Got a saw finally on Friday. Wired up Friday and inspected today. Older completely refurbished Hobart.
Waiting to get a bid back on a walk-in cooler.
Once we get the walk in up and running I plan on running an ad in the paper. Probably do assorted chops around cost and t-bones/porters around cost as well to introduce the new bone-in selection. Probably the week or month after run another ad with pork steak/western ribs.
here's a couple suggestions- being the david against the goliaths, find where thier weakness is-and make it your strength- you have a strength - such as, if you compete against chain stores and wal-mart, find what items or regional favs they dont have and exploit them walmart doesnt carry slab bacon in these parts-so push a regional fav- Also have 8 items no one else has (you offer) from your own sausage, to your own marinade or stuffed items Now being a butcher shop, this can immediately make you a home-town favorite-hammer home, that you cut/grind everything FRESH on site-not shipped in "case ready" from 1000 miles away
You can push truckload meat sales freezer plans bulk value image-whole primals
offer bnls pork loins (whole) everyday at a good price-and free cutting/wrapping
You never get a second chance at a good first impression- so when you shop first opens, have some good deals-the everyday pricing weakness of walmart and chain store is poultry-it comes in case ready-hammer fresh chicken tenders/.bnls breasts some chain stores are 4.89lb , for fresh chicken tenders -in fact some chain stores will put thier regular meat prices, on thier website-you can print this off and feature a compare and save theme-place your price beside thiers- this is already public info- and its thier published numbers/retails.
How are you going to advertise?
if a new business, some newspapers will give you a free- new business in the area-expose' hammer home what your strengths are-these are usually glowing reviews and its free
Im a huge fan of facebook, and getting a local business on there to advertise free-
print off recipes and offer them near the product- more and more are doing this-
Assorted pork chops can give a great price/value image- id offer the center chops for a good price- id also take the tenderloin off some of the pork loins, sell them at 3.49-3.99-if chain stores have pork tenderloin out for -4.99-5.49 then make a compare and save sign you can bone out the centers for bnls chops and baby back ribs-instore all of these (price)
if you do have a self service case- you can slice the pork tenderloins for pork medallions-also make some pork combo packs
Id also offer a few signature items, like loin tips/steakhouse tips from flap meat-this offers a very tender steak at a lower retail than a rib eye or strip-also look at terras major-or shoulder tenders-call them chuck medallions-these are great on the grill and great to marinade-again offering a great item, at a relatively lower retail (some customers when they see rib-eyes for 10.99lb) think you are high priced-even if competition is 12.99lb-customers are fickle like that) and again, if you have a full service case-they are staring at the price per lb.
If you have the best burger around you can go a long way. An old fella told me that shops are rated on their grinds.
He said, never put bone-skin in the trim and always grind twice with a good sharp blade.
If you have the facility and ability to break beef, pork, and lamb on site that is a HUGE exploit. Make it well known that you are doing it and let customers see you doing it somehow. I've seen shops where when you ask for a sirloin tip steak they go over and cut the knuckle right off the hindquarter, clean it up and cut a steak right there.
-- Edited by JimmyMac on Wednesday 14th of March 2012 12:46:43 AM
