Consulting
Services

retail butcher shops

Single and Multiple shops

Margin projections, capital needs, location selection, management. Pricing, point of sale, sales and customer tracking. Merchandising meat for profit, cutter management. Shop layout and design. Brand building and marketing. Building your shop to meet your customer’s expectations. Building your brand to meet your customer’s desires.

From Ranch to Retail

Capturing the advantages and avoiding the pitfalls of vertical integration. Understanding and managing the different and distinct business of beef production, harvesting, fabrication, distribution, and retail.

Industry insights

Trends in sustainable local and regional meat systems. Corporate, municipality, and public perception of small food systems. Speaking engagements and round table discussions.

USDA Inspected facility

Design and/or Review

New or remodel design for employee safety, food safety, efficiency, and growth. Processing efficiency engineering. Harvesting, aging, fabrication, packaging, labeling, shipping.

Food Safety

Introduction and comprehension of the USDA’s HACCP. Design & writing Food Safety, HACCP and SOP plans. Collaboration with federal, state, and local inspectors.

Next Steps ->

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