butchery setup

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

butchery setup

Postby gkuyk » Tue Jun 17, 2014 9:51 am

Hi I am from Cape Town South Africa and looking to setup a Butchery, I am busy doing my homework about renting space and have put a business plan together, but now the real issue starts, because I have no idea what I would need. The area I am looking at has only three shops with a meat section selling pre-packed meat. My Question is what initial layout should I be looking at. Yes I would love to sell fresh meat and sausage.
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