I'd like to hear from members who have opened their own place/Butcher shop..
why did they do it?? how difficult was the process?? (obtaining loans, leases, equipment, location) etc.
Ive heard for 30 years how some fellow meatcutters may want to have their own shop someday, but they really dont know the process of starting one, some things seem like common sense, (finding location, getting equipment, getting a loan, getting a supplier) but to someone who has never done any of this, it seems very scary....
I believe the smaller butcher shops are making a comeback- the more the large box stores go pre-pack, the more it opens a void in the market place
so, if anyone wants to share some success, im sure others would like to hear it -thanks in advance!
The closer to the Bone, The Sweeter the Meat
OK, you goy my attention! I've fought for years to get a shop off the ground but funding and now Michigan's economy have crushed my dream. For years I ran a very successful processing business out of my converted garage. Great during the hunting season.
extra ecclesiam nulla salus