Progress report

Introductions and chatter

Progress report

Postby Salzburg » Wed Feb 08, 2017 12:52 pm

Hello everyone in sausage land...
Back after a long absence...

As reported here: viewtopic.php?f=6&t=10895
our store closed and we are now four years into the new large-scale supermarket. The grocery business is extremely competitive in this part of the world and opening a new shop is always a challenge. Things are now settling down, and we are benefiting from a nearby competitor closing for renovations.

Apart from the usual supply of industrial sausage (most contain wheat crumb or powdered milk) we continue to make some old-school recipes. Our big sellers are: Italian, mild and hot, Toulouse, Chipolata persilée, and a coarse sausage wrapped in pork caul fat. The only ingredients are meat, salt, spice.

This helps build loyalty, even in a franchise setting where most things are the same from store to store. Visit
Registered Member
Posts: 19
Joined: Sat May 07, 2011 1:51 am
Location: St-Sauveur, Quebec, Canada

Re: Progress report

Postby DanMcG » Wed Feb 08, 2017 3:33 pm

Welcome back Salzburg
User avatar
Registered Member
Posts: 1378
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Re: Progress report

Postby wheels » Wed Feb 08, 2017 4:23 pm

Welcome back. :D :D

User avatar
Global Moderator
Posts: 12562
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Return to Chatter

Who is online

Users browsing this forum: No registered users and 3 guests