How do I describe my butcher shop’s value-added items like sausages and marinades?

Begin with a short profile for each item or group of items: house sausages, marinated cuts, rubs, ready-to-cook meals. State what goes into it, whether the recipe is yours, where the work is done and how much time it takes. Add photographs and any customer feedback that is specific, such as people who return for one sausage.

Then show how the items perform. Separate them from raw meat sales in your records and show them over a full year of seasons. Explain which ones sell steadily and which ones spike at holidays. A buyer will also ask about the margin, the waste and the equipment, so have your accountant help you present those without overstating anything.

Finally, be honest about dependence. If the recipes live in your head, write them down. If a particular person makes the sausages, say so and offer to train a successor. If a supplier makes a part of the line, name it in the discussion. A buyer who trusts your description will be more comfortable asking about the rest.

Key takeaways

• Write a short profile of each value-added item, including who makes it.
• Show these sales separately from raw meat, across the seasons.
• Write down the recipes and say what depends on you personally.
• Offer to train a successor on any item made by one person, and name any supplier that produces part of the line.