We open a butcher shop. Butcher shop business plan or how to open a meat shop

Having made a decision open butcher shop, business plan you need to give the main place, because it is on the correctness of the calculations performed and taking into account all the details that the success of the entire event and the level of profit will depend. The direction is very relevant and promising, with the right organization and implementation of the idea, the project can turn into a serious business that brings good passive income.

Food trade is always profitable, because, despite the crisis and various shocks, people buy them all the time. This statement is especially true for the main items - bread, meat, dairy products, fish, cheese, vegetables, fruits, etc.

Today, large retail chains and supermarkets have to a certain extent pushed the butcher shop as a business, because there you can buy any packaged products, fresh and beautiful. But despite this, many still prefer to buy meat in small specialized outlets where you can be sure of the freshness and the absence of chemicals in the product, choose any piece, ask the seller to cut it in half or give this particular cut, etc.

You can open a butcher shop with relatively small investment . An amount of 200,000-300,000 rubles is enough to open one point, which will bring about 100,000 profits per month. Experienced businessmen advise, if possible, to open several points at once: it will take not much more time and effort to control and maintain four shops than one, and profits will grow four times, respectively.

Registration and room selection

The choice of premises for the store and registration should be carried out in parallel. After all, in the process of registration, you will have to issue permits for the place of trade, and profitability and prospects largely depend on the place itself. The premises for opening a butcher shop should not be large - the cost of renting considerable space will increase the costs in the business plan, but will not attract more customers than the point can potentially.

enough for a shop an area of ​​10 square meters to fill the showcases with meat products and ensure the comfort of customers. If there is an opportunity to profitably rent a larger room, but it is difficult to fill it, you can think about selling related products– by-products, dairy products, bread, etc. They can be charged a slightly higher markup and offset declining revenues from the mainstream during periods of seasonal downturns in the meat trade.

Indoors you will need make repairs using hygienic and easy to clean materials. The interior should be simple and concise, because we are talking about opening a business selling quality meat products, and not about an elite one, where the decor should be attractive and not cheap.

To conclude a lease agreement and prepare for opening a business, you need it register. You can choose one of two options - opening an IP or registering an LLC. The first option is simpler, faster and cheaper, the second gives more possibilities and is suitable for those who plan to seriously expand and create a network in the future.

Registration stage permits includes obtaining the conclusion of the fire service, sanitary and epidemiological service. All employees must have medical books. In the process of meat trade, it will be necessary to regularly obtain a sanitary certificate for the production of semi-finished products. You will also have to communicate with the veterinary service. In order for everything to be in order, it is necessary to require certificates from all suppliers to confirm the health of animals.

Equipment selection and personnel selection

Equipment costs must be included in the butcher shop business plan with calculations. For the normal operation of the store, special devices and appliances, showcases, as well as a set of furniture and utensils for the comfortable work of sellers will be needed.

What you need to buy for the store:

• Freezers and refrigerators for product storage
• Refrigerated showcase for laying out meat and semi-finished products
• Scales for production and trade scales
• Set of axes, chopper deck for butchering carcasses
• Electric minced meat grinder
• Cash machine
• Containers, packaging, knives, price tags, trays
• Boiler for heating water
• Everything you need for a bathroom
• Additional equipment if it is planned to produce other types of semi-finished products

Recruitment for business, it has its own characteristics - for a small point, a specialist is enough for cutting, a seller (or two working in shifts) and a cleaner (or the seller can do this work for an additional fee). Accounting can be maintained by an out-of-state specialist.

You need to choose a seller very carefully. After all, the level of sales will directly depend on how correctly and beautifully he will lay out the goods in the window, how friendly he will be with customers and will be able to understand and satisfy their claims. It is very important that the cutting of carcasses is done by a professional who knows all the nuances and subtleties.

An incorrectly chopped carcass can give up to 15 kilograms of "marriage" - these are pieces of meat that have no marketable condition or the wrong ratio of bone tissue and pulp. Such a product will not “leave” for free, but the price will be significantly reduced and, in general, this can significantly reduce income. The chopper can also make semi-finished products.

If you have not yet been able to find a good butcher, it is easier to negotiate with the supplier about the delivery of already cut meat, and hire a cook for semi-finished products. All employees will need to purchase uniforms.

Supplier selection and advertising

Purchasing meat is one of the most important points in a business plan. You can do everything right and open a business, but if the meat is of poor quality, tasteless or stale, customers are unlikely to enter the store more than once. When purchasing, you need to check the presence of a veterinary certificate, a stamp on the carcasses.

For a small store, it is enough to agree on small parties deliveries 1-2 times a week. It is not worth buying large batches, since chilled meat is stored for no more than 3 days, then it loses its presentation. It is better to first buy in small batches, and then, as you analyze demand and sales, adjust purchases.

The range should include:

• Direct meat - beef, pork, lamb
• Semi-finished products - minced meat, barbecue, soup sets, chops
• Offal - heart, liver
• Exotic products - ostrich meat, horse meat (small batches)
• Dietary meat - turkey, rabbit meat

At first, 20-30 positions are enough, then they can be adjusted. A butcher shop is a great business idea for beginners, as organizing everything is quite simple. Advertising includes a bright sign, installation of billboards and banners, advertisements in local free media, distribution of leaflets in person on the streets and in mailboxes. Other advertising channels are not effective, as this is a local store that needs to be notified to residents of nearby houses.

Calculation of expenses and profits

The meat business is quite profitable, it’s not for nothing that you can often find ads on the Internet like “buy a shop”. In this case, you do not have to do anything on your own and organize, but you can immediately get a ready-to-work outlet. As for savings, this option is simpler, but also more costly.

Initial investment:

• Equipment - 200000
• Renovation of the premises - 50000

Monthly costs:

• Employee salary - 50000
• Purchasing meat - 50,000
• Current expenses - 10000
• Point rent - 20000

The initial investment will be about 205,000 and depends on what equipment is purchased. Monthly expenses are 130,000, profits can reach 200,000 or more, giving a good net income. The business pays off pretty quickly.

The business, which is associated with the sale of meat products, has always been quite an attractive event. If the marketing process is well organized, then meat retailing can bring solid income.

Regardless of the pace of life and changing trends, food still remains in demand. And it is meat that occupies a leading position in the human diet, being a product that provides us with energy and health. Based on this, we can confidently talk about the stability of a business based on the sale of meat. Opening a butcher shop in this case is one of the most successful decisions.

Business butcher in theory

Question about opening butcher shop comes to the mind of many entrepreneurs.

In this regard, experts advise starting the process with trading in secondary meat raw materials.

Selling sausages, dumplings or sausages will require significantly less permits than for the sale of meat.

The next step is to choose a showcase. The buyer must see the entire range of products. You also need a refrigerator to work properly. cash machine.

It is worth noting that successful work butcher shop, first of all, will depend on consumer demand. Therefore, it is very important that the assortment of goods meets the needs of customers. The standard product list usually includes 30 positions.

Don't forget about quality and appearance meat products. Since it is these factors that will ensure worthy competition for the products of other companies.

The last stage is the selection of personnel who will be engaged in cutting meat and selling it. You may also need a loader who will transport the goods to the points of sale. Accounting is most often done by the entrepreneur himself.

Possible format

The most common container type of a butcher's shop - these are installed in the markets, near residential buildings. This is an undemanding and relatively inexpensive way of trading, but also one of the most inconvenient to use - the lack of elementary hygienic knots, poor ventilation and lack of storage space.

One of the formats of a butcher shop can be the purchase of an existing outlet (20 m²). A more serious approach will require the opening of a stationary store (50 m²).

This room can be divided into three sectors:

1. trade area;
2. workshop for the preparation of semi-finished products;
3. cutting zone.

The third sector can be placed together with the trading area, but in such a way that there is a dividing screen with a height of two meters or more.

Location

When choosing a room, first of all, you need to take into account the patency of the place. The flow of potential buyers is the main criterion in this matter.

It is optimal to open a meat department in a large shopping mall or a pavilion near a grocery supermarket.

Since the income of the enterprise will depend on the attendance of the store, you need to take care of the location with high traffic. It can also be sleeping areas of the city.

How to open a butcher shop from scratch?

The sale of meat involves the preparation of:

• veterinary certificates issued by Rospotrebnadzor and veterinary documentation for the store;
• permits for retail, which is issued based on the results of the inspection of carcasses by a veterinarian;
• documentation issued by the fire safety service;
• health books for all employees;
• book of complaints and suggestions.

Activity registration

Registration commercial activities begins in the bodies of the Federal Tax Service. The whole procedure will take no more than 5 days.

It is also worth noting that a license is not required to trade in meat products.

However, it may take about two months to obtain all other permits. The optimal form would be individual entrepreneurship or registration of a limited liability company. The main advantage of meat retailing is preferential taxation.

Room upgrade

One of the key factors of popularization is the external design of the butcher shop. Experts recommend putting thematic drawings on the windows, making a beautiful sign above the entrance and naming the store with a hint of the specifics of meat products.

In addition, if you plan to further expand the points of sale of meat products, then it is desirable to make the design of the store memorable.

It is not necessary to make expensive repairs, but it is necessary to create an acceptable environment. The room should be clean, bright and well lit. The buyer must see that the meat is stored in proper sanitary conditions.

In order to ensure satisfaction with product quality, the following measures can be taken:

• ensure the availability of its own mini-laboratory for quality control;
• organize work with consumer claims;
• start a book of reviews regarding meat products;
• encourage staff to adhere to the rules of occupational health;
• subject suppliers to audits;
• inform customers about the work done.

Employees

If there is one meat pavilion, two sellers working in shifts are enough. Bookkeeping may be handled by the shop owner, while unloading may be the responsibility of the supplier or loader.

To open a butcher shop from scratch, you need to replenish the staff with a butcher and a cook who will prepare beautiful semi-finished products.

The volume of products sold will depend on the work of the butcher. Meat pieces, first of all, should be appetizing in appearance. As for the sellers, it is their responsibility to have a good knowledge of the product. All staff are required to carry medical records.

Search for suppliers and purchase

On the eve of the opening of the meat department, you need to find reliable suppliers of fresh meat. An excellent option would be to conclude agreements with farms which are not very far from the outlet.

The mandatory terms of the agreement include:

• fixed purchase price of goods;
• weight and age categories of products;
• documents that confirm the health of the animal;
• number of carcasses.

When purchasing several carcasses, shrinkage of the goods must be taken into account, which leads to a loss of 2% of the weight of the total volume.

Therefore, you should not buy tons at once, losses can be significant. Better often, but always fresh.

Watch a video about opening a butcher shop: a professional shares experience

Range

As previously mentioned, a standard product list usually includes 30 commodity items. It is unprofitable to increase the assortment of the meat pavilion, especially when the store is just developing. It is more important for buyers that the products are fresh, and the “zest” of the products will make the meat department popular.

For example, you can supplement the product range with the presence of turkey meat or rabbit meat - they will be happy to dismantle those who are passionate about the idea of ​​rational nutrition.

For an average purchase of meat, you need from 30 to 75 thousand rubles.

The range of meat department may include:

• pork, beef, lamb;
• semi-finished products;
• offal kits;
• packaged meat;
• animal fats.

Sample business plan

Own business starts with a choice good equipment. Then you need to decide on meat products. In the process of developing a shop, it is possible to resolve issues related to the cost of cutting carcasses and finding experienced sellers.

Equipment for a stationary store includes:

• weight equipment;
• electric meat grinder;
• a cold store with an area of ​​about 4 m²;
• refrigerated showcase for portioned meat;
• freezer for semi-finished products;
• packaging material for meat products;
• dishes for storing semi-finished products;
• equipment for product packaging;
• overalls for personnel;
• thermometers for refrigerating chambers;
• cutting deck and axes;
• a set of knives;
• shovels for minced meat;
• cutting boards;
• baking sheets, trays for products;
• steel hooks for hanging whole carcasses;
• calculator;
• hot water supply or boiler for heating water;
• sanitary inventory.

Initial Costs

In the case of purchasing equipment for a stationary store, its cost will be about 300 thousand rubles. without taking into account the cost or rent of the premises. In addition, depending on the area of ​​​​the room, about 200 thousand rubles may be needed for the primary purchase of meat. It will take additionally to issue permits 5 thousand rubles Whereas the purchase of a separate outlet can cost an entrepreneur from 60 to 80 thousand rubles.

On average, from 500 thousand to 800 thousand rubles should be set aside to open a butcher shop.

fixed costs

Costs for the monthly maintenance of a butcher shop (50 m²):

• Rent - 20 thousand rubles;
• Security - 8 thousand rubles;
• Staff salary - 60 thousand rubles;
• Electricity - 5 thousand rubles;
• Purchase of products - 75 thousand rubles;
• Taxation.

Monthly expenses will amount to about 168 thousand rubles.

Costs for the monthly maintenance of a meat outlet (20 m²):

• Rent - 8 thousand rubles;
• Security - 3 thousand rubles;
• Staff salary - 24 thousand rubles;
• Electricity - 2 thousand rubles;
• Purchase of products - 30 thousand rubles;
• Taxation.

Monthly expenses will amount to about 67 thousand rubles. Taxation is calculated separately.

Profitability

The daily profit from the sale of meat products will be from 6,000 to 15,000 rubles. The amount of profit will be proportional to the number of outlets or the area of ​​the store.

The payback of the outlet is usually within a year. But large butcher shops with at great expense at the opening and a large staff of workers can increase this period.

Important details of the case

Tips for successful trading:

• The meat sold must be fresh.
• Semi-finished products are made exclusively in front of customers.
• Availability of a wide range of meat products.
• Proper lighting.

An important point: the main thing is to adhere to sanitary and fire regulations, as well as require veterinary certificates from suppliers in order to avoid serious fines.

The customers of your butcher shop will be grateful and will certainly come back to buy more than once if you offer them something interesting. For example, post periodic simple meat recipes. You can place in a conspicuous place the "planogram" of the carcass of the animal.

Underwater rocks

The market for meat products is subject to seasonal fluctuations, so in the summer there is a drop in sales. But, since this is a picnic period, you can add more semi-finished products to the assortment of goods that are good to cook on the grill.

Butcher shop customers are people of all ages, social strata and wealth.

Both for an expensive product and for a cheap one, there is a buyer. Therefore, it is better that the store has a wide range of prices, then customers will reach out.

layout

Display is of particular importance in retail, especially when it comes to self-service.

As a rule, three main options for stacking goods are used in trade:

• in bulk;
• stacked;
• piles.

However, the most commonly used combined method, which combines horizontal and vertical methods of laying products. This combination allows more productive use of equipment space.

See the best and successful options display of meat products:

Marketing

To have stable sales, the butcher shop needs to be advertised. It is more practical to do it directly at the point of sale. External design butcher shop includes a good sign. Near the store, you can set up a tripod and hang a pointer, and post leaflets on neighboring houses. The local newspaper is suitable for placing advertisements.

Small wholesale sales can be established with restaurants and cafes that practice preparing business lunches. Online advertising can help in this direction.

Current ways to inform about product quality:

• Distribution of advertising tracts near the entrance to the butcher shop.
• Issue of a newspaper that includes a description of the product line, other useful information About Store.
• Training of employees of the department in the skills to provide polite advice to customers on issues related to product quality.
• Creation of information stands at the point of sale.
• Placement in the meat department of information about the availability of the laboratory.
• Providing buyers with access to information about the quality control system.

According to studies, the market for the sale of meat products is in the growth stage, despite the decline in the overall solvency of the population. Only for the period from January to May 2017, 3.1% more meat in live weight (3.4 million tons) was produced than in the whole of 2016.
The crisis also had a minor impact on meat consumption, and our country ranks 9th in the world in terms of the amount of meat consumed. In addition, according to Nielsen, 55% of Russians consider the meat department a significant criterion for choosing a store. All this indicates that the demand for meat products in our country is at high level, which means that opening a butcher shop can become a profitable business and bring a stable income.

In million-plus cities with a population of up to 4 million people, from 100 to 140 stores of this format are open. With a planning horizon of 2 years, the following indicators can be predicted:

The amount of initial investment is 694 704 rubles.

The break-even point is reached at 4 month of work.

The payback period is from 14 months.

Average net monthly income 75 008 rubles.

A detailed payback calculation is presented in the financial model.

2. Description of the business, product or service

First of all, you need to decide on the format of the butcher shop, as there are several options:

A full-fledged store with a wide range of products in a separate rented premises;

Small department in trade pavilion, trading house or market.

The choice depends on the amount of initial investment, this business plan will consider the format of a full-fledged store, which will work daily from 10 a.m. to 9 p.m.

Butcher's assortment:

• Chilled cutting of pork carcasses;
• Chilled cutting of beef carcass;
• Chilled cutting of lamb carcass;
• Kebab;
• Grilled meat;
• Meat semi-finished products;
• Rabbit meat;
• Chicken's meat;
• Duck and goose meat;
• Turkey meat.

In the process, you can add an assortment of ready-made dishes, spices, eggs.

Statistically, chicken meat is in the highest demand: Nielsen calculated that in 2017 the share of chicken in in kind amounted to more than 83%. The choice of Russians in favor of chicken is due to its nutritional value and relatively inexpensive cost. The share of pork sales was 12% in 2017 (the demand for it can be explained by the fact that pork is used in the preparation of traditional Russian dishes). Beef and veal are chosen by more than 2% of the population; these types of meat are popular among those who prefer a healthy diet.

This business has a seasonality, the largest peak of sales falls on the winter period and, especially, on New Year's holidays. In summer, they mostly buy meat for barbecue and grilled meat.

3. Description of the market

The target audience of a butcher shop can be segmented as follows:

Housewives and family men aged 24-70, their main need is to buy meat for the whole family. Basically, this category of buyers purchases meat products for soups and second courses in large quantities and spends a lot of money on this category of products;

Bachelors who prefer convenience foods and barbecue and purchase food that can be prepared quickly;

Pensioners who buy inexpensive products;

Students - the smallest audience - purchase convenience foods for quick cooking and spend small amounts of money.

The main part of buyers comes to the butcher shop from 17-21 on weekdays, after work and on the way home. The weekend will also see high attendance as customers stock up on provisions for the coming week. The main criteria for choosing a store will be affordable prices, convenient location, fresh products.

Butcher shop target audience

4. Sales and Marketing

5. Production plan

Consider the main stages of opening a butcher shop:

1. Registration with government agencies

You need to register as individual entrepreneur, OKVED code for such activities - 47.22 "Retail trade in meat and meat products in specialized stores." The registration process can take up to two months, and you will need to pay a state fee of 4,500 rubles. Optimal system taxation - UTII, the amount of tax depends on physical indicators and in this case is 22,696. In addition, in order to open a butcher shop, it is necessary to obtain certain permits from Rospotrebnadzor, which are issued on the basis of a veterinary certificate for meat. These documents must be issued to suppliers and delivered with the products, for this reason it is important to work with trusted and reliable counterparties who own the necessary documentation. The standard list of documents, as a rule, looks like this: rub. The sale of meat and meat products is not subject to licensing.

1. Certificate of state registration (OGRN);

2. Extract from the Unified State Register of Legal Entities or EGRIP;

3. Certificate of registration with the tax authorities (TIN);

4. Certificate of ownership of buildings, structures, premises (or lease agreement);

6. Project documentation and BTI documents;

7. Conclusion of the SES on the compliance of the project documentation;

2. Search for premises and repair

Next, you need to decide on the premises for your store. For a small format, a room with an area of ​​\u200b\u200babout 35-50 square meters will suffice. m. It must have good ventilation, comply with fire safety conditions, be clean and passable.

The cost of rent varies depending on many factors, you need to focus on the price of 1000-1500 rubles per square meter. m. The premises must be sought in a residential area, close to residential complexes and houses, it can be a retail area on the ground floor of a residential building or a stand-alone kiosk. The store can be divided into several departments: a product receiving area, a sales department, a staff room and a toilet.

About 150 thousand rubles. will need to be allocated for repairs, the period of repair work- 3 weeks.

3. Search for suppliers

Options for suppliers from which it will be possible to purchase meat:

Farms;

Agricultural production cooperatives;

Culinary productions;

Wholesale dealers.

You need to have contacts of dozens of suppliers, as situations often arise in which you will have to cooperate with different counterparties if you are not satisfied with the price, new conditions or assortment. The selling price of suppliers may be different, but usually the differences are no more than 7-10%. A prerequisite when choosing a supplier, it is necessary to have up-to-date veterinary certificates confirming the health of animals. The purchase of meat is carried out on the basis of an agreement, which must indicate:

• the amount of meat;
• weight category (up to 250 kg);
• purchase price;
• age of animals (no more than 2 years);
• certificates of the state of health of animals at the time of slaughter.

4. Purchase of equipment and inventory

In the business plan under consideration, opening a butcher shop involves reselling finished products supplier, without cutting and processing meat. This is due to the fact that sorting and cutting carcasses requires special equipment and veterinary certificates, which are not easy to obtain. In order to sell meat, you need to purchase refrigerated and freezing display cases, as well as a refrigerated cabinet, in which temperature regime. In addition, the store should have floor scales, towels, buckets, basins, knives and baking sheets.

The full list of required expenses is given below:

*towels, buckets, basins, etc.

Stages of opening a butcher shop

6. Organizational structure

The main employees of your butcher shop: two salesmen, an accountant, a loader and a cleaner. All employees are required to have valid medical records. books. The sellers will work in shifts, 2/2, their duties include: consulting customers, receiving and issuing cash, laying out goods in the window, receiving goods, maintaining cleanliness and order, maintaining cash records, checking meat products for freshness and compliance with the declared documents. The seller's salary is 15,000 rubles. +% of the store's revenue, which will encourage employees to sell more products.

Since already cut carcasses will be purchased, a butcher is not needed in the store, but a loader is indispensable. He carries out the movement, loading and unloading of products in the store, accepts the documents of the supplier, transfers them to the accountant, checks the products for compliance with the declared documents. The loader's salary is 20,000 rubles, he must have his own car and work experience in this field for at least three years.

An accountant can be hired remotely from salary 12,000 rubles / month. He is responsible for the maintenance of primary documentation, the formation of accounting and tax reporting for the timely payment of taxes. In addition, the store will need a cleaner, because maintaining order in the hall requires wet cleaning, the salary of this employee is 15,000 rubles.

A detailed payroll calculation with a bonus part and insurance premiums for 24 months is presented in the financial model.

7. Financial plan

Investments in the butcher shop project are as follows:

Operating expenses in the first month of operation are presented below:

• Monthly profit (from): 2500 $
• Payback period (from): 6 months
• Starting capital (from): 15000 $
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Relevance

Fresh meat is always bought. Even in times of economic instability. Perhaps less often, or take less. But there is practically nothing to replace it in the diet. Therefore, the meat trade business idea can always bring a good income.

Concept

How to open a butcher shop from scratch? What to sell?

More trustworthy is the store, where the process of butchering carcasses and cooking products takes place directly in the observation zone. This leads customers to the idea that the meat here is definitely fresh.

You can sell it:

• cut directly in the shop;
• cut supplier;
• in the form of frozen products.

Stages of building a business

• Assessment of prospects.
• Registration of legal status.
• Finding a room.
• Conclusion of contracts with suppliers.
• Personnel search.

Business registration

Business registration begins with the definition organizational form activities. It can be a sole proprietorship or a limited liability company. For one person, an individual entrepreneur is more suitable, for a group of founders - an LLC.

If you are an individual entrepreneur, then you can take a patent from the tax office.

The sale of meat is regulated by Ch. 26 of the Tax Code. Entrepreneurs engaged in retail trade in meat products can enjoy the benefits of ONS and UTII.

Determine the OKVED codes.

Required documents

• Veterinary registration certificate from Rospotrebnadzor. It is issued for 1 year after examination of sanitary conditions, production process and storage conditions.
• Certificate from the veterinarian that the animal was healthy before slaughter (Form No. 4).
• Document on compliance with fire safety standards.
• Sanitary books.
• Book of complaints and suggestions

Requirements for the premises

To open a shop, you need to find a suitable room in which they will be located:

• trading floor 20 m 2;
• workshop for cutting carcasses. May be in the same room trading floor so that it is convenient to bring the goods. Separated by a screen with a height of 2 m;
• shop of semi-finished products;
• utility room.

If you are not going to sell semi-finished products, and you will receive cut meat from the manufacturer, the corresponding departments are not needed.

Butcher shop equipment

• Refrigeration chamber with a volume of 4 m 2 (0 ° C to + 2 ° C) - 100,000-120,000 rubles.
• Freezer (from -28°C to -22°C) - 25,000 rubles.
• Industrial meat grinder - 32,000 rubles.
• Showcase (from -2°C to +2°C) - 80,000 rubles.
• Packing table - 5,000 rubles.
• Industrial scales (up to 500 kg) - 3,000 rubles.
• Electronic scales - 7,000 rubles.
• Cutting deck - 1500 rubles.
• Knives - 3000 rubles.
• Axes - 2000-3000 rubles.
• Calculator, packaging material, price tags, containers - 4,500 rubles.

Total 263-281 thousand rubles.

You can buy used equipment and save a lot of money. But this is risky, because it can fail at the most inopportune moment.

Staff

• Butcher. He must be able to properly butcher carcasses. If this is not the case, arrange with the supplier for cutting.
• Salesman.
• Cook for the manufacture of semi-finished products.

Overalls - 2000-3000 rubles.

Accounting and personnel management can initially be performed by the owner. In the future, you can hire a manager.

Range

Provide customers with a wide range of products:

• Fresh meat (pork, beef, lamb, poultry);
• Offal (liver, heart);
• Chops, minced meat, soup sets, BBQ meat.

It is desirable to have at least 30-40 items. You can try to sell a small amount of turkey, rabbit, horse meat, ostrich meat. So determine the demand for them.

Work with providers

Find suppliers to supply products. Calculate the supply so that there are no interruptions, but you should not take too much. The commodity will lose its appearance, which will lead to a decrease in profits and, even worse, reputation.

The contract with the manufacturer includes:

• purchase price;
• amount;
• carcass weight (up to 250 kg);
• age (up to 2 years);
• availability of certificates of Form No. 4.

Advertising

• Signboard.
• Outdoor advertising.
• Announcements in local media.
• Distribution of invitations before the opening of the shop.

Approximate investments, profit and payback

• Purchase of equipment - 263-281 thousand rubles.
• Paperwork - 4-5 thousand rubles.
• Advertising up to 50 thousand rubles.
• Overalls 3-4 thousand rubles.

Total: 320-340 thousand rubles.

Monthly expenses:

• Purchase of goods 500 thousand rubles.
• Rent - up to 50 thousand rubles.
• Salary - 30-50 thousand rubles.
• Electricity - 2 thousand rubles.

Total: 582-602 thousand rubles.

Total: 902-942 thousand rubles.

Retail sales margin - from 30%.

Necessary start-up capital: from 900 thousand rubles.

Monthly profit of 150 thousand rubles.

Payback from 6 months.

Is it profitable to open a second and subsequent outlets? Statistics show that in this case the payback period is 4 months.

Features, risks, cons

• If the butcher cuts the carcasses incorrectly, you will lose up to 12 kg of meat from each. Before opening a shop, study the process of properly cutting carcasses and preparing meat products. Then you can control the work of the butcher and the cook.
• A well-chosen location for the store will provide an opportunity to increase income. If there are already outlets of a similar profile nearby, they focus on quality, forms of service and assortment.
• The meat business directly depends on the season and approaching holidays. In the summer, profits fall, by the New Year it increases.
• Sell ​​only fresh meat. Semi-finished products are best made from a piece chosen by the buyer.
• Pay attention to the correct lighting of the showcase. Pieces of meat should be clearly visible.

Availability of franchises

To get moral and material support, you can purchase a butcher shop franchise. By paying royalties, an entrance fee, you will receive an effective business model and its constant support. It can be a search for a building, design, advertising, ordering equipment, search for employees, an automation system.

Commercial offers

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All about opening a butcher shop and the secrets of its profitable work

Phones: +7 925 151 10 78;
Email: [email protected];
Website: aleksandrkerimov.com;
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Sentence: Alexander Kerimov, a successful entrepreneur who trains those who want to open their own butcher shop, has already helped more than 570 stores open without errors, at half the price, and with a profit in the first month of operation.

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→ 04.03.2016

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The page publishes only useful reviews for others, which indicate that the person had experience in this matter.

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The meat trade is not an easy business. Only the sanitary and epidemiological service can make a novice entrepreneur run around so that there is no desire to do this at all. Quite a few issues can also add up to room requirements. In it, for example, there should be a separate room equipped with running water. Also in the room it is necessary to establish a sewer drain and a powerful ventilation system.
The most suitable diameter for a wooden deck on which meat is to be cut is 60 cm. It must be installed on a special cross or stand. At the end of each working day, it should be thoroughly cleaned and sprinkled with table salt. If there is a need for that, the deck is planed or saw cuts are made on it. The SES inspector also draws attention to this.
A butcher must have at least two axes in his arsenal. different sizes. A real professional does not need a saw. There should also be a set of butcher knives, a cutting table, a good electric meat grinder, massive wooden planks and a trolley with hydraulics for transporting carcasses and large pieces of meat. It is desirable to allocate a place for storage and cooling of products. Ideally, there should be a place for short-term rest of workers and meals. Must be separate room for changing clothes, etc.
If the meat trade takes place in the format of a department located on the territory of a large grocery store, the counter must be located on set distance from the entrance and other points of calculation and weighing of products. The container for collecting and sorting garbage should be located no closer than 25 m from the place where the goods are released. Waste must be removed at least once a day. After each unloading of garbage, the containers must be thoroughly washed and processed. disinfectants.
Among the equipment that should be acquired for the meat trade, the following are mandatory: a chest for deep freezing, showcases for cooling, as well as a large refrigerator. Carcasses must be stored in a suspended state, for which special hooks are used. In no case should they come into contact with each other, or with the floor or walls. Frozen pieces after butchering the carcass can be stored in chest freezers x, and on racks in the freezer in packaged form.
Semi-finished products, as well as by-products obtained during the cutting of carcasses (hooves, heads, liver, etc.) are supposed to be stored in the same container in which slaughtered livestock or poultry are supplied. When storing meat products, between the rows in each stack, you need to make a lining of wooden slats to ensure air circulation.
When selling meat to the buyer, it is necessary to weigh it in paper or cellophane packaging. In general, there are a number of prohibitions that must be followed when selling goods. Here are the most significant points. It is forbidden to sell meat:
the expiration date of which has expired or expires the next day;
on which there is no distinguishable veterinary stamp;
gutted poultry;
without documentation proving the quality of the goods;
without accompanying papers containing information about the manufacturer;
in damaged or soiled containers;
without identification marks (labels, enclosed papers, etc.)
It is also very important to comply with the strict requirements that apply to employees working in close contact with the product. In particular, this applies directly to sellers and butchers, who must certainly have a valid sanitary book.
In order to succeed, the butcher shop must be strategically located. In this case, you need to focus on such nuances:
remoteness chain stores and smaller competitors;
when located in the market, it is necessary to choose a place in the forefront, equipping the tent with an easily readable large sign;
when setting up a store, care should be taken to organize the most convenient entrance.
As for the volume of sales, it is not easy to predict it, because it depends on so many nuances. The markup on the goods also varies depending on the circumstances. On average, in stores it is about 40-45%.

About 7 years ago I opened my own shop. I'll tell you about what I learned in connection with this from my personal experience. So, the steps are in order.
To begin with, I attended to the search for a suitable premises. Finally, it seemed to me that I found the most acceptable option. The premises were located in an old residential building. From the very first steps, difficulties began with the employees of the sanitary and epidemiological service. The issuance of permits at that time was already beyond their powers, but they gave orders. We called the SES representative ourselves. We had to wait quite a long time - about two working weeks. The result was whole list recommendations. They demanded from me:
cover all lamps with casings;
purchase tiles or panels that meet specific sanitation standards;
install 2 sinks for washing personnel and 2 more for washing meat;
allocate an isolated area for personnel accommodation;
purchase marked boards for cutting meat and special butcher knives;
organize the receipt of medical books by employees;
after opening the store, register with the SES (otherwise they promised a very large fine).
Organizing the hall, I purchased 3 showcases and 1 rack for bulk products, which I planned to sell along with meat. I bought a large refrigerator with two doors and a powerful chest freezer. She set up special cutting tables, instead of a deck for cutting, she decided to choose modern version- a table covered with plastic.

About 7 years ago I worked as a butcher and thoroughly studied all the subtleties of this business. In addition to butchering the carcasses, my duties included receiving the goods, packaging them after butchering and putting them on display.
In total, my owner had 3 points of sale. The first was a store, which was located in the central part of the sleeping area, but the cashier rarely got more than 25-30 thousand per day of trading. Two other outlets, although also located in residential areas, collected many times more - up to 110 thousand each. What it depended on, I cannot say. On New Year's Eve, revenue reached up to 200 thousand per day from one point.
7 people worked for all three stores: 3 sellers, the same number of butchers and 1 manager. In each store, the goods were laid out in 3 showcases. The first one contained chilled products. We sold:
fresh pork;
hens;
3 varieties of minced meat (depending on the composition);
minced meat (beef, chicken) for frying;
pork goulash;
meat (pork, chicken) in a marinade for frying on a fire (we called it shish kebab);
cutlets.
The second showcase was occupied by frozen meat: neck, fillet, ribs, shank, brisket, etc. (about 15 items).
The third showcase was large and filled with a wide variety of products. First, it contained frozen poultry (chickens, ducks and turkeys) and rabbits. There were many names of goods: thighs, drumsticks, wings, sirloin, breasts, hearts, stomachs, liver, and many others. etc. Secondly, semi-finished products were located on this showcase - from dumplings to cabbage rolls and stuffed pancakes. At the end of the trading day, all products were removed from the windows and placed in freezers.
In each department we had the following equipment:
air conditioner;
hydraulic cart for transporting carcasses;
scales for 150 kg;
powerful electric meat grinder (because we made minced meat ourselves);
two wide strong stumps for cutting;
two axes of different sizes;
cutting tables;
two (in one of the points - 3) refrigerators and chest freezers.
As far as I remember, the trading floors were lined with panels. The rooms in which we butchered the carcasses were lined with galvanized sheets (special or not, I can’t say). I remember very well that our owner paid most of all attention to how the product looked in the window. Therefore, we always laid out our products as beautifully as possible.
Minced meat was sold very quickly (up to 100 kg per day). Fresh meat was delivered to us 2 times during the week. Chicken was also quickly sold (up to 150 kg per day).
The main trading premises, where the goods were sold, occupied about 20 m² square meters. Chest freezers were located directly behind the display cases with goods. Refrigeration cabinets were located in a utility room, hidden from the eyes of buyers. In one of the stores, the refrigerator was standing on the street, because there was not enough space for it in the room. A small box was built for him, which was locked with a reliable lock.
Separately, I want to talk about the technology for making minced meat, which sold so well with us. The fact is that for him we used not completely thawed meat, which was slightly moistened with water before chopping and placing in a meat grinder. As a flavor and color additive, it also included some frozen chicken stomachs(about 25% of the total mass).
When deboning the carcass, some butchers use special gloves. I personally did everything with my bare hands, an ax and a knife. First he cut the carcass into several pieces. Those parts that I needed were separated from large bones with a boning knife (blade length - a quarter of a meter, width at the handle - 2.5 cm).
Pig meat came to us in the form of chilled half-carcasses weighing up to 40 kg each. It takes an experienced butcher no more than half an hour to cut such a piece and put the finished product on display. Beef, on the other hand, was supplied frozen (also in half carcasses), and it was somewhat more difficult with it. Without going into details, I will say that if possible, it is better, of course, to order chilled meat, since buyers take it much more willingly.

I work for one of the Kuban firms that breeds pigs. At the same time, he opened his own shop. Now I am opening a small pavilion that will sell meat, semi-finished products, etc. The first thing I began to do for this was to collect permit signatures, various kinds of resolutions, letters, engineering plans, and so on. Often they asked for bribes. All this took me about 7 months. I ran into some surprises as well. For example, I found that instead of a report from the fire department, you can get the same report from a privately licensed organization.
I was not able to get any loans to open my small business. There were several proposals, but their conditions categorically did not suit me already at the stage of the cost of the service.
Based on my experience, I can say that a butcher's shop should be opened in the most accessible ("pass-through", if you like) place. And it doesn’t matter if there are competitors nearby or not. If the location is chosen correctly, you will always have buyers. A lot also depends on the pricing policy that you adhere to, as well as on the attitude that your seller demonstrates towards customers.
As practice shows, it is quite effective for sales to have some kind of "zest". First of all, it concerns your assortment. For example, five shops around sell pork and beef, and you also sell turkeys. In Siberia, it can be roe deer or venison. In Yakutia - bear meat. All other skills will come by themselves.
In the pavilion, I organized a utility room with a separate entrance. There will be butchering of carcasses. In the same room, I installed a special refrigerator (dimensions: 2 x 3 meters), a washbasin, a meat grinder and a table for more detailed cutting.
In a trading floor of 30 m², for a start, I plan to place two chest freezers. Further, if the need arises, I will add. The plans include a workshop for smoking meat (the project has already been drawn up) and several mobile trailers for mobile trade (one costs about 270 thousand rubles). Each sink has two cooling showcases, cabinets. Getting a certificate for them is no problem, because they are made specifically for this.

Chilled or frozen meat you will sell in your shop, it only matters if your area (city, town, village) has access to fresh meat. If there is, then even trying to implement the frozen one is not worth it. It is also worth remembering that there is a big difference between trading in the market and owning your own butcher shop. And those who have not yet learned this (and we still have enough of them) are closing very soon.
I note that there are much more pluses in the store than in a point on the market. However, there is so much more responsibility. And the point here is not at all in permits from various kinds of instances. This case is not so difficult to deal with, and this is only part of an endless puzzle. In my head, you need to constantly keep one question - “What will bring me really big profit tomorrow?”. Remember that this question must be answered. Because there was, is and always will be a lot of money in this business. And so it will continue from century to century. Whether you can earn them depends on your approach to business.
Briefly, I will tell you everything in order.
In order for the trade to be legal, you need to obtain permission from the tax service, the sanitary and epidemiological service, the fire department and the veterinary station.
Be sure to analyze the market, assess the capabilities of competitors, draw appropriate conclusions. The choice of commercial premises must be approached with great responsibility. The premises must be suitable for trade. There must be enough space for refrigeration equipment, cutting carcasses, urgent needs of staff, etc. The most important thing is that it should be convenient and pleasant for customers. Therefore, a butcher's shop should have a spacious trading floor. It is also highly desirable that the store be conveniently and strategically located. The lion's share of success depends on this. In addition to all of the above, it is necessary to establish competent work with suppliers to find professional and hardworking employees.
If you have been raided with a check, you should not worry too much. The main thing is that your trade should be organized in accordance with all sanitary and other standards. There is nothing to be neglected at this time. So, a situation can turn into a rather serious problem if your premises are actually smaller than the established minimum area for a butcher shop. It is worth remembering that the regulations specify not only the quadrature, but also the number of working areas, the number of exits, etc. With all this, remember that the veterinarians themselves are vitally interested in the development of the meat trade and the opening of more
If, nevertheless, a check came to you, remember that arguing, and even more so being rude, is a senseless and very harmful occupation. Better, be loyal and very attentive to all their claims, and by the next inspection, try to eliminate all these shortcomings.

In order to open a butcher shop, you will need only 50,000 rubles, but this does not include the purchase of meat. That is how much the pavilion itself will cost with all the equipment for this meat business. At the same time, the daily profit from the meat trade will be 6,000-15,000 thousand rubles net. Profit can be increased if you open not one butcher shop, but several. This is confirmed by many years of experience of entrepreneurs.

So, most of them are sure that it is much more profitable to have three to five butcher shops. Despite the fact that it is more difficult to control trade in such shops, the profit is several times greater. Profit from five shops, for example, will amount to 30,000-75,000 thousand rubles a day.

How to open a butcher shop - business plan

Consider information on how to open a butcher shop, using the example of a brief business plan for opening it.

Equipment and inventory for the meat trade

Selection of equipment is the first step to your own meat business. Best Product for such a store, these are secondary products: sausage, dumplings, sausages (there are about 30-40 of them). During its existence, it is possible to solve such important issues for the meat trade as permits from the SES, the cost of cutting meat, and the search for a qualified seller. It is better to open a butcher shop in a pavilion on wheels, which is a container with a counter.

Why a container? The container has a number of advantages. Firstly, it is mobile - it is easy to attach it to the car and transfer it. Secondly, it has enough space for equipment and a special shop window, which should be wide enough (so that buyers of meat and products from it can see the maximum amount of goods that you offer them).

The price of a container, as already mentioned above, is 50 thousand rubles. This is a very reasonable cost. If you buy all the equipment for the butcher shop separately, it will be more expensive.

What equipment is required for a butcher shop? Firstly, a refrigerator, the price of which is $500, a cash register (12-20 thousand rubles). Secondly, an additional refrigerator with remote cold ($900), which is needed if the main refrigerator suddenly breaks down. Also the following inventory:

• Scales (electronic or mechanical with weights);
• Cutting deck;
• Cutting axes, 2 pcs: large and small;
• Knives;
• Spatulas for taking minced meat;
• Electric meat grinder;
• cutting boards;
• Metal hook for carcass suspension;
• Dishes, trays for displaying goods;
• Sanitary equipment: brushes for washing dishes and equipment, buckets, basins, clean hand towels.

Registration with the tax office and obtaining permits

Registration in the tax legal entity or PI takes about 5 days. Trade in meat and meat products does not require licensing, but this requires permission from Rospotrebnadzor, which includes the former SES and the State Trade Inspectorate. You also need permission from the fire department. The execution of all these documents will take about 2 months and will empty your wallet by 4-5 thousand rubles.

Product range

Making a large assortment of meat at the beginning of your shop is unprofitable, because at the beginning of your business, all this product with a wide assortment may not be sold. It is better to offer about 30-40 types of meat, as well as cheese, butter, etc. in addition to it. Buyers like it when the products offered are always fresh, so it is better to supply goods uninterruptedly and more often (at least 1 time per week). The use of a kind of “zest” in the product range, for example, in the form of turkey meat, will help you stand out from your competitors in butcher shops.

The purchase of goods will take 15-30 thousand rubles.

Working staff

Well, and finally, the sellers. If you have one butcher shop, then two sellers working in shifts with a salary of 400-500 rubles a day are enough. No other staff is required: you take care of the accounting, the supplier is responsible for unloading the goods, so you will not need the services of a loader.

The total cost of opening a butcher shop

If we summarize all of the above, the costs of opening a butcher shop, according to our business plan, will be as follows: 55 thousand rubles in the form of a one-time payment for the purchase of a turnkey pavilion (50 thousand rubles) and registration of permits (5 thousand rubles). rubles).

Monthly expenses will be approximately as follows:

• Rent - 8300 rubles;
• Security of the place - 2700 rubles;
• Salary - from 24,000 rubles;
• Payment for electricity - 1500-2000 rubles;
• Taxes.

In total, the monthly expenses of one butcher shop, excluding taxes, will amount to 36,500 rubles.