Christmas is a time of feast: everyone gets fed at celebrations with family and friends. Before that, most specialists stocked the specialties in stores. Jobs in butcher shops run like clockwork, as a Blick survey shows.
The staff in the stores have their hands full and have almost no time to pick up the phone. “We are selling more in the Christmas business than in recent years,” says Robert Reif, 53, owner of the Reif butcher in Zurich. “People just want to cook for each other.”
Customers value regionality
The classic fondue chinoise is especially in demand, but also beef patties and turkey. The latter became a hit at the Seefeld Metzgerei in Zurich, thanks to the many Americans in the area.
The butcher shop Gygax in Lützelflüh BE in Emmental is also very busy. “Christmas season is always good, and this year it’s a little bit better,” says Adrian Gygax, 49, Vice President of the Bern Canton Meat Association.
Everything sold over the counter at Gygax is cut and machined on site. Regionalism and sustainable products are very popular with customers. Many tend to buy in smaller quantities, but place more value on quality. What particularly pleased the butcher’s head: “Many young families shop here.”
Hassle-free deliveries
Butchers in Basel or Lucerne have such an intense Christmas atmosphere that staff don’t have time to provide information. Too busy.
Manager Carmelo Russo, 59, also steals the cash register at Carmelo’s meat shop in Zurich, and says the business is “clearly better than in recent years.” Roast beef and Gitzi are very popular.