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Post Info TOPIC: Adive on opening a New Meat Market


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Adive on opening a New Meat Market


I am wanting to open a meat market in my home town in Oklahoma and need ny and all advice on opening it.  I began as a butcher at the age of 15 in a small home town grocery store and then went to college and received a meat science degree.  After college I worked for two large meat processing facility here in Oklahoma and then was offered a job with a different company in a different field.  I have not butchered for the public in a long time (12 Years) but I do still cut meat at home for my family (small scale).  The past several years I do nothing but think of butchering to the point it interferes with my daily duties at my current job.  The only places to purchase meat in town is at our local grocery store.  Not naming names but it starts with a W.  I have visited with people at our local church and around town and they welcome the thought of a local butcher.  The local butcher retired 20 years ago and people have really missed him and his store.  So, any advice on where to start would be appreciated!  It sounds funny but the longer I am away from butchering the more I am wanting to get back to it.  I feel like there is a piece of me missing. 



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RE: Adive on opening a New Meat Market


I opened my Meat Market in 2003 and we are still surviving in a very tough business.  When I opened, I had very little meat cutting experience but Managed high volume Supermarkets for many years.

Here is my advice.

Know the business you are getting into.

Try to build the business on Quality and Service.  Do not worry about competitor’s prices, Charge what you need to charge to give great quality and Service.

Do more than Fresh Meat.  Have enough products to build full meals.  We have a Deli and Sub Sandwiches at our Meat Market.

Don’t go cheap on your facility and equipment.  Even have a refrigerated cutting room.  Good Scales and Cash Registers are just as important. 

This is just a few tips.  Let me know if you have any specific questions.

Dan-O



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Adive on opening a New Meat Market


Thanks Dan-O,

Your first point is key, build the business on Quality and Service. I learned that at an early age. Serve quality products and serve the public with a smile and friendly conversation. The grocery store I worked in through high school and

college is a good example. We shut the meat market down at 5pm for cleanup (store closed at 6pm) and it never failed that we would have a customer come in at 5:45pm and want lunch meat or a chicken cut up. No matter what time

the customer came in we always would stop what we were doing and serve the customer, even if that meant we had to stay an extra 30 minutes or so after closing time to clean up.

Thank you for the advice and I will be posting in the future some specific questions. Right now I am in the planning stage on the meat market. I have to wait until my wife graduates in may with her masters and lands a good

nurse practitioners job before I can jump headlong into the business.

One last thing, who are some good companies to purchase good quality meat from in my area, I live in southern Oklahoma (if you know) or how should I go about researching companies to purchase from?

bigmmartin

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RE: Adive on opening a New Meat Market


I use Sherwood Food Distributors in Atlanta.  They have Sherwood in Southern Oklahoma (405) 751-2333.

3120 W Britton Rd # 204, Oklahoma City, OK 73120.

http://www.sherwoodfoods.com/



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Newbie

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Adive on opening a New Meat Market


Thank You!

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RE: Adive on opening a New Meat Market


Hi Bigmmartin and welcome to our club. I am one of the club moderators and wish you well in your endeavor. If I can help you in any way don't hesitate to send me a message. I did find some old topics on: Opening your own Butcher Shop. Just type this into the search tab and lots of topics will come up for you.

Here is a site that you can visit to get additional information also. http://www.bplans.com/butcher_shop_business_plan/executive_summary_fc.php.



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Phil ( coalcracker ) Verduce

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