Butchery, Brasserie, and Deli

 
Combining food retail and foodservice under a unified brand can widen customerappeal and through-the-day activity. Butcher & Grill , which opened in affluentLondon inner suburb Battersea in July 2006, puts its focus on quality meat. Locatedin a former branch of the Cafe Rouge chain of French cafe-bars, it has a fullyequipped butchery shop fronted by a refrigerated display of raw meat and all thetraditional features. An adjacent retail area sells an unexpectedly popular mixtureof convenience items like fresh fruit and vegetables, baked goods, confectioneryand wine.
 
Walking through the shop area brings you to a relaxed 80 seat brasseriewith bar plus a 30 seat terrace overlooking a riverside wharf. The menu is meatfocused– with all cuts derived from the butchery and mainly grilled, plus seasonalstews and roasts at weekends.
 
Prices start from GBP8.50 for fresh burgers andGBP14.50 for steaks. Diners can pick meat direct from the butchery counter if preferred.Spend per head averages GBP25 lunch/GBP35 evening meal and the businessplan targets average total sales of GBP40,000/week, split approximately 70-75% restaurant/bar and 25-30% butcher/retail. Staff totals 42, comprising 7 in thebutcher/deli sections, 7 in the kitchen and the rest across the two shift restaurantservice, including part-timers.
 
www.thebutcherandgrill.com
 

 
| 24 April 2007 |