Industries · Food producers and retailers
Websites for butchers
Sell provenance and expertise, the two things a supermarket counter cannot.
A butcher's competition is a chilled aisle that is cheaper and open later. The things that beat it are provenance, cutting to order, and advice — none of which a supermarket offers and most butchers never put online.
There is also a substantial ordering business: Christmas, barbecue season, boxes, and restaurant supply. Those are planned purchases that a website can take.
What your customers want answered
- Where does your meat come from
- Can I order something specific, and how far ahead
- What do you have that a supermarket does not
- Do you do boxes, and can you deliver
- Do you supply restaurants and pubs
Name the farmsNaming the farms and the breeds, and saying how long beef is hung, is provenance a supermarket cannot match and a claim a customer can check. It is also exactly what people searching for local, traceable meat are looking for.
No Christmas ordering page
The single biggest trading period of the year, when customers actively search, plan ahead and will pay a premium. A page that opens for orders in October is worth more than everything else on a butcher's website combined.
Other sectors we build for
Tell me about your business.
One message is enough to start. I’ll read it and reply myself, usually with a couple of questions and a clear price.
Liam Tapp, Website Builds