Business View Oceania | June 2022

65 66 BUSINESS VIEW OCEANIA VOLUME 4, ISSUE 6 BUSINESS VIEW OCEANIA VOLUME 4, ISSUE 6 CANNINGS and rarely have to advertise externally to fill those spaces.” Cannings’ three ‘Commitments’ are the foundation on which their ethos is built: integrity, transparency, and purpose. Mr. Canning shares, “One of the very simple things that I think we do better than many others in the industry is remaining honest, open, and transparent with consumers about the entire process undertaken to source their meat. We have a very comprehensive selection process and only work with the very best of suppliers as a result; we do not compromise under any circumstances. Our customers know that we stay true to our word and will provide specific product information and feedback on the industry as it really is, rather than telling them what they want to hear. Our website has an extensive FAQs section that covers a range of topics in depth, from animal travel welfare to product and home delivery wines, and pet foods complete the range. Cannings has also committed themselves to online shopping and home delivery for local residents. Sam Cannings shares the inspiration behind his company’s creation. “I’ve worked in this industry since 1998. I am passionate about animal welfare and have been a deeply empathetic person towards animals since I was young. At first, I was hesitant to enter butchery, but as my knowledge and experience increased, I saw an abundant craft that allows you to work dynamically, meet an incredibly diverse range of people, and build a business of opportunity whilst honouring the animal that produces it. I believe that meat should be savoured and appreciated, and that animals should be treated with compassion and respect. That’s why Cannings was born. We bring together the most important philosophies in community, sustainability, ethics, and business, to make high welfare produce as easily accessible to as many people as possible. We are here to lead Australia’s meat industry towards positive change.” But it’s not all smooth sailing, Mr. Canning explains. “Skilled labour is an issue in our sector right now—it’s a problem for everyone in every industry, but we are really feeling it. We have combatted this challenge by focussing more on internal training, mentoring, and promotions. For example, we approach our retail counter staff first when it comes to apprenticeships. Part of this approach is remaining loyal to our staff and giving them the opportunity to progress their career, but it also means our customers are more likely to be served by and interact with a qualified butcher. Not so long ago, if you entered a butcher, you could expect to speak to a butcher. Nowadays, it’s not very common at all. So that’s something we would like to see more of. We have an apprenticeship uptake every six months