Culinary finesse: Landmetzgerei Diezel sets new purchasing incentives
Today's presentation is all about master butcher Maximilan Diezel from Upper Franconia. He works in his parents' butcher's business, the Diezel country butcher's shop. This is located in Carlsgrün, a district of Bad Steben. At just 22 years old, he has a master butcher's certificate and has also completed further training as a meat sommelier, sausage and ham sommelier and nutritionist in the butcher's trade. - Fortunately, Diezel was able to complete his qualification as a sausage and ham sommelier just a few days before the Bavarian exit restrictions in Augsburg.
The situation is different for the further training course to become a spice sommelier, which began in March and which the master butcher is attending as an Adalbert Raps scholarship holder. Due to SARS-CoV-2, the continuation of the course has been postponed to 2021.
In addition to such restrictions, however, it is primarily the business sector that is being affected by the coronavirus pandemic. For example, the butcher's catering service is currently at a complete standstill due to the lack of events. The business is trying to make up for lost sales by doing business with end consumers.
This is possible because not only are larger quantities than usual being purchased at the moment, but also for several households at the same time. In order to create further incentives to buy, the master butcher is taking advantage of his customers' continuing desire to grill and is trying out new creations. In addition to an apple and roasted onion sausage, newly created cheese and chilli sausages are on offer and are a customer magnet in the region.
Of course, safety and hygiene are also a top priority at the Diezel butcher's shop and risk patients are also taken into account: pre-ordered goods can be collected contactlessly from the rear entrance and the bill can then be paid simply by bank transfer.