Guides for butchery owners

Practical, plain-language guides on starting and running a profitable butchery in Kenya. Free to read, print and share.

How to start a butchery business in KenyaA practical guide to opening a butchery in Kenya: location, the licences and permits you need, equipment, capital, buying meat and running the shop day to day.
How to calculate butchery profit per kiloWork out your real butchery profit per kilo in Kenya, including bone and trimming waste, expenses and credit sales, with a worked example in shillings.
How to stop money and meat going missing in your butcheryPractical steps to stop cash, M-Pesa and meat going missing in a butchery: daily stock counts, reconciling kilos sold against money received, and holding staff accountable.
M-Pesa for butcheries: Buy Goods till or Paybill, and daily reconciliationShould your butchery use an M-Pesa Buy Goods till or a Paybill? How to get one, and how to reconcile M-Pesa payments against sales every day.
Daily butchery records: what to write down every day (free sheet)What every butchery in Kenya should record each day, from opening and closing stock in kilos to cash, M-Pesa, credit and expenses. Includes a free printable daily sheet.