Local butcher's shop

Local households, people who want a trusted source of quality meat, and small food businesses such as cafes, pubs and caterers.

You buy carcasses or primal cuts from a wholesaler or farm, cut and prepare them, and sell by weight. Extras such as marinated cuts, sausages, pies and seasonal orders can add margin.

• Butchery or willingness to learn and employ a skilled butcher
• Customer service and building regulars
• Stock control and keeping waste low
• Food safety discipline

• Register the food business with your local council in good time before opening, and check what inspections to expect
• You will need a documented food safety management plan and food hygiene training; check what your council expects
• Check whether selling to other businesses means extra approval requirements for your premises
• Trade scales must be suitable for selling by weight; check with Trading Standards
• Public liability insurance, and employer's liability insurance once you hire staff
• Fridge and cold-chain failures, waste and tight margins can hit cash flow hard
• Allergen and labelling rules for prepared items such as sausages and marinades
• Early starts, long days and heavy lifting

Startup costs are estimated at typically around £25,000 to £90,000, depending on the premises, chilled display and counter equipment, and stock. Treat this as an estimate and get quotes for your own shop before committing.

Monthly revenue is typically estimated at around £12,000 to £55,000, depending on location, opening hours and whether you supply local cafes, pubs and caterers. Tight margins and waste can hit cash flow, so check your own numbers.

Check registering the food business with your local council in good time, food safety management plan and hygiene training, trade scale rules with Trading Standards, allergen and labelling rules, and insurance. Selling to businesses may need extra approval.