Business smoking products. Fish smoking as a business: market features and a business plan to estimate costs and income

, as practice shows, it has a fairly high profitability - up to 50%. But in order for the enterprise to become competitive and profitable, it is necessary to carefully consider all the pros and cons of smoking production, to study the sales market and the capabilities of competitors.

Brief business analysis:
Business setup costs: 600 thousand rubles
Relevant for cities with a population: without Borders
Situation in the industry:average level of competition
The complexity of organizing a business: 3/5
Payback: 4-10 months

Smoking is the heat treatment of meat or fish to obtain a specific taste of the finished product. Smoked products are one of the ways to extend the shelf life of meat or fish, which has long been known and has been preserved to this day.

Business Relevance

Gone are the days when smoked meat and fish were a delicacy and buyers did not pay much attention to quality. This is not the case today. The buyer wants to purchase a quality product at an affordable price. Large enterprises do not always follow both positions. This is where the need arises for small smoking enterprises, which can be competitors for them both in terms of quality and price. But no business will bring profit if it works at a loss. The goal of an entrepreneur is to make a profit from the production of quality products. How to achieve this goal? The algorithm for a novice businessman, without large financial resources, is as follows:

• the purchase of the cheapest meat product on today's market - chicken carcasses. The product has good taste and low calorie content.
• expansion of the range through the production of smoked products from another type of meat - pork, as well as through fish, which leads to an increase in demand for all types of products.
• opening of a cold smoking shop.
• expansion of the market.

As a result, production will become competitive and profitable. But this is planned for the future. And in the beginning, a novice businessman is faced with the question - is it worth taking on this business at all?

Smoking as a business - advantages and disadvantages

Like any other business, smoking production has its pros and cons.

pros

• the technology for the production of smoked meats is not complicated and does not require special training;
• the costs of organizing a business are insignificant in comparison with other types of food processing production;
• small volume smokehouse equipment (up to 100 kg per day), do not take up much space and can be used at home;
• profit from production in comparison with expenses is significant, which will soon expand the enterprise;
• the profitability of the business is up to 50%, which allows you to recoup the investment in just a few months.

Minuses

• as in any business, there is a risk of not being able to compete and going bankrupt;
• manufactured products have a certain period of implementation. Therefore, it is necessary to have permanent and reliable markets;
• raw materials for the production of smoked meats must be of high quality and fresh. And it depends on suppliers who do not always fulfill their obligations.

Fish smoking business

Having decided to start a business with smoking fish, first of all it is necessary to analyze its relevance for a particular region. There are areas where fish is not in demand, so the business will initially be doomed to failure.

Attention! When purchasing raw materials, you should not buy them in remote regions of the country, although their cost may be attractive due to their availability. Fish from remote regions of the country is transported frozen, and when smoked, it loses its taste. It is better if the fish will be supplied from local fish farms.

The second aspect that you should pay attention to when organizing fish smoking is the availability of equipment:

• racks for defrosting fish;
• cutting tables;
• fish cutting equipment;
• refrigeration equipment;
• baths for salting and washing fish;
• smoking chambers;
• equipment for vacuum packaging of products;
• carts for transporting fish;
• transport for transportation of finished products;
• equipment for staff work: cutting knives, boards, skewers, etc.

The third important issue that needs to be resolved in order not to go bankrupt at the very beginning of the enterprise is the search for sales and the miscalculation of possible risks. The fact is that smoked fish has a short shelf life, so you need to find trustworthy sellers, or sell fish yourself.

Smoking meat as a business

Depending on the temperature of exposure to the product, hot and cold smoking are distinguished. With hot smoking, the smoke heats up from 55 to 120 degrees, and with cold smoking - only up to 35 degrees. Shelf life for different types of smoking is different. After hot processing, products are stored for up to 3 weeks at a certain temperature. With cold smoking, the shelf life of products is several times longer. Although hot smoking has its disadvantages, it is easier and better to start with it.

Stages of organizing a smokehouse:

• purchase of equipment and design of the working premises;
• purchase of raw materials;
• production and sale of finished products.

In smoking meat, it is important to decide on the smoking installation. Smokehouses are gas, wood and electric. The most suitable in modern conditions is an electric smokehouse. In addition to the installation for smoking, it is necessary to purchase other equipment:

• freezer for storage of finished products and raw materials;
• cutting tables;
• brine containers.

It is also necessary to carefully consider the issue of the supply of raw materials. The best option would be to purchase meat from farms, or from small pig breeding complexes in the local region. Consumers have developed a certain confidence in the products produced in local farms. Meat must pass sanitary quality control without fail.

As for the sales market, at first small batches of products can be sold in the markets, go out with a delivery trade. Later you can organize your own butcher shop.

For the organization of smoking production, special equipment is required:

• baths;
• racks;
• refrigeration equipment;
• cutting tables;
• smoking installations;
• brine containers;
• injectors for minced meat;
• vacuum - packaging;
• small tool.

The market offers equipment for domestic and foreign smokehouses. It is more rational to choose the latter option if more than 10 tons of raw materials are processed per day. For a start-up business, it is better to choose domestic smokehouses with lower productivity. They are much cheaper than foreign ones, but the quality of the finished product does not get worse from this.

room

The best option for a smokehouse is to rent a suitable room. For a more rational use of usable area, it must be correctly zoned into areas:

• defrosting and cutting of raw materials;
• direct production;
• packaging of finished products;
• storage of finished products and packaging materials.

There are certain requirements for the premises. It should have a fairly large working area - 100 square meters. meters or more. The smoking shop for fire safety purposes should not be located near residential premises (at least 300 m). In the premises, in addition to working shops, office premises, a sewerage and ventilation system should be provided.

Raw material

The best option for a small smokehouse would be a small wholesale supplier from his own farm. Such raw materials will cost the entrepreneur less than when purchasing from a large wholesale intermediary. You can also conclude contracts for the supply of poultry from local poultry farms, meat from meat processing plants or fish from fish factories.

Business registration

The formal part of the project for organizing a smoking business begins with the registration of the entrepreneur's activities. It is better to arrange a small production as an individual business, with the payment of a state duty - 800 rubles. For individual entrepreneurs, a simplified taxation system is more suitable. In order to avoid obstacles from the licensing authorities, it is necessary to obtain documents for approval of the organization of production from such structures as:

• Fire Department;
• Rostechnadzor;
• Rosprirodnadzor.

Home production can be arranged in the free space of a private house, or in its annex, or in the garage. The main thing is that all stages of the technological process are carried out in accordance with the requirements for this type of production, in compliance with sanitary and hygienic standards. The process looks like this:

• raw materials are washed in a bathroom in running water;
• prepared raw materials are placed in a container with brine;
• pieces for smoking, or fish are fixed on a special frame and placed in the smoking chamber.

For smoking, juniper or beech chips are used. After smoking, the finished products are packaged and sent for sale.

Sales of products

This stage in the project is no less important than the production itself. To establish sales markets means to be able to receive a constant profit and expand production. For small-scale production, marketing of products can be organized through the local market and through private meat and fish shops. You should not cooperate with large stores, as they make large markups on products, and then, unsold balances are returned to the manufacturer. This is fraught with loss of profits and a decrease in production.

Business costs and payback

Smoking products is a profitable business if you approach it correctly. Products have always been and will be in demand among buyers. Business investment pays off within a few months of work. The following points should be included in the calculations:

• purchase of equipment - from 300,000 rubles;
• purchase of raw materials for the first batches - 200,000 rubles;
• additional inventory and consumables necessary for the technological process - 100,000 rubles.

Total spent in the form of start-up capital - 600,000 rubles.

• rent of premises - 50,000-100,000 rubles;
• utility bills - 100,000 rubles;
• the cost of transporting products - 50,000 rubles;
• salary expenses for staff (two people) - 100,000 rubles.

The price for the purchase of meat can be from 300 rubles per kg, depending on the region. Realization goes at a price of one and a half to two times more expensive. For fish, these are approximately the same figures - 200 rubles per kg - purchase prices, and 400 rubles - for smoked fish. Per month, the profit from sales is approximately 150,000 rubles, if the volume of finished products is about four tons.

As a result, having spent 600,000 rubles on organizing an enterprise, it pays off within 4-10 months, depending on the monthly sales volumes.

Finally

So, having chosen a smokehouse as a business, you should not start it with full-scale volumes. At first, you can organize a small smoking shop by renting a room, or by adapting a home area for a shop. The main thing in this business is excellent prospects for development with proper business management.

More information in this video

Smoked meats are always in great demand among the population of our country. Such food cannot be called healthy, but despite this, it does not disappear from store shelves. Modern manufacturers are trying to simplify the technology for preparing delicacies, using liquid smoke for smoking. But nothing can replace the taste of real smoked meats. On the market, you can buy mini smokers for small businesses and use them to produce quality natural products.

Smoking equipment is professional and household. Household smokehouses are designed to cook 5-15 kg of products. Using such equipment, you can easily provide for the needs of the family. If you want to make a mini-smoking shed your business, you will have to purchase a more spacious smoke cabinet, as well as allocate a separate room for this. You can smoke hot or cold. In domestic conditions, the method of hot smoking is used. This is a less laborious process that takes a little time. You need to smoke meat or fish for several hours at a certain temperature.

Smokehouse as a business

Before opening a mini-smoker, you must:

• Choose a room.
• Buy equipment.
• Buy products.

Such a business should be started by those entrepreneurs who are engaged in or. Delicacies are obtained from meat or fish products that have a longer shelf life. In addition, they can be sold at a high price.

Benefits of a mini smokehouse

• High performance;
• Ability to work in semi-automatic mode;
• Various types of smoking.

Paperwork

To legalize your business, you should register as a private entrepreneur. Since you will be engaged in food production, you need to obtain permits from the SES, firefighters and other authorities. Do not forget to take quality certificates from suppliers of raw materials. To obtain permission to trade products, you must pass a special test. You do not need to draw up any documents for a mini smokehouse for the home, since you will cook food in it for personal purposes.

room

For a mini smokehouse, you do not need a large area, because modern equipment has a fairly compact size. It can be dismantled at any time and transported to another place without any problems.

For the first time, you can rent a small room and place several smoking units in it.

Equipment

The choice of smoking equipment for a small business largely depends on the entrepreneur's starting capital. For the first time, you can purchase an inexpensive installation. Entrepreneurs who open large enterprises immediately buy industrial smokehouses, which are distinguished by high power. In addition, you need to buy refrigerators for storing finished products and various kitchen utensils.

Scheme of a mini smokehouse

On the market, equipment for the smoking shop is presented in a wide range. The units have different technical characteristics and the ability to adjust the operating temperature. Imported cold-smoked mini-smoking shed can process up to 10 tons of products per day.

It is advisable to purchase a unit in which you can use different smoking methods. You can cook any meat delicacies, fish or poultry in it.

Such equipment can operate in different modes:

• Cooking;
• smoking process;
• Drying;
• Roasting.

Humidity and temperature can be adjusted in the chamber.

Factory mini-smokers for hot smoking are more often used at home, because such products have a short shelf life.

Staff

When compiling a business plan for a smokehouse, do not forget to take into account the attendants. If you are just starting a business, you can hire two assistants. For large-scale production, more workers will be needed.

In addition to the meat deboner and the worker who maintains the smoking equipment, you will also need an accountant. To sell products on the spot, open a small shop near the smokehouse.

It is desirable that people who work in a mini-smokehouse know their business well, since the success of any business largely depends on the staff.

Raw material

Products for smoking must be chosen very carefully. First of all, if you want to open a smokehouse as a business, carefully research the market and study the demand. Do not save on the purchase of raw materials. If the product does not inspire confidence, it is better to refuse it. It is enough to spoil your reputation with a low-quality product once and sales will immediately fall.

The most popular product is smoked red fish and meat. It is pointless to buy it in or supermarkets, since interest has already been charged on the cost of the goods. To get a good profit, you need to find a reliable supplier who works or a fish factory. Usually in such places, products are given a quality certificate, so there will be no problems with its sale.

Expenses

Since the price of a mini smokehouse is quite affordable, you can do this business with a small start-up capital.

Money will be needed for:

• Purchase of equipment - 20-60 thousand rubles;
• Raw materials - 15-20 thousand rubles;
• Electricity - 5 thousand rubles;
• Room rental - 10 thousand rubles;
• Transportation costs - 5 thousand rubles.

Sales of products

Smoked meats can be sold in your own shop or in bulk to supermarkets, as well as to sellers in the market. Over time, when production expands, the number of points of sale should be increased. Many enterprises accept orders for the production of smoked meats for weddings or other celebrations from customers' raw materials. This provides additional income.

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The design of a home smokehouse

You can build a mini-smokehouse with your own hands on a personal plot. To do this, you will need a metal barrel, some bricks and rebar.

Phased construction of a smokehouse:

• Dig a place for a hearth;
• Dig a trench under the chimney;
• Place the barrel on the bricks.

Smoke from the hearth will enter the barrel through the chimney. In it, products intended for smoking hang on metal rods.

Bricks are needed in order to pave the hearth. The chimney is covered with asbestos-cement slabs that can withstand high temperatures. The barrel should be covered with some kind of dense cloth. This is the easiest way to get homemade smoked products.

Now you have a rough idea of ​​​​how to make a mini smokehouse yourself. It's a simple, low-investment process that ensures fresh smoked products are always on your table.

By the way, a home mini-smoker will bring a good income if you sell products to acquaintances or friends. You can also make smoked meats to order in small shops.

The smoking business is a fairly profitable type of commercial activity. Smoked red fish or meat will always be in good demand. The costs at the initial stage are minimal, and the income with a competent approach can be quite substantial. The sale of smoked products does not depend on the season and is in constant demand in catering establishments. To start your own business, it is not necessary to open a large-scale production, it is enough to organize a smokehouse in your private house or garage, without involving additional personnel for this. But in organizing your own smokehouse, as in any other, there are some peculiarities.

Every business needs a well-written business plan. Smoked meats are always in demand and the newly minted entrepreneur has every chance to succeed in his endeavors. The main thing is to adhere to a certain algorithm of actions.

Stages of a business plan for a private smokehouse:

1. Registration of individual entrepreneurs and obtaining appropriate permits from the competent authorities;
2. It is necessary to determine the types of products produced;
3. Find suppliers of raw materials;
4. Acquisition of the initial batch of raw materials;
5. Purchase of equipment;
6. It is necessary to determine the premises;
7. Hiring employees;
8. Actually, the production of smoked meats;
9. Sale of goods (selection of a point of sale and customer base).

Calculation of costs and profits

Smoking as a business is a fairly profitable enterprise with a competent approach to business. Although the product has a relatively high cost, it will always be in demand. The costs will fully pay off in a few months from the start of production.

To open a large smokehouse, you need to consider the following starting investments:

• Purchase of initial raw materials - 200,000 rubles;
• Purchase of equipment - from 300,000 rubles;
• Related inventory - 100,000 rubles.

Total, six hundred thousand rubles, total - the amount of starting capital.

Costs that will incur each month:

• Workshop rental - from 100,000 rubles;
• Payment for electricity and other production costs - 100,000 rubles;
• The costs associated with the transportation of products - 250,000 rubles;
• Staff salary - 300,000 rubles.

The cost is approximate, it varies depending on the volumes for which you are pawning, and on the region of residence.

The average price for meat is 300 rubles. per kg. Finished smoked products are sold one and a half to two times more expensive, the price per kg is at least 500 rubles. Fish costs about 200 rubles. per kg, after smoking, the price doubles and reaches 400 rubles. per kg. The net profit received every month will be 150,000 rubles in total. This is provided that the monthly sales will be equal to four tons of goods.

Thus, spending 600,000 rubles. for business development at the very beginning, the payback period of the project will be from 4 to 8 months, depending on sales volumes.

Documentation of business

In order to open your own mini-smoker, you need to take care of the formal part of the business. A small production is formalized as an individual entrepreneurship. Registration of this organizational and legal form takes place in a fairly short time and protects the owner of the production from part of the taxes. It is better to choose a simplified taxation system for your small business.

The smokehouse as a business requires permits from the following authorities:

• Sanitary and epidemiological service;
• Fire Department;
• Rostechnadzor;
• Rosprirodnadzor.

Quality certificates for the supplied raw materials and finished products will also be required.

Choice of smoking method

Smoking is a type of heat treatment of fish, meat or fat, in which the taste of the latter changes. Such products have a longer shelf life. There is both hot and cold smoking. During production, the temperature inside the smokehouse is in the range of 55 - 120 gr. In order for the product to be ready, a few hours are enough. This type of smoking is considered the most optimal for home installation, as it is faster. However, the disadvantage of this technology is the short storage time - no more than 15 - 20 days.

Pros and cons of a commercial smokehouse

As in any business, there are advantages and disadvantages in smoking industry. It is important to know about them at the stage of business planning.

Advantages of a home smokehouse:

• You don't have to work for your uncle. The entrepreneur himself plans his working time.
• Smoking products is a fairly simple activity that does not require certain skills, and experience is gained quickly.
• Electric smokehouses for small businesses are compact and do not take up much space in a domestic area.
• You can place small smoking installations at home, there are devices that allow this.
• The profit received from the sale of smoked products is several times higher than the average wage in the country.
• Profitability. With the correct formulation of the case, it fully pays for itself in a few months;
• The ability to expand production at any time by purchasing additional equipment and at the same time increasing sales volumes.

• Possibility of "burning out". In many areas of business there is competition and there is a chance to fail.
• Formal red tape. To officially register your business, you need to stand in a lot of queues for the necessary permits;
• The shelf life of smoked meats implies a quick sale of goods. The freshness of products is preserved for the first few days, then the taste qualities are lost and their value decreases.
• It is important to choose the right supplier. Intermediaries request a high cost for raw materials, it is worth looking for direct sellers. It is necessary to follow the provided certificates for the supplied goods.

Having decided to start smoking products at home, with a view to their further sale, it is worth weighing all the pros and cons of this enterprise. If you are not afraid of the first difficulties that are encountered in every business, develop a competent concept, and decide on the assortment produced, there is every chance to cover the costs in six months and get a decent profit. A good incentive in this business is the opportunity to expand its production.

Smoked products are the most popular delicacies. It is not for nothing that a lot of people crowd around the counters with delicious smoke-smelling meat or fish smoked meats. The demand for these products among people was, is and will always be. And if there is a demand, then there is a supply, a proposal to open a business related to smoking meat or fish products. A person who wants to do this business should have no doubt that his own smokehouse will bring profit, since many people love smoked meat and fish products and eat them at any time of the year. So, you need to cast aside doubts and start implementing the conceived idea. How much does it cost to start a smoking business?

Planning for future activities

A novice entrepreneur must keep in mind that the implementation of any idea involves planning.

Before drawing up a business plan, the businessman must answer the following questions:

1. What enterprise is supposed to be opened (home smokehouse or workshop).
2. Where (in what premises) will the business be located.
3. What equipment is needed for the future business.
4. What documents will be needed to implement the idea.
5. Where to get (buy) products for smoking.
6. Where the finished smoked products will be sold.
7. Is there enough money to start a business and draw up a business plan correctly.

To answer all these questions, you need to study the demand of the population in the region where you plan to open a business, collect information about suppliers of raw materials, study the SanPiN requirements for smokehouses, etc. So, the plan is implemented in the following order.

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Studying the demand market by an entrepreneur

Having decided to open a smoking business, an entrepreneur must understand that such an idea came to his mind not only to him. Therefore, it will be necessary to study the existing market. What is the action plan? First, you will need to go shopping and markets and see the range of products offered, compare the cost of smoked meat and fish products from several manufacturers.

It will be necessary to observe the buyers and their preferences, ask the sellers which delicacies are better to buy. It is a good idea to conduct a social survey of the population, involving for this purpose students who, for a small fee, will conduct a survey on questionnaire questions compiled by the businessman, and he will receive accurate information about the market for the consumption of smoked fish and meat. It will also be useful for the businessman himself to try the products of his future competitors in order to know their taste. All these actions will give the businessman an accurate picture of the market, and he will understand that it is better to smoke.

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Room and equipment for a smokehouse

If an entrepreneur wants to sell smoke-scented delicacies in the market, he can smoke meat or fish even at home or in some outbuilding. If the business is serious, then the businessman will not be satisfied with a homemade smokehouse. You need to open a whole shop for smoking products. You will need a good room with an area of ​​​​at least 100 square meters. m, in which such a workshop will be arranged. The sanitary service imposes a number of requirements on industrial premises. The most important of them is the remoteness of the workshop from industrial enterprises and residential buildings by 300 meters.

It is very difficult to convert some old room into a workshop, since according to the Sanitary Rules and Norms (SanPiN) document, it must have a certain number of windows, the workshop should be provided with hot and cold water, sewage, air conditioning and ventilation systems. From utility rooms, locker rooms and separate bathrooms, etc. are required. There is a way out of this seemingly difficult situation. Businessmen can rent or buy an ordinary canteen, during the construction of which all sanitary requirements were taken into account and the necessary premises are available.

As for equipment, any smokehouse should be equipped with separate refrigerators for storing raw materials and finished products. It is advised to purchase used refrigerated sea containers instead. You will need baths for washing fish or meat, technological tables, cutting boards and knives. And of course, you will need to purchase a camera for smoking products (electric smokehouse). Currently, it can even be built with your own hands to reduce the cost of purchasing equipment.

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Who do you need to coordinate your business with?

Since the future business is related to food products, SES will always be a serious controller of it. It is she who will monitor the quality of smoked products and the conditions in which they are produced. For each type of smoked fish and meat products, you will need to purchase quality certificates. In addition, once a month, the sanitary service will take samples in order to analyze the smoked products in the laboratory. The premises should be visited by employees of the Ministry of Emergency Situations and check how it is protected from fires, whether the products are smoked correctly, whether safety precautions are observed, and whether there is an evacuation plan from the premises. It will be necessary to coordinate their actions with the veterinary service, Rosprirodnadzor and Rostekhnadzor.

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Purchase of fish or meat products

Now a little about the purchase of raw materials. If we talk about semi-finished meat products for smoking, then you can buy meat at pig breeding complexes or from farms. You should first find out where the raw materials will cost less. And be sure to check the quality of the purchased meat. As for fish, it will be beneficial to smoke the one that swims in local reservoirs. Firstly, it is cheaper, since you do not need to spend money on long-distance transportation, and secondly, your own fish is always fresh. Thirdly, many buyers prefer to eat products from the raw materials of their region.

If we talk about sea fish, then there may be difficulties associated with the high cost of its delivery, but the business is just starting and you want not to spend a lot of money at first. Also, sometimes the fish can go to the businessman already spoiled. The frozen state of the product makes it difficult to identify its shortcomings. Unscrupulous suppliers can give out one type of fish for another or a product of less value - for high quality. All these properties of the product can be determined only by defrosting it, and only by an experienced technologist. Most manufacturers of smoked fish believe that if it has been frozen, then its quality will be low. Others do not pay attention to this and smoke any fish. What to do, each entrepreneur must decide for himself. But there will be more demand for a higher quality product.