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<blockquote data-quote="Durthic" data-source="post: 460916" data-attributes="member: 89445"><p>I'd love to be able to have my own shop, the problem is the cost of setting up a premises, and the other problem is that 2 of the best butchers in the UK are in the area too, so I'd have to be sure that I could hope to match what they could do, or at least get close to it.</p><p></p><p>The horse meat scandal did indeed drive a resurgence in traditional butcher shops, and I think it's a good thing. Supermarkets still can't hope to provide the level of expertise and one to one care that the local butcher shop has been providing. I'd even go so far to say that the local butcher shop wins on outright quality as they don't have the sheer numbers of customers that supermarket counters get, a good example of this was over christmas. There were 3 of us working, and we had to provide the level of service that our counter has become known for, with massively increased customer numbers, and keep our shelves stocked up (no mean feat at busy periods!), as well as churn out over 200 turkey orders on christmas eve alone. We all did the best we could, but considering the circumstances, I know quality and service dipped below the level I would have liked mostly because we simply couldn't spend the amount of time we needed to spend with customers. </p><p></p><p>No doubt it was the same everywhere, but in our case, it simply came down to the senior management not organising things as well as I personally would have liked, but being a grunt so to say, I just had to do what I could, to the highest standard I could with what I had to work with.</p></blockquote><p></p>
[QUOTE="Durthic, post: 460916, member: 89445"] I'd love to be able to have my own shop, the problem is the cost of setting up a premises, and the other problem is that 2 of the best butchers in the UK are in the area too, so I'd have to be sure that I could hope to match what they could do, or at least get close to it. The horse meat scandal did indeed drive a resurgence in traditional butcher shops, and I think it's a good thing. Supermarkets still can't hope to provide the level of expertise and one to one care that the local butcher shop has been providing. I'd even go so far to say that the local butcher shop wins on outright quality as they don't have the sheer numbers of customers that supermarket counters get, a good example of this was over christmas. There were 3 of us working, and we had to provide the level of service that our counter has become known for, with massively increased customer numbers, and keep our shelves stocked up (no mean feat at busy periods!), as well as churn out over 200 turkey orders on christmas eve alone. We all did the best we could, but considering the circumstances, I know quality and service dipped below the level I would have liked mostly because we simply couldn't spend the amount of time we needed to spend with customers. No doubt it was the same everywhere, but in our case, it simply came down to the senior management not organising things as well as I personally would have liked, but being a grunt so to say, I just had to do what I could, to the highest standard I could with what I had to work with. [/QUOTE]
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