Equipment

Integrated approach: How the latest EPoS and labelling systems benefit butchers

Butchers are facing an onslaught of evolving demands from harried, price-conscious shoppers accustomed to cash-free transactions, escalating labelling requirements and potentially a reduced workforce as the National Living Wage puts pressure on operational costs. Installing the right EPoS system can streamline the operations of a butchers shop, creating a more efficient business from stock control through to labelling and sales, allowing shop staff to focus their valuable labour hours elsewhere.

Get it connected: How can the meat industry benefit from IT solutions?

With businesses of all sizes facing ever-increasing demands for information about the meat products they sell, from traceability of ingredients through to allergens and nutritional content, IT solutions are on hand to make life easier while boosting efficiency and profitability.

Can machinery help raise the sausage-making game?

It's no lie that butchers like all professions face a challenge to recruit the right staff.There has been a 60% reduction in the number of UK butchers since the mid-1980s, according to AHDB. This decline presents a serious challenge to an industry already under pressure from a saturated retail market.

What's new in cutting, slicing and dicing equipment

With consumer demands evolving, processors are having to offer ever-more technologically advanced portioning equipment and solutions.

Packing in some sustainability

How is the packaging industry responding to increasing demands on sustainability, portion size and freshness?

Focus on: Detection & Inspection

Scrutiny on the meat industry means businesses need to be at the top of their game when it comes to detection and inspection. Helen Gregory looks at whats new in the sector.

Refrigeration feature: Cold play

Weve come a long way since using snow and ice to keep our food fresh. Thanks to the development of technology, were able to keep our food refrigerated year round without having to rely on the unpredictable nature of the seasons.

Cutting, slicing and dicing feature: A cut above

Whether a major processor or independent, butchers are having to cut meat to satisfy changing consumer demands.

Model behaviour

In most butchers shops 80% of the fresh meat sold is cut and 20% is minced, retail butcher Allan Bennett estimates. Bacon and cooked meats are the main meats sliced, of course.

Caught in the web

Unlike the volatility inherent in the stock market, commodity prices or indeed the price of meat itself, the market for butchers sundries is one that does not tend to fluctuate wildly over the course of the year. Although trends do come and go, there is no doubt that butchers need a steady supply of ancillary products to run their businesses, and that these incorporate everything from twine to sausage casings, hygiene products and knives to pre-packed and display trays.

Meat packaging: waste not, want not

Legislative and consumer pressure are coming to bear on the packaging used by industries, including the meat sector. Carina Perkins looks at the most recent efforts made to tackle packaging and food waste

A paperless world

Proper investment in IT can be even more critical during a recession, as companies struggle to save money. Adam Baker finds out more

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