Business plan for a bakery. Product specifics

Bakery products remain one of the most sought after food products on the market. Although over the past decades, for a number of reasons, the share of bakery products has slightly decreased. Nevertheless, bakeries will not disappear anywhere in the near future, and the demand for their products can be predicted to be stable.

Before you open a mini-bakery, it is advisable to pre-calculate and draw up a business plan. The choice of one or another concept depends on the specifics of the situation. Predominantly, the business is profitable, as it primarily refers to the consumables business. Consider the main features of the industry.

Characteristics

The existing features of this area are associated with a change in the product line, a change in the need for these products, directly with the production and distribution of products.

Product line

Recently, the range of grocery products has grown significantly. This could not but affect the decrease in the share of bakery products. In addition, there is a steady trend towards a healthy lifestyle, which also contributed to the reduction in bread consumption. According to statistics, the level of consumption of bakery products from 2011 to 2013 decreased by 5%.

Along with this, new products appear on the market: combined products, products with various additives. Because of this, the product line is expanding significantly.

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Manufacturers

The share of large producers of bakery products in the market in such a situation will gradually decrease. Already on this moment capacities of large producers are loaded by 30-50%.

There are several reasons for this:

less flexible technological process, designed for large volumes;
distribution of mini-bakeries, the cost of producing small batches in which is much lower;
organization of large grocery chains own production average power;
the emergence of by-products and home-made techniques.

All this leads to the fact that large manufacturers increase costs and the total cost of production increases. They are forced to apply various measures, one of them is additives to products in order to extend their shelf life. Such measures also do not contribute to the promotion of goods on the market. loop positive feedback. Demand decreases - quality is forced to decrease - demand decreases.

Based on such an analysis, it can be assumed that in the future the competitiveness of mini-producers with greater flexibility will increase.

Competition

In connection with the above, it is necessary to initially work out the issue of competitiveness. A business plan for a bakery with calculations in almost any case will show the profitability of opening an enterprise. The whole task in the success of the enterprise is to find a sales niche. So before drawing up a business plan in this area, it is enough to work out points of sale. When such points are found, it makes sense to work out other aspects.

Competition in the market for the production of bakery products is traditionally high:

large manufacturers;
own production of trade shops;
mini-bakery;
semi-finished products - substitutes finished products.

There are several ways to solve the problem of promotion in the market:

Sales agreement. The easiest and most reliable way. When finding customers for a certain volume and set of products, the calculation of other indicators is quite simple;
Finding a free niche. Those. By analyzing the product market, it is possible to detect its insufficient filling with certain types of products. There is a risk of error - the products may simply not be in demand in this market. Either marketing flaws;
Marketing policy. Creation of conditions, products better than those of competitors. Generally requires a sufficiently large financial airbag;
Creating demand for products. The most difficult path. Requires an understanding of sociology and psychology, or the involvement of relevant specialists;
Online store. A point of sale that is gaining more and more popularity. It needs to be calculated. As the delivery of simple bread, most likely, may be unprofitable, and different confectionery and additionally related food products are well worth considering.

Types of mini bakeries

Depending on the specialization, organization of production, the following mini-bakeries can be distinguished:

universal;
specialized (confectionery, bread from the oven, national bread, expensive bread boutique, etc.);
bakeries-shops (direct sale of products is carried out right there).

The organization of this or that type of bakery is somewhat different. Specialized ones require special equipment. For a bakery shop, the organization of a trading floor, or, as an option, the preparation of an order directly in front of the client. Universal bakeries are equipped with standard bakery equipment. This will also be reflected in business plans, for example, the business plan of a confectionery bakery will differ significantly from the business plan of a bakery shop.

Location

The location of the mini-bakery significantly affects only if it is a mini-bakery-shop. In this case, the requirements for its location are similar to the requirements for the location grocery stores taking into account the presence of competitors in the immediate environment: sleeping areas of cities, shopping centers, railway stations, airports, crowded places, etc.

There are no special requirements for the location of other bakeries. General recommendations– reduction of production costs. Those. finding the best option in terms of logistics costs and the cost of maintaining the premises.

Requirements for the bakery itself:

not allowed to be placed in basements and semi-basements;
waterproof floor;
walls up to 1.75 meters must be tiled or painted with light paint, the rest and the ceiling must be whitewashed;
availability of cold and hot water;
the presence of sewerage;
ventilation equipment;
separate rooms: warehouse, shower, wardrobe, sink, toilet.

Besides it is undesirable to place a bakery in a multi-storey residential building. Although there are no direct prohibitions on such placement. But in case of disturbance to other residents (noise, smells, etc.), there may be serious problems, up to a stop in production, or additional costs for equipment (noise insulation, smell absorbers, etc.).

In terms of area, it all depends on the chosen format and production volume. For the smallest industries, premises from 50 square meters are suitable, in some exceptional cases even less.

Equipment

Equipment for a bakery also depends on the format, type, volume and range of products planned for release.

In general, you will need:

furnaces;
dough kneading equipment;
proofing cabinet;
flour sifter;
tables for working with dough;
fridge;
sheets and forms;
washing equipment.

In addition to the basic equipment, special equipment may be required for the preparation of specialized products. Also, the equipment may have to include freight transport.

Part of the equipment is quite used (tables, sheets, forms), part is convenient to purchase under leasing schemes. Also it makes sense to pay attention to Russian-made equipment. Even before the start of the crisis, the difference in cost reached 3 times, after the start of the crisis it only increased. Quality, service life and reliability at the same time do not differ at times. But the repair of domestic equipment will again be cheaper and faster.

Documentation

The activity does not require licensing. But a number of regulatory documents are required:

certificate "sanitary and epidemiological conclusion for production";
certificate "sanitary and epidemiological conclusion for products";
permission from the fire department;
permission of ecological expertise;
certificate of conformity of the Federal Agency for Metrology and Technical Regulation.

The organizational and legal form is chosen according to convenience, the benefits of taxation, documentation and contractual activities. In the vast majority of cases, IP is sufficient.

Documentation:

a package of constituent documents (depending on the legal form);
certificates and permits;
a package of external documentation (lease, supply, sales, agency agreements etc.);
a package of internal documentation (documents of analytical, synthetic accounting, accounting documents, personnel documents, etc.).

Staff

In the bakery business, the most important specialist is the technologist. This will be especially true if a specialized bakery is planned. Compliance with technology and the ability to produce high-quality, tasty products that meet customer needs are the second basis of this business after points of sale.

There are no special requirements for the rest of the staff. The number of employees is calculated based on the volume of production and the format of the enterprise.

May be required:

baker;
sellers;
loaders;
drivers;
cleaners.

Part of the work can be organized on a piece-work basis, or under outsourcing agreements (delivery of products, accounting services, etc.).

Marketing

A ready-made business plan for a mini bakery includes a standard marketing plan. There are no special marketing and advertising moves here. The business is mostly traditional and conservative, over-creativity is more likely to lead to negative consequences. It is unlikely that performance buns will find a wide response in an inert social environment. But, having earned a bad reputation on an unsuccessful performance, it will be very difficult to get rid of it.

advertising and hidden advertising (word of mouth methods “spreading rumors about a quality product”);
discounts and bonus systems for regular customers;
carrying out various actions and presentations at various national festivals.

Approximate costing

For an indicative example, consider the calculation of a small mini-bakery.

The room for placing the equipment is about 50 square meters. We produce 5-10 items of products. Personnel: technologist, baker, auxiliary worker.

The average price of products is 50 - 60 rubles / kg. The average daily sale is 100 - 200 kg. Those. revenue per day: 5 - 12 tr., which will give a month: 150 - 360 tr. Or net profit: 30 - 150 tr. Payback will be from 2 to 5 years. If the premises are rented, the payback period for the equipment will be somewhat lower: from 0.5 to 3 years.

How much does the equipment cost and how to choose it - analytics from the company "Khleb Oborudovanie"

In principle, starting a mini-bakery is possible even with a little over a hundred thousand rubles. This is a combination of the cheapest oven and a Russian-made dough mixer, but everything else will have to be done by hand. And yet, such “startups” are justified if we are talking about the need to bake up to 200 kg per day. Under the conditions of the market situation, such an enterprise can provide bread not only for a small settlement, but also for the work of two or three people. But the imperfection of technology in one bakery cannot guarantee a stable quality of baking. If it's already about more products and a wide range, the amount of investment in such production is growing significantly. One of the recent projects of Khleb Oborudovanie is a small bakery with a cafe in one of the major cities of Kazakhstan. The maximum desire of the owner is 1000 kg of products per day, but at the first stage. To launch the bakery, it took about 600,000 rubles of investment in equipment, which should provide the main assortment - pan bread, long loaves, baguette, bakery products and pies. At the second stage, the order of specialized equipment - dividers and equipment for puff pastry - will be ordered.

When choosing equipment, the “first price” factor has long been the main argument for mini-bakery customers. The cost of entering the market is extremely important, especially for "small chains". Often this equipment is of very low quality, with a low resource and high operating costs. Such bakeries, as a rule, are constantly transported from one rented premises to another, which reduces the already low resource of equipment. Mini-bakeries built on the principle of “one-man business” are formed in a completely different way. Equipment for such bakeries is selected according to the principle of strength-functionality-price. Such enterprises may need re-equipment in 15–20 years, while operating costs are fully covered by the benefit of equipment depreciation.

“The truth, as a rule, is somewhere in the middle,” Leonid Rabchuk comments on this idea. “If you imagine a bakery as a person, then, of course, the heart of the bakery is the oven, the skeleton is the dough mixer and the baker is the head.” As in the body, the resource of the heart guarantees it long life, so in the bakery, the design and reliability of the oven guarantee success. At the same time, not only the thickness of the metal or the “survivability” of electronics is important for success, but also the availability of service and spare parts for the entire life cycle ovens. Today, no more than 10-15 manufacturing companies can guarantee this. Among them are FINES from Slovenia, Cimav from Italy, Irtysh from Russia. High-quality dough science is also a fundamental condition for the production of excellent products, and here, alas, the domestic manufacturer has practically nothing to offer those who wish to open a mini-bakery. In the segment of dough mixers with a load of 2 to 40 kg of flour, Italian companies are the clear leaders, but their quality varies greatly. The price cannot be a marker of reliability either, there are examples of highly overvalued equipment. “We are able to supply almost any equipment for dough making,” Khleb Oborudovanie says, “but we give preference to several companies with which we have dealer agreements, these are the Italian MacPan and Sunmix. Here we can offer the client not only very competitive prices, but also high-quality support and service. In the segment of small dough cutting equipment, the situation with inexpensive domestic equipment is even sadder. Our industry still ignores this part of the market, this niche is occupied by European manufacturers. The catalog of the Perm company Khleb Oborudovanie includes several middle-class manufacturers - a large selection of Italian MacPan equipment: dividers, rounders, seamers, dispensers that provide excellent results for relatively little money. Those who wish to purchase more serious equipment can be offered equipment from the Dutch company DAUB. In its class, this equipment has practically no equal in quality, and even more so in price. Not without reason, many technological solutions of this company received major awards at major international exhibitions.”

“For more than 15 years we have been painstakingly forming our catalog, some companies are added, some leave the market, but the main set remains practically unchanged,” says Alexey Savitsky. – We know all the pros and cons of this technique and are able to extend its service life. The main difference between the companies we represent is the passion for the business they do, the passion for bread. This is in tune with us. We operate in the most competitive and yet most human market, because bread is the main food of mankind.”

More details about the turnkey mini-bakery projects can be found on the website http://www.xleb-obor.ru/.

The key to the success of any small business is the presence of constant demand and repeatability of sales. These requirements are fully consistent with the production of various bakery products: citizens purchase such products daily and eat them with great pleasure. Moreover, many do not limit themselves only to bread, adding muffins, pies and other sweets to the shopping list.

Even for beginners, the advantages of a mini-bakery as a business are obvious: from the personal experience of entrepreneurs, it follows that the consumption of bread and other pastries today remains stably high despite the decrease in the purchasing power of the population. In addition, imported products cannot compete with the products of small enterprises due to the limited shelf life, and large domestic bakeries operate in a slightly different market segment, producing mainly budget and mass types of bread according to standard recipes.

Business features

How to open a mini bakery, where to start? First of all, an entrepreneur should think about what format of the enterprise is optimal for him.

According to the method of organizing production, they distinguish:

Full cycle bakeries. In this case, the technological process begins with the purchase of flour and ends with the sale of finished products to wholesalers or end consumers. Significant capital investments are required to equip the enterprise, however, the profit of the entrepreneur is maximum;
Bakeries working on semi-finished products. In this case, the financial burden on the business owner is slightly less, since you can open a mini-bakery without buying some expensive units. However, the income of the enterprise using ready dough, also becomes more modest;
Franchised bakeries. It is easier for a beginner who does not have experience in this industry to use one of the franchise offers to get a ready-made mini-bakery business plan and a proven technological model. Of course, part of the profits will have to be used to pay royalties;
Home production. With small volumes of baking, you can even make bread and muffins in your own kitchen. However, the entrepreneur will have to work underground, since it is impossible to legally open a mini-bakery at home that meets the requirements of the law.

In addition, before drawing up a business plan for a mini-bakery, you need to identify the main target audience and choose the best product range for it. In the future, this solution will make it possible to compile a list of the necessary equipment and develop an effective marketing strategy.

The company can operate as:

Universal bakery. Produces products designed for a wide target audience. The range includes wheat and Rye bread, loaves, baguettes, pies, cookies, croissants, muffins and other bakery products;
Bread boutique. In big cities, a certain category of consumers will certainly be interested expensive views bread - grain, dietary, made according to national or exotic recipes;
A bakery serving catering establishments. The main buyers of the products of such an enterprise are hotels, restaurants, cafes and other establishments that offer their visitors unusual or gourmet dishes;
Backerei. If you are going to open a mini-bakery, the business can be organized in this popular European format, which involves the combination of production and a small cafe. Here they sell not only fresh pastries, but also coffee, tea, drinks, and also provide tables for eating these products;
Specialized bakery. Some entrepreneurs focus their efforts exclusively on the production of one type of product - for example, national bread, cakes, lavash, products for diabetics;
Traditional bakery. You can open a mini-bakery from scratch using the old traditions of baking bread in a wood-burning oven. Such a product is very expensive and is extremely in demand among supporters of a healthy lifestyle.

Advantages and disadvantages of business

Being interested in the possibility of earning money in the production of bakery products, entrepreneurs first of all pay attention to the presence of constant demand: many customers buy fresh products daily. Besides:

You can independently choose the preferred format of the enterprise and develop unique recipes;
A beginner will not have to create his own model, since there are a sufficient number of examples of mini-bakery business plans from scratch on the Internet;
Bread is one of essential products essentials;
Due to the small size of the bakery, the entrepreneur can fully control the production and marketing of products;
Production is flexible and mobile - the line is easy to expand or reconfigure in accordance with changing demand;
A mini-bakery occupies a separate market niche, without competing directly with large bakeries;
An entrepreneur can count on financial assistance, so it is quite realistic.

Unfortunately, many beginners in the process of deciding to build a bakery are limited to studying the merits, although this business is also characterized by some disadvantages, sometimes quite significant:

The enterprise reaches its planned capacity only after a few months, while obligations for rent, wages, utility and tax payments arise from the first days of work;
The bakery must operate seven days a week, sometimes even on the night shift;
Bread consumption is subject to seasonal fluctuations;
The shelf life of products is limited to several days;
The industry attracts the attention of regulatory authorities, and therefore the entrepreneur must collect a lot of documents to open a mini-bakery.

Range

An entrepreneur who wants to open a mini-bakery from scratch, step by step instructions offer to pay special attention to the product range. Obviously, when counting on a youth audience, unusual types of bread will be in demand, while older people will prefer classic bakery products. Using standard baking equipment, you can produce:

Classical bread of different varieties - wheat, rye, with bran;
Other bread products - sliced loaves, garlic bread, baguettes, loaves, French bread with filling;
Dietary products made from rye flour, a mixture of cereals, without yeast;
Products with the addition of dried fruits, cumin, sesame and pumpkin seeds;
Sweet pastries - pies, buns, donuts, cheesecakes, puffs and croissants;
Confectionery - gingerbread, cookies, pastries and cakes.

Registration of a bakery

For an enterprise with one owner, an individual entrepreneur is considered the optimal form of ownership. Indeed, an individual entrepreneur can enjoy various benefits and submit reports in a simplified form. As a taxation system, you will have to indicate the simplified tax system at a rate of 15%, since it is impossible to apply UTII or PSN for non-catering manufacturing enterprises.

The organization of the manufacture of baked goods requires obtaining standard permits and approvals, the same for all establishments working with food products: the process of their registration can be accelerated by contacting a specialized company.

What documents are needed to open a mini-bakery:

Permission to conduct activities from Rospotrebnadzor;
Conclusion of the SES on the compliance of production with hygienic requirements;
Conclusion of the State Fire Supervision Authority on the compliance of the workshop with the requirements fire safety;
Certificates of registration of SPD and registration with the Federal Tax Service;
Program of sanitary production control;
Agreements on disinfection, extermination of rodents and insects;
Sanitary passport and contract for the processing of a bread van;
Contracts and registers for the export of solid and organic waste;
Agreement on the recycling of fluorescent lamps;
Journal of accounting for disinfectants;
Contract for laundry services.

Due to the increased fire hazard of production, the entrepreneur must appoint and train employees responsible for compliance with the rules on the territory of the enterprise, as well as prepare appropriate instructions.

What documents are needed for a mini-bakery according to the requirements of the State Fire Supervision Service:

Instructions for compliance with safety rules for the workshop;
Instructions on compliance with safety rules for the office and utility rooms;
Evacuation plan and telephone numbers for calling the Ministry of Emergency Situations;
Logbooks for fire extinguishers and employee training;
Pointers of the fire hazard category of the premises (located on the doors).

Finally, a business plan for a mini-bakery from scratch should include obtaining a declaration of conformity for products in accordance with the requirements of TR TS 021/2011. This document, which allows you to sell bakery products completely legally, is issued on the basis of the results of trial baking research in private or public certification centers.

Production room

If you are going to start baking bread, it is advisable to provide for the possibility of retail trade: working with wholesale buyers at special prices is not always profitable for small businesses. Therefore, the first thing you need to open a mini-bakery is a good location.

The main criteria for evaluating various options are:

High permeability. It is desirable to have a nearby shopping or business center, a large educational institution, a market or another point of attraction for customers;
Transport accessibility. The bakery is preferably located near bus stops public transport, metro stations;
Good condition of the building. Otherwise, it will be necessary to repair not only the workshop, but also the facade, as well as to improve the surrounding area;
Possibility to save. Sometimes within the framework you can get a municipal building on a preferential lease.

Can you talk about how to open a mini-bakery in a private house? This is prohibited by law, however, in some cases, for enterprises producing up to 1000 kg of products per day, it is allowed to place a workshop in annexes to residential buildings subject to the complete autonomy of the engineering systems of such.

Despite the fact that many technological lines entry-level rooms require only 25–40 m² for placement, a room should be chosen with an area of at least 100 m². On such a space you can equip:

Production shop;
Warehouse for flour and other raw materials;
Warehouse of finished products;
Bathroom for employees;
Locker room for staff;
dining room;
Administrative offices;
Small trading room.

In order to quickly and easily issue permits for a mini-bakery, at the stage of equipping and repairing the workshop, it is necessary to carefully follow all sanitary requirements and regulations. So:

Production cannot be located in the basement or in the basement;
The room must be connected to utilities;
In the absence of hot water supply, it is necessary to provide water heating;
The electrical network should provide the power necessary for the operation of the equipment with a margin of 20-25%;
The walls and ceiling of the workshop are covered ceramic tiles or adhesive paints that allow regular wet cleaning;
The floor should be covered with a smooth and even waterproof material;
All finishing materials must have hygienic certificates;
Before each door leading to the workshop, it is necessary to place a special mat soaked in a disinfectant;
AT warehouses it is necessary to provide for heating and ventilation (permissible minimum temperature - 8 ° C, maximum humidity - 75%);
The walls and floors of warehouses must be smooth, without cracks;
Do not store household and disinfectants, as well as other strong-smelling substances in the same room with raw materials or finished products;
The production flows of raw materials and finished products should not overlap.

The negative attitude of the authorities to the question of whether it is possible to open a mini-bakery at home is to a certain extent explained by the fact that, from the point of view of the fire service, the enterprise belongs to objects at risk of fire and even explosion.

The State Supervision Authority imposes additional requirements on the premises:

Fire alarms and fire extinguishers must be installed in the workshop;
It is necessary to regularly measure the insulation resistance of the electrical wiring;
All lighting devices in the workshop must be explosion-proof;
An additional fire exit should be arranged in the room;
Rooms with different fire hazard categories must be separated by fire-resistant partitions of the appropriate class;
Signs are put on the doors of warehouses and workshops indicating their fire hazard.

Mini bakery equipment

Beginners who are calculating how much it costs to open a mini-bakery from scratch are usually surprised by the extremely high cost of bakery equipment. However, saving on equipment leads to a deterioration in product quality, which immediately affects the overall profitability of the enterprise. As a last resort, you can buy used units in good condition. For work you will need:

Equipping a mini-bakery with a capacity of 1000 kg per day

Name	Price	Qty	Sum
Workshop equipment
Rotary oven	627000	1	627000
proofing cabinet	240000	1	240000
Dough mixer two-speed	245200	1	245200
flour sifter	25500	1	25500
Ventilation umbrella	11000	1	11000
dough sheeter	57000	1	57000
Single-section sink	4000	1	4000
Two-section sink	8000	1	8000
Chest freezer	24000	1	24000
Refrigeration cabinet	37700	1	37700
Confectionery table	19500	1	19500
Production table	5200	2	10400
Furnace trolley	12000	4	48000
Portion scales	5300	2	10600
Rack	8000	3	24000
Baking tray flat	680	34	23120
Wavy baking sheet	1700	17	28900
Bread form sectional	750	54	40500
Baking mitts	1900	2	3800
small tool	–	–	10000
Explosion-proof lamp	3700	8	29600
Fire alarm	25000	1	25000
fire extinguishers	1200	2	2400
Wooden bread tray	250	25	6250
Disinfection mat	720	4	2880
Shop floor equipment
Bread Rack	22000	2	44000
Counter	6000	2	12000
Cash register	14000	1	14000
Lamp	1500	4	6000
Signboard	25000	1	25000
office equipment
Office table	3000	2	6000
Chair for an employee	1000	4	4000
A computer	18000	2	36000
Printer or MFP	9000	1	9000
router	2000	1	2000
Lamp	1500	3	4500
ISP communication channel	2000	1	2000
Stationery	–	–	10000
Document rack	5000	1	5000
Utility room equipment
Dining table	3000	1	3000
Chair	1000	6	6000
Electric kettle	1200	1	1200
Microwave	2500	1	2500
Lamp	1500	2	3000
Two-section wardrobe	5000	3	15000
Other equipment and equipment
Overalls	350	10	3500
bathroom	15000	1	15000
Bread truck	630000	1	630000
Total:			2423050

Obviously, opening a mini-bakery is hardly affordable. However, if you wish, you can find offers on the market that allow you to start baking bread on a more modest scale: if you refuse to equip the store and deliver products to wholesale buyers, then investments in the purchase of equipment with a minimum productivity will not exceed 400-500 thousand rubles.

Staff

So, the entrepreneur decided: "I want to open a mini-bakery." Since he can only work independently at home, he will have to look for hired employees, the number of which will depend on the capacity of the equipment. For the production and sale of bread, you need:

Technologist. His tasks include the development of new recipes, costing, monitoring the work of the bakery, managing the actions of support staff;
Baker. Directly engaged in the manufacture of products, controls warehouse balances and ships goods to a store or forwarder;
Seller-cashier. Accepts products from the workshop, lays them out on showcases, sells them to retail customers and keeps records of cash transactions;
Delivery driver. Accepts goods for delivery to shops and cafes, delivers them to points, collects payment from customers;
Accountant. With a small number of operations, this work can be handled by an outsourced employee.

Staffing of the bakery

Position	Salary	Qty	Sum
Production technologist	35000	2	70000
Baker	30000	4	120000
Seller-cashier	25000	2	50000
Forwarding driver	30000	2	60000
Cleaning woman	25000	1	25000
Insurance premiums	–	–	97500
Accounting service	–	–	5000
Total:			427500

Among the requirements for employees, one should mention the mandatory availability of sanitary books and regular medical examinations. In addition, it is forbidden to work with products in the presence of jewelry or other decorations.

Purchase of raw materials

The main raw material for the bakery is flour. For rich products recommended to use only top grade, while for some types of bread the first is allowed. When calculating the consumption of flour, one should proceed from the fact that its mass fraction in finished product is 70%: the other part is accounted for by various additives.

When studying how to open a mini bakery from scratch step by step, you should pay attention to the question of finding suppliers. It is not advisable to work directly with flour mills: firstly, such a small volume of purchases is unlikely to be of interest to a large manufacturer, and secondly, the price of small retail lots may turn out to be unprofitable for an entrepreneur. Therefore, it is better to look for contacts among intermediaries offering flexible terms of cooperation.

A similar strategy seems to be the most effective when buying other ingredients - margarine, salt, sugar, vanillin, vegetable oil, grain additives, confectionery fillers and baking powder. The required volumes of raw materials can be determined after the approval of the assortment and the preparation of technological maps.

Sales organization

Like any other ready-made business, a mini-bakery becomes profitable only if there are constant distribution channels, which is especially true for products with such a short shelf life.

To sell bakery products, you can:

Negotiate cooperation with retail outlets or catering establishments;
Open a network of your own bread stalls;
Organize the sale of products directly at the bakery.

Both the entrepreneur himself and the hired sales manager can engage in product promotion. To do this, you need to negotiate with store owners, provide them with booklets with price lists, call new points with a proposal for cooperation. As for events aimed at popularizing the bakery among retail customers, there are few options here:

It is necessary to regularly distribute flyers to residents of neighboring houses;
It is advisable to periodically arrange tastings in neighboring shopping centers;
You can place several announcements or signs on the streets of the city;
Also, various gift promotions and discounts will not interfere;
Be sure to advertise the bakery's bread van.

Capital investment

How much does it cost to open a mini bakery from scratch? To calculate the amount of the initial investment, it is necessary to take into account all items of expenditure, including the first purchase of raw materials and the payment of rent for the period of repair and installation of equipment:

Financial investments

Name	Amount, rub.
IP registration	800
Getting permissions	5000
Obtaining a declaration of conformity	12000
Premises renovation	200000
bakery equipment	2423050
Rent for the first month	50000
Opening a current account	2000
Marketing expenses	25000
Administrative expenses	10000
Purchase of raw materials for a month	390680
Total:	3118530

Thus, investments in creating your own bakery seem to be quite significant: an entrepreneur who does not have an amount of two or three million rubles is better off exploring others.

It should also be noted that the production of bakery products belongs to the energy-intensive category, especially when using an electric oven. When drawing up a business plan for a mini-bakery with calculations, it is necessary to separately take into account the costs of paying for electricity in order to coordinate them with the landlord and avoid turning the amount of utility bills into an unpleasant surprise.

Daily electricity consumption in the bakery

Type of equipment	power, kWt	Cycle, hour.	Energy consumption, kWh
Rotary oven	39,0	12	468
proofing cabinet	4,5	12	54
Dough mixer two-speed	1,8	4,5	8,1
flour sifter	0,3	1,5	0,45
dough sheeter	0,4	4,5	1,8
Refrigeration equipment	0,8	24	19,2
Lighting	2,0	6	12
Office equipment	1,5	10	15
Total per day:			578,55

According to the average tariffs in force on the territory of the Russian Federation, the monthly cost of paying for electricity will be approximately 78,000 rubles. Based on these data, it is possible to determine current expenses small business:

Operating expenses of the bakery

Business income

Are you wondering if it is profitable to open a mini-bakery? For an approximate assessment of the profitability of the enterprise, it is necessary to calculate the average cost price for the entire product range, take into account the sales structure and take into account the productivity of the line, which in this case is 108 standard bread loaves per hour (about 85 kg of products, or 1000 kg of products per shift).

Production cost

Product	Cost, rub.	price, rub.	Profit, rub.	Share of sales, %
Rye bread	12,6	30	17,4	20
Capital bread	13,5	40	26,5	40
Dietary bread	20,3	70	49,7	2
Sliced loaf	10,3	10	29,7	25
Baguette	12,5	30	17,5	5
Cake	24,2	60	35,8	2
Bulka	14,3	40	25,7	3
Sweet pastries	19,6	50	30,4	3
Volume average:	13,02	38,8	25,78	100

The average markup is 198%. Assuming that the products will be sold without a trace, you can calculate the basic economic indicators and reliably determine whether the mini-bakery business is profitable:

Why write a business plan?

Many novice entrepreneurs make a very common mistake and start a project without a thorough market study, analysis competitive environment, preparation of production and financial plans.

This threatens with serious financial costs and maximizes the risk. If we talk about the business related to the production of bakery products, then for many novice businessmen it may seem simple. The production technology itself, distribution channels are all simple and understandable even for novice entrepreneurs. But do not forget about the weaknesses of the project, about its risks, which can cause serious damage to the business.

With a competent business organization, with a well-developed marketing strategy, you can quickly reach payback and good profit. And the lack of weaknesses, ignoring strong competitors, on the contrary, will lead to losses and business closure.

Project Summary

The section reflects the relevance of the business idea and the feasibility of doing business in this direction.

The aim of the project is to open a confectionery in the city, which has a population of about 300,000 people.

The advantage of this business idea is a very wide target audience, which can be further expanded by offering confectionery products for different groups population.

The main advantages of a mini bakery are:

wide demand for the product;
demand stability;
wide target audience;
high profits in the long term;
opportunity to develop business and offer related services;
business profitability of 20-30%.

Disadvantages:

high competition;
dependence on external factors;
perishable goods.

This type of business is characterized by a wide and stable demand.

Depending on the business format, you can count on a profit of 100-200 thousand rubles per month. But, given the small investment, this article will focus on mini-bakery, where the main focus in the assortment is on baking confectionery.

Regardless of the season, holidays, etc., people consume a large number of goods in this segment, which is an undoubted advantage. But do not forget about the weaknesses of the project.

The short period for the sale of goods necessitates clear sales forecasts, otherwise a large number of products will need to be disposed of. Advertising, creation of a loyalty program, quality service and a wide range of additional services will help mitigate these risks and reach a good stable income.

Market analysis

Despite the great competition in the confectionery market, it should be noted that there is a great demand for this product. Especially demand for services and goods of this segment occurs during the holidays.

It is also necessary to note the lack of seasonality in the bakery business? Among other services and goods, baking and sale of confectionery today is one of the most promising. With proper planning and development of the company, it is possible to reach a profitability of 20-30% in a short time and get a good profit.

Before proceeding with the implementation of the project, it is necessary to determine the format of the business. This directly depends on the size of the city. The format will determine the target audience, the general concept of the store, its stylistic direction and design.

You can implement a business idea in two directions:

independent opening of a bakery;
buying a franchise.

In the first case, you will have to think over the name of the company, promote its services, conquer the market from scratch. In the second case, spending on advertising will be minimal. Since you will work with an already promoted brand, recognizable and loved by customers.

Each of these two options has its pros and cons. So, for example, buying a franchise completely deprives you of freedom. You will have to use the entire assortment, recipe, branded packaging strictly according to the contract.

One of the first steps in studying the competitive environment is to identify the main players in the market. Carefully study their products, distribution channels, pricing policy. This will allow you to form an idea in which direction to move.

Great emphasis must be placed on the correct definition of the target audience, the formation of a pricing policy and the development of marketing activities to increase sales.

To analyze the competitive environment and determine your own strengths and weaknesses, it is advisable to conduct a SWOT analysis and identify the pros and cons of the project, threats and development opportunities.

SWOT analysis

Opportunities:

business development and opening of additional confectioneries;
high profitability;
a possible increase in demand in general;
the possibility of providing additional services.

high competition;
short shelf life of products;
possible problems with suppliers of raw materials.

Strengths:

high qualification of personnel;
wide demand;
lack of seasonality;
availability of services;
quality service;
effective advertising.

Weak sides:

possible miscalculations in relation to demand for products;
lack of experience in this area of business.

Pricing policy development

When determining the pricing of your products, you should rely on the format of the business and the target audience.

Too high a margin on confectionery should not be done because of the huge competition and short shelf life. Only a company that occupies a leading position in the market and offers branded products that are qualitatively different from competitors can afford a high price tag.

Bakery services

The line of business for opening a confectionery bakery can be implemented in several ways:

a small bakery for the production of buns;
mini bakery with a point of sale;
own workshop for the production of confectionery with a small shop and cafe.

Most the best option small business is its own workshop with a direct point of sale.

As an expansion of the range of services and strengthening of competitive advantages, it is possible to implement the service of targeted delivery of products.

The range of products can be very wide:

croissants;
bread with various additives;
pies and buns;
cakes;
dietary bread and crackers;
cream cakes;
cookies, waffles, gingerbread.

organizational plan

In order to properly implement the project and successfully enter the market for the production and sale of confectionery products, the following steps must be completed step by step:

Register a business.
Find a room and sign a lease.
Purchase commercial equipment.
Hire staff.
Develop a marketing strategy and a way to promote services.

Registration and paperwork

To open a bakery, an entrepreneur needs not only to register with the Tax Office and pension fund, but also obtain permits from Rospotrebnadzor and Fire Supervision.

At the very beginning of this stage, there will be a question about the choice of legal form. To implement a mini-bakery, you will have to choose between an individual entrepreneur and an LLC.

It is also necessary to correctly register the codes in the registration documents.

To launch a mini-bakery project, 55.30 "Activity of restaurants and cafes" should be registered as the main code.

It regulates activities related to the production of food products and their sale directly at the place of manufacture. Other codes can also be added, but this one must be specified as a key.

After submitting documents for opening an IP, it is necessary to resolve the issue of taxation. The best solution would be to choose UTII, but it is not available in every region.

In addition to registration documents that allow you to carry out business activities, you will also have to draw up a lot of permits on equipment, premises, work of personnel.

Given the specifics of the business project, you need to be prepared for constant checks by the sanitary services.

So, to open a bakery you need:

Submit documents for registration as an individual entrepreneur.
Select and equip the premises in accordance with the requirements of state inspections, make it safe for employees and visitors.
Obtain permission to open in Pozhnadzor and Rospotrebnadzor.

Also from additional documentation you will need:

Conclusion of the SES on compliance (sanitary and epidemiological expertise);
Book of complaints and suggestions;
Waybills (TORG-12);
Lease agreement.

To work, you will need to purchase a cash register and keep a cash register. It will take you 2 to 3 business days to process your application.

The choice of products for launching a bakery and selling confectionery products should be approached very carefully. From this, in many respects, the success of the business will depend.

If you have chosen a business option with the purchase of a franchise, then a consultant from the franchisor company will help you choose the right premises and arrange it. This is one of the benefits of running a franchise.

If you open a bakery yourself, then when choosing a room, you should consider the following nuances:

patency of the place;
transport accessibility;
rental price;
long-term lease;
the possibility of rental holidays;
Are utility bills included in the rent?
permission to repair and redevelop the premises;
permission to place outdoor advertising.

You should not open a pastry shop near fitness rooms, sports clubs. But the neighborhood with children's entertainment and educational institutions will contribute to a good client flow.

The size of the premises and its style largely depend on the chosen business format. It should not be a basement, water should be brought into the room, a ventilation system should be equipped.

The ideal option is a room with large glass showcases, which will allow you to display demonstration products on display, attracting customers. Also, if you plan, in addition to the direct sale of products, to equip a mini cafe where customers can enjoy fresh pastries with a cup of coffee, you need to rent a room in which you will set 3-4 tables.

In addition to the client room and sales counter, it is necessary to think over the production part. Depending on the chosen business concept, this zone can be open or closed.

The advantage will be the presence of a back entrance, where it will be possible to transport equipment, raw materials, without disturbing customers.

If you decide to implement a business project not only in production, but also in the sale of confectionery at the same time, then the place should be with good traffic. In a big city, consider options near the metro, educational institutions, large shopping centers.

Repair costs vary depending on the chosen style and concept of the project. Minimum - it is necessary to whitewash the walls and ceilings, tile the floor. Be sure to include these costs in the section of the financial plan, calculating the payback of the project.

The purchase of equipment will be the largest expense item. At the same time, the quality of products and the final result directly depend on the quality and manufacturability of the equipment.

To minimize initial costs, you can consider buying used equipment.

Here we present a business plan that aims to produce and sell our own products locally.

This necessitates the purchase of two types of equipment:

For the direct production of confectionery.
For the sale of products.

The production type of equipment includes:

bake;
mixer;
closet;
hearth leaf;
table for cutting dough;
baking trolley;
flour sifter.

The average check for the purchase of this list of equipment is about 1 million rubles.

To sell products, you will need:

refrigerators compartment;
thermal showcase;
cash register;
safe or cash box;
seller's table;
racks for product storage.

If the business format provides for a mini cafe on site, then it is necessary to purchase furniture for visitors:

tables (3 pieces);
sofa (2 pieces);
air conditioning;
chairs (10 pieces;
mirror;
hanger.

Issues related to the purchase of raw materials play an important role in the implementation of this project. Pay great attention to the quality of raw materials, the reliability of suppliers, the price and delivery time of products.

You can search for partners via the Internet. This is a long and painstaking job. You should not immediately order all the goods from one supplier. In the first months, it will be advisable to work with 3-5 suppliers at once. Although this approach will require additional time and effort, it will allow you to determine the best supplier with whom you can subsequently conclude a contract and ask for an additional discount.

It is necessary to conclude a verbal agreement on deliveries with suppliers at the planning stage, so that there are no time delays later.

Do not forget that in addition to the supply of basic products, you need to take care of the purchase of packaging products.

The profit and success of promoting services on the market largely depend on the right staff. Depending on the scale of the business, you may need a different composition and number of employees.

The staff must include:

confectioner;
baker (2 people per shift)
technologist;
seller (2 people);
director (accountant);
sales manager;
cleaning woman.

To minimize costs under the “Salary” expense item, you can attract an accountant from a third-party organization, paying for piece work when submitting reports to the tax service.

It is advisable to make the work schedule of the bakery around the clock, taking into account the specifics of the business. To do this, you need to hire sellers and bakers in double quantity. Be very careful with the selection of sellers.

In addition to communication skills and a pleasant appearance, they must be well versed in the psychology of the buyer, be able to offer goods.

Video. Business idea for opening a bakery

In accordance with the business format and target audience, it is necessary to develop competitive advantages and a marketing strategy for the bakery.

In order to compare favorably with competitors, it is necessary to think over your own corporate identity, focus on packaging, service. You can come up with creative services that will be provided only in your mini-bakery (named congratulations on a cake or pastries, home delivery of products, baked goods to order, etc.)

Promotion of services and goods

The main channels for product promotion will be direct sales and outdoor advertising.

For active promotion of products, it is necessary to think over a loyalty program, all kinds of promotions, discount savings cards for regular customers. This will increase sales and create a base of regular customers.

Pay attention to outdoor advertising. This is due to the fact that people very often buy confectionery on impulse. A colorful sign, a bright original exterior, outdoor advertising and a pointer will help increase sales.

A few weeks before the opening of the bakery and the launch of production, you can organize a large-scale advertising campaign, and make the opening day a holiday. To loudly announce your entry into the market, decorate the store with balloons, arrange contests, promotional sales.

"Word of mouth" will work only 6-8 months after the launch of the project, but for this you need to take care of the company's reputation, your own corporate identity.

An excellent marketing ploy would be the creation of your own corporate identity, the development of gift packaging. Given the fierce competition in this segment, this will allow you to stand out from other pastry shops. In addition, current trends require a creative approach to the design of not only the products themselves, but also their packaging.

Don't forget that for this "trick" to work for you, you must pay great attention to the reputation of the company. The reputation of the company consists of high-quality personnel, a wide range of services, prompt service, and an optimal ratio of price and quality.

As mentioned above, for a franchise business, the advertising budget can be minimal.

Financial plan

Depending on the business format, from 50 to 100 kg of products can be sold daily. It is difficult to talk about the exact amount of daily revenue, as much depends on the product range.

The average check of one client will be 100 rubles.

Initial:

repair - 100 thousand rubles;
purchase of commercial equipment - 900 thousand rubles;
business registration - 3 thousand;
advertising for the opening - 10 thousand;
purchase of goods - 50 thousand

TOTAL: 1063 thousand rubles

Permanent:

staff salary - 70 thousand;
rent of premises - 20 thousand;
utilities - 15 thousand;
purchase of goods - 60 thousand;
additional expenses - 30 thousand.

TOTAL: 195 thousand rubles

The average payback period, with a properly developed plan and its strict adherence, is 4-5 months.

The main advantage will be the direct sale of their own products. In addition, you can develop your business by establishing partnerships, entering into an agreement for wholesale deliveries to supermarkets, confectionery cities, etc.

Video. Features of bread production

Conclusion

As you can see, the process of implementing a business idea for opening a pastry bakery is quite simple.

The main thing is to clearly follow the developed plan and take into account all weak sides project.

In order to minimize risks at the first stage of project launch, follow these simple tips:

think over the assortment and highlight branded positions;
start with baking 8-10 positions;
focus on the target audience;
do not start production with large batches.

Video. Opening your own bakery

Every day, mini-bakeries are becoming more and more popular, as the consumption of bakery products is relevant among all segments of the population. Many people dream of opening their own establishment, but it is important to understand that it is not enough just to find a place and purchase equipment. It is important to develop a competent business plan for a mini-bakery that will help you make a profit and not fail in this endeavor. Having prepared all the calculations correctly, the owners of the bakery will be able not only to replenish all their financial costs in the shortest possible time, but also to regularly increase their own profits.

Bakery products are one of the most popular goods that are in high demand every day. This applies to both ordinary bread and a large number other products, be it pies or bagels. This is especially true of our country, where bread has long occupied special place on the table, and this peculiar tradition has been preserved to this day. That is why there is no doubt that the bakery will be profitable with proper planning. However, the money will not flow into the hands immediately after opening. It is necessary to perform a number of important preliminary actions that will help you to occupy your niche and not lose money. First of all, you need to determine which stages should be included in manufacturing process. There are several options:

An enterprise operating from beginning to end, or, in other words, making a full cycle. This means that in production all products will be created from scratch to full readiness, including the creation of the test itself. This option is suitable for people with a large budget, since at the initial stage serious investments will be required. But the income will be higher in the future.
Creation of products from semi-finished products. Such an enterprise buys ready-made dough, and makes products from it. This saves time and saves money, but the income will be correspondingly lower.
There is also the opportunity to open your own mini-bakery using a popular way today - a franchise. By purchasing a franchise, you get a production technology that has already passed all the necessary checks and is fully certified. At the same time, even if the volume of production is the same as in the first option, the level of income will be lower.

For a detailed analysis, you should choose the first option, since it is not only more profitable, but also most fully describes the creation of a business plan. It is important to understand that private bakeries are much more influential in modern market than you might think. Suffice it to mention the fact that they account for 21% of the total production of bakery products, which is ahead of, for example, bakeries in supermarkets (13%) and second only to large factories (61%).

What competitors can you face

If we talk in more detail about total volumes market and percentage, then you can distinguish two main competitors of your mini-bakery:

First of all, these are large bakeries that produce bakery products on an industrial scale. Of course, the main market share belongs to them, since their main advantage is mass character. Not all products of such factories can boast of high quality, but often this is not required, since most people purchase the necessary products in stores on the appropriate shelves where these products are located.
Bakeries in supermarkets. Today, more and more large stores are equipping their own bakery, having appreciated all the advantages of such a solution. However, these bakeries have a minus - the inability to provide large volumes. Yes, the overall market share is quite large, but individually they will not be able to boast of some kind of high performance. In addition, these products are often purchased spontaneously, when a market visitor simply walks past the counter.

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The advantage of competitors is a quick response to any changes occurring in the market, as well as the ability to diversify the assortment and increase volumes at any time. For the most part, they use high-quality raw materials, that is, their products will appeal to customers, but this is not always the case.

There is also a drawback that you can play on: both large factories and bakeries in supermarkets use various additives to create bakery products. Additives make the appearance of products more attractive, but because of them, costs increase, and hence the price of the final product. Stores that buy products from outside will definitely pay attention to this fact and, perhaps, will make a choice in favor of your mini-bakery. To increase the chances of such an outcome, you should pay attention to several important competitive advantages:

Products must always be fresh. This is an axiom, without which not a single mini-bakery can live, no matter how diverse the assortment it has.
The quality of the products themselves must be high level.
The price of your bakery products should be acceptable. You don’t need to set the price too low, as you may not get any profit, but you shouldn’t raise the price either.

As soon as the main buyers who regularly make purchases and are satisfied with the goods are found, you can think about opening your own shop, where everyone can buy a bakery product directly from the oven. The shop will serve as a great source of additional income and make your products more popular.

Conducting a SWOT analysis

Creating a business plan when opening a mini-bakery is necessary, as it is important to take into account and analyze all existing factors. There are quite a lot of factors, but for convenience they can be divided into two main categories: external factors that do not depend on the entrepreneur, and internal ones that can be worked with. External factors include:

Availability of free access to all necessary resources.
The activity of competitors, which may be low, which will allow you to confidently occupy a niche.
Introduction of new technologies into the production process.
Variety of assortment - is it possible to expand production.
The level of income of citizens, their ability to buy the necessary products without regard to their own wallet.
Consumer preferences.
The threat of a sudden increase in competition.
The emergence of new requirements for products that must be observed.

If we talk about internal factors that an entrepreneur can and should influence, then these are:

Competent selection of personnel. The creation of bakery products in your mini-bakery should be done by highly qualified people.
All created products must be of high quality, which will appeal to the consumer.
Advertising as an integral engine of progress.
Ensuring production with the necessary equipment and complete debugging of the entire process.
Product suppliers must be carefully selected.
It is important to regularly analyze consumer preferences in order to respond quickly to any possible changes.

By paying attention to all these factors, you can seriously increase your own chances of success and guarantee a comfortable existence for your mini-bakery. in addition, it is important to pay attention to the following issues, which also play an important role in achieving success:

Do not thoughtlessly increase the range in pursuit of competitors. The increase should be thoughtful, after the analysis. Assessing consumer preferences will help determine which products are used in great demand and in which direction to move.
Own production technology can be an important advantage. Original products, unique recipes and products that cannot be found anywhere else will attract a large number of potential buyers. It is only important not to overdo it when a new product, instead of interest, will cause rejection.
Development of own business. When a mini-bakery becomes self-sufficient and successful, it is important to move on. This can be a dealer network of several bakeries, your own store, or a partnership with some other store if there are no funds for your own yet.
A competent entrepreneur will prepare the ground before opening a mini-bakery. For example, it will provide itself with individual orders in advance.

If you think that starting your own mini-bakery business is too difficult, you are wrong. It is only important to approach the matter as responsibly and carefully as possible, and positive result won't keep you waiting long.

Read also: Taxi business plan with calculations 2019

Opening a mini-bakery: a turn-based strategy

The desire to open your own bakery often coexists with the fear that nothing will work out. We are ready to show you the main plan of action that should be followed in the initial stages. By acting according to the plan, you will be able to avoid serious mistakes and prepare a competent business plan, which in the future will serve you well more than once. So, starting your own business involves the following steps:

Conducting a full-fledged marketing research of the entire bakery market to determine the main preferences of consumers.
Search for a source of funding, due to which the project will start.
Search for a room in which your mini-bakery will be located.
Elaboration of preliminary channels through which pre-marketing of products will be carried out in the future.
Registration of own entrepreneurial activity.
Conclusion of a lease agreement with the owner of the premises. Not every novice businessman can afford to buy the necessary space, so renting will be the best option.
The selected premises must comply with existing standards, which implies repair work.
Purchase of all necessary equipment for work.
Recruitment.
Elaboration of recipes according to which bread and bakery products will be created.

After all these points are completed, you can start your own business and run an enterprise. We will go over the main points of the plan in more detail so that you do not experience unnecessary difficulties.

Selection of premises for a mini-bakery

If we are talking about a full-cycle enterprise, then it needs a spacious room, the area of which will be more than one hundred square meters. The rent of such premises will be about 60 thousand rubles per month. The price is quite high, but it has a rational explanation - the premises are in good condition, and ready to go. In the place where your bakery will soon be located, all the necessary conditions are created for this, equipment is purchased and a thorough check is carried out for compliance with the requirements of the sanitary and epidemiological service, as well as fire safety.

The room must be equipped with both cold and hot water supply, sewerage and a high-quality ventilation system. Due to the large area, it can be divided into several zones, including a workshop where production will be directly carried out, a warehouse, a staff room, a bathroom and various utility rooms.

When choosing a room, pay attention to a few rules:

The ventilation system must be in working order.
For a mini-bakery, you can not choose a basement.
Warehouse and toilet are indispensable elements.
In the course of repair work, it is necessary to whitewash the ceilings and cover the walls with tiles. The use of toxic paints is strictly prohibited.

Selection of equipment for the production of bread

The business plan for a mini-bakery clearly indicates what kind of equipment will be needed to ensure the production of 50 kilograms of finished products per hour. The price of the kit varies around 350 thousand rubles. This includes:

Bake.
Rack cabinet.
Flour sifter.
Apparatus for kneading dough.
Ventilation umbrella.
Washing bathtub with one section.
Wall and pastry tables.
Scales.
Rack, trolleys, hearth sheets and bread forms.

The plan can also be more detailed, indicating the models of the necessary equipment and their cost. In total, this equipment will occupy an area of about 30 square meters and will allow baking products from yeast dough, wheat and rye-wheat bread. Also, using this technique, you can prepare raw materials, including sifting flour, kneading dough and much more.

Hiring

There is no difficulty here, it is only important to determine exactly how many people you need. The business plan for a mini-bakery involves the selection of a technologist, five bakers, two drivers, one handyman, two sales representatives and a cleaner. Also, do not forget about the accountant, who can work part-time. The total salary fund in this case will be 135 thousand per month.

Selection of a taxation system

An individual entrepreneur who has registered his enterprise with the local tax office should choose a simplified taxation system, since this option is the most profitable. 15% of the total income as tax is not that much.

* Calculations use average data for Russia

1. PROJECT SUMMARY

The goal of the project is to create a bakery in Rostov-on-Don. The bakery is focused on the production of bakery products in small batches. The price segment is premium. The assortment is based on handmade products, mostly non-traditional: with the addition of vegetables, whole grains, and so on.

Sales are carried out through our own trading floor at the bakery, as well as through restaurants in the city of the corresponding price segment.

The competitiveness of the project is based on the originality of recipes and finished products, as well as the low level of competition in this segment. Despite the difficult economic situation in the country and the decline in the solvency of the population, the premium segment is traditionally the most resistant to negative market influences.

The invested funds are used to purchase fixed assets (equipment for a bakery, commercial equipment), to organize a launch advertising campaign, as well as to form a working capital fund, which covers the losses of the enterprise until it reaches payback.

The main performance indicators of the project are given in Table. one.

Table 1. Key Performance Indicators

2. COMPANY AND INDUSTRY DESCRIPTION

According to experts, Russian market bakery products is developing at a faster pace and has significant potential for growth and development in the near future, while the markets of Western countries are in a state of stagnation.

The main global trends include the following. In the coming years, an increase in demand and supply for bakery products is expected in selected countries South Africa. Also, active growth in supply is expected in a number of countries such as China, Vietnam and Turkey, while demand in these countries is at a fairly low level. Distinctive feature demand in these countries is a shift in focus from the consumption of bulk products to products in convenient packaging. In developed countries, there is a weak market growth or its stagnation - for example, in the UK, Germany, New Zealand and others.

The demand for handicrafts is growing. This trend today is largely characteristic of the Russian market. It provokes the opening of a large number of so-called "bread boutiques" - authentic bakeries of the "luxury" and "premium" segments.

Characteristic for the European market has recently become "healthy products" "without additives and preservatives", hypoallergenic, whole grains and others. Separately, one can note such a popular positioning as "eco-friendly packaging", which does not directly relate to the properties of the product itself, but also belongs to the environmental class. Taste preferences characteristic of Europe are: natural taste, natural taste using olive oil, garlic taste; sunflower seeds, cheese, rosemary are often used.

The decline in demand for traditional bakery products in Europe was partly due to the growing popularity of the snack format, i.e. products in convenient portion packs. These include, for example, instant cereals, breakfast biscuits, cereal bars and other products. Bakery manufacturers, in order to increase their competitiveness, are starting to produce ready-made toast and crackers as the most suitable products for breakfast.

Ready-made ideas for your business

The high demand for dietary products in Europe is also caused by the fact that the inhabitants of some countries are overweight, as a result of which they adhere to various diets, most of which require the absence of flour products in the diet. Analysts refer to such countries as Great Britain, Ireland and Poland. According to analyst surveys, 65% of Britons believe that protein helps to feel full more long time; 54% believe that high protein content in foods contributes to weight control; 44% buy products with a high protein content as healthier.

An interesting feature of the European market is that sweet bread is considered a much healthier alternative to such treats as cakes, sweets, ice cream and so on. This feature allows bakery manufacturers to create new types, such as brioche or fruit bread, products containing berries, chocolate slices and others. At the same time, to enhance the marketing effect, a variety of cereals, sunflower seeds, pumpkins, flax, oatmeal are used in the manufacture.

The opposite of fruit bread can be considered bakery products with the addition of vegetables - peas, carrots, sweet peppers, tomatoes. Such products are also considered healthy, and the packaging indicates that they are fortified with minerals, vitamins, dietary fiber, have a low glycemic index, and so on.

In Russia, bread has historically been one of the main products in the diet of the population, which is treated with special trepidation; it also belongs to the category of essential products. Despite a slight decrease in consumption growth rates, the bakery market continues to grow.

For the most part, the Russian market follows the main trends of the markets of developed countries, but with less intensity. Handmade bread, elite bakeries and unusual tastes are becoming more and more popular, but traditional types of bakery products remain the undisputed market leaders (90% of the total market volume). The reasons for this are: the lack of global marketing campaigns of manufacturers (and the lack of mass production of non-standard products) and the high cost of non-traditional products with declining purchasing power of the population. In 2015, the production of traditional varieties increased by 1.3%, while the production of non-traditional varieties increased by 7%.

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According to a study by Mintel analysts, most of the new products launched in Russia in 2014-2015 are positioned as GMO-free products that support heart function and normalize digestion. The leader of taste preferences is the natural taste without flavors; products with raisins, flax seeds, sunflower seeds, sesame seeds, and garlic are also popular.

The growing interest in Russia in a healthy lifestyle, which came from Europe, is today one of the main correctors of the industry's growth. On the one hand, it leads to a restriction of the consumption of traditional bakery products, on the other hand, it stimulates the development of the industry in the direction of developing new directions and creating new products.

Over the past decade, the volume of production of bakery products in the country has decreased from 8 million tons per year to 6.6 million tons. Unlike most food products, demand for the industry's products grows during periods of crisis. This is due to the fact that bread is a hearty, high-calorie product at a low cost. For example, during the 2008 crisis, the demand for bakery products increased significantly, and after the stabilization of the economic situation, it decreased.

Figure 1. Supply of traditional types of bread per capita, kg per person per year

The accession of the Crimea served as a certain driver of the growth of the industry. In this region, the production of bakery products is 50 thousand units per year. In recent years, the consumption of bread in the Northwestern Federal District has significantly decreased, which is probably due to the high cost of production due to the remoteness from grain-producing regions.

According to RBC research, in Russia, especially in the metropolitan regions, products from small bakeries that make so-called handmade bread are gaining popularity. Demand is growing not only at the expense of individuals, but also at the expense of restaurants who want to have high-quality bakery products in their assortment.

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In addition to small bakeries, which can be classified as small or micro businesses, large retailers such as Auchan, Okay, Perekrestok and others have their own bakeries that produce non-traditional products. At the same time, small industries strive to improve quality, to use original recipes.

According to market participants, the daily revenue of a small outlet selling handmade bakery products can reach 50-60 thousand rubles on weekdays and 140-150 thousand rubles on weekends with a margin of 75%.

Using the example of a number of “handmade” bakeries that opened in the capital regions in 2014-2016, we can talk about the following indicators. The volume of investment costs is 7-9 million rubles. Operating expenses - 3.5-3.7 million rubles, the bulk of which is rent. The rest is utility bills, payroll, raw materials, packaging and logistics. The revenue in this case is 3.8-4.0 million rubles. Thus, profit (before tax) is 100 thousand rubles per month under the worst scenario, 500 thousand rubles under the best scenario.

A big problem for bakeries of the high price segment today is the quality of raw materials, primarily flour. The capital's bakeries buy flour in fairly remote regions - for example, in Perm, Orenburg, but the quality stability varies from batch to batch.

According to market participants, the most effective business model for a small bakery is a combination of wholesale and retail distribution channels. Creating your own retail network, of course, requires considerable costs, but significantly increases profitability. In some cases, we can talk about a two-fold increase in it.

One of the main problems for small bakeries can be a small range of products on offer. Given this factor, bakeries cannot always meet the demand for non-traditional products, which, in fact, are quite diverse.

Summing up, we can say that the bakery market in Russia has growth prospects. If the economic situation stabilizes, the demand for traditional products may fall, while the demand for non-standard products may increase. This will affect, first of all, the increase in the volume of the market in terms of money.

Thus, taking into account all the market trends, the project seems to be highly promising. In order to implement it, a new business entity is being created. At the time of writing the business plan, the enterprise has no history and no financial results.

The location of the bakery is Rostov-on-Don, the administrative center of the Southern Federal District and the Rostov Region, the largest economic, industrial, cultural center of the South of Russia, an important transport hub. The population of the city is 1.1 million people, the population of the Rostov agglomeration is 2.16 million people.

The bakery is organized in a rented premises in the city center, in close proximity to the intersection of the main transport routes, which makes it accessible to residents of various parts of the city. The bakery has its own sales area. However, the main volume of sales falls on the sale of products to premium segment restaurants.

3. DESCRIPTION OF GOODS AND SERVICES

The bakery produces molded and hearth bakery products, mostly of non-traditional type; some of them are positioned in the segment of products for healthy eating. Wheat and rye-wheat, as well as yeast products are produced. All products are made exclusively from natural ingredients, without GMOs, as well as without additives, dyes, flavors and other additives.

The production uses ingredients from local producers - farms in the Rostov region, purchased directly. The production includes a full technological cycle, from sifting and loosening flour, kneading dough, to baking in an Italian-made oven, which ensures high quality of finished products by blowing hot air on a rotating cart.

The recipe of all products is completely original, developed by the initiator of the project, who has a culinary education and many years of experience in the field of public catering.

The range of the bakery includes more than 60 items, which can be grouped into several main categories. Since the main distribution channel is wholesale deliveries to restaurants, the wholesale price is given in the calculations; the income and expenses of the retail point of sale are determined by the average bill.

Table 2. Bakery assortment

	Name	Description
	Hearth bread in assortment (wheat, rye-wheat)	High quality traditional hearth bread in assortment, weight 600 g
	Ciabatta with Sun Dried Tomatoes	Italian wheat bread with olive oil and sun-dried tomatoes, weight 350 g
		Bread made from whole wheat flour with particles up to 1.5 mm, which allows you to save a maximum of taste and vitamins, weight 500 g
	French baguette	A classic baguette with a crispy crust and soft inside. Weight - 250 g
		Wheat bread with the addition of sunflower seeds, flax, sesame seeds in assortment, weight 600 g
	Croissant in assortment	Classic French croissant in the shape of a crescent, made of puff pastry and high-fat butter with fillings of various jams, assorted, weight 70 g

Table 3. Production costs and selling price

PRODUCT / SERVICE	COSTS PER UNIT, rub.	TRADING MARGIN, %	UNIT COST, rub.
Hearth bread in assortment
Ciabatta with Sun Dried Tomatoes
Whole grain bread in assortment
French baguette
Hearth bread with seed additives in assortment
Croissant in assortment
Average retail check

For retail customers, products are packaged in branded paper bags with the bakery logo and contact information. Delivery to wholesale customers is carried out on the personal car of the project initiator.

4. SALES AND MARKETING

The product range of the project is given in Sec. 3. Price segment - premium. The target audience is men and women with a high level of income (from 60,000 rubles per month), aged 30-50, mostly married, with children.

Products are sold both wholesale and retail. Retail sales are carried out through their own point of sale - a trading floor at the bakery; the project also cooperates with an online food delivery service. In general, retail sales account for up to 25% of the total volume, of which 15% is own retail, 10% is delivery service. Wholesale imply the sale of products to restaurants of a high price segment. The retail margin is much higher than the wholesale margin, which in monetary terms offsets the difference in sales volumes in physical terms.

Promotion is carried out both with the help of online tools and with the help of traditional offline advertising. Advertising articles are published in the most popular glossy magazines dedicated to leisure and style. The articles highlight the production process, positioned as "handmade", publish photos of production, talk about the beneficial properties of "handmade bread".

The website, as well as advertising pages on social networks (fb.com) and services (Instagram) are used as online tools. Bakery news is published, interesting cooking recipes, competitions and raffles are held. Photos of the production process, finished products, photos of visitors are published on Instagram. There are also photo contests from customers of the bakery under the slogan "Bread on the family table".

An important promotion channel is also the online delivery service, which is actively engaged in advertising its services using banners (billboards), video advertising and Internet tools.

Key success factors for the project include:

Original recipes of the entire range

High product quality due to High Quality all components: recipes, ingredients, equipment, personnel work

Quality stability

Convenient bakery location for retail customers

Demand for bakery products does not have a pronounced seasonality, but may have local fluctuations - depending on weather conditions, public holidays and so on. A slight decrease in the consumption of bakery products is observed in the warm season, and a significant increase in demand - during the New Year holidays.

The study of the competitive environment showed that the level of competition in the city in this price segment is low. Of the enterprises that can be considered as direct competitors, today there are four cafe-bakeries on the market with small production volumes, selling products only through their own retail. In addition, there are two larger bakeries that have a similar positioning to the project; one of them has its own retail network, the second sells products both wholesale and retail, that is, it has a business model similar to the project. The price level of all competitors is comparable. At the same time, mini-bakeries are focused on one specific area of the city in which they are located. The range of large bakeries is based on more traditional products. Thus, the project is in favorable competitive conditions.

Table 4. Planned sales volumes, units/month

PRODUCT / SERVICE	AVERAGE PLANNED SALES VOLUME, units/month	PRICE PER UNIT, rub.	REVENUE, rub.	VARIABLE COSTS, rub.
Hearth bread in assortment
Ciabatta with Sun Dried Tomatoes
Whole grain bread in assortment
French baguette
Hearth bread with seed additives in assortment
Croissant in assortment
Average retail check
		Total:	3 083 150

5. PRODUCTION PLAN

The bakery is located in a rented building in a shopping center in the central part of the city. total area premises - 75 m 2, of which 54 m 2 is allocated directly for production, the rest is a trading floor and auxiliary premises. The room has all connected communications, meets all the requirements of sanitary standards.

Hardware is purchased from a federal supplier providing solutions for food production"Full construction". Thus, delivery, installation and commissioning of equipment is carried out by its supplier; the supplier also conducts staff training. The duration of the process - from the order and payment to the finished line - 4 weeks.

The set of equipment provides the following processes:

Sifting, loosening flour

Dough kneading

Dividing and shaping dough pieces by machine

Final proofing of dough pieces in a proofer

Baking in a production rotary oven

The equipment supplier also provides services for the development of engineering communications and design of the premises. Finishing work is carried out by a construction team from Rostov-on-Don in accordance with the provided project. Commercial equipment is purchased from a regional supplier.

Ingredients for the project products are purchased only from regional producers - farms. All purchased products undergo strict incoming quality control, since the quality of the finished product depends on its properties, which is one of the main factors of the project's competitiveness.

Delivery of products to restaurants is carried out by the initiator of the project, on his own car. Collection and delivery of products to customers of the delivery service is carried out by the service on your own. Retail customers purchase products on the trading floor at the bakery.

6. ORGANIZATIONAL PLAN

The entire process of project implementation can be divided into three main stages: preparatory stage, growth stage and maturity stage. The exit stage at the stage of writing a business plan is not considered. The decision to exit the market is made by the project initiator based on a detailed analysis of the economic situation, the competitive environment, the financial results of the project and other factors.

The preparatory phase lasts 4 weeks. During this time, delivery, installation and commissioning of equipment is carried out. In parallel, a launch advertising campaign is being carried out, as well as staff recruitment.

The maturity stage implies the active development of the project, the formation of a pool of regular customers, up to reaching the planned sales volumes. After that, the stage of maturity begins, work within the planned financial indicators.

IP was chosen as the organizational and legal form of the project. For the project, a mixed form of taxation can be applied - for wholesale trade USN, for retail trade through its own outlet - UTII. However, in order to simplify reporting, a single form of taxation has been adopted - the simplified tax system with the object of taxation "income minus expenses" (rate 15%). You can read more about the choice of legal form and taxation of bakeries

All management and administrative functions are performed by the project initiator. He has all the necessary skills in the field of entrepreneurship, as well as culinary education and many years of experience in this field. The organizational and legal form is simple - all employees are directly subordinate to the project initiator. The functions of the deputy head are performed by the administrator, who controls the work of the trading floor, and also takes orders from wholesale customers.

The production schedule is a five-day working week, from 09.00 to 18.00. The trading floor is open daily from 10.00 to 21.00.

Production workers – bakers and auxiliary workers – are subject to particularly stringent selection requirements. At least five years of experience in the bakery industry is required, as well as compliance with the requirements for personal characteristics: responsibility, desire to learn.

Table 5. Staffing and payroll

	Position	Salary, rub.	Quantity, pers.	FOT, rub.
Administrative
	Accountant
	Administrator
Industrial

	Production worker
Trade
	Sales floor seller


	Total:			$196,000.00
	Social Security contributions:			RUB 58,800.00
	Total with deductions:			$254,800.00

7. FINANCIAL PLAN

The financial plan of the project is drawn up for a five-year period and takes into account all the income and expenses of the project. Revenue refers to revenue from operating activities. Income from investment activities, as well as from the sale of fixed assets are not provided for by the financial plan. Revenue from the first year of project implementation – 29.0 million rubles; net profit after taxes - 11.4 million rubles. Revenue of the second year and subsequent years - 36.7 million rubles per year, net profit - 15.6 million rubles.

Investment costs - 4.6 million rubles. The main cost items are the acquisition of fixed assets, finishing work, as well as the formation of a working capital fund, which covers the losses of the project until it reaches payback. Own funds of the project initiator - 2.5 million rubles. The lack of funds is planned to be covered by attracting a bank loan for a period of 36 months at 18% per annum. The loan is repaid monthly in annuity payments, credit holidays- three months.

Table 6. Investment costs

	NAME	AMOUNT, rub.
The property
	Design and design of the premises
	Finishing work
Equipment
	Bakery equipment
	Trade software
Intangible assets
	Website development

working capital
	working capital
	Total:	4 555 604 ₽

	Own funds:	RUB 2,500,000.00
	Required borrowings:	2 055 604 ₽

	Bid:

	Term, months:

Variable (manufacturing) costs include the cost of acquiring raw materials and their delivery, electricity and water used in the production process, as well as the purchase of packaging for retail sales(Table 7).

Table 7. Variable costs

PRODUCT / SERVICE	COSTS PER UNIT, rub.	TRADING MARGIN, %	UNIT COST, rub.
Hearth bread in assortment
Ciabatta with Sun Dried Tomatoes
Whole grain bread in assortment
French baguette
Hearth bread with seed additives in assortment
Croissant in assortment
Average retail check
		Total:

Fixed costs include rent, utilities, advertising and a range of other costs, including depreciation. The amount of depreciation deductions is determined by the straight-line method, based on the term beneficial use fixed assets and intangible assets in five years (Table 8).

Table 8. Fixed costs

A detailed financial plan is given in App. one.

8. PERFORMANCE EVALUATION

Evaluation of the effectiveness and investment attractiveness of the project is carried out on the basis of a detailed analysis of the financial plan, as well as simple and integral performance indicators (Table 1). The discounting method is used to account for the change in the value of money over time. cash flows. The discount rate is taken at the level of the risk-free rate - the yield of long-term government bonds is 10%.

Simple (PP) and discounted (DPP) payback period is 7 months. Net present value (NPV) - 5.4 million rubles. Internal rate of return (IRR) - 19%. Profitability index (PI) - 1.19. All these indicators indicate the effectiveness of the project and its fairly high investment attractiveness.

9. WARRANTIES AND RISKS

To assess all risks associated with the implementation of the project, all internal and external factors are evaluated. Internal risk factors include everything that can negatively affect product quality: recipe, equipment operation, personnel work, ingredients. Constant monitoring of these factors by the project initiator allows minimizing risks.

External factors include, first of all, the actions of competitors - both existing and potential new players. The price struggle is unusual for this price segment, therefore, presumably, the struggle will take place in the area of improving the assortment, offering new products, as well as improving the quality of service. This scenario does not pose a threat to the project, as the project proponent has the necessary skills to continuously improve the product range. The level of service for retail customers is at a very high level. In addition, at the growth stage, an active formation of a pool of regular customers is envisaged.

10. APPS

APPENDIX 1

Financial plan

Denis Miroshnichenko
(c) - portal of business plans and guides for starting a small business

Get up-to-date calculations for a business plan

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Business plan for a bakery. Product specifics

Characteristics

Product line

Manufacturers

Competition

Types of mini bakeries

Location

Equipment

Documentation

Staff

Marketing

Approximate costing

How much does the equipment cost and how to choose it - analytics from the company "Khleb Oborudovanie"

Business features

According to the method of organizing production, they distinguish:

The company can operate as:

Advantages and disadvantages of business

Range

Registration of a bakery

What documents are needed to open a mini-bakery:

What documents are needed for a mini-bakery according to the requirements of the State Fire Supervision Service:

Production room

The State Supervision Authority imposes additional requirements on the premises:

Mini bakery equipment

Equipping a mini-bakery with a capacity of 1000 kg per day

Staff

Staffing of the bakery

Purchase of raw materials

Sales organization

To sell bakery products, you can:

Capital investment

Financial investments

Daily electricity consumption in the bakery

Operating expenses of the bakery

Business income

Production cost

Why write a business plan?

Project Summary

Market analysis

SWOT analysis

Pricing policy development

Bakery services

organizational plan

Registration and paperwork

Video. Business idea for opening a bakery

Promotion of services and goods

Financial plan

Video. Features of bread production

Conclusion

Video. Opening your own bakery

What competitors can you face

Conducting a SWOT analysis

Opening a mini-bakery: a turn-based strategy

Selection of premises for a mini-bakery

Selection of equipment for the production of bread

Hiring

Selection of a taxation system

1. PROJECT SUMMARY

2. COMPANY AND INDUSTRY DESCRIPTION

3. DESCRIPTION OF GOODS AND SERVICES

4. SALES AND MARKETING

5. PRODUCTION PLAN

6. ORGANIZATIONAL PLAN

7. FINANCIAL PLAN

8. PERFORMANCE EVALUATION

9. WARRANTIES AND RISKS

10. APPS

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