“For the first time I found out about the entrepreneurship center “Qoldaý” on Instagram from a friend, she noted an account in a post and talked about help in starting her own business. At that very moment, I approached my husband and offered to seek advice, because we had the idea of a butcher’s shop for a long time. Initially, we wanted to apply for gratuitous grants from 2 to 5 million. But our project did not fit the criteria for an innovative idea. Then in “Qoldaý” we were told about the regional program “Almaty Business-2025” according to which we could get a loan at 6% through the microfinance organization “Almaty”. The center helped us to collect all the necessary documents, wrote a business plan and fully supported it until financing. In February 2020, we submitted the documents, and in July we already received 10 million tenge. ”- Gabit Makpal shares.
The grand opening of the butcher’s shop was on September 20.
Makpal and Orken used part of the funds for the purchase of equipment: a refrigerator, a refrigerated display case, vacuum bags and overalls for employees. They put the rest into circulation, having bought another 27 heads of cattle. The couple recently filed for a patent for the Bir Asym et brand, having already pre-selected a mission. The main mission of the brand is to revive kazakh traditions, to remember the types of “tabak tartu”. Tabak tartu – kazakhs traditional order of dividing meat between guests. They have many types of tabak tartu, and the main ones are: bass tabak, kos tabak, syi tabak, zhai tabak and zhastar’ tabak.
Now Makpal and Orken are collecting documents for obtaining an official halal certificate.
In the future, the couple has a lot of plans, one of them is to open several branches in the cities of Kazakhstan, selling franchises. Beginning entrepreneurs are already opening a second outlet in the Alatau district, keeping the entire concept of the first store. The main feature is that the meat is brought to the store not in a frozen form from the bazaars, but in the fact that the cattle are raised on pastures and slaughtered in slaughterhouses with which contracts have been concluded, where everything is carried out according to halal standards.