southern steer butcher

Brand Summary

Southern Steer Butcher is a high-quality, community-driven modern butcher shop offering premium, ethically sourced meats, world-famous marinated selections, homemade sides, specialty groceries, and craft beer and wine. Founded in 2013 in Clearwater, Florida, the brand provides a unique experience that cannot be replicated in grocery stores, with a focus on customer service, education, and community engagement. The franchise model is designed for simplicity, requiring a small staff, reasonable hours, and extensive training and support for franchisees.

Brand Superpowers

  • High Work-Life Balance– Efficient staffing model and reasonable hours

  • Executive-Level Management Support– Technology enables ease of operations

  • Unique Niche– Standout specialty butcher shop in a growing industry

  • High Sales per Square Foot– Proven strong revenue potential

  • Lower Investment than Other Food Franchises– Strong return potential

  • Easily Scalable– Designed for multi-unit expansion

  • Community-Centric Approach– Integrated outreach and local involvement

The Numbers

Industry

Retail & Specialty Food

Industry Size

$897 Billion

Year Started

2013

Year Started Franchising 2020

Franchise Units Awarded

12

Franchise Units Open

6

Number of Franchise Owners

7

Company-Owned Units: 0

Royalty Fee

6%/5%/4%

Brand Fund Fee

2%

Veteran Discount

15%

Earnings

Investment Range $393,636 – $671,750

Franchise Fee
(Single Unit)

$59,500

Multi-Unit Discounts

2 Units: $109,000

3 Units: $151,000

4 Units: $189,000

5 Units: $225,000

Required Net Worth $500,000

Required Liquid Capital

$150,000+

Top Performer

$2,188,852

Adjusted Net Profit Margin

16.38%

Average Revenue

$1,070,900

Business Basics

  • Business Model: B2C

  • Owner/Operator Role: Inventory management, scheduling, customer service, recruiting, financial assessments

  • Employees Needed:

    •Owner/Operator: 2-4 part-time, 1 full-time

    •Executive Owner: 3-5 part-time, 1 full-time General Manager, 1 full-time Assistant Manager

  • Facility Requirement: 1,700 – 2,000 sq. ft., Class A or B real estate

  • Home-Based? No.

  • Semi-Absentee Ownership? Yes.

  • E-2 Visa Eligible? No.

  • Target Customers: Quality-driven meat eaters, families, meal-prep enthusiasts

  • Major Competitor: Grocery stores, small specialty food retailers

  • Staffing: Low-labor staffing requirements with minimal employees needed

  • Market Strategy: Community involvement, multiple revenue streams, digital marketing

  • Franchisee Support: 4 weeks of on-site training, ongoing corporate support, quarterly audits

  • Growth Potential: Strong scalability with a proven, high-demand niche

  • Competitive Advantages: Exclusive product offerings, negotiated supplier pricing, high sales per square foot

  • Breakeven Timeline: 1-3 months to cash flow

  • Training:

    •2 weeks at corporate HQ, 2 weeks on-site

    •Sales, customer service, inventory management

    •Ongoing access to training materials via "The Farm" intranet

The Stats

Ideal Candidate

  • Executive-level food service operators or food enthusiasts

  • Vision-driven and committed to growth

  • Strong sales background and management experience

  • Community-oriented with local ties

  • Desire to scale and expand

Frequently Asked Questions

How much does it cost to open a Southern Steer Butcher?

The total investment ranges from $393,636 – $671,750.

What are the royalty fees?

The royalty fee structure is 6%/5%/4% based on revenue levels.

How long does it take to break even?

Most locations reach cash flow positivity within 1-3 months.

Is this a home-based business?

No, Southern Steer Butcher requires a physical retail location of 1,700 – 2,000 sq. ft.

Can I run this as a semi-absentee owner?

Yes, semi-absentee ownership is available with the right management team in place.

What kind of training and support will I receive?

Franchisees receive 4 weeks of hands-on training, ongoing marketing and operational support, and access to digital training tools.

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