It depends on the scale and the cost, partly, of setting it up. If you're referring to the red meat mobile in your area, I don't know what problems that person had with the cost.
It's a real challenge to balance the producers' requests for abattoir service—because they want it available the minute they want it, and of course they all tend to want it at the same time—and the processors' requirement for a steady supply of animals. Everybody in the business knows how difficult it is to balance those two things, and there's no sort of meta-level decision-making that would decide exactly the right number of abattoirs.
I don't really know why that red meat mobile in your area has been having difficulties, because I thought there were actually quite a few producers around him, and he's going up to Prespatou and Wonowon, as well as into the Fort St. John area. I would have thought there was enough business to keep him going as well as the outfit Lawrence Meats in Dawson Creek. Finding that balance is really problematic.