Advise required for a gourmet sausage boutique in Australia

The place to swap commercial recipes, techniques etc.

MULLSEY

Postby crustyo44 » Wed Nov 10, 2010 5:12 am

Hi,
How far have you got with your commercial sausage making set up here in Australia.
If you are still working on it, I might be able to suggest somebody that is very up to date with all this info, he has run very succesful sausage outlets and is well known.
As far as I know, he is retired now but probably is approachable for advise.
Regards,
Jan.
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Postby quietwatersfarm » Fri Nov 12, 2010 6:22 am

welsh wizard wrote:Go unusual like Pigeon & Ginger for example.


not meaning to hijack this thread, I am just catching up with the news here :D but this just jumped out at me!

Do you have a recipe WW? ive got a few birds who made the mistake of visiting the veg field and this sounds like an interesting use.

Cheers
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Postby Epicurohn » Tue Dec 14, 2010 11:41 am

What if you were to register as a Farmer's Market merchant kinda thing?
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Postby gyeniceri » Mon Feb 21, 2011 10:04 pm

Crustyo44, Could you please PM me that contact you are talking about.

I am looking for some italian style, white mould ripened salami here in Canberra but no one seem to heard or saw them. They listen me like I am telling an urban myth about an unexisting salami. :?
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Postby Snags » Mon Feb 21, 2011 11:20 pm

http://www.borgo.com.au/productlist.html
try asking these guys where they deliver to or if they will deliver to you
I think they are in NSW northern they do deliver here in Qld Im pretty sure they supply someone in Canberra.
yet to take the plunge still researching
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Postby gyeniceri » Mon Feb 21, 2011 11:55 pm

Thanks Snags, I will give them a call.


Also anyone who would like to produce meet products in Australia might want to check these two document.
http://www.foodstandards.gov.au/_srcfil ... P_v113.pdf
AND
http://www.foodstandards.gov.au/_srcfil ... t_v116.pdf

Full page for the standards code is:
http://www.foodstandards.gov.au/foodsta ... dardscode/

Regards,
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Postby crustyo44 » Tue Feb 22, 2011 2:27 am

Hi Gyeniceri,
My friend had two shops where he made 50 plus different kind of sausages
but only fresh ones.
You can have his phone number if you want to manufacture fresh snags, he never made the dried varieties as he was too busy keeping up with the fresh ones.
Borgo Smallgoods is made in Brisbane, it's an Italian family business and everything they make is top quality.
Their phone# 07-33494488
Regards,
JAN
Brisbane.
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Postby mitchamus » Wed Feb 23, 2011 2:33 am

My guess is that you sampled the generic brand sausages from the supermarket which have synthetic casings and are mostly fat and filler. These sell for about $5-6 a kilo.

Keep an eye out at the supermarkets.. (Woolies mainly)
because they are carrying (what they call) "gourmet" sausages now.

including Cumberland, cider & apple & boerewors, Black Angus etc.

They all sell for about $10 a kilo, which is about what the local butcher sells his generic beef sausages for.
A lot of Butchers are also doing gourmet sausages now also, it would be definitely worth checking out what is on offer there too to know what you're up against.

Also - Butchers are a dying breed in Aus (just like the rest of the world) Most people get their meat from the supermarket so unless you intent to supply into supermarkets, I personally think it's a folly.

If you're getting your meat for about $5-6 a kilo (average wholesale price), you won't be making much money after costs, unless you intend to sell your Bangers for at least $10-15/kg + which will put most punters off. Especially the ones who like the $5 a kg s**t from the supermarket.

You could increase your margin by buying whole carcasses, but you'd be looking at a substantial increase in labor and equipment costs.

If you can supply into the supermarket, they will unlikely offer you a fair wholesale price, meaning you will have to go for profit by volume, which again you'll need to up production and cut costs.... which will lead to sub-standard quality.

Pretty soon you'll be using lips and bums in your sausages instead of shoulder, and won't be sleeping well at night.


feel free to dismiss all of this... it's my take on the situation!

I'd love you to prove me wrong!!!
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Postby gyeniceri » Wed Feb 23, 2011 4:11 am

All good points to consider Mitchamus, thanks for that, it is like back to the reality slap on the face. :lol:

I am also actually thinking to go commercial on a small scale after I re-think the whole idea hundred times, marketing strategy and market segment to sell of course. It is a niche market if I find the customers one buy one and actually produce something that is unique and artisan. A dream bit far away for the moment, I won't quit the day job yet :lol:

Looks like I need a meat producer partner to get the quality meat and loyal people who are craving for quality fermented salamis. :D
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Postby crustyo44 » Wed Feb 23, 2011 4:29 am

Hi,
My friend that owned these extremely successful sausage outlets would wholeheartedly agree with Mitchamus comments about raw material cost and also static costs.
I do know that he finished up going to the catlle sales every 14 days and bought on the hoof what he thought was the best cattle for him.
He also had a private supplier of pork and sometimes cattle and deer.
To be competitive, you have to do like Coles and Woollies.
Cut out the middle men, sometimes there are more than one.
One thing is of the utmost importance, quality every time!!!!!!!!!!!.
Don't go selling into supermarkets, they will only screw you and make you
a nerve wreck and a bankrupt.
If you want to contact my friend just email me first. janooms10@yahoo.com
My friend could even suggest to you what are the most popular sellers and recipes.
It's up to you.
Regards,
Jan.
Brisbane.
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Postby crustyo44 » Wed Feb 23, 2011 4:37 am

Hi,
Back again. I have noticed lately that at the sunday markets and farmers markets there is a big demand for gourmet sausages. There are always
lots of people waiting to be served.
From what I hear is that they always sell out of everything.
You only need a small refrigerated truck with a window display.
Do your sums first.
Regards,
Jan.
Brisbane.
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Postby mitchamus » Wed Feb 23, 2011 9:46 pm

I think selling at markets would be the only way really to make in-roads.
I don't think you could 'make a go of it' having a shop.

You could use the markets to build up a customer base, and then get repeat business from an internet ordering system. (or phone for the Luddites!)
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Postby crustyo44 » Thu Feb 24, 2011 5:27 am

Mitchamus, I fully agree with you again.
Start a sausage retail outlet and the overhead will bankrupt you.
I just look at big shopping centre rents, I cannot understand how these poor bastards exist paying exhorbitant charges, your turn over goes up so does your rent. They even have a link into your cash register.
The markets are the only way to make a go of it.
A refrigerated truck is not that expensive.
Best Regards,
Jan. Brisbane.
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Postby gyeniceri » Thu Feb 24, 2011 9:07 pm

Thanks Guys,

If we summarise,

    Get all the approvals for production from government.
    Sort out public liability and professional indemnity insurances.
    Get the equipment necessary.
    Get all the small ingredients.
    Find a meat producer as a partner to get the quality meat direct, cut the middle man.
    Build/buy a refrigerated truck.
    Find at least 5 recipes, tested and triad. Some air dried and some fresh.
    Distribute the word to your friends for a word-of-mouth advertisement with free samples.
    Get a stall at the farmers markets or get a shared space on a butchers stall for cheap.
    Print out handouts to give away.
    Start selling and hope for the best.
    Get an internet/facebook page and phone line to accept orders.
    Stay small till you are flooded with orders that you can not find the time to make sausages anymore and find/hire another sausage enthusiast.
    Give workshops at home for an extra income.
    Edit: Sell your sausages in a bun next door


One thing I noticed is halal market is growing, there are people looking for halal meat products. Small market segment for the moment but may worth considering.

Is there anything else to add to the list?
Last edited by gyeniceri on Sun Feb 27, 2011 9:28 pm, edited 2 times in total.
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Postby mitchamus » Thu Feb 24, 2011 9:37 pm

I think a good idea would be to sell your sausages in a bun next door.

try before you buy so to speak....
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