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!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."
The Small Shop In Today's Economy
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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
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.
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/
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/
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Here is my cousin's small business in Wisconsin as well
https://www.facebook.com/GabesSausageKi ... ItalianLlc
https://www.facebook.com/GabesSausageKi ... ItalianLlc