The Small Shop In Today's Economy

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sawhorseray
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Post by sawhorseray » Mon Oct 15, 2012 19:48

Cabonaia wrote:Check out the USDA approved garage!

http://www.mywallingford.com/2011/07/26 ... -facility/

Now here is an amazing line from the story: "...he is visited every day by a USDA inspector."
That's really got to be a labor of love. I can't imagine how long and hard he'd have to work making sausage to make a living. Take into account his investment in equipment and the transformation of his garage into a USDA certified meat processing facility, all the permit fees and regs, it's hard for me to see how David Pearlstien makes enough of a profit to live on, let alone prosper. I just don't think there are that many folks out there who are going to pay fillet mignon prices for ground meat and spices. Oooo, poetry!
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
ssorllih
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Post by ssorllih » Mon Oct 15, 2012 22:20

I was playing with the numbers this morning and I think the best return on labor and material would be with a sandwich shop/cart/truck. I could make a sausage ,egg, two pancake sandwich for 65 cents. I could make five of those with a pound of sausage. I could likely get $2.50 for them for a $1.85 gross profit. would need to sell a couple of hundred each day in order to pay overhead and make wages. I could make more money as a union meat cutter in the Safeway store.
Ross- tightwad home cook
story28
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Post by story28 » Tue Oct 16, 2012 18:42

redzed wrote:You are right, I took your words out of context. But in no way was my rant a personal one. I respect your efforts and extend nothing but goodwill to your vocation and business. If your shop was anywhere close to me I'd be there on a regular basis. Your knowledge and experience is himalayas above mine and I appreciate you hanging around here and helping us hobbyists.

Chris

I may not be able to log on and chit chat to often, but I am always here to help in any way I can. I would post pictures if I could figure out how to get the whole thing to work again. We just hung 25 country hams outside in a ham house we built and it looks pretty cool.
patrad
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Post by patrad » Fri Apr 19, 2013 19:45

In Chicago there are some good examples of both new and old small shops currently going through a resurgence it seems:

New:
Publican Quality Meats : http://publicanqualitymeats.com/

New & Old :) : http://www.genessausageshop.com/

Old School:
Andy's http://www.andysdeli.net/
Bobak's http://bobak.com/
Romainian: http://www.romaniankoshersausage.com/
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Butterbean
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Post by Butterbean » Fri Apr 19, 2013 20:44

I recently heard a glint of news where California was going to ease up on home processors if it was only to be sold locally.

I've been going through the licensing hoops myself and it is very frustrating to say the least.
patrad
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Post by patrad » Fri Apr 19, 2013 21:32

Here is my cousin's small business in Wisconsin as well

https://www.facebook.com/GabesSausageKi ... ItalianLlc
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