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My old shop mentor told me to stop trimming so close, and 6 months later I finally get it
I was venting to Ray, who ran the meat counter at Klein's Market in Dayton for 30 years, about how much fat I was losing on my margins. He said, "You're trimming for the scale, not for the customer." I shrugged it off at the time, but after watching three regulars ask for the marbled ends of my chuck and pass up the lean stuff, it sunk in. Anyone else had an old timer drop a line on them that only made sense months later?
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kim.jake1mo ago
Man, I gotta disagree here. Ray gave you solid advice, but I don't think it's some universal truth that clicks for everyone. Sometimes trimming close IS the right call depending on your customers and what they're buying.
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lindag331mo ago
Oh man, this reminds me of my uncle's pizza shop back in the day. He ran two spots, one downtown near the offices and one by the college. Downtown folks wanted big thick slices piled with toppings, no complaints about price. The college kids wanted thin, cheap, fast. Same owner, same recipes, totally different way of cutting and pricing for each crowd. He tried doing it one way at both places for a year and almost lost the college shop. So yeah, depends on who's walking through your door. What kind of crowd are you mostly dealing with?
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