New Sausage Adventure

Talk about anything here as long as it is not against the rules.
Post Reply
salsiccia re
Newbie
Newbie
Posts: 6
Joined: Tue Jan 03, 2012 15:29
Location: Pennsylvania

New Sausage Adventure

Post by salsiccia re » Wed Feb 01, 2012 01:34

Starting a sausage business
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Wed Feb 01, 2012 01:43

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
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Wed Feb 01, 2012 03:13

This is not the time to be shy. If you are going into business you need all the publicity that you can get.
Story28 is on the verge of opening their shop in DC. There is a lot of experience here, make good use of it.
Ross- tightwad home cook
User avatar
JerBear
Passionate
Passionate
Posts: 407
Joined: Fri Apr 22, 2011 05:01
Location: San Diego, CA
Contact:

Post by JerBear » Wed Feb 01, 2012 05:10

I'd love to hear more myself because that's a long term goal of mine also!
story28
Passionate
Passionate
Posts: 247
Joined: Tue Apr 12, 2011 22:05
Location: Washington D.C.

Post by story28 » Wed Feb 01, 2012 15:20

I will help however I can :smile: . It has been one hell of a process and we learned a lot along the way. Whether its HACCP or permits and licensing, don't hesitate to ask.

Like everyone else was asking, "Tell us more about what you have in the works!"
toolmann
User
User
Posts: 54
Joined: Tue Jan 11, 2011 23:11
Location: aurora

Post by toolmann » Wed Feb 01, 2012 23:01

JerBear wrote:I'd love to hear more myself because that's a long term goal of mine also!
one of mine too !!!! just not enough time to pursue it !!!
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Wed Feb 01, 2012 23:11

I would love to open a sausage shop/bakery/lunch counter but it is too much work. I would have to sell fifty pounds of sausage a day complete with bread and condiments. That means I would have to make all of that stuff and find time to purchase the ingredients.
Ross- tightwad home cook
User avatar
Dave Zac
Passionate
Passionate
Posts: 335
Joined: Fri Apr 16, 2010 11:39
Location: Bristol, NY

Post by Dave Zac » Thu Feb 02, 2012 01:49

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.
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Thu Feb 02, 2012 02:00

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
User avatar
JerBear
Passionate
Passionate
Posts: 407
Joined: Fri Apr 22, 2011 05:01
Location: San Diego, CA
Contact:

Post by JerBear » Thu Feb 02, 2012 06:34

Dave Zac wrote:You are talking 6 days/wk minimum, 12-15 hrs/day I would think.
You gotta love doin' it, that way it never feels like work.
story28
Passionate
Passionate
Posts: 247
Joined: Tue Apr 12, 2011 22:05
Location: Washington D.C.

Post by story28 » Thu Feb 02, 2012 15:03

You guys are both right :smile: . 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.
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Thu Feb 02, 2012 16:32

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.
Ross- tightwad home cook
toolmann
User
User
Posts: 54
Joined: Tue Jan 11, 2011 23:11
Location: aurora

Post by toolmann » Thu Feb 02, 2012 22:23

JerBear wrote:
Dave Zac wrote:You are talking 6 days/wk minimum, 12-15 hrs/day I would think.
You gotta love doin' it, that way it never feels like work.
totally agree with you !!!!
Post Reply