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Business View Australia - May - June 2016 111
et Butchers
the company that owned it. Over the
years it has earned itself a reputation
for stocking the best products.
Greg has four sons, one of whom is in
the trade. Our son Kyle is now running
a second shop. Greg describes how
he began his business, “It started 20
years ago. My aim was to give people
good quality meat. Growth in the
business began in the second year
after we took over. It went very well
and then it plateaued out.
“The increase in sales took place
because the big company which
owned the shop sold out to our small
family business and as we were
involved in the community, it made a
difference in helping the sales grow.
A lot of the growth in the business is
through word of mouth. I’ve actually
been in this shop for 44 years and I
was working for the two companies
that ran the shop before my wife and
I bought it.”
In the period immediately following
purchase of the shop Greg diversified
therangeofofferingsandconcentrated
on gourmet sausages and shop made
small goods. This proved to be a
success and the business flourished.
He purchased new equipment which
enabled him to improve the quality of
the products and was rewarded with
the appreciation of his customers and
increased sales
.
Use of the most modern
equipment and methods
Over the years the laws in Victoria
changed and it progressively became
harder for new entrants to conform
with what the health department
requirements. This gave Greg an
advantage as he had an established
business which used the most
EVERAGE