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Business View Australia - May - June 2016 115
has been a butcher he has seen
the evolving tastes of the customer.
What has remained constant is his
constant desire to give them the
best at competitive prices. Greg is
confident that customers will always
want quality and the success of his
business shows how true that is.
“The demands of customers have
changed a lot since I began. It is a
lot harder now. People now know
exactly what they want, they are
very fussy about what they eat now.
That’s why we deal in good quality
meat. We don’t even attempt to try
and compete with the supermarkets.
We have two big meat suppliers
down here that sell meat for next
to nothing. But we are still here and
we have people coming in because
they know they are going to get good
quality all the time including service
and a smile.”
No plans to retire soon
“I’ll probably never retire,” says Greg,
“I have a goal of coming to work two
or three times a week and letting my
son take over and that is probably
within the next five or six years. And I
would like to step back and just do it
that way. I have customers that used
to come in as little children. So it is
a great reward to see those sort of
customers come back and I enjoy it. I
enjoy the people and I can stand there
and talk to them. I try to make people
happy and makes sure that they walk
out of my shop smiling. If I can stay at
it, I will, because that’s the way I am.”
there is a company in the city called
Pacific Meats – these are all meat
suppliers.
“The chicken supplier that I have
been dealing with for ten to fifteen
years is called KRC Chickens. There
is another dry store company that I
do 90% of my business with called
Complete Butchers Supply. When I
buy my machinery I go to a company
called Viking, it used to be called
Butcher’s Machinery.”
Changing demands of
customers
Over the half century that Greg
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