Industries · Food producers and retailers
Websites for fishmongers
Customers are intimidated by fish. Being the shop that explains it wins them.
Most people buy less fish than they would like to because they do not know what to ask for, how to cook it, or whether they will ruin something expensive. That hesitation, not price, is what limits a fishmonger's trade.
A shop that removes it — by saying what is good today, what to do with it and how long it takes — converts nervous customers into regular ones.
What your customers want answered
- What is good today, and what is in season
- Will you prepare it for me — filleted, scaled, boned
- How do I cook this, and how long for
- Can I order something specific in advance
- Do you deliver or do boxes
Say what landed and whenFreshness is the whole proposition and it is invisible online. Posting what has come in, from which boat or port, and what you would recommend this week, is content that is genuinely useful, impossible for a supermarket to copy and reason enough to make the trip.
Assuming customers know the names
Many shoppers cannot tell pollock from coley or know what to substitute for cod. Describing the fish in terms of flavour, firmness and what it suits removes the barrier that keeps people out of the shop.
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