A ready-made business plan for an enterprise for the production of dry-cured meat delicacies. Production of “sanctioned” meat delicacies Description of the company and industry

The aim of the project is to organize a workshop for infrared drying of meat products.

The products are aimed at consumers with medium and high incomes. The main sales channels are public catering enterprises in Simferopol and the South Coast.

For the organization of production is required:

Develop and approve the workshop project;

Purchase technological equipment (drying chamber, refrigerators, cutting tools, dishes);

Make repairs and renovations.

Obtain permits for production in the SES of Simferopol.

The main requirements for personnel are the availability of the necessary professional qualifications. The total number of jobs created, including the head of the shop and the veterinarian - 5 people.

Project performance indicators

Calculated for the period: 1 ... 12 months.

The amount of initial investment is UAH 152,000.

Payback period - 5 months.

Net present income - 30557 UAH/month.

The profitability of the project is 43.1%.

Sales plan

Market Description

Today, the problem of producing high-quality food products is quite relevant. This is especially acute in the production of meat products, which are an integral part of the diet of urban residents. Meat products that exist today are conditionally divided into sausage and whole muscle.

The former include coated products prepared by grinding and mixing raw meat with spices and additives. Their cost ranges from 15 UAH/kg (for boiled sausages) to 150 UAH/kg (for dry-cured and raw-smoked sausages). It should also be noted imported dry-cured sausages produced in Italy, Spain and Germany. Their cost is in the range from 150 to 400 UAH/kg. This cost of sausages is due to the high quality of raw materials, long cooking time (40-180 days) and significant weight loss in the cooking process.

Regular information in the media about the harmful effects of certain components of sausages has led to a decrease in demand for these products. For example, nitrates and nitrites are an obligatory component of domestic and imported sausages, which, when used regularly, cause blood diseases and worsen the general condition of the body.

Whole muscle products can be conditionally divided into two types:

1. Expensive dry-cured products (bacon, basturma, jamon, sesina), which are of high quality and have a minimum content of nitrates and nitrites. The cost of such products is 150 - 450 UAH / kg.

2. Inexpensive boiled and cooked-smoked products (ham, salmon, etc.) costing from 50 to 130 UAH/kg. The low price of such products is due to the introduction of water-retaining protein solutions (based on soy products) into their composition, which increase the yield of the finished product, reducing its consumer qualities.

A common distinguishing feature of the above products is the high probability of falsification by replacing raw meat with vegetable raw materials (soy products, emulsifiers, coagulators, nitrates). These substances are contained, as a rule, in small quantities and are difficult to detect, but with regular use they cause significant harm to human health.

Despite this, the demand for sausages and whole-muscle products remains high due to the lack of alternative meat products with a higher quality and acceptable price for most domestic consumers.

This project provides for the creation of an infrared drying workshop for meat products, which should become an alternative to sausages and whole-muscle products. To obtain high quality dried products, it is proposed to replace the standard processes of smoking and drying with infrared drying. Drying with infrared radiation will make it possible to obtain products with a natural color and taste without the use of coloring substances (nitrates and nitrites), flavor enhancers and carcinogens formed during smoking.

In some cases, infrared drying can reduce the time of heat treatment of meat products up to 10 times (from 20 days to 2).

Before taking up meat, Anatoly managed to work as a system administrator, photographer and doctor. As a result, having tried a few more options for a good income, he remembered his old hobby - making basturma - and returned to this activity. Now he has brought the production of dried meat to a very good level - a good flow of orders, his own niche and regular customers.

You may be more interested in the role of a part-time job

Start with social media

The hero of the article began to make basturma back in 2008. But I didn’t think about sales - I cooked for myself and friends.

“Probably, it turned out delicious for me, over and over again more and more people asked me to cook it for some holiday. Last November, as an experiment, I asked through social networks: maybe someone wants to buy it? The post attracted a huge number of applicants.

Anatoly, not really understanding, set the price at $ 10 per kilogram - not thinking that the meat dries out during drying, and this is even lower than the cost. I had to adjust it to $17, but this did not scare potential buyers, because in other places it is sold for $20-25. Anatoly admits that he was surprised by such a stir, because. I thought it would be possible to sell a maximum of a couple of kilograms for connoisseurs:

“And people were ready to buy meat without even trying it! There were so many applicants (even after the price increase) that we had to make another batch. Since there was no money, I borrowed the first starting $100 for the purchase of raw materials from my girlfriend.

Soon the activity began such that it was necessary to allocate a separate page on Facebook for the basturma. And for regular subscribers, an unlimited promotion is held: if you meet Anatoly in the city, take a selfie with him and write a post on your page, you will receive a 25% discount on your next order.

Related video:

Buyers and income

On average, he sells pieces of 800 grams. Sends by mail - it's more convenient for him and customers. He says that he is gradually getting into the "plus", but so far very little - up to $ 100 a month. His customers (80%) are young men: they order meat for their halves.

Raw materials and "kitchen"

The first problem that the young entrepreneur faced was that there is not so much meat of the right quality and at an affordable price in our stores and markets. At first, Anatoly had to travel a lot to the points of sale and choose each piece, which took a lot of time. After some time, he found contact with several farms: they bring him fresh beef on pre-order.

As a rule, he uses salmon, loin and the back of the leg.

Dried meat production: It's simple

The technology for the production of such meat delicacies is quite simple, but laborious. The production of dried meat provides for the following procedure: a raw piece of beef is salted for 4-5 days, then soaked, dried, rolled in spices and dried in special conditions. It takes two weeks to produce one batch.

“When a batch of meat arrives (about 35 kg), I start processing it in the morning. I shoot veins, films and so on. On average, processing takes two full business days.”

He says that the time has come to move to a professional level - there is no longer enough space in the apartment for the production of dried meat. Now he is busy looking for premises for his “meat shop”, where he can work. In the new place, he plans to expand the assortment, to make not only basturma, but also jamon and other delicious meat products.

Leg of lamb

The latest achievement that Anatoly is proud of is a leg of lamb.

“Every time I came to the market for meat, I looked at the mutton: it was interesting to try to somehow wither it. In the end, I took a risk. What happened cannot be called jamon, because it is not pork, but there is a certain similarity. The preparation took three weeks, but the result pleased.”

To understand people's opinion about the products, Anatoly held a presentation: he invited friends and regular customers to one of the capital's restaurants, treated them and conducted a survey.

“I was wondering how best to dry the meat - on the bones or without it (then it turns out much faster). Many customers liked it on the bone, because it is spectacular when served, and their processes take place there, while others wanted it faster and cheaper. So I decided to do both."

cooking secrets

Anatoly believes that basturma is an ideal way to cook meat, because. it seems to him somehow real and primitive. The recipe is simple, it does not require flavor enhancers or additional stimulation. Just natural meat, in which there is nothing superfluous. He discovered several secrets of the production of basturma.

Meat

Good for cooking beef. The older - the better: the taste is brighter. The piece should be large, solid, but not very thick so that the load does not move out of it (the meat should be under pressure during drying). All films and veins must be carefully removed - the meat should be without extra inclusions.

Spices

It is necessary to buy only whole (not ground), otherwise essential oils disappear. He buys spices in bulk from the market. It is best to find your seller, because there have been cases of deception - they sell wet or mix something (at best, rice flour). You need to grind them immediately before cooking (you can use a coffee grinder). Select spices, depending on how spicy you want the meat to be. For example, white and black pepper show their taste immediately, chili pepper is almost imperceptible at first, and then burns strongly. Be sure to buy chaman (fenugreek): it must be diluted in warm water to the consistency of sour cream.

“Use quite a bit, gradually adding water - it swells easily. A whole bowl of marinade will turn out from one spoonful of spice, ”explains Anatoly.

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makeyour.business

“We will get rich on biltong!”: the story of one business

We dry meat in a rented office and sell it in neighboring stalls - what could be simpler and more profitable? Krasnoyarsk blogger Denis Styazhkin shared the story of another business he tried to open with his friend Roman Burlak. Remember their hotel in the apartments and the sale of dusty bags? It was only flowers!

One fine morning, I woke up from a call from Roman, who began the conversation with his signature phrase: “Dan, we will get rich! We will start our own production! We need to meet urgently, I'll tell you the whole point! Come back to the office in an hour."

“Money flows like a river to us!”

Biltong is dried meat! I read different business ideas for two days, and found a scheme according to which we will manufacture cameras for the production of jerky! In addition, I found a dude who can sell this meat! I also told a friend about this idea, who really liked it, and he said that he would be the third in the share with us! That is, he is ready to invest in the project! Dan, I can already feel the money flowing towards us! Soon the whole dried meat market will be ours! Roman exclaimed enthusiastically.

We will make fiberboard boxes: one and a half meters high and a meter wide, at the very bottom of this chamber there is an incandescent lamp, and at a height of one and a half meters a fishing line is pulled in rows, fish hooks are attached to it, and we will hang our meat on them. A day - and a batch of meat is ready! - Roma spoke joyfully and very convincingly.

Wait, Roman, where are you going to do all this? Well, that is, in what room? I asked.

Why do we need an office? Burlak asked in surprise. Let's start production here. You can marinate the meat at home, and it will dry here. We won't have to store it, because I found a dude who can immediately implement our biltong. This is an experienced comrade, he worked as a sales representative, supplied jerky, nuts and chips to all sorts of beer stalls and bars, he has a huge client base.

"These are not coffins!"

We bought everything necessary for the construction of chambers - fiberboard sheets, nails, timber, as well as lamps, wires and plugs for them. They brought all this to the office, and our friend began to make cameras. When the first box was almost ready, its owner named Oleg, a man of about 45 years old, who managed to get himself several warehouses and a small office building in the 90s, and now lived on renting them out, drove up to the office.

Oleg was very surprised by what was happening on the porch - we rented an office from him as a distribution office, and now we are sawing out some coffins. Our comrade at first wanted to joke that his brother had died and he was making a coffin for him, but we said that we needed these huge boxes to store canned food, which we sell. Oleg pretended to believe.

By evening, the "coffins" were ready, we bought fishing line, hooks and stocked up on meat - it was sold right around the corner of our office in the market. We bought beef, venison and chicken, as well as various seasonings, vinegar, salt and a large basin in which we were going to marinate it all. We decided that I would marinate at home.

Pickled, spent 3 hours on jewelry cutting of meat and tamping it into a bowl with marinade. And the very next morning we launched our production - we plugged lamps into the sockets at the bottom of the boxes and hung the meat on hooks from above. They covered the boxes with fiberboard sheets and waited. It was necessary to wait a day, judging by the instructions found by Roman on the Internet.

Flavors of Vinegar and Caucasians

An hour later, the office was filled with the aroma of vinegar and smoking meat. We opened the window. Did not help. And after about three hours, the aroma from our office began to spread to the entire floor. We decided that there is nothing to worry about, the smell is pleasant.

While the meat was drying, we managed to purchase packages for its packaging, scales, and also printed inserts on the printer, on which the composition of the product, weight and manufacturer were written - our Uran LLC. In the evening we went home, leaving the "coffins" with meat included. The next day, the packaging of the finished product was scheduled and its instant sale, promised to us by a dude with connections.

In the morning, near the office, we were met by familiar Caucasians who kept a store nearby, we supplied them with stew and tea. They attacked us with questions - our office was on the first floor, and in the evening, when the Caucasians were returning home from work, they noticed a strange glow in the windows. They climbed onto the window, and hung on it for half an hour, looking at suspicious luminous coffins and wondering what it could be.

Roman and I decided to reveal to the Caucasians the secret of our production, on the condition that they would not tell anyone about it, in particular, the landlord Oleg.

"We were in despair"

In the meantime, the cumar of vinegar had already disappeared from the floor of the office building, instead of it there was a pleasant aroma of dried meat. By lunchtime, the meat was ready, we packed it in bags and called our "sales representative", who at that time toured the points of his customer base, offering our biltong.

The dude did not play up, but immediately said that things were bad - none of the outlets wants to take our meat, despite the fact that our price for it is slightly lower than that of other suppliers.

They just bring them the whole assortment at once - nuts, chips, fish, including biltong, and we offer only meat, moreover, without proper certification, although with all the accompanying papers (we officially prepared invoices through our 1C accounting department).

Roman and I were a little desperate, just a little. We started thinking about what to do next. While we were thinking, we tasted biltong, which turned out to be very, very tasty. We decided that we should go to the beer stalls ourselves and try to sell the finished product. As a result, we rode until the very evening, and found only one pub, right next to Roman's house, in which we immediately bought three packages of biltong. They said that they would buy more if this batch leaves quickly.

We tried to sell the remaining mountain of meat the next day, but again without success. Then they decided that the meat would not spoil, divide it in half and eat it. Our further search for buyers was unsuccessful. After the first batch of biltong, we made two more, which we sold to our friends, well, we left it for ourselves - to feast on jerky. It worked out delicious.

Realizing that we would not be able to capture the city’s dried meat market, we decided to curtail this project and think about the next one. And a week later I woke up again from a call from Roman, who this time started the conversation with a slightly modified catchphrase:

“Dan, I understand why we haven’t gotten rich yet! The trouble is that we work ourselves, but we need to hire an army of laborers and sell them. Let's meet in the office in an hour, I'll tell you everything!

But that's a completely different story...

newslab.ru

Production of "sanctions" meat delicacies: business idea production, for beginners

Fragrant Spanish jamon, tender filet mignon and Italian salchichon - all this was stopped being imported to Russia in 2014 due to the introduction of a food embargo. But real gourmets have not forgotten about overseas delicacies and are happy to buy them, if only they appear on sale.

So why not play on the need that has arisen and create your own production related to import substitution? What’s more, few people have taken it seriously.

founder of the company "Vyalim meat"

The market is not as competitive as the standard food retail. I will even say more: there are very few competitors.

Business in the food production industry is not the easiest thing to do. It will require a special room that meets the standards of Rosportebnadzor, equipment and obtaining permits.

Arrange production

First of all, it is necessary to rent a room and bring it into line with the standards established by Rospotrebnadzor. The room should be tiled, which is easy to clean from dirt, and well ventilated. Heating and water supply, as well as natural lighting, are required.

You also need to provide emergency electricity, which will keep the lights and refrigerators running. It took Dmitry Aksyonov 180 thousand rubles to bring the premises in line with these requirements.

Also, for the production of jamon and other delights, you will need equipment: refrigerators, racks, packaging equipment. Get ready to spend about 400 thousand rubles on its purchase. Although at first there will be enough cutting table and a frame for hanging meat. Ideally, you need a refrigerator, cutting tables, a vacuum packer, an air conditioner, a slicer (slicer), a sausage frame, a vat trolley, a sink.

As a result, renting premises, repairing and purchasing equipment can cost about 800 thousand rubles, but this is not the limit.

Any food production can be safely assigned the slogan "safety first". And in order to guarantee the safety of their consumers, they will have to pass a test for compliance with the standards of Rosportrebndzor and receive all the relevant documents.

Of course, to get started, you first need to register your business. For the production of dried meat, it is quite possible to get by with the registration of an individual entrepreneur.

You will also need to obtain a declaration of conformity with the requirements of the technical regulations of the Customs Union, veterinary certificates for the sale of products in shops and restaurants, and a production certificate from Rospotrebnadzor.

In addition, your organization will have to acquire its own standard - a document that regulates the entire production cycle. Keep in mind that it may take up to a month to complete all the documentation.

You can buy raw materials either from private farmers or from large livestock complexes. At first glance, farm products seem to be preferable: they are natural and highly respected by your potential customers.

But there is one "but". For the production of "sanctions" delicacies, not any meat will do. For example, Bresaola dry-cured beef is prepared only from the so-called eye muscle - meat from the back of the carcass. Such meat in an ordinary cow - no more than 7 kg. With a processing volume of 100 kg of meat per day, the resources of the farm will run out very soon. Therefore, it is worth working only with large livestock complexes that can provide you with raw materials in full.

A very important point is the quality control of meat

Delicacies are by no means cheap, and therefore they are simply not allowed to be of insufficient quality and tasty.

The most obvious way to sell your products is to sell them to stores. In addition, you can work with restaurants, catering operators, as well as with retail buyers directly. For example, Vyalim Meat products are sold through an online store with delivery throughout Russia.

It is not worth focusing on only one type of client. In the end, selling jamon only to private traders, you will not recoup the cost of its production. But each type of customer requires a different approach: wholesale buyers need more favorable conditions.

For B2B clients, you can introduce a loyalty system, according to which initially the price is the same for everyone, but for the fulfillment of certain conditions, the client receives a discount. Such conditions can be the volume of the order, the type of payment (prepayment, deferment), delivery delay, as well as the history of orders.

www.beboss.ru

Brief Overview of the Dried Meat Market

Sales of fast food snacks from 2000 to 2010 grew by 150% worldwide. Traditionally cooked natural beef jerky as the most common and high-calorie product up to 27% of snack sales in 2010. Other varieties of forms of finished meat dried product, including minced meat sticks, as well as smoked or in a shell, account for at least 16% of sales.

Beef products account for 80% of the cured meat market. Only 2% of meat jerky snacks were home-cooked. 50% of the commercial snack market was produced by small businesses.

Based on data from statistical sources, it is known that approximately 39% of all Western families regularly buy dried meat snacks. Eastern culture also has a similar consumer, but less often commercial production practice. Dried beef is so popular that it is even included in the diet of the armies of NATO countries.

The latest known statistics report total sales of jerky jerky, including pemmican. A total of 620,900,000 dollar sales in North America alone from 2008 to August 2010 and the volume trend has been increasing. Demand was constrained only by the price of raw meat, so a quality product, being natural, cannot have an increased added value. Bypass moderated production technologies with increased “added value” or functional ones occupy an affordable price niche for traditionally prepared dried meat. They can be considered as a promising direction, provided there are no preservatives and flavor enhancers (except salt) in the composition. The premium category meat product has a steady demand and interest for private production. There are successful examples of running a small beef drying business with elements of e-commerce.

Obtaining reliable statistics on sales and especially production of dried meat or a mixture of seasonings used to prepare a meat product is not possible for the Russia region. Meat processors and specialized stores of dried meat products are not currently available. Biltong and jerky are farmed out to large distributors of Western producers.

The main identified gaps in the Russian jerky market are listed below:

• Specifications for the production of commercial dried meat have not been developed.
• There are no detailed guidelines for the safe preparation of whole jerky. Specific defining guidelines for the production of jerky were taken from the regulations of the US Department of Agriculture.
• There are no known sources of market data for sales and production of cured meat products.
• Received inquiries to the hotline of the consumer protection organization formulated the existence of problems related to the quality of dried meat products.
• The quality of the meat used by some manufacturers is poor. Drying meat is often seen as a way of preparing animal feed.
• Most of the appeals concern the quality of fermented meats and sausages. And, less frequently, questions relate to jerky. The lack of mass practical experience in the preparation and understanding of the process of safe curing of a meat product.
• The availability of some information about proposed household preparation methods may not raise concerns about the safety of the proposed products.

Basic common knowledge about homemade jerky

Traditional recipes for the preparation of jerky offer attention to the stage of marinating or salting, followed by low-temperature drying to a state of drying out by about two times. Presentation and food safety are not considered. Not enough attention is paid to food safety when buying raw meat and cooking.

* Calculations use average data for Russia

1. PROJECT SUMMARY

The purpose of the project is to organize an enterprise for the production of dry-cured meat delicacies in the city of Nizhny Novgorod. The price category is premium. Sales are carried out through non-chain grocery stores, draft beer stores and HoReCa establishments of the high price segment. Due to the simple manufacturing technology, the absence of a large number of production equipment, the project has a low level of investment and operating costs, which significantly increases its competitiveness. Also, the basis of the company's competitiveness is the originality of the recipes used in production, which makes it possible to differentiate from competitors.

Against the backdrop of the introduction of Western sanctions and anti-sanctions, the process of import substitution is being implemented quite successfully. Given this factor, as well as the fact that there is a small number of similar products on the market today, the project seems to be highly effective and attractive to the investor. Key performance indicators are shown in Table 1.

Table 1. Key performance indicators of the project

2. COMPANY AND INDUSTRY DESCRIPTION

Meat products are one of the most sought after food products in the world. In Russia, the food culture, as a rule, provides for the presence of meat in almost all dishes: soups, many salads, hot (second courses), cold appetizers.

By meat products we mean products made from natural meat. GOST R 52427-2005 provides a definition of meat products: "a food product made with or without the use of non-meat ingredients, in the formulation of which the mass fraction of meat ingredients is above 60%".

The following terms are also distinguished:

meat and vegetable product - mass fraction of meat from 30% to 60% inclusive, vegetable ingredients are used;

vegetable and meat product - mass fraction of meat from 5% to 30% inclusive, vegetable ingredients are used;

meat product analogue - a food product similar to a meat product in terms of organoleptic characteristics, manufactured according to meat technology using non-meat ingredients of animal and/or vegetable and/or mineral origin, with a mass fraction of meat ingredients not exceeding 5%.

The largest share of meat consumption in Russia falls on pork and poultry - about 80% of the total.

The meat market in Russia is the largest of the food markets, ahead of the grain and dairy markets. However, the total market capacity decreased in 2015, continuing the trend of previous years. According to the Institute for Agricultural Market Studies (IKAR), in 2015 it amounted to 1.6 million tons, which is 1.6% lower than in 2014. The rate of decline, however, has slowed down from 2.8% in 2014. Based on official data on the population of Russia, the average per capita annual consumption of meat at the end of 2015 is 72.6 kg / person.

At the same time, thanks to the import substitution program, the share of domestic producers is growing, which is confirmed by the data of IKAR and Rosstat. Meat imports to Russia decreased from 1.8 million tons in 2014 to 1.2-1.3 million tons in 2015 (-33%). The main factors were: the ban on pork supplies from the EU, the depreciation of the ruble, due to which imported products turned out to be virtually uncompetitive.

The total output of meat by Russian enterprises in 2015 increased by about 5%, while the poultry industry showed the highest growth rates (+8% compared to 2014). Pig breeding has been growing at the same pace over the past years (+4.5% compared to 2014); beef output is steadily declining (-1.1% against 2014). There is a trend towards an increase in the share of corporate producers at the expense of a decrease in the share of private farms. As part of the poultry sector, turkey meat production is growing most actively - it is becoming more and more popular in Russia.

Figure 1. Dynamics of pork meat market capacity in 2013-2015, million tons

Figure 2. Dynamics of poultry meat market capacity in 2013-2015, million tons

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Figure 3. Beef meat market capacity dynamics in 2013-2015, million tons

The dynamics of meat prices is different for each market segment. However, the general influencing factor was the decrease in the solvency of the population, which led to the containment and even some reduction in wholesale prices by the end of 2015 against the backdrop of rising production costs. At the same time, retail prices practically did not decrease; prices for beef, on the contrary, declining in wholesale, grew in retail.

Negative economic factors in 2014-2015 led to the absence of new livestock projects. Investing in development was carried out only by already existing large market players due to established relationships with banks, the availability of relatively liquid assets, and a lower cost of capital compared to new players.

According to IKAR, in 2016, two opposite trends in the industry are expected to materialize. On the one hand, the growth of pork and poultry production will grow, primarily due to domestic producers, with a decrease in imports. On the other hand, a decrease in consumer ability and a reduction in consumption. Demand is expected to shift towards the cheapest protein - chicken meat. Against this background, a further decrease in wholesale prices for other types of meat is expected, which, with an increase in cost, may lead to the exit of a number of players from the market.

The advantage for producers can be the development of export markets. Given the weak position of the ruble against world currencies, Russian products can become highly competitive in foreign markets. In 2015, the volume of exports has already increased, reaching the target of 100 thousand tons in product weight. The volume of exports to the countries of the Customs Union is increasing, test deliveries of beef, chicken and turkey meat to such countries as Bahrain, the United Arab Emirates, Jordan, and a number of African countries have been carried out.

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From January to March 2016, livestock and poultry (in live weight) were produced by 188.6 tons more than in the same period in 2014 (+8.4%). The increase was due to an increase in production:

pigs for slaughter – by 13.6%;

birds - by 6.8%;

cattle - by 1.9%.

In January-March 2016, the industrial production of beef increased by 11.8% compared to the corresponding period of 2015. Pork production - by 12.0%. Poultry meat production - by 5.9%.

In January-March 2016, meat imports in physical terms increased by 2.6% compared to the same period in 2015; in value terms, this amounted to 25.4% less.

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Figure 4. Dynamics of financial indicators of the industry under section OKVED 15.1 in 2012-2015, thousand rubles

As market analysis shows, the production of meat products, including meat delicacies, is a promising area of ​​activity. Customer loyalty in the high price segment is much higher than in the middle and low ones. The main emphasis in the development of the project is on increasing brand awareness and forming a loyal audience of end consumers.

The enterprise is organized in a rented premises on the territory of an industrial complex in the city of Nizhny Novgorod. Nizhny Novgorod is a city in Central Russia, the administrative center of the Volga Federal District and the Nizhny Novgorod Region. An important economic, industrial, scientific, educational and cultural center. The population of the city is 1.27 million people.

The enterprise is organized "from scratch", investment costs are directed to the acquisition of fixed assets and the formation of a working capital fund until the enterprise reaches payback.

3. DESCRIPTION OF GOODS AND SERVICES

The enterprise produces dry-cured meat delicacies from pork and beef in vacuum packaging. Products comply with the requirements of GOST 22708-2015 "Smoked and dry-cured sausage products".

Products are made from high quality raw materials of domestic manufacturers. All raw materials have certificates of conformity, veterinary conclusions and other necessary permits. Manufacturing technology - the so-called "home" without the use of preservatives, flavor enhancers and other additives. The maximum shelf life of finished products in vacuum packaging at room temperature is 1 month.

Packaging - soft polyethylene film with the manufacturer's logo and all the necessary markings in accordance with the legislation of the Russian Federation: composition, shelf life and storage conditions, information about the manufacturer, and so on. The net weight of each unit is 350 g (±5%).

Table 2. Project range and product description

Table 3. Variable Costs and Selling Price

	PRODUCT / SERVICE	COSTS PER UNIT, rub.	TRADING MARGIN, %	UNIT COST, rub.
	Beef aggravation, 350 g
	Almost Jamon, 350 g

4. SALES AND MARKETING

The range of the project is given and the implementation prices are given in Table. 2 and Tab. 3. Sales channels:

establishments of the HoReCa segment - restaurants and cafes, mainly focused on a wide range of alcohol, since all products are a good snack for both light and strong alcoholic drinks and can be used, for example, as a component of a "meat plate"

draft beer shops with a range of high price range

non-chain retail food stores located in the elite microdistricts of the city

Sales representatives are engaged in attracting customers and working with them in accordance with the established sales plan.

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The target audience (end consumers) are mainly men aged 23-50, with a high income level (from 50,000 rubles), who consume alcoholic beverages with varying regularity.

Mixed methods of promotion are used: self-promotion by customers, self-promotion of the brand by the manufacturer, joint promotion. Promotion tasks are determined a month in advance in accordance with the planned advertising budget.

The following activities can be attributed to independent promotion by the manufacturer:

The competitiveness of the project is based on the high quality of products, the manufacture of which uses only high-quality raw materials, and does not use preservatives, dyes and other additives. This fact is especially emphasized in all promotional activities. Features of the recipe and manufacturing technology provide a truly original taste of products with high organoleptic characteristics.

Today, the city presents the products of three manufacturers, which can be attributed to the direct competitors of the project. Comparative characteristics are given in Table. 3.

Table 3. Comparative characteristics of the project and competitors

	Name	Description and distinctive features
		Production is located in the sales region. High-quality raw materials are used, preservatives and dyes are not used. Convenient logistics with own transport, high speed of response to customer requests. Small assortment
	Snacks	Production - Moscow, which means a long logistical shoulder and a low reaction rate; there is no own warehouse in the region. Wider assortment (12 items), the price is 10-15% lower. Industrial production method using chemical additives. Non-original tastes, average organoleptic characteristics
	Meat eater's dream	Production - Yekaterinburg, which means an even longer logistical shoulder. However, it is distributed through a Nizhny Novgorod snack distributor. Industrial method of production, narrow assortment, low organoleptic characteristics. Price - 15-20% lower
	meat paradise	Production - Moscow, no own warehouse in the region. A wide range, high organoleptic characteristics, an industrial method of production using a large number of additives. Sufficiently wide client network. The price level corresponds to the project prices

Demand for the project's products does not have a pronounced seasonality, since meat delicacies can be eaten both on their own and as snacks for light alcoholic drinks, the demand for which is higher in summer, and strong drinks, the demand for which is higher in winter. Planned sales volumes are given in Table. 4.

Table 4. Planned sales volumes

	PRODUCT / SERVICE	AVERAGE PLANNED SALES VOLUME, units/month	PRICE PER UNIT, rub.	REVENUE, rub.	VARIABLE COSTS, rub.
	Basturma in Nizhny Novgorod, 350 g
	Beef aggravation, 350 g
	Almost Jamon, 350 g
	Cognac pig for beer, 350 g
			Total:	1 322 700	661 350

5. PRODUCTION PLAN

The company is located on a leased area within the industrial complex. The room has an area of ​​30 m 2 and meets all the requirements of the supervisory authorities of the Russian Federation. All communications are connected, there are convenient access roads.

The production technology does not require specialized equipment. The meat is aged in spices and salt, or soaked in a special brine (for example, “Cognac pig for beer”), after which it is dried in a suspended state. All operations are carried out by project specialists manually. The production cycle takes about 27-30 calendar days. The production plan is drawn up on a line-by-line basis, taking into account the planned sales volumes.

After the meat reaches the required state, it is cut and packed in vacuum packaging. Packed and packaged products are put into cardboard boxes. There are two installation options:

by grade - if the goods are produced in a warehouse, in one box there is one type of product

in accordance with the packaging card - if the goods are to be sent to the client in accordance with the order, the required amount of goods of different varieties is placed in the box

In production, only high-quality raw materials of domestic manufacturers are used. Raw materials must have all certificates - conformity, veterinary and others. Finished products twice a month undergo voluntary selective quality control at the Pishcheprom Research Institute.

Delivery of finished products by the client is carried out on the personal car of the project initiator. Delivery on the day of the order is possible, which is a significant competitive advantage.

6. ORGANIZATIONAL PLAN

The basis of the project team is its initiator, who performs all management functions, as well as a number of others. To do this, he has all the necessary knowledge and skills in the field of entrepreneurship and food production. The recipe and production technology are developed directly by the project initiator; the technology was recognized as complying with the requirements of the project and regulatory documentation (GOST) based on quality checks carried out at the Pishcheprom Research Institute.

IP was chosen as the organizational and legal form. The form of taxation is the simplified tax system with the object of taxation "income minus expenses", the rate is 15%. The organizational structure of the enterprise is simple and implies a linear subordination of all employees to the project initiator. Accounting outsourced.

Since the production cycle is approximately one month, there are no sales in the first month of implementation. This period can be considered preparatory. During the period, supply contracts are concluded with customers (the work is carried out by the project initiator), and staff is also being recruited. From the second month, the stage of operational activity begins.

Table 5. Staffing and payroll

	Job title	Salary, rub.	Quantity, pers.	FOT, rub.
Administrative
	Accountant
Industrial
	Workshop worker
	Packer
Trade
	Sales Representative
	Total:			$122,500.00
	Social Security contributions:			RUB 36,750.00
	Total with deductions:			$159,250.00

7. FINANCIAL PLAN

The financial plan is drawn up for a five-year period and takes into account all the income and expenses of the project. Income refers to revenue from operating activities; other income (from investments, from the sale of fixed assets) is not provided. Annual revenue after reaching the planned sales volumes is 15.9 million rubles; net profit after taxes - 4.0 million rubles.

Investment costs for the project - 909,500 rubles, of which the own funds of the project initiator - 500,000 rubles. The missing volume is planned to be covered by attracting a bank loan for a period of 24 months at a rate of 18% per annum. Loan repayment is carried out by annuity payments, credit holidays - three months.

Table 6. Investment costs

	NAME	AMOUNT, rub.
Real estate
	Production room preparation
Equipment
	Main cycle equipment set
	Vacuum packaging machine
Intangible assets
	Product certification
working capital
	working capital
	Purchase of raw materials
	Total:	909 500 ₽
	Own funds:	RUB 500,000.00
	Required borrowings:	409 500 ₽
	Bid:	18,00%
	Term, months:

Variable costs include the cost of purchasing raw materials, electricity used in the production process, and packaging materials (Table 3). Fixed costs (Table 7) include rent, advertising, utilities, depreciation and other recurring expenses. The amount of depreciation is determined using the straight-line method based on the useful life of property, plant and equipment of five years.

Table 7. Fixed costs

A detailed financial plan is given in App. 1.

8. PERFORMANCE EVALUATION

Evaluation of the effectiveness and investment attractiveness of the project is carried out on the basis of a detailed analysis of the financial plan and simple and integral performance indicators (Table 1). To account for the change in the value of money over time, the discounted cash flow method is used. The discount rate is 12%.

Simple (PP) and discounted (DPP) payback period is 6 months. Net present value (NPV) - 1.08 million rubles. Internal rate of return (IRR) - 21%. Profitability index (PI) - 1.18. All these indicators testify to the high efficiency and investment attractiveness of the project.

9. WARRANTIES AND RISKS

To assess the risks associated with the implementation of the project, an analysis of internal and external factors is carried out. Internal factors include:

• discrepancy between the quality of manufactured products and the requirements of the project and the market - can be caused by various reasons: non-compliance with technology, low-quality raw materials; it is necessary to constantly monitor the quality of products and determine the causes of deviations, and then eliminate them immediately

External factors include:

the appearance on the market of direct competitors with similar products - does not seem critical for the project due to the unique recipes and technologies used in the project; it is necessary to form a loyal audience as soon as possible through PR events







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Entrepreneur Dmitry Aksyonov talks about the ideology of premium products and the positive effect of sanctions

We have been looking for an entrepreneur for a long time who would say these words: “I will not dissemble, the sanctions have made a positive contribution to the development of my business. The exchange rate is also to our advantage.” And here we have found it. Dmitry Aksyonov, the owner of the Vyalim Myaso online store of deli meats, told Biz360 about how the “Russian jamon” was forged. In this story, there was a place for a smokehouse, an iron casting factory, handicrafts, Sportmaster, Yulmart, and even the Gold Rush program on the Discovery TV channel.

Dmitry Aksyonov, 32 years old, owner and director of Vyalim Myaso. Born in the city of Kolchugino, Vladimir Region. Graduated from the Faculty of Mechanics and Technology of Vladimir State University with a degree in Ferrous and Non-Ferrous Metal Foundry. Prior to launching his own business, he worked in the field of marketing, participated in OZON, Sportmaster, Ulmart projects. Married, daughter - two years.

Crisis of my dreams

I come from a small town in the Vladimir region. We lived in our house. My father always kept a large farm: cows, sheep, pigs, chickens. We cured the meat in the cellar. They smoked with hot smoke in a home-made smokehouse made from a 200-liter barrel, and with cold smoke in a bathhouse.

Carcass-smoking of pigs is an ancient method that my father inherited from his father, who inherited from his. It takes place in the bathhouse, the carcasses are hung from the ceiling, the pipe is closed, alder chips are put into the oven, ignited, and then the oven door closes tightly and the chips begin to smolder. Smoking lasts from two to five days, depending on the weight of the carcass. Periodically, you need to go into the bathhouse and put wood chips in the oven. The bath then smells of smoked meats for a very long time.

I am a fan of meat, I believe that fangs are given to a person in order to tear pieces of meat. I sincerely do not understand vegans, I will say more - I am afraid of them. I love meat in any form. I love boiled beef with homemade horseradish, lamb kebab, beef stroganoff, aspic. I'm crazy about dry-cured sausages and salami. Well, and, of course, I really love dry-cured meat, which I make myself.

Probably, I have always dreamed of living in my house away from the bustle of the city, like in childhood, smoking sausage and curing meat. In any case, the first step has already been taken.

In 2014, after well-known events, Russia imposed sanctions against European products. There was a lot of noise on the Internet - people were grieving that they would no longer be able to freely buy jamon and cheeses. I decided that since the market niche was empty, it means that I can occupy it. Since I am not as strong in retail trade as in Internet commerce, I chose the appropriate distribution channel.

There is a feeling that the cheese market turned out to be more active than the dried meat market - you constantly hear about small local production. If you look in more detail, most of the local cheese makers produce young cheeses. It doesn't take long to develop the technology. Parmesan - with its ripening period of several years - no one undertakes to release it. It's the same with meat: it's very difficult to work out the technology when you have to wait several months for the results of the experiment.

Long road to meat

After school, I entered the regional university at the "Foundry of ferrous and non-ferrous metals." At the time of my admission, it was the highest paid specialty in our town. By the end of the training, the factory had half collapsed and wages had fallen. However, I do not regret anything - the Soviet school for the training of engineers was not in vain considered one of the strongest in the world. The main thing is that the university taught me to think structurally, to set priorities. The topic of my diploma is "Development of a plan for an iron casting shop with a capacity of 10,000 tons of suitable products per year." The first experience of creating your own enterprise, albeit on paper.

I was invited to the Kaliningrad region to the iron casting plant as a foundry shop technologist. I worked there for a year and a half, having 37 adult men, shop workers, under my command. It was the first experience of managing people - not always successful, but very useful. In 2007 I returned to Vladimir - mainly because of the low salary of an engineer. He got a job as a sales manager, selling help desk services. The experience of direct sales and communication with clients also came in handy in a later career.

In 2009 I moved to live in Moscow. Created and promoted electronic stores, participated in the launch of such projects as ozon.travel and sportmaster.ru. Engaged in Internet marketing: advertising, usability audit, search engine optimization, etc.

In 2010, I created the Aksyonov PRO company, which is engaged in consulting in the field of e-commerce. This project still exists today. I handed it over to a team of young professionals and have a small percentage of their activities.

Internet marketing is a business with a low barrier to entry. There are a lot of companies that do this. I moved to a higher level and am engaged in project management for business development in general.

First Store

In Moscow, I opened my first online store. The idea of ​​selling goods for needlework was suggested to me by my wife, who also came up with the name Fadeno. The project lasted over a year. Since there was no initial capital, I did everything myself. I received an order, went to a wholesaler, bought goods and sent them to the customer.

At a certain point, I began to understand that the project needed money for serious development. I started looking for investments, got acquainted with the world of funds and business angels. It was then that I learned unit economics (calculation of the economic performance of a startup per client), financial planning and forecasting results.

Five proven tips from Dmitry Aksenov for beginners
about financial planning

Be sure to calculate the economics of one unit of output, whether it is production or sale - it does not matter. You need to understand how much the price of this unit includes the cost of raw materials, advertising, logistics, salaries, rent, loan payments, etc. This is the only way to see if your price is competitive in the market. If not, then your production is inefficient.

There are two types of business - for earning from operating activities and for earning from investments (sales of a business). You need to clearly understand what kind of business you are building, and plan your actions accordingly. Investments come in the hope of rapid growth, and earnings from economic activities, as a rule, do not give rapid growth. Competitors should be divided according to the same principle: companies with a large investment wallet can work in the red for a long time, capturing the market. Trying to compete with them on price means ruining your business.

In business, as nowhere else, the rule “for one beaten two unbeaten gives”. It's rare that someone manages to open a cool business on the first try. You need to gain experience and regard each attempt as a step towards the top.

There are no identical companies. You can’t look at competitors and try to make everything a blueprint, like they do. They are already on the market, they have a brand, customer loyalty. If you don't offer something new, don't even start.

Do not be deceived by the low threshold for entering the business. The market with a low threshold is the most difficult, as the competition here is very high. The threshold for entry means not only start-up capital, but also your competencies: if you do something better than others, go for it.

After digesting the information received, I realized that with a product such as needlework - or rather, its low margin - with an increase in turnover, there will be no increase in profits. Associated costs will eat up all the proceeds.

The bulk of stores in this segment are very small retail outlets with a turnover of up to 200 thousand rubles per month. Major players have their own developed trading networks. The main turnover is embroidery kits: the wholesale price is 1-2 thousand rubles, the margin is 50%, which is approximately equal to the cost of advertising and delivery.

Fadeno opened in 2012 and closed in 2014. I entered this business with almost no investment, and left without a profit. A zero declaration was submitted to the tax office. The project has been closed. I got good experience.

Moving to Petersburg

The next point on my life path was St. Petersburg, where I took a good position as Marketing Director at T opbrands. The company specialized in high fashion. Thanks to her, I understood what a product for a premium buyer should be like.

The premium segment is working with a sophisticated client. Unlike the mass market, you cannot compete with price here, the main tools are the quality of service and a “beautiful story”. Buying a premium product, the client wants to satisfy their emotional needs first of all. For example, sausage should not just be delicious. Premium sausage is a guarantee of high quality, exclusive, service and limited edition. So the client feels his chosenness.

For example, if the client does not like the quality of the product, I guarantee a refund - we write about this on the site. Never before has this happened. But I think it gives customers confidence.

I left Topbrands in the midst of a crisis and sanctions. The owners and I had different views on how to act and develop in difficult times. All in all, it was a mutual decision.

Finally, about meat

So, in 2014, people realized that they were losing jamon and cheeses. Personally, the lack of European products did not affect me much. I found a replacement very quickly. Russian producers make very tasty cheeses - for example, I like the Derevnya cheese farm. I decided to make meat products myself.

There is a feeling that the cheese market turned out to be more active than the market for deli meats - here and there you can hear about small local cheese dairies. But look carefully: most of them are produced by young cheeses, since it does not take much time to develop the technology. Parmesan, with its ripening period of several years, no one is in a hurry to release it. The same with meat: it is very difficult to work out the technology when you have to wait several months for the result of the experiment.

After the introduction of sanctions, we have almost no dried meat “like in Europe”. In Russia, they traditionally dried venison, horse meat, hunting products, and not pork with beef.

Dried meat is a ready-to-eat product without heat treatment. Excess moisture is removed during the ripening of meat in the fresh air. The ripening time depends on many factors, the process can take from one month to several years.

Now we produce several types of products with the so-called short-term aging (from 30 days) - this is lumpy dry-cured meat. Unlike jamon and prosciutto, where the whole ham is used, we dry-cured pieces weighing 2-3 kilograms. The reason is in time: the drying time of the ham is a year.

Dry-cured meat is a long-term storage product. I can’t reveal all the secrets, but thanks to the salting technology, it has a characteristic taste and does not deteriorate for a long time (4 months in a vacuum). The most important thing here is not to oversalt the meat. We do not use artificial ingredients: only natural salt and natural spices. The technology allows them to soak into the product, retaining the right amount of moisture. Simply put, our meat is moderately salty, moderately soft, moderately tender and moderately dried.

Quality in this business is not empty words. The end customer of our products is, first of all, a gourmet. A non-poor person who seeks variety in his diet.

Of course, we have competitors - this is the market. The winner will be the one who provides the maximum number of benefits: product quality, level of service. We set ourselves the goal of meeting the level of the best manufacturers in Europe. Here they say: jamon. But jamon is a very broad concept. In Spain, there are a huge number of ham producers, and the quality of this meat is very different. The same applies to prosciutto in Italy.

observation pipe

The Vyalim Myaso project started in November 2014. I was making an online store and at the same time writing a business concept. The name, the logo is also my work. I didn't have any associates. I will say more - none of my acquaintances believed in this idea at first: food production is associated with a large number of bureaucratic obstacles, and the demand for this type of product was called into question.

For food production in Russia, you need:

Documents giving the right to engage in entrepreneurial activities (enough IP);

Declaration of conformity with the requirements of the technical regulations of the Customs Union (TR CU);

STO - organization standard: a document regulating the entire production cycle;

Veterinary certificates - for the sale of products in shops and restaurants;

Certificate of production from Rospotrebnadzor.

Rumors about bureaucratic obstacles roughly corresponded to reality. It is very difficult to collect the entire list of documents needed to launch a meat workshop, especially difficult to cope with the greed of veterinarians.

Food production in Russia is controlled by several departments at once - the Ministry of Agriculture, Rospotrebnadzor, Vetnadzor. Each of them makes its own changes to the laws, issues explanations and letters that can easily contradict each other. For example, the veterinary station is trying to impose its own veterinarian on our staff, although we are not obliged to do this by the basic law.

Enterprise economy

The initial capital of the enterprise was 800 thousand rubles of my personal savings. This money was used to rent the premises (40 thousand per month), prepare it for the requirements of Rospotrebnadzor (180 thousand rubles), purchase equipment (refrigerators, tables, racks, packaging equipment - only 400 thousand rubles).

In the end, we still didn’t have enough money, so we worked with the first wholesale customers on a prepaid and pre-order basis: we received payment for a batch of goods, made them, and only after that shipped them.

I rented a room for a workshop in the village of Enkolovo, Leningrad Region. To be more precise, in the former general store. There was even an idea to work in a traditional hut, but the officials did not allow it. Enkolovo is well located: relatively far from busy highways and large industries, while being only 34 km from St. Petersburg.

Up to 70% of the cost of production falls on the cost of raw materials (meat loses 40% of its original mass during the cooking process). 30% is logistics, salaries and social benefits, salt, spices, equipment depreciation, taxes (we are on the simplified tax system).

We deliver orders to wholesalers at our own expense. Retail buyers formally pay for the services of EMS Russian Post - 300 rubles. In fact, the minimum cost of EMS delivery is 450 rubles from St. Petersburg to Moscow, to other cities it is more expensive. These 300 rubles are rather a confirmation of the seriousness of the buyer's intentions. Now we will introduce online payment, and delivery will be free.

For understanding: the cost of preparing a kilogram of dry-cured beef is about 1000 rubles, the retail price is 2200.

Retail prices for Vyalim Myaso products

Dried pork "Like Jamon" - 900 rubles per 0.5 kg.

Dried beef "Filet Mignon" - 1200 rubles per 0.5 kg.

Dried pork ham - 2300 rubles per 0.5 kg.

Salchichon (dried sausage) - 1300 rubles per 0.5 kg.

We sell about half a ton of finished products per month. Initially, when calculating the concept, this is how I imagined the balance of sales: 40% - shops, 40% - HoReCa (restaurants, catering), 20% - retail. Today orders from retail customers account for 10% of the total, the rest is B2B. Most of the sales (up to 90%) come from dried pork “Kak Jamon” and dried beef “Filet Mignon”. These are our main products, we promote them.

Shops and restaurants sell goods cheaper than the retail price by 20-50%. How accurate it is depends on many factors: payment terms, volume of purchases, willingness to wait for an order for several weeks. In addition, dry-cured pork neck (Coppa) is currently available only for wholesalers (900 rubles/kg).

We have not reached self-sufficiency yet, all profits are invested in development. We continue to purchase equipment - we need a more productive vacuum sealer, a cutting machine. The packaging needs to be updated. I really need my own transport - I just calculate the leasing costs for it.

Theoretically, we can produce 1.5-2 tons of products per month, but we do not do it - there is no working capital for such production volumes.

Farmers without acorns

My meat suppliers are farms from the Vladimir and Voronezh regions. I met them a long time ago, even before I started this business. I personally don’t go to select products - I make a request for certain parts of the carcasses, if the farmer is ready to supply the required volume, we pick it up.

At the same time, I am looking for new suppliers so as not to be dependent. There is an opinion that in the Leningrad region there is little good - environmentally friendly - meat. This is a matter of psychology - someone else always seems better, in other areas the air is cleaner and the grass is greener.

In Russia, there is enough quality meat, another question is that farms are not ready to provide a decent level of service. For example, I only need certain parts of the carcasses, and farmers offer to take the whole carcasses, it’s more convenient for them.

Not all meat is suitable for curing. High moisture content is unacceptable, otherwise the meat will dry out more. Grain-fed beef is better than mixed-fed beef. Pork carbonate must have certain proportions in terms of the thickness of the fat layer and meat. In our latitudes, there are no pigs fed on acorns, so farmers achieve similar results on domestic raw materials - beets, apples, grain.

Sea salt is brought to us from Finland in bags of 50 kg. Cost - 35 rubles. per kg. We use Russian-made spices. It is mainly paprika, dried garlic, ground black pepper, thyme, rosemary and juniper berries.

Influencing factors

A distinctive feature of our business is that the production cycle takes at least 30 days. This is the time it takes for the meat to mature. During periods of the highest excitement - such as, for example, was before the New Year - we ask customers to wait. The most loyal customers place an order in advance and receive good bonuses for this.

From my experience in the premium segment, I realized that it is impossible to force a client to purchase additional options and make money on it. You can't say the price of a product and then say, "This is for a kilogram of pork that we'll bring in two weeks, provided you pay for the order today."

We set the maximum price for the product - and the client receives the best conditions. But if he wants it cheaper, then we can postpone the delivery for two weeks (10% discount), we can ask for an advance payment (another 10% discount), and so on.

I rethought many things in customer relations thanks to the advice of such a “business whale” as Dmitry Kostygin (co-owner of Yulmart, Rive Gauche, Rainbow Smiles and other companies - editorial note). He periodically gives lectures for employees of his companies - we met at one of them. The main thesis is that a loyalty program should not be a one-sided tool, it is, first of all, an agreement on the terms of cooperation. That is, the client should not receive a discount for being just a client. It is necessary to agree with the client that he can receive special conditions of purchase only in response to certain actions on his part.

In addition, there is seasonality in our business - in the summer, customers move out of town, which means that we also need to negotiate with stores in the area where they are located. For example, there is a holiday village, and in it there is a farm products store. In winter, there is no demand for our meat in this store, it appears with the advent of the summer season. And vice versa, there is a store in a respectable area with which we cooperate - with the onset of the summer season, demand in it drops sharply, as customers move out of town.

Thoughts on the future

At the very beginning, I was inspired by the idea. I never doubted for a second that as soon as I launch the site, trading will immediately begin. In addition to rose-colored glasses, there was bad planning: I just didn’t have enough money for advertising and important little things like packaging design. There was not enough money for the packaging itself. Printers make individual packaging only in large quantities, and this is expensive.

In the absence of a budget, we gave advertising only on Facebook - the effect of it remained indistinct. We are looking for B2B clients personally - we contact shops and restaurants, we offer our products. Alas, we cannot work with the largest clients yet, as we are not able to provide the necessary volumes of production.

The project needs to be developed, and I see two ways. The first is slow development without attracting outside capital. The problem with this development is that we cannot start working with the largest wholesalers right now. The second is attracting investments and accelerated development, rapid development of the market, access to retail chains. Naturally, the second method is preferable.

Again, the main difficulty is the production cycle. We cannot quickly meet the growing demand. In order to always have large stocks of finished products, we do not have enough working capital. In order to reach a turnover that can satisfy demand, we need investments in the region of 5 million rubles. In general, I am ready to give 40% of the business to potential partners.

... I am very motivated by the books of Yitzhak Adizes and the series of programs "Gold Rush" on the Discovery TV channel. When you see how people work in Alaska, you understand that your problems are not such problems compared to the situation when the wheel of a single tractor fell off, and the nearest settlement is 500 kilometers away.

As for the assortment, this year we are going to expand the product line with traditional prosciutto and bresaola (aging period is about a year). In addition, we are preparing to release a new type of product - it is still unnamed - with pickling in a marinade based on red wine. In the distant plans - the construction of his smokehouse.

I will not dissemble, the sanctions have made a positive contribution to the development of business. The exchange rate is also to our advantage. Competitors who carry the so-called “sanctions” rather depend on it. Russian meat is not much more expensive. But even if sanctions are lifted tomorrow and oil recovers from the fall, our prices will still be much lower than in Europe. We will not diversify our business, but increase it, improving the quality.

Basic information.

There are many arguments in favor of opening a fish curing shop is a good investment. Below we list the main ones:

1) Demand for these products remains high even in the most difficult times;
2) The production of dried fish does not require either ultra-modern equipment or any special knowledge and skills;
3) The profitability of such firms is quite high. On average, it ranges from 20 to 40%.
And others. In a word, this business is profitable. The question remains - what needs to be done to build it, and "how much will it cost" for a novice entrepreneur?

Room.

The laws of the Russian Federation state that the production buildings of all enterprises engaged in the field of food processing must:

1) Located at a distance of 300 meters or more from residential buildings and industrial facilities;
2) Have a floor area of ​​100 square meters or more;
3) Be equipped with heating, sewerage and ventilation systems, air conditioners, bactericidal lamps and a container washing machine.

Also, in the premises of the workshop for drying fish, there should be a bathroom, changing rooms for staff and plumbing, providing access to hot and cold water. As you can see, the requirements are severe. We recommend that you, if possible, rent a room that previously housed a food processing plant. If there is none, you need to hire a repair team and equip the room you like with your own hands.

On average, the cost of renting a small (100-120 square meters) industrial premises ranges from 20,000 to 50,000 thousand rubles per month. In this case, the price varies depending on:
1) The region in which the facility is located;
2) Condition of the premises;
3) The greed of the landlord.

Important - if you find a room that suits you, conclude a long-term contract with its owner. Otherwise, the owner of the building can increase the cost of rent immediately after your business starts to make a good profit.

Equipment.

To open a fish drying shop, you need to purchase:
1) Refrigerators. You can also use some models of refrigerators;
2) Several large tanks for defrosting, salting and cleaning fish;
3) Table (preferably several) for cutting raw materials;
4) Knives, boards and other small tools;
5) Smoking and sluggish drying chambers;
6) Slicer for smooth cutting of finished products;
7) Scales;
8) Packaging equipment;
9) Devices for cleaning fish from bones, skin, etc.;
10) Gloves, aprons and other personal safety equipment for personnel.

Important - not all of the above need to be bought immediately. For example - at first, fish can be cleaned manually.

Raw material.

The following types of fish are used for drying:
1) Ram;
2) Sinets;
3) Shemaya;
4) Fisherman;
5) Bream;
6) Pike perch;
7) Chekhon.
And other fat and bold inhabitants of the water spaces. Fresh or frozen fish should only be purchased from reliable suppliers. At the same time, each batch of raw materials must be checked by a technologist who is on the staff of the workshop or hired on the side.

Staff.

First of all, you need to hire at least two specialists with experience in this area of ​​the food industry. You also need to hire a good cleaner who can keep the building perfectly clean (otherwise your company may be closed as a result of a SES raid). As the business expands, you will need to consider hiring additional workers, an accountant, a lawyer, and a technologist.

legal aspect.

In order to open a fish drying workshop, you must obtain permission from the following authorities:

1) Fire service;
2) Rostechnadzor;
3) Rosprirodnadzor;
4) Veterinary service.

Technical aspect.

Fish processing is an extremely complex and multifaceted process. Detailed information about it can be found on the Internet, specialized books, etc. We will only clarify that it takes from 2 days to 3 weeks to create a batch of finished products (depending on the drying technology, the equipment used and the type of fish).

Entrepreneurs who own fish drying workshops have the opportunity to earn additional funds by making fishmeal and minced fodder. All that is needed for their production is a crushing device and waste (bones, heads, skin, etc.).

The business we describe practically does not need marketing. The main proceeds go to its owner from the wholesale sale of goods to just a few people.

Development prospects.

There are two ways to modernize this business:

1) Intensive - the purchase of new equipment to reduce costs. Improving the quality of products (leading to its rise in price), increasing the range of goods;
2) Extensive - an increase in production volumes, the opening of new workshops and the expansion of old ones.

Expenses.

1) Equipment - from 400 thousand rubles;
2) Rent - from 20 to 50 thousand rubles;
3) Purchase of raw materials - from 50 to 200 thousand rubles;
4) Staff salaries - from 30 thousand rubles;
5) Taxes and contingencies - depending on the specific situation.

Income.

Typically, the price of products manufactured by the workshop is formed according to the following principle: the cost of goods + 30-50% markup. The profit of a small enterprise specializing in drying fish is at least 60 thousand rubles. But only if:

1) It was possible to sell at least 90% of manufactured products;
2) The entrepreneur did not have any problems with the state. services;
3) The process of production of dried fish and its storage complies with all industry standards.

On average, a good fish drying workshop pays for itself within 4-8 months.

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