How to Start a Meat Shop Business


If you are planning to set up a meat shop, as a starter it is best to look around your area, your subdivision or your community. How far is the market, and is there a nearby meat shop that is operating, or a possible competition? Investigate your market, how many households are in the area? This way you can somehow determine if you have a good market, and a possible steady number of buyers who will patronize your products. This will also help you decide whether the location you are planning to set up a meat shop is best.

The next step is to identify a steady source of your products i.e. meat supplier which ideally should include beef, pork, chicken and preserves/processed meats such as tocino, tapa, etc. at a price that can provide you a good profit margin. You can initially source your product from a secondary supplier, however if you have determined the volume you need, you can source your products from primary suppliers such as meat farms, poultry, or piggeries. Make sure that your supplier will provide you the products at reasonable and competitive prices.


If you have a limited capital you can start with poultry meat and eventually expand to include beef, pork, and preserves/processed meats such as tocino, sausages, bacon etc. To advertise your meat shop, you can distribute recipe fliers with the name and location of your meat shop in area.

Get a person/helper who knows how to make meat cuts; you would also need freezers, knives, weighing scales – the usual equipments you see in meat shops.

You would also need the typical permits needed to run your meat shop as follows: Mayor’s permit, health certification, certification from the Bureau of Internal Revenue (BIR), and Social Security System, Philhealth, and Pag-IBIG coverage for the people working in your business.

13 comments:

  1. hello po,
    i'm rowena of italy. magkano po ba ang capital nito? para ho sana sa mga relatives ko sa pinas.
    thank you.

    ReplyDelete
  2. hello rowena, it will depend on location if you choose to own or rent the shop. In Metro Manila around 500K, and 200K in cities outside MM.

    ReplyDelete
  3. Yeah..that's true..
    visit this blog for other meat shop business tips.
    jumptobusiness.blogspot.com

    ReplyDelete
  4. im an experienced butcher/cook looking for a business partner for meatshop/food business. anybody interested can email me at ncdgcartoon@gmail.com

    ReplyDelete
  5. hi, im an experienced butcher/cook looking for ideas/business partners in meatshop/food business. pls email me at ncdgcartoon@gmail.com

    ReplyDelete
  6. Hi, anu po ba equipments needed for meatshop. Im planning to start my shop kasi with small capital

    ReplyDelete
  7. Hi, im planning to put up a small CHICKEN STATION. Exclusive chicken lang sana, do you have any idea kung magkano ung capital? Itry ko muna ng pakonte konte sana. And anyone there na may alam supplier? Im from san fernando pampanga ph. Thanks

    ReplyDelete
  8. Pashare nman po ng shelf life ng pork and chicken

    ReplyDelete
  9. Gaano po katagal ang shelf life ng pork and chicken

    ReplyDelete
  10. Hi, I am a supplier of Imported Frozen Meat such as Pork Belly, Pork Mask, Liver, Kasim, Etc., Chicken Leg Quarter, Beef and See foods, a high quality meat with affordable prices. for inquiries just send an email at jaciesperez@gmail.com

    ReplyDelete
  11. Hi, I am a supplier of Imported Frozen Meat such as Pork Belly, Pork Mask, Liver, Kasim, Etc., Chicken Leg Quarter, Beef and See foods, a high quality meat with affordable prices. for inquiries just send an email at jaciesperez@gmail.com

    ReplyDelete
  12. Hi, I am a supplier of Imported Frozen Meat such as Pork Belly, Pork Mask, Liver, Kasim, Etc., Chicken Leg Quarter, Beef and See foods, a high quality meat with affordable prices. for inquiries just send an email at jaciesperez@gmail.com

    ReplyDelete
    Replies
    1. gud am po...saan po ang location nyo?

      Delete

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