Starting a butchery business is a profitable and highly rewarding venture. The butchery is one of the oldest business models known to omnivorous man. It is a remarkably versatile and diverse business model that can range from a very small outlet to great commercial multinational corporations. Because of our love of meat, it is one of those enterprises that is unlikely to ever go out of fashion. This article will outline how to start a butchery business, and the butchery business plan – PDF, Word.
The demand for meat and meat products is always consistently high. This is why more and more people continue to embark on livestock production and still get to realize huge returns. Consequentially this means that starting and running a butchery is an exercise laden with great returns. The prospects are even further enhanced because not only can you just focus on selling meat but you can also include the processing of meat products. You can engage in technical processes which produces various products such as boerewors, pickles, biltong and patties. Read on for more information on starting a butchery business and the meat shop business plan.
PRE-WRITTEN BUTCHERY BUSINESS PLAN (PDF, WORD): COMPREHENSIVE VERSION
For an in-depth analysis of the butchery business, we encourage you to purchase our well-researched and comprehensive butchery business plan. We introduced the business plans after discovering that many were venturing into the meat shop business without enough knowledge and understanding of how to run the business, lack of understanding of the financial side of the business, lack of understanding of : the industry, the risks involved , costs and profitability of the business; which often leads to disastrous losses.
The meat shop business plan will make it easier for you to launch and run your meat shop business successfully, fully knowing what you are going into, and what’s needed to succeed in the business. It will be easier to plan and budget as you will be aware of all the costs involved in setting up and running the butchery business.
The butchery business plan package consists of 2 files
- Butchery Business Plan – PDF file (Comprehensive Version – 81 Pages)
- Butchery Business Plan – Editable Word File (Comprehensive Version – 81 Pages)
BUTCHERY BUSINESS PLAN CONTENT PAGE
Table of Contents
Executive Plan.........................................................................................................4
Mission, Objectives and Keys to success ............................................................5
Mission....................................................................................................................5
Vision.......................................................................................................................5
Objectives ...............................................................................................................5
Core Values..............................................................................................................5
Keys to Success .....................................................................................................6
Company Summary................................................................................................8
Products..................................................................................................................8
Company Location .................................................................................................8
Considerations when choosing products.............................................................8
Ownership................................................................................................................9
Company Structure ...............................................................................................12
Operational Requirements ...................................................................................16
Equipment.............................................................................................................16
Cold Room............................................................................................................16
Chiller/Display Fridges .......................................................................................18
Industrial Deep Freezer.......................................................................................19
Meat Slicers........................................................................................................19
Scales..................................................................................................................20
Delivery Van........................................................................................................20
Other Equipment ...............................................................................................20
Managing Your Business..................................................................................22
Raw Material Suppliers And Purchasing Specifications................................22
Costing And Pricing Policy...............................................................................22
Methods of Sale ...............................................................................................22
Training .............................................................................................................23
Stock Control....................................................................................................23
Traceability and Labelling ...............................................................................23
Licenses And Government Regulations ........................................................24
Legislation .......................................................................................................24
Health and Sanitization...................................................................................25
Safe Food Handling ........................................................................................29
Operational Strategy........................................................................................33
Marketing Strategy ..........................................................................................40
Promoting your Butchery Business................................................................42
Continuous Business Development ...............................................................42
Sales Strategy...................................................................................................43
Market Analysis................................................................................................44
Demand.............................................................................................................44
Market Segmentation.......................................................................................44
Industry Analysis...............................................................................................46
Competition and Buying Patterns....................................................................47
SWOT Analysis.................................................................................................48
PEST Analysis..................................................................................................50
Financial Statements.......................................................................................52
Start-up Costs..................................................................................................52
Financing & Bank Loan Amortisation............................................................54
Pro Forma Income Statement........................................................................55
Assumptions...................................................................................................56
Revenue and Expenses .................................................................................59
Monthly Cash Flow Statement.....................................................................60
Pro Forma Annual Cash Flow......................................................................64
Pro Forma Balance Sheet............................................................................65
Break Even Analysis ...................................................................................66
Payback Period Analysis............................................................................67
Financials Graphs.......................................................................................68
Risk Analysis...............................................................................................70
Potential Sources of Finance.....................................................................73
Equity Financing.........................................................................................73
Debt Financing ...........................................................................................74
Top Reasons for failure of Butchery Businesses.....................................77
Other Business Plans..................................................................................79
Disclaimer.....................................................................................................81
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