My owner is big into beating last years week to week sales, which up till now I've done on a regular basis. But we have been able to run Whole Strip Loins or Rib Eyes for 2.49 or 3.99lb in the past, not going to happen this year. Some weeks we would sell 8 or 9 thousand dollars worth. Any input on what can be done to either off set this loss of sales or a way to make him understand that it cant be done will help! Thanks
the price of clods for me went up about 10 cents last week that is my source for ground chuck. I had to raise the price of all my grinds 10 cents or more this week. What i am doing is raising the price of my hot selling items. Things that I know they will buy are getting a higher price per pound. Assorted Chops were 1.99 are now 2.29. If you are having luck selling store made italian or polish sausage links try raising the price 10 to 20 cents on that. I am selling those like crazy so i decided to bump the price up 10 cents to try to make up for lose that is coming from the beef.
Dan my manager was in a meeting last Thursday about the coming sales for the summer, company bosses say it's going to be hard to keep sales up, just try to hold what we have, merchandise every thing we can that will move.
-- Edited by Jan_ladycutter on Tuesday 13th of March 2012 07:10:08 AM
A lot in the mix here-but let me offer an overlooked angle/view
What is your marketing value-statement (for your particular store)?
If you look at a broad picture of your marketing area-look at all the flyers, put them next to each other- are we all selling the WHAT?? (on price) and not advertising market distinctions of HOW AND WHY (shop your meat department) simply put, identify your competitive advantages and hammer it in every ad-drive it home in your stores-signage - also on the web site and facebook
if any independent is NOT on facebook-then you are missing the boat on a great opportunity-to push your market identity and strengths
what are value statements? You've got to be different. tag-lines, logos etc
personalize your meat department- if Leon is the name of your meat manager-then have Leon's Pick's for a theme-whether it's a bbq theme, or recommend a recipe or have "butcher's notes" commonly asked customer questions-carve yourself out as an authority/regional expert-this goes a long way
sampling, it works and hardly anyone does this consistently
once a customer tastes something-the cheap bastard affect is gone-now its self indulgence-much like paying for a 7 dollar drink-its what they WANT NOW So sample, sample sample-
Do you sell choice meats-taking the high quality road, and getting price hammered by other competitors pushing truckload meat sales with select beef and killing you on price points?????
