Progress report
Posted: Wed Feb 08, 2017 12:52 pmHello 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 www.iga.net
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 www.iga.net
