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Potential REAL butcher shop in San DIego

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I was browsing the local Kickstarter campaigns and came across this listing. These guys are working toward whole-animal butcher shop, as well as a CSA (it says they'll likely open in North Park).They will carry only grass-fed and pastured products. In my view this is something our food community is in major need of. They only have a couple weeks left to fund the project so they definitely need some help. Check it out and contribute if you can, all of our tummies and taste buds will thank you.

http://www.kickstarter.com/projects/6...

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  1. I have seen this floating around facebook. I am excited for them to open...isn't it about time SD got a high-quality meat subscription service?

    Their Kickstarter stuff is pricey and they only have a couple of weeks left...hopefully they pull it off and open soon.

    32 Replies
    1. re: MrKrispy

      I agree. I think the butcher shop sounds great, but they seem to have mispriced their pledges unless four sausages are always going to cost $15.
      I'll probably still do a pledge, though.

      1. re: The Office Goat

        Things like pledges scare me when a business, not a charity, is requesting them. Kinda makes me think if they know how to run or fund a start up business.

        1. re: cstr

          I think Kickstarter is an excellent platform for companies to access investment capital (and generate awareness) without having to give up any equity in their business.

          What you run into with some campaigns - these guys included - is they sometimes set too high a target ($50k for a butcher shop) or misjudge the appetite of the market for their product/pricepoint.

          How much equity do you think these guys would have to part with for $50k from an investor? If they are successful, what's the food cost on four sausages at $25?

          1. re: Stiflers_Mom

            I think your 2nd paragraph is right on. I'd be interested in seeing their business plan on their site as well. I mean, if they want donations why not tell the whole story.

            Investors, who are a whole different breed, would need to access the business plan and model to determine what a fair portion would be in return for the gelt. As for food costs if you get above 35% that's the beginning of trouble.

            1. re: cstr

              I've given several times to crowd funding but not for start up resto's..
              When I see $$ amounts that seem excessive to the what is the norm, without a business plan, to me, those are red flags.
              Even a 'vision' plan would suffice...loved to see someone with a vision to open up a Piret's..

            2. re: Stiflers_Mom

              I don't think $50k is even a start. I'd be looking for $150k. It's going to take a long time to build clientele and a consistent income, and remember meat is perishable commodity.

              1. re: Fake Name

                @ FN, BC, CSTR

                Couldn't agree more on 150k+, but H&T set a target of $50k to raise via their campaign. The beauty of Kickstarter is that you don't have to show anyone a business plan, or tell anyone how much of your own capital you've invested or already raised. All you do is sign up, make a video, set some pledge levels/rewards, and let the social media gurus do the rest. If you hit your target, you walk away with X dollars minus reward costs and you still own just as much of the company as you did before the campaign. Your obligation to the $25 investor is 4 sausages (or whatever) and nothing else. As well, you've probably gained a customer who feels vested in your company now.

                1. re: Stiflers_Mom

                  True- the kickstarter buy-in idea worked well for the downtown public market. The turnout for the launch parties was very good, and the word of mouth generated was not only significant in number, but strong in credibility.

                  They must have another source of capital, I'd guess they won't be paying anyone for a year.

                  1. re: Fake Name

                    Looks like these guys hit their goal. Clearly, $50k wasn't too high a goal for a North Park butcher shop (what do i know?). Good for them, congrats.

                    1. re: Stiflers_Mom

                      Nop, not too high.

                      Too low.

                      1. re: Fake Name

                        Agreed, $50k isn't enough to open a shop, but the market deemed it an attainable goal via the kickstarter model. Plus, they didn't give up any equity in this "first" round. Clearly, what a company raises via kickstarter and what it needs to become a viable business is, again, totally unknown to those donating. Case in point, the downtown public market. They kickstarted $150k in August 2012. 14 months later, they have cancelled their sun/wed. farmers markets and they have a bake sale scheduled this weekend. Hmmm. Was their original goal on KS too low? Clearly, but that first bit got em off the ground. Time will tell for the butchery, but I would think this might be a good story to tell the next round of investors.

                        1. re: Stiflers_Mom

                          I followed the Kickstarter and put up with the pervasive and perpetual Facebook posts about the kickstarter. They only had about $30k up until the last 3 days. Not sure if that is how Kickstarters typically go or not. Regardless, congrats to them and I look forward to them opening.

                          1. re: MrKrispy

                            Yeah Kickstarters usually start with a large bump, go through a lull, and then there's a last minute bump *if* the project looks like it'll get funded.

                            As of a few days ago I thought they weren't going to get that last push, but it looks like someone bought the $10k option which brought the overall total much much closer to funding-looking-viable territory, thus spurring a lot of last minute buying.

                            Good on them – I met both of them towards the beginning of the KS and they are both friendly as can be, and we could always use more of these kinds of businesses.

                            1. re: Seiji

                              I wouldn't be surprised if most KS campaigns get a bit of self-funding towards the end if it looks like they have a shot at being successful.

                              If I am trying to raise 50k and am 10k short of my goal, why wouldn't I have "dad" or "mom" buy a higher priced pledge. At a 10k pledge, I get $9200 of it back if I reach my goal (KS takes 5% and amazon payments takes 3%). If I don't reach the goal, it doesn't cost me a dime. So, for $800, I get the other $40k (minus reward costs) that I would lose if I didn't hit the goal. I would say that is pretty cheap money.

                          2. re: Stiflers_Mom

                            I thought SD Public Market closed their farmers market because of construction, and it would reopen - along with much more - after construction is done.

                            1. re: phee

                              Also, the winter season. Didn't they really scale back the farmers market last winter?

                              And yes, they are starting construction on the kitchen.

                              1. re: foodiechick

                                I stopped by the public market yesterday for the cake bake event, held in the same hall for the former farmers markets. I didn't see any evidence of construction in that section - not sure why you could hold a special event, but not a farmers market - guessing it's a demand issue. To foodiechick's point about scaling back a market during winter - not sure why a market operator would scale back a market (i.e. turn away daily renters) when they have plenty of space available. Again, I think a lack of demand would force vendors to drop out. Also, isn't the kitchen in a totally separate area of the complex that wouldn't affect a weekly market?

                                Have to agree with Mr. Name after checking it out again yesterday - they must have another source of capital to keep it going. Again, the beauty of Kickstarter for a company with a story to tell - raise capital and keep equity without having to really open the books.

                                1. re: Stiflers_Mom

                                  Can't imagine why they wouldn't want vendors, I mean, Little Italy and other local farmers markets run year round. Maybe it's their location.

                                  1. re: cstr

                                    Good point cstr -- I love farmers markets, but have no compelling reason to drive ALL the way down to the Barrio when I've got the PB, La Jolla, and Little Italy markets all closer to me.

                                    1. re: bizzwriter

                                      Pretty telling post/comments from the Public Market on their Facebook timeline yesterday. Sounds like the "closing market for kitchen renovation" position has changed to more of a "working to keep the project alive" and "talking with dev partners to make the financial side make more sense" position.

                                      I'm thinking when a company starts posting this type of info in response to Facebook comments, things are looking pretty dark.

                                      https://www.facebook.com/SanDiegoPubl...

                                      1. re: Stiflers_Mom

                                        Unfortunately, I'm not surprised. I didn't think the model fit the needs of the area. The word missing is 'affordable'.

                                        1. re: cstr

                                          Agree - there is one thing to try to support potentially under developed areas but it's another thing at the same time trying to start a new business which relies on customer paying "extra" money. In addition I found the location with its old warehouse dark and out of place for the business they wanted to start.

                                          1. re: honkman

                                            "Under developed..." You are being very polite.

                                          2. re: cstr

                                            Apparently, this turned into a spirited debate on the Twitter last night and the UT picked it up:

                                            http://www.utsandiego.com/news/2013/n...

                                            1. re: Stiflers_Mom

                                              Interesting.

                                              I agree with the very first poster on the UT site, Harold Schwartz, who correctly summed it up: "Location, location, location". This simply isn't the place for a "Pikes Place".

                                              If we wanted something approaching a "Pikes Place" in SD, it should have been built where Petco Park is. Petco in turn should have been built about six blocks further east. And if both of those things had happened, the whole area west of Park Blvd. would have turned out very differently! IMO.

                                              1. re: DoctorChow

                                                Perhaps.

                                                But space where Petco is ain't cheap enough.

                                                It was a gamble- build a market with strong enough attraction to get people to travel to a location where the rent is affordable. But with so many options- Hillcrest and LI, I had no reason to travel.

                                                1. re: Fake Name

                                                  I'd be curious to know how valuable the land where Petco is located was at the time the original downtown farmers market burned down.

                                                  Moot though, at this point. No hopes for a "Pike Place" downtown anymore -- for the reason you cited. But just imagine the impact on the food scene in that area if one were there!

                                                  Just dreaming...

                                                  1. re: DoctorChow

                                                    Ha Ha -- love how I spelled Pike Place! Yes, there's definitely no room for Pikes Peak downtown. Never was. Unless that's a restaurant where they sell paddy melts.

                                                    1. re: DoctorChow

                                                      Paddy Melts.

                                                      Irish regional cuisine.

                                                      1. re: Fake Name

                                                        Gotta love them Irish burgers.

                                                  2. re: Fake Name

                                                    'build a market with strong enough attraction to get people to travel to a location where the rent is affordable' The issue is that there is no attraction, maybe the rent was affordable but, not the product.

                                                    1. re: cstr

                                                      Yeah- that's what I said.

                                                      I think.

            3. I don't want to sound like a wet blanket, since I am a guy that expects a spoon at a restaurant that serves soup, but...
              Are you implying that there are no "real" butcher shops in SD? Yes I live in north county, and I have T&H for sausage and Tip Top meats, Major Market has a full service meat counter with butchers. Heck even Seaside market has a good meat counter. In SD proper what about Seisels and Iowa? So what is going to make them different from anyone else?

              4 Replies
              1. re: littlestevie

                Ditto. While I look forward to their opening, it's not like we are without some pretty good butcher offerings. In addition to Seisels and Iowa, in my own neighborhood I can also shop at Whole paycheck, Jonathan's and Home Grown Meats (all of which have real butchers behind the counter.

                1. re: foodiechick

                  Well, I won't don't dignify North County as being in San Diego ;)

                  I go to Siesel's a lot since it is close by, I like it. They aren't exactly known as a joyful full service butcher though. A lot of the meat is straightforward factory farm meat (not all) and corn fed beef. I'd like the option for grassfed and So-Cal sourced meats. More importantly and in regards to this new place is the subscription service, that sounds pretty cool to me.

                  1. re: MrKrispy

                    Ok, mayyybe my phrasing was a little strong, I think I just got excited. Tip Top and Homegrown are great, but I've had issues with Siesel's and Iowa. While they have some decent stuff in the case, they've looked at me crazy when I've wanted a fresh pork belly (not frozen) larger than half a pound. They've also been fairly rude and unaccommodating to me when I've asked for bones, various offal, and pork fat, all on separate occasions, even when I've called ahead. I'll be thrilled to have a quality and varied meat vendor in less than than a 45min to 1hr round trip drive.

                  2. re: foodiechick

                    Yeah, triple ditto on this. I thought, okay, is Iowa a figment of our imagination?

                2. While we may have other REAL butchers here in San Diego, the difference and key selling point for me is the fact the meat will come from pastured and grass-fed animals.

                  8 Replies
                  1. re: phee

                    So does Home Grown Meats, which is also carried by Whole Foods.

                    1. re: foodiechick

                      I didn't think Homegrown Meats had all the offerings this new place lists.

                      1. re: phee

                        Major Market is also now carrying grass fed and pastured beef.

                        1. re: phee

                          More than likely, if you call for a particular cut, they'll be able to get it for you. That's what butcher shops do best.

                          1. re: cstr

                            Yep, got that. I meant all the different types of meat - more than just beef.

                            1. re: phee

                              They carry many kinds in their brick and mortar shop. They can even get rabbit and heirloom birds for Thanksgiving.

                              1. re: foodiechick

                                Good to know, foodiechick - thank you. I've not been and their website doesn't indicate they go beyond beef.

                              2. re: phee

                                Yup, me too.