A butchery business is one of the best business ideas in Kenya. It is a no-brainer that people love and consume meat every day and that makes it marketable as you meet a need in the market.
However, butcheries are everywhere and with supermarkets and delis filling the marketplace, how do you successfully run a successful standalone butchery?
Research into the market
Butcheries have access to a large market with a diverse selection of meats.
You must do local market research and get to know the market’s preferences in order to grasp exactly what your market requires. Through this research, you can get to know what the consumers enjoy more and where the existing butcheries get their meat.
With the information you get, you will be able to estimate the size of your market, as well as its buying behaviors, income levels, and personal preferences. To grasp what you’re up against, you’ll also need to obtain a clear idea of the competition.
Know your competitors
You need to know who and what you are up against. Who is in the market and what have they been bringing in the market? What attracts or does not attract consumers to them? What gaps are they not meeting in the market?
A good butcher must be informed of what his competitors are up to. Because supermarkets and delis have a lot of buying power, your butchery needs to stay competitive and offer your customers something that the existing retails can’t.
For butchers, the rate is a crucial consideration. Many customers are more concerned with quality than with price. This is frequently the determining factor in a customer’s decision to shop at a butcher or not.
Your competition is also determined by the types of meats sold, and the butcher’s personality.
The location and surroundings
Your butchery’s location is extremely significant. Setting up your butchery near residential regions or recreational areas can ensure a consistent stream of customers.
If you are not in close proximity, it is critical to provide a quick delivery service. However, in order to attract drop-ins, you need to be near a decent road network. It’s also critical to select a sanitary area with adequate security and a consistent water supply.
Smooth operating Equipment
A well-run butchery needs specialized refrigeration, a meat grinder if need be, preparation spaces, and retail space. Trays, a cold room, cabinets, and display equipment are also required.
To enable meat cutting, sorting, packaging, and serving, the environment must be well-designed and sanitary. This must be maintained on a regular basis and in accordance with health and safety regulations.
- Display counter
- Weighing scale
- Fridges and freezers
- At least two Knives
- Butchery hooks
- Wooden lump
- Monthly rent
- Business licenses
- Wrapping material
- Butchery coat
- Meat stock
A well-functioning supply chain
The supply chain of a good butchery is only as good as the butchery itself.
You will need to find farmers or meat suppliers who use a reputable producing procedure in this case. Because meat has a short shelf life, it must be kept at the proper temperature and be up to code. Getting your own refrigerated bike or vehicle for private deliveries could be a fantastic idea.
The nature and size of your firm will determine the type of workers you have. You’ll almost certainly require sales and accounting personnel, as well as butchering and preparation personnel. To give high-quality service, it’s usually a good idea to use trained butchers. Cutting corners here will result in poor quality and loss of business, as a professional butcher must grasp the essential machinery and be highly skilled.
Origins of the Meat
Customers now, more than ever, have a “farm to table” mentality and want to know where their meat comes from. Butchers are known for their links with the farms from which they purchase meat, and they are generally more transparent than supermarkets. They will learn about the slaughter method and other ethical considerations here. Customers worry about this and are more inclined to choose a small butchery (rather than a supermarket) because of the meat’s source as well as the environmental and ethical benefits.
Something else to remember is, just like any other food business, you need a business permit and food handling certificate to give your business credit and to be on the safe side with the law. All the permits and licenses differ in cost from county to county.
Kenya Business Licensing Portal will give you all the information you need in terms of permits and licenses.