NINE YEARS AGO, ROB AND RENEE LEES JUMPED AT AN OPPORTUNITY TO PURCHASE A BUTCHERY BUILDING THAT HAD BEEN AROUND FOR THE LAST 100 YEARS.
Rob and Renee, along with their three children and 15 years of butchery experience, relocated from Christchurch to Warkworth with a dream to provide good quality meat to a growing community. A traditional butchery with meat cut every way, the dedicated staff at Warkworth Butchery have the expertise and knowledge to suggest flavours that perfectly complement the meat, cooking times to ensure perfection, and which type of cut will work best for the recipe.
Constantly increasing their knowledge is something that Rob and his staff are passionate about.
They do this by putting staff members through apprenticeships or throwing their names into nationwide industry competitions, but it also relates to customer service. The instant a customer walks through the door, they are greeted first by a tinkly bell and then by a staff member. The first conversation may be generic, but because of the combined quality of meat and service, the next time that customer walks through the door, Rob says, “the conversation continues... instead of the old how’s your day going, it is more like how was camp last week or how is the new job? We genuinely know them and vice versa – i’ll be asked about my interests, family, and the boys!”
Warkworth Butchery is constantly looking at ways to improve business.
Thanks to several lockdowns and then various traffic light settings, they needed to devise a future plan to continue serving their meat on customers’ tables. They adopted a slightly old-fashioned “you ring and we bring” strategy, which continued even after things reverted back to the new normal, allowing customers to have their high-quality meat delivered. As with every part of the butchery service, a smile will accompany the delivery. Rob says, “it’s all about putting your best foot forward.”
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