Subject: The Business of Butchery | PLEASE READ

The Butcher's Guild and The Food Craft Institute has collaborated on a unique and relevant butchery course called The Business of Butchery. As we all know, the idea to open a butcher shop or integrate whole animal butchery into your restaurant or wholesale business is definitely a good one. BUT how to make money, work efficiently, control waste and skilled labor costs? Well that's another matter. This all-inclusive 14 day course covers meals, transportation, lodging and the expert tutelage of our members. Butchery courses taught by BG Members: Mark De Nittis, Craig Deihl and Oscar Yedra, and includes on-site expertise and face-time with The Local Butcher Shop, Avedano's, and Fatted Calf as well as farm tours at Llano Seco and Belcampo (and time working in their processing facility and slaughter house). In short; we are the knowledge pool.  

 

Please share this information with your networks, we only have a few more spots to fill and time is running out. If you know someone who is interested, tell them "The Butcher's Guild sent you" and they will recieve a discount. 

 

Who this course is perfect for: 

 

*Colleagues interested in opening their own shops or looking to expand their understanding of meat cutting (beef, pork, lamb and chicken) as well as crunching numbers, managing inventory and your staff. 

 

*Employees in training, Sous chef? Manager? 

 

*Staff or customers who have reached out to you wanting to train, but you don't have the capacity.

 

Tia Harrison & Marissa Guggiana

The Butcher's Guild

twitter.com/butchersguild

Do you own The BG Saw Bag? You really ought to.