The first stage of judging is based heavily on your supporting documents, as well as your written answers, so ensure they show your entry at its best! You will need to include good-quality photos as outlined to support your submission and these may be used in conjunction with the event to promote your store. 

Make sure you have the below elements to hand for each entry:

• Photos of your shop front entrance and window display (does not have to be a display of meat, just a good – perhaps themed or local community – display)
• Photos of your shop interior layout and design
• Photos of cabinet displays Any supporting marketing and promotional materials
• Any supporting materials that demonstrate efficiency, team-working abilities, knowledge and presentation of staff, training and development of staff
• Any supporting materials that demonstrate your back-of-shop organisation
• Any supporting materials that demonstrate your shop hygiene
• Any supporting materials that demonstrate your business development plans
• Any supporting materials that demonstrate your involvement with the local community
• Any supporting materials that demonstrate your involvement with local food supply chains
  

Please cover the following criteria in your written submission:

• Describe your shop, including the size and turnover, highlighting special features and any newly introduced elements
• How many staff does the shop employ? and what staff progression procedures are in place? Such as training
• How is the shop marketed and promoted?
• How has the business grown? and what plans are in place for the next 12 months? From October 2021 to October 2022
• Describe your sourcing/supply chain structures
• What initiatives have you undertaken in the past 12 months? – e.g National Butchers’ Week - Our judging year runs from October 2020 to October 2021 
• Tell us about your involvement with the local community
  

The first stage of judging is based heavily on your supporting documents, as well as your written answers, so ensure they show your entry at its best! You will need to include good-quality photos as outlined to support your submission and these may be used in conjunction with the event to promote your store. 

Make sure you have the below elements to hand for each entry:

• Photos of your shop front entrance and window display (does not have to be a display of meat, just a good – perhaps themed or local community – display)
• Photos of your shop interior layout and design
• Photos of cabinet displays Any supporting marketing and promotional materials
• Any supporting materials that demonstrate efficiency, team-working abilities, knowledge and presentation of staff, training and development of staff
• Any supporting materials that demonstrate your back-of-shop organisation
• Any supporting materials that demonstrate your shop hygiene
• Any supporting materials that demonstrate your business development plans
• Any supporting materials that demonstrate your involvement with the local community
• Any supporting materials that demonstrate your involvement with local food supply chains
  

Please cover the following criteria in your written submission:

• Describe your shop, including the size and turnover, highlighting special features and any newly introduced elements
• How many staff does the shop employ? and what staff progression procedures are in place? Such as training
• How is the shop marketed and promoted?
• How has the business grown? and what plans are in place for the next 12 months? From October 2021 to October 2022
• Describe your sourcing/supply chain structures
• What initiatives have you undertaken in the past 12 months? – e.g National Butchers’ Week - Our judging year runs from October 2020 to October 2021 
• Tell us about your involvement with the local community
  

The first stage of judging is based heavily on your supporting documents, as well as your written answers, so ensure they show your entry at its best! You will need to include good-quality photos as outlined to support your submission and these may be used in conjunction with the event to promote your store. 

Make sure you have the below elements to hand for each entry:

• Photos of your shop front entrance and window display (does not have to be a display of meat, just a good – perhaps themed or local community – display)
• Photos of your shop interior layout and design
• Photos of cabinet displays Any supporting marketing and promotional materials
• Any supporting materials that demonstrate efficiency, team-working abilities, knowledge and presentation of staff, training and development of staff
• Any supporting materials that demonstrate your back-of-shop organisation
• Any supporting materials that demonstrate your shop hygiene
• Any supporting materials that demonstrate your business development plans
• Any supporting materials that demonstrate your involvement with the local community
• Any supporting materials that demonstrate your involvement with local food supply chains
  

Please cover the following criteria in your written submission:

• Describe your shop, including the size and turnover, highlighting special features and any newly introduced elements
• How many staff does the shop employ? and what staff progression procedures are in place? Such as training
• How is the shop marketed and promoted?
• How has the business grown? and what plans are in place for the next 12 months? From October 2021 to October 2022
• Describe your sourcing/supply chain structures
• What initiatives have you undertaken in the past 12 months? – e.g National Butchers’ Week - Our judging year runs from October 2020 to October 2021 
• Tell us about your involvement with the local community
  

The first stage of judging is based heavily on your supporting documents, as well as your written answers, so ensure they show your entry at its best! You will need to include good-quality photos as outlined to support your submission and these may be used in conjunction with the event to promote your store. 

Make sure you have the below elements to hand for each entry:

• Photos of your shop front entrance and window display (does not have to be a display of meat, just a good – perhaps themed or local community – display)
• Photos of your shop interior layout and design
• Photos of cabinet displays Any supporting marketing and promotional materials
• Any supporting materials that demonstrate efficiency, team-working abilities, knowledge and presentation of staff, training and development of staff
• Any supporting materials that demonstrate your back-of-shop organisation
• Any supporting materials that demonstrate your shop hygiene
• Any supporting materials that demonstrate your business development plans
• Any supporting materials that demonstrate your involvement with the local community
• Any supporting materials that demonstrate your involvement with local food supply chains
  

Please cover the following criteria in your written submission:

• Describe your shop, including the size and turnover, highlighting special features and any newly introduced elements
• How many staff does the shop employ? and what staff progression procedures are in place? Such as training
• How is the shop marketed and promoted?
• How has the business grown? and what plans are in place for the next 12 months? From October 2021 to October 2022
• Describe your sourcing/supply chain structures
• What initiatives have you undertaken in the past 12 months? – e.g National Butchers’ Week - Our judging year runs from October 2020 to October 2021 
• Tell us about your involvement with the local community
  

The first stage of judging is based heavily on your supporting documents, as well as your written answers, so ensure they show your entry at its best! You will need to include good-quality photos as outlined to support your submission and these may be used in conjunction with the event to promote your store. 

Make sure you have the below elements to hand for each entry:

• Photos of your shop front entrance and window display (does not have to be a display of meat, just a good – perhaps themed or local community – display)
• Photos of your shop interior layout and design
• Photos of cabinet displays Any supporting marketing and promotional materials
• Any supporting materials that demonstrate efficiency, team-working abilities, knowledge and presentation of staff, training and development of staff
• Any supporting materials that demonstrate your back-of-shop organisation
• Any supporting materials that demonstrate your shop hygiene
• Any supporting materials that demonstrate your business development plans
• Any supporting materials that demonstrate your involvement with the local community
• Any supporting materials that demonstrate your involvement with local food supply chains
  

Please cover the following criteria in your written submission:

• Describe your shop, including the size and turnover, highlighting special features and any newly introduced elements
• How many staff does the shop employ? and what staff progression procedures are in place? Such as training
• How is the shop marketed and promoted?
• How has the business grown? and what plans are in place for the next 12 months? From October 2021 to October 2022
• Describe your sourcing/supply chain structures
• What initiatives have you undertaken in the past 12 months? – e.g National Butchers’ Week - Our judging year runs from October 2020 to October 2021 
• Tell us about your involvement with the local community
  

The first stage of judging is based heavily on your supporting documents, as well as your written answers, so ensure they show your entry at its best! You will need to include good-quality photos as outlined to support your submission and these may be used in conjunction with the event to promote your store. 

Make sure you have the below elements to hand for each entry:

• Photos of your shop front entrance and window display (does not have to be a display of meat, just a good – perhaps themed or local community – display)
• Photos of your shop interior layout and design
• Photos of cabinet displays Any supporting marketing and promotional materials
• Any supporting materials that demonstrate efficiency, team-working abilities, knowledge and presentation of staff, training and development of staff
• Any supporting materials that demonstrate your back-of-shop organisation
• Any supporting materials that demonstrate your shop hygiene
• Any supporting materials that demonstrate your business development plans
• Any supporting materials that demonstrate your involvement with the local community
• Any supporting materials that demonstrate your involvement with local food supply chains
  

Please cover the following criteria in your written submission:

• Describe your shop, including the size and turnover, highlighting special features and any newly introduced elements
• How many staff does the shop employ? and what staff progression procedures are in place? Such as training
• How is the shop marketed and promoted?
• How has the business grown? and what plans are in place for the next 12 months? From October 2021 to October 2022
• Describe your sourcing/supply chain structures
• What initiatives have you undertaken in the past 12 months? – e.g National Butchers’ Week - Our judging year runs from October 2020 to October 2021 
• Tell us about your involvement with the local community
  

Judges will assess businesses on the appearance, cleanliness and branding of both the window and counter displays as well as taking into account pricing, customer messaging and flair.

The first stage of judging is based heavily on your supporting documents, as well as your written answers, so ensure they show your entry at its best! You will need to include good-quality photos as outlined to support your submission and these may be used in conjunction with the event to promote your store. 

Make sure you have the below visual elements to hand for each entry:

• Photos of your shop front entrance and window display (does not have to be a display of meat, just a good – perhaps themed or local community – display)
• Photos of your shop interior layout and design
• Detailed photos of your window(s) and/ or counter from different angles and different periods during the last 12 months. Our judging year runs from October 2020 to October 2021.
• Examples of pricing and customer messaging.
• Anything standout on your displays. 

Please cover the following criteria in your written submission:

• Describe your counter/ or window display - stating examples over the last 12 months. 
• Describe your customer messaging and how you show pricing. 
• Do you have different strategies for your displays at different times of the year? 
• Does your display include any product provanance for customers? 

The first stage of judging is based heavily on your supporting documents, as well as your written answers, so ensure they show your entry at its best! You will need to include good-quality photos as outlined to support your submission and these may be used in conjunction with the event to promote your store. 

Please cover the following criteria in your written submission:

• Why was it introduced?
• What was the cost to the business?
• Does it require management?
• Detail any barriers you had and how you overcame them? 
• How it is marketed to customers?
• How has been recieved?
• What has the benefit been?
• Also include supporting images and documents 

The first stage of judging is based heavily on your supporting documents, as well as your written answers, so ensure they show your entry at its best! You will need to include good-quality photos as outlined to support your submission and these may be used in conjunction with the event to promote your store. 

Make sure you have the below elements to hand for each entry:

• Photos of your shop front entrance and window display (does not have to be a display of meat, just a good – perhaps themed or local community – display)
• Photos of your shop interior layout and design
• Photos of cabinet displays Any supporting marketing and promotional materials
• Any supporting materials that demonstrate efficiency, team-working abilities, knowledge and presentation of staff, training and development of staff
• Any supporting materials that demonstrate your back-of-shop organisation
• Any supporting materials that demonstrate your shop hygiene
• Any supporting materials that demonstrate your business development plans
• Any supporting materials that demonstrate your involvement with the local community
• Any supporting materials that demonstrate your involvement with local food supply chains

Please cover the following criteria in your entry submission:

• Describe your shop, including the size and turnover, highlighting any special or innovative features
• How many staff does the shop employ? and what staff progression procedures are in place? Such as training
• How is the shop marketed and promoted?
• How has the business changed since launch? and what plans are in place to continue to grow your operations?
• What inspired you to open the shop and come into the butchery trade?
• Describe your sourcing/supply chain structures
• What initiatives have you undertaken in the last year? – e.g National Butchers’ Week
• Tell us about your involvement in the local community

For this category there will be two rounds of judging:

Stage 1

The website will be assessed for information about the butchery business, range and choice, product information, pricing information and simplicity of ordering with the three best entered into the second round.

Please also answer the following written questions

• Describe your online business
• What action have you taken to ensure a good customer experience online?
• How long has this business been operating? 
• How many staff do you employ?
• How do you market your business?
• Turnover in the last 12 months (October 2020 to October 2021) and how has that changed year on year
• What steps have you taken to grown your business in the last 12 months (October 2020 to October 2021)
• What do you consider your biggest success?
• Upload any supporting documents or visuals 

Stage 2

A range of products (confidential until the awards lunch) will be ordered from each of the finalist websites under an assumed name to assess efficiency and speed of ordering, speed of delivery, the condition of the delivered goods on arrival, how the products delivered compare with their online photographs and information, and the quality of the products when cooked and tasted.