Case study – Zago butcher shop
We have always believed in training, which we carry out thanks to the support of skilled users-testers and Corporate Chefs, with whom we structure synergistic, targeted and personalised activities.
In this way, we can share our “best practices” and contribute to renovating traditional workflows. To understand how technology and experimentation can produce beneficial effects, our Chef2Chef training is structured in two key parts
1) Active listening. In this first step, the Corporate Chef identifies the needs and requirements of the specific activity and of the professional they are working with
2) Practice. Thanks to the profound knowledge of techniques and tools, cooking tests and customised processing cycles are carried out in the professional’s workshop to rethink and improve the operational flows of the activity. It’s here that our Chef gets down to the details and offers all their expertise, sharing the secrets of the trade.
During the recent training activity, carried out in collaboration with the local dealer, our team, led by Chef Amato Pantaleone, went to Zago butchers in Rovigo for an immersive session on meat processing methods.
The Zago brothers have been working with dedication in the butchery sector since 1994, always embracing a philosophy that loves tradition and quality. For them, technology is the engine of constant improvement, which is essential for excellent raw material. With the help of Infinity Evolution all in one, Paolo, Luca and Lucio aka the “Zagos” were able to learn new techniques, which are useful for maximising the performance of their products and standardising processes and quality.
The current global situation and the changing habits of food consumption of an increasingly demanding and prepared clientele places an unavoidable question before the professional: how to readjust one’s food production activity, workflows and counter supply to the emerging needs of the community.
Afinox’s task was to understand how to reorganise the daily life of this local butcher’s shop in order to make it more efficient and resistant to the socio-economic changes taking place.
The tools identified to implement the traditional butchery workflow were
- Introducing Cook&Chill to diversify the offer (introducing precooked products with higher profit margins)
- Broadening the range of action (from retailer to distributor)
- Reorganising and optimising workflows (better management of all business resources and consequent decrease in management costs)
Traditional quality with an edge
Today the traditional figure of the butcher is giving way to that of a “trusted expert” in the field of gastronomy, someone who is not only able to provide quality, healthy, certified products, but also to advise the consumer in the best way to prepare and consume the product.
Pressed by the frenetic pace of society, the customer invests less and less time in preparing their meals but, at the same time, they are increasingly attentive to the quality of what they consume. There is a preference for local, certified craftsmanship. For this reason, consumers increasingly rely on the experience and skill of a professional butcher.
How do you satisfy customer needs?
Expanding the counter. Increasing the offer of processed and cooked products in your butcher’s counter, while always maintaining high quality standards, guarantees greater customer satisfaction. By using the Evolution all in one technology in an innovative way, many positive effects are obtained:
- The shelf life of food is increased, reducing waste
- The raw material can be fully exploited through the use of less noble cuts and ones that are otherwise little used in consumer kitchens.
To do this, it is necessary to carefully manage all the processes carried out with the raw material: from maintaining the cold chain with refrigerated mincers to reducing bacterial proliferation with blast chillers; from using vacuum sealing to extend the storage times up to its cooking, all while always guaranteeing the highest quality.
The future is around the corner
As we have always known, butchery is a sector destined to radically evolve: from a traditional place of purchase of raw materials, it is now becoming a real delicatessen that offers a selection of gourmet delicacies to its customers. And why not? It can even offer itself as a space where you not only buy, but also taste unique products directly on the spot.
Thanks to optimising workflows and a single tool capable of performing complete product processing cycles through Cook&Chill technology, the volumes produced increase significantly while the pace of work and the personnel employed remain unchanged.
Today, automatic combined cycles allow the butcher to work at full load, even in their absence (for example, during the closing day or the night), avoiding a series of repetitive and boring intermediate actions. Thus, quality translates into the offer of a product that is always qualitatively standardised and easily repeatable.
All this offers the butcher new opportunities. The boundaries of their business extend to further targets: from the individual consumer to selected restaurants.
Discover the best tools to obtain excellent quality in the processing and preparation of your butchers shop on our site!
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Partita IVA/Cod. Fisc.: IT 00912610284
Cap. Soc. Euro 600.000 i.v. – R.E.A. PD 159248 – Reg. Impr. PD n. 00912610284