Tests were taken under normal working conditions
*** USDA Select Beef and Fresh Pork
*** Costs---Retails---Cuts can be changed as needed.
*** Average costs per lb computed
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is an actual Meat
Department Price Book.
It contains the following:
*** Tares for Self Service
*** Tares for Service
*** Retail Price computed by gross profit requirement.
*** This can be hidden before printing.
*** Retail price automatically rounded to the nearest .09.
Price book is THE
most important part of any retail operation, especially a perishable
department like meat.
and PROMPT execution of price changes can mean extra gross dollars.
report is MS Excel
format can be modified to suit any operation.
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report will cover VERY IMPORTANT points, learned
experience, which can make the process from start to finish go a lot
Things that would not be obvious to a first time buyer, from site
selection to sealing the deal.
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It is in Acrobat PDF format.
train a retail meat clerk covers customer service, sanitation, safety
issues, cross contamination, equipment and tool usage and more.
A handy reference guide, also has tips for topics to be included in a
typical company policy handbook.
this REPORT, in Acrobat pdf format for only $5.99
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acts as a silent audit ***
if there are more than one store ***
Tracks $$ changes
1) Self-service meat case
2) Service meat case
3) Freezer Case
4) Freezer box
amounts can be
set to "ALERT" abnormal amounts.
This Spreadsheet for $15 Immediate
Day In The
Life Of a Retail Meat Department.
Covers a meat managers duties
from opening to closing on a typical day.
Essential things to do during the course of a day to ensure a well run,
profitable meat department.
This primer is a handy, inexpensive reference guide.
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Immediate Download 24/7 after payment
MS EXCEL SPREADSHEETS
SET Of 7
RUNNING A PROFITABLE RETAIL MEAT BUSINESS More info about each individual
spreadsheet below. **NEW**
Online Video Tutorial For Each Spreadsheet in SET "SET" of 7 MS Excel Spreadsheets
Schematic (Multi Deck
the key to any business operation, especially in perishables.
Accurate projections, product movement, historical data, cutting tests
and price books are essential to a successful operation.
The 7 spreadsheets are:
Cover the most used primal cuts in Beef, Pork and Lamb. Includes a Ad Projection Sheet for
items, which can be used with the Ad Loss Sheet, to
gross profit for advertised items on a weekly basis.
This is useful for predicting gross profits for Meat Managers
Has an optional function, not necessary for gross profit calculation,
whereby labor and supply costs can be entered to get a ball park NET
This records the ACTUAL product movement, AFTER
fact, for advertised specials, data is taken from weekly
to use with starting and ending inventory.
This can also be filed by Meat Managers to use as historical data for
When used with the Ad Projection Sheet it greatly
writing and Gross Profit projection skills and provides historical data
on file for easy reference. TONNAGE
This records, from invoices tonnage for EVERY item
in a meat
department, very important for product mix, to identify slow movers and
determine an item's contribution to GROSS PROFIT.
list of items found in an average meat department, including codes.
Computes the the retail, based on user gross profit number, to the
Includes tares for self service and service meat cases.
RECEIVING LOG This
computes inventory results, from operator input, in a timely fashion. It is linked to thereceiving
is designed for a 1-5 week inventory period, it
links data from INVOICES in RECEIVING
INVENTORY sheet, this makes for accurate purchase numbers, it
time because you do not have to enter the purchase data again in the INVENTORY
sheet, this will speed inventory results
operates as a
silent audit, useful for multiple stores.
Data entry person enters inventory numbers for walk-in coolers, walk-in
freezers, service and self service cases after every inventory, it
computes the difference in inventory numbers from inventory to
Owner/operator criteria can be set for each area, for example, when an
increase in FREEZER inventory over $1500 (arbitrary
seen by the office data entry person she must alert management so
increase can be verified and checked for accuracy.
When Managers know this system is in operation they take care to take
CASE SCHEMATIC (Self Service Case) This
is a color
coded schematic for an 80' triple deck case. It covers beef, pork, lamb, chicken,
and variety meats
Tutorials Available For Viewing For Each Spreadsheet
All these spreadsheets are easily modified for any size operation.
Microsoft Excel software needed to use these spreadsheets. The
Window Media Player needed to view and hear video tutorials
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RETAIL ROBBERY MANUAL
Your retail meat
operation robbery prevention training manual.
Manual Cover All The DOs and DON'Ts
is a dangerous
and in many instances, a vicious crime with a high risk of injury for
with firearms account for over 50% of the total.
with the use of physical
force accounted for over 40% of the total.
Some robberies are committed
by amateurs, they do not
think or plan beforehand, they are often "grab and run" artists, trying
to support drug habits...they are also the MOST DANGEROUS!
The professional robber, will evaluate the possible "risks" versus
"rewards", and put some thought into their plan, they are not
easily startled and not as unpredictable as the amatuer
This manual is exactly what
any retailer needs to educate and train his employees and management
team in order to make his business UNATTRACTIVE to
would be robbers.
step instructions about the Do's
and Don'ts before, during and after a robbery.
The main premise is to
PREVENT a robbery in the first place and PROTECT
employees and customers if a robbery occurs.
book, in adobe pdf
format, is viewable on PCs and MACs and can be printed.
Adobe Acrobat Reader is already on most computers and is available free
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Immediate download - 24/7
- following payment
SAUSAGE MAKING RECIPES
FROM AROUND THE WORLD
These recipes are
for MAKING GREAT SAUSSAGE.
They are not
We have included cooking recipes for many of the
M.S.Excel Spreadsheet Is Scalable. Ingredients
are adjusted automatically as weight of meat changes.
You will learn:
The Casing Required
How to Stuff
How to Link
The Importance Of Cleanliness