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Post Info TOPIC: Summer is here, WHAT type of Merchandising will you be doing to promote more sales??
butcher29


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RE: Summer is here, WHAT type of Merchandising will you be doing to promote more sales??
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alive wrote:

Here are a few of the items that we do a little of for varity.

Not all in order but Any question let me know.

Chicken Med,Chateaubriand eye of round,stuffed mushroom,London broil with pork,shrimp kabobs,stuffef pork tender,Stuffed salmon,stuffed sole,ginger beef,maui short ribs.

crab is imatation



-- Edited by alive on Friday 1st of April 2011 05:38:11 AM

 does the lettus in the trays wilt before the medallions expire..lol......

they look good

 



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alive


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On the pic's you see,we use Kale to bring out the product.It is crispy and stays a long time.if more than a day we will change it.



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alive


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Specialty meat markets making a comeback are they doing any of these value added products.Different subject on this page somewhere



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andyman116


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typical, brats, kabobs, gourmet burgers here. Kroger dictates to me where I place items and what I can do even though I'm the manager.

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alive


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So far we get to set up our counter what is best for our customers and what we think will take off well.smile



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jimhenry2000


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I would be pushing a polar bar (small, free standing cooler) of frozen patties. I would be expanding my display of fresh patties. I would also be displaying "Lollipop steaks". Take two flank steaks and cube them, then roll them together with a 1/2" x 1/2" strip of suet in the middle. Then stick wooden skewers in the roll every 2 ". Slice it down into 1" slices and the individual cuts look like Lollipops. Very tasty and tender and you can get more than for flank steaks and you are selling a little bit of suet to boot, for several bucks per pound.


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alive


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I am hoping to find some new ideas that others do for summer,that I haven't try yet.



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apcowboy


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brother alive, how long is that meat case in your profile picture ???

how many cutters & wrappers do you have ?



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Leon Wildberger

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looks a quarter mile long from the pic.

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the weather just won't get nice here in michigan its really frustrating for business. around memorial day i want to start pushing kabobs of beef, a little pork and chicken. i want to ask the boss lady if i can freeze some hand made patties and put them in our little island freezer, i would like to push T bones, ribeyes, strips and top sirloin in family packs, right now they are mostly single packs, we'll have sales for whole strips and whole ribeyes. I hope to convince boss lady that country style ribs can sell in family packs too. hey can you folks give me an opinion on this: boss lady likes me to cut country style ribs in half so they are shorter but i always done them longer in the past longer is probably better for the grill and i hope we can do that in the warm weather but she is probably right about shorter being better for the pots that they'll have to be cooked on in the winter. i also expect to push al9t of spareribs 2 in a cryvac pack. just take them out of the box and slap a price on.

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Ken Johnson


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fdarn, time to play politics with the country ribs 

“Give to Caesar what is Caesar’s,( boss lady ) and give to God ( your customers )what is God’s.”

 

Tell the boss lady you have thought about the ribs and think she has a good ideal as many would use them in crock pots. But you would like to get her more volume, bigger hits on the cashier and would like for her to give you the go head on some family pac's. Tell  her that way your market is a full service market to all her customers and she would be giving her customers a choice  which is the way to keep customers coming back. but you got to make her think it's her ideal.

good luck



-- Edited by the_meat_pimp on Thursday 21st of April 2011 07:05:26 PM

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Ken Johnson

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Ken Johnson


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alive nice merchandising, like those ideals.

chukster, I always like the grill display, the recipe of the week

jimhenry, I like the "Lollipop steaks" never seen that, wish you had a picture.

lots of good ideals here.



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Ken Johnson

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alive


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Hello there

The meat case has 4 sections of 12 feet =48 feet the bend at the end of the counter is our Deli dept.when it is full it holds between 6 and seven thousand dollar worth.

We have 1 meat manager,1 second man,2 cutters,trainie,2 meat wrappers,on plug in meat wrapper.lol.



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apcowboy


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How old the meat wrappers lol and the plug in meat wrapper, what kind Hobart?

you gave us a nice picture of the meat case !! now give us one of the Two meat wrappers ( wink ) and one of the pulg in lol

If your fellow co- workers don't care can we see them all with you.

I would like to see the group that has to put up with you LOLOL



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Leon Wildberger

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alive


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 http://www.digicanada.ca/aw_4600at.html

we use a digi.One of my wrappers are 65 and the other 40.they are all shy of the camera,I think they have all crimminal records.lol.Some day I might just get their pic's just show you they actruLLY WOULD WORK WITH ME.They don't have to like me.lol



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apcowboy


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mmmmmm I could fall in love with that baby !!!

 

might just get their pic's just show you they actruLLY WOULD WORK WITH ME.They don't have to like me.lol

My words for today,  just do your job, I don't care if you like me or not because you don't pay my bills  LOl

Hey alive, thanks for that link, that is a bad baby there !!!  does it give you much trouble ????

If it goes down, how long does it take for them to get there.



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Leon Wildberger

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alive


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We have had it for about a year and no major problem with it,it kicks hobart butt.

Love it lot on it and am still learning on it as the programing goes.We have had 2  visits on it, that is about it.



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alive


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Hey the weather is changing.The sun was out and the steaks had wings on them,just flying out of the counter today.smile



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Big Beef


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Summer means more steaks, More Chicken and More Sausage
I do an ice table presentation every week now
This weekend it will be sausage (chicken Spinach Feta) for Moms Day
I sell 500 extra pounds a weekend off that ice table

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Joe Parajecki

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Kettle Range Meat Company, Milwaukee WI

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Big Beef


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this is stemming from a challenge from my store director. He bet me we couldn't sell 400lbs of these beauties for Mom's day......he is going to owe me a six pack

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Joe Parajecki

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Kettle Range Meat Company, Milwaukee WI

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Big Beef


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if you all look at my avatar you will see what I do with ice tables and a pt demo clerk

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Joe Parajecki

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Kettle Range Meat Company, Milwaukee WI

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masteryeti


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We're going to push every variety of steak you can imagine, flat-irons, kabobs, pinwheels and every variety of sausage we can crank out. We're going to try an introduce some fish kabobs as well.

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alive


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I like the ice table idea,but don't think we could get away with it here in Alberta.



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Big Beef


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product in those tables stays under 38 degrees as long as it moves No problems with the health dept here

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Joe Parajecki

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Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
masteryeti


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We're going to make some beef pinwheels with flank, ham, basil, fresh spinach, mozz, roasted red peppers. These are sweet! Super tasty. I'm not sure whether or not to tenderize the flank. I like it opened and rolled but my buyer likes it tenderized. I think tenderizing dries the meat out. Any thoughts?

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