Sale of smoked fish as a business. New business ideas

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Why not bring joy to people and make a business on smoking products? After all, few people are indifferent to smoked meats. Almost everyone loves them, and not a single holiday can do without them.

Key Points When Starting This Business

The main feature, and even complexity, of this business is the premises for smoking meat or fish. His choice, rent and related particulars. Of course, if you conceived it not only for your friends, but plan to seriously deal with it. For example, sell at the local market. What is the peculiarity of the premises as such? It must meet sanitary and hygienic requirements. According to them, it should not be just a room. It should be a whole workshop for the processing of meat products. Only then will the smoking business bring results.

The standards that the state imposes on premises of this type are as follows:

The workshop in which the smoking process takes place should be located no closer than 300 m from residential premises and educational institutions.
cold and hot water, ventilation, sewerage are prerequisites for starting a business.
The area of the room should not be less than 100 m².
There must be office space, bathrooms, changing rooms.

In addition, state regulations regulate the number and height of windows, the quality of masonry on the walls, and a number of other requirements. So it’s not so easy to open your own smoking business. Rebuilding the existing sites and suitable for you at a price will not work in any way. Yes, building such a business from scratch is not easy. But there is one way out: rent or complete purchase of the premises, which were previously used as a dining room. Such premises were built in full compliance with state standards.

But here a second difficulty emerges. Do not forget about the state requirements published at the beginning of the paragraph. It should be not just a dining room that is suitable for the price, but one that meets all other requirements without question. For example, do not underestimate the canteen of the former factory. If it is slightly re-equipped, then up to 10 tons can be produced in this workshop. smoked fish or meat. So this business as a business is quite possible.

Main danger

What must be done before starting this business? First of all, you need to find those to whom you can supply these products. It is worth remembering that business owners suffer the greatest losses not when they come to them with checks. Not at all. They suffer the biggest losses when the warehouse is overstocked and the products begin to deteriorate. Plus, there is a risk in the form of non-return from stores. That is, the lack of profit from sales. But there is a way out, and it is quite possible to make it so that it also brings income, like a business, and at the same time gives pleasure.

Why is this happening? The main part of stores, especially supermarkets, make the price for the consumer unnecessarily high. As a result, the goods are not bought up due to the high cost. What's the way out of this? Has the idea of smoking fish as a business failed? No, the way out is to cooperate with small grocery stores.

There is still a danger of opening such a business in the so-called "non-fish areas". As a rule, there are many men who are fishermen, and there is a reservoir, which is famous for its “fishing places”. You should not even open a similar business in such areas and spend big money on advertising.

Coordination is also an important aspect.

Each entrepreneur who has opened his own business selling smoked products should first register as an individual entrepreneur. Then you have to face large quantity departments to coordinate their actions. These are the following organizations:

Fire Service;
Rosprirodnadzor;
Rostechnadzor;
Veterinary service.

Do not forget about obtaining a certificate of product quality. A smoked product, like others, requires confirmation by a certificate. In order for an entrepreneur to be allowed to trade, it is worth passing a special test.

What equipment is needed to open and operate a smokehouse?

It depends on the size of the business being opened, in which the sale of smoked meat or fish can be called the main product. If this is a mini-business, then you will need a smokehouse, which you can buy relatively cheaply or make yourself.

A smokehouse can be bought on average from 5,000 to 35,000 rubles. The exact price depends on many factors. In particular, from the region in which it is planned to open a smokehouse. For large-scale production, you will need additional equipment:

Baths for washing products.
Refrigerators.
Crates with skewers in which smoking is carried out.

It is not necessary to have all the equipment. In each production, its set is different, and this is permissible.

Refrigerators for industrial production of such products can cost 100,000 rubles or so. There are many requirements for equipment. For example, raw materials that are being prepared for manufacture and finished products must be stored separately. And the sanitization of tables, knives, etc. is obligatory. after every shift.

What else is important to pay attention to? Check the expiration date and the conditions in which raw materials were stored. It is better to choose the products that are not in doubt. If suddenly a product of inadequate quality appears in the store, it will not be easy to regain consumer confidence.

Do not purchase directly from shopping malls. This is not economically viable. It is better to buy goods from the manufacturer. For example, these can be pig farms, fish factories, etc. Manufacturers usually have the necessary quality certificates. Fish, all stages of smoking of which took place at home, is considered to be of better quality. That is, a small business with the right "promotion" can bring considerable income.

When will the costs pay off?

If you approach each point of starting a business correctly, then the costs can pay off in six months. But this will happen only if there are no failures, and if the entrepreneur has gone through all the stages as clearly as possible. In particular, if he managed to choose the right workers.

Hiring smokehouse employees is important step. It would be better if they have work experience, because food production is a very responsible business. And the quality of products directly depends on the experience of employees.

The number of employees depends on the scale of the enterprise and the experience of the entrepreneur. If a businessman is young, and not so much in terms of age as in terms of experience, he can hire 1-3 assistants.

On the large enterprise more people are needed. For example, it will not be superfluous to hire an accountant and a deboner. You can open a shop finished products, if there are conditions for this and there will be a demand for it. In any case, then you will also need a seller.

What kind of fish is suitable for salting and smoking?

It is more correct and more profitable to carry out these manipulations with the fish that swims in your local reservoirs. Or with meat that is found in the region. The consumer likes it, it suits the concept of restaurants and cafes, because they usually rely on local "gifts of nature".

Many people think that it is better to buy raw materials in remote areas. They are wrong. It's not good for small businesses. The freight transportation infrastructure in our country is too unreliable. This significantly hinders the development of such a business as the production of smoked meats.

If an entrepreneur nevertheless chose this path, then he must have a food technologist on his staff, and he must be highly qualified and with extensive work experience.

He must be able to determine the state by one type of frozen meat or fish. This person is important condition in order for such a business as smoking to develop.

By the way, according to the rules, frozen fish cannot be smoked. Anyone who follows this rule will have a business - smoking will surely turn out well.

Working for the "uncle", it occurred to everyone at least once in their life to discover own business. If you want to have a small, but your own business, you can take a closer look at the opening of a private smokehouse. Smoking for sale is beneficial for those who live in a private house, have access to direct suppliers of raw materials or are engaged in livestock. It is not necessary to open a large workshop for smoking meat and fish, it can be a small private enterprise where products can be produced without the involvement of hired labor.

With proper business management, a small smokehouse will allow you to gain enough experience to expand production and become a competitor to larger manufacturers. Such a business is considered highly profitable, convenient because at first it does not require large investments and can be located at your home. For this, a garage, a small outbuilding, or even one room is enough.

V Lately wishing to open their own smokehouse is increasing every day, but even with high competition, the business is profitable. In addition to a monthly stable income that will allow you to support your family, there will always be home-cooked meat delicacies on your table every day. This is what attracts many, but as in any business, it has its own nuances and subtleties.

If you are a pro in this matter, you can safely enter the market with your products. Beginners can start by renting a smokehouse. Although it will not be possible to earn a lot, it will be a good practice. Set a symbolic hourly wage, and your relatives, colleagues, neighbors can become customers.

Hot or cold smoking: which is more profitable

The smoking process involves heat treatment with hot smoke, while the product changes its taste and is stored much longer. Depending on the temperature regime Distinguish hot or cold smoking. The name speaks for itself. With hot smoking, the temperature inside the smokehouse ranges from 55 to 120 degrees, depending on the product, and with cold smoking, the temperature does not exceed 35 degrees.

This is not the only difference, in the cold way you will have to smoke for several days, and in the hot way a few hours are enough. In this case, it is necessary to take into account the difference in storage periods. The shelf life of hot smoked products is from 1 to 3 weeks, cold smoked products are several times longer. There is a buyer for any smoked delicacy, but hot smoking technology is considered simpler. Since it has a short shelf life, it is better to smoke in small batches and preferably on order.

First steps towards success

Any business undertaking should begin with the collection of information, i.e. market analysis. From the very beginning, you can not take into account large manufacturers, since they are not the main competitors. And there will definitely be small entrepreneurs who are engaged in similar activities. Having carefully studied the prices and assortment, we can conclude which smoked meats are in demand. Buying a trial batch will help you discover possible flaws in your opponent's product. Try to avoid them.

For a business to be successful, every step must be carefully considered. When you want hopes not to be replaced by quick disappointment, they make up a kind of business plan. Let it be just a small family business, planning will allow you to estimate approximate expenses and compare them with future income in order to understand how profitable it will be for you.

Opening a smokehouse includes several stages:

work space equipment;
purchase necessary equipment;
registration of IP and registration of permits;
purchase of raw materials;
assortment development;
production and sale of products.

At first, while your business is in the stage of a kind of testing, you can do without registration, selling products on your own on the market or to friends. When you're ready to go to new level, you will need to register as a private entrepreneur. This will make it possible to supply smoked products to retail outlets and cafes.

When you are ready to expand your production to the size of a smokehouse, you can start looking for suitable premises. Building a new building is quite troublesome, long and expensive. The smoking shop can be placed in the building of the former canteen, in Soviet time there were quite a few of them. If there is a former canteen in your area that is empty, you can safely negotiate with the owner.

Workplace equipment

It will be difficult to organize your business in an apartment, but if there is an empty garage, its area will completely allow one or two electric smokehouses to be placed there. If you live in a private house, then you can easily organize production at home. Modern installations for smoking are easy to install and do not differ in bulky dimensions, for example, in a room of about 40 sq.m. It is possible to place four smoking installations. From the very beginning, one mini-smoker will be enough.

Modern installations run on gas, wood and electricity. Smokers, most suitable for small production volumes, are powered by electricity. First of all, you need to make sure that the electrical wiring is not dilapidated and matches the power that the mini-smoker consumes. Additional communications are not required, you just need to equip working room good ventilation system. In addition to the smoking plant itself, you will need a freezer for storing raw materials and finished products, a cutting table, scales, and brine containers.

To cut costs on related equipment, you can try to find a refrigerator and other used equipment. On the contrary, it is not worth saving on the purchase of a smokehouse, it is better to take completely new equipment, it is possible from a domestic manufacturer.

Choosing a smokehouse: the main nuances

On sale there are smokehouses that run on gas, electricity and coal. The external design does not differ much, but for mini-production, electric smokehouses are the most suitable, as the most economical and easy to install. Their capacity can vary from 5 to 100 kg. It is necessary to select installations made of stainless steel, of the middle price segment, with a load of 50 to 100 kg. The maximum service life of such installations is 15 years.

The most suitable for the production of smoked products at home are combined installations with an auto-smoke generator. Their advantage is that both hot and cold smoking is available. Thanks to the built-in generator, the chips needed to produce smoke are automatically replaced. To obtain smoke, ready-made briquettes with pressed chips are used. Thus, the smokehouse is able to work up to 8 hours. The price of such an installation, depending on the manufacturer, can reach 150,00 rubles.

You can save on the purchase of a smokehouse by contacting craftsmen. In this case, of course, there is a big risk of getting a low-quality product. If you are confident in the abilities and skill of the master, it is possible to get necessary materials and drawings, you can take a chance. Thus, you will not only significantly save on the purchase, but in the future you can contact this person if a replacement of one or another part is required.

It remains only to summarize the criteria that should be followed when buying equipment:

chamber capacity;
Type of fuel;
material and its thickness;
available ways smoking;
installation location;
the presence of a water seal;
additional functions.

Registration of permits

At the very beginning, it is enough to be in a semi-legal position, you can produce products in small batches and sell them on the markets. Sooner or later, this will not seem enough, so you will have to obtain the appropriate permissions. First of all, you need to register as individual entrepreneur When choosing a tax payment system, it is better to choose a simplified taxation system. Firstly, the registration procedure takes place in a shorter time; secondly, individual entrepreneurs are exempt from part of taxes.

Since the production is related to food, there must be a permit from the SES, Rosprirodnadzor, Rostekhnadzor and the fire service. For all supplied raw materials, require quality certificates and make sure that the finished product also undergoes the appropriate testing. This is necessary in order to be able to deliver products to supermarkets, restaurants or wholesalers.

Sales opportunities

The competition in this niche is high, therefore, in order to take a worthy place in it, your products must always be fresh and of high quality. In order for the products to be well demanded, it is necessary to adapt to the end consumer. Start small, the most hot commodity and strive to expand. The more variety you have, the more sales opportunities you have.

From the very beginning, do not expect to compete with large manufacturers, start from the smallest. Until sales points are established, it is better to manage with minimal production volumes. You will have to sell the products on your own, for example, take them to the markets, organize outreach sales, try to distribute part of the products via the Internet. To get known about you, place an ad on free bulletin boards, additionally advertise your products on social networks. Focus on the fact that smoked meats are made from natural village meat, lard according to your individual recipes. Several regular customers will definitely appear, and already they will make free advertising using the word of mouth method, without knowing it.

Over time, to increase sales, you can open several outlets and hire distributors. The organization of outlets will require additional costs: rent of refrigerating chambers, salaries to implementers. Over time, they will definitely pay off, be sure to expand the points of sale. Not standing still is one of the laws of a successful business.

Over time, you can open a small shop selling your products on your personal site. You will not only save on rent, but also reduce the cost of transporting finished products.

What is the approximate income and payback period of the business

There is no ready-made formula by which the estimated income can be calculated. For clarity, the approximate profit can be calculated using the example of smoked mackerel, which is in good demand. The wholesale price of fresh mackerel fluctuates around 140 rubles per kg, finished products can be sold at a retail price of 300 rubles per kg. In this case, it is necessary to take into account weight losses, they will amount to 15-30%, depending on the temperature regime.

If you smoke fish at a temperature of 55-60 degrees, with 50 kg of fresh fish you get about 40 kg of smoked fish. The total amount from sales of the entire batch is 12,000 rubles. From this amount, it will be necessary to deduct 7,000 rubles spent on the purchase of raw materials. With hot smoking, a few hours are enough to get finished product. This means that it is possible to set up daily production, subject to rapid implementation. If you make a daily bookmark of 50 kg, 150,000 profits come out per month. We subtract expenses from this amount: tax, rent of a trading place, payment for electricity, expenses for gasoline, and so on. In the end, about 100,000 net profits are obtained. Similarly, you can calculate the profit from other types of smoked products.

If you work with such volumes, it turns out that in 2-3 months the electrical installation fully pays off. In practice, it will take several months to achieve such volumes. Thus, it turns out that after 6-8 months of reasonable business management, the costs will fully pay off and the business will generate net income.

Pros and cons of a home smokehouse as a business

So that you can finally accept the right decision, it remains only to summarize the advantages and disadvantages of this type of business. Among the obvious advantages are:

Independence. You work for yourself, plan your work schedule as you like.
Simplicity. To master smoking on a modern smoking installation, super-complex skills and training are not required.
Compactness. Modern smokers do not take up much space.
Work at home. Production can be located in your home, which is very convenient.
Fixed income. Considering that the average salary is approximately 35,000-45,000 rubles, the income from a mini-smokehouse can be several times higher than the monthly average income.
High profitability. In just six months, the costs will fully pay off.
Possibility of expansion. You can always, if necessary, buy an additional electric smokehouse and thereby increase the volume of products.

However, there are obvious disadvantages that can scare away. These include:

Financial risks. Any business that requires even minimal financial injections can go bankrupt. Be prepared for this and, if possible, calculate everything.
Getting permissions. To be able to sell large parties, it is necessary to legalize, which is associated with obtaining permits from government agencies.
Time limitation. Each batch must be sold as quickly as possible. Good taste qualities are preserved during the first three days. With each subsequent day, a natural shrinkage of products occurs, and after two weeks it can be considered illiquid.
Supplier selection. Through intermediaries, raw materials will be too expensive, so you need to go to a direct seller. In addition, purchased meat, lard and fish must have mandatory quality certificates.

Always leave part of the profit to expand your business, sooner or later you will have to think about it.

The need for fresh tasty smoked hams, fish and chicken among the population will be constant. A carefully thought-out assortment will be the key to your success, if you still want to open a mini-smoker at home and are ready to face difficulties, start developing a business plan, choosing a smokehouse and studying the assortment of competitors tomorrow. Think over all the risks, weigh all the pros and cons, and you can safely start mastering a new business!

When choosing fish smoking as a business, you need to understand that this area of \u200b\u200bactivity has quite high competition in the market. Many entrepreneurs are engaged in smoking at home, while also being fishermen. This article will discuss how to set up a business, what nuances must be taken into account and what to look for when organizing your own smoking production.

general information

Like any other business, the smoking business has a number of its own characteristics. If you plan to open a production facility aimed at a wide range of consumers, you should equip the premises, following numerous sanitary and hygienic requirements.

The situation is much simpler if you want to start smoking fish at home for personal consumption and for minimal sales in the local market. This will require very little investment and a little of your own effort. Let's talk in detail about what is needed to create your own mini-production.

First steps

Considering fish smoking as a business, it should be understood that in the first place you will need production facilities. This will be the main and most costly part of the future business. Not everyone can afford to build their own turnkey smoking shop, so entrepreneurs prefer to rent ready-made production facilities.

Since there are a lot of requirements for the premises, canteens in industrial areas can be considered as an object. In addition to the fact that they are being built in accordance with all regulations and norms, their location will correspond to one of the conditions for the creation of a smoking shop, namely: its location is not less than 300 meters from residential buildings.

The direction you have chosen is high level risk according to SES classification. That is why this body has a lot of requirements and standards for the opening of the workshop.

SanPiN norms

SanPiN 2.3.4.050-96 sets out in detail the rules for organizing the production and sale of fish products. We will not describe in detail the entire section, but only dwell on those points that relate directly to the smoking shop.

Requirements for the organization of a smokehouse

1. Production of smoking fish products, in addition to the premises where the main technological processes(cutting, defrosting, salting and leveling), must be equipped with the following rooms:

a refrigerated room for a daily supply of raw materials;
room for the preparation of saline solution;
a room for packaging finished products;
refrigerator for temporary storage of finished products;
a room for sanitizing returnable packaging;
a room for drying and storing containers;
container warehouse with a site for its repair;
a storage room for sawdust and fuel, as well as detergents and disinfectants, smoking liquid;
storage room for auxiliary and packaging materials.

2. Smoking chambers must be equipped with tightly closing doors, hatches and exhaust ventilation mechanical drive.

3. Elements of the smokehouse (ramrod, slats, etc.) must be doubled. They are sanitized once per shift. Chambers and cages are treated once a week.

4. Thermometers, psychrometers and moisture meters should be installed in smoking chambers to control temperature and humidity. Their testimony is recorded in special journals. Hot smoked fish must have an inside temperature of at least 80 degrees.

5. Raw materials for the production of smoked products must comply with the requirements of regulatory documents.

6. Finished products must be quickly cooled (to a temperature of 20 degrees), packed and placed in refrigerator compartment. Until the moment of sale, hot smoked products should be stored at a temperature of -2 ... +2, cold smoked - -5 ... 0 degrees.

7. Hot-smoked fish before freezing should not be stored for more than 12 hours from the moment it was unloaded from the smoking oven. Freezing of fish occurs immediately after cooling, the temperature should not exceed minus 18 degrees.

8. Containers for packaging (boxes) of smoked fish must have openings on the end sides.

9. When producing smoked balyk products in small packages, it is necessary that all inventory has its own marking.

10. Slices and pieces are stacked with special forks or spatulas.

11. Tables, cutting boards, which are used in the processing of fish, must be washed with a hot solution of soda ash (5%), then disinfected, rinsed and dried.

12. The export of finished products and the supply of raw materials must be carried out through separate entrances and elevators.

13. Transportation, storage and sale of hot and cold smoked finished products must be carried out in accordance with the requirements for perishable products.

In addition to the SES, it is necessary to coordinate the opening of production with Rosprirodnadzor, the veterinary and fire services, and Rostekhnadzor.

Equipment costs

Equipment for smoking fish can be purchased and installed with a relatively small amount of money available - about 300 thousand rubles. This is taking into account the fact that you will purchase it not new, but used. For work you will need:

refrigerators for storage of raw materials;
baths for washing and salting products.

Smoker selection

Today on the market there is a large selection of smoking chambers with various technical specifications. Imported smoking equipment can provide minimal profitability when processing from 8 to 10 tons per day. Small enterprises that do not have such volumes may pay attention to domestic units. Their price starts from 130 thousand rubles.

Smokehouses for small businesses make it possible to make production profitable when loading 200-300 kg per day. This can be a good option not only for start-up entrepreneurs, but also for those who are going to expand. Having assembled a line of 5-6 units, it is possible to ensure the processing of 8-10 tons of finished products per day. Smokehouses for small businesses will increase the economic efficiency of the equipment.

Raw material

Now let's talk about raw materials. Namely, about what will be smoked and where to come from. You need to develop a range of products based on the culinary preferences of the inhabitants of your region. It is also desirable to buy fish in your city or region. This moment is fundamentally important, since only by reducing the time of transportation will you be able to get a high-quality and fresh product that has all the necessary documentation.

Therefore, when choosing fish smoking as a business, carefully study the market of raw material suppliers so as not to incur losses in the future. After all, you are risking not only your own in cash but also the taste of the product. Focusing on small industrial volumes, you should not order 20 tons of fish.

Quality issues of purchased raw materials and finished products are among the most important that you may encounter when starting a business. Without the necessary education in this area, think about a technologist and a specialist in quality control of incoming products. The latter may be part-time and a veterinarian. He has the right to write out all the necessary accompanying documents for finished products.

Sales and risks

An entrepreneur who smokes fish at home does not expect a big sale. It is enough to have a point in the local market, regular customers, and the products will be sold out. Another thing is if the volumes of finished smoked fish are quite high, and sales are not properly established. Products are stored in a warehouse for a long time and deteriorate due to short sales periods.

A well-established sales network will be the key to success. You can conclude contracts with large retail chains. But you should evaluate the share of risks when working with such giants. They tend to greatly inflate retail prices, while achieving maximum profit. Customer demand is down, stock is spoiled due to short shelf life, and you have returns of expired products from customers.

A good solution would be to open your own small outlet. In addition, you can provide products for sale to small stores, where, subject to a certain level of retail prices, you can get guaranteed sales of your products and low returns.

Finally

When choosing fish smoking as a business, do not forget that the basis of the enterprise should be high quality your products. sticking to traditional recipes Using fruit sawdust and firewood, purchasing high-quality and fresh raw materials, you will be able to win the trust of customers and earn a good reputation for your company. And that is the key to a successful business.

Sale of smoked fish as a business can turn out to be quite a profitable business, since it is rare to find a person who can refuse to sit in a company circle and drink beer with smoked fish. Even if you are not a fan of such a holiday, you certainly will not refuse to taste a piece of smoked bacon with a tomato, or a piece of sausage on white bread.

Sale of smoked fish as a business

As you know, many people do best exactly what they like best, and when your favorite business still brings money, then we can safely say that you managed to pull out a lucky lottery ticket. And if you still managed to pull out this ticket, then you will probably need a business idea to open your own workshop where fish and other products will be smoked.

Sale of smoked fish: the first steps

If you plan to get into the production of smoked products for personal use and for small sales in the local market, then you will need very little for this. In order to implement the smoking of fish and other products, you will need several squares of land, iron barrel, pair metal pipes, a little perseverance. To sale of smoked fish could be implemented, you will need recommendations for installing a smoker, several recipes for cooking, and you can easily find all this in the library or on the Internet. The main condition for success lies in patience and fruit trees.

Fish smoking: going beyond industrial volumes

If you are considering it as a business, then you will need a lot more. To organize industrial production for smoking fish and a number of other products, you will need a business idea and a production workshop. This is the main and most costly part of the future business.

Workshop room

The requirements of firefighters and sanitation ideally meet the Soviet canteens. But there is one thing, your workshop should be located remotely from industrial and residential buildings at a distance of at least 300 meters. Therefore, fish smoking can be carried out in the building of the canteen, which will be located on the territory of the plant, or industrial enterprise.

The list of organizations you will need to visit includes:

Rostechnadzor;
fire service;
veterinary service;
Rosprirodnadzor;
SES.

Fish smoking: necessary equipment

The next step in the implementation of the business idea will be the purchase of the necessary equipment. In order to sale of smoked fish realized you will need about 300 thousand rubles, which you need to invest in the purchase of equipment. For full-fledged work, it will be necessary to purchase refrigerators for finished products and for storing raw materials, a bath for salting and washing fish, and a smokehouse.

Raw material

When developing a range of products that is necessary for smoking, you need to rely on the culinary preferences of your region directly. There are cases when in some regions they do not eat fish at all out of principle. It is desirable if the purchase of fish will be carried out in your area. The main point of such an event is that you will have the opportunity to get a higher quality fresh product with all the necessary supporting documentation. When buying frozen fish, you risk your own money, as well as the taste of the product.

Sale of smoked products

The key to the success of sale of smoked fish will be profitable business, consists in the quality of products and competent organization sales networks. It is worth organizing your sales to small stores, because sometimes they can surprise you enough with their sales volumes.

If selling smoked fish as a business will be organized in such a way that all products will be produced as for themselves, then success will be guaranteed to you.