Southern Steer Butcher is a hospitality, high-quality, community-driven modern butcher shop. We offer premium, ethically sourced cuts, world-famous marinated meats, homemade sides, specialty groceries, craft beers, and wines. Our guests are inspired to return by emotional touch points not replicated in other retail environments. Giving back to and operating as an integral part of the community through outreach is core to our principles. 

We’re far more “just a butcher shop.” Southern Steer is designed for long-term customer retention, community engagement with purpose, and a system focusing on providing healthy, high-quality meat products. As a franchise business owner, you have the handholding of the franchisor and the best practices of your peers to help you become the very best version of yourself, which can add tremendous value and goodwill to your franchise business. The business model is simple to run, with a small number of employees to begin, reasonable hours of operation and extensive training and support from the corporate team.

Day in the life of the franchisee

• A Day in The Life of a Southern Steer Butcher
• A Day in the Life of a Southern Steer Butcher General Manager 

Function & Daily Tasks of the Owner-Operator

Owner acts as full-time employee. Owner responsibilities include:

• Inventory Management​
• Scheduling​
• Staff Productivity​
• Customer Service
• Delivery & Invoice Reconciliation​
• Training​
• Recruiting​
• Financial Assessments

Function & Daily Tasks of the Semi-Absentee

Executive owner responsibilities include:

• Marketing​
• Assessment of Sales & Labor Reporting
• Driving Territory Expansion

General Manager/Assistant Manager responsibilities include:

• Inventory Management
• Financial Assessments​
• Scheduling​
• Staff Productivity
• Customer Service​
• Delivery & Invoice Reconciliation​
• Training
• Recruiting

Candidate Buying Points

• Low Labour Staffing Requirements
• Essential Brand
• Low Occupancy Costs
• Community Involvement
• Multiple Revenue Streams