First of all, let us thank you for taking our 10 minute survey!
We at National Craft Butchers are on a mission to collect the right data about Independent Butchers; we want to tell your customers and the UK about the vital services you provide to your communities and we need your help to do that.

The time to highlight the importance of meat in a balanced diet and that you as Craft Butchers are the key to a healthy high street is now, and this survey will help us achieve that.  

We will use this information to help Butchers stay competitive in times to come, promote the industry and also use it inform the help and representation we provide our members and the industry as a whole.  

Filling in any part of this survey is a great help but we hope that most of you will complete all of it; the responses are anonymous unless you choose to provide your information and even then individual responses will not be shared outside of National Craft Butchers.
 

Completed Surveys will be entered into the NCB Prize draw. You can choose to view our T&C’s on our website

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* 1. Please let us know which area your shop is based in?

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* 2. What type of shopping district is your shop in?

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* 3. How would you describe the type of location your shop is in?

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* 4. Do you have more than one branch?

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* 5. Which days of the week are you open
Click all that apply

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* 6. Are you a member of a trade association or membership organisation?
Click all that apply.

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* 7. Have you previously heard of National Craft Butchers?
(Previously National Federation of Meat and Food Traders)

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* 8. What support would you most appreciate from a trade association?
Please rank in order of importance. 

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* 9. Do you have social media for your business? 
Click all that apply

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* 10. Do you have a website?

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* 11. If yes do you take payment for orders through the website? (Ecommerce)

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* 12. Do you offer delivery?
Click all that apply

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* 13. What delivery courier or method do you use?

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* 14. How many staff do you employ in total? 
(Including Delivery drivers, counter staff, butchers, etc)

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* 15. How many Butchers do you employ?

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* 16. Do you have written contracts in place for all employees?

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* 17. Do you currently have any apprentices working for you?

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* 18. Have you had apprentice butchers in the past?

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* 19. Would you welcome an apprentice butcher?

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* 20. Do you think apprentice training costs are expensive?

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* 21. What training providers have you used?

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* 22. How do you recruit staff?
Click all that apply

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* 23. What hourly wage do you offer your staff?

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* 24. Do you have a succession plan in place?

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* 25. Do you offer the following products to customers? Click all that apply.

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* 26. Do you buy live?

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* 27. Does your supply chain rely on a small local abattoir?

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* 28. What percentage of your meat do you buy from wholesalers?

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* 29. Do you prioritise, Grass Fed, Organic or Free Range meat?

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* 30. Do you prioritise local produce?

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* 31. Do your customers value provenance or traceability?

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* 32. What is the average age of your customer base?

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* 33. Are the majority of your customers male or female?

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* 34. Have you seen a change in your type of customer in the last year, if so what change?

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* 35. Apart from Christmas what would you say is your second biggest peak in sales?

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* 36. Have you entered any of these product competitions in the last 3 years?
Click all that apply

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* 37. Would you enter product competitions in the future?

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* 38. What age do you dry age to?

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* 39. Do you have a dry aging cabinet?

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* 40. What was your last FHRS (Score on the door)

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* 41. Do you support mandatory display of Scores on the Doors?

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* 42. Have you heard of Primary Authority  or Assured Advice

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* 43. Would legally backed food hygiene advice be useful to your business?

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* 44. From March-June 2020 what increase in sales did you experience?

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* 45. What was the overall increase in sales in the year 2020. Jan-Dec

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* 46. What increase in sales have you experienced so far in 2021? Jan – June

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* 47. What is your annual turnover?

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* 48. What is your average transaction value (ATV)?

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* 49. How many customers do you serve a week? Average weekly transactions.

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* 50. What is your staff cost to sales %

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* 51. What margins do you work to?

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* 52. How many cuts of meat do you offer as a daily standard?

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* 53. How many cuts of meat are you able to offer on request?

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* 54. What do you think poses the biggest threat to Butchers in the next 5 years?

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* 55. To enter our prize draw please enter your contact information.

0 of 55 answered
 

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