Last Sunday, June 16, we organized the “SOUS-VIDE COOKING AND PACKAGING OF READY MEALS” workshop in collaboration with Electrolux, introducing this new concept and business adaptation through training, supported by the Guild of Butchers and Charcutiers of Valencia.
Butcher shop customers have changed their consumption habits; they are looking for healthier dishes, more convenience, and greater versatility. Over time, this has led to a slight but continuous decline in butcher shops.
At Taberner, we help view this as an opportunity, offering butchers a new GASTROCARNICERIAS project. An integral, turnkey service for the production and marketing of new meat preparations that are ready to cook and ready to eat.
The objective is to offer butcher shops all the necessary elements so they can adapt their businesses, moving from product-dispensing establishments to more sophisticated shops that offer added value to the end customer.
This will allow for the generation of new revenue lines for butcher shops, block the threat from large distributors, and attract and retain customers whose consumption habits and demands have changed.
This new concept involves improving the shopping experience, offering customers more information about what they are buying, and above all, offering more variety and quality. GASTROCARNICERIAS, therefore, helps introduce butcher shops to the new models and trends required by the market.
