Cheese: Market opportunity for the butcher shop

CMA/DFV seminar imparts specialist knowledge for cheese sales in Hanover

Every German citizen eats over 20 kilograms of cheese per year. Many consumers attach great importance to advice, quality and freshness when buying cheese. This is a market opportunity for the butcher's trade that needs to be exploited. In order to actually win new customers and generate more sales, knowledgeable sales staff, an appealing presentation of goods and professional handling of the cheese product are required. The CMA Centrale Marketing-Gesellschaft der Deutschen Agrarwirtschaft mbH and the DFV Deutsche Fleischer-Verband impart the necessary know-how in the one-day seminar "More success with cheese in the butcher's shop - basic training". The offer is aimed at specialist salespeople and employees in the butcher's shop with little knowledge of the cheese product group.

The trainer Verena Veith has been an experienced retail consultant for many years and knows the situation in the butcher shops: “There is almost always little space available in the counter for cheese. It is all the more important to know how to optimally offer cheese under these circumstances, how to store it properly and how to use the right cutting techniques to produce as little loss as possible.” That is why the seminar starts with a little cheese knowledge, in which Verena Veith explains cheese production, cheese groups and types , fat content levels, the principles of product presentation and the importance of cheese in butchers' shops. The participants receive important information on cheese care and storage, which can then also be passed on as a recommendation in customer discussions.

Cheese has certain requirements in terms of hygiene and quality management. The trainer therefore develops the practical implementation of an HACCP concept, the system for risk analysis and self-control, with the participants. She also deals with the cheese and price labeling regulations in a practical way.
Through practical exercises, the participants achieve safe handling of cheese and learn how the newly acquired knowledge can be skillfully used in sales talks.

Seminar date: March 24, 2004
Seminar times: 10.00 a.m. – 17.00 p.m
Venue: Hanover
Seminar fee: 190 euros plus VAT
Trainer: Verena Veith

Your contact person at the CMA:

Maria Hahn Kranefeld
Sales training department
Phone: 0228.847320
Fax: +0228.8471320
e-Mail: This e-mail address is being protected from spambots To display JavaScript must be turned on!

Source: Bonn [cma]