Butcher's Battle Plan - Series

The Butcher's Battle Plan direct communications program provides retail butchers with simple ideas to boost their sales and profitibility based on extensive consumer research and tested learnings from other butchers.  Please click on the links below to view past editions.

Edition 112 - Value Added Recipes ideas for the Easter Break

Edition 111 - Your Exclusive Peek into our NEW Versatility Campaign!

Edition 110 - The 2017 Australian PorkMark Artisan Bacon Awards is here!

Edition 109 - Boost your business with a social media overhaul

Edition 108 - 2017 Easter Point of Sale - Registration is now open!

Edition 107 - A look back at Christmas 2016

Edition 106 - Back to School 2017!

Happy 2017! Here's some handy Summer value added recipes

Edition 105 - Merry Christmas from Australian Pork

Edition 104 - Australia's Best Ham! Winners of the 2016 Artisan Ham Awards

Edition 103 - Australian Ham Week is Nearly Here!

Edition 102 - The Pork Butchers Social Media Guide is Here!

Edition 101 - Christmas Tips and Tricks

Edition 100 - It's our 100th Butcher's Battle Plan

Edition 99 - No one wants a naked Christmas Ham! Order your ham bags now!

Edition 98 - Is your Ham the best in Australia?

Edition 97 - Get Ready for Father's Day

Edition 96 - World Butchers' Challenge is Nearly Here!

Edition 95 - Winner, Winner, Pork for Dinner

Edition 94 - The Pork Butcher Innovation Challenge

Edition 93 - How to Create Attention Grabbing Product Shots

Edition 92 - The Power of Small Business

Edition 91 - Show Us Your Bacon!

Edition 90 - Australian Butchers Taking on the World!

Edition 89 - Make the Most of Mother's Day

Edition 88 - A Free Way to Get Your Business Noticed

Edition 87 - Hatching Your Easter Plan

Edition 86 - Introducing the NEW 6-2-2 Campaign!

Edition 84 - Learning #3 - Small Businesses in Motion

Edition 83 - Back to School

Edition 82 - Welcome to 2016!

Edition 81 - 10 Days 'til Christmas

Edition 80 - Learning #2 - Your Ticket to Succeess

Edition 79 - For The Love of HAM!

Edition 78 - Learning #1 - Think Outside the Box with Value Packs

Edition 77 - Promote Your Shop During Ham Week

Edition 76 - Is Your Ham The Best In Australia?

Edition 75 - Tri-Nation Results Are In

Edition 74 - 'Meat' Their Expectations

Edition 73 - 'Australian Steelers' Sharpen Their Skills

Edition 72 - PROOF, Your Hard Work is Paying-Off!

Edition 71 - It's The Experience, Not Just The Purchase

Edition 70 - Hook, Line and Sinker

Edition 69 - How Do Your Sausages Measure Up?

Edition 68 - Stay a Little Longer

Edition 67 - Do you have the Solution your Customers are looking for?

Edition 66 - Australian Bacon Week 21 - 27 June 2015!

Edition 65 - We have the BEST Butchers in the World!

Edition 64 - We 'Pulled' It Off, So Can You

Edition 63 - More Than Half of all Families Decide Tonight's Meal Today

Edition 62 - It's Porkin' Delicious

Edition 61 - Do You Have the BEST Bacon in Australia?

Edition 60 - Australians are not Loyal Meat Buyers

Edition 59 - Q: What is the fastest Growing Fresh Meat Species in Australia?

Edition 58 - Get Out There, Get Interesting

Edition 57 - The Value of Value Added Pork

Edition 56 - Capture more this Christmas

Edition 55 - A simple and FREE way to engage with your customers.

Edition 54 - 51 days left til Christmas, make the most of this time to capture sales.

Edition 53 - Australian Ham Week, 30 November - 06 December

Edition 52 - Consumers commonly find butcheres to be intimidating.

Edition 51 - 31% of consumers have a meat shopping budget.

Edition 50 - Only 10% of shopers are loyal to one meat shop.

Edition 49 - Butcher's sales contain a higher proportion of pork belly, ribs and rashers compared to supermarkets.

Edition 48 - Butcher shops are perceived as having friendly, helpful staff.

Edition 47 - Earn an additional $479 per customer per year by driving loyalty.

Edition 46 - 50% of meat purchases are planned down to the type/cut.

Edition 45 - Roasts & chops are the highest selling pork cuts.

Edition 44 - 69% of consumers shop for meat more than once a week.

Edition 43 - Get on board with Australian Bacon Week 22- 28 June 2014.

Edition 42 - 1-in-2 meat purchases end up in the freezer.

Edition 41 - Have your customers bought mince, chicken or steak today?

Edition 40 - Steak is the most popular weekday dinner meal.

Edition 39 - Get the convenience shoppers back in your shop.

Edition 38 - 94% of those who have a meat shopping budget follow it closely.

Edition 37 - 55% of butcher customers look at the top of the counter first.

Edition 36 - Maximize returns by using the versatility of pork

Edition 35 - Less than half of butchery apprentices complete their training

Edition 34 - Increase the profits you make from pork by value adding the forequarter

Edition 33 - 67% of pork chops/cutlets are purchased as a regular weekday meal.

Edition 32 - Facebook - like it or not, your customers are likely using it.

Edition 31 - 50% of meat purchased goes into the freezer.

Edition 30 - Get on board with Australian Ham Week, 10-16 November!

Edition 29 - 31% of butcher customers look at point of sale material as the first interaction.

Edition 28 - Do you offer your customers a freeze ready option?

Edition 27 - Independent Retail Butcher's Webinar

Edition 26 - 24% of shoppers used a second store for their last meat shop.

Edition 25 - Get more customers into your butcher shop.

Edition 24 - You only need to know 12 recipes to make an additional sale.

Edition 23 - Would you like fries with that?

Edition 22 - The top three sauces consumers associate with pork.

Edition 21 - You should be capturing a mince sale from every second customer that you serve.

Edition 20 - Up selling equals extra sales.

Edition 19 - For 1/3 of all roast chicken sales, the consumer came in just to buy dinner.

Edition 18 - The results are in for the rind on/rind off debate.

Edition 17 - Sales of pork mince have grown 17.3% in the last year.

Edition 16 - Sausages are no longer a point of difference for butchers.

Edition 15 - Julie Goodwin demonstrates how to cook the perfect pork steak.

Edition 14 - 72% of households with children cook a meal again because their kids liked it.

Edition 13 - 63% of households cook a seperate meal for their kids*.

Edition 12 - 59% of shoppers purchase mince as part of their routine shop.

Edition 11 - A butcher only captures $20.60 out of every $100 that consumers spend on meat.

Edition 10 - Win customised point of sale artwork for your store!

Edition 9 - 64% of consumers do their meal planning on the day.

Edition 8 - The no.1 reason customers stop shopping at a store - indifferent service .

Edition 7 - Food sampling drives sales .

Edition 6 - Have your say, visit our new forum!

Edition 5 - 55% of consumers think of the recipe first when choosing meat.

Edition 4 - 83% of your customers are open to receiving emails with recipe ideas.

Edition 3 - Pork sales over December increase by 65.5%.

Edition 2 - It costs six times more to sell something to a potential customer than to an existing one.

Edition 1 - Get 25% more sales without leaving your shop.