Butchers with restaurant operation

Butcher shops with attached restaurants combine artisanal meat processing with gastronomic offerings to serve customers high-quality food directly on-site. These businesses face challenges such as a shortage of skilled workers and competition from supermarkets, which are increasingly integrating their own catering concepts. In addition, the demand for sustainable and regional products is increasing, requiring adjustments in production and the menu. Trends such as the digitalization of ordering and reservation systems and the development of vegetarian and vegan menu options are shaping the industry. These developments strengthen competitiveness and enable the company to meet changing consumer needs.

Application Search

Please search the application by their name or their segment name or product code.

BUTCHERS WITH RESTAURANT OPERATION

Weighing different types of meat in large quantities for sausage production. Correct adherence to the in-house recipe guarantees a consistently good product

Floor scales

BXC 600K-1SM

View Public Application

BUTCHERS WITH RESTAURANT OPERATION

Weighing ingredients for sausage production or sauce production. Adhering to an internal recipe is important for a consistently good product. Continuity in the recipe creates customer satisfaction

Bench scales

FCF 30K-3

View Public Application

BUTCHERS WITH RESTAURANT OPERATION

Weighing large quantities of ingredients for making meat salad, sausage salad, raw vegetable salad, etc.. When manufacturing your own products, exact adherence to the recipe is a prerequisite for a consistently good product

Platform scales

EOC 60K-2L

View Public Application

BUTCHERS WITH RESTAURANT OPERATION

Weighing large quantities of meat (in a loading scale) for further processing. The correct amount of ingredients guarantees a consistently perfect product

Floor scales

BFN 1T-4SM

View Public Application

BUTCHERS WITH RESTAURANT OPERATION

With a label printer and the option of connecting a specially programmed scale, individual products can be weighed and the weight and corresponding price printed on the various label templates. This shortens the purchase process enormously, saves money and generates satisfied customers

Bench scales

GAB 6K1DNM

View Public Application

BUTCHERS WITH RESTAURANT OPERATION

Weighing the ingredients for salads of various types (meat salad, potato salad, etc.. ). The exact weighing of the individual ingredients is important for a consistently good product. Consistency creates customer satisfaction

Platform scales

SXC 60K-2LM

View Public Application

BUTCHERS WITH RESTAURANT OPERATION

Weighing the spices for recipes in the delicatessen sector. The exact weighing of the individual ingredients is essential for the production of a good product

Bench scales

FOB 10K-3NL

View Public Application

Back