The company owner is a entrepreneur, who spotted the opportunity to produce meat for the tourist industry. However, he had no previous experience in butchery. A range of pork-based products has been identifed but technical assistance is needed to produce them. The aim of the company is to sell in multiple channels, for example, hotels, restaurants, shops and farmers markets.
The goal was to develop a handful of pork-based products for market launch. This required the teaching of butchery and deboning techniques, recipe development, and advice on product range. Advice was also requested on inventory management best practices – preventing shrinkage, optimization of storage facilities, and reducing instances of over- or understocking. The expert was also asked for his reflections on the business plan.
The need for an additional staff member was identified and this person was recruited. The whole team was trained from scratch in the butchery and deboning of a pig carcass, in the production of bacon, ham, cutlets and steaks. After reviewing the business plan, visits were made to potential clients (hotels and restaurants), who received samples and tested the products. Orders are anticipated.