Business plan for the production of sausages. Your own business - Butcher shop

Sausage business. How to open a sausage shop. Peculiarities of trade in sausage products.

Sausage can rightfully be called one of the most popular products; almost no holiday table is complete without sliced sausage and several salads with the addition of this product, and of course, what kind of sandwich can there be without sausage. The fairly high demand for sausage products is an opportunity to organize your own profitable sausage business.

How to open a sausage shop.

The first thing you need to start with in this business is finding a manufacturer of sausages. In other words, you need to look for a meat processing plant that produces good, high-quality products at reasonable prices. Here you need to understand one point: large meat processing plants, as a rule, already have their own distribution networks, and the purchase of products from them in small wholesale is carried out through sales representatives, as a result, the purchase for you will be clearly overpriced. It makes no sense to purchase goods at this price; you will have to set a minimum markup so that the price of the goods is no more than that of competitors, otherwise the buyer will buy sausage not in your store, but in a neighboring one.

Therefore, you need to look for a sausage manufacturer who does not sell its products in retail outlets in your city or town. An alternative is cooperation with a small manufacturer directly without intermediaries, with the possibility of small wholesale purchases.

The next step will be to find premises to rent for a sausage shop. The premises must be located in a busy place and comply with sanitary standards - this is, first of all, the presence of a washbasin with running water and sewerage, without which it will be very problematic to obtain permission to trade at the SES.

This is followed by registration of an individual entrepreneur, obtaining permission from the SES and the veterinary service. To obtain permits, you may have to negotiate; in this matter, each entrepreneur decides for himself to pay or not to pay. Also an important point is the fire inspection; issues with this service should be resolved either by the owner of the premises or the tenant; this issue should be discussed immediately before signing a lease agreement with the owner of the premises.

Equipment for trade in sausage products.

To open a sausage business you will need the following equipment:

Refrigerated display cases – for direct display of sausages for sale while maintaining the optimal temperature in the display cases + 6°C. The best option would be to install 2 display cases, one display case for cooked smoked and dry-cured sausages, the other for boiled boiled sausages, sausages and cheese. It is not advisable to install more than 2 display windows for a newly opened store; firstly, this is an additional consumption of electricity, for which you need to pay at prices much higher than for the population. For the same reason, it is not advisable to immediately install freezers with dumplings and other frozen foods; these chambers consume a sufficient amount of electricity and will empty your pocket every month. Secondly, you shouldn’t buy too many sausages either, because sausage is a perishable product, so two display cases will be more than enough.

Refrigerator for storing sausages, you can use a regular household refrigerator.

Table cabinet for scales.

Scales - it is better to purchase two scales at once, one for work, the other as a spare in case of breakdown.

Two knives, one for cutting sausage, the other for cheese (there is a special knife for cheese).

Two cutting boards, one on which they cut sausages, on the other cheese.

Cabinets and shelves for piece goods; in addition to sausages, you can also sell various products - ketchups, sauces, canned food, etc.

This is a basic list of equipment needed for a sausage shop.

Sausage business. Peculiarities of trade in sausage products.

The first thing you need to operate a sausage shop is to create an assortment of sausage products and organize the supply of goods. The assortment should not be too small, but not too large, it is better to buy not a lot of everything at first, in the first days of trading it will be clear which products are in greater demand and which ones are less in demand. We purchase the most popular items in large volumes, and reduce the remaining slow-moving ones or completely exclude them from the assortment.

Here is an approximate list of the main types of sausages that should be present on the display case:

Boiled sausages (such as doctor's, milk, children's).
Smoked and boiled (servelata, salami).
Sausages.
Sausages with cheese.
Sausages with lard.
Sausages.
Hunter's sausages.
Raw-cured sausages.
Buzhenina.
Boiled-smoked balyk.
Raw smoked balyk.
Bacon.

The assortment can also be diversified:

Smoked pork ribs.
Cheek is boiled and smoked.
Seltz.
Boiled-smoked pork neck.
Etc.

As practice shows, you can sell cheese quite successfully together with sausages; 3 types of cheese will be quite enough for a start; the most popular ones are “Russian” and “Dutch”.

But the trade in sausage products has its disadvantages, the main disadvantages being the rather short shelf life of sausages and their shrinkage - weight loss in the process of loss of moisture. The shortest shelf life for boiled sausages, small sausages, and frankfurters is about 1 week. Slightly more for smoked-boiled sausages and the largest for raw-dried ones (more than 1 month).

To increase shelf life, some manufacturers pack sausages in vacuum packaging; on the one hand, the shelf life of the product increases, but on the other hand, such sausages have a less attractive presentation. In this case, you can proceed in the following way: remove the vacuum packaging from the sausage that should be placed on the display case, and leave the rest of the sausage in the packaging in the refrigerator. As they are sold from the display case, the sausages from the refrigerator are unpacked and placed in the display case. In this simple way you can increase the sale of sausages and reduce product shrinkage.

You should also remember that goods displayed in a display window lose their presentation faster than those stored in the refrigerator. Therefore, you need to put the product in the window in such a way that it sells in 1 - 2 days.

In order for sausages to remain marketable for as long as possible, direct sunlight should be avoided on the display case; this must be taken into account when installing the display case in the store.

If the display case has a backlight lamp with a cold spectrum, change it to a lamp with a warm spectrum. It has been noticed that sausages look much better in the warm spectrum of light.

An important role in the sausage business is played by the correct display of goods in the window; the daily revenue of the store depends on how the goods are correctly laid out by the seller, so you need to hire a seller with experience in working in a sausage shop.

It’s safe to say that 50% of revenue depends on the seller, on his ability to please the most demanding customers. It depends on how you treat your customers whether they will become your regular customers and increase your revenue or whether they will go to your competitors.

If the buyer is satisfied with the quality of service, he will come to your store and may recommend your store to his neighbors, in this case the so-called word of mouth works - free and most effective advertising.

We count profit in the sausage business.

The profit of a sausage store directly depends on turnover; the faster the imported product is sold, the less it loses its presentation and weight due to shrinkage, and accordingly the profit will be very good. If you make mistakes such as purchasing too large a batch of goods that were not sold on time, the result will be damage to the goods and losses. An incompetent, rude salesperson can significantly reduce a store’s profit.

The meat business industry is represented by different types of products. Sausage in any form does not lose its popularity among consumers with different material incomes. But quality and prices do not always satisfy the population, which arouses interest in new manufacturers who may satisfy their expectations. Therefore, the meat products segment opens the door to young entrepreneurs who are interested in how to open a sausage shop from scratch. The business is profitable, but requires serious financial and physical investments. Where to start a sausage business? Is the meat business profitable for a novice entrepreneur in the face of serious competition? The step-by-step instructions in the article will give answers to your questions.

Resume

Opening a sausage enterprise involves two investment options, which depend on the financial situation of the entrepreneur:

A small workshop equipped with automated equipment, with a productivity of up to 200 kg per shift. Does not require large areas for placement (up to 50-70 sq. m). To launch a sausage shop, investments from 500 thousand to 1 million rubles are required. The assortment is minimal; there is no need to spend money on developing a recipe until the workshop begins to make a profit. Relevant for farmers who decide to expand the scope of livestock farming and independently process poultry, pork, and beef.
Automated sausage line, designed for a capacity of 500 kg of product per shift. Requires powerful equipment, which requires a room of 100 square meters. m. A small business can grow into a large supplier of sausages if it organizes its activities correctly. Investments of 5 to 10 million rubles or more will be required.

Regardless of what business idea a novice entrepreneur has, he needs to go through stages that are the same for both a small sausage shop and a production complex:

Writing a business plan with detailed calculations and analysis of the selected segment.
Selecting a form of activity, registration with the Federal Tax Service.
Collection of documents for opening a sausage production.
Search for premises that meet the requirements of inspection services and project conditions. Repair and equipment of the sausage production workshop.
Selection of raw material suppliers (if necessary).
Promotion of products on the market.
Making a profit, analyzing the work performed.

Let's look at each stage in more detail.

Preparing for the project

A business begins with a project that reflects an idea and methods of implementation. A competition analysis is carried out. This is an important indicator in sausage production. Depends on the region in which the opening of the workshop and further sale of products are planned. If there are only a few local producers and they do not interfere with attracting the required number of target audiences, then it makes sense to enter the local market. In another situation, you will have to look for customers in other regions or make products more attractive to buyers than those of competitors.

Starting a business without analyzing the market and consumer demand is risky. You can invest money and not get the desired income. The conclusions are included in the business plan to understand whether the idea is profitable or whether it is better to choose a different direction.

The second point at this stage is the choice of the legal form of entrepreneurship. Two forms are suitable for a sausage shop:

An individual entrepreneur, if there is only one owner and plans only to wholesale his products, without opening personal outlets for the sale of sausages, sausages, and meat. Registration requires a smaller package of documents and finances.
Limited liability company, if the sausage shop is opened by two or more founders. Relevant for large-scale production, where large investments in equipment, premises, and promotion are needed, but this is beyond the capabilities of one person.
A peasant (farm) enterprise, if an entrepreneur living in a rural area and having a plot or premises for placing sausage equipment has decided to open a sausage shop. Beneficial for individuals who breed animals or poultry and who decide to independently process meat into sausage and sell it to the consumer.

Which form of activity registration to choose depends on the specific case, but you always need to weigh the pros and cons and find the most favorable conditions. At this stage, it is worth studying the requirements for preferential taxation so that taxes are feasible at the promotion stage.

Paperwork

The meat business involves visiting regulatory agencies. They issue documents for premises and communications. Confirm the possibility of placing specific equipment. They check whether the meat meets the requirements of the veterinary service and the quality of the products.

The list of documents for opening a sausage shop and further delivery of goods to store shelves contains the following items:

Documents for the premises (rent or ownership, technical conditions, sanitary condition). We receive them from the BTI, SES, and fire department. The room must be spacious to accommodate a workshop, a warehouse for storing raw materials and the final product.
Sanitary book for each workshop employee.
A veterinarian's opinion on the quality of the meat and the suitability of the conditions for cutting the meat.
License for sausage products, recipes for each type, laboratory tests.
Trademark registration.

If the documents are not fully collected, no retailer will be willing to enter into a contract for the supply of sausage. The opportunity to earn money is postponed indefinitely.

Advantages and Disadvantages

The cost of starting a business depends on the condition of the building chosen for production, the distance from the electricity line, water supply, and sewerage. Sausage production has both positive and negative sides for a novice businessman. The profitability of a sausage shop depends on many conditions, but with the right approach it is 25-30%.

The pros and cons must be taken into account at the stage of preparing a business plan. The advantages include the following points:

Constant demand for products.
Large chains are interested in purchasing products from local producers.
You can start a sausage shop as an extension of your own livestock farm.

There are also disadvantages:

There is a lot of competition, it is difficult to reach consumers and gain their trust.
Paperwork can drag on and delay the launch of the sausage shop.
Constant control by the veterinary service, SES, Rospotrebnadzor, the need for laboratory confirmation of product quality. Without this, there is no way to sell products to retail chains.
Reputation depends on the quality of raw materials; finding good suppliers if you don’t have your own livestock farm is not so easy.

In the end

There is always a demand for sausages, but competition in the industry is quite fierce. If there is an opportunity (a special recipe, meat at a favorable price, or personal farming) to produce sausage that will attract the target audience by price, taste, quality, then there are no obstacles to the implementation of the plan. We recommend that you read the business plan for a sausage shop with calculations on our portal to get more information for thought.

High-quality sausages are produced not only at meat processing plants. Many entrepreneurs make homemade blood, liver, raw smoked and other sausages, which have excellent taste. Making sausage at home as a business brings them good profits. You will learn how to open such a mini-enterprise in this article.

Registration of activities

To prevent regulatory authorities from closing your company, you should officially register your business and comply with all the requirements of the SES and Veterinary Supervision. In this case, the regulatory authorities will meet you halfway and help solve all problems that arise in the course of your activities.

First of all it follows. The choice of legal form depends on the size of your enterprise. If you want to organize sausage production at home, just register as a private entrepreneur.

In addition, you need to obtain certificates for finished products. This can be done through a declaration-statement, which is a guarantee that your company will produce only high-quality products that fully comply with all established requirements.

To obtain a certificate, you must provide the following documents to Rostest:

Statement;
Constituent documentation;
Documents for production premises;
A certificate issued by the SES;
Product range;
Documents confirming the quality of raw materials;
Examination results;
Product samples;
Certification agreement.

Before you start preparing the documents, you need to develop a business plan for a sausage production workshop, describe the technology and draw up a list of equipment.

Choosing premises for an enterprise

If you decide to open the production of homemade sausage as a business, you need, first of all, to choose the right premises. The success of your enterprise largely depends on this, so this stage should be given special attention. The workshop cannot be opened in a residential area, since veterinary control will immediately close it. This must be a separate building located at a certain distance from the house and outbuildings. To avoid mistakes, it is advisable to seek help from a specialist. He will help you develop a workshop design and give useful advice on equipment placement.

The most important condition that sanitary and epidemiological control puts forward is the competent distribution of flows of raw materials and finished products. They should not intersect anywhere. This is a very important point that should be taken into account when equipping the workshop. In addition, the room must be equipped with all communications (water supply, sewerage, ventilation, etc.).

Raw materials

Before purchasing raw materials from a supplier, be sure to ask them for all documents. Meat, shells, threads and other materials must have quality certificates. Verification of the authenticity of veterinary documentation should be entrusted to a sanitary doctor, who will be able to determine by the appearance of the meat whether it has undergone an examination. In addition, the specialist will find out where the products were brought from and where they were stamped.

Technological scheme for the production of boiled sausages, frankfurters and small sausages, meat loaves

If you purchase raw materials for sausage production in small quantities, you can carry out the examination in your own laboratory organized at the enterprise. Another option is to negotiate with a veterinary laboratory located in the market. Experienced specialists will perform all the necessary tests and stamp.

To purchase raw materials from abroad, it is necessary to obtain permission to import them into our country. It is issued by the chief state veterinary inspector or his deputies. But if you want to open a mini-shop for sausage production, such a document is unlikely to be needed.

Process

Now let’s look at the technology for producing sausage at home step by step:

Meat sorting. At the first stage, raw materials are separated by grade. The best meat for making sausage is lean. High-quality products are made from it. Lean meat contains only 30% fat. For homemade sausage of the first and second grade, semi-fat meat is suitable;
Processing of intestines. Small intestines are suitable for sausage production. They are processed immediately after removal. First of all, all the contents are removed from the intestine and placed in a bowl of cold water. After this, the shells should be washed well, turned inside out and scraped with a knife on a cutting board. After treatment with a solution of potassium permanganate, the cleaned intestines can be used to prepare boiled sausage. If you want to make raw smoked sausage, the casing should be soaked in salt water for 2-4 weeks;
Ground meat. To produce homemade sausage, different types of meat are usually taken. It is cut into large pieces and salted, after which it is left for a day to ripen. Next, you need to grind the meat into minced meat, add various spices, garlic and salt. Also don't forget to add chopped bacon;
Injection. One end of the intestine must be tied tightly with a thread, and the other must be secured to a special syringe or wide funnel. As the intestine fills, the minced meat goes down on its own. The most important thing is to prevent the formation of voids or air cavities. It is not advisable to stuff the intestine too tightly, as it may burst during heat treatment. This does not apply to smoked sausages, the volume of which decreases during cooking;
Draft. Stuffed and tied sausages should be hung in a cool, dry room to settle;
Heat treatment. In order for the air to escape from the sausage, it must be pierced with a needle in different places. Before frying, the product is dried in the oven. The finished sausage is cooled in a separate room, hanging.

This is a traditional scheme for producing sausage at home. Depending on the recipe, minor changes can be made.

Staff

To organize sausage production as a business, you need to hire appropriate personnel, since one person cannot physically do all the work.

First of all, you will need a professional technologist who will control the quality of the products and compliance with the sausage preparation technology. In addition, the technologist develops new recipes for meat products. You also need to hire two butchers for deboning carcasses, an accountant and a forwarder. This is the minimum staff of workers who can service a small sausage production mine.

Equipment

Before opening, you need to make sure that it brings good profit. To do this, you first need to carry out careful calculations. To quickly return the initial investment, you need to produce at least 200 kg of finished products per day.

What equipment do you need to purchase for making sausage at home?

To work you will need:

Meat deboning table;
Knives;
Electric meat grinder;
Machine for kneading minced meat;
A special syringe designed for filling sausages;
Bake.

The most important unit in the workshop is the furnace. The quality of the product largely depends on its functional characteristics. At the start, to save money, you can purchase used domestic units. Imported sausage production equipment is expensive, but it has many convenient features and is highly productive.

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Costs and profits

When drawing up a business plan for sausage production, you should include the following mandatory expenses:

Registration of an enterprise and registration of permits – about $700;
Equipment – from 10 thousand dollars;
Refrigerators – from 4 thousand dollars;
Purchase of raw materials – from 1.5–2 thousand dollars;
Rent of premises – 1 thousand dollars.

In total, at the start you will need about 15 thousand dollars. In addition, you will have to spend money monthly on:

Renting premises;
Utility payments;
Workers' salaries;
Purchase of raw materials.

To increase turnover, you can learn and engage in livestock farming. In this case, you can significantly save on the purchase of raw materials. Experts believe that it can bring good profits. If you combine it with sausage production, you can earn a decent monthly income. Making dumplings as a business at home is another effective way to increase the profitability of the enterprise. Such products are always in demand, so you can earn good money making dumplings. You can also additionally engage in the production of other semi-finished products: dumplings, cutlets, pancakes.

* The calculations use average data for Russia

Sausage is a food product that belongs to sausage products and is minced meat from one or more types of meat, fat and offal with the addition of salt and spices, heat-treated until ready for consumption and packaged in an oblong casing. Sausage is one of the most common types of meat delicacies in our country.

Types of sausages

There are several main types of sausages, which are produced by most modern domestic producers - both small and large. The most common and inexpensive types of sausages include boiled sausages, made from salted minced meat. The most popular variety of this type of sausage in our country is “doctor’s sausage.” As the name implies, cooked sausages are cooked at a temperature of about 80 degrees Celsius. Cheap types of sausages contain, in addition to the meat itself, a large amount of soy. Due to the high water content in boiled sausage, it has a short shelf life.

Cooked-smoked sausages They are first boiled and then smoked. If boiled sausages have a uniform consistency and do not contain a large amount of spices, then boiled-smoked sausages have a more spicy taste and may consist of small pieces of meat. Milk, cream, lard, flour and starch are often used as additives in the preparation of these types of sausages.

Semi-smoked sausages, according to the recipe, they are first fried, then boiled and finally smoked. Semi-smoked sausages are not inferior in taste to boiled-smoked ones. The only difference is that when they are heat treated, the weight loss will be significantly less.

Raw smoked sausages, unlike other sausages, are not subjected to high-temperature heat treatment and contain the largest amount of spices. During the process of cold smoking at a temperature of 20-25 degrees Celsius, the meat is fermented and dehydrated. It takes about a month (up to 40 days) for raw smoked sausages to mature. This period can be reduced by adding an acid that affects the pH level and starting cultures (usually yeast microorganisms).

Dry-cured sausages(for example, salami) are made from minced marinated meat, which is smoked in cold smoke for 3-4 days and then dried at a temperature of 15-18 degrees Celsius.

Finally, there are also liver sausages, which are made from meat by-products and are the cheapest types of sausages on the Russian market.

Prospects for the sausage business in Russia

The Russian sausage market, according to research data, has been actively developing over the past ten years. The annual growth rate is about 7.5-8.0%. First of all, thanks to the stable and constantly increasing demand for meat products. In general, this segment, which has one of the highest turnover rates in the Russian food industry, is assessed by entrepreneurs and investors as promising, which explains the high level of competition in it. The domestic market is dominated by domestically produced products (its share is estimated at 99%). However, after Russia joined the WTO, the share of imports of sausage products increases every year.

The largest domestic sausage production enterprises are mostly located in the following regions: Central Federal District - 38%, Volga Federal District - 19%, Northwestern Federal District - 12%. In terms of production volumes, enterprises in Moscow, the Moscow and Saratov regions are leaders. At the same time, most of them use the capacities at their disposal by an average of 62%.

Despite the high level of competition in the sausage market, it does not lose its attractiveness for new manufacturing companies operating at the regional level. However, in order for a mini-workshop to become successful, several basic rules must be followed. First, you first need to select the segment (product and price) in which you will work. Today, the market for smoked sausages is the most promising, with a share of almost 30%. Secondly, experts advise investing in the development of your own recipes and strict quality control of manufactured products. Thirdly, you should start by searching for distribution channels and establishing relationships with grocery stores and retail chains (including super and hypermarkets).

Opening of a sausage shop

The production of sausages is a highly profitable and fast-paying business, which, however, has certain nuances and difficulties (like any other food production). Most of the difficulties in organizing it are associated with finding a suitable premises for a workshop that would comply with all sanitary rules, and obtaining the necessary permits. So, for example, the building of a former kindergarten, residential premises and public institutions (rest homes, bathhouses, etc.) will not be suitable for a sausage shop. Its minimum area should be 50 square meters. meters. However, even for a small production of sausages, producing less than one ton of finished products per day, you will need a premises with an area of at least twice as large - from 100 to 250 square meters. meters. If your production volumes amount to one ton of sausage per day, then the workshop area will be no less than 300 square meters. meters.

The workshop should have a low-temperature chamber for storing raw materials, one refrigeration chamber for ripening minced meat, and a second for finished products. The total area of the workshop is divided into several separate zones: a department for the preparation and processing of raw materials, a raw materials workshop, a workshop for grinding, salting and preparing minced meat, a thermal department, a warehouse for dry bulk products, a room for storing equipment and other materials, a washing room for returnable containers, storage room for sodium nitrate solution, expedition. In addition, it is necessary to provide space for a locker room, shower, kitchen and bathroom, storage space for sanitary clothing and equipment. The main requirement is that during the production of sausages, the finished product should not come into contact with raw materials that have not yet been processed.

If you have not had experience in this area, it is better when choosing a premises for a workshop to seek help from an experienced specialist who can assess it for compliance with all requirements and prepare a plan for production, warehouse and office premises.

With an extremely limited budget, you can purchase a monoblock, which is a turnkey mini-workshop. To install a monoblock, you will need a plot of land with all communications connected. This option is more suitable for rural areas and small production on a functioning farm (for processing your own raw materials). However, as an independent option for a sausage production workshop, it is unprofitable.

At the next stage, when the premises have been found, you need to choose a legal form for your enterprise. This can be either an individual entrepreneur (individual entrepreneur) or an LLC (limited liability company). In addition, you will need to register with the funds (Social Insurance Fund and Pension Fund) and obtain permits to carry out your activities from various services - SES, ROSTEST, Veterinary and Fire Inspectorate. According to the Law on the Protection of Consumer Rights, products that go on sale must have a certificate of conformity and consumer labeling, by which the manufacturer can be identified. Mandatory certification of food products is carried out in one of two forms: according to the documents of the GOST R Certification System and according to the rules for product certification using a declaration application.

Nowadays, as a rule, large productions are certified under GOST R, which have a fully established production and quality control system and whose workers have the necessary qualifications. The difficulty lies in the fact that GOST R requires that the enterprise have a production certificate or a quality certificate issued by ROSTEST. Obviously, it is almost impossible or very difficult for a small workshop to fulfill all these requirements.

For the GOST R certification system, it is necessary to submit a number of documents: a production or quality system certificate, a product test report in an accredited laboratory, a hygiene certificate, a veterinary certificate.

Most small businesses prefer to certify their products through a declaration application. To do this, you need to contact the same ROSTEST with a statement guaranteeing that the workshop will produce safe products that comply with regulatory and technical documentation. The following list of documents is attached to the application: copies of constituent documents, lease of production space, a copy of a certificate from the SES on production permission, a list of produced food products indicating regulatory and technical documents, copies of regulatory and technical documentation (NTD) for new types of products agreed with Trade, SES and registered at the All-Russian Scientific Research Institute Standard, a hygienic certificate as a form of approval of technical documentation with the SES, a document on the enterprise’s ability to monitor physical and chemical quality indicators or an agreement with an existing laboratory, certificate documents confirming the safety of raw materials and packaging materials, samples of test products, an agreement on product certification, veterinary certificate.

After checking all the submitted documents, Gosnadzor carries out an inspection of the production with the execution of an act and, if the inspection is successful, issues a certificate of conformity. The latter can be issued for a period of one or three years. For a new small production it is more profitable to obtain a certificate of conformity valid for a year. This time will be enough to finally formulate your assortment and fine-tune all processes. The received certificate, by the way, does not at all exempt you from quarterly inspection control by ROSTEST, SES and Veterinary Inspectorate, which involves a thorough inspection of the premises and analysis of samples of manufactured products, checking their packaging and labeling. If the condition of the selected samples does not comply with established regulatory documents, the products are subject to confiscation, and for the workshop itself this is fraught with serious losses and troubles, including closure.

To make sausages you will need special equipment. The main equipment and inventory include boning tables, knives for cutting carcasses, deboning (separating meat from bones), grinding ingredients, a minced meat mixer, an electric meat grinder (grinder), refrigeration chambers, a cutter for preparing minced meat for boiled sausages and pates, a syringe for stuffing sausages. shells with minced meat, an oven with a smoke generator (it is better to give preference to a universal model, which can be used for drying, cooking, frying and smoking). You should not skimp on equipment, since it is this that determines the productivity of your enterprise. The domestic market offers equipment from both Russian and foreign manufacturers.

Experts recommend that when choosing, you should focus, first of all, on technological indicators, and not on production. Imported cars are much cheaper than domestic ones with similar characteristics, but the latter are practically not inferior to them in reliability. An additional advantage of domestic equipment is the lower cost of spare parts and repairs, if necessary. When choosing equipment, pay attention to the material from which it is made. It should be either stainless steel or food grade aluminum.

For comparison, we give approximate prices for basic equipment. Thus, the minimum cost of a refrigeration chamber (a total of 2-3 units will be needed) is from 100 thousand rubles, a grinder - from 60 thousand rubles, a minced meat mixer for 150 liters - from 35 thousand rubles, a cutter - from 100 thousand rubles, a vacuum syringe - from 35 thousand rubles, pneumatic clipper - from 20 thousand rubles, hair cutter - from 68 thousand rubles, band saw - from 20 thousand rubles, heat chamber - from 87 thousand rubles.

It is best to purchase raw materials from domestic suppliers - wholesale companies and farms. Please note: all products you purchase and components of the finished product (even sausage casings and sausage dressing threads) must have certificates confirming their origin and quality. To check the authenticity of the documentation and the quality of the raw materials, you can contact the services of a commodity doctor or a sanitary doctor who understands all the nuances. When purchasing small quantities of meat from farms, a medical examination can be carried out during production by concluding an agreement with the veterinary and sanitary laboratory of the regional food market. Specialists from the local laboratory will carry out all the necessary tests and stamp it.

Many manufacturers prefer to purchase raw materials abroad, which entails additional costs for obtaining a special permit to import them into Russia. To obtain such permission, you must submit a written application to the veterinary service of your region (region or republic) at least thirty days before importation, indicating the characteristics of the imported products, the place of their storage, quarantine, processing, purpose of import, and country. It goes without saying that this raw material must have all the necessary documents: a general certificate or a certificate agreed upon with the veterinary service of the exporting country, agreements (treaties, protocols, conventions) between the veterinary services of our country and the exporting state.

To work in production you will need employees. First of all, you cannot do without the help of a technologist who will control the quality of products and prepare recipes for sausages, butchers for deboning meat and cutting carcasses, if you do not plan to purchase already prepared meat, a freight forwarder, a mechanic, general workers, and an accountant. The functions of managers for the purchase of raw materials and sales of finished products can be taken over for the first time. Modern automated equipment allows significant savings on labor costs. No more than five people will be required to operate one production line. But you shouldn’t skimp on the specialists themselves. Give preference to qualified and experienced workers. Then you will not have to worry about the quality of the products you produce.

However, producing a high-quality and tasty product is only half the battle. It is also necessary to establish its sales. The main sales channels for sausage products are grocery stores, kiosks and stalls, super- and hypermarkets, as well as catering establishments. The most difficult thing is to get on the shelves of super- and hyper-markets, although, for obvious reasons, every manufacturer dreams of this. To do this, you will need to ensure large volumes of supplies, pay for placing your goods on the network, and also agree with an authorized person who is responsible for the assortment of the retail network.

Renting shelf space, for which an agreement is concluded with the network, will cost a decent amount - from 3 to 10 thousand rubles per square meter of display, depending on the type of product. In the case of a new product that is still unknown to the consumer, paying monthly or annually for a shelf may not be profitable. Ideally, it is better to display your product in networks where there is a single fee for joining the network. However, keep in mind that with the latter option, a change in management is possible (which happens quite often in large chains), and proving to the new person in charge that you have already made your single contribution may be problematic and you will have to pay again.

A high entry threshold, the requirement for large volumes and stable supplies, deferred payment (minimum 60 days) - all this makes it much more difficult for small industries to enter the network. In addition, most hyper- and supermarkets, as well as regular retail chains in the “convenience store” format, produce goods under their own brand for the most popular food items. If there is no other option, you can try to offer them to sell your products under their own brand. Keep in mind that if your product does end up on the supermarket shelves, but turns out to be unmarketable, the chain will simply terminate the contract with you.

So, let's calculate our expenses and possible profits. Let's take as an example a mini-workshop with an area of 50 square meters. meters (minimum area) with a capacity of 200 kg of sausages per eight-hour shift. Renting such premises will cost from 120-130 thousand rubles per year, depending on the location. To open such a small workshop for the production of sausages, you will need from 550 thousand rubles. This amount includes registration and registration of the enterprise, rental of premises (conditionally ready for operation as a workshop), purchase of equipment, raw materials and wages to employees for the first time. Ideally, the reserve for the first months should, of course, be larger. Experts advise having enough funds for at least six months of uninterrupted operation of the workshop when reaching zero.

Monthly costs include the cost of purchasing raw materials, utilities, rent and wages. However, most likely, you will not need this supply. A sausage shop has a very high profitability, which can reach 30% (however, in fact this figure is rather closer to 25%). The payback period is, under favorable conditions, three months.

Sysoeva Lilia

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Ivan tea of Russia. Healing fees. Health know-how. Elixir of life.

Producing sausage at home as a business is a promising idea, which is confirmed by numerous arguments. The main one is the decline in the quality of products from large meat processing plants. Introduction of additives into products that reduce the taste and benefits of consuming the product. In addition, interest in natural food is increasing due to the promotion of a healthy lifestyle, proper nutrition, and rational diets.

Feedback from an entrepreneur: After a severe allergic attack, the child was forbidden to eat literally everything. What was possible, my daughter, who does not have a good appetite, refused to eat herself. Our salvation was farm sausage, for which my husband drove 42 km from the city every morning. Gray, not pink, with a delicate aroma, Masha immediately liked it. And for me, because not a single spot, not a millimeter of flaky skin appeared after using it. By the way, the price is quite reasonable, not much higher than the factory “chemicals”.
Victoria Romanova, Petrozavodsk.

1. Where to start?

First of all, you need a premises that meets the requirements of Rospotrebnadzor and sanitary and epidemiological services. It is prohibited to produce anything in a city apartment, so this type of business is suitable for owners of their own separate buildings - country houses, dachas, etc.

They must be equipped with stationary ventilation systems, water supply, electrification and powerful hoods. In addition, regulatory authorities will regularly check the condition of the air and soil for contamination by food production waste. To register your business, a potential entrepreneur must contact the administration (local, regional, municipalities). They will provide a list of documents required for preparation and approval. It varies from region to region, but always involves obtaining certificates from Veterinary Supervision, Rospotrebnadzor, and the Ministry of Emergency Situations (for compliance of premises with fire safety standards). The next stage is obtaining certificates for products. Simultaneously with submitting the application-declaration, you must submit a package of documents:

Constituent.
Confirming ownership (lease) of the premises.
Assortment.
Documentation for raw materials.
Data from the examinations carried out.
Samples of finished products.