Agriculture Reference
In-Depth Information
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temperature control;
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health and safety;
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employment of staff;
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planning;
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company law; and
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insurance.
Butchers are now diversifying into more unusual and exotic meats.
On our travels we have dined on crocodile, camel, emu and kangaroo in
Australia: donkey and wild boar in Italy; alligator and buffalo in the USA;
and even culled elephant in Africa.
Butchers have also developed mobile butchers' shops and provide home
delivery services to boost sales and develop a loyal following.
Farm Delis
Delis complement the other offers in a farm retail situation. A deli is where
cheese, cold meats, prepared salads, pickles and the like are on offer. Deli items
are often some of the most profitable real estate in the retail section of the farm.
Deli management should be carried out by a skilled operator in this area.
Cooked products should be separated from uncooked products using sani-
tation dividers, whilst the produce still has to be laid out in a logical way for
consumers.
A typical layout that works would include fresh fish next to chicken and
chicken pieces, next to uncooked meats and then cooked meats and small
goods, salads, cheeses and finally olives and gherkins. A deli in a super-
market operates on around 38% gross profit and a farm-based deli should be
achieving around the same profit if not more.
The principles of merchandising are important in all areas of produce
retailing, but are particularly important in the deli section. Consumers want
to see 'fresh', well-presented food, the cabinet should have a seasonal feel
to it and look full and inviting. Keeping the glass sparkling clean is vital as
is good signage. Glass cleaning should be a daily procedure; dirty glass can
quickly reduce the average sale.
Products should be well lit. Normal light yellows the product, whilst
blue light enhances the colours. Pink is only suitable over red meat. This is
one area where a lighting consultant who understands how light works over
food should be employed.
Hygiene in a deli is an area that is particularly important. The key issues
are:
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Monitor and maintain temperature regimes.
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Use tongs when handling food and have them colour coded so that no
food contamination takes place. Tongs for uncooked food should not be
used for cooked food.
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Have a rotation system to keep produce fresh.
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Always wear gloves when handling food at the deli.
