LATEST FROM AHDB BEEF & LAMB
SERVEOVER COUNTER - THE KEY TO MORE PROFIT. CRAFTBUTCHER l OCTOBER 2017 23
LET US HELP YOU MAKE THE MOST OF YOUR SERVEOVER COUNTER - THE KEY TO MORE PROFIT.
LET US HELP YOU MAKE THE MOST OF YOUR
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cornerstone to making a profit, a great opportunity to really engage with new and existing customers and a chance to show off the great range of quality products you have available for your shoppers. Mike Richardson, AHDB Beef and Lamb Independent Retail Sector Manager, said: ‘We have recently reviewed both the UK and European markets to provide an insight into best practice on serve-over counters. I’d be delighted to discuss these findings with you and help to improve cabinet display, product range and sales.’
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Consumers can be hesitant to shop from the serve-over counter, especially new shoppers who may be trying your shop for the first time. They may be unsure about weights and prices. Clear pricing showing unit costs is a simple way to improve consumer confidence.
Consumers can be hesitant to shop from the serve-over counter, especially new shoppers who may be trying your shop for the first time. They may be unsure about weights and prices. Clear pricing showing unit costs is a simple way to improve consumer confidence.
aking the most of your serve-over counter is the
aking the most of your serve-over counter is the
cornerstone to making a profit, a great opportunity to really engage with new and existing customers and a chance to show off the great range of quality products you have available for your shoppers. Mike Richardson, AHDB Beef and Lamb Independent Retail Sector Manager, said: ‘We have recently reviewed both the UK and European markets to provide an insight into best practice on serve-over counters. I’d be delighted to discuss these findings with you and help to improve cabinet display, product range and sales.’
This may be a key factor in encouraging new younger customers into the shop and breaking down those barriers. This approach also lends itself to selling meat cuts packed in an oven ready bag. The beef, lamb and pork mini joints lend themselves to selling in this way with a marinade to add a bit of adventure. You can take a look at our website to see the butchery specs and merchandising material available for you to order here
www.qsmbeefandlambpos.co.uk or give me a ring to have a chat through some options – 07790 173625.
Counter Display Counter Display
There is a wide range of tray sizes available, which means you don’t have to overfill your display. Cut two steaks and use a smaller tray and put three mini-joints onto a larger tray. The important thing is that you constantly replenish and work your display. Take pride in it and you’ll see the benefits.
There is a wide range of tray sizes available, which means you don’t have to overfill your display. Cut two steaks and use a smaller tray and put three mini-joints onto a larger tray. The important thing is that you constantly replenish and work your display. Take pride in it and you’ll see the benefits.
This may be a key factor in encouraging new younger customers into the shop and breaking down those barriers. This approach also lends itself to selling meat cuts packed in an oven ready bag. The beef, lamb and pork mini joints lend themselves to selling in this way with a marinade to add a bit of adventure. You can take a look at our website to see the butchery specs and merchandising material available for you to order here
www.qsmbeefandlambpos.co.uk or give me a ring to have a chat through some options – 07790 173625.
AHDB Beef & Lamb can offer a whole range of free marketing materials that can help improve your counter area – cabinet cards, posters, cut posters and recipe leaflets are all available.
Training Training
Good staff training is crucial to improved sales. Staff need to know about the product they are selling. AHDB’s Meat Education Programme is an easy and effective way to train staff. Supported by a range of cutting videos available on our website. The AHDB Beef & Lamb team can help you put together a programme to suit your requirements.
Focus on NPD Focus on NPD
The AHDB Beef & Lamb new product development team can work with you to review new product ideas for your counter. This includes costing products to ensure you are making maximum return from the display area.
The AHDB Beef & Lamb new product development team can work with you to review new product ideas for your counter. This includes costing products to ensure you are making maximum return from the display area.
Good staff training is crucial to improved sales. Staff need to know about the product they are selling. AHDB’s Meat Education Programme is an easy and effective way to train staff. Supported by a range of cutting videos available on our website. The AHDB Beef & Lamb team can help you put together a programme to suit your requirements.
AHDB Beef & Lamb can offer a whole range of free marketing materials that can help improve your counter area – cabinet cards, posters, cut posters and recipe leaflets are all available.
Create your own posters and cabinet cards with our point-of-sale hub at
www.qsmbeefandlambpos.co.uk
How can we put this into practice?
How can we put this into practice?
Lamb leg mini joints are a great example of how we can use all these resources to benefit your business and your customers. Mini joints are perfect for modern shoppers, short on time but still wanting a delicious meal. This is an ideal opportunity to take advantage especially during the week. Lamb leg mini joints have the potential to increase gross margin by 8% over traditional roasting joints. All the resources I’ve mentioned here are available for you to use if you don’t already or make more use of with new ranges.
Take a look at our website here:
www.qsmbeefandlamb.co.uk or feel free to give me a ring on 07790 173625.
Lamb leg mini joints are a great example of how we can use all these resources to benefit your business and your customers. Mini joints are perfect for modern shoppers, short on time but still wanting a delicious meal. This is an ideal opportunity to take advantage especially during the week. Lamb leg mini joints have the potential to increase gross margin by 8% over traditional roasting joints. All the resources I’ve mentioned here are available for you to use if you don’t already or make more use of with new ranges.
Take a look at our website here:
www.qsmbeefandlamb.co.uk or feel free to give me a ring on 07790 173625.
Create your own posters and cabinet cards with our point-of-sale hub at
www.qsmbeefandlambpos.co.uk
The Quality Standard Mark Scheme for beef and lamb provides one of the highest levels of independently inspected quality assurance for meat in the UK. The standards contain combined guarantees of food
safety, animal welfare, care for the environment and enhanced eating quality. Quality Standard Mark beef and lamb: assured from farm to point of purchase, providing total product integrity.
@qsm_beeflamb @qsm_beeflamb QSMBeefandLamb QSMBeefandLamb AHDB Beef & Lamb is the organisation for beef and lamb levy payers in England and is a division of the Agriculture & Horticulture Development Board (AHDB). AHDB Beef & Lamb is the organisation for beef and lamb levy payers in England and is a division of the Agriculture & Horticulture Development Board (AHDB).
The Quality Standard Mark Scheme for beef and lamb provides one of the highest levels of independently inspected quality assurance for meat in the UK. The standards contain combined guarantees of food
safety, animal welfare, care for the environment and enhanced eating quality. Quality Standard Mark beef and lamb: assured from farm to point of purchase, providing total product integrity.
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