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
Edition 110 - The 2017 Australian PorkMark Artisan
Bacon Awards is here!
Edition 109 - Boost your business with a social
Edition 108 - 2017 Easter Point of Sale -
Registration is now open!
Edition 107 - A look back at Christmas
Edition 106 - Back to School
Happy 2017! Here's some handy Summer value added
Edition 105 - Merry Christmas from
Edition 104 - Australia's Best Ham!
Winners of the 2016 Artisan Ham Awards
Edition 103 - Australian Ham Week is Nearly
Edition 102 - The Pork Butchers Social Media Guide
Edition 101 - Christmas Tips and
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
Edition 97 - Get Ready for Father's
Edition 96 - World Butchers' Challenge is Nearly
Edition 95 - Winner, Winner, Pork for Dinner
Edition 94 - The Pork Butcher Innovation Challenge
Edition 93 - How to Create Attention Grabbing Product
Edition 92 - The Power of Small Business
Edition 91 - Show Us Your Bacon!
Edition 90 - Australian Butchers Taking on the
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
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
Edition 79 - For The Love of HAM!
Edition 78 - Learning #1 - Think Outside the Box with Value
Edition 77 - Promote Your Shop During Ham
Edition 76 - Is Your Ham The Best In
Edition 75 - Tri-Nation Results Are In
Edition 74 - 'Meat' Their Expectations
Edition 73 - 'Australian Steelers' Sharpen Their
Edition 72 - PROOF, Your Hard Work is
Edition 71 - It's The Experience, Not Just The
Edition 70 - Hook, Line and Sinker
Edition 69 - How Do Your Sausages Measure
Edition 68 - Stay a Little Longer
Edition 67 - Do you have the Solution your Customers are
Edition 66 - Australian Bacon Week 21 - 27 June
Edition 65 - We have the BEST Butchers in the
Edition 64 - We 'Pulled' It Off, So Can
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
Edition 60 - Australians are not Loyal Meat
Edition 59 - Q: What is the fastest Growing Fresh Meat Species in
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
Edition 54 - 51 days left til Christmas, make the most of this time
to capture sales.
Edition 53 - Australian Ham Week, 30 November - 06
Edition 52 - Consumers commonly find butcheres to be
Edition 51 - 31% of consumers have a meat shopping
Edition 50 - Only 10% of shopers are loyal to one meat
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,
Edition 47 - Earn an additional $479 per customer per year by
Edition 46 - 50% of meat purchases are planned down to the
Edition 45 - Roasts & chops are the highest selling pork
Edition 44 - 69% of consumers shop for meat more than once a
Edition 43 - Get on board with Australian Bacon Week 22- 28 June
Edition 42 - 1-in-2 meat purchases end up in the
Edition 41 - Have your customers bought mince, chicken or steak
Edition 40 - Steak is the most popular weekday dinner
Edition 39 - Get the convenience shoppers back in your
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
Edition 35 - Less than half of butchery apprentices complete their
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
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
Edition 27 - Independent Retail Butcher's Webinar
Edition 26 - 24% of shoppers used a second store for their last
Edition 25 - Get more customers into your butcher
Edition 24 - You only need to know 12 recipes to make an additional
Edition 23 - Would you like fries with that?
22 - The top three sauces consumers associate with
Edition 21 - You should be capturing a mince sale from every second
customer that you
Edition 20 - Up selling equals extra
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
Edition 17 - Sales of pork mince have grown 17.3% in the last
Edition 16 - Sausages are no longer a point of difference for
Edition 15 - Julie Goodwin demonstrates how to cook the perfect
Edition 14 - 72% of households with children cook a meal again
because their kids liked
Edition 13 - 63% of households cook a seperate meal for their
Edition 12 - 59%
of shoppers purchase mince as part of their routine
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
Edition 9 - 64% of consumers do their meal planning on the
- The no.1 reason customers stop shopping at a store - indifferent
Edition 7 - Food
sampling drives sales
Edition 6 - Have your say, visit our new
Edition 5 - 55%
of consumers think of the recipe first when choosing
Edition 4 - 83% of
your customers are open to receiving emails with recipe
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.