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Quick query, has anyone come across these/used them before?
Just had a guy knock at my door asked me if interested in fish. They come prepacked in sizeable boxes which contain about a dozen products, each box around £50-£60 mark, chilled/frozen foods, ready to cook, and individually wrapped, (they dont just do fish). They have liveried vans and deliver to your home.
I did an internet serach and found the company, doesnt give prices on their site, looks fine but not sure I want to buy so much in one hit with no sense of what they are like, are they good value for what they are etc.
many thanks in advance
Tom
Just had a guy knock at my door asked me if interested in fish. They come prepacked in sizeable boxes which contain about a dozen products, each box around £50-£60 mark, chilled/frozen foods, ready to cook, and individually wrapped, (they dont just do fish). They have liveried vans and deliver to your home.
I did an internet serach and found the company, doesnt give prices on their site, looks fine but not sure I want to buy so much in one hit with no sense of what they are like, are they good value for what they are etc.
many thanks in advance
Tom
The history of this type of door to door "fish" selling came from Canada about 20 years ago with a company called Marlyn Foods and then Sealand with numerous small offshoots of ex workers formimg there own businesses from these companys.
I myself started a company in Ireland employing nearly 70 people which i ran for over a decade before selling the company.
The quality can vary from excellent to bloody aweful depending on the company and thats before the food gets handled by the salesman.we used dry ice to keep every thing frozen,bad management ie leaving the back of the freeezer boxs open too long particlulary on a hot day ment that an uncaring salesman could end up partly defrosting stock which would then refreeze due to the nature of the dry ice (minus 40 plus degrees) or worse case arrives back at the Depo the following morning with a half defrosted van which he quickly refroze with a fresh fill of dry ice. !
Price,in my day a salesman earned £10 per box sold when the average box was about £30 plus he got a bonus for hitting certain targets,a good driver would clear £1000 back then.the company mark up was usually between £10-£15 pounds.the above figures are historic and my quess the guys earn more than that these days.
value for money,the salesline was price per portion,thats works out as such and such a portion madam/sir which if the customer felt it sounded good value they bought into the concept never considering what price per pound the product was which could be asteronomical.then you had the amount of ice glaze etc which could be 50% plus of the weight of the box.
but heres the rub,how many of us buy portioned food from the supermarkets on price and not weight per pound.2 salmon steaks for £7,£3.50 each that seems value for money,I'll buy that,2 chicken kievs for x,2 sirloin steaks for y.the supermarkets have increasingly over the years used the same sales technic.
when i started out in the business i set out to address the industry problems of quality,product handling and value for money.for example you had a minimum fixed market up on each box of salesmans commission,company mark up etc so what i did was to put more into the box to bring the price per pound down and make it better value for money.i also labled all the fish with a net of glaze weight so customers would know the net weight of fish they were getting.
draw your own conclusions armed with the above information.
my advise would be get a group of you together,go to a wholesaler like M and J Seafoods who are nationwide and buy some bulk boxes usually about 10kg and split them down between the group
I myself started a company in Ireland employing nearly 70 people which i ran for over a decade before selling the company.
The quality can vary from excellent to bloody aweful depending on the company and thats before the food gets handled by the salesman.we used dry ice to keep every thing frozen,bad management ie leaving the back of the freeezer boxs open too long particlulary on a hot day ment that an uncaring salesman could end up partly defrosting stock which would then refreeze due to the nature of the dry ice (minus 40 plus degrees) or worse case arrives back at the Depo the following morning with a half defrosted van which he quickly refroze with a fresh fill of dry ice. !
Price,in my day a salesman earned £10 per box sold when the average box was about £30 plus he got a bonus for hitting certain targets,a good driver would clear £1000 back then.the company mark up was usually between £10-£15 pounds.the above figures are historic and my quess the guys earn more than that these days.
value for money,the salesline was price per portion,thats works out as such and such a portion madam/sir which if the customer felt it sounded good value they bought into the concept never considering what price per pound the product was which could be asteronomical.then you had the amount of ice glaze etc which could be 50% plus of the weight of the box.
but heres the rub,how many of us buy portioned food from the supermarkets on price and not weight per pound.2 salmon steaks for £7,£3.50 each that seems value for money,I'll buy that,2 chicken kievs for x,2 sirloin steaks for y.the supermarkets have increasingly over the years used the same sales technic.
when i started out in the business i set out to address the industry problems of quality,product handling and value for money.for example you had a minimum fixed market up on each box of salesmans commission,company mark up etc so what i did was to put more into the box to bring the price per pound down and make it better value for money.i also labled all the fish with a net of glaze weight so customers would know the net weight of fish they were getting.
draw your own conclusions armed with the above information.
my advise would be get a group of you together,go to a wholesaler like M and J Seafoods who are nationwide and buy some bulk boxes usually about 10kg and split them down between the group
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