Rebrand and frequency boost for dedicated butchers magazine

Rebrand and frequency boost for dedicated butchers magazine

The Retail Butchers’ Yearbook has been re-branded as The Butcher and its frequency has been increased from an annual publication to a twice-a-year magazine.

The brand new 2018 autumn/winter edition has now gone to press and the e-magazine version has already gone live.

The Butcher magazine will reach readers in time for autumn/winter and spring/summer.

The publisher of Meat Management magazine has boosted the sister publication’s frequency due to the ongoing importance and interest in independent retailing.

With publishing now planned for every March and October, the magazine will hit the key selling periods for butchers every year, helping them to plan for the spring/summer and autumn/winter months.

Editor of The Butcher and Meat Management, Emily Ansell Elfer, said: “We are delighted to unveil our new format and would like to say a big thank you to all our supporters for making it possible.

“The first revamped edition is packed full of useful information for retail and catering butchers. From advice on how to make the most of UK Sausage Week, to shop fitting ideas, online marketing techniques and recipes, there is something to catch every readers’ eye. We also share the opinions of experts such as The Institute of Meat CEO Keith Fisher, National Craft Butchers CEO Roger Kelsey and Q Guild of Butchers manager, Claire Holland.

“With red meat continuing to receive misinformed national publicity, it is more important than ever for retail butchers to tell their customers about the provenance and quality of their products. Butchers need to be getting involved in campaigns such as UK Sausage Week (29th October to 4th November 2018), polishing their marketing skills and making a visit to their shops an easy and enjoyable experience for the public. The refreshed The Butcher publication should be useful for helping them to achieve just that.”

To read the latest edition of The Butcher and for more information on the publication, visit www.thebutchermagazine.com.

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