Butchers
A kilo and a half of beef, in thin steaks.
And the weight adjusts on weighing.
Your customer chooses the piece, the approximate weight and how they want it cut. You weigh for real, the charge adjusts to the gram and they know before paying. No arguing at the counter and no commission per order.
The customer orders an approximate weight and the charge adjusts on weighing, within the margin you set.
Thin, thick, diced or minced. It comes decided in the order, not mid-task.
Don Barrio doesn't take a percentage of your sales. If the customer pays online, the payment provider's fee applies separately.
Let's be straight
Cutting is your trade.
What never adds up is the weight.
Nobody sells exactly a kilo and a half. The piece gives what it gives, and that's where the dance begins: charging too much, charging too little, or going back to the cold room. And on top of that each customer wants their own cut, said out loud while you have the knife in your hand.
“They ask for a kilo and a half and the piece gives me sixteen hundred. What do I charge now?”
The order carries an approximate weight and an estimated price. You weigh and the charge adjusts to the gram, within the margin you set.
“Everyone wants their own cut, and tells me with the knife in my hand.”
The cut arrives written with the order: thin steaks, thick, diced, the whole piece or minced on the spot.
“I order the Christmas lamb by eye, and I end up eating what's left.”
You open the lamb only on the days you decide and receive orders in advance. You order from the abattoir against real orders.
This is what your customer sees
Your pieces, your cuts and your collection slots, in your own shop.
By the kilo or by the unit, however you sell. Each piece with its price and its cuts, and what you don't have in the cold room can't be ordered. Try it: it's a butcher's example shop.
- Open your link
- Weigh and choose the cut
- Book their slot
- Pay the estimate
Choose your pieces. The weight and the cut are fine-tuned in the next step.
The scales
There's no such thing as the exact weight. There is such a thing as the fair charge.
This is what gets negotiated at the counter today with the piece in your hand. Written by the customer, it becomes two things: your preparation sheet and a charge adjusted to the real gram.
One morning, two ways
On Saturday morning no more than nine fit in the shop.
You cut at the speed it can be cut: nobody changes that. What does change is how many people wait standing and how many orders arrive already weighed and decided.
- Every order is three questions before you can cut.
- A weight that doesn't add up gets settled by giving away grams.
- Orders, on a paper that gets wet or lost.
- And whoever is in a hurry leaves without buying.
- Each cut written down: you cut without looking up to ask.
- Weight to the gram: it adjusts on weighing and nobody gives away grams.
- The abattoir order: it comes out already totalled from what's sold.
- And whoever is in a hurry no longer leaves: they come at their time and take their bag.
The usual
“The usual” stops living only in your head.
A kilo and a half of beef in thin steaks, on Fridays, for Rosario. That, written down, is what sets you apart from any supermarket in the neighbourhood.
Hello Rosario,
As every year, we're opening Christmas orders early so we can bring in only what will really be served.
Milk-fed lamb, suckling pig and capon, in the weight you need and cut how you want. Collect on the 24th in the morning, in the slot you choose.
Kind regards,
Benito and family
“I used to give away grams to avoid arguments. Now the weight adjusts by itself and nobody has ever said anything.”
Butcher questions
What butchers ask us.
Missing something? Write to us at hola@donbarrio.com and a person will answer you.
Next Saturday
Let the cut arrive written down. And the weight, to the gram.
Free to start, ready in an afternoon, and a person on the team on the phone if you get stuck. No Don Barrio commission per order.