Southern Steer Drives Franchise Growth as Proven Brand
Southern Steer Butcher is carving a unique and profitable path to nationwide growth as a gourmet neighborhood butcher shop and unmatched franchise opportunity.
The popular emerging Florida-based full-service butcher brand, with three locations open and four more under development, has hit the trail to expansion with plans to grow its presence throughout the Southeast and beyond through franchising.
The proven easy-to-own guest-driven concept, franchising since 2021, specializes in offering an assortment of the highest-quality fresh-cut meats, healthy side items, and great wines and beers.
Foodies and entrepreneurs alike are embracing Southern Steer, primed for the times to meet the surging need for premium, sustainably sourced meats served up with a personal, local touch.
“We are not a restaurant, but a retail business that sells great food,” says Southern Steer’s Michael Hall, Director of Franchise Sales. “This is an important distinction. We are finding that interest in our franchise is coming from current food franchise owners who want to expand their portfolio with a business that is easier to run as well as first-time entrepreneurs that like the idea of food but do not want the hours and labor complexities associated with restaurants. We offer the perfect balance.”
Restaurant industry veteran Greg Snyder founded Southern Steer in 2013 after visiting a butcher shop in the Northeast. Snyder, who spent over 20 years at Bloomin’ Brands, recognized the need for a high-quality, hospitality-focused neighborhood butcher shop concept in his hometown of Clearwater, Florida, taking the Tampa Bay area by storm with two stores and soaring sales as an essential business.
Southern Steer’s modern take on the local butcher shop comes as the available inventory of good cuts of meat and major supermarket chain meat counters manned by knowledgeable butcher staff appear to be dwindling. Customers drive miles for fan favorites like Southern Steer’s famous marinated meat selection, homemade sausages, take-n-bake sides, and private labeled sauces and spices.
“A butcher shop is a recession-resistant business that is only becoming more relevant,” says Snyder, president and CEO of Southern Steer. “People want to know where their food comes from and how to cook it – and that is not going to change. We’ve built a business model that offers excellent profit potential, great work-life balance, and the ability to offer something every community needs. We’re excited to franchise with people that share our passion for this business.”
The brand is becoming a community staple everywhere it lands, offering daily specials, a loyalty program, meal prep classes, and a helping hand. Southern Steer’s philanthropic initiative Project 52, launched before the pandemic, partners with local organizations to donate meals to families in need every week of the year.
With a winning franchise blueprint in place, there’s no need to know anything about the art of being a butcher to own a Southern Steer franchise; just a passion for people and customer service is all it takes. The brand is a great concept for multi-unit franchise owners, restaurant chain professionals, and first-time franchisees. Southern Steer’s flexible store footprints range from 1800 to 2200 square feet and require only four to seven employees for sustained success.
Franchise owners can count on a relatively low cost of entry, comprehensive training, and ongoing local store marketing and operations support backed by experienced, visionary leadership ready to help owners thrive.
The meat industry is an $800 billion business with room for innovation and disruption,” Hall says. “We intend to be the disruption—one neighborhood butcher at a time.”
Every community needs a neighborhood butcher shop.
Discover your franchise opportunities at southernsteerfranchise.com.
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