AUTUMN ROADSHOW


CRAFTBUTCHER l NOVEMBER/DECEMBER 2017 11


THE day kicked off at 11.00 am with registration and entries, followed by the first of two Butchers’ Forums with 12 butchers where there was no shortage of tips about improving sales and the ‘bottom line’. When asked what promotes


products and their image best? Overwhelmingly, the answer was social media with face book and twitter top of the pile proving popular with younger customers. Most of the group said their


customers were increasingly looking to convenience, with many in the group introducing hot food counters, ready


trained consumers looking at the total price rather than the price per kilo. Lifestyle, low-salt, low-


carb varieties of products, some said particularly with sausage and burgers are also on the radar with consumers, and with seasoning suppliers getting better at producing varieties of composite mixes, making it easier for butchers to cater for demand.


PRESENTATIONS Mike Richardson, Independent Retail Sector Manager at AHDB kicked off the aſternoon session talking about Lamb, demonstrating


of which, together with in- store promotional materials can be found on the www. beefandlamb.ahdb.org website. Alex Farr from Innovative


Food Ingredients (IFI) continued the presentations with a Christmas theme, suggesting fibre casings for sausage meat and Tai Green, Rogan Josh and Korma curry pastes for using up the festive turkey, which can add variety as well as sales and profit over the Christmas period. Following a similar


to cook and ready meals as alternatives for adding sales as well as increasing customer spend and profit. Tey also agreed that unit pricing was a great tool with ‘supermarket’


new cuts and mini joints vacuumed in marinade and selling alongside unit priced Lamb Tick Flank Pave’s, silverside skewers and Topside steaks. Details


theme, Ellie Leonard talked about Leonards Ingredients' ‘Gourmet’ range of mixes and seasonings with gluten free alternatives for gravies and stuffings. Which, with added value products like Cranberry sauce sold alongside items like pork belly squares can add variety and profit. Looking good for


Christmas was Danny Upson’s of Dalziel ‘make it and display it’ message. Suggesting that everyone makes an extra effort getting the counter right by identifying promotional ‘hot spots’ for new products and suggesting mechanised turntables and marble and slate dishes or stone slabs to create an impact. Particularly with new lines where ‘less is more’ as well as being much more sensible. While emphasising that good merchandising and in particular, attention to packaging can usually turn a good product into a great one. Steve Derrick from Lucas


Ingredients demonstrated curing pork for the Christmas bacon while John Gallagher of McDonnells spoke about using and looking aſter tools demonstrating an RS 150 Duo F Dick sharpening and honing machine. As well as the


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