These things keep popping up in work related research. So if you have family or relatives with an entrepreneurial streak or want to switch to another business line with better prospects, might be worth a consideration. High streets butchers and grocers are fighting to compete with supermarkets so this might an opportunity.
This can be a small setup like a traditional butcher shop or even bigger in a semi-industrial location - street retailers or online or both. The term "grocers" when no groceries are involved is gaining popularity as it attractive to retail consumers and carries the message its food for the table.
So what the magic ?
Demand is rising from the younger generation and the nouveau riche for pescatarian diet for health and other reasons. So we talking about Ora King Salmon and Caviar to traditional basic family offering such as Cod, Halibut. Haddock, Seabass, crabs, prawns, lobsters etc. Fresh as well as cured. Cold cuts are now making way for seafood platters as finger food.
Consumers are also prepared to a price premium for it when it done once in a while.
This is important - The key is that all preps are already done and ready for the pan or for consumption. No dirty work for the consumer or that consumers don't know how to scale, gut or devein, deshell etc. No different to a butcher's steak which is always ready for the pan.
This can be a small setup like a traditional butcher shop or even bigger in a semi-industrial location - street retailers or online or both. The term "grocers" when no groceries are involved is gaining popularity as it attractive to retail consumers and carries the message its food for the table.
So what the magic ?
Demand is rising from the younger generation and the nouveau riche for pescatarian diet for health and other reasons. So we talking about Ora King Salmon and Caviar to traditional basic family offering such as Cod, Halibut. Haddock, Seabass, crabs, prawns, lobsters etc. Fresh as well as cured. Cold cuts are now making way for seafood platters as finger food.
Consumers are also prepared to a price premium for it when it done once in a while.
This is important - The key is that all preps are already done and ready for the pan or for consumption. No dirty work for the consumer or that consumers don't know how to scale, gut or devein, deshell etc. No different to a butcher's steak which is always ready for the pan.
