How to open a sausage shop - instruction. How to open a sausage shop

The first mention of such a tasty and useful product, like sausage, refers to the period of ancient Greece. In our country, this product began to appear in the 17th century. If we talk about the modern world, then your own sausage shop is able to become a very profitable company and bring a very decent income. Profitability is about 30%, and payback periods - from 2 to 3 months. Therefore, for novice businessmen, a mini shop for the production of sausages is a very good option.

Before opening the sausage shop, entrepreneurs will need to get a lot of permissive documents. It will also be necessary to register in the following organizations:

• Rostost;
• Verteador;
• Fire Department;

Naturally, all this requires significant monetary and time costs. Only after passing this stage should go to all the rest.

Necessary equipment for opening a shop

In order to produce truly elite products, the production of sausages must necessarily be a conveyor type. The most necessary equipment includes:

• table specialized for the cutting of meat;
• cameras refrigerating (minimum 2 pieces);
• electrometting "Wolf";
• knives of a special form, which is necessary to separate the carcass and grinding the scraping;
• high-performance kutter;
• speed \u200b\u200bsyringe in order to fill the stuffing sausage;
• smoking smoke generator.

Features of the selection of the room

Any production equipment is very important to competently place in the space intended for this. To do this, it is important to choose a room that meets all criteria. Non-novice entrepreneurs should rent a premises for production, at least for some time, but not to build it. The rented room allows you to accumulate certain money. A little later, they can be investing in the creation of a full-fledged production workshop.

The area of \u200b\u200bproduction premises initially should be at least 50 square meters. At the same time, it is necessary to know that the finishly products cannot be categorically in contact with raw materials that have not passed the processing. Sanitary services strictly followed by compliance with this rule, and it should be strictly implemented.

Practical experience has shown that during the first month shop for the production of sausages, even if the smallest size can make a profit in the amount of up to 30% of the initial investments. To start production it will be necessary from 17 to 20 thousand dollars. In the case of a competent organization and high quality of production costs, it will be easily accumulated within 1 desktop.

Note: You can download Ready Business Plan Sausage Production Our partners are with a guarantee of quality!

What you need to know before the production start

Necessary equipment and conditions:

• equipment for warehouses;
• refrigerator for passing the ripening of minced meat;
• low-temperature chladocameras for storage of raw materials;
• selection of space for storeroom with necessary tools and inventory;
• selection of the warehouse compartment, where sodium nitrate is supposed;
• equipment of the washing compartment based on the SES requirements;
• selection of the separation associated with heat treatment;
• ensuring the process with modern technical mechanisms;
• competent preparation of the separation associated with defrosting (defrosting) of meat;
• full preparation of household premises by the beginning of operation.

Only after that it is possible to draw conclusions about the availability of the production workshop to full work.

Search for managing and suitable employees

After the enterprise is almost ready to work, you can begin the formation of the staff and the search for the necessary specialists. Without it, it is not not to do with one entrepreneur, since he is unlikely to fulfill the fulfillment of a complete volume associated with the manufacture of sausages.

It should not be denyed that even in conditions of small production, there must be a technologist in obligatory. His duties conclude recipes, as well as in the control of the proper quality of finished products. In addition, there must be 2 butchers in the staff to separate the carcass and cutter meat. Accountant will be conducted by the reporting documentation. To work with machinery and installations, you will need a mechanic to fulfill the rest of the work - two workers. This number of employees is quite optimal in order to carry out business, which is based on the production of sausages.

Why it is so important to acquire a special monoblock

As already mentioned when its own business is at the initial stage, the room is wiser not to build, but to rent. Only for this will fit the room by no means of each type. The veterinary service is prohibited from the placement of equipment, which is directed to the production of sausages, in the abandoned branches of baths, boarding houses, in children's institutions, recreation homes, and the like. Naturally, the circle of choice of a suitable production room due to this is significantly narrows, which is fraught with an increase in the rent.

Output from this situation will be the acquisition of Monoblock. The modern domestic industry provides unique in its design, not too expensive monoblocks that are suitable for opening such a business. The entrepreneur remains only to acquire a suitable land plot, then deliver a monoblock on the automotive trawl and open a sausage manufacturing shop without any difficult difficulties. It is noteworthy that the same employee can be appointed in the monoblock immediately into several posts, since almost all processes are fully automated or mechanized. All this contributes to an increase in the effectiveness of this business and has a strong impact on increasing profits.

Acquisition of raw materials and equipment for sausage

Equipment for sausage mini workshop, for example, a cooking furnace, can be purchased from both foreign ones, so in Russian manufacturers, but it must be in high quality. At the same time, it is not necessary to forget that with all the attractiveness for beginner entrepreneurs of equipment of domestic production with its low price, more close attention should be paid to the special equipment of imported production. Profile markets often offer universal overseas ovens, allowing to produce cooking, roasting, smoking and drying products.

As for raw materials, novice entrepreneurs are particularly beneficial to acquire it from farms and other producers of animal products. Purchases abroad are fraught with additional problems and obligations: import permit, additional costs regarding time and money. In this case, within one month, the veterinary service provides a statement with the obligatory indication of the features of the cargo, as well as the intended location, quarantine and processing. It will also have to explain why the import is selected, and not domestic raw materials. Imported cargo requires a certificate.

The cost of opening an enterprise of this type

When opening the sausage mini shop, the expenses of various categories will inevitably arise:

• registration of an enterprise (700 dollars);
• equipment needed to start production (8 thousand dollars);
• camera refrigerating, purchased separately (4 thousand dollars);
• purchase of raw materials primary (1.5 thousand dollars);
• renting the premises for 2 months (over $ 600).

All this means that to start your business aimed at the production of sausages, the initial amount of approximately 15 thousand dollars will be required. It should be noted that this amount does not include repair work. The main monthly costs include:

• the acquisition of raw materials (9 thousand dollars every month);
• payment of employees (over 2.2 thousand dollars per month);
• communal costs ($ 700 per month);
• rental of premises (300 dollars per month).

Thus, the size of net profit from sausage is about 5 thousand dollars a month. The increase in revolutions contributes to the fact that the work of sausage workshops is most often in 2 shifts. The profitability percentage is approximately 25-30%. The funds spent at a successful circumstance pays for 2-3 months.

I propose to look at the workshop for the production of sausages with their own eyes:

Sausage business. How to open a sausage store. Features of trade in sausage products.

The sausage can be rightfully called one of the most popular products, almost no festive table costs without sausage cutting and several salads with the addition of this product, well, of course, what sandwich can be without sausage. Pretty high demand for sausage products is an opportunity to organize your own profitable sausage business.

How to open a sausage store.

The first to start in this business is to search for a manufacturer of sausages. In other words, it is necessary to look for a meat processing plant that produces good, high-quality products at affordable prices. Here you need to understand one moment, large meat processing plants, as a rule, already have their own sales networks, and the purchase of products in the fine wholesale is carried out through sales representatives, as a result, the purchase for you will be clearly overpriced. Purchasing goods at such a price does not make sense, the markup will have to put the minimum for the price to have no more than that of competitors, otherwise the buyer will buy a sausage in your store, but in the neighboring.

Therefore, you need to look for the manufacturer of sausages, which does not implement its products in retail outlets in your city or village. As an option, this cooperation with a small manufacturer directly without intermediaries, with the possibility of small-winding purchases.

The next step will be the search for rental space for the sausage store. The room should be in a lively passage place and correspond to sanitary standards - it is primarily the presence of a washbasin with running water and sewage, without which it will be very problematic to obtain permission to trade in the SES.

Next follows the registration of IP, obtaining permission to the SES and in the veterinary service. To get permissions, it is possible to negotiate, in this matter every entrepreneur decides to pay or not pay for himself. Also, an important moment is a fire inspection, questions with this service should solve or the owner of the premises or a tenant, this question should be discussed immediately before signing the lease agreement with the host of the premises.

Equipment for trade in sausage products.

To open the sausage business, you will need equipment:

Refrigerated display cases - for the direct layout of sausages for sale with maintaining the optimum temperature in the windows + 6 ° C. The optimal option will be the installation of 2 showcases, one showcase under the boiled smoked and crumpled sausages, the other under the boots, sausages, sausages and cheese. Installing more than 2 showcases just the opening store is not advisable, firstly, this is an additional consumption of electricity, for which you need to pay at the prices is much higher than for the population. For the same reason, it is not desirable to immediately install freezers with dumplings and other frost, these cameras consume a sufficient amount of electricity and will empty your pocket monthly. Secondly, a lot of sausages purchases, too, do not follow the reason that the sausage is a perishable product, therefore two shop windows will be more than enough.

Refrigerator for storing sausages, you can use the usual household refrigerator.

Table stand for weights.

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

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

Two cutting boards, one on which sausages cut, on another cheese.

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

This is the main list of the necessary equipment for the sausage store.

Sausage business. Features of trade in sausage products.

The first thing that will be needed for the work of the sausage store is to make an assortment of sausages and organize the delivery of goods. The range should be not too small, but not too large, it is better to buy to start everything, in the first, the days of trade will be clear which products are in demand for more than less. We purchase the most running positions in large volumes, the rest of the insensitive reducing or excluding an assortment at all.

Here is an exemplary list of basic types of sausage products, which should be present on the showcase:

• Boiled sausages (such as doctoral, dairy, children).
• Smoked-boiled (servelates, salami).
• Sausage.
• Surrilla with cheese.
• Saladels with lard.
• Sausages.
• Hunting sausages.
• Raw dried sausages.
• Bujhenina.
• Swarn-smoked baluster.
• Surgery Balyk.
• Bacon.

Also an assortment can be diversified:

• Smoked pork ribs.
• Cheekovina boiled smoked.
• Oil.
• Swirling-smoked pork.
• Etc.

As practice shows together with sausages, it is possible to quite successfully sell cheese, 3 types of cheese will be quite enough, the most running "Russian" and "Dutch".

But in the trade of sausages there are its cons, the main minuses are a rather short shelf life of sausages and their dermiska - weight loss in the process of moisture loss. The shortest shelf life of boiled sausages, sardelk, sausages - about 1 week. Slightly more from smoked-boiled sausages and the greatest in damp-dried (more than 1 month).

To increase the shelf life, some manufacturers pack sausages into vacuum packaging, on the one hand, the sales time increases, but on the other hand, such sausages have a less attractive commodity view. In this case, you can do the following method, with sausages, which should be postponed onto the showcase, remove the vacuum packaging, the remaining sausage is left in the package in the refrigerator. As we sell from the showcase, the sausages from the refrigerator are unpackled and laid out in a showcase. In such a simple way, you can increase the sale of sausages and reduce the destruction of the goods.

It should also be remembered that the goods laid out in the showcase loses its turning point faster than the one that is stored in the refrigerator. Therefore, you need to post the goods in the shop window with such a calculation so that it will be saved for 1 to 2 days.

So that the sausages have had a longer freight look, you should avoid direct sunlight onto the showcase, it is necessary to take into account when installing the showcase in the store.

If the display shows a highlight lamp with a cold spectrum of the glow, change it on a lamp with a warm spectrum. It is noted that sausage products look much better in the warm spectrum of the glow.

An important role in the sausage business is played by the correct standing of the goods in the storefront, from how the goods were correctly posted, the day revenue of the store depends, so you need to take the seller with experience in the sausage store.

It is safe to say that 50% of revenues depends on the seller, from his ability to please the most picky customers. Depends on the relationship to customers, they will become your regular customers and will increase your revenue or go to competitors.

If the buyer is satisfied with the quality of service, he will come to your store more and can recommend your store neighbors, in this case the so-called shed radio is working - free and most effective advertising.

Sausage business consider profit.

The profit of the sausage store directly depends on the turnover, the faster the delivered goods are sold, the less he loses the freight look and weight from drying, respectively and profit will be very good. If you allow such errors as the purchase of a too large batch of goods, which did not have time to be implemented at a time limit, as a result of damage to the goods and losses. Not a competent rude seller can significantly reduce the profits of the store.

High-quality sausages are produced not only on meat processing plants. Many entrepreneurs make home blood, liven, smoked and other sausage, which is distinguished by excellent taste. Production of sausages at home as a business brings them a good profit. How to open this mini enterprise, you will learn from this article.

Registration of activities

So that the controls do not close your firm, you should officially register your business and fulfill all the requirements of the SES and the vertigzor. In this case, the controlling authorities will go to meet and will help solve all the problems arising in the process of activity.

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

In addition, you need to receive certificates for finished products. You can do this through a declaration-application that is a guarantee that your company will make only high-quality products that fully appropriate to all established requirements.

To get a certificate, you must provide the following documents to Rostost:

1. Statement;
2. Constituent documentation;
3. Documents for production premises;
4. Help issued by the SES;
5. Product range;
6. Documents confirming the quality of raw materials;
7. Expertise results;
8. Product examples;
9. Certification contract.

Before making paperwork, it is necessary to develop a business plan for the production of sausages, describe the technology and make a list of equipment.

Selection of premises for the enterprise

If you decide to open the production of homemade sausages as a business, you need, first of all, choose the right room. The success of your enterprise largely depends on this, so this stage should pay special attention. The workshop cannot be opened in a residential room, since the veterinary control immediately brings it. It should be a separate structure located at a certain distance from home and housekeeping. To prevent errors, it is advisable to seek help from a specialist. It will help you to develop a workshop project and will give useful tips on the placement of equipment.

The most important condition that puts forward sanitary and epidemiological control is the competent distribution 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 should be equipped with all communications (water supply, sewage, ventilation and other).

Raw

Before purchasing raw materials from the supplier, be sure to demand all the documents. Meat, shell, threads and other materials must have quality certificates. The authentication of veterinary documentation should be entrusted to a sanitary doctor who can determine in the appearance of meat, whether it was examined. In addition, the specialist will find out where the products brought and where they put the stigma.

Technological scheme of production of boiled sausages, sausages and sacks, meat breads

If you buy raw materials to produce sausages in small batches, you can conduct an examination in your own laboratory organized in the enterprise. Another option is to negotiate with the veterinary laboratory located on the market. Experienced specialists will fulfill all the necessary analyzes and put stamps.

For the purchase of raw materials from abroad, it is necessary to issue permission to be imported into the territory of our country. He is issued by the chief state veterinary inspector or his deputies. But if you want to open a mini-shop for the production of sausages, such a document is unlikely to be needed.

Technological process

Now consider the phased technology for the production of sausages at home:

1. Sort meat. At the first stage, the raw materials are separated by varieties. The best meat for making sausages - lean. It makes the products of the highest grade. As part of lean meat, only 30% fat. For homemade sausages of the first and second grade fits bold meat;
2. Treatment of intestines. For the production of sausages are suitable for small intestines. They are processed immediately after seizure. First of all, all the contents are removed from the intestine and put them in a pelvis with cold water. After that, the shell should be frown well, turn inside out and drop the knife on the cutting board. After treatment with potassium permanganate, purified intestines can be used to prepare boiled sausages. If you want to make the smoked sausage, the shell should soak in salted water 2-4 weeks;
3. Minced meat. For the production of homemade sausages usually take meat different types. It is cut by large slices and salted, after which they leave for a day for ripening. Next, the meat should be chopped into mince, add various spices, garlic and salt. Also do not forget to add crushed waste;
4. Syringe. One end of the intestine need to tie a thread tight, and the other, fasten on a special syringe or a wide funnel. As the intestine filling, the minced meat itself falls down. The most important thing is to prevent the formation of emptiness or air cavities. It is not desirable to fill too tightly, because it can burst during heat treatment. This does not concern smoked sausages, the volume of which in the process of preparation is reduced;
5. Draft. Filled and tied sausages should be hanging in a cool dry sedimentary room;
6. Heat treatment. To make the sausage, it is necessary to pierce with a needle in different places. Before the frying product is dried in the furnace. The finished sausage is cooled in a separate room in suspended form.

This is the traditional sausage production scheme at home. Depending on the recipe in it, you can make minor changes.

Staff

To organize the production of sausages as a business, you need to hire the appropriate personnel, because one person does not physically fulfill all the work.

First of all, you will need a professional technologist who will control the quality of products and compliance with the technology of cooking sausages. In addition, the technologist is developing new recipes for meat products. You also need to hire two butchers for the cutting carcass, accountant and freight forwarder. This is the minimum staff of workers who will be able to serve a small min-shop for the production of sausages.

Equipment

Before opening, you need to take care that it brings good profits. For this, you first need to spend thorough calculations. To quickly return the initial investments, you need to produce at least 200 kg of finished products per day.

What equipment for the production of sausage at home should be purchased?

To work, you will need:

• Table for cutting meat;
• Knives;
• Electric meat grinder;
• Machine for stuffing machine;
• Special syringe designed to fill sausages;
• Bake.

The most important unit in the workshop is a furnace. The quality of products depends on its functional characteristics. At the start, to save money, you can buy used domestic aggregates. Importing equipment for the production of sausages is expensive, but it has many convenient features and is characterized by high performance.

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Costs and profits

By making a business plan for the production of sausages, the following mandatory costs should be made:

• Registration of the enterprise and registration of permits - about 700 dollars;
• Equipment - from 10 thousand dollars;
• Refrigerators - from 4 thousand dollars;
• Purchase of raw materials - from 1.5-2 thousand dollars;
• Rental of premises - 1 thousand dollars.

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

• Rental of premises;
• Communal payments;
• Salary workers;
• Purchase of raw materials.

To increase the turnover, you can find out, and engage in animal husbandry. 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 the production of sausages, you can get a decent monthly income. Production of dumplings as a business at home is another effective way to improve the profitability of the enterprise. Such products are always in demand, so you can earn good money on the manufacture of dumplings. You can also additionally do the production of other semi-finished products: dumplings, boiler, pancakes.

Production of sausages: make up IP and work permit + room under the plant + necessary technique + raw materials for the production of sausages + sausage cooking technology + who take to work + where to realize goods + how to calculate the cost and profitability of production.

Production of sausage - This is a real way to build your business and not depend on anyone. It will take a considerable amount for investment in the case, but, as practice shows, the mini-plant pays off for 6-12 months.

Business plan with detailed calculations, the example of which you see below will help implement this idea.

Production of sausages: preparation of documentation ...

To organize the production of sausages, you need to arrange and assure a number of documents.

First of all, visit the tax inspectorate at the place of opening of the enterprise. You can choose 2 business registration options - an individual entrepreneur (IP) or a legal entity (LLC). For a small production, the sausage will be quite suitable for the legal form of the IP.

The price of a line for the production of sausages depends on its power, so for beginnings, think about what volume of products you are willing to implement in the Russian market.

In order for the production paid in the shortest possible time and began to make a profit, it is necessary to replace up to 150-200 kilograms of sausages of different types. Stripping from this figure, choose the necessary equipment for the power and price.

Manufactured equipment for the production of sausage consists of such elements:

• Meat grinder;
• Main sacker;
• Cutter vacuum with a mechanized stirrer and unloading;
• Vacuum syringe;
• Clipser;
• Thermal chamber with frame for products;
• The refrigerator is low-temperature;
• Work surface (dyeing table and island with shelves for products);
• Chan Embiros;
• Technological trolley (Embiritative Chan and Ricksha);
• Meat-dairy box.

As a rule, the equipment is installed for a fee. In addition, if necessary, the equipment supplier can conduct training for personnel, which will work on the line.

Line with a capacity of 200 kilograms of sausage per shift will cost 2 million rubles. To maintain such equipment, you will need to hire 6 workers.

Do not forget that you need to buy a form for personnel (bathrobe, headdress, gloves), to equip the locker room for them, a place for lunch breaks, as well as make a cabinet for a technologist and manager. These additional costs "pull" at least 100 000₽.

Purchase of raw materials for the production of sausages

It is possible to produce a delicious and high-quality sausage from natural ingredients. Spend more than one day to find a good supplier - this will be the key to your success.

Your partner is obliged every time the delivery of a new meat party to present documents on raw materials, namely - quality certificate and veterinary control.

Today in the country there are cases of infection of harvest livestock and pigs with various infections that can pass people. By contacting the unscrupulous supplier, you can feed your consumers not tasty sausage, but a portion of diseases.

What makes sausage in Russia are preparing? Of course, first of all, meat includes meat (beef, pork, chicken, lamb, etc.)

Farm divide for three varieties of temperature indicators:

• chilled;
• frostable;
• pair.

In the modern world during production, it is not necessary to do without additives. In the sausage, animal fats are often added, which give a certain taste of the finished product. It can be milk or melange, cereals, flour, soy, starch.

Spices and spices give sausages fragrance and exquisite taste, but add salt, sugar, pepper can only be strictly according to the recipe. This should follow a technologist.

Let's see what we need to purchase, for example, sausages "Varenki":

Depending on the product range, you can do other ingredients, replace the meat of beef and pork to the bird. In this issue, each plant has its own individual approach.

Detailed technology for the production of sausages

There is about a dozen species of sausages, which differ not only by taste qualities, but also the production process of production:

The technology and recipe sausages often change, remove something from the composition, and something, on the contrary, add. We suggest you consider how the boar-smoked sausage is prepared.

Production technology boiled-smoked sausage:

Registration of employees to the "sausage" production

The production of sausages should be under the sensitive leadership of not only an individual entrepreneur, but also a whole staff.

In the first stages of the production of sausages, while you just look for sales markets, the plant can only work in one shift - 8-10 hours 5 days a week. If you plan to increase the number of working hours, you will have to hire new employees.

Be sure to demand from every person who will have access to sausage, the medical record. You can not take a job as an employee without a medical commission passed. Any check will punish production for such negligence with a huge fine.

Where to look for sausage points?

How to make that consumers learned about your production sausage? Here advertising is not a major sales tool.

Of course, you will need to order the development of a logo and label, as well as print a batch of posters for outlets. Print advertising costs are small - from 10,000 rubles. If you wish, you can order a commercial video on television or rent billboard, but these are additional spending - from 30,000 rubles. At the initial stage, there is no need.

In fact, people in stores always pay attention to the new production sausage, especially if it is at an affordable price. Consumers will buy your goods, and, subject to high-quality production, rumor about the new sausage workshop, which produces excellent sausage, will go quickly.

Much depends on the sellers. It is for them that buyers ask the Council when choosing meat products. Suggest a bonus supplier or discount with a high product sales indicator.

Sales points can find or leader himself, or responsible for this face. At your disposal markets, shops, supermarkets.

Each point is important in the first stages, so negotiate, make discounts. You must interest the store owner so that it becomes your regular partner.

Production of sausages, like a business idea.

How to open a sausage shop at home?
Business plan of sausage production.

How to calculate the profitability of sausage business?

We approached the final stage of our business plan - this is counting all the costs of sausages, and most importantly - to the question when it pays off.

To calculate what cost the cost of sausages, we will take only spending on the purchase of raw materials, which will be needed for the preparation of 1 ton of the bole. It will also be necessary to take into account spending on payment of utilities, for 1 week work workshop, and rent a hall for the same period.

1. We will spend about 20,000 rubles for a communal car.
2. Rent will give out 40 000₽.
3. On raw materials will have to spend 141 670
4. The total amount of production costs 1 kilogram of boral sausage is 201.67₽. On the market to implement a meat product you can 2 times more expensive.
5. For the month of work, the average scale of the sausage shop will be able to produce 4 tons of sausages. With the full implementation of the goods you can earn more than 1.5 million rubles.
6. From this amount, we subtract part to the payment of earnings to employees, advertising, the purchase of ingredients, and part of the country (taxes) in the budget).
7. With competent planning of business cases, the business will fully pay off for 10-12 months of work.

The production of sausages has always been considered advantageous and successful. If you can establish the work of the plant, produce a quality product, then you will not only pay off all costs, but also build new plants, and most importantly - you will be delicious to feed the Russians.

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It is the opinion that you can earn money on the manufacture of sausages only by opening large production capacity with multi-million capital. In fact, sometimes a sausage mini workshop is able to give good income and make a worthy competition to large meat fabrics. Its owner will get the opportunity to reinvest income into expanding his business and become a major player of the meat industry.

Stages of building business

To organize a shop on sausage production, decide on the scale of business, which depends on the number of investments and with the range of products. The main stages of the opening of their case can be called:

1. development of the concept and strategy of promotion;
2. registration of permits;
3. search for premises;
4. recruitment;
5. purchase of equipment;
6. acquisition of raw materials;
7. construction of logistics processes, marketing;
8. quality control.

Business registration

The law "On the Protection of Consumer Rights" states that all food products that come to sales should have a special labeling in which information about the manufacturer, composition and availability of certificates of conformity are indicated. Therefore, get ready to spend time and money for all documents. To do this, you need to contact the following instances:

• Rostest certification authority;
• Sanitary and epidemiological service;
• Veterinary supervision;
• Fire Protection Service;
• Pension Fund
• Territorial tax authority.

How to issue certificates:

1. To complete the GOS certification mechanism, for this you need to prepare a test report, certificates of quality and hygiene, veterinary confirmation, etc. This form is relevant for large enterprises.
2. Submit the declared declaration - this method involves the preparation of the application, which is spelled out that the workshop is planned to produce high-quality sausages that meet all standards and stated standards.

Only after registration of all certificates and permits can be transferred to further actions.

Search for premises

The quality of the product depends on the selection of the required premises, so at this stage it is worth emphasizing your attention and not save. Remember, production shops cannot be located in residential premises, such an enterprise, the service of veterinary and sanitary and epidemiological control immediately closes. For beginners in meat business, it is recommended to seek help from a specialist who will develop a technical project on the organization of the workshop.

For those who are engaged in the organization of the workshop on their own, should be repeated from "temporary sanitary standards for meat processing companies":

1. the number of refrigerators should be more than 2: in one storage of meat or finished minced meat, in the other - finished products;
2. workshop for processing raw materials;
3. premises for meat defrossation and further processing;
4. shop for grinding meat products, additives of additional ingredients according to the recipe, stirring components;
5. workshop for heat treatment of products;
6. department for the preparation of spices;
7. warehouse space;
8. utility room for storing inventory, devices;
9. dishwasher;
10. room for household requirements.

It is not necessary to prepare the room strictly according to the above standards, but when developing a technical plan, all deviations need to be coordinated with the SES.

Select assortment

There are several types of sausages:

• boar-smoked – at the first stage, cooks, then pass the smoking stage;
• boiled - produced from a salted minced;
• semi-specific – at the first stage they are plotted, then the stage of cooking and at the end they dig;
• surgery - do not undergo roasting at high temperatures, only cold smoking;
• cheesecated consist of pickled natural meat and minced meat, goes around with cold smoke;
• live and manufactured from offal products are sold at the lowest cost in the domestic market.

Manufacturing process

The main stages of the manufacture of sausages depend on the selected type and formulation.

The technology for the production of sausages (on the example of boiled sausages) consists of the following steps:

1. adoption, stripping and seed fourtrist, carcass, etc.;
2. sorting and separation of products;
3. cooking minced
4. adding salts, spices, water, protein and other additives;
5. filling of natural or artificial shells and bits of the baton;
6. sediment (120 minutes at temperatures from 0 to -4ºС);
7. roasting 50-100 minutes at 80 -100ºС;
8. product capacity from 40 to 160 minutes at a temperature of 70 - 80ºС;
9. cooling of finished products;
10. control of quality characteristics;
11. packaging, warehousing.

Buying equipment

Equipment for the production of sausages - one of the largest items of expenses, which includes:

• tables and work surfaces for cutting and sorting meat, rolling;
• refrigerators;
• main sacker for making stuffing and additives of spices;
• knife sets;
• electric meat grinders;
• blanket;
• cutter;
• trolley;
• stuffing syringes;
• smoking smoke generator;
• thermocamera.

In the modern market you will find a large range of technology with a wide range of prices. Your task is to find high-quality equipment at reasonable prices, pushing out the allocated budget. Dear high-tech mechanisms are expensive, but they are more automated that will save in the future the cost of workers' labor. When choosing technologies, pay attention to the supplier, automation of processes, materials, performance.

Staff

For the organization of a mini shop need to hire:

• manager with salary 40,000 rubles. per month;
• accountant (0.5 bets) - 15,000 rubles;
• technologist - 25,000 rubles;
• 8 workers - 160000 rubles;
• Driver / loader - 25000 rubles.

As can be seen from the calculations, the wage foundation will be 265 thousand rubles. per month.

At the first stage of the workshop functioning, this personnel will ensure work, when expanding it is necessary to hire wizards, adjuster, marketer, etc.

Financial plan

Starting costs:

• registration of business and registration of certificates and permits - 30 thousand rubles;
• equipment purchase - 800 thousand rubles;
• preparation of premises - 100 thousand rubles.

Continuous costs (per month):

• rental of premises - 55 thousand rubles;
• reliable personnel - 265 thousand rubles;
• purchase of raw materials - 200 thousand rubles;
• payment of utility, transportation costs, taxes - 50 thousand rubles.

As can be seen from the calculations, the starting capital is 1.5 million rubles.

The production line of such power makes it possible to earn 800 thousand rubles per month. The level of constant costs is 570 thousand rubles, so net profit - 230 thousand rubles.

In order to recoup invested investments, it is necessary to need 6-7 months (with 100% enterprise loading).

At home

For some owners, the idea of \u200b\u200bproducing sausages at home as a business has become successful and brings income, allowing you to enter new levels of development. A small sausage shop can be organized in its kitchen, buying equipment:

• electrical score;
• syringe sausage;
• mini smoking;
• capacities for frying, cooking, products.

Using this equipment, per day one person can process 5-10 kilograms of meat. With a competent organization and painstaking work, it is possible in the shortest possible time to recoup the money invested and go through a new level of production.

Commercial offers

If you are a manufacturer or supplier of equipment, an expert or provide a franchise in this area, then email us through the contact page. Below we will place information about your offer and your contacts.

Watch for updates to VKontakte:
→ 25.05.2016

Attention!

The page publishes only useful for other feedback, in which it is indicated that a person has experience in this matter.

Reviews:

Have you decided to stop working for uncle and open your business? Look at the production of sausages - a favorable option! I started the opening of my business with the receipt of inheritance. Friend, professional in food production, offered a sausage shop open. That's how everything twisted! Basically, we decided to produce boiled sausages, sausages and sausages from the low price group, that is, the budget option.

Open IP, rented in the city inexpensive room with the necessary communications. Repair of the room did not cause great difficulties and costs. The most expensive equipment was the cooling chamber of the finished product, the freezer for raw materials and of course a stove. All equipment had to buy used, not enough money. During the month, they mounted everything and purchased small techniques. There were problems with staff, especially with a good technologist, who requested already 70 thousand rubles per month. We went to another way, hired a young technologist, and spices suppliers have developed a sausage recipe for free.

Conducted an agreement with a windboreria to assess the quality of raw materials and products - cheaper than keeping your own specialist. I ordered the first batch of meat for 30 thousand and after assessing the quality, the contract was concluded for permanent deliveries. Ordered raw materials at once 500 thousand rubles. The first deliveries were prepayed, following the deferred payment, which reduced our financial burden. The first month of work brought almost zero earnings. Separated 15 tons of products, and this was clearly not enough to cover all costs and obtaining good profitability.

I had to analyze the market and search for sales in other settlements of the region and go to the interregional level. The search for distributors in neighboring regions brought us into several companies. An agreement on meetings, took samples of their products and went to a long tour of the neighboring regions. As they say - under the laying stone water does not flow. Visited companies 20 and long negotiations led to a positive result. Conducted contracts with two firms on the trial supply of sausage products of 5 tons per each. Of course, companies agreed to take the sausage only for the implementation - these are the realities of the modern market!

Fasten in nearby areas did not immediately! It took more than five months before we began to receive a real result from our activities. There were many difficulties. We had to sign an additional agreement per 100% refund of unrealized products, introduce a system of bonuses and promotions to promote our products and some other marketing moves. All this time we worked almost without profit - but it was worth it! At the end, everything stirred. Our sausages began to enjoy popularity and supplies had to increase. The profit went to the mountain and it was overwhelmed.

In general, within two years, we completely outlued the initial investments and now we work for pure profits. We sell 30 tons of products per month in neighboring areas and 20 tons we implement in the local market. This brings us a decent profit. If you decide to take up this business, then the main thing is patience and ability to work. Then you will get everything!

I personally do not understand such opuses: the production of sausages is unprofitable, as the meat is too expensive. Stupidity all this! Of course, if you make your product from the Miratgian ribayev of black Angues worth 800 rubles per kilo, then instantly prit. In farms, you can take a beef for 150 rubles, after the roller, it turns out 200 rubles for Kilo. Even cheaper to use Argentine or New Zealand raw materials, do not curvate the nose, it is not bad quality and all major manufacturers work on imported raw materials, we do not have enough meat.

As for me! I'm just a small manufacturer of a small range of sausages. I can not say I do not workshop, but a small workshop, so I quite have enough farmers. On a week I sell only 300 kg of products. With such volumes, I officially did not register production - no sense! It is almost impossible to run into a fine, there is always a certificate at hand from large suppliers - let's prove that sausage is not that! Of course, I do not urge everyone to work on the left, but with such volumes it is reasonable. Implemented sausage in the market and in its own store.

By cost: I make sausage myself! On a kilogram of the collapsed beef spending 200 rubles, and pork 150 rubles. I will not go into technological nuances, but after counting all the costs of ingredients and electricity costs, the cost of half the sausage is obtained 270 rubles - this is a real sausage without preservatives and soy. I sell 400 rubles, who will say that low profitability is in Togo I'll throw a stone! You can sell more and more expensive if you look at the prices of similar products, but I need a quick implementation. My sausage goes with a bang! Production of sausages - a profitable business!

Sausage is a very popular product and its production is quite profitable. I am engaged in the production of sausage products at the regional level - a small workshop in a provincial city. Profit is not bad, but recently a trend towards its decline is noticeable. Competition becomes tougher and have to look for new marketing moves so as not to roll up to bankruptcy. I personally interested the experience of German producers - I want to try to introduce!

One company from Germany decided to produce a sausage with a pattern, oriented primarily on children. The idea is original! No one has yet made a sausage with a picture of fabulous characters, cartoon and other funny pictures like festive cakes. But the Germans risked and it seems not in vain! Their products began to enjoy great popularity, but in Russia I did not see such sausages, therefore I decided to introduce such technology, at least in our city.

The production technology of such products is quite complex, but do not require large capital investments. But the main thing is that no dyes are used! If it were just a picture of paint, hardly the products would have success in the consumer. All the feature of the technology is using several types of minced meat different shades.

1. In the first stage, light mince is placed in the sausage form, and the pattern is formed by metal inserts.
2. After hardening, the minced metal parts are removed and the cavities are filled with a darker minced meat.
3. The procedure is repeated before the formation of the desired figure. Further, everything is happening according to the classical technology of manufacturing sausages.

That's how I think to raise my profit! I think the price for the art sausage I think to raise interest on 30 - the demand will certainly be. And where to go, it is necessary to survive and flourish in the conditions of the Zasili monsters of sausage production!