I have a 12 foot full service counter that has 2 refrigerated shelves below it. My District Manager always has a beef with this section. So what I'm looking for is some ideas. Now keep in mind that I have a self service counter also and don't want to duplicate to many items. Thanks for your help.
OK I'm in North East Florida on the coast and it is summer here 50 weeks a year. The DM would like to see it full of Lamb & Veal, But the store is more of a middle class Beach store. In the service counter we run NY strip steaks, Rib Eyes, T-bone & Top Sirloin all steaks are 1 1/4 thick. Brats, Italian Sausage & some Meatballs. Bnls Chops & Butt Roast. Things that sell well are Ribs of any kind, Steaks, Stew Meat, Cube Steak, Bnls Chops, Chicken Tenders & Family Pack Chicken Thighs. Thanks again
Hello,
What about marinaded items and kabobs type Where you can charge a little more for the service???? I am amazed when I walk into a Fresh Market or
Whole foods and they have so much marinaded products. Chicken breast , or rolled with cheeses. work with other departments.
My favorite it Barbq lamb riblets or veal riblets if you have the clientele
If you need local lamb a farm to table guy is Jan from Florida Fresh Meat company from Summerfield Florida. He delivers to jacksonville sides of beef and berskire pork,
Possibly you can introduce some of the bottom sirloin muscles, they make excellent grilled alternatives at a lower price than your top-shelf steaks. Items like 2 # up ball tips, flap meat and tri-tips. All can be marinated as well and all are excellent on the grill.
chicken cordon blue
pinwheel flank stuffed
stuffed pork chops
beef patties with cheese, etc. mixed in
lamb patties from trim
fresh ground turkey-you make
whatever duplicates you do have, like ribeyes , move to self service counter next day-don't wait
