Key Food owner Junior Dabashi talks about his work and life with elementary school reporters

DVE-News/TV reporters set out to meet and interview the owner of Key Food Marketplace, Junior Dabashi. They asked where Mr. Dabashi was from, and he told them about Yemen, a country in the Middle East.

He left there when he was 10 years old, he said, noting that living in Yemen is different from living in the U.S., where people have more freedom and human rights. When asked if he went to college, he said that he started but quit because of the family business. He stressed that finishing school is important.

Attitude toward business and community

He has owned the Milford Key Food location for seven years. He explained that he had a friend who knew the previous business owner, who wanted to retire, and that was what led him to buy Key Food in Milford.

Mr. Dabashi said that he loves his work, but if he could change his career, he would love to be a chef. More than 40 people report directly to him. He has many employees that have been with him since he opened the Milford store. He believes that his employees stay because he treats them like family, he said, adding that the key to keeping employees happy is to show good leadership. He said that you should treat people like you want to be treated, and the key to happy customers is to show them respect and make them feel welcome.

The reporters had read about Mr. Dabashi and his community service. Because he came from a poor country and people helped each other, that molded him, he said, inclining him to help the local Ecumenical Food Pantry. He sees himself as a philanthropist and a people person, he said, adding that he makes so many donations because, “If you give, you will get.” Among many organizations that he helps, the two main ones are Vetstock and the Ecumenical Food Pantry.

Although theft was frequent when Key Foods first opened in Milford, that didn’t deter him from his path, he said, so he is always willing to help those in need. The biggest loss for Key Food was during a storm three years ago. They had no electricity for three days and had a total loss of meat, frozen foods, dairy and deli.

When asked how he keeps food on the shelves, he said that he always tries to find different suppliers. He also tries to support local businesses and farmers by supplying their products to the community.

How a workday works

When he wakes up in the morning he has a schedule set for the day, but it never seems to go according to plan. Much pops up that diverts him from his schedule. His favorite part of his day is getting to know his customers and talking to people, Mr. Dabashi said, while the hardest part is that his schedule never goes as planned. When he was asked if he had another job or business opportunity, would he take it or stay with Key Food, he said he said he would stay because it’s a family business. But if he sold his business, he would consider becoming a chef.

He normally works no less than sixty to seventy hours per week. He says that having the right people around you helps you to be a better business owner. When asked what sets him and Key Food apart from other local food stores in the area, he said that what makes the store special is treating customers with respect and helping the community.