how to open a butcher shop, what you need to know, how much money,
typical offerings, typical size, zoning restrictions, typical sales
volumes, experience, staffing, market statistics etc.  (Specifically
in USA, in Chicago)

Each city within the Chicago area has different requirements, so you
have to look within the specific municipality that you are interested
in.  I don't think size, itself is an issue, mostlh health,
refrigeration, usual licensing requirements and health department
licensing.  Wrapping and presentation of meat may vary based on how
you sell (ie. behind counter, pre-cut in refrigerator, etc.)

I'm not sure about the size and licensing requirements, but you can
get many of the supplies (like scale labels, trays, meat film, cutting
boards, price marking, deli tags, hand baskets, containers, carts,
lugs, etc.) from AAA Price Tag & Specialty Co.  1717 South Wabash Ave,
in Chicago.

www.aaapricetag.com.

Good Luck