Chief butcher: industry under pressure despite steady meat consumption
Published: Monday, Sep 23rd 2024, 03:50
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According to the top Swiss butcher, the pressure on butchers has increased despite constant meat consumption. Butcheries are being taken over as branches of major distributors or are merging, said Daniel Schnider, head of the Swiss Meat Association.
A lack of succession solutions in the event of retirement affects the meat industry just as much as other sectors of the economy. "Butchers rarely close because their business is not profitable," said Schnider in an interview with CH Media published on Monday.
"40 years ago, around 2,400 businesses were members of the Swiss Meat Association, today we are down to 900," said the association's head. The decline in the number of butchers has recently slowed down. Although the association is losing members, the number of employees has remained constant at 24,000 due to takeovers and mergers.
More pronounced peak seasons
However, the requirements have increased. A meat counter is no longer enough; party services are also needed, for example. "But you can't produce cervelats at five in the morning and grill them at parties until late in the evening."
There is a lack of staff, especially at peak times. The four peak seasons - Easter, the barbecue and game season and Christmas - are much more pronounced today than they used to be, said Schnider. In addition, butchers now make up to 60 percent of their sales on Fridays and Saturdays. Compared to the past, things are rather quiet during the week.
Demand for meat fell slightly last year. "However, the growing population means that we are not noticing anything," said Schnider. The total meat supply in 2023 amounted to 436,359 tons, 3.5% less than in 2022, according to the meat industry association Proviande in March. Sales of meat substitutes fell by 1.5% in 2023 after stagnating in the previous year, according to the Nielsen Institute at the beginning of the year.
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