Ordering your ingredients on social media platforms

Social media – love it or hate it, it’s a massive component of our everyday lives. If you’re not on facebook, you have a Google Plus account; if you’re not LinkedIn, you tweet. As the Internet becomes more accessible, with the latest 7″ tablets now more powerful and with more connectivity than a whopping desktop you may have bought as little as long as a year ago, it’s no wonder we’re online more and more often.

In other areas of the hospitality trade, breweries are now offering training courses, front of house for bar staff, cookery courses for chefs and managerial courses for tenants, through a medium they hope will entice the brightest from the crop of today’s school leavers – Internet portals. So it’s perhaps no wonder that suppliers to the trade are now investigating this avenue as a means to reach a bigger market place.

It’s not new. QVC has long since been a purveyor of fine quality meats, with cooking demonstrations over the air waves, meaning that you could order from the TV and, subsequently, from their website and even now through an iPhone app. The advantage a TV shopping channel has had in the past is being able to see how the meats were prepared so that there was confidence in ordering. But now, with advances in online technology, social media is getting in on the act, too.

Of all the platforms online, you’d think that Twitter is the least likely way to get your message across that you have carcasses, poultry and even fish to sell, but one such company that is optimising the niche is Marky Market, a personal meat shopper for the inhabitants of the Capital.

His day starts as any other supplier of meat in London’s would with a trip down to Smithfield Market. Using the underground, with a trolley packed with ice blocks to keep the meat as fresh as when it’s laid out on the stalls, he picks up the meat he has his orders for. Due to the volumes needed to secure the best price, it is oft the case that there is surplus in his trolley once the deliveries have been made.

It’s then back to the Soho office, sometimes with a slight meander to Billingsgate Fish Market, too, to sell the residual stock. Simple Tweets (within the 140 character limit) are usually enough to clear him out, packed, wrapped and delivered to the Tweeter’s door.

It’s a satisfying combination for both Marky Market and the online customer, whether it is a hostelry for their pub menu, a cookery school for the next day’s classes or an individual who knows what to do with am Old spot or Wild Boar sausage. Or, indeed, whatever surplus that day’s outing has left him with.

As reputations build on facebook pages, followers on Twitter and within the circles of Google Plus, buying your ingredients online is not only a trending way to do it, but could well be the future of meat shopping, especially in the capital if you don’t fancy being up at the crack of dawn yourself to get the best cuts, yourself.  Or, if you just fancy tweeting yourself, every now and again. (so sorry! had to be done)

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