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First of all, let us thank you for taking this survey! It should take less than 10 minutes of your time.

National Craft Butchers are on a mission to collect the right data about Independent Butchers; we want to tell your customers and the UK about the vital services you provide to your communities and we need your help to do that.

The time to highlight the importance of meat in a balanced diet and that you as Craft Butchers are the key to a healthy high street is now, and this survey will help us achieve that.

We will use this information to help Butchers stay competitive in times to come, promote the industry and also use it inform the help and representation we provide our members and the industry as a whole.

Filling in any part of this survey is a great help but we hope that most of you will complete all of it; the responses are anonymous unless you choose to provide your information and even then individual responses will not be shared outside of National Craft Butchers.

Whilst this survey is named the Big British Butchers Survey those in all parts of the UK are welcome to complete it!

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* 1. Please let us know which area your shop is based in?

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* 2. How would you describe the type of location your shop is in?

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* 3. What type of shopping district is your shop in?

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* 4. Which days of the week is your business open?
Click all that apply, if you have more than one branch please use your main branch hours. 

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* 5. Do you have more than one retail branch?

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* 6. Have you opened or closed any branches in the past 2 years?

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* 7. Have you substantially changed your opening hours or days in the last 12 months?
By substantially we mean beyond the normal tweaks or peak time changes

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* 8. If you have changed your opening days or hours please tell us the main reason for that decision?

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* 9. Does your business have a website?

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* 10. If yes, do you take payment for orders through the website? (Ecommerce)

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* 11. Do you offer a loyalty scheme to your customers?

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* 12. Do you offer delivery?

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* 13. What delivery courier or method do you use?

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* 14. Do you have social media for your business? 
Click all that apply

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* 15. Please tell us how you market your business to your customers.
Click all that apply

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* 16. How many staff do you employ in total? 
(Including Delivery drivers, counter staff, butchers, etc)

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* 17. How many Butchers do you employ?

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* 18. Do you have written contracts in place for all employees?

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* 19. Do you currently have any apprentices working for you?

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* 20. Which of the following apprenticeships have you previously enrolled or currently enrol staff on?

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* 21. Which training providers have you used or currently use?
List all, if more than one.

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* 22. Would you welcome an apprentice butcher?

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* 23. Do you think apprentice training costs to butchery businesses are expensive?

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* 24. What average hourly wage do you offer your staff?

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* 25. Please tell us the age of the business owner?

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* 26. Please tell us approximately when you plan to retire?

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* 27. Do you have a succession plan in place?

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* 28. Please tell us about your property arrangements

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* 29. Do you offer the following products to customers? Click all that apply.

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* 30. Have you introduced new lines into your business in the past 12 months?

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* 31. What age do you dry age beef to?

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* 32. Do you buy live?

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* 33. Does your supply chain rely on a small local abattoir?

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* 34. Would this abattoirs closure substantially affect your business?

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* 35. What percentage of your business' meat is British?

0 100

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* 36. What percentage of your business' meat is 'boxed meat' from a wholesalers?

0 100

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* 37. What percentage of your business' meat is bought from local farmers

0 100

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* 38. Do you sell, Pasture Fed, Organic or Free Range meat?

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* 39. Do you belong to any accreditation schemes?
Please click all that apply

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* 40. Do you prioritise local produce?

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* 41. What is the average food mile of your local produce?

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* 42. Do your customers value local produce?

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* 43. Has your customers interest in local produce increased or decreased in the last 2 years?

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* 44. What steps if any have you taken to reduce the business carbon footprint in the last 2 years? Click all that apply

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* 45. What is the average age of your customer base?

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* 46. Are the majority of your customers male or female?

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* 47. Have you seen a change in your type of customer in the last 2 years, if so what change?

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* 48. Do you support your local community in any of the following ways?

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* 49. Apart from Christmas what would you say is your second biggest peak in sales?

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* 50. England & Wales - What was your last FHRS (Score on the door)

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* 51. Please tell us which area of the business EHO's have been most concerned or critical of in visits in the last 12 months.

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* 52. Are you aware of NCB's legally backed management systems for butchers? Including Food Safety, Health & Safety, and Trading Standards.

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* 53. Please tell us your annual turnover?

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* 54. Did 2024 turnover increase or decrease vs 2023

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* 55. Please provide us an idea of your businesses key KPI's

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* 56. Please tell us if your business is a member of a trade association or membership organisation?
Click all that apply.

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* 57. Have you previously heard of National Craft Butchers?
(Previously National Federation of Meat and Food Traders)

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* 58. What support would you most appreciate from a trade association?
Please rank in order of importance.

  1. Employment Advice?
  2. Food Hygiene Advice
  3. Marketing Material
  4. Promotion of Craft Butchers and Meat industry
  5. Representation and lobbying at Govt level

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* 59. What do you think poses the biggest threat to Butchers in the next 5 years?

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* 60. If you would like to enter our prizedraw and receive a copy of our report on this survey, please enter your details.

0 of 60 answered