Cash Investment (Liquid): $50,000
Minimum Investment: $200,000
Maximum Investment: $500,000
Minimum Net Worth: $500,000
Franchise Fee: $45,000
Business Type
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Retail
B2B/B2C
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B2B
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B2C
Discounts
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Vet Fran
Average # of Employees:
4-6
Participation Type:
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Owner-Operator
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Executive Model
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Semi-Absentee
Background
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Year Established: 2013
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Year First Franchised: 2020
Southern Steer Butcher
WHO ARE WE?
There are some businesses that every community needs – and a neighborhood butcher is one of them. Southern Steer was founded in 2013 with the goal of being that butcher in Clearwater, Florida and the community met them with such enthusiasm that they quickly grew to a second location. By offering the highest quality meats and complimentary gourmet groceries, they continue to win over new fans and their sales have increased dramatically. In 2020, as restaurants shut down and Americans learned the joys of cooking at home, Southern Steer had their best year ever with record-breaking sales that show no signs of slowing down.
Why US?
Brand excellence starts with the Founder and the foundation they create. Further innovation comes when the system of franchisees establishes a cooperative spirit of innovation, then the franchisor/franchisee teamwork has a method to develop the brand to an industry innovator and leader. It is worth mentioning the positive impact that a generous and cooperative spirit can develop throughout a franchise brand like Southern Steer, where franchisees actively support the brand and each other, and participate with the franchisor in the development of best practices, systemwide.
Support
Once approved, they will schedule their training program and immediately start the site selection process, store design and layout, and equipment purchase. Their training experience will be at one of their existing locations, where they will learn every aspect of how to successfully operate thsi business model. This will include: The Culture and Story of Southern Steer, Marketing and Advertising, Guest Service Expectations, Meat Cutting and Storage, Product Knowledge and Food Prep / Recipe Adherence, Inventory Management, POS Management, Daily Operational Systems, Hiring and Scheduling Program, Sanitation and Food Handling Expectations. They will also help them develop their pre-opening plan and monitor their weekly financial and performance goals. Once they are opened for business, they will be with them every step of the way, to make sure that they have everything needed to operate a successful business.
Function of the Owner
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Oversee marketing (corp provides knowledge, plan and support here)
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Manage the manager(s) (Corp provides knowledge, tools and support)
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Manage finance/accounting
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Hire, train, and manage manager
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