Lesson 3 of 6· 15 min
Other lessons in this course
- 01Thin meat margins: how to pull a real profit above 22% in a butcher shop15 min
- 02Inventory control and waste: how to bring shrink down from 9% to 3.5% in a butcher shop15 min
- 03Customer loyalty for a butcher shop: the butcher who knows your name and your cuts15 min
- 04Pre-orders: how not to chase the holiday but plan it 14 days ahead15 min
- 05Delivery and expansion: a delivery model that's a profit center, not a cost line15 min
- 06Daily dashboard: 7 numbers that show your profit before you close out15 min