NZ Life & Leisure - - Your Maker -

Cap­i­tal costs: Close to $ 230,000 for the land, build­ing and ma­chin­ery.

Pro­duc­tion: 100kg of fin­ished prod­uct a month – un­til re­cently when that fig­ured dou­bled.

Staff: Chris in the fac­tory and Sally in the of­fice. RRP: $15 for a 100g salami.

Profitabil­ity: “We haven’t started pay­ing our­selves yet but ex­pect to do so by the end of the year.”

Mar­ket­ing bud­get: $10,000 set aside on the ad­vice of Chris’s brother Dave, a con­sul­tant who helps with fi­nan­cial plan­ning. Over­com­ing the chal­lenges: Chris says com­mer­cial­iz­ing the recipes and keep­ing costs down has been his big­gest chal­lenge, fol­lowed closely by the dif­fi­cul­ties of buy­ing land, build­ing a fac­tory and nav­i­gat­ing the reg­u­la­tory hur­dles in­volved in deal­ing with wild meat and an un­cooked prod­uct. “I didn’t re­al­ize how hard and in­ten­sive it would be to go through all the MPI stuff and build a fac­tory. We got so over­whelmed with all the pa­per­work – there were so many times when I thought we’d throw it all in. But we learned to deal with one lit­tle bit at a time and we slowly got there. Now the chal­lenge is space. We’re al­ready out­grow­ing the fac­tory.”

Les­son learned: Be­lieve in your prod­uct and stick to your guns.

Chris says he would love to sell his salamis loose with their pro­tec­tive mould in­tact, as is the norm in Europe, but it’s a step too far for the Min­istry of Pri­mary In­dus­tries, which in­sists on vac­uum- pack­ag­ing.

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