The Cutting Edge Club is designed to help inspire butchers and retailers to create value-added products which will maximise profits and at the same time offers customers convenient, simple meal solutions.
Cutting Edge: Autumn Edition
Join Pure South Sharp Blacks captain Corey Winder as we take you through the products in the latest issue of Cutting Edge ~ Autumn edition. These products will tie into the next edition of mEAT Magazine, giving you another tool to leverage the publication in store. In addition, Beef + Lamb New Zealand will also provide an update on the 2015 campaign and other marketing initiatives they are currently running.
You’ll leave feeling inspired, with a manual of value-added products to use, supporting Point of Sale and the knowledge to implement some new ideas into your business.
Wednesday 18 February
Auckland Seafood School,
Level 1, 22 - 32 Jellicoe Street
Thursday 19 February
Institute of Technology (CPIT),
Cnr Ferry & Madras Roads
To RSVP or for more information please contact Megan at email@example.com or call 09 489 7119