This site is dedicated to help for Retail Meat Operators, specifically Independent Supermarket operators of retail meat shops in Independent Supermarkets.
It covers everything relating to retail meat operations and includes articles helpful to supermarket operators.
After a lifetime in the retail meat business, this has been my contribution, 95% of which was free, for about ten years to the trade I enjoyed so much.
I cover every facet of operating in the non-chain environment, I found out the hard way how different and difficult it was to change the mindset and methods from those of mega unit chain stores to independent market(s)
The approach to advertising, pricing, shrink, inventory, merchandising, customer service etc MUST be totally different as an entrepreneur.
All this and more is covered plus available MS Excel spreadsheets to track and ensure a profitable retail meat business.
There are hundreds of articles and resources on this site, zipped (where applicable) for easy download.
I have to make the decision after 10+ years, to convert the site into a membership site.
I now need a little help because affiliate income, which helped with costs of running and maintaining the site, has been more and more inconsistent the last few years
The cost of membership is minimal, I figured $15 a year would be fair, this is just to cover the costs.
Thanks to all my long-time readers and supporters for their encouragement, some even suggesting $15 is way too low, however, it was never my intent to make money from the site,
I hope everyone understands!!
There are excerpts from all content on the left sidebar.
You get an idea of what membership get you for only $15/year.
There is a subscribe button on each excerpt, or you can subscribe below.
Get Access To All The Content, and as a bonus purchase my set of 7 meat operations spreadsheets at 50% off. (Regular price is $99)
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I have some of my own spreadsheets and tutorials HERE for sale, all on one page!
I hope you enjoy and benefit from MeatnPlace.net.
I will add some thoughts and/or suggestions here on a regular basis.
Questions or need help? Contact Me
Supermarket, major or independents, are facing more competition than they ever have before.
Fair pricing, excellent customer service and well trained employees are a must.
Who is the trainer, and who trains the “trainer”, should be the first, and most important, question operators need to ask themselves.
This is critical!
Poor trainer means poor trainees!
Train them well, pay them well and demand performance.
Keep store upgraded constantly, clean aisles and shelving, super clean restrooms.
Cleanliness should be a priority.
To be involved with your community you should get involved with the Chamber of Commerce and donate to local schools sports teams with pancake breakfasts monthly in the parking lots
Hold food drives for the homeless and needy.
Shrink is the bane of Supermarket operations, particularly perishables.
Inventory controls are essential, over ordering means shrink, under ordering means lack of sales growth and unhappy customers.
If your store gets the reputation of being out of product the chances of success are slim.
Control and monitoring through electronics, Spreadsheets is absolutely a must.
Cannot be avoided.
Don’t make the mistake of advertising too many “non basic’ items.
Know each product’s contribution to gross product by department.
A good mixture of basics…flour, oils, etc and higher profit non food items is the key.
Some will be a cost, or below, and the the rest will need to be balanced to achieve budgeted profit goals.
Spreadsheets programs are the best way to achieve this, your department managers need to be “in on” this process to understand how to be competitive and still be profitable.
Don’t make the mistake of trying to match the lowest priced competitor…you will lose.
No two operations are the same, budget and promote for success.
Until next time.