New Sausage Adventure
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- Newbie
- Posts: 6
- Joined: Tue Jan 03, 2012 15:29
- Location: Pennsylvania
New Sausage Adventure
Starting a sausage business
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi salsiccia re,
That's terrific news! Please tell us more about it. Are you in a big city? How large will your operation be? How long have you been making sausages? We are excited for you and wish you the best of luck. Remember to ADVERTISE! And for goodness sakes, keep us up on your progress. Yell if you need anything we can help with. Again, BEST of luck!
Best Wishes,
Chuckwagon
That's terrific news! Please tell us more about it. Are you in a big city? How large will your operation be? How long have you been making sausages? We are excited for you and wish you the best of luck. Remember to ADVERTISE! And for goodness sakes, keep us up on your progress. Yell if you need anything we can help with. Again, BEST of luck!
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Wow Ross, you must project a pretty good margin. My financial model says selling 2250 lbs/month nets only $39k the first year. That's a lot of sausage. 5 yrs at 10% growth has me at almost $80k. At those numbers you can't do it alone so the numbers come way back down.
Tough business indeed. You are talking 6 days/wk minimum, 12-15 hrs/day I would think.
Tough business indeed. You are talking 6 days/wk minimum, 12-15 hrs/day I would think.
You got that right my friend. To sell that much product I need someone to wait tables and collect money. That person will want to be paid so now I have to sell more product. That means I need a helper in the kitchen. That one will also want to be paid. and so it goes............................
Ross- tightwad home cook
You guys are both right . As long as you have some serious ambition, persistence, coffee, and a little insanity -- you will be alright. Some smarts wouldn't hurt either. On Tuesday Carolina and I started working at 7:30am and finished at 3:00am Wed. Yesterday was a little easier working 8am till midnight.
45 Years ago Nancy and I could work 18 hour days and not collapse but no longer.
If I had such a shop as I mentioned I would start with a breakfast sandwich and coffee menu and move on the a luncheon menu with drinks and then to a supper menu. Mostly take out but a small few tables. 200 sales would use up the day's production and I would put the word on the street that the leftovers from each day would be given to a homeless shelter.
Such a schedule would require bread making each night at closing time and a starting time each morning of about 4 am. Shop cleaning would follow military mess hall schedules, following each meal period a full cleaning.
If I had such a shop as I mentioned I would start with a breakfast sandwich and coffee menu and move on the a luncheon menu with drinks and then to a supper menu. Mostly take out but a small few tables. 200 sales would use up the day's production and I would put the word on the street that the leftovers from each day would be given to a homeless shelter.
Such a schedule would require bread making each night at closing time and a starting time each morning of about 4 am. Shop cleaning would follow military mess hall schedules, following each meal period a full cleaning.
Ross- tightwad home cook