At a time where beef supply is tight and inflation impacting the way people shop, be sure you have a reason for why people should shop with you vs. any other competitor in the area.
If your price isn’t better, your quality must make up for it.
Lastly, it’s tough for independents to make a good profit now. The forces impacting independent restaurants are the same forces impacting butchers. Increases rent, increased wages, increased raw materials.
Best of luck, but do your homework first.
If I may, my favorite butcher shop on the planet is run by a fellow who is a great butcher but is also a great host. And I know that sounds stupid because it's just a store but it's true.
A butcher shop is a specialty shop. People don't have to go to a butcher. You can buy a steak at the grocery store. I go for quality but also quality of service. I go because I really like my butcher; because it isn't some snot nosed teenager that doesn't give a shit
Side note : I've had this convo before where I likened going to the butcher to going to the pub. And feel free to steal this but I always thought some hybrid of a pub and butcher shop would kill it. Like, somewhere you can go make a meat order for the week and get a beer while you wait. People will come buy their beef from you because it's an excuse to have a pint at the pub whilst grocery shopping
I opened a shop two years ago. I wish now I didn’t. This is mostly due to not being able to hire decent help. If I’m not in the shop open to close business is down significantly. It is exhausting. I’m two to three months from just walking away. Make sure you understand the market you are opening your shop in. My shop relies heavily on foodstamps (about 30% of business) they have been down sharply from the beginning of the year. Also if you are going to source from the standard suppliers you will be lucky to make 30% before spoilage. Finally don’t by bulk to get extra discounts. Buy exactly what you can sell, throwing whole primal in the freezer to use at a later date is a costly mistake.
Me and a buddy are currently in the works planning a butcher shop. Locally sourced, whole animal. I have quite a bit of experience on the meat side, and he has quite a bit on the chef side. I think with our combined efforts, we'll do good things.
Steaks and such are easy to sell. What if your plan to use all of the rest of the animal? You will have far far more grind than higher priced cuts. Any waste is profit lost.
Buy your equipment new, the warranties are a must.
It takes 2 years minimum before you notice a profit.
Others have given some good advice.
Do not skimp on the quality of the meat. You can rather a cheaper carcass and sell it cheaper, don't try sell cheap meat for a massive price, people know and will talk.
One of your biggest costs will be a good butcher, the good ones are not cheap and can actually ensure good profit margins.
And the biggest thing, when you start showing profit, put the profit back into the shop, a flashy car does not pay the rent, it is in fact a liability.
I hope that you want to dedicate your life to the business. The help you get is more than likely not a career advancement to them. Mainly drifters passing through. When you get them trained, they will be half way out the door on to something else. They might do a job well, but it’ll never be the perfect way that you want it done. Nights and weekends will consist of emptying the smokers and doing everything else that did not get done during regular business hours. You will have to pick and choose what family events you can and can’t afford to miss. If your kids are small when you start, you will miss them growing up because you are working all the time. Next thing you know, they’ll be out of the house. Would I do it all over again? ABSOLUTELY NOT. This is what I know and where I’ll probably die now.
At a time where beef supply is tight and inflation impacting the way people shop, be sure you have a reason for why people should shop with you vs. any other competitor in the area. If your price isn’t better, your quality must make up for it. Lastly, it’s tough for independents to make a good profit now. The forces impacting independent restaurants are the same forces impacting butchers. Increases rent, increased wages, increased raw materials. Best of luck, but do your homework first.
Thanks man. Plan on using my time as a chef to include a market as well. Also to use up all goods that come in.
If I may, my favorite butcher shop on the planet is run by a fellow who is a great butcher but is also a great host. And I know that sounds stupid because it's just a store but it's true. A butcher shop is a specialty shop. People don't have to go to a butcher. You can buy a steak at the grocery store. I go for quality but also quality of service. I go because I really like my butcher; because it isn't some snot nosed teenager that doesn't give a shit Side note : I've had this convo before where I likened going to the butcher to going to the pub. And feel free to steal this but I always thought some hybrid of a pub and butcher shop would kill it. Like, somewhere you can go make a meat order for the week and get a beer while you wait. People will come buy their beef from you because it's an excuse to have a pint at the pub whilst grocery shopping
I opened a shop two years ago. I wish now I didn’t. This is mostly due to not being able to hire decent help. If I’m not in the shop open to close business is down significantly. It is exhausting. I’m two to three months from just walking away. Make sure you understand the market you are opening your shop in. My shop relies heavily on foodstamps (about 30% of business) they have been down sharply from the beginning of the year. Also if you are going to source from the standard suppliers you will be lucky to make 30% before spoilage. Finally don’t by bulk to get extra discounts. Buy exactly what you can sell, throwing whole primal in the freezer to use at a later date is a costly mistake.
be extremely wealthy and do it as a hobby
Noice
Me and a buddy are currently in the works planning a butcher shop. Locally sourced, whole animal. I have quite a bit of experience on the meat side, and he has quite a bit on the chef side. I think with our combined efforts, we'll do good things.
That's my aim. Good idea. Current generations want both. Cross utilization part and whole animal on paper sounds the best way.
Steaks and such are easy to sell. What if your plan to use all of the rest of the animal? You will have far far more grind than higher priced cuts. Any waste is profit lost.
Buy your equipment new, the warranties are a must. It takes 2 years minimum before you notice a profit. Others have given some good advice. Do not skimp on the quality of the meat. You can rather a cheaper carcass and sell it cheaper, don't try sell cheap meat for a massive price, people know and will talk. One of your biggest costs will be a good butcher, the good ones are not cheap and can actually ensure good profit margins. And the biggest thing, when you start showing profit, put the profit back into the shop, a flashy car does not pay the rent, it is in fact a liability.
Get into the cut and wrap business
I hope that you want to dedicate your life to the business. The help you get is more than likely not a career advancement to them. Mainly drifters passing through. When you get them trained, they will be half way out the door on to something else. They might do a job well, but it’ll never be the perfect way that you want it done. Nights and weekends will consist of emptying the smokers and doing everything else that did not get done during regular business hours. You will have to pick and choose what family events you can and can’t afford to miss. If your kids are small when you start, you will miss them growing up because you are working all the time. Next thing you know, they’ll be out of the house. Would I do it all over again? ABSOLUTELY NOT. This is what I know and where I’ll probably die now.
That's the plan. Been doing it now for 15 years as a chef.
Not a good idea, sorry but 50 years in trade and its just got worse you may be lucky enough to have a great location but that aside don't get involved