How to open a butcher shop
Opening a butcher shop today is an adventure and requires having a little capital, some contacts but above all, a lot of self confidence, energy and perseverance. In this article from .com we want to give you some clues when creating a butcher shop, documentation, bureaucracy, financing, meat suppliers, meat preservation processes, return, etc. Read carefully and if you have any questions leave a comment and if we can we will help you to open the project of your life, the meat and sausages shop.
One of the key aspects when opening a meat and sausage shop is the hiring of staff, think that the service is practically individualized and having a kind and attentive person can make people return and buy at ease.
If you want to open a meat store one of the most important things is the location you should look for a busy street, to be able to be pedestrian, a very good location for this type of shops is near the municipal markets or near the fruit shops as the The target audience is usually the same.
Profile of the entrepreneur who assembles a butcher shop . One of the advantages of setting up a meat shop is that it does not present great difficulties to carry it out since it does not require previous experience or training, although it is convenient to know how to work in the sector. It will be ideal for people who want to undertake and are willing to acquire knowledge about the articles and the operation of the business.
When talking about the margins of a meat business, the first thing to consider is that the products are sold at different prices and that a part of them loses value or must be discarded entirely. Thus, the gross margin on the purchase price estimated by the sector for a retail business dedicated to the sale of meats and sausages ranges between 20 and 50% on the purchase price at which the waste, which is around 10-20% of the merchandise purchased.
The costs and steps that must be taken into account to open a butcher shop are the following:
- rental or purchase of the premises
- conditioning of the premises, external signs, shelves, refrigerators, etc. This can be around € 30, 000
- cold room, about € 10, 000
- first purchase of meat and sausages: € 2000
- Constitution of the scp or sl between 500 and 3000 €
How you see mounting a butcher shop can cost without counting the purchase of the premises about € 20, 000.
The butchers sector is one of the largest subgroups of the food sector, the greengrocer is the most stable establishment in the sale of its products. In addition, while the sales of other products such as dairy products, packaged foods, etc., have grown. of the great surfaces, the meat and sausage continue being acquired mainly in the traditional butcher shops. The reason for this is that most consumers associate more freshness and quality in the meat and sausage sold in butchers than those sold in supermarkets and supermarkets, plus most of the purchases made in these large areas, they have a majority periodicity of 15 days or a month. The demand for meat products comes basically from the environment close to their location. Therefore, the clients will be the families living in the vicinity of the premises or people who frequently visit this area. For these reasons we recommend that you open a butcher's shop in places with a lot of traffic and a lot of population.
The key to the success of a butcher shop is always to offer quality fresh meat at competitive prices and, above all, an exquisite treatment.
To achieve a quality offer, it is essential to know the tastes of customers and gradually adapt the variety of products to the needs of customers. For example, there are currently companies that are adding exotic and ecological products to their offer, while others are introducing them through internet sales.
A good way to know what products customers like and to make customers know the products is to give them a try. For this, tastings of new products can be made that are intended to be incorporated into the offer of the butcher shop.
It is also essential to differentiate from the competition through services that provide value to customers. For example, it is possible to allow orders to be placed by telephone and, in addition, if the customer can not travel to the fruit store to pick it up, it is delivered to his home.
Price strategy of a butcher is developed in this project should be based on offering a quality product at competitive prices. Therefore, the pricing will be oriented according to the prices of the competition taking into account that there will be certain items that we have to sell at aggressive prices, especially at the beginning, to attract the customer and get them to try the products.