every year I try to set a couple goals on areas I think I need to improve upon, when I was a cutter, I asked the meat manager if I could bring home some of his old paperwork to study- how inventories, work, how to make a schedule based on how hours are earned, how to figure gross margins, based on purchase to sales, how to figure payroll percents/goals how to figure sales per earned hour, etc... once you know and are comfortable with this, it's a feather in your cap. I use to give advice on how to set the case up depending on whats on sale , and to feature fall out cuts for more margins-from that we began department meetings before the ad would break and brainstorm different merchandising techniques.
On one hand most of us work for a company and may have limited impact in the big picture, but every effort requires a first step.
This Year, my goals, are knowing the competitive landscape better- identifying strengths and weaknesses, with each major competitor. whether its price, variety, branded, unique items.
We all work in a retail battlefield, we may be soldiers, but if the generals aren't keeping a pulse on local competition, maybe we should- I use to do this, take one hour on my day off and make notes, then meet with the meat manager- or store manager- and say "this is why we are losing sales in this area, or that area,, too often, the generals in the corporate office are looking at cutting more and more hours....not seeing where we are at a competitive disadvantage- at the very least, this shows initiative and may even slow down the erosion of hours in the meat department
I know many cutters, that are going to start cutting wild game,,for added income
I know a few cutters who want to open their own butcher shop- acquiring meat equipment thru time and researching locations, and figuring numbers.
we have a huge resource of experience on here- for anyone setting some goals
so, just throwing it out- anyone have any new goals for 2013??
mainemeatman I like this post, gives one something to think about to better improve their self or their market
My goals for 2013 is with the help of Fdarn, Jay and all the members here to make this a bigger and better Club for meat cutters. we are working on that, Views This Month: 62897 / 50000 I pay for 50,000 every month plus a % of any over 50,000. I got a few days left in this billing period so we may hit 65,000 for the past 30 days
Opening the door to new meat merchandising tips from old world butchers in a special section here on the message board.
To keep fighting for a meat cutting school here in North Georgia. " seeing Mayor here next week about this and Chamber Of Commerce. Have my foot in door with head of Georgia Vocation Schools, trying to get local University to agree to take the course.
Pushing a local chain here in North Georgia to start a inter store meat cutting contest, " This one is getting close" If I can get this started, then pushing to make it state wide.
Helping a church group form a local food bank with famers,ranchers, deer hunters to supply meat for the poor and giving cutting lessons to those that will do the cutting.
Try to give more support to local butcher shops and the local food movement.
Be a better brother to my brothers of the world, a better husband and a better Grand PAW lol
Morgan Ranch is a third-generation, family-owned and family-operated cattle ranch located in the Sand Hillof central Nebraska. The ranch has always had a big trade in Hereford show steers and replacement females—but 1992 got into the Wagyu game by purchasing cows, bulls, and semen with proven Japanese genetics. That’s when they began production of “Kobe Style American Wagyu Kobe Beef”(one of those labeling instances in which the USDA has approved the name “Kobe”).
This is a big operation that includes breeding, feeding, slaughter, processing, packaging, and finally distribution to restaurants,
supermarkets, gourmet food stores and retail consumers in the
United States and, when legal, other countries as well.
The stats they supply look great. Morgan Ranch claims
that the meat sold to consumers is between 75-100% Wagyu.
Some of the meat is Wagyu-Hereford cross-breed, but they
also claim to raise some meat with full Wagyu genes from both
parents (that’s the 100% part). The “finishing rations” given
to the animals are balanced with corn, alfalfa, protein supplements,
and distillers’ grains. Their beef is wet-aged for 3 weeks
Mainmeatman, those are some great goals. I also work for a corporate, being a strong soldier under many, many generals. I also need to get to know my competition better, I know the feeling. I work for a leading retailer, and it's a store that must stay up on the trends and deals with Organic, Pastured, and even Feedlot animals. But I get so wrapped up in my business that I forget the faces I lose everyday to another store with a better price on equal quality. Thank you for the reminder. I should get out there, too.
My goal this year is to simplify. Get product, cut it up, and sell it. Demo almost daily, but cut back on the many "new" products available, especially prepackaged. Get less "case ready" products and begin cutting what's available to us at the highest margin available. I want to stop spending the extra dime on convenience to my cutters, and make them start to actually use their knife skills for a better outcome. I want to challenge my meat cutters and not make them stock boys.
My last goal is to become a better salesman, and in meat, that means a better cook. Time to smoke more briskets, make jerky and sausage, and maybe some bacon and ham.
I also want to see a Wagyu steer that's ready for slaughter up close and personal. Then I want to roast the whole round on a spit over a fire made with cherry wood and wine staves. That is more of a dream than a goal. I could never afford it. I do want to visit a Wagyu ranch though this year. Any thoughts, midwesterners?
Another goal I have now, is what was mentioned above- to demo/sample more, but to come up with my own original item, whether it's a sausage or a marinade
A maple and brown sugar sausage may be at the top of the list, pork based,
chicken based, I may try a chicken cordon bleu sausage, in the casing. I'll sample some to see how the customers like it
for a fresh ground chuck base, I may try a philly steak&cheese sausage...
I havent seen any of these in this area, so it may be worth a shot
This is a rare industry that we can come up with our own whacky ideas and try them,,,there are few originals in the world,,,but with an open mind, you may just start a new store branded item.
