Editorial
Hard though it is to believe, this is the second pre-Christmas edition of The Butcher that we have
produced. What this means is that we have survived
another twelve months of serving the butchery and meat processing sectors.
To say that is has been an interesting twelve
months is to put it mildly. We have been praised and
simultaneously wrapped over the knuckles; however
as they say in the classics, you cannot please all of the
people all of the time, even though we try.
One thing we have certainly learnt since we launched
The Butcher is this can be a far more complex
industry than it appears to be on the surface. However,
thankfully, there are a number of experts who have
given willingly of their time and expertise in ensuring
that our editorial content stays on track, for which we express our thanks.
There’s lots of interesting reading in this, our last
edition of the year, from how to increase deli sales to
sizzling sausages. A lot of this information is available
on our website www.thebutcherweb.co.za, in the
Ingredients Library, as well as a multitude of other
useful information, so log on and enjoy.
In January we will be publishing the second Butcher
Buyer’s Guide which proved to be extremely popular the
first time around so watch out for it.
As we sign off this last edition for 2010 we would like
to thank all our readers as well as our advertisers and
editorial contributors who have all added to the ongoing
success of our magazine. We wish you one and all a
wonderful, peaceful festive season and a prosperous
2011.
Until next time! |
