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Retailers seeking to get a better handle on beef merchandising and education will want to jump aboard the Beef Checkoff Program’s newly updated and re-released Beef Training Camp online tool.
Designed specifically to assist retailers who often hire from a shallow labor pool rife with applicants lacking formal meat knowledge, the training tool will help educate meat department staff on ways to provide customers with helpful information and service.
Originally released in 2004, the updated version includes 14 modules, including two new ones on customer service and Hispanic marketing. Other modules include information on new cuts, including the Ranch Steak, and consumer trends based on the most up-to-date data available. The beef training modules can be customized for various training scenarios, including new employee introductions, refresher courses on specific topics, periodic customer service training and preparation for the various selling seasons, such as Summer Grilling or seasonal celebrations.
Beef Training Camp also provides answers to many questions meat case employees and customers may have, including:
Which cuts can I offer customers that are lean, yet still tender?
--What is the best way to prepare a particular cut?
--What kind of marinades would be ideal for a specific cut?
--How much beef should I buy to serve a family of four?
--How long can I store ground beef in the freezer?
The training tool also includes fact sheets, slide presentations, and videos that educate employees on different beef cuts, cooking methods, popular dishes, merchandising ideas, and safety information.
For more information, visit: www.beefretail.org/BeefTrainingCamp.aspx