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Meat and Seafood Consulting

An exceptional meat and seafood department can draw customers to your store and enhance your financial performance. Or a weak meat and seafood can send customers to your competitors and be a drain on your resources. Our consultant, Pete Hodgson, can help your co-op’s meat and seafood department reach its full potential!

Our services include:

  • On site and telephone consultation
  • Controlling meat and seafood department shrink
  • Improving meat and seafood department margin
  • Growing meat and seafood department sales
  • Meat and seafood department set up for new or expanding co-op food store
  • Meat and seafood department set up for small stores
  • Meat and seafood department assessment and recommendations
  • Value-added program (including Sausage program)
  • Custom meat and seafood department services
  • Managing labor and scheduling
  • Marketing your meat and seafood department
  • Staff/manager training
  • Inventory management
  • Resets/case presentation to maximize product management/maximize sales
  • Systems and procedures to maximize profitability

Click for more information about Pete Hodgson

Use your meat department to grow sales throughout the store. (River Valley Market)
“Pete’s excellent work developing and managing our fresh meat and seafood department was one of the key factors in River Valley Market’s success growing sales from $0 to $13 million in 3 years. His strengths include problem-solving, personnel management and training, merchandising and marketing, department financial management, customer service, quality control, vendor relationships, and value added product line development. I highly recommend Pete Hodgson for strengthening existing meat/seafood programs or launching new ones.”
—Rochelle Prunty, General Manager, River Valley Market, Northampton, MA

Invest in your seafood department. (Berkshire Co-op Market)

Add value and sales with stuffed meat products. (Elm City Food Co-op)
“Pete was very helpful in setting up our meat and seafood department especially since I was not familiar with natural food stores and the variety of products we should carry. The house-made salmon burgers he showed us how to make are one of my top sellers.”
—Anthony Cipollini, Meat and Seafood Manager, Elm City Market, New Haven, CT

A little sampling is all it takes to entice your customers with Pete’s many delicious sausage recipes. 

Make dinner easy and fun for your customers by adding value. (New Leaf Market)
“Pete brought all of the necessary recipes and 20 plus years of experience in the meat industry to create a line of value added products which included seven different recipes for made-in-house sausage. The value added products are a new and exciting addition to our meat and seafood department. Overall, it was very nice working with someone as knowledgeable and passionate about his craft as Pete. We would strongly recommend his expertise to other coops.”
—Niko Beshaj, Meat and Seafood Manager, New Leaf Market, Tallahassee, Florida

Your small co-op can have a complete meat department in 6 feet! (Putney Food Co-op)

“Pete Hodgson developed a meat and seafood program that really works for our small co-op. Our customers are happier, we are happier. I would highly recommend Pete for a co-op of any size but especially small co-ops that want to improve your meat and seafood departments within a small space. He is clear, well prepared and a very good communicator.”
—Robyn O’Brien, General Manager, Putney Food Co-op, Putney VT