Background

The Modern Butcher program was developed to assist the modern-day butcher with the day-to-day aspects of a butchery and to make the trade well organised and profitable for all participants.

The developer has been involved in the trade for more than 2 decades and operated a successful retail butchery during that time.

The quest for hands-on information and assistance in the meat industry is always the most important part of the development for optimised and financially feasible processes and products.

By creating a team effect where the total benefit is larger than the sum of the individual benefits, the whole industry would be enhanced, and each role-player would benefit beyond their own influence sphere.

The Program

The program is hosted on a cloud-based server and therefore, accessible to all role-players.

Suppliers

1. Suppliers can list their products on the program including price and all relevant detail.
2. Price changes are done online with immediate throughput to the affected retailers.
3. Wholesalers can supply video material to be displayed in the ‘Ideas’ section of the program. (No cost.)
4. Wholesalers can supply recipes to be added in the Recipe data base, for all retailers to access. (No cost.)
5. Wholesaler prices are available to retailers only and is linked to specific provinces where the wholesaler operates.
6. New products listed by wholesalers since the previous login by the retailer, are displayed in a list, to draw the attention of the retailer.
7. All contact details of wholesalers are listed for ease of use by retailers.
8. Wholesaler Special Offer details are listed and linked to a document for retrieval by retailers. (No cost.)

Retailers

1. All aspects of the trade are included, from setting up new recipes, block tests, to stock taking for the final analysis of the business.
2. Retailers have all the traditional means to assist with the optimization of their butchery and products.
3. Block tests are based on wholesaler supplied or own supplied products as well as generical information.
4. Products and recipes from wholesalers are available on the system.
5. The Ideas section contains videos to help with marketing and production ideas.
6. Pricing is streamlined with linked pricing from wholesalers and automated through the linking of prices to various aspects such as the block tests and recipes.
7. The program assists with the determination of pricing in the event of wholesale price changes.
8. Retail product price changes include the suggested new retail prices based upon historical price
   breakdowns, gross profit margins and include set prices for certain items.
9. The selection of products from wholesalers operating in the butcher’s province make selecting new suppliers a breeze.

Advantages of The Modern Butcher software

1. The program is hosted online, and therefore always available.
2. The wholesale price information is only available to retailers.
3. The information uploaded by each retailer stays private.
4. The program manages all aspects of the meat supply chain including wholesaler product information to individual retail pricing.
5. The supply chain information is readily available to source products through the program.
6. Wholesalers can adjust their prices and have the new pricing immediately available to the endusers in the retail section.
7. Retailers receive price adjustment notifications on all recipes and block tests utilising the affected products.
8. The notifications include the linked recipes or block tests and shows the various influences the new price would have on profitability. The prices could be adjusted instantly and therefore minimise the effect on the gross margin.
9. Block tests are fully automated, including sausage casings and spices.
10. Simple selection of ingredients or products by the retailer eliminates cluttered information overloads.
11. Block tests could be linked to specific wholesaler information or could be compiled generically with a basic price.
12. All recipe-based block tests can be adjusted against various aspects such as required profit margin or retail price.
13. When special offers are calculated, if stock levels require, the specific item’s prices could be altered and all other items kept at the normal level, to determine the influence of such special offer on the overall profit margin.
14. When wholesale prices change, the program would calculate recommended prices at the set profit margin.
15. In the event of wholesale price increases, price increases could be staggered as the there are always certain products which are already at the maximum market-tolerated price levels, while other prices could be adjusted. This aspect is automatically controlled and recommended new prices calculated against the previous price comparisons with a specific profit margin as target.
16. Dry ageing block tests are available including trimming aspects.
17. Biltong and Dried Sausage block tests include the calculation of the recipes and the curing period to determine real costs.
18. The Ideas section hosts videos where new products or ideas from wholesalers are displayed.
19. The Recipe data base includes recipes supplied by wholesalers and retailers could add their own recipes for later use.
20. The real test for the butcher is the determination of the profit by stocktaking process. All stocktaking activities are included, and calculations are done by the program.
21. Special Offers displayed online.
22. New Products listed for you are displayed for easy accessibility.
23. All participating Wholesalers with contact details are listed for easy quick reference.
24. Implementation and maintenance assistance available online and by WhatsApp.
25. Complete user manuals are supplied online.

Please contact The Modern Butcher at 061 932 3378/9 or send an email to info@bxm.co.za for a demonstration of the program via Teams / Zoom / personal meeting. Visit their website at www.bxm.co.za for further detail.