Sausage making process. Own business: how to open a sausage shop Types of sausages Prospects for the sausage business in Russia Opening a sausage shop Sysoeva Liliya

Sausage production: we issue an IP and a work permit + premises for a factory + necessary equipment+ raw materials for sausage production + sausage preparation technology + whom to hire + where to sell goods + how to calculate the cost and profitability of production.

Sausage production- This real way build your business and not depend on anyone. It will take a considerable amount to invest in the business, but, as practice shows, a mini-factory pays off in 6-12 months.

A business plan with detailed calculations will help implement this idea, an example of which you will see below.

Sausage production: preparation of documentation…

To organize the production of sausages, it is necessary to draw up and certify a number of documents.

First of all, visit tax office at the place of establishment of the enterprise. You can choose 2 options for registering a business - an individual entrepreneur (IP) or entity(OOO). Suitable for small sausage production legal form IP.

The price of a sausage production line depends on its capacity, so first think about how much product you are ready to sell on the Russian market.

For production to pay off in as soon as possible and began to make a profit, it is necessary to produce up to 150-200 kilograms of various types of sausage per shift. Based on this figure, choose for yourself necessary equipment in terms of power and price.

Complete equipment for the production of sausages consists of the following elements:

• Meat grinder;
• Meat mixer;
• Vacuum cutter with mechanized agitator and unloading;
• Vacuum syringe;
• clipper;
• Thermal smoke chamber with a frame for products;
• Refrigerating chamber low-temperature;
• Work surface (boning table and island table with shelves for products);
• Curing vat;
• Technological trolley (curing vat and rickshaw);
• Meat and dairy box.

As a rule, equipment is installed for a fee. In addition, if necessary, the equipment supplier can provide training for personnel who will work behind the line.

A 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 also that you need to purchase a uniform for the staff (robe, headdress, gloves), equip a locker room for them, a place for lunch breaks, and also make an office for the technologist and manager. These additional costs will "pull" at least 100,000 rubles.

Purchase of raw materials for the production of sausages

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

Your partner is obliged each time to supply a new batch of meat to present documents for raw materials, namely, a quality certificate and passed veterinary control.

Today, cases of infection of cattle and pigs with various infections that can be transmitted to humans have increased in the country. By contacting an unscrupulous supplier, you can feed your consumers without delicious sausage, but a portion of diseases.

What is sausage made in Russia? Of course, first of all, the composition includes meat (beef, pork, chicken, lamb, etc.)

Minced meat is divided into three varieties according to temperature indicators:

• chilled;
• defrosted;
• paired.

IN modern world during production, additives cannot be dispensed with. Animal fats are often added to the sausage, which give a certain taste to the finished product. It can be milk or melange, cereals, flour, soy, starch.

Spices and spices give the sausage an aroma and exquisite taste, but you can add salt, sugar, pepper only strictly according to the recipe. The technologist should follow this.

Let's see what we need to buy for cooking, for example, boiled sausages:

Depending on the product range, you can buy other ingredients as necessary, replace beef and pork meat with poultry. In this matter, each plant has its own individual approach.

Detailed sausage production technology

There are about a dozen types of sausages that differ not only in taste, but also technological process production:

The technology and recipe of sausage often changes, something is removed from the composition, and something, on the contrary, is added. We invite you to consider how cooked-smoked sausage is prepared.

Cooked-smoked sausage production technology:

Employment of employees for "sausage" production

Sausage production should take place under the strict guidance of not only individual entrepreneur but also the whole staff.

At the first stages of sausage production, while you are just looking for sales markets, the factory 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 require each person who will have access to the sausage, medical book. You cannot hire an employee without a completed medical examination. Any check will punish the production for such negligence with a huge fine.

Where to look for sausage outlets?

How to make consumers know about your sausage production? Here advertising is not main tool sales.

Of course, you will need to order the development of a logo and label, as well as print a batch of posters for outlets. The cost of print advertising is small - from 10,000 rubles. If you wish, you can order a commercial on television or rent a billboard, but these are additional expenses - from 30,000 rubles. At the initial stage, they are not needed.

In fact, people in stores always pay attention to the sausage of the new production, especially if it is affordable price. Consumers will buy your product, and assuming quality production, word of a new sausage shop that makes excellent sausage will spread quickly.

Much depends on the sellers. It is from them that customers ask for advice when choosing meat products. Offer the supplier a bonus or discount if the product sells well.

Sales points can be found either by the manager himself, or by the person responsible for this. Markets, shops, supermarkets are at your disposal.

Each point is important at the first stages, so negotiate, make discounts. You must interest the store owner so that he becomes your permanent partner.

Sausage production as a business idea.

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

How to calculate the profitability of a sausage production business?

We have come to the final stage of our business plan - this is the calculation of all the costs of sausages, and most importantly - the question of when it will pay off.

To calculate what the cost of sausage will be, we will take as a basis for calculations only the cost of purchasing raw materials that will be needed to prepare 1 ton of boiled meat. You will also need to take into account the costs of paying for utilities, for 1 week of the workshop, and renting the hall for the same period.

The sausage market in Russia has recently been developing at an accelerated pace, mainly due to the ever-increasing demand for these products. The level of competition in this area of ​​the food industry is also high. However, despite this, the business of such specialization in the eyes of entrepreneurs does not lose its attractiveness. At proper organization it can be more than profitable. Of course, first of all, a businessman needs to choose quality equipment for the sausage shop. Today, there are units on the market designed for the production of meat products, both from domestic and foreign manufacturers.

How meat products are made

The technology of cooking boiled and smoked sausages includes the following steps:

Preliminary processing of raw materials received by the enterprise. The meat is separated from the bones, washed, trimmed and cut into pieces weighing up to 1 kg. If necessary, part of the raw material is frozen for temporary storage.

Pieces intended for processing are salted.

Minced meat is prepared from meat.

It is injected into the shell.

Sausage loaves are tied and hung on a pole.

Their heat treatment (roasting, boiling, smoking) is carried out.

Refrigerators for raw materials.

Refrigerators for finished products.

Electric meat grinders (top and, if necessary, a cutter).

Syringe for stuffing sausage.

Furnace, supplemented with a smoke generator, for heat treatment of products.

What equipment for a sausage shop exists on the market

When purchasing devices and mechanisms necessary for the manufacture of meat products, one should first of all pay attention to their performance and, of course, the brand. Today, there is equipment of this type on the market, produced by both domestic and foreign companies. The former costs less, but is usually less automated and has a smaller feature set. Imported mechanisms can cost two to five times more, but it is usually more convenient to make sausages on them. In this regard, everything depends primarily on the financial capabilities of the entrepreneur.

For a small enterprise, equipment can be purchased separately. Sometimes small entrepreneurs also acquire a mini sausage shop. Equipment for large and medium-sized industries is most often purchased multifunctional complex. These lines include a huge number of different units.

Technical characteristics of refrigerators

When choosing such equipment for a sausage shop, first of all, you should pay attention to its temperature regime. On modern market there are cameras

ordinary - storage at a temperature of 0-8 gr .;

medium temperature - up to -10 gr.;

low-temperature - at -12-18 gr.

For raw materials usually purchased cold rooms third variety. Optimum temperature freezing meat -18 gr. Under such conditions, pork can be stored for up to 18 months, beef - up to 12, lamb - up to 10. Poultry is usually frozen at a temperature of -15 gr. At the same time, it is allowed to keep it in the cell for up to a year.

The storage temperature of sausage depends on its recipe. The average figure in this case is -3-9 gr. At this temperature, the shelf life can vary between 3-9 months. That is, in this case, the variety of the most suitable equipment directly depends on the characteristics of a particular production.

Reviews of brands of refrigerators and prices

Most entrepreneurs prefer to purchase freezing equipment of domestic brands. It costs much less than imported and at the same time it has a rather high degree of reliability. Good reviews, for example, deserved refrigerating chambers of the Sever brand. This manufacturer produces medium and low temperature collapsible models. They are mounted without the use of any tools - by means of special locks. Prices for cameras of this brand, depending on the dimensions, range from 40-750 thousand rubles. Another popular brand of refrigerators is Polarair. It is also collapsible/collapsible inexpensive and fairly reliable equipment. The cost of such cameras can range from 80-400 thousand rubles.

How to choose a top and cutter

A meat grinder for a sausage shop is, of course, mandatory equipment. Tops are used for medium and large grinding of meat. When choosing such units, you should first of all pay attention to the diameter of the outlet grate and its holes, as well as to the functionality of the model. The degree of minced meat grinding will depend on the first indicator, the convenience of using the top will depend on the second.

Most good feedback from Russian entrepreneurs, this type of equipment for a sausage shop, manufactured by Kramer + Grebe (Germany) and Laska (Austria), deserved. The first manufacturer sells tops with outlet grate diameters of 114 and 160 mm, while the second one sells 114-200 mm. Kramer+Grebe equipment with a cooking chamber is very popular. Of the domestic products, the tops of the brand "Luch" FVD, LPK, FVP, MP are the most popular among the owners of sausage shops.

A cutter is installed in the workshop only if they are going to produce sausage higher grades. This device is designed for additional grinding of meat. There are very good reviews about equipment of this type produced by the same Austrian company Laska.

How to choose a meat mixer

Equipment for sausage production of this type may differ in the type of bowl, working body and the principle of unloading the product. According to the type of kneading unit, such units are:

bladed;

screw;

spiral.

In sausage shops, paddle models are usually used. Their advantage is that they knead the minced meat very quickly. Spiral models can be used for the production of sausages and wieners. Best for sausage making vacuum equipment of this type. It allows you to knead a more uniform and high-quality minced meat.

Mini sausage manufacturing facility at home a quite feasible type of business activity, which will pay for itself within six months, is cost-effective, the minimum price for it will be up to 12,000 USD. No one will be left without customers, because there will always be a demand for home-made sausage.

• Step by step opening plan
• What equipment to choose for a mini sausage factory?
• How much can you earn
• How much money do you need to start a business?
• What OKVED for business
• What documents are needed to open
• What taxation system to choose for a sausage shop
• Do I need permission to open
• Production technology

To begin with, you should have a special room or rent it for a mini sausage production workshop. It is forbidden to use equipment for the production of sausages in premises used for housing, in saunas, baths, buildings of former kindergartens, boarding houses, sanatoriums. You need to check exactly how the area you want to rent is designed.

Step by step opening plan

Starting a business, you need to be prepared to obtain licenses and permits. Since the production and sale of food products are subject to strict and mandatory certification at different stages of the process.

Steps to opening a mini-factory for the production of sausages:

1. Selection of premises that comply with sanitary and fire regulations. With the possibility of zoning and placement of equipment for the workshop.
2. Arrangements with reliable suppliers of raw materials.
3. Personnel selection.
4. Organization of the production process.
5. Advertising and sales of products.

What equipment to choose for a mini sausage factory?

In order for the work to be established and the production line not to be idle, it is required:

• The presence of at least several chambers for freezing. The first chamber for storage of raw materials, maturation of minced meat products. The second will be used as a place to store finished products for sale.
• The presence of two workshops: for production and for raw materials.
• Camera low temperatures to store raw materials.
• Territory for heat treatment of sausages, such as sausages, sausages, smoked types of sausages.
• Area for boning works with meat carcasses.
• A room that will be intended for the storage of bulk products.
• Availability of living quarters.

But there are also ready-to-use mini workshops, which are a single piece. It fully complies with all mandatory conditions and sanitary standards. The operation of such a workshop is beneficial and convenient because it does not need a separate room and the owner does not need to seek help from consultants who will help organize the work. This option is most suitable for villagers who are able to allocate land for production.

How much can you earn

Gross income for the month - 17,000. At the same time, expenses for:

1) purchase of raw materials - 9 thousand USD

2) salary fund - 2200 USD

3) communal apartment - 700 USD

4) rent - 300 USD

As a result, the profit of the sausage shop will be about 5 thousand dollars. per month. If you work in two shifts, then the income will increase. Profitability of production - 25-30%. The payback of starting investments will occur in the sixth month of activity.

How much money do you need to start a business?

But if you are planning a mini sausage workshop from scratch, you should also make sure that the production is profitable. According to rough estimates, in order for it to quickly pay for itself, it is necessary to produce at least 200 kg of finished sausages per work shift.

What equipment is required for a mini sausage shop:

1. table for deboning meat;
2. special knives that serve for butchering meat carcasses;
3. meat grinder;
4. apparatus for mixing different types of minced meat;
5. apparatus for kneading minced meat from boiled types of sausages into pates;
6. a syringe for filling sausage casings with minced meat;
7. an oven for smoking sausages with a smoke generator.

The quality of the products produced depends on functional characteristics ovens. It should have a whole range of functions that will increase the turnover of the enterprise. Domestic equipment can be purchased much cheaper than foreign counterparts. And it will cost up to 10,000 USD. They come in different types and differ among themselves in a number of some convenient functions.

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Starting cash investments for home-made sausage production will consist of such cost items as paperwork, equipment, workers' salaries and rent. On average, it will cost 16200 USD.

The area under the workshop and the requirements for its size

It is necessary to properly organize the working area, which should be about 55 m 2. Where do these values ​​come from? In fact, you should start from the dimensions of the equipment itself, and then you need to allocate enough space for each workplace for safe work employees. Therefore, based on the standards, we obtain the following data.

On average, for one year you will need about 360 USD. to pay for rented premises for a sausage shop. As a rule, such a workshop can produce 200 kg of finished sausages per day. If you want to increase production volumes, then the area will also need to be expanded.

What staff is required for this enterprise?

If you approach this issue reasonably, then you will need the following employees:

• technologist who will be responsible for the sausage processing technology;
• several butchers for the section of carcasses;
• an accountant for calculating the income and expenses of the workshop;
• forwarder;
• handymen.

Production personnel.

But since modern technologies allow you to replace work processes with machines, then the number of staff may be less, since it will be possible for one person to occupy more than one position. However, with all this, the most important thing will be a well-thought-out business tactic, because with a negligent attitude, a business can quickly become a loss-making enterprise.

A business plan tailored specifically to your budget and the goals that the mini workshop will fulfill will not interfere. We must not forget that the salary of specialists directly depends on their qualifications. Also an item of expenditure is the accompanying security of the work process and overalls for the staff. It is worth remembering that comfortable working conditions will give not only high working speeds, but also a consistently high income. In the future, you can expand production or open another small sausage shop.

What OKVED for business

The manufacture of sausages belongs to the manufacturing industry, respectively, the main code 10 is responsible for the manufacture of food products. Namely, for the processing and preservation of meat - 10.1, as well as the production of products from the meat of slaughter animals and poultry - 10.13.

What documents are needed to open

You can register as an individual entrepreneur or LLC. For registration of individual activity you need a passport, an application for state registration, a receipt for payment of state duty, a copy of the TIN certificate. If you plan to register an LLC, you will need: an application, the Charter in 2 copies, a decision on the establishment (if there is one participant). Minutes of the founders' meetings and the agreement on the foundation of the company, if established by several members of the company. Then a receipt for payment of state duty.

What taxation system to choose for a sausage shop

The following taxation systems are possible: UTII (single), USN (simplified).

Do I need permission to open

You will also need to register with social insurance and pension funds. Mandatory to obtain a business permit from the SES, veterinary supervision, fire inspection and ROSTEST. The product for sale must be certified and have the manufacturer's mark. Certification of a food product is possible according to the GOST R System and with the help of an application-declaration.

For GOST R certification, one should submit: a manufacturer's or quality system certificate, a hygiene certificate, a test report of the product in a laboratory (specialized and accredited), a veterinary certificate.

Through the statement-declaration, certification occurs in this way. An application is submitted to ROSTEST with the application: constituent documents and documents for renting premises (we recommend reading: “ Real estate rental business”), a scanned copy of the permission of the SES for activities, the range of products produced, indicating the regulatory and technical base. As well as copies of the NTD for new types of product, approved with the trade authority, sanitary and epidemiological control and taken into account by the All-Russian Research Institute "Standard". Then he also attaches a hygienic certificate, confirmation by production to carry out physical and chemical control. product indicators on their own or an agreement with a special laboratory. And also certification of raw materials and packaging for safety, test samples, an agreement for certification of products, a veterinary certificate.

Having verified the authenticity of the documents, the State Supervision Service inspects the workshop and issues an act of successful verification, and on the basis of it, a certificate of conformity.

Production technology

Technologically, the sausage manufacturing process consists of the following steps:

1. butchering carcasses;
2. Separation of pulp from bone, lived from meat (boning and trimming);
3. Grinding, salting and maturation of meat;
4. The second grinding of meat;
5. Making a mass of minced meat;
6. Syringing, i.e. filling shells with mass;
7. Knitting and draft of sausages;
8. Heat treatment: roasting then boiling, semi-smoking, smoking, raw-smoking of sausages;
9. Cooling and storage.

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Demand for sausage products does not fall under any economic conditions. Sausages, sausages, boiled sausage are in the refrigerators of many families. All manufacturers find their regular customers if the products meet their requirements for price and quality. The competition for the production of sausages is high, but newcomers also have chances. Therefore, it makes sense to write a business plan for a sausage shop in order to assess what investments production requires. How long will it take to make a profit? Are there any chances for coexistence with large and small competitors? To do this, you need a business plan for a sausage shop with calculations, which we will consider as an example for start-up entrepreneurs.

Object characteristic

Activity: production of sausages in assortment.

Location of the object: the regional center outside the city limits.

Premises: the production of sausages requires areas that can accommodate several rooms for storing raw materials, cutting them, mixing ingredients, preparing and storing products; premises for staff. It is planned to launch a small production complex on the territory, the area of ​​​​which is 100 square meters. m. The building complies with the requirements of SES, Rospotrebnadzor, veterinary station, but requires cosmetic repairs.

Ownership: the building for production is rented.

Mode: daily, around the clock. Employees work in two shifts.

Service list

• Purchasing animal and poultry meat from local farmers.
• Boiled sausage from different types of meat.
• Smoked, semi-smoked sausage from different types of meat.
• Production of sausages, wieners, aspic, ham and other meat products.
• Sale of sausage products to wholesale customers.

Regulatory form: LLC.

The system of taxation is preferential: STS (income - expenses).

OKVED codes:

• "Production of food products" (No. 10).
• "Manufacture of products from meat of slaughter animals and poultry meat" (No. 10.13).
• "Wholesale trade meat products on my own behalf” (No. 46.32).

Collection of documentation

To start sausage production, you will need to collect a solid package of documents, because the food industry is associated with raw materials that require serious checks for permission to use:

• Permission of the veterinary service for the suitability of meat in the production of sausages.
• Technical conditions of the sausage shop, warehouses.
• Recipes for sausages in a full range, which must be approved by Rospotrebnadzor.
• Technical instruction of the sausage shop.
• Veterinary certificate of conformity of production departments.
• SES conclusion.
• Permission to operate from ROSTEST.
• Product certification and trademark registration.
• Registration certificate of the premises with a legal version of the internal and external layout.
• Agreement for the lease of premises.

Financial stage of the project

The costs of the sausage shop are due to several items:

• Repair and equipping of the entire premises with the necessary communications, from the administrative building to warehouses and workshops.
• Sausage shop equipment.
• Registration of project documentation, services of designers, installers.

All possible costs will be reflected in the table for greater clarity:

In the first table, we indicated the costs of equipment in the sausage shop. Additional attachments are noted in the following table.

By preliminary calculations, it is necessary to invest 5,877,860 rubles in sausage production. The amount may change at the time of the event. repair work indoors and buying equipment. There are many manufacturers, so there is an opportunity to choose a profitable offer. At the initial stage, you will need cash to maintain production, because the sale of products requires a certain time. The search for partners can take a month or more. We will put an additional 1,300,000 rubles into the business plan.

The cost estimate has been compiled and is equal to 7,177,860 rubles. We learn that this preliminary calculations which may change by the time the project is implemented.

Can't do without workers

The sausage shop must work on the conveyor principle so that the final product meets the declared quality and the requirements of the regulatory authorities. The following employees are to be hired:

Production, in order to reach profitability, will work in two shifts, providing up to 500 kg of sausage products per day. One shift lasts 8 hours with a lunch break for employees of the day and night teams.

Time frame for the project

To establish production, a certain period of time is required, which depends on the performance of the following works:

It will take 5 months to organize the opening of the sausage shop. Shipment of the first batch is scheduled for February-March. It depends on the quality of products and access to wholesale buyers.

End product price

The assortment of sausage production will gradually expand due to the production of smoked meat, bacon, jelly and other related meat products. The cost of one kilogram of sausage will depend on the purchase prices from suppliers, transportation costs, product recipes.

Income figures

Suppose that at the initial stage, production will not produce the entire list, but only the following types:

We deduced the amount of revenue for one month. But it is worth considering the cost of purchasing raw materials, public utilities, rent, wages and other items of expenditure to determine the profitability of sausage production:

Let's calculate the net profit for the month and find out after what time the company will reach profitability and whether there will be sufficient profitability:

Given that the average profitability of production is 1,670,000 rubles, you can calculate how long the business will pay off. The total investments are equal to the amount of 7,177,860 rubles. In 6-7 months, the enterprise will reach self-sufficiency and begin to bring net profit to the owner.

Let's make some clarifications on the business plan:

1. When calculating the daily income, not the entire list of products was taken into account and was taken average cost for 1 kg of product. Perhaps the product line will be wider and the amount of revenue will be higher or lower than specified in the project.
2. The production plan for a shift or a month will depend on the conclusion of contracts for the supply of products in retail chains. Therefore, the monthly income may be higher or lower than the figure obtained.
3. The optimal goal is to enter the shelves of network customers. But there is a risk of downtime if there are no personal funds for further turnover. Networkers often conclude an agreement on the terms of a deferred payment of up to 30 days, asking for discounts for cooperation. This will affect your monthly income.
4. Payback on investment may take not 6 months, but whole year if buyers take products in small batches.

Fight against competitors

The competition in the sausage industry is fierce. Any grocery store or supermarket has a large number of manufacturers from all over the country.

• Therefore, it is necessary to pay attention to finding local suppliers of meat raw materials in order to be able to buy fresh meat at an affordable price. This will allow you to compete in pricing policy. Without adding flavorings and other ingredients that mask the taste, you can earn the trust of customers. Citizens and villagers have great confidence in local products.
• Your position should be assessed precisely according to the conditions of the local market. It will take time to reach other regions. Sometimes it is more profitable to look for sales on the side. It is worth analyzing the situation.
• Work closely on the recipe and production technology in order to understand what you can save on and what you should not.
• Arrange a tasting of your products in large grocery stores to interest consumers.
• Register a personal page on the Internet so that potential customers can evaluate the scale of work and conditions for the production of sausages.
• Promote sausages V in social networks, on advertising platforms to be visible not only to local customers, but also from distant regions.
• Participate in local manufacturers' exhibitions to let more people know about new products.

Eventually

The competition in the sausage industry is fierce, but the consumer doesn't mind buying products with a new name. Perhaps a young sausage producer will be more interesting than advertised brands. For some, price is an important factor. If at the initial stage you do not overestimate the cost of products, then you can hope for big sales.

Serious investments are required, but with a rational approach, they will be quickly worked out and will begin to generate a steady income.

The meat business industry is represented different types products. Sausage in any form does not lose its popularity among consumers with different material incomes. But quality and prices do not always suit the population, which causes interest in new manufacturers that may meet 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. How to start a sausage business? Is the meat direction profitable in the face of serious competition for a novice entrepreneur? Step-by-step instruction The article will provide answers to exciting questions.

Summary

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

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

Regardless of what business idea a novice entrepreneur has, you need to go through the steps 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.
• The choice of the 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, equipment of the shop for the production of sausages.
• Selection of raw material suppliers (if necessary).
• Promotion of products on the market.
• Making a profit, analysis of the work performed.

Let's dwell on each stage in more detail.

Project preparation

Business begins with a project that reflects the idea and how to bring it to life. The analysis of competition is carried out. In sausage production, this is an important indicator. Depends on the region in which it is planned to open a workshop and further sell products. If there are only a few local producers and they do not interfere with attracting the right amount target audience, that is, the meaning to enter the local market. In a different 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 entered into the business plan in order 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 the wholesale sale of his products, without opening personal outlets for the sale of sausages, sausages, meat. Registration requires a smaller package of documents and finances.
• A limited liability company, if the sausage shop is opened by two or more founders. It is relevant for large-scale production, where large investments in equipment, premises, promotion are needed, but this is beyond the power of one person.
• Peasant (farm) economy, if the sausage shop decided to open an entrepreneur living in countryside having a plot or room for the placement of sausage equipment. Beneficial for individuals engaged in breeding animals or poultry and decided to independently process meat into sausages and sell 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 stage of promotion.

Paperwork

The meat direction in business is associated with walking around the controlling departments. They issue documents for the premises, communications. Confirm the possibility of placing specific equipment. Check for compliance of meat with the requirements of the veterinary service, product quality.

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 (lease or ownership, specifications, sanitary condition). We get them at the BTI, SES, the 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 employee of the shop.
• The conclusion of the veterinarian on the quality of meat, compliance with the conditions for cutting meat.
• License for sausage products, recipe of each type, laboratory tests.
• Trademark registration.

If the documents are not collected completely, no retailer will want to enter into a contract for the supply of sausage. The opportunity to earn is shifted 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, water supply, and sewerage lines. Sausage production has both positive and negative sides for a budding businessman. The profitability of a sausage shop depends on many conditions, but with right approach is 25-30%.

Pros and cons must be considered at the stage of preparing a business plan. The advantages include the following points:

• Constant demand for products.
• Large networks are interested in purchasing products from local manufacturers.
• 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 the consumer and win his trust.
• Paperwork can drag on and push the launch of the sausage shop to work.
• Constant monitoring 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.
• The dependence of reputation on the quality of raw materials, it is not so easy to find good suppliers if you do not have your own livestock farm.

Eventually

There is always a demand for sausage products, but the competition in the industry is quite tough. If possible (special recipe, meat according to favorable price or personal subsidiary plot) for the production of sausages, which will attract the target audience by price, taste, quality, then there are no barriers to the implementation of the plan. We recommend that you familiarize yourself with the sausage shop business plan with calculations on our portal in order to get more information for reflection.