Bubba Gandy Seafood and Cajun Market brings three generations of experience to its seafood business, and has become a popular spot for fresh Florida catches in Maury County.
Chuck Gandy is the fourth man in his family line to go into the seafood business, a tradition stretching back to his great-grandfather Melvinâ€™s founding of the Gandy and Sons fish business in Panama City in the 1950â€™s. That business is now owned and operated by Chuckâ€™s uncle Kenyon and Grandfather Buddy, whose children and grandchildren keep the tradition alive. In March, Gandy and his wife opened Bubba Gandy Seafood and Cajun Market in Columbia to bring their familyâ€™s tradition of Florida fresh seafood to Maury County and surrounding communities.
But the Gandys havenâ€™t exactly transferred their whole lives here from Panama City.
â€œWe saw a huge need for quality seafood,â€ said Chuck, who began his own branch of the family business with wife Chantel in 2007, the Gandyâ€™s Oyster Bar in Panama City. â€œBut we knew we couldnâ€™t meet a need that size by ourselves. So we started Gandyâ€™s Seafood Company, working as wholesalers to provide fresh seafood to restaurants and other businesses all over Alabama and as far north as Nashville.â€
The business was a success, but a series of broken promises and bad checks from other parties caused the couple to rethink their approach to the seafood game. Having done well as fish wholesalers in Nashville, the Gandys decided to try a retail business for seafood in Cool Springs.
However, instead of making a permanent move of residence to Tennessee, the Gandys chose to remain living in Florida where they could purchase the seafood that they would then transport north on weekly trips. The arrangement is a bit unusual, but it allows them to take advantage of a great market in Middle Tennessee while maintaining family ties close to home.
The Cool Springs version of Gandy seafood lasted from its opening in the summer of 2013 until last December. Eventually the family saw that the Cool Springs location didnâ€™t fit their niche.
Â â€œI donâ€™t know how you explain Cool Springs,â€ Chuck said. â€œItâ€™s a community that loves to go out to eat, and the restaurants there are just [making a] killing. But as far as finding customers who wanted to come in and take some fish home, it just wasnâ€™t happening there.â€
Chuck and his wife made the decision in December 2013 to close up shop in Cool Springs, and move all of their equipment and inventory virtually overnight to their new space at 2524 Hospitality Lane in Columbia, which opened in March. The couple continues its weekly schedule of arranging purchases of seafood on Mondays, Tuesdays, and Wednesdays while in Panama City before loading up and heading north for Columbia in the small hours of Thursday morning. They then have what Chuck calls â€œdown time,â€ running the store all day Thursday, Friday, and Saturday, â€œjust hanging out and doing what we like to do, which is talk to customers.â€
The couple drives back to Florida on Saturday nights to start the process again by Monday.
â€œWe deliver our own seafood here straight from Panama City,â€ said Chuck. â€œWe work with four or five different wholesalers between Destin and Apalachicola. We call them Monday morning or Tuesday to inquire what they have at what price. We try to delay getting live products like blue crabs until [Wednesday] to maximize their freshness upon arrival in Columbia.â€
When they closed up shop in Cool Springs, they took a survey on Facebook to determine which other Middle Tennessee community had the highest demand for their unique services. The Columbia/Spring Hill area won in a landslide, and the new location has worked wonders for the Gandy business.
â€œOur sales for raw seafood are better here than they were in Cool Springs,â€ said Chuck. â€œBusiness out here has been much better, and weâ€™re kind of in the middle of nowhere. And the reduction in our rent of course was huge. [Not to mention the fact that] we spent about $10,000 a month in advertising while in Cool Springs, but here we havenâ€™t spent a penny. So itâ€™s an amazing [instance] of â€˜Itâ€™s not what you make, itâ€™s what you keep.â€™ Now we just have to find a way to let the folks here in Spring Hill and Columbia and the other towns around know that weâ€™re here.â€
Cool Springs was particularly tough on the days when Chuck made just $300 all day in sales, knowing he needed â€œmore like $4000 or $5000 a day just to break even. Days like that youâ€™re like, â€˜Dude, we just lost $5,000.â€™ Thatâ€™s terrible. And here, we just need to make $700 or $800 a day to break even. And although we do have those $300 days still, the weekend will offset that a bit. But we donâ€™t need to make much out here to do well. Our goal is about $1000 a day in sales to break even, and then maybe even put a little money back to anticipate emergencies.â€
Chuck said that his hope is to draw attention to the business by reaching into the surrounding communities and neighborhoods.
â€œFor example, weâ€™d like to make event offers to neighborhoods,â€ said Chuck. â€œYou come here and register your neighborhood, and weâ€™ll show up in your neighborhood and do a crab boil or something fun for your group. So we could do a deal with them to set up a big block party.â€
Soon after opening, Gandy Seafood took some boiled shrimp to the Columbia Fire station as a way of getting to know their new neighbors.
â€œAnd just to say we appreciate you, keep up the good work,â€ said Chuck. â€œNow we see two or three of those guys in here once a week. We do little things like that, and weâ€™re always on the lookout for a worthy charity to help out with. Weâ€™ve worked with charities in the past, when we had the restaurant. Weâ€™ve noticed that good things happen when you do good things.â€
Gandy would specifically like to find a charity benefitting mothers and children that he could help with.
The shop has made a habit of holding special events once a month for customers. Lately theyâ€™ve had crawfish boils and sold plates for lunch. In August, there are plans to build a 30-foot-deep lean-to beside the store to be set up as an oyster bar with drinks and stools.
â€œWe have local friends coming up from Florida,â€ said Chuck. â€œTheyâ€™ll help us shuck out 200 dozen oysters all in one day.â€
The store is named for Chuckâ€™s dad who is known to family as Bubba.
â€œBubba Gandy is a catchier title than Chuck Gandy Seafood,â€ said Chuck.
Hauling between five and eight hundred pounds of fresh seafood a week, Bubba Gandy is open seven days a week from 10 a.m. to 7 p.m. and is run by other staff when the Gandys are home in Florida.
Staff writer Greg Jinkerson covers Spring Hill for BrentWord Communications. Contact him at email@example.comÂ or follow him on Twitter @JinkersonGreg.