How to open a sausage production shop: business plan. How to open a sausage shop

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

Sausage production- this is a real way to build your business and not depend on anyone. A considerable amount will be required to invest in the business, but, as practice shows, a mini-plant pays for itself in 6-12 months.

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

Sausage production: preparation of documentation...

To organize the production of sausage, it is necessary to formalize and certify a whole series documents.

First of all, visit Tax office at the place of opening of the enterprise. You can choose 2 options for registering a business - individual entrepreneur (IP) or legal entity(OOO). For small production sausages will suit you just fine legal form IP.

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

In order for production to pay for itself in the shortest possible time and begin to make a profit, it is necessary to produce up to 150-200 kilograms of sausage per shift different types. Based on this figure, choose the necessary equipment for yourself based on power and price.

Complete equipment for sausage production consists of the following elements:

Meat grinder;
Mince mixer;
Vacuum cutter with mechanized stirrer and unloading;
Vacuum syringe;
Clipper;
Thermal smoke chamber with frame for food;
Low temperature refrigerator compartment;
Work surface (boning table and island with shelves for food);
Salting vat;
Technological trolley (salting 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 service such equipment you will need to hire 6 workers.

Do not forget also that you need to purchase uniforms for the staff (robe, headdress, gloves), arrange a locker room for them, a place for lunch breaks, and also make an office for the technologist and manager. These additional expenses will cost at least 100,000 rubles.

Purchase of raw materials for sausage production

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

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

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 not tasty sausage, but a portion of diseases.

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

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

chilled;
defrosted;
paired

IN modern world During production one cannot do without additives. Animal fats are often added to sausages, which impart a certain taste. finished product. This could be milk or melange, cereals, flour, soy, starch.

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

Let's see what we need to purchase to prepare, for example, “varenka” sausage:

№.	Raw materials	Weight	Final price (RUB)
Total:			141,670 rubles
1.	Trimmed pork	400 kg	55 000
2.	Trimmed beef	400 kg	77 500
3.	Melange	30 kg	4 800
4.	Sugar	10 kg	260
5.	Salt	10 kg	110
6.	Powdered milk	10 kg	1 500
7.	Ground allspice	1 kg	800
8.	Nutmeg	1 kg	850
9.	Sodium nitrite	1 kg	450
10.	Sheath and twine for forming products	100 meters	400

Depending on the range of products, you can, if necessary, purchase other ingredients, replace beef and pork with poultry. In this matter, each plant has its own individual approach.

Detailed sausage production technology

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

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 boiled-smoked sausage is prepared.

Technology for the production of boiled-smoked sausage:

Defrosting	Raw materials that were stored in the freezer are defrosted to +18 degrees Celsius.
Cutting	The meat is cut into pieces and trimmed from the bone, cartilage, tendons, and blood vessels are removed.
Grinding	The meat is passed through a meat grinder, and then spices are added to it - salt, pepper, sugar and other additives. The finished minced meat should be saturated and “ripened” in the refrigerator at a temperature of 2-4 degrees above Celsius for two days.
Re-grinding	If the technology requires re-grinding, then the minced meat is again passed through a meat grinder, adding water, lard, and ice.
Filling out forms	We fill the special casing with minced meat using a syringe, and the clip will help form the sausage.
Final stage	The sausage is tied tightly, but if you used an artificial casing, this is not necessary. The finished product is hung on slats, but only so that the sausages do not touch each other. It should stand for 6 to 48 hours at a temperature of +2-4 degrees.
Heat treatment	Heat treatment is cooking, smoking, roasting. Which process is used depends on the type of sausage and its recipe. For example, one of the options for heat treatment of boiled-smoked sausage is frying at 80-110 degrees, followed by cooking at 80 degrees, the final stage is smoking at a temperature of 45 degrees throughout the day.
Control	The technologist must test the finished product. If everything is normal, then the party moves to the final stage.
Package	At the end, the sausage is packaged in boxes or plastic bags that will not allow air to pass through. They must indicate the date of manufacture, storage standards of the product, expiration date, composition, GOST, batch number, etc.

Registration of employment of employees for “sausage” production

Sausage production must take place under the strict guidance of not only an individual entrepreneur, but also a whole staff of employees.

№.	Job title	Quantity	Salary for 1 month (RUB)
TOTAL:			301,000 rubles/month
1.	Control	1	40 000
2.	Sales Manager	1	30 000
3.	Accountant	1	20 000
4.	Technologist	1	20 000
5.	Master	1	20 000
6.	Working lines	6	90 000
7.	Loaders	3	30 000
8.	Driver	2	16 000
9.	Cleaning woman	1	5 000
10.	Security Guard	2	16 000
11.	Butcher	2	14 000

At the first stages of sausage production, while you are just looking for markets, the plant can only work 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 a medical record from each person who will have access to the sausage. You cannot hire an employee without passing a medical examination. Any audit will punish the production for such negligence with a huge fine.

Where to look for sausage sales points?

How to make consumers aware of your sausage production? Here advertising is not the main 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 retail outlets. The costs of print advertising are 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. On initial stage there is no need for them.

In fact, people in stores always pay attention to newly produced sausage, especially if it is at an affordable price. Consumers will buy your product, and if you produce well, word will spread quickly about a new sausage shop that produces excellent sausage.

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 has a high sales rate.

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

Every point is important in the first stages, so negotiate and 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 reached the final stage of our business plan - calculating all the costs of sausages, and most importantly, the question of when it will pay off.

№.	Expense item	Amount (rub.)
TOTAL:		2,882,000 rubles
1.	Documentation for opening a sausage shop	100 000
2.	Purchase of equipment	2 100 000
3.	Purchase of raw materials	141 670
4.	Rent	150 000
5.	Utility costs	80 000
6.	Wages	301 000
7.	Advertising	10 000

To calculate what the cost of sausage will be, we will take as a basis for the calculations only the costs of purchasing the 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 workshop operation, and renting a hall for the same period.

We will spend approximately 20,000 rubles on utilities.
We will pay 40,000₽ for rent.
You will have to spend 141,670₽ on raw materials
The total cost of producing 1 kilogram of boiled sausage is 201.67 rubles. You can sell a meat product on the market at 2 times the price.
In a month of operation, an average-sized sausage shop will be able to produce 4 tons of sausage. If the product is fully sold, you can earn more than 1.5 million rubles.
From this amount we deduct a part for the payment of wages to employees, advertising, the purchase of ingredients, and transfer a part to the country’s budget (taxes).
With proper planning, the business will fully pay for itself within 10-12 months of operation.

Sausage production has always been considered a profitable and successful business. If you can organize the operation of the plant and produce a high-quality product, then you will not only recoup all costs, but also build new factories, and most importantly, you will feed the Russians deliciously.

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The dumpling business in our country is considered very profitable. Workshops for the production of such products pay for themselves literally in a year. After all, dumplings and dumplings are actually very popular goods and are more than in demand on the market. However, such a business will be profitable, of course, only if it is properly organized.

How to open a workshop: main stages

The production of dumplings as a business usually begins with the selection of a suitable premises. It must meet certain requirements and be divided into several zones. In one of the halls it will be necessary to install the actual equipment for the production of dumplings. The other should be allocated for a warehouse of ingredients and it is also desirable that in the rented or purchased premises there is a place for changing clothes for workers and accounting (or a technologist’s office).

Next, you can begin choosing equipment. The dumpling production workshop is usually equipped as standard. The nuances in the selection of equipment depend mainly only on the features of production: manual or automatic modeling. In the latter case, it is best to immediately purchase a ready-made complex line.

After the equipment has been purchased and installed, you can proceed to:

business registration,

recipe development,

You will also have to invite SES workers to the dumpling production workshop and obtain permission for this type of activity. Of course, attention should be paid to the question of where the raw materials will be supplied from, as well as to find markets.

Where to get meat and other products

Raw materials for preparing dumplings and dumplings are usually purchased:

from Russian farmers;

from large suppliers of imported products.

In the first case, meat, potatoes, cottage cheese, etc. are usually cheaper. However, Russian farmers for the most part do not have the opportunity to deliver products. And even more so in remote areas. Therefore, you will have to find such suppliers in close proximity to the locality where it is planned to open a workshop. And this, unfortunately, is not always possible.

Imported raw materials will cost more than domestic ones. But the list of services of its suppliers also includes delivery to the destination. Of course, for a fee. In addition, to avoid any problems later, such companies should check for quality certificates for the products supplied.

What might the sales markets be?

Of course, an entrepreneur who decides to open a dumpling shop can also organize his own canteen or even a retail outlet. However, this will require additional costs. Therefore, novice businessmen usually sell finished products through small shops or large retail chains. Thus, you can sell both “machine-made” and hand-made dumplings, the production of which is often even more profitable (they taste better).

The second implementation option, of course, is considered much more preferable. Through a large chain you can sell many more dumplings and dumplings. However, well-known trading companies often charge bonuses of 20-25% for their sales services. Therefore, before concluding a contract with a large network, an entrepreneur will have to compare possible losses and profits. Sometimes it happens that the benefit from increased sales does not cover the cost of paying bonuses.

Equipment selection

We have found out which premises are suitable for opening a business such as the production of dumplings, dumplings, etc. It must have at least two departments - for the production itself and for the warehouse. If the dumplings will be made by hand, you need to purchase:

flour sifter,

dough mixer,

automatic meat grinder,

And a minced meat mixer (optional),

refrigerators,

tables, pallets, etc.

Complex conveyors

The dumpling production line includes all the equipment listed above, plus an additional machine for making dumplings and dumplings, a conveyor and a packaging machine. The cost of such conveyors may depend on the configuration, performance and brand. Basically it fluctuates between 10-15 thousand dollars. A separate apparatus for making dumplings can be purchased for 2,000 USD. e.

Of course, it is best to equip a dumpling production workshop with equipment produced by European manufacturers. However, even on much cheaper Chinese lines you can produce very high-quality dumplings and dumplings. Sometimes budding entrepreneurs also purchase used equipment. The cost of such lines, of course, is much lower (depending on productivity from 15 to 700 thousand rubles).

Dough mixers

If an entrepreneur decides not to buy a ready-made line, but to assemble it himself from separate equipment, this machine is the first thing he needs to buy. Modern dough mixers can have different performance, design and cost. Of course, to produce dumplings you should buy a fairly powerful model designed for kneading hard dough. Very popular in the modern domestic market are, for example, devices of this type from the SIGMA, MT-12 “Torgmash” and “Prima” brands. The cost of such equipment can range from 50-200 thousand rubles. Thus, the MT-12 dough mixer, designed to produce 50 kg of dough per hour, costs about 60 thousand rubles. Such equipment may just be an ideal option for those who decide to open a mini-production of dumplings. For larger businesses, you should purchase more powerful equipment. For example, a dough mixer “Prima-40” for 130-400 thousand rubles.

Automatic meat grinders

The cost of this type of equipment also depends on the performance and brand. The price of Chinese meat grinders, which grind about 160 kg of minced meat per hour, fluctuates, for example, around 15-20 thousand rubles. Of course, you should only purchase this type of equipment that is equipped with an automatic safety device.

Dumpling making machine

This type of equipment can also vary in performance and cost. The operating principle of such machines is quite simple. The dough is fed into a special hopper, which then begins to move towards the outlet in the form of a continuous “sausage”. Under the action of a special pump, this tube is filled with minced meat. Then a forming drum with figured cutouts is rolled over the “sausage”.

With a capacity of 60 pieces per minute, it costs about 50 thousand rubles. There is also more expensive equipment of this type, producing 50-158 kg/h. In general, the price of dumpling machines fluctuates around 50-150 thousand rubles.

Refrigerators for dumplings

To freeze finished products, you can use any type of equipment. Refrigerators, chests, and cabinets are very suitable for this purpose. Most often, in workshops for the production of dumplings and dumplings, the first option is used. Depending on the volume, industrial freezers can cost between 40-80 thousand rubles.

Business registration

So, a machine for making dumplings, a dough mixer, a refrigerator and other equipment have been purchased. Now you need to start actually registering the enterprise. You can make dumplings by registering either as an individual entrepreneur or as an LLC. The first option has the advantage that the owner of the workshop will not have to maintain virtually any documentation. Taxes individual entrepreneurs pay according to a simplified scheme. However, LLC is, in a certain sense, a much more preferable option. Such companies are considered more reputable, and therefore their owners have the opportunity to enter into serious and very profitable contracts for the sale of products.

You can officially register the production of dumplings as a business yourself. However, in this case you will have to spend a lot of time and nerves. Most new entrepreneurs prefer to do things a little differently. They simply delegate this work to specialists. Today there are many companies involved in registering new companies. By the way, they often provide outsourcing services. An entrepreneur who decides to use them will not have to hire an accountant.

What kind of staff will you need to hire?

If dumplings are supposed to be made by hand, then to organize a small workshop you will need to invite at least two cooks and one loader. You will also definitely have to hire a technologist. It is best if it is a person with experience. It is the responsibility of this specialist to monitor the quality of products. Nowadays, a novice entrepreneur will be able to occupy his niche in the market only if his dumplings and dumplings are quite tasty. After all, as you know, there is no shortage of such products on the shelves.

For a larger workshop, you will also need to hire a marketer and an accountant. The responsibilities of the first include searching for markets and purchasing raw materials. An accountant deals with reporting and taxes. And, of course, an entrepreneur must hire a technician. After all, the workshop for the production of dumplings, like other food products, must always be clean.

Recipe development

The technology for producing dumplings on a small workshop scale looks like this:

Raw materials are being prepared. The meat is defrosted and washed, the flour is sifted, etc.

Mix eggs and whey for dough.

Salt is added to the mass (sometimes other ingredients that improve the taste).

The minced meat is prepared and the dough is kneaded at the same time.

Dumplings are made.

Finished products are frozen in chambers.

Dumplings are packed in polyethylene.

Dumplings are made in approximately the same way. The recipe for the products of a workshop of this specialization may be different. So, dumplings are made from mixed minced meat, beef, pork, chicken, and lamb. The main thing is not to add soy to the filling. The buyer will quickly spot the fake - they will simply stop buying dumplings under the company’s brand.

As for dumplings, the most popular traditionally is, of course, a product of this type with potatoes (boiled or raw with added lard) and cottage cheese. Dumplings with mushroom filling also sell out quite well. Very often, a dumpling production workshop produces khinkali, manti and semi-finished cutlets.

How to run an advertising campaign

You can draw consumer attention to your products in different ways. This could be, for example, advertising audio or video clips, advertisements in newspapers and magazines, beautiful booklets. Many entrepreneurs also order advertising on packages. This product is easy to use huge amount housewives, and therefore, your brand will definitely be noticed.

However, no matter how beautiful and expensive the advertising may be, it is, of course, possible to gain a good reputation among buyers only if you sell high-quality and delicious dumplings at a reasonable cost. Typically, the consumer immediately notes such products and recommends them to friends and relatives. So take your business seriously and big profits are guaranteed.

Entrepreneurs interested in sausage production must purchase expensive equipment and materials, observing state principles quality and sanitation. Moving beyond small-scale sausage production into factory production, a streamlined operation that is waste-free and has a large customer base is required. As a reward for these efforts, opening your own sausage shop from scratch offers unlimited potential for... For example, income could be more than $100,000. However, success requires not only experience, but also ready business plan production of sausages and sausage products.

What you need to know for production

Economical and vital to the sausage business. The first and most important consideration is the meat supply. This is followed by the distribution of sausage products to consumers. The discrepancies between the retail price of cattle for meat and the prices of sausages sold are important factors for choosing a specific geographic area for locating an enterprise. For example, when opening a sausage shop from scratch, it is considered advisable to set the size according to average daily needs and extend processing hours during peak periods.

Purchase of raw materials for sausage

First, learn the basics of sausage making. Moreover, research the types of animals used, the best cuts of meat for certain sausages, the fat-to-meat ratio. Also need to explore the market for purchasing meat or set up good relationship with butchers. Decide whether you want to create a mid-range or high-end product and develop recipes that will help you stand out from the competition.

Check out other local sausage makers and how they price their products. First, research how much sausage is required by researching consumers and local markets.

Use yours step-by-step business plan sausage production to obtain financing if necessary. However, it is worth knowing that for successful attraction, calculations must not be distorted or fictitious in your favor.

Required documents

First of all, select . Before opening a sausage shop from scratch, you need to prepare a package of permits in advance. For example, obtain all necessary licenses and permits, including identification number employer from the Internal Revenue Service. Above all, focus on sanitation in the beginning to avoid financially devastating fees and shutdowns in the future. Moreover, obtain insurance to protect property and eliminate personal liability in the event of force majeure. For example, equipment theft, fire, etc.

Location

First of all, a sausage production facility in a separate area must be selected based on certain factors. In cases where legislative measures do not exist, there are certain considerations that must be observed. For example, the premises should be located in an area free from unpleasant odors, smoke, dust, etc. Moreover, it must be completely separated from any other buildings. Connections to doors or windows are allowed.

Attention should be paid to an adequate supply of drinking water, drainage arrangements and sources of electricity. However, when producing sausages with calculations, the possibility of further expansion of the premises should be taken into account.

The traditional location of the sausage shop next to the slaughterhouse is still advantageous. Because the problems of professional butchers and food supply are significantly simplified. However, if a sausage shop is well managed, it will do its fair share of business whether it is located near or far from the slaughterhouse. Although there are examples of joint forms of doing business.

Requirements for the premises of a sausage shop

First of all, the space of the sausage shop should be compact. Moreover, designed for economical throughput in relation to capital and operating costs:

The entire structure must be suitable for local climatic conditions. Most Widely Used building materials- brick, stone, reinforced concrete and prefabricated steel structures.
A weak, hard, smooth and impermeable floor that will not absorb moisture and can be easily cleaned. He must be himself high quality.
Should be avoided sharp corners connecting walls and floor.
Interior wall surfaces must be impermeable, smooth and made of non-absorbent materials.
Walls must be covered and covered with paint or tiles to at least a height of 1.8 m.
Ceiling surfaces of rooms where wet operations are carried out must be smooth, flat and of sufficient height.
Natural ventilation is always preferable. However, very often artificial ventilation is the only solution.
All waste water drain lines must have a sufficient internal diameter of at least 10cm with grease traps built into the drainage system. Moreover, toilet drainage lines are built as a separate system.
The method of wastewater disposal should be under the control of local health authorities.

Opening production workshop sausage products, you need to purchase several types of equipment, including materials for sanitizing containers and surfaces. For example:

Stainless steel countertops.
Galvanized barrels.
Frying pans.
Sanitation.
Waste containers.
Meat processors.
Cabinets for efficient cleaning and sterilization
Shower cabins for workers, etc.

A well-designed sausage plant cannot be achieved only in buildings. Sanitation is also important for a sausage production facility. Hygienic maintenance equipment and the plant as a whole is the main factor in production efficiency and maintaining the quality of the finished product.

Expenses and income

The main section, which includes an example of a business plan for sausage production, is the costs and income of the enterprise. First of all, the company needs capital to cover the costs of administration, meat purchasing and processing.

Below is an example of a business model of financial results for a three-year period from the moment of opening a sausage shop from scratch:

	Year 1	Year 2	Year 3
Income, dollars	1229	2219	3121
Cost of goods sold	728	1318	+1856
Operating expenses	548	+842	1118
Net income	-49	56	147
Return on sales,%	-4	3	5

Food companies with sales revenue of 5% or higher represented in this business plan will be considered high performing. However, to achieve the expected success, aggressive marketing, a strong focus on product quality and consistency, and diligent customer service are required.

In this article:

The goal of the company is to make a profit from the production of hot smoked meat.

The intended products are poultry meat, namely: ham, wing, chicken carcass, chicken half-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 centers. The office, warehouse and car are rented from private entrepreneurs.

Market analysis, competitive behavior of the enterprise

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

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

Where to start a business

Choosing a room. Often it is more profitable to rent it, and therefore an agreement is concluded between the tenant and the landlord, which must include the following points:

1. The subject of the agreement itself.

1.1. A lease agreement for non-residential premises in accordance with the purposes specified in the charter objectives of the tenant.
1.2. Lease term (indicating the day, month and year of the lease start and end).

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

3. Rights and obligations of the Tenant.

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

It is also necessary to indicate for what reasons the Lease Agreement for the building 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 tenant, premature termination of the Agreement may be justified due to non-compliance with contractual obligations on the part of the lessor.

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

Drawing up such a document will help the entrepreneur avoid many problems in relations with the Lessor. A copy of this Lease Agreement will need to be provided 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 a smoking workshop must be planned in accordance with the regulations of the documents.

Formation of the company's authorized capital

Each enterprise must choose a pricing methodology that is based on reimbursement of the company's costs through trade margin, which should provide stable profits.

The founders of a smoking workshop enterprise (company) must have experience and understanding of the entire production process.

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

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

Calculation part of the project

At this stage of creating a smoking workshop, 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 salary costs.

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

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

Since the enterprise is quite small in volume, an accountant can often 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 to process the products.

Production plan, equipment for the smoking workshop

Cutting table.
Freezer or chest.
Hot smoked smokehouse.
Meat injector.
Containers for brine and meat.
Knives.
Wood 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 necessary equipment, payment for rent 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; rental of transport, as a rule, is also calculated on the degree of depreciation of the car.

The total cost of equipment (used) is from $3,000 to $12,000, premises rental (depending on the size of the site) 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 purchasing raw materials (poultry meat), spices, gasoline, and office supplies are approximately $4,500 per month. Taking into account the growing profitability of enterprises, there should be no expense column by the end of the year.

After which you need to create a column of expenses and expenses in the Accounting 1C table, where you will enter all current payments, purchases and sales results on a daily basis.

This will help track the loss-profitability graph of the enterprise and coordinate actions in accordance with 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 currency analysis

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

Production technology

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

After verification of documents and payment for products, the work process begins.

Meat is washed in washing baths.

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

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

The minimum requirements for the premises 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 panel must be located within a radius of 5 meters from the location of the camera, and a foam and powder fire extinguisher must be available (for extinguishing wires in case of fire). Work clothes should be changed daily, and knives should be kept in special sheaths.

In order for your enterprise to generate stable income, daily revenue must be at least 112% of the total amount of raw materials purchased. This is achieved through proper price regulation and compliance with all product preparation technologies.

These products can be sold in large wholesale to bases and in small quantities in stores in the city and surrounding areas.

Smoked chicken is quite good as an independent dish; they can be added to salads and first courses. Such products are popular in public catering places: restaurants, cafes, and street areas.

After Russia introduced protective sanctions against the EU, high-quality sausages almost completely disappeared from store shelves. The expected import substitution never happened—the stores were filled with low-quality products domestic producers, who decided to reduce the cost of production as much as possible by adding vegetable fats and fillers to sausages. There is an acute shortage of quality meat products on the market. That is why now is the time to open your own mini sausage production workshop and take your place in the sun.

Market analysis

First of all, study the market situation. There may already be a sausage maker in your area. Find out exactly what products he produces, what his price range is, how production is organized. Visit several large stores, find out prices for sausage products, think about where you can deliver the finished products.

Sausage production workshop is a profitable and affordable business

Room

For a small workshop, you need a fairly spacious room that is not combined with a residential building. You should not look for premises in the city center - the outskirts or even a building in a nearby village will suit you.

In the building you will need to place:

Refrigeration units for storing incoming raw materials.
Special cooling chambers for minced meat and finished products.
Separate room for meat processing.
Separate room for defrosting raw materials.
Separate premises for the production of sausages.
Separate room for storing spices.
Product heat treatment workshop.
Utility room for storing materials and tools.
Separate room for washing equipment.
Premises for domestic purposes.

Your premises should be quite spacious - usually a mini-workshop occupies approximately 200 m2. Some rooms can be combined with each other, but when planning it is better to consult with the local sanitary and epidemiological station so that you do not have to redo the workshop in the future.

Before opening, you will need to draw up a technical specification, indicating in it the volumes of processed products, assortment (approximate), make a list of the equipment used and describe process. Then the terms of reference are agreed upon with the SES and the local veterinary service, and only after that can further actions be taken.

What documents are required

First of all, you need to go to the local tax office and register as an individual entrepreneur or LLC. You will also be given the appropriate codes that you can use. Are you interested in:

OKVED 15.13, allowing the production of meat products.
OKVED 15.13.1, which allows the production of products from meat, offal and blood.
OKVED 15.13.9, which allows heat treatment of meat.

Never skimp on raw materials - they must be fresh and have quality certificates

At the same time, registration is taking place in pension fund, sanitary and epidemiological stations and veterinary supervision. At the end, the premises are inspected by fire inspectors.

You will also need to obtain certain certifications. Thus, according to the law, all meat products must receive a quality certificate. There are two options here:

If you are going to work on an industrial scale, you will need to go through the GOST certification system. Such certification is usually issued at factories that produce a large number of products.
If you plan to work in your city or region, you can certify sausages by application and declaration. You simply draw up a statement in which you indicate that you are going to produce high-quality sausage, which is guaranteed to meet all requirements.

Where to get raw materials

If you are going to produce high-quality sausage, then your raw materials must be high-quality. You need to establish contacts with local farmers who sell wholesale meat in whole carcasses. This is why a sausage production workshop in the village is more preferable than in the city - you can buy the freshest meat right next door.

Read also: How to open a waste processing plant: business plan

You need to find high-quality, certified raw materials that meet all standards. What kind of meat do you need? Any: pork, beef, chicken, lamb, horse meat, etc.

For high-quality sausage, meat from young animals with a low fat content is usually chosen. If necessary, it is better to add fat or lard separately according to the recipe.

Please note: Depending on the type of sausage, you will need thawed, steamed or chilled meat. It is necessary to properly organize delivery and storage so that you always have the necessary raw materials.

To create low-calorie and dietary products, milk, starch, flour, melange, cereals, and soy can be added to minced meat. Additionally, various seasonings are added to the meat: nitrite salt, ascorbic acid, herbs, spices, sugar, phosphates.

The workshop should be divided into several separate rooms

How does the manufacturing process work?

The cooking process consists of several stages:

Dismemberment of the carcass. The whole carcass is divided into parts according to the instructions. The beef carcass is cut into eight parts, the pork carcass into five.
Boning. At this stage, workers cut the meat from the bones using special knives. The final yield of meat and its quality depend on the quality of work of the deboners.
Zhilovka. At this stage, various veins, cartilage and small bones are removed from the meat. After trimming, the meat is sorted depending on quality and fat content.
Grinding. The meat is minced using special machines for further processing. Then the minced meat is matured (it is salted with nitrite salt and placed in the refrigerator). Aging meat is necessary to maintain its color, flavor and stickiness.
Re-grinding. After the meat has matured, it is ground again and kneaded in a cutter. Also, during repeated grinding, various spices and additives are added to the minced meat.
Syringe. Ready-to-use minced meat, which, when mixed, has turned into a uniform emulsion, is syringed into the casing various types and diameter.
Dressing. To ensure the strength of the sausage, it is tied with a special twine or a mesh is put on top.
Smoking. If smoked sausages are made, they are sent to special chambers in which they are smoked for several hours at a low temperature.
Heat treatment. Boiled sausages are steamed or boiled in water at temperatures up to 70 degrees. When the temperature inside reaches 70 degrees, the sausages are removed, dried and stored.

This is how the process of preparing most types of smoked and boiled sausages goes. Dried products are prepared in a special chamber - they dry for about 30-40 days at constant humidity, which avoids hardening and swelling.

List of required equipment

Let's look at what equipment you will need to purchase for the production of sausages. We make calculations for a small workshop producing boiled and smoked products, as the most popular in our time.