New from Dipl.-Kfm. Hans-Jürgen Schmidt: "Best of meat / butcher Blog 2011!"
The experiences of others
The blog initiative 2011 - the creative impulse chain of like-minded people:"How to use the strengths of butchery production!" - "Experience consumption in the premium segment is on the advance!" - "Social media are changing consumer behavior!" - "HAGESÜD event shows new strategic paths in online marketing!"
Excerpts from some of the topics that were presented on the Fleischer / Metzger blog in 2011 were similar or similar. What was striking was the extent to which the subject areas increased in 2011, which dealt with the growing influence of social media on the butcher / butcher industry. Because wherever users create and distribute content themselves, communication and shopping habits change. The virtual world is a) a valuable addition to real possibilities to make customers aware of the advantages of butchery production, and b) makes a valuable contribution to customer loyalty. Facebook (and in the medium term probably also to a greater extent Google +) with its multiplier effects via “friends” not only ensures that news and innovations are distributed quickly but also more densely.
So the social media will also strengthen the local and regional communication; - Which is especially for those butcher / master butcher of importance, which has a somewhat remote location.
In this regard, the first successful models that could encourage creative imitation will be presented in 2011 on the Fleischer / Metzger blog. Social media fuel the expectations of “today's quality and price-conscious consumers”. And the passing on of news “in a pyramid scheme” prompts every producer to achieve top quality. Profiling and demarcation are indicated. Butchers with interchangeable products could immediately find themselves in the price war. The high quality expectations of the end consumer in connection with the speed and density of dissemination of information via social media is at the same time your great opportunity to clearly stand out from supermarkets with little advice and price-aggressive discounters.
Tactical, ie only TEMPORARILY ACTING MEASURES, as discussed in forums like, here are butcher / Butcher Blog NOT subject analytical investigations. Rather, it is to provide in the future, the particular advantages of a purchase in Butcher's Shop that up LONG endure due sensible strategic objective of the company CENTRAL or could have. This nonfiction provides you also this a wealth of ideas and successful models.
To receive suggestions and recommendations on promotion and product expansion to Kannibalisierungs effect (with examples), and troubleshooting in situations that seem hopeless. Strategic, ie medium to long term MAJOR OBJECTIVES are presented that on your property are applicable with a little creative imitation or could be.
You could benefit from the appropriate recommendations and strategies most when apply the following features to your butcher / butchery:
- Guided owner, artisan butcher structured operating with its own production and stationary store
- Stationary operation in a medium or small town or in a big-city district
- communicative and customer-oriented
- 5 20 to employees
- At least 600.000 euros in annual sales
- Own website with continuous updating
- Web Store is active or in preparation or planning
- Owner is future-oriented and open to Social Media
In the non-fiction and strategy book “BEST OF Fleischer / Metzger-Blog 2011”, well over 2011 articles were responsibly selected from the large number of publications in 40 that were online in 2011 on Fleischer / Metzger-Blog www.fleischerblog.de and maybe still online.
If also you were avid readers of the blog and are you the posts and comments could thus be known.
The non-fiction book "BEST OF Fleischer / Metzger-Blog 2011!", However, arranges the selected articles in individual blog categories such as B. Success models, events or profiling categories across the board in four different new sections. For example, individual contributions from the categories of success models and profiling are juxtaposed in the new book section “The strengths of butchery production”.
Such an approach had already proven itself in recent years extremely. Even for the year 2011 suddenly arose from the categories overarching synopsis of each new section additional strategic insights. For this purpose, the non-fiction by the author Dipl.-Kfm. Hans-Jürgen Schmidt has been drawn unreleased new conclusions from the four sections that were evident only by comparison of the accumulated experience and knowledge in the course of the year 2011.
This year you have the selected posts and comments are present not virtual but in print in a book that they can take on hand at all times and offers room for your handwritten notes and memos.
After reading or working through the suggestions and recommendations given as “BEST OF Fleischer / Metzger-Blog 2011!” You will confirm to me:
"With the" BEST OF Fleischer / Metzger-Blog 2011! "I received a decisive added value that goes far beyond the one-off book price of € 29,00."
After an intensive and responsible selection of the individual contributions and comments for the “BEST OF Fleischer / Metzger Blog 2011”, the “SECTION ONE: The strengths of butchery production” emerged as a first group across categories. The sum of the articles recorded there is dedicated to the most important success criteria such as quality leadership, regionality, product expansion, product freshness and customer orientation. And the importance of customer orientation, the increased expectations of the "quality and price-conscious consumer of today" is immediately the topic of the first non-fiction book article entitled "The most demanding customers are in German-speaking countries".
Source: [Dipl.-Kfm. Hans-Jürgen Schmidt]
