Butchery
Crawshaws Butchers saw sales rise 17% in the year ending 31 January 2015, helped by a new site opening.
The company’s year-end results to the end of January revealed that total group sales rose from £21 million (m) in 2014 to £24.6m, with profit before tax standing at £1.2m.
Average customer spend has continued to rise, according to Crawshaws, up 3.5% to £6.22 versus last year. The company explained that this was down to a focus on larger value packs and multi-buy offers. Customer numbers are 3.2% higher than last year “driven by our hot cooked products as we improve the range and consistency of our lunchtime and take-home offer”, the report added.
Chairman Richard Rose said: “I am pleased to say that, in November, we moved from three separate head office and factory locations into one newly refurbished facility in Rotherham. This single location can now support up to 60 shops and also contains a new factory shop, which is performing well above expectations.”
Crawshaws Butchers has 22 retail outlets, as well as a manufacturing and distribution centre, across Yorkshire, Humberside, Nottinghamshire and Lincolnshire.
The company said: “In line with our growth strategy, we have now successfully launched 10 new shops in Retford, Castleford, Chesterfield, Mansfield, Huddersfield, Doncaster, Bramley, Derby, Sheffield and, more recently, a factory shop at our head office site in Rotherham.”
Crawshaws has a plan to open 200 shops, and Rose added: “The post-year-end acquisition of Gabbotts Farm has provided 11 additional profitable shops and a distribution centre in the north west of England. We have also recently signed leases on new shops in Leeds and Bolton, which are currently being fitted out. In addition, there are a number of other locations in the process of being signed up.”
The Bakers’ and Butchers’ Autumn Fair 2014 saw butchers and exhibitors from across the country gather for a day of networking and competition.
Held in Newark, Nottinghamshire, the fair hosted the National Pie Competition and the Champion of Champions sausage competition. Craig Finch from Craig Finch Butchers was crowned sausage champion for the second consecutive year. Meanwhile, Pork Pie of the Year went to Simon Haigh, Bolster Moor Farm Shop; Savoury Pie of the Year to Simon Haigh, Bolster Moor Farm Shop; Steak and Kidney Pie of the Year was awarded to Trevor Fairburn, Trevor Fairburn Butchers; and finally Pasty of the Year went to Robert Bowring, R Bowring Farmers & Butchers.
Television presenter Keith Chegwin presented the winners with their trophies while providing some light entertainment for visitors. Chegwin told Meat Trades Journal the competitions were a great way to celebrate the industry. Talking about his local butcher, Chegwin said: “I am not a real fan of the supermarket cuts, which is awful to say, they might advertise reasonable steak or what have you, but it’s just reasonable – it’s not very good. But if you find a good butcher, they can give you good advice.”
Throughout the day the centre stage, sponsored by the Dalesman Group, who also presented a demonstration on its new range of sauces, played host to a range of talks about how to make the most out of your butchery business, including: Sam Flynn, The Social Media Success Maker; Matthew Southam, Eblex & Stefan Porter, Market Porter, on the benefits of trading online; Stephen Hallam, Dickinson & Morris on What is an authentic Melton Mowbray pork pie?; and Steve Derrick from Lucas Ingredients on how to get profit from pork pies using Lucas’ ingredients.
Ed Bedington, editor of MTJ, which co-organised the event with sister title British Baker, hailed the day a success and looked forward to next year: “The Butchers’ and Bakers’ Fair is always a popular attraction and this autumn’s event proved no different. There was a great mix of speakers, exhibitors and competitions, which drew butchers from far and wide.
“We were delighted with the attendance and the interaction across the trade and I think a great day was had by all. We now look forward to organising next year’s event, which we will aim to make bigger and better yet, building on the success of the Newark show.”