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2017 MINTRAC Paddock to Plate National
Training Conference
Value Adding, Trends (and what’s next)
for Retail Butchers
Paul Sandercock
Australian Meat Industry Council
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Retail butchery is constantly changing with successful businesses providing quality products, a diverse product range
and a focus on superior customer service.
Today’s butcher shop owner must be a business manager, a human resource expert and know what the future looks like for
his or her business and where the latest trend will take them.
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The Retail Butchery JourneyHenry & Frank Hale
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The Business Evolution
H&F Hale Family Butcher – 20’s to 50’s
Hale’s Quality Butchers – 50’s to 70’s
Henry’s Quality Meats – 70’s to 90’s
Hale’s Family Butchery – 90’s
Now and into the future
Adelaide Hills Butchery and Fine Foods
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In those early years the role of a butcher was…
- a skilled livestock buyer
- a skilled slaughterman
- a skilled butcher
And directly linked to the
Australian lifestyle and diet at the time
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Work / Lifestyle & The Australian Diet
20’s to 50’s Farming / Manufacturing / Working Class (Meat & 3 Veg)
50’s to 70’s Construction / Working Class / Services(Migration Influences)
70’s to 90’s Manufacturing / Agriculture / Services(Multi Cultural)
2000’s Agriculture / Services / Administration(Global - Food Information)
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A Trend and some Early Influences
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The Change at the Service Station
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Take Away Coffee
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- Coffee Availability (24/7)
- Coffee Varieties and Choices
- Coffee Shop Locations
- Value Added Products (Cakes, Pastries, Sandwiches & Ice Cream)
Take Away Coffee
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Jeremy Francis Hale
Completed his butchery apprenticeship with his Dad.
Backpacked around the world for 2 years.
Studied Social Sciences & Marketing.
Has lots of ‘foody’ friends, enjoys his lifestyle.
Wants to reinvigorate/modernise the family business.
It will be - Adelaide Hills Butchery and Fine Foods.
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The Key Elements of the New Business
Strategic Business Planning.
Venture Partners / Financial Management.
HR Management / Rules / Compliance.
Established Customer Profiles / Marketing Concepts.
An Extended Product Range. - Meat / Meat products / Food products / Wine & COFFEE
A Defined Customer Service Policy & Consistent Messaging.
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The Product Range
Fresh Meats / Aged Cuts.
Smallgoods / Pates / Terrines / Stocks & Sauces.
Prepared foods – Casseroles / Pastries & ‘Eat in’
Specialised grocery products / fruits and vegetables.
Artisan breads & bakery products.
Boutique wines / Coffee / Newspapers / Magazines
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The Key Features of the Business
The Business will have an ‘Artisan Style’.
There will be prepared and cooked foods.
There will be varied & ample food displays.
There will be a shared table.
There will be food and wine product tastings.
There will be a focus on customer education.- Food and Wine matching / Cooking / Meat Preparation
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The Hot Customer Topics
Food Provenance – where did it come from?
Food Ingredients – what am I buying / eating?
Animal Welfare – were the animals properly cared for?
Cooking Information – how do I prepare & cook it?
Food History – do staff have product knowledge?
Customer Expectations – quality & value for money.
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Future Food Trends
Food Knowledge / Provenance (Tell / Sell the Story).
Fresh foods / Whole foods.
Cooking (Never leave the customer alone with the product).
Food matching / Combinations / Flavour profiles.
Food Education / Idea sharing.
Employees will need a range of skills.
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The Gwen Restaurant & Butchery6600 Sunset Blvd, Los Angeles, CA
‘Bringing together the knowledge of the chef
and the craft of the butcher’
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”The scones come out of the oven at 10.00am”
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Questions / Comments
Thank you