Simple start for farm shops
As consumers become increasingly interested in the food they eat, many are turning to their nearest butcher, farm shop or farmers’ market in search of quality ingredients from local suppliers. But how easy is it to set up such an operation?
It sounds simple, but first you need to think about what you are going to sell. Most butcher’s shops and market counters offer a range of fresh red meat – beef, pork and lamb – as well as poultry and perhaps game, with an extensive range of cuts available.
When selling only fresh meat from a traditional butcher’s shop, a licence is unnecessary. But when selling ready-to-eat food, including tinned or packaged products from the same premises, a licence will have to be sought from your local authority, says EBLEX.
Whatever you decide to sell, producers are advised to start simple, do only what you know you can do well and develop the business as you go.
Many aspects of food production and sale are governed by legislation, so establishing what applies to you at the start is vital. Rules will relate to hygiene, food labelling, weights and measures, prices, transportation, temperature control, health and safety and employing staff.
EBLEX advises anyone starting up their own enterprise to speak to their local Trading Standards Department.
Whether sourcing stock from your own farm, or through others to stock a shop, a reliable source of raw materials is vital to ensure consumer confidence and repeat purchase.
Once adequate stock can be found, costing and pricing according to business costs and profit projections is important. It is unacceptable to guess or rely on other people’s pricing structures to decide your own, says EBLEX. “Costings on carcasses and primal cuts must relate to average purchases. For beef, saleable meat yield will vary depending on whether you slaughter steers or heifers.”
The important thing is to know on a weekly basis, turnover, customer count, average spend, stock value and cost of purchases.
Packaging is key to success for both butchers’ and farmers’ markets. Factors affecting the choice of packaging include volume of product handled, transportation, timescales involved, presentation and storage conditions.