Customers, businesses appreciate locally sourced meat

Over the past few decades, the divide between eating at home and dining out has closed. Prepared foods are the culmination of this equilibrium, combining the comforts of a home-cooked meal with on-the-go convenience and an affordable price point. So it’s no surprise that, according to the 2016 The Why? Behind the Dine consumer survey from Acosta, nearly 6 out of 10 Americans have eaten ready-made meals from their local grocers and other prepared foods purveyors in the three months prior to polling. [Read more…]

2017 meat forecast: What’s happening with your proteins?

Butchers everywhere always want to know which meats make the cut for consumers and which ones are on the proverbial chopping block. By adjusting their inventories accordingly, butchers can turn a good profit and reduce their chances of overspending on unpopular products.

That means it’s time for a quick protein-powered update on upcoming pricing trends in meat, which will in turn affect sales at your supermarket, delicatessen or independent butchery in 2017. [Read more…]

Don’t butcher your meat company’s digital workstation purchase by forgetting these 3 important factors [w/ Infographic]

Not too long ago, “tracking” meat meant sharpening your spear, getting your tribe together and following a wooly mammoth for what felt like an eternity until it dropped its guard. After catching your prey, you’d drag it all the way back home through mud and bramble, then feast for many moons.

Call us crazy, but we prefer a more modern approach.

These days, industrial meat companies have traded the hunting and gathering for the latest technology, like innovative scales, label printers and intuitive touch-screen terminals. These workstations provide employees with insight into materials, production status, shipping logistics, and yield analytics, as well as help them optimize their operations to get the job done faster, with fewer mistakes and a lot less paperwork. [Read more…]

5 ways to avoid ‘having a cow’ over your next commercial patty machine investment [w/ Infographic]

Commercial-grade patty machines can take your supermarket, butcher shop or restaurant into delicious overdrive. More importantly, patty makers save time for food prep workers, not to mention costs for upper management.

However, investing in patty equipment without thinking about your own operations could throw kinks into everything and rob a business of its cost efficacy. What financial considerations should cross the minds of commercial foodservice investors before they commit to a patty machine? [Read more…]

What does the modern meat eater want from their local grocer’s meat department?

People take their meat very seriously – when customers want products from grass-fed, free-range livestock with no antibiotics or additives, they’ll let you know and expect you to show them products that suit their discerning needs.

As of late, carnivorous consumers have begun acting uncharacteristically sheepish – a confluence of consumer trends have led to shoppers spending less on meat overall and purchasing meat less frequently when they do their grocery shopping. [Read more…]

5 reasons to always invest in turnkey installation [w/ Infographic]

For supermarkets and grocery stores with commercial equipment driving operations in their bakeries, butcheries and prepared foods departments, the installation of new assets could mean a lot of added efficiency and better value propositions for customers.

However, these businesses have to survive the installation process first. Depending on the scope of the project, that may be easier said than done. [Read more…]

Should your business cut its meat on site?

For industrial butchers, the answer to whether to cut meat in house is an easy one: Of course! How else would it get done?

But for commercial foodservice providers and retail operations like supermarkets, the choice to invest in meat cutting technology involves more than double checking the price tag. Cutting meat on site could change the entire dynamic of your business – for better or for worse. So, before you purchase an industrial meat saw, take time to consider these vital questions: [Read more…]

3 ways the right equipment investment helps retain the best supermarket employees

What is a supermarket without a personable, competent workforce?

According to the latest information from U.S. Bureau of Labor Statistics, food and beverage retailers nationwide are adding jobs as stores diversify their services to reach a wider audience. But to hire and maintain a team of motivated individuals working highly technical positions in in-store bakeries or prepared foods departments, supermarkets and grocery stores not only need the right set of principles to cater to an evolving job market but effective tools to allow workers to perform admirably. [Read more…]

5 reasons to entrust equipment training to specialists

Before any employee in a supermarket’s prepared foods department gets behind a grill or a deli slicer, they’ll require appropriate training. The same goes for long-time employees and newly acquired assets. However, who will provide the training? Sure, managers might be handy on certain equipment based on past experience, but does that make them an expert? And what about new assets no one is familiar with? [Read more…]

Dry aged meats at a grocery store nearby

Who among us with a carnivorous appetite would turn down a juicy steak, one so fresh it looks like it came off the cow the morning before?

Well, what if we were to tell you the latest fad in foodservice isn’t fresh meat, but actually the opposite? Dry aged meats have become quite the delicacy, and supermarkets or grocery stores with the right equipment in their prepared foods departments could profit substantially from introducing this gourmet foodstuff to their shoppers. [Read more…]