Butcher shop-enjoy boutique industry vacuum items outside the supermarket

São Paulo-Avid in pursuit of the ideal cut for the barbecue this weekend, consumers ensure the growth of the market of butchers-boutique in Brazil. With an innovative proposal, the spaces now seek to enhance the products and promote an experience more attractive to customers.
Created in 2014, the butcher shop Feed topping in this scenario. After the initial aim of meeting restaurants and other houses that work with the flesh, the unit of the company, located in an upscale suburb of Sao Paulo, has turned into a space where visitors can perform the happy hour, participate in courses and workshops taught by renowned chefs-in addition to having access to high-quality seal cuts, among other items to spice up the barbecue.
"We have a Gourmet Space dedicated to show the quality of the products. During the night, we ministered courses focused on preparing the barbecue, where we show our cuts, "says the Manager of the Feed, Márcio Valenti.
With a monthly revenue around R $800,000, the shop aims to close 25% 2017 with high sales. For the post-crisis period, the Feed keeps plans to open new units within and perhaps even out of the country. In addition to the physical space, which demanded an investment of R $5,000,000, the company accounts for sales through services such as delivery and e-commerce already represent 17% of earnings.
Among the champions of house sales, three types of products: the rump; the chorizo steak and the flat iron. "All meat from the butcher''s pass for a criterion of traceability", says Valenti.
Another traditional brand in this market is the Balcony. Spread over three cities in the State of São Paulo, the houses act as a kind of beef Emporium, where customers can harmonize dishes and burgers with potatoes and craft beers, plus buy all kinds of accessories for the barbecue.
According to the founder of the Group Balcony (which still includes the network Terrace Grill and Gourmet distributor Intermezzo), Rex Lazzarini, the average ticket shop revolves around R $250-most customers buying two cuts of meats, coal and salt for barbecue.
The Executive goes on to explain that the economic crisis slowed the plans to open new operations of Gourmet Balcony: "we''re more selective to open stores. If the economy gets better, we will probably speed up the process of expanding through franchising, "he says.
Following this line, the butcher The Butcher saw an advance of 70% in revenues in 2016. Besides selling the cuts to customers, the company supplies meat to major hamburger stands of the country: "we are known for different products. In addition, we are working hard to social networks, like Instagram, "says the owner of The Butcher, Bruno Rabinovic.
Meatless meat
Trend in Europe, a new strand that topping is formed by butchers vegetarians. Opened in December 2016, the Bones promises to deliver a vegetarian menu with options like burgers, sausages, bacon and sausages that are as tasty as their firstborn. "We have prepared more than 15 cuts of meat vegetables. Following other countries, we elaborate the Fake Meats and seek to be pioneers in this area in Brazil ", says the founder of The Bones, Brunno Barbosa.
Although in its infancy, the Executive believes that the increase in searches for a healthy offering will boost sales of The Bones. With a monthly revenue of R $30000, the dishes can be served with craft beers, juices, among other options. "In addition to offering a vast menu to vegans and vegetarians, our mission is to use the Appetite Appeal to attract consumers of animal protein", he adds.