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KANSAS CITY

YO U R F I N E M E AT S H O P


Near the turn of the last century, stand-alone meat markets were common, and many remained viable through the 1950s and beyond.

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Not only was there a great sense of relationship but there was pride in the store to costumer relationship. There was a quality that was maintained and expected.


In the United States, butcher shops are becoming less common because of the increasing popularity of supermarkets. Supermarkets employ butchers for secondary butchery, but in the United States, even that role is diminished with the advent of "case-ready" meat, where the product is packaged for retail sale at the packinghouse or specialized central processing plants.


Obvious deterioration of traditional meat markets has been inevitable. What are four key practices that can help them become more desirable‌


Cater to customer: a customer that feels catered is not only honest business but that customer may potentially be the shops most powerful sales tool.


Create an experience: From the interior, the service, to the packaging, the store will be both a seamless extension of the brand as well as a place for individuals to congregate, experience, and shop.


Make shopping smaller: Large stores can be frustrating and impersonal. A small local store allows for a specific tailored experience, focusing its goals on serving one specific need.


Consider employees your biggest asset: Employees are the face of the brand. Their knowledge and the way it’s delivered shape the consumers experience. When an employee is educated on their service and is personally able to attribute to its accounts, the shoppers given a more authentic and educated retail service.


What is the result to these four questions?

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An establishment that provides a place for local patrons to build a lasting relationship based on consistency and overall experience with their meat service.


VISION: Provide quality of taste while generating a lasting service that harvests relationship.


BRAND ESSENCE: Your handcrafted meat shop.


MISSION STATEMENT: To attract patrons by visually embodying the personal and meaningful experience of meat service while generating a system that sparks desire for an individual experience.


BRAND ATTRIBUTES: Local Credible Personal Sophisticated

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KEY COMPETITORS: Local Pig, McGonigles, Jack Stack, Bichekmeyer, Gates, Oklahoma Joe’s, Omaha Stakes

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COMPETITIVE ADVANTAGE: Independently Established Relationally Oriented Optimal Service Fresh


KEY BELIEFS: Local Carried Out System High Quality Service Complete Experience Independently Established


TARGET AUDIENCE: Desired to reach a younger creatively-sophisticated audience. Those who are interested in local food served with quality. It attracts through a strong relational-based community that takes pride in their meat. They enjoy the preparation as much as he consumption. The heart of this shop is to join with its community over the celebration and common love for fine meats.


PERSONAS

Personas:


RANDY LOCAL CHEF ALWASY LOOKING FOR HIGHEST QUALITY MEAT. LIKES TO BUILD RELATIONSHIPS WITH HIS PATRONS INVOLVED WITH COMMUNITY SUPPORTS OTHER SMALL LOCALLY OWNED BUSINESS’


ALEXANDER CURRENTLY LOOKING FOR A NEW ESTABLISHMENT TO WORK WHERE HE CAN MERGE BOTH HIS LOVE FOR FINE MEATS AND HELPING TO INSTRUCT OTHERS ABOUT WHAT MEANT IS RIGHT FOR THEM. HE WANTS TO PROMOT FRESH QUALITY THAT IS HONEST AND RESPECTED. HE ENJOYS YOUNG ADULTS AND CREATIVELY INSPIRED CONVERSATIONS HE ALSO LIKES TO SUPPORT SHOPS WHOS IDENTITY HOLD TRUE TO THEIR BRAND, SUCH AS...


OBJECTIVE: The objective of this design system is to provide the highest quality meat as well as a personal experience met by service and commitment.


Raghorn Strategy Presentation