New York Butcher Shoppe is a specialty butcher shop and gourmet market franchise founded in 1999 in Mt. Pleasant, South Carolina. The brand is headquartered in Greenville, South Carolina. It has expanded steadily across the Southeast and continues to open new locations in multiple states.

The franchise began offering ownership opportunities in the early 2000s. New York Butcher Shoppe sells premium hand-cut steaks, Certified Angus Beef, specialty pork, chicken, veal, and lamb. It also offers prepared entrées, side dishes, dips, salads, pastas, cheeses, wines, and gourmet grocery items.

The concept differentiates itself by combining a traditional full-service butcher shop with a convenient gourmet market. Customers get personalized service, high-quality cuts, and ready-to-eat meals in one place. Its small-footprint layout, strong branding, and emphasis on premium ingredients help it stand out in the specialty food retail space.

Training

The New York Butcher Shoppe provides a multi-stage training program for franchisees to ensure the successful operation of each Shoppe. The training includes both pre-opening and ongoing support:

1. Pre-Opening In-Store Training: Prior to opening, franchisees receive access to the Operations Manual and other critical materials. The franchisor provides two weeks of on-site support from the Opening Team—one week before and one week during the Shoppe’s opening. This includes hands-on assistance, though if extended training is required, the franchisee bears travel and lodging costs.
2. Training Program: A designated Principal Owner must complete the full Training Program. This is a mandatory requirement if multiple Principal Owners exist. The training is conducted at a Corporate Shoppe location and includes operational and procedural education based on the Operations Manual.
3. Additional Training: The franchisor may offer further training on new sales, marketing, or customer service techniques as they are developed. Although no fee is charged for attending, the franchisee is responsible for related travel and salary expenses.
4. Follow-Up Training: Within six months of opening, it is highly recommended that the Principal Owner(s) return to Greenville for optional follow-up training. This training addresses any operational deficiencies and is tailored to the specific needs of the franchisee.
5. On-Site Inspection and Training: As part of follow-up training, a corporate representative conducts a site visit to inspect the Shoppe and assist in correcting deviations from standards. This ensures consistency with the brand’s operating procedures.

Territory Protection

The New York Butcher Shoppe grants franchisees a non-exclusive right to operate a single location within a defined “Designated Territory.” This territory is specified in Attachment 1 of the Franchise Agreement and includes rights to conduct operations and provide catering or delivery services solely within that territory.

However, the franchisor retains the right to market and sell branded products through other channels, including within a franchisee's territory. While franchisees may believe they have exclusive access to their Designated Territory, the franchisor reserves significant rights. They can modify or eliminate the territory under certain conditions, such as franchisee noncompliance.

Additionally, the franchisor may operate other businesses or authorize third parties to sell similar or identical products within the same area, limiting the scope of territory protection.