You should not be cutting cheese on the slicer you cut meat. In fact, you should not be cutting cheese at all. Where are the strips, ribeyes, t-bones, flanks, skirts, short ribs and sirloin at? If you concentrate too much on your low end, you'll never sell your high end. I know it's easier said than done, but it's a fact.

Here is one I use to use lol   meat is like a marriage license, you buy a cheap license, you get a cheap wife or hubby, you buy a good license you get a good wife or hubby

you buy cheap meat you mad before you through eating. you buy good meat you dine WELL lol

i think you are doing the right thing. I see their point about the high end but they are forgetting that you don't have a band saw for shortloins. what you got here is a conviences store trying to to add a meat dept. If you go and cut all those high end cuts and put them in the case and people don't even know you sell them yet you are going to just be throwing 1000s of dollars worth of meat away or taking it home or donating it or whatever. You got to play this safe like you are doing. over time as the store gets to be more established word will get around that you are selling meat and there is a cutter on duty and when that picks up you can start slipping a few more high end items in there and eventually you may beable to expand a little and get yourself a real cooler and maybe a bandsaw. But I would play it safe at this point just as you are doing because losing 1000s in a start up store can be really bad.

now about slicing cheese that can be good. my store keeps a large selection of deli sliced ham, turkey hard salami, colby, and pepper jack cheese that we wrap and put in the lunch meat case and they are extremely popular and they don't bring is HUGE sums of money but they do add up and can be a reasonable profit.

and flanks a skirts oh please.  ..only place i ever been able to sell them was in charlottesville, Va   with alot of rich people and mixture of cultures.  I think you are working in a more country setting.  at least thats how it sounds and I don't think alot of us lowly country folk know what flank or skirt is or what to do with it.

P.S.  I type 80wpm accurately most of the time. but sometimes my computer farts in the middle of a sentence and can't keep up with my typing. in other words i type too fast for this machine and that is why i got so many typos in here. its annoying really but i am too tired to fix them.

-- Edited by fdarn on Wednesday 27th of July 2011 09:25:40 PM

-- Edited by fdarn on Wednesday 27th of July 2011 09:31:25 PM

Do you have at least a chest freezer? They're cheap. They don't take up much room. On your marque call it "Fresh Ground Chuck" if you have room. I assume it's chuck at 1.99/lb. Also, a hand saw is a cheap investment. It's far cheaper than a band saw but works just as well. Especially in a very small market.

one good way to get only one peice of this or that like one strip on one rib..........is resturant depot or costco.......you can buy one whole strip for 60 to 80 bucks and turn it in to 300 bucks............good luck man

why buy fine grind? you can just grind trim it lasts longer and looks better in my opinion. for example you could get clods , you get steaks and a couple roasts maybe bnls beef country ribs if you want to try that and grind the rest. just call it 80% save by not buying fine grind. that second day you just discribed up there it sounds like its coming along. first day you sold 2 items second day it sounds like you sold several items before you left for the day and will probably see several more gone in the morning. that means word is already getting around. keep it fresh keep it pretty and they will come to you.  I honestly envy you here.  it sounds like you got alot of control over this and you get to decide what to try and not to try with our worrying about someone else whining. i wouldn't mind being in your shoes this sounds like a real test and i like tests.  looking forward to seeing some pics

-- Edited by fdarn on Thursday 28th of July 2011 05:00:40 PM

I'll check my price sheet for clods, totally agree with you there. Definantly looks better. Been waiting on Rheem to come out and fix the lights in my case. Without the lights the meat looks dull and darker than it really is. With the heat wave though they are sending everyone and their brother to Walmarts and the like. Us little guys are at the bottom of the list.

Day 2: $41.62
Day 3: $12.62

Yesterday was a good day, today was just not good at all. I am a firm believer of, "if the is time to lean, there is time to clean." But for crying out loud after it hit 4 oclock I just sat up front and helped the cashier, and mingled with customers.

Checked beer in, put it into the system.
Priced produce.
Reduced fresh meat.
Organized our stock room.
Put up tobacco.
Faced the entire store.
Wiped down the meat shop.
Checked cooler temps about 5 times.
Ran to Kirby Risk to put up a bulb cover.
Ran to Weimuth our supplier to pick up some cups for our fountain drinks.
Put up a few odds and ends.
Called Pepsi because a system they installed was leaking. Called our contractor first just for him to tell us it wasn't him.
Contacted a towing company because the VFW next door has been parking on our lot, and supposedly one or some patrons have found our exterior to be a urinal...can't say I have not done that a time or two...

That was my twelve hour day. Went by quick until I got everything done.

It is the end of the month, so I am okay with the numbers right now. Once we get to the beginning of the month I have higher expectations.

Yes, I do have a lot of pull. The brother-in-law is extremely open to things. He has been in retail his entire life, so most of the things we either both know, or he knows, or I know. So we make a good team. When it is something he knows. It is the law, and that is how it is going to be. When it is something he is unsure on he consults with me, and together we make an informed decision. It is not like a lot of places of, "well I am in charge, and it is 120 degrees out so cut a pallet of chuck roasts." lol.

jee dude those slow days are time to play..find the cute cashier and you know what to do next

don't worry they'll come. i was just thinking you got to get something to get people in there to see your meat dept so they know you got one. when you get your case set up with lots of nice fresh meat put out a big road sign advertising strip steaks at 4.99 or ground chuck at 1.99 or something like that they'll have to at least be tempted to check it out.

KevinJRS wrote:

---

http://youtu.be/AWZ0rzlYzS4

Leon is that what you are telling me lol...

---

 lmfao i could see leon service his female customers like this

Day 5 Sales: $87.94