Bocca Meat Stories: this is how buying meat becomes a gastronomic experience
Bocca Meat Stories has opened in MOM Park, right next to Bocca Gourmet Stories. The new unit builds its offering on meat: prepared, vacuum-packed items, a clear space and a consistently organized operation are characteristic.
The opening of Bocca Meat Stories is the next step in a longer construction project. When Bocca Gourmet Stories was launched, Szőke Dávidék already expected that the gastronomic offer would be expanded to include meat, and MOM Park proved to be an ideal location for this. “The goal with Bocca was to be present in all areas of gastronomy and to be able to serve such needs in every respect,” says the owner. The decision was based, among other things, on the realization that the number of places in Budapest where quality ingredients and consistent service are combined is currently limited.
The location of the store in MOM Park is the result of conscious retail thinking, the store is located near the escalators, in a space that is clearly visible from several levels, directly opposite the Bocca Gourmet Stories store. The two units reinforce each other's traffic, and the shopping routes naturally lead visitors from one space to the other.
Bocca Meat Stories defines itself as a steak shop, and every detail of the operation is aligned with this. The processes take place in a separate space at the back, the prepared meats are vacuum-packed in the display cases, the space is clean, tidy, and easy to see.
“We wanted to bring this kind of elegant, beautiful service to what is usually a much more raw experience,” says Dávid of his experiences in butcher shops. The emphasis is on controlled processes and consistent quality, and the customer experience remains consistent throughout.
The range is built around grilling and covers a complete system. In addition to meats, spices, oils, vinegars, charcoal and other accessories can also be found, and even a dry-aged product will be available in the store. The aim of the range was to provide everything needed for a well-thought-out grilling experience in one place, whether it is ingredients or the versatile Big Green Egg.
The meats come from multiple sources: Angus and Charolais beef from Hungary, Tokaj, and Mangalica products are also on offer, with international suppliers providing a significant portion of the selection. Chicken from France, Japanese and Irish items, and other premium sources are also featured.
“The shocking experience was when we opened the package and there was no smell of the meat at all. It also behaves completely differently during frying, there is much less loss,” says the owner. The quality becomes truly visible during kitchen use, where the differences are clearly visible.
The opening took place before Easter, after an intensive construction period, and the feedback from the initial period quickly outlined the demand. “We brought three times the best scenario, which surprised us too.” Some of the customers arrive spontaneously, others know the brand from Bocca Gourmet Stories and consciously seek out the new store. Already in the first weeks, unique needs emerged, which further shape the offering. The operation is based on weekly deliveries, so the selection is flexible. Shopping habits can also be followed well: traffic increases in the second half of the week, and the weekend plays a prominent role in grilling-related planning.
For Bocca, trade is also about knowledge transfer. Meat Stories is part of this approach, which has previously appeared in Gourmet Stories. “The goal is for as many people as possible to understand these products and know why they are different from the non-premium segment.” Plans also include launching their own content that will show the uses, the differences between the ingredients and the quality aspects.
Bocca Meat Stories, in addition to being a new store in MOM Park, can also be interpreted as part of a broader construction that shapes the gastronomic trade with a unified approach, consistent quality, and conscious education.
