This is my first post on this site. I would like to express my thanks in advance for any replies I receive.I am an English expat living in East Europe. I am married and have been here for about 11 years full time, so I know the local business environment and market quite well. I have noticed a niche in the market for a sausage, condiment, and speiality products such as bacon, British style gammon and hams producer.
The owner of my local Irish Pub estimates he will sell around 600 kg of sausages per month (20 kg/day) on average throughout the year. I aim to supply around one to two extra bars/restaurants/hotel outlets per month and feel confident of being able to find a market for around 5,000 Kgs/month after 6 to 8 months of trading.
Currently, I am planning to purchase a stuffer such as the Pro 5L http://www.sausagemaking.org/acatalog/P ... uffer.html
and a grinder such as TC12 http://www.sausagemaking.org/acatalog/E ... ncers.html
. I will not be producing on weekends so this leaves 21 days of production per month or around 238 Kgs of sausages per day.
My question to those of you who produce commercially is, is this equipment up to the job and are my production targets realistic for 1 or 2 people working in production?