Spanish butchers forced to go online or for click&collect
Spanish butchers have managed to keep their clients close by adopting several novelties in taking orders such as online sales and click&collect orders, says a press release from CarniMad, the professional association of butchers from Madrid. A survey among butcher shops in Spain revealed an increase of 50% in home-delivery and 85% in orders to pick up in-store.
"Butcher shops have adapted to the new reality in a very short time, and many, more than 50%, are ordering at home, and almost 85% are preparing orders to pick up directly at the establishment. (click & collect) and thus avoid the client staying longer than necessary in the premises. In 30% of cases, orders are made through the Internet, followed by a phone call or WhatsApp," according to CarniMad.
Following the State of Alarm decree in Spain, traditional meat shops have seen their sales decline because a large number, specifically almost 50%, have restaurants, bars or dining rooms closed as clients at the moment. Others also report declining sales due to their location, in the case of establishments in tourist areas or areas of second residences. Therefore, more than 40% acknowledge that their turnover has been affected, for one reason or another and in half of these, the reduction percentage is greater than 25%.
And is not only the closure of the foodservice sector that generates losses at this time. Consumption habits have changed fast and many Spaniards are trying to preserve their budget by consuming cheaper meats such as poultry. "The meat most demanded by consumers these days is chicken, according to all professionals. The client demands these meats in almost 50% of the visits to the establishments, the remaining 50% being divided between beef and white pork if we talk about fresh meat.
Also, elaborate artisanal products are being consumed. And in relation to charcuterie, 40% of purchases are distributed between foods such as cheese and cooked ham.
On the contrary, lamb meat, Iberian meat and premium beef cuts are hardly sold these days, as they are considered by the establishments themselves as meats that are more destined for the Horeca sector," says CarniMad. Last week, the Spanish Association of Poultry Producers (Propollo) informed that chicken meat sales have increased by 25% since the COVID-19 crisis.
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