PITTSFIELD, Mass. — In her final days, Matthew Kudlate's grandmother mentioned that she regretted not getting to the cemetery to clean up the family plot.
She was dying of cancer, one of five losses for Kudlate in recent years, and he and his cousin went the very next day to do it. And that is when a new business idea set in.
"It was kind of a heartbreaking thing to hear your grandmother say. We went up there to clean it the next day and started joking that it would be a good business idea," Kudlate said.
Somebody visiting the grave of a loved one had asked the two if they did it professionally and Kudlate thought it might be a way to make some extra money for his family. He is a retired firefighter with a significant back injury and cleaning a few graves a little bit at a time worked for him.
He and his significant other, Jessica Schrump, started Berkshire Gravesite Services in 2015, developed a logo and started advertising.
"Usually we do a gentle restoration. We don't like to use power washers or anything like that. We'll go up there three or four times and scrape the stuff off, use a biocide to get rid of the plankton and mold. We can do that over three and four visits, it takes about a month and we don't have a lot of wear and tear on it. But, we can do things fast if we need to," Kudlate said.
He went to classes to learn how to repair monuments and headstones. And seemingly every time he'd be at a cemetery doing that work, somebody would ask about it.
"A lot of our customers saw us out cleaning and asked 'do you have a business card?'" Schrump said.
It was so successful that Schrump quit her job in order to work full time on the business.
"A lot of people asked us if we sold funeral baskets or other funeral products. At the time it was just doing the monuments so we thought we should offer flowers," Schrump said, and flowers were the next piece the couple added to the business.
It was in 2015 when the business was just beginning that Scrump and Kudlate had lost their infant son. Both of Kudlate's parents and both of his grandparents all died around the same time. The couple learned their unfortunate way around a funeral parlor.
They recognized that they could find caskets, urns, and keepsakes at a lower price than currently offered locally. For the last two years, Schrump and Kudlate have been planning an expansion into that market. And last month they launched the next phase.
"Dealing with so many funerals, we know how much things cost. We started doing some research on that and realized we could do it cheaper," Kudlate said. "We've expanded. Now we do all funeral products, caskets, urns, keepsakes."
They opened a storefront on West Housatonic Street -- though it is only by appointment only -- and are adding more and more products. Eventually, they envision offering entire funeral packages -- from the casket to flowers to the headstone. They currently have some two dozen caskets in stock but have a catalog with hundreds more that can be ordered. And the same goes for some 1,600 different urns.
"We're going to have everything so people can come in and get basically funeral product package. You can get the casket, headstone, funeral flowers, pretty much everything," Kudlate said.
Customers can call to set up an appointment or can order online, or the couple will even go to where the family is to talk.
"We're really flexible and can fit whatever situation," Kudlate said.
The cleaning and restoration work during the summer has kept them busy and has grown through word of mouth. Now with a storefront and products to sell, the couple looks to grow the business every further.
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Texas-Style Barbecue Opens for Lunch, Takeout in Downtown Pittsfield
By Breanna SteeleiBerkshires Staff
PITTSFIELD, Mass. — FireKing BBQ is making it easier to find its smoked ribs — they're in the Clocktower Building in downtown Pittsfield.
Owner Ethan Sumner has been operating as a catering service for more than a decade, with a mobile smoker for his award-winning barbecue.
"We specialize in low and slow cooking as well as grilling over charcoal and hardwoods," he said. "We love using cherry wood, apple wood, and a little kiss of hickory wood in all of our cooking. Most of our cooking, I should say. And we don't use any propane. I'm a purist in that sense. I love cooking over open flame and hot coals."
He works alongside Robear Robespierre, who helps with Sumner's sales and distribution.
Sumner said he spends hours cooking his meat, like his baby back ribs that won him first place in the 2019 Grillsdale competition in New York State. It takes him about six hours, two of them smoking at 250 degrees, to cook the ribs.
He said he wanted a space to be able to keep up with demand. Business dropped off every winter because people think of barbecue as outdoor food, and while he will cook outside even in negative temperatures, an indoor space lets him serve year-round, including football season and the Super Bowl.
He is now located at 75 South Church St. and he is no stranger to the building. Sumner had run the publication Berkshire's Best: Buys, Business, and Beyond out of the building so he knew its possibilities.
"It's funny how I've come full circle here back into the building. So I've always kind of seen this space. But I was never into culinary then. I was into publishing. So this is 13 years in the making, and I had my paper for 13 years, which again, is coincidental," he said. "So I just really like this space. It's modern. It's nice. It's clean, and that's how my food is. It's clean. It's fresh, and it's local, just like me."
Sumner is originally from New York City and made his way to Great Barrington with his family. One of the inspirations behind his business was his father, who loved to grill outside.
"Even when we lived in New York City, he would go on the terrace of our 36-story apartment building on the third floor there was a terrace, and he would always cook on a Weber charcoal grill with charcoal, and I always was fascinated by that. And he always loved cooking outside, and he loved cooking over charcoal. And he would always make this mustard and tea leaf steak," he said. "That was a standout. It was a family favorite of ours and I could always taste the difference between something that was cooked [with charcoal]. Even when I was 7 years old I could, I always craved that certain taste that you could only get from charcoal."
He wants customers to know he cares about his food and its quality, making sure he gets the best ingredients for his dishes.
"I want them to know that. I'm a barbecue guy, but I also offer so much more. I consider myself somebody who loves cooking over open flame, smoking meats, but I also love using fresh ingredients to create deli sandwiches and fresh salads," Sumner said. "So I want people to associate FireKing with quality. I also want to point out that I get a lot of my meat from Mazzeo's meat market. So I don't sacrifice quality, which I think is half the battle in doing what I do is getting quality meats and produce."
He hopes customer will find the eatery a comfortable atmosphere to enjoy their lunch and hangout, or grab a sandwich and go.
"They could grab a pulled pork sandwich in about a minute and a half flat and be out of here if they want to. So there's no pressure," he said. "I love the community. I love talking to people here. Everyone in this community has been super kind and gracious, and I appreciate them. And I want to give back what they've given me."
He also plans to have DoorDash and barbecue pickup packages for families, and to have vacuum-sealed, pre-cooked smoked ribs with reheating instructions, also available for local pickup.