Meat shop business plan template for the Philippines

Executive summary

[Shop name] Meat Shop will sell fresh and chilled pork, chicken and [beef] cuts from a [size] square metre store at [address], [city], close to [market, subdivision gate or main road]. The shop will buy carcasses and cuts from [supplier], an NMIS-accredited [slaughterhouse or meat plant]. Owner: [name]. Staff: [number] butchers and [number] cashier.

Start-up: ₱____ (chillers and display ₱____, freezer ₱____, band saw or cleaver set ₱____, weighing scale ₱____, fit-out with washable walls and floor ₱____, permits ₱____, first stock ₱____, reserve ₱____). Funding: owner ₱____, loan ₱____.

Supply, cold chain and the shop floor

NMIS says a meat shop that sells meat only from its own premises can rely on its supplier's NMIS certificate. Name the supplier, attach a copy of their NMIS certificate in your appendix, and keep delivery receipts that show the source of each batch. If you plan to supply restaurants or other shops, ask NMIS what more you need.^[3]

Cold chain. Delivery in [refrigerated van / insulated boxes]. Chillers held at [temperature], freezer at [temperature]. A thermometer in each unit, read and logged twice a day.

Shop floor. Washable tiled walls, a sloped floor with a drain, a hand-washing sink, separate boards and knives for each kind of meat, and a covered bin for trimmings collected [daily].

Customers and competition

Find out who buys meat near you and where they buy it now:

Example fill-in. "Within [distance] there are [number] households (our count), a wet market at [distance] and a supermarket at [distance]. On [dates], [number] customers bought at the market's meat section between 6am and 9am. Market pork kasim sold at ₱____ per kilo; the supermarket at ₱____. We will offer [cuts ready for adobo, sinigang and lechon kawali / vacuum-packed weekly packs / delivery to the subdivision] and open until [time], after the market closes."

• Where do households near you buy meat: wet market, supermarket, roving sellers?
• What cuts and pack sizes do they ask for most?
• What are current per-kilo prices at the market and supermarket? Write the date you checked.
• What time do people shop for meat, and when does the market close?
• Would carinderias or restaurants nearby buy from you?

Daily routine and records

Write one day in the shop so a reader can picture it.

Health certificates. Bacolod City lists meat shops among food establishments that must show updated health certificates (the green card) for all employees. The national rules require health certificates to be renewed at least yearly, or more often if a local ordinance says so.^[4,5]

1. DeliveryReceive meat from [supplier] at [time]; check temperature, colour and smell; file the delivery receipt.
2. Cutting and displayCut to order or pre-cut the day's best sellers; display on chilled trays with price per kilo.
3. SellingWeigh in front of the customer on a calibrated scale.
4. ClosingMove unsold meat to the chiller or freezer, clean all surfaces, log temperatures and sales.

Permits and fees

For the basic steps, see the registration guide. DTI's business name fee is ₱200 to ₱2,000 depending on scope, plus ₱30 documentary stamp tax; BIR has not collected a registration fee since 22 January 2024.^[1,2]

NMIS tells meat shops to secure a business permit for the purpose "meat shop". The fee is the LGU's. The shop also needs a sanitary permit from the city or municipal health office before opening to the public.^[3,5]

Financial plan

DTI ₱500 plus ₱30 and BIR ₱0 are published; local fees and every operating figure are blanks.^[1,2]

Sales. Kilos sold per day [number] × average selling price ₱____ per kilo = ₱____. Cost per kilo from supplier ₱____. Trimming and shrink loss ____%. Gross margin per kilo ₱____.

Break-even. Monthly fixed costs ₱____ ÷ margin per kilo ₱____ = [number] kilos per month.

• Chillers, display case, freezer ₱____
• Scale, band saw, knives and boards ₱____
• Tiling, drain and sink ₱____
• DTI ₱500 + ₱30; BIR ₱0
• Business permit (meat shop), sanitary permit, health certificates, barangay clearance ₱____ (assessed locally)
• First stock ₱____
• Monthly: rent ₱____, electricity ₱____ (chillers run all day), staff ₱____, packaging ₱____, waste collection ₱____

Risks

Meat spoils fast and prices move. Plan for both.

• Power interruption. Backup generator or a supplier arrangement to hold stock; log temperatures.
• Supplier price spikes. Two NMIS-accredited suppliers and a pricing review every week.
• Unsold meat. Convert to ready-to-cook packs (tapa, longganisa) only if your permits cover processing; otherwise order less.
• Disease outbreaks affecting supply. Follow DA advisories and switch the product mix if one meat is restricted.

Meat shop permits and fees

Questions people ask

Does my meat shop need its own NMIS accreditation?

NMIS says the supplier's NMIS certificate is enough if the meat is sold only from your shop. If you plan to supply others, ask NMIS.

What is the green card?

It is the employee health certificate. Bacolod City, for example, requires updated health certificates for all meat shop employees, renewed at least yearly under the national rules.

What margin should a meat shop make?

We do not publish margins. Work yours out from your supplier's price, your selling price and your trimming loss.