Renovation gives Slagerij Visser a positive boost

After 30 years, the workspace of Slagerij Visser was due for an update. During the renovation, butcher Thieme Visser deliberately opted for an open and obstacle-free space: "Much tidier and, above all, easier to clean. Our family business is set for another 20 years."

Like many well-known entrepreneurs, Thieme Visser started his business in a garage. "In 1984, I began working evenings in my father’s garage, doing home slaughters. During the day, I worked at the village butcher." Five years later, he took the next step in his entrepreneurial journey and bought the building in Lunteren where his business is still located today. Over the past 35 years, the company has expanded: in addition to the slaughterhouse, a butcher shop with an attached farm store was added, followed by a second shop in Ede. Thieme proudly shares: "This is not just my achievement. Slagerij Visser is a family business that I built together with my wife, Tineke. Our son Johan and daughter Mireille have since joined us as well. Altogether, our team consists of 10 people."

Thieme Visser (left) alongside Jack Pluim

Change is constant

In the early years, Visser processed livestock five times a week. "We used to slaughter six to seven hundred animals per week, always from our own livestock in Lunteren." Nowadays, slaughtering has been scaled down to once a week, on Mondays, processing around 180 to 200 animals. "I have my own cattle showroom," Thieme explains. "We take good care of our cows, manage everything ourselves, and ensure a stress-free environment. I also process pigs for third parties." To compensate for the reduced slaughter activities, the couple started their butcher shop and farm store 12.5 years ago. "We sell our own meat here, along with products from the surrounding area. For example, we supply meatballs to farm shops in the region."

Strong feelings about the slaughter trade

Thieme speaks passionately about his work. He finds it difficult to talk about having to scale down slaughtering and the possibility of further cuts on Mondays. "This is my craft, but it’s barely profitable anymore. We face strict inspection requirements from the Netherlands Food and Consumer Product Safety Authority (NVWA). An inspector must always be present during slaughter. I understand the need for regulations to ensure food safety, but inspections should be focused where they are truly necessary. We have always maintained exceptionally high hygiene standards. The high costs associated with NVWA regulations are making it nearly impossible for small slaughterhouses to stay afloat. They are disappearing at an alarming rate."

Looking ahead

The atmosphere at the table lightens when the conversation shifts to the renovation, completed in January 2025. "Since we started at this location in 1989, we had been working in the same space. It was time for a change." Thieme shares that two years ago, he approached Jack Pluim from renovation company Jackit to take on the project together. "At first, I wasn’t sure what I wanted. Jack simply said: ‘Think it over and call me when you do know.’" That call came in January 2025. Now, with the renovation complete, Thieme and Jack look back on a successful project. Thieme: "The workshop and slaughterhouse feel brand new. The outdated walls are gone, along with all obstacles. Electrical outlets and other fixtures that were mounted on the walls have been integrated into the ceilings. The result is a sleek and tidy space. We also redesigned the entire layout."

Jack explains: "We installed antibacterial and 100% recyclable Sealwise WCB walls, impact-resistant panels, and ceilings, all sealed with Bond & Seal kit." Jackit recently introduced this kit to the market— a safe, mold-resistant sealant with FDA certification. "We also laid a new section of flooring, in collaboration with Ruys Vloeren." Electrical work was handled by Van Heerdt Elektra. The entire project took just under three weeks. "During renovation, things had to keep running," Jack emphasizes. "We pulled it off. Slagerij Visser is ready for another 20 years."

A smooth collaboration

The renovation process went smoothly. Thieme is enthusiastic: "Everything was done neatly, and the team was great to work with. I had a fantastic connection with our main contact, Alex." Jack agrees: "It was a fun, ‘compact’ project. When working with a family business, decisions are made quickly and efficiently. Our team worked from Tuesday to Friday because Monday is slaughter day." Thieme adds: "Our team is also very happy with the renovation. We’re heading into the future with a clean start."

www.slachterijvisser.nl
www.jackit.nl