things to consider when starting a butcher shop

 i have successfully started a butcher shop on $11000 as all the equipment was already in the shop i lasted 3 years was hard work but run out of money few key factors here i will elaborated on a bit later but for now

i recommend buying your Equpment this will help for resale of business as you will have something to sell other than good will

you can pick up second hand products of gumtree Facebook 

the machines you will need are 

(mincer bandsaw sausage filler counter display cash register food cling wrap cryvac machine large chest freezer)

commercial mincer roughy second hand $7000 to $10000

bandsaw $8000 to $15000

sausage filler $3000 to $9000

cry vac machine $3500 to $10000

tables for prep work will need 2 so around $3000 for 2 

so give or take $37000 to $40000

for equipment as for stock meat and$ marinades sausage making ingredients $15000

so in total $55000 to $60000 is enough to start up by i recommend have a spare $30000 to $40000 tucked away for those Quiter months like January February march in Australia and June July august

and 2 weeks through school holidays 

commercial property to rent i found out side away from  the major chains you will get more loyal customers yes the foot traffic will be a lot less but at least you know your customers are going their for you

also a hell of a lot less rent you also have the benefits of being able to sell what ever the hell you want supermarkets wont price match you or  to try and drive you out of business which what happened to me 

so how much will it cost to open up 

well in theory $10000 will get you on your merry way without all the hiccup's what ever you do

do not take out any loans this will cripple the business take it from personal experience 

also the most long jeopardy butcher shops are owned by butchers who are owner operator please don't think because you have a 100000 to start a butcher shop its going to be easy know as you will need a qualified butcher and what happens when that butcher leaves and you cant find a replacement you will have to close the doors the best way to avoid this is to become a partner with the butcher so all Proffit is equal and dont expect the butcher to do all the work while you just watch.

 get your hands dirty and learn so if your business partner is sick vice versa you can cover each other and will stay in business a lot longer

 i now have a mate that is a Qualified butcher without a ticket most butchers will not hire from resume its about the ability you have with the knife skills most supermarket butchers will not get hired in a small butcher shop as they have know idea how to cut a carcass up or make sausages Thay should not have a trade ticket as they are known as cardboard cutters in the small retail shops 

So this is my story and be Prepared to work 60 to 80 hours a week

Other things I have forgotten are insurance for shop insurance for workers ie workers comp 

It’s not as easy as many people think be cautious with pricing your goods will do another blog about this later 

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