traditional butcher’s craft combined with new ideas
Tell us something about the company’s history.
We opened the doors for the first time on 19 November 2005. We started with two different business ideas. That’s where the name “Taubengut” comes from because we originally started with pigeon breeding. My father worked for various butchers in Forst and has 40 years of professional experience. We started with the old Forster recipe. Initially, we were ridiculed for opening a butcher’s shop outside in the old pig farm. But in the end, our success has confirmed it: It’s not the location that counts, but also the quality of the products.
Except for a small part, we gave up pigeon breeding in 2012/2013 because we realised over time that it is not something that can be done “just like that”. You can’t just sit someone down to do it and say, “Here’s how you multiply them now.” Pigeons are not suitable for that. At that time, we didn’t have any experts in the company. But breeding only works and is only profitable if there are employees who understand something about fattening pigeons or meat pigeon breeding and have the appropriate qualifications. However, as the demand for fresh pigeon meat has never ceased, we have been building up a small pigeon stock again since 2019 and will have “little pigeons” on offer again from March 2022.
How did the decision for the Cottbuser Straße location come about?
The decisive factors for this decision were the great demand and the attractive location within the pedestrian zone between Kaufland and Market. When the shop opened, we actually expected that the turnover of the shop in Domsdorfer Kirchweg would drop a bit because many people would then use the shop in the city centre. But that didn’t happen at all, on the contrary. The advertising has even increased sales.
What goods and services do you offer?
Regional products around the topic of meat – freshly made in our own production. Our range includes everything you need for a delicious breakfast, a home-cooked lunch or even an extensive barbecue with the family. We also have fresh eggs from species-appropriate free-range farming on offer every day.
In order to stay on the market, it is not enough to rely only on the traditional. That is why we have been offering our own catering service since 2020. On our website, we present our entire product range and customers can order their desired products. When customers sign up for the newsletter, they receive not only the latest news but also cooking, frying or grilling ideas specially selected by our team.
What is special about your range?
We preserve tradition, produce fresh daily and without preservatives. This regional taste is not comparable. Many people still know this old Forster recipe. We also notice that in the new shop when many older people come in and say, “Oh, that tastes just like it used to.”
Who are your customers? Are there any “typical” customers?
We have a lot of regional customers, but also one or two customers who originally come from Forst and have their parcels sent to them. An estimated 70 to 80 percent of our customers are over 50 years old. In order to address even more younger potential customers who do everything from their mobile phones or computers, we have also really “stepped on the gas” with our Internet presence and the newsletter.
What is a challenge in your work?
o expand the customer base, to change, that is, to get even more younger people excited about our offer. In addition, our goal is to increase the subscription to our newsletter. We are stagnating there at the moment. It is also noticeable that orders come from those who have registered. How can we get that going again? That’s damn hard.
What do you like about your work?
That every week is an experience!
What are your plans for the future?
To permanently close a gap in the city centre with our offer, as international cuisine currently predominates there. A delivery service within the city area is also being considered, which could relieve working customers in particular.
Do you provide training?
Training will most likely also be an issue – butchers for sure. That is also the reason why we have sent one of our employees to master school, so that when he has his master’s degree, we will have the opportunity to train him.
03149 Forst (Lausitz)
Tuesday to Friday: 8am - 5pm
03149 Forst (Lausitz)
Saturday: 8am - 11am