Is Butchery Business Really Profitable kwa Ground?

Butchery inaonekana juicy juu ya cash-flow ya kila siku – watu hula nyama weekend, siku ya salary, na special events.

Inaweza kuwa profitable kama:

• Uko spot poa (karibu bar, estate gate, stage, highway)
• Unapata quality meat at good wholesale price
• Unadumisha hygiene na trust – wateja waone nyama safi, mizani iko straight, hakuna maji mingi.

Main costs & challenges:

• Capital ya fridge/deep freezer, counter, knives, licences
• Meat price changes + loss if haijauzwa ikaharibika
• Hygiene checks from public health, na competition

Where profit huingia:

• Ku-cut vizuri (bone, steak, mince) – hakuna upotevu
• Kuongeza value: mince, sausages (kama uko na plug), delivery kwa hoteli/kibandaski/mama mboga
• Ku-build loyal customers na “book” orders (e.g. weekend mbuzi, holidays)

What do you think Meshers – anyone hapa already running butchery? How is the profit vs stress kwa ground? 👇