Sale of fish from a private small smokehouse. Opening a smokehouse: a business plan

Usually, from 7 to 20 types of finished products are selected for one smoking shop, which makes it possible to bring the recipe and quality of the finished product to a high level. Each type of finished product can be sold in different packaging. For example, cold-smoked mackerel can be sold by weight, vacuum-packed for one fish, vacuum-packed pieces of 200 gr. etc.

№		Coef. Loss *	Raw material cost **	Raw material cost of 1KG GP ***	Selling price from production rub.	Profitability of 1 KG of finished products rub.
Cold smoked fish
1	Cold smoked mackerel	1,35	180	243,0	328,1	85,1
2	Cold smoked pink salmon	1,15	185	212,8	287,2	74,5
3	Cold smoked capelin	1,10	130	143,0	228,8	85,8
4	Cold smoked smelt	1,10	90	99,0	148,5	49,5
5	Cold smoked whitefish	1,07	105	112,4	168,5	56,2
6	Cold smoked herring	1,07	90	96,3	134,8	38,5
7	Cold smoked herring	1,07	87	93,1	130,3	37,2
8		1,08	260	280,8	379,1	98,3
9	Cold smoked halibut	1,09	210	228,9	309,0	80,1
10	Cold smoked saury	1,07	93	99,5	134,3	34,8
11	Cold smoked trout	1,08	310	334,8	452,0	117,2
12	Cold smoked bream	1,05	115	120,8	163,0	42,3
13	Cold smoked silver carp	1,05	290	304,5	411,1	106,6
Hot smoked fish
14	Hot smoked mackerel	1,42	180 255,6	345,1	89,5
15	Hot smoked perch	1,23	175	215,25	290,6	75,3
16	Hot smoked pink salmon	1,22	185	225,7	304,7	79,0
17	Hot smoked raspberry	1,22	120	146,4	197,6	51,2
18	Hot smoked cod	1,20	215	258	348,3	90,3
19	Hot smoked bream	1,22	115	140,3	189,4	49,1
20	Hot smoked pike perch	1,19	125	148,75	200,8	52,1
21	Hot smoked ruff	1,22	80	97,6	131,8	34,2
22	Hot smoked horse mackerel	1,19	216	257,04	347,0	90,0
Dried fish
23	Chukhon dried	2,2	80,00	176	387,2	211,2
24	Dried bream	2,2	115,00	253	556,6	303,6

* Waste factor is the number by which 1 kg of raw material must be multiplied in order to get all of the raw material from which 1 kg of finished product is obtained (1 kg of raw material * Loss coefficient = Weight of raw material that is needed to obtain 1 kg of finished product)

** The cost of raw materials varies depending on the region and season, its cost needs to be specified

*** Raw material cost - the cost of raw materials in 1 kg of finished products

2. An example of an assortment of a fish smoking shop.

Output volume and gross profit per day (profit excluding overhead costs for rent, wages, electricity and consumables). For example, we took the production of cold and hot smoked fish, as well as dried fish. If you are focusing on the minimum investment at the first stage, then you can take a kit for cold smoking and drying fish - Izhitsa-1200 + Izhitsa-SV. If you have the opportunity to create a smokehouse with a wide range, then this kit can be supplemented with Izhitsa-GK.

№	Name of the finished product (GP)	Sales volume kg/day	Raw material cost of 1KG GP	Profitability %	Selling price r/kg	Gross profit r/day
1	Cold smoked mackerel	50	243,0	30%	315,9	3 645,0
2	Cold smoked bream	20	120,8	30%	157,0	724,5
3	Cold smoked pink salmon	20	212,8	35%	287,2	1 489,3
4	Cold smoked capelin	20	143,0	45%	207,4	1 287,0
5	Cold smoked herring	20	96,3	30%	125,2	577,8
6	Cold smoked herring	20	93,1	30%	121,0	558,5
7	Cold smoked trout steak	15	280,8	30%	365,0	1 263,6
8	Cold smoked trout	10	334,8	32%	441,9	1 071,4
9	Hot smoked mackerel	15	255,6	30%	332,3	1 150,2
10	Hot smoked bream	15	140,3	30%	182,4	631,4
11	Hot smoked pink salmon	15	225,7	30%	293,4	1 015,7
12	Dried bream	20	253	100%	506,0	5 060,0
	Total:	240				18 474 ₽

Comments:

1. We expect to work in one shift, respectively, the productivity of the smoking shop for 8 hours will be 240 kg. When organizing work in two shifts, the productivity of the workshop can be increased up to 500 kg per day.
2. On average, from one kilogram of finished products, the workshop earns 77 ₽
3. A cold store is needed for storing finished products with a size of 3x3 meters, a height of 2.2 meters (9 square meters, 19.8 cubic meters) with a temperature regime of 0 - -4 degrees C.

3. Procurement plan. We proceed from the frequency of supply of raw materials once every three days

№	Name of the finished product (GP)	Sales volume kg/day	The volume of raw materials needed per day, kg	The volume of the necessary raw materials for 3 days, kg	Costs for the purchase of raw materials for 3 days, rub.
1	Cold smoked mackerel	50	67,5	203	36 450 ₽
2	Cold smoked bream	20	21,0	63	7 245 ₽
3	Cold smoked pink salmon	20	23,0	69	12 765 ₽
4	Cold smoked capelin	20	22,0	66	8 580 ₽
5	Cold smoked herring	20	21,4	64	5 778 ₽
6	Cold smoked herring	20	21,4	64	5 585 ₽
7	Cold smoked trout steak	15	16,2	49	12 636 ₽
8	Cold smoked trout	10	10,8	32	10 044 ₽
9	Hot smoked mackerel	15	21,3	64	11 502 ₽
10	Hot smoked bream	15	18,3	55	6 314 ₽
11	Hot smoked pink salmon	15	18,3	55	10 157 ₽
12	Dried bream	20	44,0	132	15 180 ₽
	Total:	240	305	916	142 235 ₽

Comments:

1. The required amount of working capital for the purchase of raw materials 142 235 ₽
2. Cold storage required 916 kg
3. The size of the refrigerating chamber for storing raw materials is 12 m2, the temperature regime is -18 degrees C.

4. Specification for equipment for the fish smoking shop

№	Name	Qty	Price	Price
Smoking equipment
1	Installation for cold smoking Izhitsa-1200M3	1	169 000 ₽	169 000 ₽
2	Drying chamber Izhitsa-SV	1	56 000 ₽	56 000 ₽
3	Installation for hot smoking Izhitsa-GK (380V)	1	196 000 ₽	196 000 ₽
4	Touch panel to control the work of Izhitsa-GK	1	15 000 ₽	15 000 ₽
5	Cage for large products (4 rows)	2	4 900 ₽	9 800 ₽
6	Cage universal (7 rows)	1	5 600 ₽	5 600 ₽
7	Set of skewers for large products (8 mm, 24 pcs.)	1	9 280 ₽	9 280 ₽
8	Set of grates for smoking (6 pcs., stainless steel)	1	29 800 ₽	29 800 ₽
9	Trolley for moving Izhitsa-1200M3 and Izhitsa-SV	1	5 800 ₽	5 800 ₽
10	Trolley for moving stands (Izhitsa-GK)	1	5 800 ₽	5 800 ₽
Optional equipment
1	Floor scales TV-M-60.2-T3	1	20 800 ₽	20 800 ₽
2	Packing scales VPM-15.2-F1	1	23 400 ₽	23 400 ₽
3	Electric flycatcher	2	3 850 ₽	7 700 ₽
4	Giesser butcher knife, 21 cm, 4005	4	1 200 ₽	4 800 ₽
5	Cutting board professional 500x400x30	2	1 700 ₽	3 400 ₽
6	Musat standard for sharpening Giesser knives, 31 cm, 9924	1	1 623 ₽	1 623 ₽
Racks and barrels
1	Defrosting rack 1700 x 850 x 1700 (with drawers)	1	39 200 ₽	39 200 ₽
2	Packing table	2	8 200 ₽	16 400 ₽
3	Cutting table - 1600 mm.	1	19 200 ₽	19 200 ₽
4	Sink - 800 mm.	1	14 200 ₽	14 200 ₽
5	Container storage rack	1	12 000 ₽	12 000 ₽
6	Barrel for salting food plastic 220 liters	4	2 800 ₽	11 200 ₽
7	Plastic box for salting 780x550x420 with lid	6	3 200 ₽	19 200 ₽
8	Waste barrel 48 liters	8	700 ₽	5 600 ₽
Refrigerators
1	Refrigeration chamber for storage of finished products with a size of 3x3 m2 temperature regime 0 - -4 degrees C. (chamber, installation, refrigeration unit)	1	120 000 ₽	120 000 ₽
2	Refrigerator for storage of raw materials 12 m2, temperature mode -18 degrees C. (chamber, installation, refrigeration unit)	1	160 000 ₽	160 000 ₽
	Total:			992 003 ₽

5. Consumables (production cost)

№	Name	Qty	Price	Price	Consumption per 100 kg HP	Consumption per 100 kg. in rubles	Consumption per 1 kg. GP in rub.
1	Alder wood chips, bag 12 kg.	30	340 ₽	10 200 ₽	2	680 ₽	$6.80
2	Reiki for cold smoking	200	24 ₽	4 800 ₽	2	48 ₽	$0.48
3	Coarse salt (not iodized), kg.	5 000	8 ₽	40 000 ₽	2	16 ₽	$0.16
4	Spices for salting, kg.	50	230 ₽	11 500 ₽	0,15	35 ₽	$0.35
5	Corrugated box, box	1000	12 ₽	12 000 ₽	0,2	2 ₽	$0.02
6	Water, m3	1	250 ₽	--	0,2	50 ₽	$0.50
7	Electricity	1	5 ₽	--	50	250 ₽	$2.50
	Total:			78 500 ₽			$10.81

Production costs per 1 kg of finished products 10.81 ₽

The cost of consumables at the first stage is 78,500.00 ₽

6. Overhead

Overhead costs per month 171 000 ₽

7. The amount of investment in the smokehouse

*Renovation of the premises - The cost of repairs may vary up and down. It depends on the degree of readiness of the rented premises. To begin with, it is enough to lay out the walls with white Belarusian tiles (150 rubles / m2) for one and a half meters, make a drain in the floor in the salt room, conduct electricity to electrical installations, and make ventilation umbrellas over smokehouses.

8. Ensuring the project sales volume

The products of a private smoking shop are positioned as a product of higher quality compared to the factory one. Therefore, it is worth counting on sales to farm and private stores, directly from the workshop, at local markets, fairs. It makes sense to sell online only if there is no entry bonus and the payment is deferred for no more than 2 weeks.

№	Name of the finished product (GP)	Sales volume kg/day of one outlet	Production output kg/day	Required retail outlets to sell finished products
1	Cold smoked mackerel	3,0	50	16,7
2	Cold smoked bream	2,0	20	10,0
3	Cold smoked pink salmon	1,0	20	20,0
4	Cold smoked capelin	1,5	20	13,3
5	Cold smoked herring	2,0	20	10,0
6	Cold smoked herring	1,3	20	15,0
7	Cold smoked trout steak	1,0	15	15,0
8	Cold smoked trout	1,0	10	10,0
9	Hot smoked mackerel	2,0	15	7,5
10	Hot smoked bream	1,0	15	15,0
11	Hot smoked pink salmon	2,0	15	7,5
12	Dried bream	1,3	20	15,0

Working for the "uncle", it occurred to everyone at least once in their life to open their own business. If you want to have a small, but your own business, you can take a closer look at the opening of a private smokehouse. Smoking for sale is beneficial for those who live in a private house, have access to direct suppliers of raw materials or are engaged in livestock. It is not necessary to open a large workshop for smoking meat and fish, it can be a small private enterprise where products can be produced without the involvement of hired labor.

With proper business management, a small smokehouse will allow you to gain enough experience to expand production and become a competitor to larger manufacturers. Such a business is considered highly profitable, convenient because at first it does not require large investments and can be located at your home. For this, a garage, a small outbuilding, or even one room is enough.

Recently, those wishing to open their own smokehouse are increasing every day, but even taking into account the high competition, the business is profitable. In addition to a monthly stable income that will allow you to support your family, there will always be home-cooked meat delicacies on your table every day. This is what attracts many, but as in any business, it has its own nuances and subtleties.

If you are a pro in this matter, you can safely enter the market with your products. Beginners can start by renting a smokehouse. Although it will not be possible to earn a lot, it will be a good practice. Set a symbolic hourly wage, and your relatives, colleagues, neighbors can become customers.

Hot or cold smoking: which is more profitable

The smoking process involves heat treatment with hot smoke, while the product changes its taste and is stored much longer. Depending on the temperature regime, hot or cold smoking is distinguished. The name speaks for itself. With hot smoking, the temperature inside the smokehouse ranges from 55 to 120 degrees, depending on the product, and with cold smoking, the temperature does not exceed 35 degrees.

This is not the only difference, in the cold way you will have to smoke for several days, and in the hot way a few hours are enough. In this case, it is necessary to take into account the difference in storage periods. The shelf life of hot smoked products is from 1 to 3 weeks, cold smoked products are several times longer. There is a buyer for any smoked delicacy, but hot smoking technology is considered simpler. Since it has a short shelf life, it is better to smoke in small batches and preferably on order.

First steps towards success

Any business undertaking should begin with the collection of information, i.e. market analysis. From the very beginning, you can not take into account large manufacturers, since they are not the main competitors. And there will definitely be small entrepreneurs who are engaged in similar activities. Having carefully studied the prices and assortment, we can conclude which smoked meats are in demand. Buying a trial batch will help you discover possible flaws in your opponent's product. Try to avoid them.

For a business to be successful, every step must be carefully considered. When you want hopes not to be replaced by quick disappointment, they make up a kind of business plan. Let it be just a small family business, planning will allow you to estimate approximate expenses and compare them with future income in order to understand how profitable it will be for you.

Opening a smokehouse includes several stages:

• work space equipment;
• purchase of the necessary equipment;
• registration of IP and registration of permits;
• purchase of raw materials;
• assortment development;
• production and sale of products.

At first, while your business is in the stage of a kind of testing, you can do without registration, selling products on your own on the market or to friends. When you are ready to reach a new level, you will need to register as a private entrepreneur. This will make it possible to supply smoked products to retail outlets and cafes.

When you are ready to expand your production to the size of a smokehouse, you can start looking for a suitable room. Building a new building is quite troublesome, long and expensive. The smoking shop can be placed in the building of the former canteen, in Soviet times there were quite a lot of them. If there is a former canteen in your area that is empty, you can safely negotiate with the owner.

Workplace equipment

It will be difficult to organize your business in an apartment, but if there is an empty garage, its area will completely allow one or two electric smokehouses to be placed there. If you live in a private house, then you can easily organize production at home. Modern smoking installations are easy to install and do not have bulky dimensions, for example, in a room of about 40 sq.m. It is possible to place four smoking installations. From the very beginning, one mini-smoker will be enough.

Modern installations run on gas, wood and electricity. Smokers, most suitable for small production volumes, are powered by electricity. First of all, you need to make sure that the electrical wiring is not dilapidated and matches the power that the mini-smoker consumes. Additional communications are not required, you just need to equip the working room with a good ventilation system. In addition to the smoking plant itself, you will need a freezer for storing raw materials and finished products, a cutting table, scales, and brine containers.

To cut costs on related equipment, you can try to find a refrigerator and other used equipment. On the contrary, it is not worth saving on the purchase of a smokehouse, it is better to take completely new equipment, it is possible from a domestic manufacturer.

Choosing a smokehouse: the main nuances

On sale there are smokehouses that run on gas, electricity and coal. The external design does not differ much, but for mini-production, electric smokehouses are the most suitable, as the most economical and easy to install. Their capacity can vary from 5 to 100 kg. It is necessary to select installations made of stainless steel, of the middle price segment, with a load of 50 to 100 kg. The maximum service life of such installations is 15 years.

The most suitable for the production of smoked products at home are combined installations with an auto-smoke generator. Their advantage is that both hot and cold smoking is available. Thanks to the built-in generator, the chips needed to produce smoke are automatically replaced. To obtain smoke, ready-made briquettes with pressed chips are used. Thus, the smokehouse is able to work up to 8 hours. The price of such an installation, depending on the manufacturer, can reach 150,00 rubles.

You can save on buying a smokehouse by contacting craftsmen. In this case, of course, there is a big risk of getting a low-quality product. If you are confident in the abilities and skills of the master, it is possible to get the necessary materials and drawings, you can take a chance. Thus, you will not only significantly save on the purchase, but in the future you can contact this person if a replacement of one or another part is required.

It remains only to summarize the criteria that should be followed when buying equipment:

• chamber capacity;
• Type of fuel;
• material and its thickness;
• available smoking methods;
• installation location;
• the presence of a water seal;
• additional functions.

Registration of permits

At the very beginning, it is enough to be in a semi-legal position, you can produce products in small batches and sell them on the markets. Sooner or later, this will not seem enough, so you will have to obtain the appropriate permissions. First of all, you need to register as an individual entrepreneur; when choosing a tax payment system, it is better to choose a simplified taxation system. Firstly, the registration procedure takes place in a shorter time; secondly, individual entrepreneurs are exempt from part of taxes.

Since the production is related to food, there must be a permit from the SES, Rosprirodnadzor, Rostekhnadzor and the fire service. For all supplied raw materials, require quality certificates and make sure that the finished product also undergoes the appropriate testing. This is necessary in order to be able to deliver products to supermarkets, restaurants or wholesalers.

Sales opportunities

The competition in this niche is high, therefore, in order to take a worthy place in it, your products must always be fresh and of high quality. In order for products to be well demanded, it is necessary to adapt to the end consumer. Start small, the hottest item, and work your way up. The more variety you have, the more opportunities you have to sell.

From the very beginning, do not expect to compete with large manufacturers, start from the smallest. Until sales points are established, it is better to manage with minimal production volumes. You will have to sell the products on your own, for example, take them to the markets, organize outreach sales, try to distribute part of the products via the Internet. To get known about you, place an ad on free bulletin boards, additionally advertise your products on social networks. Focus on the fact that smoked meats are made from natural village meat, lard according to your individual recipes. Several regular customers will definitely appear, and already they will make free advertising using the word of mouth method, without knowing it.

Over time, to increase sales, you can open several outlets and hire distributors. The organization of retail outlets will require additional costs: rent of refrigeration chambers, salaries to distributors. Over time, they will definitely pay off, be sure to expand the points of sale. Not standing still is one of the laws of a successful business.

Over time, you can open a small shop selling your products on your personal site. You will not only save on rent, but also reduce the cost of transporting finished products.

What is the approximate income and payback period of the business

There is no ready-made formula by which the estimated income can be calculated. For clarity, the approximate profit can be calculated using the example of smoked mackerel, which is in good demand. The wholesale price of fresh mackerel fluctuates around 140 rubles per kg, finished products can be sold at a retail price of 300 rubles per kg. In this case, it is necessary to take into account weight losses, they will amount to 15-30%, depending on the temperature regime.

If you smoke fish at a temperature of 55-60 degrees, with 50 kg of fresh fish you get about 40 kg of smoked fish. The total amount from sales of the entire batch is 12,000 rubles. From this amount, it will be necessary to deduct 7,000 rubles spent on the purchase of raw materials. With hot smoking, several hours are enough to get the finished product. This means that it is possible to set up daily production, subject to rapid implementation. If you make a daily bookmark of 50 kg, 150,000 profits come out per month. We subtract expenses from this amount: tax, rent of a trading place, payment for electricity, expenses for gasoline, and so on. In the end, about 100,000 net profits are obtained. Similarly, you can calculate the profit from other types of smoked products.

If you work with such volumes, it turns out that in 2-3 months the electrical installation fully pays off. In practice, it will take several months to achieve such volumes. Thus, it turns out that after 6-8 months of reasonable business management, the costs will fully pay off and the business will generate net income.

Pros and cons of a home smokehouse as a business

So that you can finally make the right decision, it remains only to summarize the advantages and disadvantages of this type of business. Among the obvious advantages are:

1. Independence. You work for yourself, plan your work schedule as you like.
2. Simplicity. To master smoking on a modern smoking installation, super-complex skills and training are not required.
3. Compactness. Modern smokers do not take up much space.
4. Work at home. Production can be located in your home, which is very convenient.
5. Fixed income. Considering that the average salary is approximately 35,000-45,000 rubles, the income from a mini-smokehouse can be several times higher than the monthly average income.
6. High profitability. In just six months, the costs will fully pay off.
7. Possibility of expansion. You can always, if necessary, buy an additional electric smokehouse and thereby increase the volume of products.

However, there are obvious disadvantages that can scare away. These include:

1. Financial risks. Any business that requires even minimal financial injections can go bankrupt. Be prepared for this and, if possible, calculate everything.
2. Getting permissions. To be able to sell large parties, it is necessary to legalize, which is associated with obtaining permits from government agencies.
3. Time limitation. Each batch must be sold as quickly as possible. Good taste qualities are preserved during the first three days. With each subsequent day, a natural shrinkage of products occurs, and after two weeks it can be considered illiquid.
4. Supplier selection. Through intermediaries, raw materials will be too expensive, so you need to go to a direct seller. In addition, purchased meat, lard and fish must have mandatory quality certificates.

Always leave part of the profit to expand your business, sooner or later you will have to think about it.

The need for fresh tasty smoked hams, fish and chicken among the population will be constant. A carefully thought-out assortment will be the key to your success, if you still want to open a mini-smoker at home and are ready to face difficulties, start developing a business plan, choosing a smoker and studying the assortment of competitors tomorrow. Think over all the risks, weigh all the pros and cons, and you can safely start mastering a new business!

Salo is a delicacy, a cold appetizer, a product that will not leave anyone indifferent. Suffice it to recall that already in the 7th century there are references to the use of fat for food. And in the 16th century, lard was an export product and was sold to foreign countries. And now there is a very high interest in lard as a means of earning.

Salo is eaten fresh, boiled, salted, smoked, stewed and even fried. With spices or vegetables. There are no carbohydrates in lard, which makes it the mainstay of most carbohydrate-free diets, which are among the most comfortable and easy diet plans (I would not refuse a lard diet either). There are many legends, stories and anecdotes about lard. But, today, we will tell only the facts.

The classic thickness of the “correct” fat is 4–5 cm. Connoisseurs and connoisseurs of this product choose only such pieces, the thickness of which is close to the ideal 4 cm. Less thin fat indicates that the pig was young (lard is considered poor), and thicker fat is a sign old pigs, the fat from such pigs is of poor quality and is chewed like chewing gum.

Signs of good lard are a tender and soft fatty structure, almost transparent pieces of the finished product that melt in your hands. Long studies of this product and various breeds of pigs have shown that the most stable and high-quality products are made from meat and tallow breeds. Mirgorodskaya tallow”- no breed can be compared with it. It is the lard of Mirgorod pigs that falls into the “quality standard” - the tallow layer in this breed is from 4 to 5 cm.

Breeding pigs for fat

One of the fundamental types of business in lard is the breeding of meat and lard breeds of pigs, in which the main weight is lard. For example, the above-mentioned Mirgorodskaya was bred more than 80 years ago precisely for the sake of fat and is still very popular. Of course, now there are other breeds of meat and greasy pigs, but experienced breeders are trying to use Mirgorod. This breed is most widespread in Ukraine. And Ukrainians know a lot about fat.

Mirgorod pigs, like most other breeds of pigs, are unpretentious in feed and maintenance. From early spring to late autumn, animals can be kept in an open corral. But, they do not tolerate the open sun and frost. In this case, a summer canopy and a winter insulated pigsty are needed. The first 100 kg of pigs of the Mirgorod breed are gaining by the age of 6 months of fattening. An adult weighs up to 300 kg. Slaughter yield reaches up to 60%.

In addition to this meat-fat breed, the following are widely used: Duroc, Large White (the main breed for breeding), Lithuanian White, Landrace, Urzhum, Latvian White, Estonian Bacon, North Caucasian, Belarusian Black-and-White, Kalinin, Lapshinsky, Livenskaya, Breitovskaya .

Salo (prepared lard is called lard) and lard products are regulated GOST R 52427-2005 and GOST R 55485-2013.

We will not write about the bacon resale business, it is no different from any resale business.

Business in the production of lard and bacon products

In Slavic countries, salo is traditionally consumed in large quantities. Therefore, the lard business is profitable. So, the cost of raw lard in a wholesale batch starts from 100 rubles per kg. And finished products - from 200 rubles / kg. The benefit is obvious. If not, then it is enough to remember that lard, salt, pepper, and garlic are used for the traditional recipe. Nothing fancy or expensive. Salo can be prepared by any housewife, but because of not wanting to mess around and wait (the average time to readiness is 2 months), they prefer to buy ready-made.

The main demand is bacon prepared according to the following recipes: salted bacon, pickled lard in brine, smoked bacon and stewed lard.

Plan for the implementation of the finished product - you can mass-produce for the next resale to wholesalers (nameless or under your own brand), or sell it yourself through your points of sale. The business is very capacious and there is a demand for both home-made products and those produced on an industrial scale. In the case of home products, the sale can be organized without additional bureaucracy and the organization of a legal entity, veterinary conformity of the products is enough. How to do this, we have repeatedly written in various articles, for example. However, if you want to get into a commercial party, then it is better to register legally.

Fat smoking business

Due to the fact that smoked lard is very popular due to its dietary qualities, it is quick to prepare (you don’t have to wait several months before being ready) - this type of product as a business can be singled out separately.

Despite the difference in cooking technology, the production of smoked bacon is just as cheap as the traditional one. The installation for smoking lard costs no more than 20 thousand rubles, its cost will pay off for 2 cooked batches. Raw materials and spices for smoking are cheap.

The plan for the sale of finished products does not differ from the sale of salted lard, start-up capital can be earned on a home business. In the future, the commercial party will require legal registration.

Smoked meats are well bought, but at the same time there are a few small producers of such products on the market, and the assortment does not please with variety. The problem with this type of business is the complexity of obtaining permits.

For those who want to start producing at home and earn money at the same time, smoking and selling smoked meats is a good alternative. Despite the high demand for these products, there are only a small number of companies and individuals on the market that sell them.

As a rule, the assortment is limited to lard, chicken and sometimes fish, although, roughly speaking, much more products can be smoked. In addition, the existing smoked products are not of the highest quality. Smoked meat lovers note the absence of a characteristic smell and rich taste in such a product. You can correct this state of affairs by setting up home production.

To organize the smoking of fish, sausages, meat, lard, you will need to buy an electrostatic smoking unit (UEC). If you buy a new one, it will cost 7,500 rubles. A used car can be purchased for three thousand.

Due to the fact that it is small, it can be placed at home. Together with the installation, detailed instructions for use are sold, after studying which you can begin the smoking process. This process takes no more than an hour.

It is clear that it will be needed for production, however, in addition to it, you need to purchase a lot of other things. First of all, it is worth considering how and where you will get firewood. They are necessary for the operation of the smoking installation.

If you live near a forest where you can cut trees, then this is the best way out. It is necessary to cut only dry trees, you can branches so that there are no signs of decay. Another way out is to purchase ready-made firewood from collective farms or shops. It is not recommended to use spruce, pine and birch, but firewood from fruit trees will give the meat a special taste and smell.

Of course, spices will also be needed for the preparation of smoked products. They are not always and not all used, however, for the production of bacon and many other beef products, they are necessary.

To get a red rich and attractive meat color, you will have to purchase sodium nitride. Despite the fact that there is propaganda against this product in the media, you cannot do without it, otherwise all products will look unattractive to the buyer. In addition, nitride is dangerous only in large quantities. For the production of smoked meats, it will require 0.05 grams per 1 liter of brine.

Also, ascorbic acid (vitamin C) will need to be added to the brine. Thanks to him, the meat becomes uniform in color. In addition, it is an excellent preservative. The main thing is to add ascorbic acid without taste. The proportions are the same as for sodium nitride.

The production of smoked products is an energy-intensive business. Therefore, be prepared for impressive amounts for utility bills. This must be taken into account when setting the price at which the final product will be sold.

Transport will be another item of expenditure. Not only will its cost also have to be included in the cost of selling the product, it will have to be organized. That is, you will need transport for purchases and for the transport of products subsequently to the market.

The next item of expenditure will be the implementer, who will need to pay wages. As a rule, those who are engaged in production at home sell their products on their own, or connect their relatives.

An important element of your business will be a refrigerator in which you store smoked meats. A simple domestic refrigerator (single-door and with a freezer on top) can fit 50 kg of products, and its cost on the second-hand market will be only 200-300 rubles in the regions. Such refrigerators have one drawback, due to old age, their compressor can easily fail in the summer, in hot conditions. Another option would be to rent a professional refrigerator from the market.

Why can't you install such a refrigerator at home? The fact is that professional refrigerators consume a lot of electricity, and if several refrigerators work at once in a room, this can disable the entire system. In addition, such units emit a lot of noise, which will make life unbearable.

Beware of the meat spoiling. The fact is that in the factory this can be resolved with the help of disinfecting chemicals. And at home, this is not possible.

In order to legally produce and sell smoked products, you will have to collect a lot of documents, permits and certificates. First of all, you will have to fill out forms in the executive committee, draw up a sanitary book, obtain a patent for doing business, draw up documents in a pension fund, and register with a bank.

Bearing in mind that it is incredibly difficult to issue a certificate for the production of smoked meats at a home enterprise, or rather almost impossible, you can go the other way. Many of the representatives of this business make an examination in the laboratories of the market administration. Most often, such a document will be enough.

After all paper obstacles have been overcome, you will need to start looking for a place to sell your smoked products. The cost of renting (on average, several thousand per month) of the outlet will need to be included in the market value of the product. There you will need to install test scales, which will not require large expenditures.

The outlet will also need to be equipped with a refrigerator counter, if this is not provided initially. By purchasing such a counter from your hands, you will spend about 1000 rubles.

However, it is not recommended to save on it, as the latest cameras have better technological performance, smaller size and more attractive appearance. If you start a business in the winter, then you can save on a refrigerator, but you still have to buy it by the summer, otherwise the product will not last even an hour on the counter under the rays of the scorching sun.

In this article:

The purpose of the company is to profit from the production of hot smoked meat.

The expected products are poultry meat, namely: ham, wing, chicken carcass, chicken semi-carcass, which are distinguished by excellent taste and calorie content. In the future, you can plan to increase the range of products by expanding the sales market and increasing demand. You can plan in advance the delivery of finished products to small wholesale bases. Office, warehouse and car are rented from private entrepreneurs.

Market analysis, competitive behavior of the enterprise

It is necessary to analyze the market of the region, quite often there can be only two large companies producing high quality hot smoked chicken products. All products of competitors are distributed, as a rule, through a network of company stores. At the same time, it has a rather high price, which prevents the quick sale of goods.

A firm that plans to produce products should not be inferior in quality to similar firms and at the same time have a lower price due to lower production costs and a small staff. Products must be tested in independent testing laboratories and be recognized as a high-quality and solid product.

How to start a business

Room selection. Often it is more profitable to rent it, in connection with which an agreement is concluded between the tenant and the landlord, in which the following points should be indicated:

1. The subject of the contract itself.

1.1. Agreement on the lease of non-residential premises in accordance with the purposes specified in the Statutory tasks of the tenant.
1.2. Lease term (indicating the day, month and year of the beginning and end of the lease).

2. Obligations of the Lessor.
2.1. Within 5 days, the premises must be leased in accordance with the technical condition at the time of conclusion of the Agreement.
2.2. Eliminate the consequences of damage or accidents by the time of the rental, if any.

3. Rights and obligations of the Tenant.

After that, the contract specifies the terms of payment for the lease of the building, the amount and terms of payment for utility and maintenance bills.

It is also necessary to indicate for what reasons the Building Lease Agreement can be terminated at the request of the Lessor. As a rule, this is the destruction of the building by the tenant, violation of obligations under the contract (non-payment of rent, utility bills).

On the part of the lessee, premature termination of the Agreement may be justified by non-compliance with contractual obligations on the part of the lessor.

After all the listed obligations, the legal addresses of each of the parties are indicated.

Drawing up such a document will help the entrepreneur to avoid many problems in relations with the Landlord. A copy of this Lease Agreement will need to be submitted to the tax office for business registration. The document also includes the Charter of the enterprise and the Labor contract between employees and employers. A similar document is drawn up for renting a car and office space.

The organization of the smoking shop should be planned in accordance with the regulations of the documents.

Formation of the authorized capital of the company

Each business should choose a pricing methodology that is based on reimbursing the firm's costs through a trade margin, which should ensure stable profits.

The founders of the enterprise (firm) of the smoking shop must have experience and understanding of the entire production process.

When forming an enterprise for a joint business (JV), it is required to indicate the initial capital of each of the persons involved in the management of the firm. In the case of a loan, indicate the loan amount, type of loan, repayment percentage, monthly payment amount and repayment period.

As a rule, a business plan is drawn up for a certain period, during which the participants in the joint project will decide on the advisability of further activities.

Estimated part of the project

At this stage of creating a smoking shop, a decision is made to attract additional labor. For a novice businessman, it will be better if for the first two years all work is performed by family members or the founders of the company themselves. This will help reduce payroll costs.

In addition, in the design project, it is necessary to determine the regulations for the positions and duties of each employee.

The general director must take care of personnel management, the commercial director (manager) is responsible for marketing, supply, transportation of products and the pricing policy of the enterprise. The accountant conducts statistical reports, taxes and financial analysis.

Since the enterprise is rather small in volume, often an accountant can be hired from outside, and the director and commercial director are involved in the production process. It is also necessary to hire two or three workers for processing products.

Production plan, equipment for a smokehouse

• Cutting table.
• Freezer or chest.
• Hot smoked smokehouse.
• Meat injector.
• Containers for brine and meat.
• Knives.
• Chips for smoking.
• Stainless steel hooks for products.
• Work clothes: aprons, shoes.

Costs and expenses in the enterprise

The owner's costs are associated with the purchase of raw materials and the necessary equipment, payment for the rental of premises (industrial and office), car rental. The cost of expenses varies depending on the condition of the rented premises, new or used equipment was purchased for use, the rental of vehicles, as a rule, is also calculated from the degree of depreciation of the car.

The total cost of equipment (used) is from $3,000 to $12,000, rental of premises (depending on the size of the plot) from $10 per 1 sq.m., car rental from $200 per month. These calculations do not include utilities (water, gas) and electricity.

The company's expenses for the purchase of raw materials (poultry meat), spices, gasoline, office supplies amount to approximately $ 4,500 per month. Taking into account the growth in the profitability of enterprises, there should be no expense column by the end of the year.

After that, you need to draw up a column of expenses and costs in the Accounting 1C table, where you enter all current payments, purchases and sales results daily.

This will help to track the loss-profitability schedule of the enterprise and coordinate actions in accordance with the profit.

The self-sufficiency of such a mini-smoking shop is approximately 5-6 years. Which is considered a very good indicator for business.

Balance sheet analysis

Calculate the percentage of growth in the company's cash in 2 months. Conduct a liability analysis and calculate the difference between increased capital (UK) and liability. If the result is positive, the firm is considered financially stable. If the amount turns out to be negative, it is required to conduct a thorough analysis of the company's activities and find out the leakage of profits. Independent accountants are involved in such financial analysis.

Production technology

High-quality poultry meat comes from the supplier's boning shops in special plastic boxes, sorted by name, with accompanying documents - an invoice. It indicates the date of shipment of poultry meat, the name, number of boxes, weight and price of each product. The document must be stamped and signed by the director of the supplying company. The weight of the goods must be checked.

After reconciliation of documents and payment for products, the workflow begins.

The meat is washed in washing baths.

At this time, a brine of spices is prepared and poured into an injector for injection. This is necessary to give the product taste. After that, chicken products cling to stainless hooks and hang on a smoking frame.

The smoking process in smoking chambers is often automatic, using juniper or beech chips. The consumption of wood chips per 100 kg of products is 1-1.5 kg.

The minimum space requirements are as follows: the presence of washing baths: one for poultry meat, the second for washing equipment, each of them must be signed. The fire safety shield must be located within a radius of 5 meters from the location of the chamber, a foam and powder fire extinguisher must be available (for extinguishing wires in case of fire). Work clothes should be changed daily, knives should be in special sheaths.

In order for your company to generate a stable income, daily revenue must be at least 112% of the total purchase of raw materials. This is achieved by proper price regulation, compliance with all production technologies.

These products can be sold in bulk at the bases and in small batches in the shops of the city and the surrounding area.

Smoked chicken meats are quite good as an independent dish, they can be put in salads and first courses. Such products are popular in catering places: restaurants, cafes, outdoor areas.