Opening A New Butcher Shop…

There is a trend for new butcher shops to be created that serve all-natural and or all-organic meats to their customers.

“People want to know where their meat comes from and have a relationship with their butchers, just like the old days”

Says Tom Schneller, associate professor of butchery at the Culinary Institute of America.

But for many years it was an industry in decline, with many independent butchers coming under pressure from supermarket meat counters and prepacked meat products.   After nearly dying out due to supermarket meat departments, old-school butcher shops are back—some with a new twist.  Now you can choose the most specialized meats, butchered to your preference.  The future is much more about the meat experience, the skill of the butcher, the drama of the display counter, the interactivity with the consumer, sharing recipes.

Source: SLMSC

New Trends

Local Sourcing: Customers are demanding locally sourced meats to buy for their family’s needs. Free-Range ranchers are becoming more and more popular as suppliers for local wholesale opportunities. The term, artisan butchers are becoming more synonymous with locally sourced meats.

Vegetarian: Customers are asking for vegetarian alternatives to be sold at butcher shops. This is becoming a very unique and additional sales opportunities for butchers nationwide.

Restaurant and Butcher Shop Combos: There are a number of restaurants who are also becoming butcher shops. These are popping up in a number of locations in North America.

The Science Behind the Numbers… There are match-making consulting groups that can do studies to find the best city and location possible that is suited for a new butcher shop.

These studies include subjects such as:

We will be adding in more information relating to opening up butcher shops and new trends as well will be available to connect on suggestions for specialty food sections and other merchandising ideas.

The Serenata Team