People will always eat. Therefore, some businessmen consider running their own business exclusively in the field of Catering. Fast food outlets are growing like an avalanche. There are two options for development in this direction: buying a ready-made franchise or implementing your own concept.

The second option is preferable. The "raw" business model will require a lot of effort from the entrepreneur, but it also has advantages. For example, there is no need to pay a lump-sum fee and royalties. A good idea for your own business is to open a mini-bakery.

Is it profitable to run a bakery?

Yes, it's profitable. This business is distinguished by profitability at the level of 50-60% and constant demand. Bonus - mobility. The owner of the enterprise can change the range of products and adapt to demand. This will allow you to quickly meet the needs of customers without incurring additional costs. With a decrease in public interest in baguettes or exotic types of bread, it is necessary to refocus on the manufacture of confectionery and puffs.

The diagram is based on information from Rosstat. At the same time, industry experts predict an increase in the share of bakeries in supermarkets and small private enterprises to 20 and 16%, respectively. Another trend is also noticeable. The population of Russia is increasingly interested in "European" bakery products: ciabatta and baguettes.

Stages of opening a mini-bakery

Starting a business goes through several stages. This applies to entrepreneurs developing their own model. When buying a franchise, most of the organizational tasks are shifted to the shoulders of the partner. A dilemma arises: on someone else's project or still "untwist" your own? It's better to go the second way. Before launching his own model, a businessman must draw up a clear step-by-step plan. It must be strictly followed. It looks like this:

• Business registration.
• Room selection.
• Purchase of equipment.
• Personnel search.
• Purchase of raw materials.
• Establishment of distribution channels.

Business registration

There are many ways to run your own business. For start-up entrepreneurs who do not operate with large capitals, two are suitable:

• limited liability company;
• individual entrepreneurship.

Each type has its own advantages and disadvantages. Weigh the pros and cons beforehand. This approach will help to avoid a lot of mistakes and problems in the future.

Entity

This form of doing business is especially suited to those who work in partnership with other citizens. Future preferences are distributed depending on the share of participation of each founder in authorized capital companies. Registering an LLC is more difficult. To register with the tax authority, you must provide:

1. Charter.
2. Establishment agreement (if the company has 2 or more founders).
3. Minutes of the founders' meeting.
4. Application for state registration.

It is necessary to additionally open a current account and form an authorized capital. Registration authorities also require documentation to be submitted to the legal address of the company, such as a letter of guarantee from the owner of the premises. The state duty for opening an LLC is 4 thousand rubles. On average, the registration time (taking into account the collection and preparation of documentation) takes 1 month.

IP

Everything is easier here. A businessman needs to fill out an appropriate application in the form P21001, pay a state duty (800 rubles) and provide a copy of his passport. After obtaining a certificate of registration, the next step in the plan is to choose a taxation system. For individual entrepreneurs, a simplified system is perfect. There are two options:

• 6% of income.
• 15% of the difference between income and expenses.

The first type is easier to calculate, but in the case of large monthly costs, the second is also applicable.

Important: the difference between sole proprietorship and LLC lies in the form of liability. An entrepreneur, in case of problems with activities, risks all his property, and a limited liability company - only the size of the authorized capital. For newcomers to business, it is recommended to open an IP.

Premises selection

For mini bakery right choice premises is a key stage of the plan. The main criterion is permeability. The turnover of the enterprise directly depends on traffic. There are 3 accommodation options for this type of business:

1. Rent in a shopping complex.
2. Pavilion at the stop.
3. Apartment on the first floor of a residential building.

Each type has advantages and disadvantages. A detailed comparison will help determine the final choice.

Rent in TC

There are many advantages. For example, a businessman does not need to be checked by the fire inspectorate, since this has already been done by the owner of the premises. The rental fee (from 300 rubles / m 2) directly depends on the popularity of the shopping mall and the location of the bakery inside the hall. This is what is considered the most affordable for start-up entrepreneurs. The disadvantages include:

1. Adjustable operating mode.
2. Competition within the TC itself (sometimes several individual entrepreneurs of the same direction are located in one complex).
3. Future expansion issues.
4. Limited power supply.

The low price eliminates these shortcomings. Therefore, often merchants place their business there.

Pavilion at the bus stop

This type of activity requires serious investments. The price for the manufacture of the pavilion reaches 6-12 thousand rubles / m 2. The problem lies in coordinating the location of the mini-bakery with the city administration. It will not be possible to simply install production at a bus stop with high traffic. The entrepreneur independently obtains permission from the SES and the fire inspectorate, negotiates with the power engineers about the allocated capacities and connection to the network. The advantage is the self-adjustment of the operating mode. Some malls open only from 9 am, while the schedule of the pavilion can be set independently, taking into account the intensity of the flow during the day.

Ground floor apartment

For newcomers to business who do not have great financial resources, this way of doing business is not suitable. The advantages are the same as those of the pavilion at the stopping point, the disadvantages include the high cost of doing business. In a city with a population of over one million, the rent of premises on the first floor of a residential building does not fall below 30,000 rubles. This negatively affects the profitability of the business.

Important: from personal experience, entrepreneurs advise to stay in pavilions at the bus stop, at the start work will do and rent in TK.

Purchase of equipment

A mini-bakery will require different equipment. You can make a choice only after setting the baking nomenclature. Basic set includes:

1. Convection oven.
2. Rack cabinet.
3. Mixer.
4. Flour sifter.
5. Stainless steel tables.
6. Dough shaping machine.

Conventionally, all equipment is divided into two types: domestic and imported. The difference between the two lies in price and functionality. Showcases, refrigerator, cash register are not included in the list. In this case we are talking only about specific equipment for the preparation of bakery products.

imported

Italian convection ovens are popular in the bakery business. They differ in build quality and variability of operating modes. Manufacturers offer extended warranties for many models. The equipment is expensive. When drawing up a financial plan, this item of expenditure will become the main one.

Patriotic

Often, bakers have complaints about the build quality of the equipment. The final functionality of domestically produced equipment also raises doubts. A small cost will allow you to open it, but in general, over time, the furnaces will have to be replaced with imported ones.

Important: You can save additional money when looking for used equipment. Sometimes such a decision is the only way out for beginners in the baking business.

Personnel attraction

Cadres decide everything. The phrase is hackneyed, but relevant for any business. The mini-bakery was no exception. The success of an enterprise directly depends on the quality of staff training. All bakery workers must have health books and periodically undergo a medical examination. Failure to comply with this requirement will result in fines and business closure.

Who to hire?

To organize a bakery you will need:

1. Manager.
2. Technologist.
3. Minimum 4 bakers with sales functions.

The entrepreneur himself often becomes the manager. It is economically unprofitable to hire a separate accountant for reporting. It is better to transfer the solution of these tasks to outsourcing companies.

Important: It is impossible to use the services of third-party specialists without concluding contractual obligations.

Where to look?

There are many options for finding employees. These include:

1. Labor exchange.
2. Internet.
3. Acquaintance.

It is recommended to act in several directions at once. To reduce costs at the initial stage, workers without experience are sometimes considered. Such a technique is possible if the entrepreneur himself understands the main technological processes. Often, bakeries are the second stage of a simple - making cakes to order.

salary fund

Important: with a fixed salary, the financial fund is formed with a margin of 2-3 months.

Purchase of raw materials

The purchase of products for further processing must be carried out taking into account the capacity of the mini-bakery itself. It is impossible to save on quality, in the future this will directly affect the demand among the population. Customers will appreciate the drop in taste characteristics quickly and simply stop buying products. The preparation of bakery products is carried out in two ways:

1. From basic raw materials.
2. From semi-finished products.

Each business model has advantages and disadvantages. Both options must be taken into account and considered when drawing up the opening plan.

From basic raw materials

This method is cheap, since the entrepreneur independently searches for suppliers and selects the terms of the contract. The added value is maximized. When prices fluctuate in one wholesale base, cooperation with other companies should be started. The quality of bakery products directly depends on the established technological process and recipes.

From semi-finished products

Beginners when opening a mini-bakery often choose as a raw material ready-made semi-finished products. This is especially true for enterprises focused on the production of puffs. With this approach, businessmen save on equipment (the need for a dough mixer, a flour sifter and a dough-forming machine disappears by itself). Reduce the cost of starting a business. But there are downsides too. The technologist cannot control the quality of the product. Suppliers do not warn about changing the recipe for the preparation of semi-finished products. The dissatisfaction of buyers will result in a decrease in demand and profitability.

How to open a bakery - step by step video instruction

How to establish distribution channels?

The formation of sustainable demand is the basis for the success of any business. The statement is also typical for a mini-bakery. The main flow of customers is formed by natural traffic. Therefore, it is important to choose the right location for the enterprise. Non-standard moves will also help to increase speed. For example, some start-up entrepreneurs enter into contracts for the supply of finished bakery products directly to the addressee. In the future, such a clientele will bring a significant share of income. Therefore, contacts with contractors should be maintained constantly. Properly drawn up will help to reach customers.

Do not forget about outdoor advertising. The placement of the sign on the facade of the building is consistent with the administration of the shopping mall. The owners of their own pavilions have much more freedom of action in this matter. Some cities have strict requirements for architectural appearance. The nuance is taken into account without fail.

An increase in demand is also observed in trade via the Internet. To form such a distribution channel, you will need to develop a website, hire a manager to receive incoming applications and conclude an agreement with a courier service. Delivery is sometimes carried out independently - in this case, the purchase and maintenance of the car should be included in the expenditure part of the plan. help reduce the cost of contacting web developers.

Bakery business plan

Drawing up the final financial model is a complex and responsible process. Prices for opening a mini-bakery vary greatly. In case of insufficient funding and the need to strictly monitor all costs, it is recommended to use only equipment from local manufacturers and rent premises directly from the shopping center. The main total costs will look like this:

1. Production equipment:
   • convection oven - 30 thousand rubles;
   • proofer - 32 thousand rubles;
   • dough mixer - 32 thousand rubles;
   • flour sifter - 25 thousand rubles;
   • dough-forming machine - 92 thousand rubles;
   • stainless steel tables (2 pieces) - 4 thousand rubles;
   • refrigerator - 10 thousand rubles;
   • other (knives, etc.) - 10 thousand rubles.
2. Trade software:
   • cash desk - 12 thousand rubles;
   • acquiring - 20 thousand rubles;
   • refrigerated confectionery showcase - 57 thousand rubles;
   • ordinary showcase - 5 thousand rubles.
3. Design and advertising:
   • street pillar - 2 thousand rubles;
   • signboard - 2 thousand rubles;
   • decoration, staff clothing - 7 thousand rubles.
4. Premises renovation(without hiring third-party organizations) - 20 thousand rubles.

These costs are basic. It is also necessary to take into account the monthly rental costs (for shopping malls). The minimum price of retail space is 300 rubles/m 2 , the construction of the pavilion will cost from 6 thousand rubles/m 2 , while the lease of land is agreed with the administration of the settlement in advance. Employee payroll in base values not included, as a piece-rate payment system is implied. For individual entrepreneurs, it is necessary to take into account the need to make annual payments to the FIU.

Summing up

Business at a mini-bakery is costly. The average payback of the enterprise comes in 6-8 months of work. The final figure depends on the patency, range and quality of products. Marketing policy also plays a key role. Entrepreneurs select carefully and carefully, but this is far from a panacea.

Success will come with a well-established system feedback with a client. The manager is required to clearly control all business processes - up to identifying the needs and preferences of customers. This approach will allow you to reach a confident plus and scale up your activities (for example, by increasing the number of outlets).

* Calculations use average data for Russia

1. PROJECT SUMMARY

The goal of the project is to open a mini-bakery for the production and sale of bakery products in a city with a population of over 1 million people. The main source of income is profit from the sale of bakery products.

For the implementation of the project, a room is rented in a residential area of ​​the city, in close proximity to houses and a busy street. The total production area is 100 m2.

The products of the bakery are positioned as “healthy and wholesome food”, therefore, only high-quality ingredients and a unique recipe are used in the production of bread, which distinguishes the bakery from the market.

Target audience - people who prefer healthy lifestyle life and choose high-quality and useful bakery products.

The main advantages of the bakery business:

Stable demand for products, practically independent of crisis phenomena;

Flexibility of production, allowing to adapt to the tastes of consumers and market trends;

The volume of initial investments in opening a bakery is 885,000 rubles. Investment costs are aimed at repairing the premises, purchasing equipment, the initial purchase of raw materials and the formation of working capital, which will cover the losses of the initial periods. The main part of the required investments falls on the purchase of equipment - 66%. Own funds will be used to implement the project.

Financial calculations cover a three-year period of project operation. It is planned that after this period the institution will need to expand its production and product range. The net monthly profit of the bakery upon reaching the planned sales volumes will be 278,842 rubles. According to the calculations, the initial investment will pay off in the seventh month of operation. Return on sales in the first year of operation will be 27.8%.

Table 1. Key performance indicators of the project

2. DESCRIPTION OF THE INDUSTRY AND COMPANY

Bakery products are a product of daily demand. Bread is one of the top three in the list of the most popular products among Russians. According to the results of a social survey, 74% of respondents consume bread daily. From this it follows that this segment of the food market is quite stable.

Picture 1 . Frequency of bread consumption in Russia

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On average, per capita there are 46-50 kg of bread per year. At the same time, the indicators differ in each region. The maximum volume of consumption is observed in the South federal district– 50 kg per person. Figure 2 clearly shows the dynamics of bread consumption per capita. In general, in Russia, the consumption of bakery products is declining. Experts attribute this decline to the trend of healthy eating, which excludes bread from the daily diet of Russians. As a result, the output of bakery products in Russia over the past decade has decreased by 1.4 million tons: by the beginning of 2016, this figure fell to 6.6 million tons.

Figure 2. Supply of traditional types of bread per capita, kg per person per year

To date, manufacturers of bakery products are adjusting to the consumption trend and increasing the production of bread, which is positioned as a healthy product - functional additives, cereals, and vitamins are used in its manufacture. Most of these ingredients come from abroad, so we can say that the modern bakery industry is dependent on imports. There is also a growing trend in demand for products with a long shelf life and frozen bakery products.

Economic crises also influence the development dynamics of the bread market. For example, in 2008, due to a decrease in the income level of the population, there was an increase in demand for bakery products and, accordingly, their production increased. After the stabilization of the economic situation, the demand for these products began to fall again.

The dynamics of demand for bread also depends on the economic crisis: a decrease in the income level of the population entails an increase in demand for bakery products. The stabilization of the economic situation reduces the consumption of bread.

According to the statistics of network trade, at the beginning of 2016, the turnover of bread exceeded 675 billion rubles, while there was a shift in consumption to the budget segment.

Table 2 shows the structure of the bakery market, which can be used to track how the distribution of production between different forms. There is a trend towards a decrease in the share of industrial bakery and an increase in the share of artisan bakery.

Table 2. Segmentation of the bakery industry

Segment	Bakery market by years, %
industrial bakery
Artisan bakery
store baked goods

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The segmentation of the bakery industry as of 2016 is as follows: 71% of the total market volume is produced by large bakeries, bakeries in supermarkets - 14%, small bakeries - 12%, others - 3%. At the same time, market participants predict a decrease in the share of large bakeries and the development of small-scale bakery business. Already today, economy-segment bakeries-cafes and chain boutiques are gaining popularity, where you can not only buy bakery products, but also have a good time. This format counts on 2-3% of the bread market share. By 2018, the share of small bakeries is expected to increase from 12% to 16%, and the share of large bakeries will further decrease.

All bread produced in Russia can be divided into two types: traditional and non-traditional. The share of traditional bread production is 90% of the total market. Traditional bread includes cheaper products. Non-traditional bread is products according to original recipes, national varieties of bread. The category of non-traditional bread is developing dynamically – in 2016 its growth was 7%, while traditional bread grew only by 1.3%.

Thus, we can single out the main trend in the bakery market: non-traditional bread, which is positioned as a "healthy product", is in demand. Modern market bakery products places high demands on the manufacturer. Today it is not enough to produce mass, traditional varieties of bread. To successfully operate in the market, it is necessary to form a wide range of products and take into account the tastes of consumers.

According to research by the Institute of Agricultural Marketing, at the end of 2015, prices for bakery products made from flour premium rose by 5% on average in Russia. The maximum price increase was noted in the Northwestern Federal District and in the Volga region - about 10%. The minimum growth was recorded in the Southern Federal District and the North Caucasus.

Experts predict that the greatest prospects for the consumption of bakery products are expected in the Southern Federal District - it is in this region that bread production is in demand.

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Figure 3. Rates of change in prices for bakery products made from premium flour in the Federal District in 2015, %

Benefits of starting a small bakery:

Always fresh bread, which ensures the demand for products;

Production flexibility to adapt to consumer tastes and market trends

Stable demand, practically independent of crisis phenomena;

Prospects for concluding supply contracts with shops and restaurants, since mini-bakeries are considered more profitable suppliers.

Thus, the constant demand for bakery products, the tendency to popularize mini-bakeries and the development prospects and advantages of the baking industry allow us to talk about the investment attractiveness of such a business.

3. DESCRIPTION OF GOODS AND SERVICES

This project involves the opening of a mini-bakery for the production and sale of bakery products. The products of the bakery are positioned as “healthy and wholesome food”, therefore, only high-quality ingredients and a unique recipe are used in the production of bread, which distinguishes the bakery from the market.

The product range for a small bakery is recommended to be formed from 5-8 commodity items. It is planned that the bakery will provide the following types of products:

Branded bread with cereals and seeds, designed for consumers who adhere to a healthy diet;

Traditional wheat and rye bread;

Italian ciabatta bread;

French sweet buns and croissants.

The percentage of production of various types of bakery products is shown in Figure 4.

Figure 4 - The share of each type of product in total production

In the future, it is planned to expand the assortment of the bakery, based on the taste preferences of consumers and market trends.

4. SALES AND MARKETING

The target audience of the bakery is people who prefer a healthy lifestyle and choose high-quality and healthy bakery products. The target audience can be divided into two segments: 80% of consumers are residents of nearby houses, and 20% are casual passers-by and regular customers.

The competitive advantages of a bakery include:

Product quality: fresh pastries, high-quality and healthy ingredients, a unique recipe;

Product price: traditional bread is sold at a price below the market average. The loss from the price reduction is compensated by the higher price of branded bread;

The presence of a window into the workshop: by providing for such a layout of the institution, you can earn the trust of customers who will be able to observe the process of making bread;

Branded product presentation: each product is sold in a separate paper bag with a description of the product.

To promote the bakery, you can use various marketing tools: installation of billboards and signs; distribution of business cards, flyers or booklets with product descriptions; advertising in the media; radio advertising; participation in food exhibitions and fairs; shares and so on.

The use of one or another tool depends on the target audience of the institution and the budget of the project.

Tasting of products dedicated to the opening of the bakery. The action will last for two days and includes a free tasting of all types of bakery products, as well as the purchase of bakery products with a 25% discount. The cost will be 5000 rubles.

Every day in morning time"hot hours" will be arranged when customers can purchase yesterday's products at a discount;

According to a consumer survey, advertising of bakery products has little effect on the decision to purchase this product. Most important criterion, according to which the consumer makes a choice in favor of one or another producer of bread, - the freshness of the product. Therefore, the key advertising tool is the quality, taste and freshness of the products.

The sales plan is calculated based on the production capacity of the mini-bakery. It is assumed that the bakery will produce 550 kg of bakery products in 8 hours of operation. The average selling price will be 50 rubles per kilogram of products. The planned sales volume is calculated based on the productivity of the equipment and 90% of the products sold: 550 * 0.9 * 50 = 24,750 rubles per day or 742,500 rubles per month.

5. PRODUCTION PLAN

Opening a bakery and organizing production involves the following steps:

1) The location of the bakery and the premises. Properly chosen premises for a bakery with its own bakery are important not only from a marketing point of view, but also in the context of regulatory requirements. The premises of the bakery must fully comply with the requirements of the SES, namely:

Have separate workshops: a warehouse for storing flour, eggs, sugar and other ingredients; production and storage area; if the sale of products is provided, then the trading floor;

The room must be hot and cold water, ventilation, sewerage, tiled walls, waterproof flooring, air conditioning systems;

There should be additional bathrooms, a place for storing industrial waste, a room for staff.

Special attention you need to pay attention to the power of electricity, since food equipment consumes a lot of electricity.

To accommodate the necessary production facilities and take into account all the requirements, an area of ​​​​70 to 200 m2 will be required - it depends on the format of the bakery.

It will take a lot of money to equip the bakery. Therefore, it is worth paying attention to the fact that it is better to own a room than to rent it. In the case of leasing, there is a risk of terminating the contract and changing the place of production, which will entail additional costs. If your own funds do not allow you to purchase the premises, then you should consider the option of a long-term lease for a period of at least 3 years or a lease with the right to purchase later.

When choosing a location, you should also take into account the presence of competitors nearby. It is desirable that there are no direct competitors around.

The bakery should be located in a crowded place: markets, near shopping and entertainment complexes and office centers, on the main streets. Since enough is provided for the organization of production big square, then the cost of such premises in the center will be quite expensive. In order to optimize the costs of the project being implemented, it is planned to rent a room in a residential area with an area of ​​100 m2 for a long-term period. For industrial premises allocated 90 m2.

Since, in addition to the production of bread, the project provides for its retail sale, the area for the trading floor is allotted in the bakery - 10 m2 is enough to accommodate a cash desk and a showcase.

The rented premises comply with all sanitary norms and rules specified in SanPiN 2.3.4.545-96 “Production of bread, bakery and confectionery products” and is intended for food production. The rental price is 50,000 rubles / month. It is planned to spend 100,000 rubles on the repair of the premises, including the arrangement of the trading floor.

2) Recruitment. The staff is determined based on the format of the bakery and production facilities. Since the project involves the opening of a mini-bakery that produces 500 kg of bread in an 8-hour shift, the organization of the workflow will require:

2 baker-technologists (shift schedule);

Manager responsible for the purchase of raw materials and the organization of the work of all personnel;

2 cashiers for the trading floor (shift schedule);

Cleaning woman;

Accountant.

At the same time, it is necessary to conduct preliminary training of personnel, familiarize them with the recipe, safety precautions and the production process, as well as monitor compliance with all norms and sanitary requirements. Bakers must have the appropriate education and work experience, since the quality of products largely depends on their professionalism.

3) Equipment. Not less than important component the production process is high-quality equipment. When choosing equipment for a bakery, it is necessary to clearly understand what competitive advantage it is planned to receive - a wide range, quality, quick reconfiguration of equipment for the production of other types of bread, etc. Today, the market offers various options for bakery equipment, the most famous trade marks– ABM, FoodTools, Sigma, Unox, Miwe, Vitella. It is recommended not to save on basic equipment.

The composition of the equipment necessary for a mini-bakery includes:

flour sifter - 25,000 rubles;

dough mixer - 100,000 rubles;

dough sheeter - 30,000 rubles;

proofer - 40,000 rubles;

table for working with dough - 30,000 rubles;

oven - 300,000 rubles;

carts for baking - 15,000 rubles;

refrigerator - 35,000 rubles;

dishes and kitchen utensils - 10,000 rubles.

As a result, a set of specialized equipment for a mini-bakery will cost approximately 585,000 rubles.

4) Organization of supply. Before opening a bakery, you should establish channels for supplying raw materials and decide on suppliers. It is necessary that all ingredients used meet the requirements of GOSTs.

When negotiating cooperation with suppliers, you must familiarize yourself with all the conditions specified in the contract. As a rule, the transport costs for the supply of ingredients are borne by your production. To reduce this cost item, you need to choose suppliers that are closer to your establishment.

The main raw material of the bakery is flour. It must be of the highest quality and properly stored. It is recommended not to make large stocks, as the flour may deteriorate. In addition to flour, you will need: yeast, eggs, fresh milk, sugar, salt and other raw materials.

Drawing up a technological map for the preparation of products will allow you to accurately calculate the required amount of raw materials. At the same time, it is important that the recipe for bakery products comply with GOSTs or separately adopted specifications.

6. ORGANIZATIONAL PLAN

The initial stage of opening a bakery is registering a business with government agencies and obtaining permits for food production. In order to produce and sell food products, an enterprise needs to obtain a permit from the SES for production, an SES conclusion for finished products and a certificate of conformity. Before starting production, you should also obtain the conclusion of the fire inspectorate and environmental supervision.

For reference commercial activities an individual entrepreneur is registered with a simplified taxation system (“income” at a rate of 6%). Types of activities according to OKVED-2:

10.71 - Manufacture of bread and flour confectionery, cakes and pastries of non-durable storage;

47.24 - Retail sale of bread and bakery products and confectionery in specialized stores.

The legal side of the activities of bakeries is consecrated in more detail.

The work schedule of the bakery is different for the production workshop and the trading floor. The work of the production workshop is from 6:00 to 16:00 with an hour break from 11:00 to 12:00. The trading floor is open from 8:00 to 20:00.

Bakers-technologists work in shifts: 2 days of work after 2 days of rest. Their duty is to control the production process, maintain cleanliness in the workshop during the production cycle, timely write-off of spoiled products, keeping a log of cleaning the hood, accounting for raw materials in stock.

For sellers-cashiers, a shift work schedule is also provided: a day of work and a day of rest, since their working day lasts 10 hours. Responsibilities of the seller: customer service and work at the cash register, keeping records of cash and transactions supported by the presence of checks, receiving finished products from the shop, shop window decoration.

The manager is responsible for cooperation with counterparties and the purchase of raw materials, organizes the entire work process, controls the work schedule of the staff, forms the staff, and pays wages.

The accountant maintains financial statements and works through outsourcing.

The cleaning lady is responsible for the cleanliness of the production shop and the trading floor.

Table 3. Staffing and payroll mini bakeries

	Position	Salary, rub.	Quantity, pers.	FOT, rub.
Administrative
	Manager
	Accountant (outsourcing)
Industrial
	Baker-technologist (shift schedule)
Trade
	Sales clerk (shift schedule)
Auxiliary
	Cleaning lady (part time)
	Total:			104 000.00 RUB
	Social Security contributions:			31200.00 RUB
	Total with deductions:			135200.00 RUB

7. FINANCIAL PLAN

The financial plan takes into account all the income and expenses of the bakery, the planning horizon is 3 years. It is planned that after this period the institution will need to expand its production and product range.

To launch the project, it is necessary to calculate the amount of investment. To do this, you need to determine the cost of repairing the premises, purchasing equipment, the initial purchase of raw materials and the formation of working capital, which will cover the losses of the initial periods. The main part of the required investments falls on the purchase of equipment - 66%. Own funds will be used to implement the project.

Table 4. Investment costs

	Name	Amount, rub.
The property
	Premises renovation
Equipment
	Equipment set
	Equipment for the trading floor
	Fire-fighting equipment
Intangible assets
	Certification
working capital
	Purchase of raw materials
	working capital
	Total:	885 000 ₽

Variable costs consist of the costs of the ingredients used in the preparation of bakery products, as well as the payment for the capacities consumed in the production process (water, gas, electricity, sewerage). To simplify financial calculations, variable costs are calculated based on the sum of the average check and a fixed trade margin of 300%.

The bakery's fixed costs consist of rent, utility bills, payroll, advertising costs, taxes, and depreciation. The amount of depreciation deductions is determined linear method, based on the useful life of fixed assets in 5 years. To fixed costs also includes tax deductions, which are not presented in this table, since their amount is not fixed and depends on the amount of revenue.

Table 5. Fixed costs

Thus, fixed monthly expenses were determined in the amount of 221,450 rubles. The volume of planned revenue is 742,500 rubles per month.

8. PERFORMANCE EVALUATION

The payback period for a bakery with an initial investment of 885,000 rubles is 7-8 months. The net monthly profit of the project upon reaching the planned sales volumes will be 278,842 rubles. It is planned to reach the planned sales volume in the eighth month of operation. Return on sales for the first year of operation will be 28%.

The net present value is positive and equal to 24,993 rubles, which makes it possible to speak about the investment attractiveness of the project. The internal rate of return exceeds the discount rate and is equal to 18.35%.

9. POSSIBLE RISKS

To assess the risk component of the project, it is necessary to analyze external and internal factors. To external factors include threats related to the economic situation in the country, markets. To internal - the effectiveness of the management of the organization.

The specifics of the baking industry determines the following external risks:

increase in prices for raw materials, unscrupulous suppliers. In the first case, there is a risk of increasing costs and, as a result, the selling price, which may negatively affect demand. In the second case, the risk is associated with interruptions in production. It is possible to reduce the likelihood of these threats with a competent choice of suppliers and the inclusion in the contract of all necessary conditions which provide liability supplier in case of their violation;

competitor reaction. Since the bread market is quite saturated and the competition is high, the behavior of competitors can have a strong influence. Price pressure from larger market participants is not ruled out, which will have a negative impact on sales. To minimize this risk, it is necessary to form your own client base, constantly monitor the market, develop new offers that are not presented on the market;

increase in the cost of rent or termination of the lease. The probability of risk is medium, but the consequences of its occurrence can significantly affect costs and manufacturing process. It is possible to reduce this risk by concluding a long-term lease agreement and choosing a reliable, conscientious landlord;

seasonal decline in demand. The probability of this risk is assessed as medium. Nevertheless, measures should be taken to minimize it: ensure the competent distribution of production capacities, develop an effective strategy for promoting products on the market;

changes in legal acts regulating the baking industry. The probability of risk is low, but when it occurs, it is almost impossible to avoid the impact;

Internal risks include:

non-fulfillment of the planned sales volume. It is possible to reduce this risk with an effective advertising campaign and a competent marketing policy, which involves various promotions and bonuses;

equipment failure and production downtime. To mitigate the risk will allow regular maintenance of equipment in order to maintain its performance;

problems with personnel, which means low qualification, staff turnover, lack of motivation of employees. The easiest way to reduce this risk is at the recruitment stage, hiring employees who meet all the requirements (specialization, work experience), as well as building a system of training and advanced training for employees;

a decrease in the institution's reputation among the target audience due to errors in management or a decrease in product quality. It is possible to level the risk with constant monitoring of the production process and product quality.

10. APPS

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In every locality- both in a large metropolis and in a small regional town - there is this most important production - a bakery. And if other products, including vegetables and fruits, can be imported from other cities and even countries, then bread will always remain a commodity that is produced and sold locally.

Along with the main bread factory (whose products are supplied to stores located in different parts of the city), there are often small private industries that have undeniable advantages, and therefore are able to coexist with it and be profitable at the same time.

What is their superiority? Can your own mini-bakery become a viable and profitable business? Read about the features of this type of business, its organization and the nuances of doing it in the article.

Why is a mini-bakery better than a bakery?

Your own bakery can become quite profitable and in demand. Its advantages compared to leading bakeries are obvious:

• bread is always fresh, because it is baked in small batches and, as a rule, not far from home or work;
• products are distinguished by a more interesting assortment, because a bakery can produce them in small batches, focusing on the demand and tastes of its consumers;
• quality is often better due to smaller volumes and close control over the manufacturing process;
• the offer of such bakeries at home is more diverse and changes more often, because mini-production is more flexible and responds faster to the needs of its customers.

Considering all of the above, we can safely say that your own bakery is a rather popular, attractive and profitable business. At proper organization production and competent building of relations with consumers, it is able to bring considerable profit and pleasure to both the owner and the local population.

In Europe, private small bakeries provide up to 70% of the total volume of bread produced, while in our country these figures barely reach 20%. There is something to strive for and from whom to take an example in order to instill in people a healthy habit of buying fresh bread made in a private bakery near the house.

Mini-bakery opening plan: main stages

The “Own Bakery” business, although small, requires significant investments - both knowledge, time and labor, and financial resources. Before starting this kind of production, one should carefully study and think over a number of the most important issues of its organization. First of all, it is necessary to draw up a clear business plan, which will spell out and analyze the following steps:

• bakery products (volume and assortment, technology, competitive advantages);
• raw material ( required list, organization of deliveries);
• sales of products (methods, channels, promotion);
• premises for a bakery, including paperwork for their compliance with the requirements of the SES and production volumes;
• equipment for making bread, including additional equipment (for storing blanks, finished products, etc.);
• bakery staff (recruitment and training of personnel, remuneration, maintenance of employees);
• calculation economic indicators, in particular - the costs of opening and organizing production, the profitability and profitability of the bakery;
• business registration, registration of all necessary documentation.

Only after all these points have been analyzed and defined, you can begin concrete actions to organize your own bakery.

Assortment of bread products

Let's start with the most basic and understandable - with products. In order to survive next to the "giants of the bread market" and attract your own consumers, you need to determine your advantages and distinctive features. In mini-bakeries, this (in addition to the freshness of products and proximity to home) range. How will it differ from the factory one?

Perhaps you will focus on such traditional bread products. different peoples of the world, like Italian ciabatta, Georgian kukhtiali or puri, Uzbek flatbread and so on? Or offer your consumers more healthy products - dietary, organic, with a variety of cereals, seeds and dried fruits? Or maybe it will be completely new recipes - exotic, unusual combinations of ingredients and additives in the manufacture of bread?

How to decide on an offer?

If you do not know what to stop at, conduct a survey among your potential consumers - what would be interesting to them, what is missing, what would they be happy to buy every day, and what - from time to time, for a change. Based on the data obtained, determine the initial assortment and the approximate production volume of each variety.

To begin with, it is better to stop at 5-7 types of bread, and then, as it develops, add / replace it, offering new items in demand. It would be a good idea to add some sweet products in the form of cakes, pastries, etc. to the assortment. As a rule, the profitability of a bakery and pastry shop is higher than just a bakery.

Required raw materials and search for suppliers

Raw materials for the production of finished bakery products can be divided into two types - mandatory and optional.

1. The first is the one that is used for almost any bread, regardless of its variety: flour, yeast, salt, sugar, vegetable oil, and some others.
2. The second is what is required depending on the range offered by the bakery: seeds, nuts, dried fruits, spices, and more.

Decide on complete list you can after you make a clear list of all the varieties planned for production, as well as develop / determine their exact recipe and production volumes. Then you can start looking for suppliers of raw materials, agree with them on the terms of cooperation.

However, the purchase of raw materials must be carried out immediately before the start of production - it is unacceptable long-term storage these products (flour is stale, butter and other products deteriorate). It is also necessary to take into account the fact that not all large suppliers are ready to cooperate with small industries, and if they agree, the purchase price will be higher for small lots.

On average, the wholesale price of a kilogram of flour costs 10 rubles, while the weight of the finished bread will be at least 30% more due to the addition of other ingredients. Calculate purchase volumes depending on the planned monthly production volume.

To whom and how to sell bread

It is very important to take care of the distribution channels for finished products in advance. There are several options in this case:

• sell independently to the local population, who will purchase products at home or after work (in a residential area or near business centers);
• supply to small supermarkets and local shops, cafes and restaurants.

Ideally, it is better to combine both of these methods, then there is a better chance that all your products will be sold out. If you are going to organize an independent implementation, then think about how it will look like - selling fresh bread from a car or in a small stall attached to a bakery, for example. Then the budget will need to include the costs of this position (trading place).

Buying bakery equipment

Equipment is a very important item in the bakery business. It must be of high quality, otherwise all efforts will come to naught, even the most successful recipe will not save production. It doesn't have to be very expensive, but cheap doesn't work either. Savings will turn you into even more costs for repairing or replacing an unsuccessful purchase.

The most important positions are the oven and the kneading machine. In addition, you will need a flour sifter, proofing chamber, tables, racks, sinks. Basic equipment can be purchased one by one - for starters. For a small production volume, this is quite enough. Own mini-bakery, which produces about 350 kg of bread, will require investments in equipment of about 200 thousand rubles. For comparison, the production of a ton of bread will cost about 400-500 thousand, invested only in baking equipment.

In addition, if you plan to sell products on your own, then you will need additional costs for the purchase of cabinets for storing bread and buns, a display case, and a cash register.

Bakery staff: recruitment, training, salary of employees

Of course, the most important driving force (along with the equipment) is the bakery staff. For mini-production, the staff will be small - necessarily a technologist, a baker, an auxiliary worker and a cleaner. Also, do not forget about the accountant and the manager (however, if you have the appropriate knowledge and time, they can be the owner himself in one person), and if necessary, the loader.

At the same time, it is important to conduct preliminary training of personnel, familiarize them with the recipe and the production process, as well as compliance with all safety, quality, and sanitation standards and requirements. Don't forget to budget for labor costs and employee annual vacations to ensure they are financially stable and motivated to do their best, which ultimately impacts directly on the quality of your products. On average, the salary of a technologist should be about 15-20 thousand rubles, an accountant - 18-25, auxiliary workers - 12-15 thousand rubles.

Premises for a bakery in accordance with the requirements of the SES and production volumes

Depending on the volume of production and the equipment used, it is necessary to select the appropriate room both in size and in other characteristics. The area for a small bakery will be approximately 120-150 square meters. meters. This will be enough to organize production directly, warehouses (for raw materials and finished products), as well as a small utility room for employees.

SES requirements for premises for a bakery

Important to consider sanitary requirements presented by SES:

• non-basement room equipped with ventilation;
• the presence of sewerage, as well as water (hot and cold);
• the presence of all necessary premises, both household (toilet, rest room) and utility rooms;
• the walls of the room under the bakery should be tiled, and the ceilings whitewashed.

Choice of acquisition method

It is necessary to take into account the financial possibilities for the acquisition of premises. So, rent will cost about 4-6 thousand rubles a year per square meter. If you are thinking about how to build a bakery on your own, then your production workshop with a shop nearby (including design and construction) will cost about 3.5 million rubles. About 2-2.5 million more will be spent on land lease with the right of subsequent redemption.

Perhaps, at the initial stage, it would be more profitable for a small bakery to conclude an agreement with a store / restaurant on joint activities and use them production area for your purposes.

In addition, a bakery for rent would be a good option, this will simplify the coordination of the premises (which has already been used for similar purposes), and also partially solve the issue of equipment.

Economic indicators: investments, monthly costs, profitability

After considering all issues related to the production of products, the purchase of raw materials, the acquisition of equipment and premises, as well as the hiring of personnel, you can proceed to one of the most important points - the calculation of economic indicators and the determination of the feasibility of production. To do this, you need to analyze the main cost items and the profitability of the bakery. So let's start with the initial investment.

Naturally, these articles will be very individual and approximate, as there are many nuances. On average, for a small bakery with a production volume of 350-500 kg of bread, the costs will be:

• for equipment - 200-500 thousand rubles one-time;
• rent of premises - about 75 thousand rubles / month (million / year) or 3.5 + 2 million rubles for construction;
• utilities - about 15 thousand rubles / month;
• wages - about 150 thousand rubles a month.

In addition, depending on the assortment, it is necessary to include in the expense item the costs of acquiring raw materials, conducting the necessary communications (electricity, water, communications) and repairs, issuing permits, approvals and other additional costs. In general, your own mini-bakery may require an initial investment of 500 thousand to 4-5 million rubles.

At the same time, the profitability of production can be as much as 20%, and pay off only after a couple of years, or 50-60%. In the second case, the approximate profitability of a confectionery-bakery is indicated (since it significantly exceeds pure bread production in terms of profitability), which will allow you to reach zero and start making a profit during the first year of operation.

Documents required for registration of bread production

A bakery is an industry associated with the manufacture of food products. Rospotrebnadzor imposes certain sanitary requirements on bakeries, regardless of whether this production is large or not. In this regard, it is necessary to draw up various permits. To open a mini-bakery, you will need the following documents:

• conformity statement fire safety(from the fire inspectorate);
• sanitary and epidemiological conclusions for production and products (separately) - issued by Rospotrebnadzor;
• certificate of conformity - obtained from the Federal Agency for Metrology and Technical Regulation.

In addition, each employee will need to issue a medical book. In general, to obtain all the necessary permits, you will have to spend no more than 60-70 thousand rubles, including medical books for staff (about 600 rubles each).

Conclusion

Thus, we have considered the main points that need to be considered and analyzed before building a bakery. Despite the fact that this is a mini-production, a lot of effort and time, as well as financial resources, will have to be spent. In the end, with a competent approach and a well-chosen strategy, all your efforts and investments will pay off, and your mini-bakery will "grow" into a successful, stable and profitable production.

A good free business plan for your business is always hard to find, and writing your own is even harder. On our blog, your business problems are solved in a few mouse clicks. The bakery business plan brought to your attention is a typical project, based on which you can create your own business.

Summary

This bakery business plan is a project to create a mini-bakery (hereinafter referred to as the Bakery) with a payback period of 2 years.
Project implementation goals:

1. Organization of a highly profitable enterprise
2. Getting a stable profit
3. Saturation of demand in a separate settlement (in the future - the region) with bakery and confectionery products
4. Creation of additional jobs in a separate settlement

Form of entrepreneurial activity: OOO

Tax regime: USN

Project financing: at the expense of own funds or a bank loan at a rate of no more than 23% per annum (the interest rate included in the presented calculations)

Payback period of the project: 2 years

Interest payments on loans and borrowed money starts from the first month of the implementation of this project

Stages of project implementation

Start date of the project implementation: immediately after the acceptance of the business plan by the Customer, or after receipt of credit funds. The main stages and terms of the project implementation are presented in Table No. 1:

Stages of project implementation	Implementation timeline
conclusion of an investment agreement	1-30 days
obtaining credit funds	1-30 days
registration of business, entering into the state register, registration with the relevant authorities	1-30 days
looking for space for a mini-bakery	1-30 days
purchase and installation of equipment	1-30 days
testing of finished products, obtaining a quality certificate, permission from Rospotrebnadzor	1-30 days
recruitment and training of staff	1-30 days
conducting a marketing campaign	1-12 month

General characteristics of the project

This project is designed to meet the demand of the population in bread, bakery, confectionery products - the main product included in the minimum consumer basket. A bakery is a traditional business for our country, which is considered one of the most profitable. Compared to Soviet times When there were giant bakeries, today's bakeries are mainly enterprises owned by private individuals, small in terms of area and number of staff. That is why the mini-bakery business plan is just what you need to start your own business. small business in this area.

This allows us to quickly respond to market fluctuations associated with changing consumer needs, use new, sometimes unique baking technologies, and produce elite class bakery products for the most demanding customers. In addition, it is the small format of the enterprise that, as practice shows, makes it possible to most successfully cooperate with retail chains and individual stores.

The bread business has an extremely high cash turnover. The actual period of sale of bakery products, as a rule, is 24 hours from the moment they are baked. Therefore, the time interval between the date of shipment of goods to a vehicle delivering bread and the date of receipt of payment for products for the estimated period of the enterprise is no more than 1 week.

Another plus of the Bakery is that almost all of its products are sold from the shelves of retail chains, in some cases they are sold directly by the enterprise through its own stores.

A positive moment is also seen in the ease of regulation of cash in the cash desk of the enterprise, which are spent on a weekly basis for the purchase of consumables, utensils, current repairs, payment of wages to employees, etc. This is made possible by the current law, according to which legal entities can conduct mutual settlements in cash, not exceeding 2 million rubles.

This format of work allows you to avoid unnecessary transactions with funds, such as withdrawing cash from a bank account and depositing a cash balance that require payment for bank services. That is why the preferred form of doing business is limited liability company (LLC).

To determine the strategy of the future enterprise, the volume of products produced, the need to purchase this or that equipment, analyze the audience of target buyers of various products, distribution channels, and some other points, the first step is to determine the future range of products (not counting, of course, the task of drawing up a business plan mini-bakery). This project involves, at the initial stage, before reaching the break-even point, the production and sale of the following items:

• Traditional "loaves" different varieties- wheat and rye, sliced ​​loaves.
• Other bread products - baguettes, French bread with the addition of various fillings (mushrooms, onions, garlic, poppy seeds)
• Dietary bread products (rye bread, bran bread, bread from a mixture of cereals)
• Pastries - croissants, puffs, shortbreads, snails, pies with various fillings, open cheesecakes, strudels, quiches, brioches, chaussons
• Confectionery - cakes, pastries, donuts, different kinds cookies, gingerbread, eclairs

At present, almost all favorable conditions have been created in our country for the implementation of the mini-bakery project. This can be argued based on the following factors:

• The organization of this type of entrepreneurial activity does not require a large staff of highly qualified personnel. A few technologists with the appropriate education will be enough. Training of bakers, confectioners, and other employees is carried out in just a few days, which makes it easy to solve the problem of replacing personnel if necessary.
• Installing everything necessary equipment produced in a few days. Usually this issue is dealt with by the supplier of the equipment, who also trains the personnel to work with these devices.
• Bakery products are in high, and, most importantly, stable demand.
• The possibility of successful competition with large bakeries, which, due to the large volumes of output, are slow to respond to changes in market demands, are difficult to adapt to changing tax conditions. In addition, regularly, especially recently, the rent for premises and utility bills has increased. Plus, large enterprises are trying to establish contacts with large wholesale buyers, thus leaving small retail outlets of the “neighborhood” format without attention, and their share, meanwhile, is up to 37% on the “bread” market.
• The "successful" location of the outlet allows you to sell the products produced almost immediately after baking, which contributes to its speedy sale.
• Small production volumes of a mini-bakery make it possible to study in detail the demand for manufactured products, adjust the assortment in time.
• The need for small warehouses to store raw materials, which are fairly easy to purchase from wholesalers.

All these nuances should be included in the business plan of the bakery. Raw materials for production require separate consideration. The main ingredients for baking bread are flour, water, salt, and yeast. In addition, you will also need:

• Sugar, powdered sugar
• Fat, margarine, vegetable oil
• Powdered and natural milk
• Various flavors and fillers

The amount of raw materials needed must be calculated for each type of product. The approximate volume of raw material costs in relation to finished products is presented in Table No. 2:

Flour is the main ingredient of the entire range. It is on its quality depends on the quality of the products. In the course of work on the implementation of this project, flour of various varieties will be required: barley, rye, wheat, corn. The most common is wheat and rye, which comes in 3 varieties: 1st, 2nd, and 3rd.

The purchase of flour can be made at flour mills directly, without the participation of any intermediaries. These issues should be dealt with by the purchasing department of the enterprise. Having calculated, after some time of work, the required volumes of raw materials, it is possible to conclude an agreement for the supply of flour directly to the bakery.

The process of bread production is as follows: flour is mixed with water, salt, yeast, and various additives (depending on the type of product) in dough mixers - dough is obtained, which then falls into special containers for aging. After that, the dough moves to the dough dividing machine, where it is cut into equal portions, and then rolled into balls in the molding machine.

The next stage is a dough-rolling machine, which forms the blanks of future loaves, buns, and other products. These blanks are kept in a warm chamber, where they become loose and soft. And only after that the future product is sent to the furnace. Before baking, a special machine makes cuts on the product to saturate it with oxygen during baking, which serve to ensure that the finished bread has beautiful view. The next route is the layout of the trays and sending to the trading floor.

The scheme of the main stages of complete baking of bread is shown in Figure No. 1:

The premises for the Bakery can be either rented or self-built. The first option involves the risks of increasing the rent, and the emergence of disagreements with the owner of the building. The second one requires additional financial resources to organize construction. The area of ​​the room also depends on the assortment produced, since each type of product requires separate work tables and a place for installing equipment.

The standards of Rospotrebnadzor define the rules for organizing enterprises engaged in baking bakery and confectionery products, which prohibit the organization of bakeries in basements and semi-basements. Communication systems must be:

• Water pipes
• Ventilation
• Sewerage

It is also necessary to have separate rooms for performing various operations: baking shops, warehouse, packing facilities finished products, etc. In the event that the option of renting a premises is more profitable, it is possible to use the buildings of closed bakeries, which, in principle, already meet necessary requirements and require only minor repairs. In this case, it will even be possible to draw up a business plan for the bakery on your own, because there will be no need to conduct any particularly complex calculations.

The quality of products in the production of bread depends on two factors:

1. Human
2. Technical

For example, if an employee mixed up the proportions of ingredients, the entire batch will go to waste. Overexposure of products in the oven - again a marriage. Equipment failure - production downtime or marriage. To date, to purchase high-quality imported and domestic equipment special trouble will not be - there are enough similar offers on the market.

The main equipment necessary for organizing a mini-bakery is divided into main and auxiliary. The first type includes:

• Dough mixers
• Dough sheeters
• proofing cabinets
• Electric convection and rotary ovens for baking
• Flour sifters

To the auxiliary:

• Metal racks for trays with products
• Bakeware
• Machines for packing finished products
• Special equipment washers
• Electronic balance

Table No. 3 shows the calculations of the occupied area for each type of equipment:

Type of equipment	Occupied area, sq.m
electric oven	8
flour sifter	3
dough mixer	2
Dough holding container	1,4
Dough divider	0,7
Forming machine	1,6
Table for holding workpieces	2
Slicing machine	1
Conveyer belt	2,4
Total	22,1

Production activities require certain permits and protocols for product compliance with established standards. In particular, these documents include:

• Product Quality Certificate
• Production activity permit
• Hygiene certificate containing Full description baking process, recipes used, and some tips for optimizing production

To start selling finished products, you will need a “Sanitary and epidemiological conclusion for products”, a certificate of conformity from Federal Service according to those Regulation and metrology, approval of the fire inspection and environmental supervision service.

marketing plan

The crisis phenomena of 2014-2015 did not affect the demand for bakery products, these figures even slightly increased. Demand for confectionery, according to market experts, remained at the same level. And all this despite the fact that prices for raw materials for bakeries, equipment, electricity, and water have risen slightly.

At the moment, prices have begun to “level out” under the influence of state support for the agronomic complex and small businesses, which has a positive effect on the growth dynamics of new types of industries, and in particular, the “bread” business.

The main marketing tool of a mini-bakery is the creation of its own brand, its maintenance and development. The return to the old native Russian traditions of bakers, the use of old recipes, and, of course, high-quality raw materials, has a huge impact on sales.

Table No. 4 shows the percentage of the ratio of criteria that are important for the consumer when buying bread:

Compliance with these simple buyer requests will increase sales by high level, and will make the organization of the Bakery a profitable and promising project.

Production plan

Below is a list of the main equipment that will be needed to organize the work of the Bakery, some auxiliary tools can be purchased as needed.

1. Bakery Convection Oven
2. Flour storage tanks, equipment for transporting flour and preparing it for production
3. flour dispenser
4. dough mixer
5. proofing cabinet
6. Dough forming apparatus
7. bread cutter
8. Packing machine
9. Electronic balance
10. Racks for stacking finished products
11. Bread trays
12. Bread molds

All Bakery equipment must meet the required safety standards, be consistent with the marketing policy for a long-term investment, and contribute to increased productivity.

Risk analysis during project implementation

When implementing this project, a number of different risks are quite large:

• Frequent recent interventions by government agencies in determining the investment and pricing policies of most enterprises
• High requirements for product quality
• Delay in payments of buyers - retail chains and retail stores
• A large number of competitors
• Violations by the employees of the Bakery of the norms and rules for baking bread and bakery products

With careful control over production, skillful planning and distribution of working capital, a competent marketing strategy, all existing risks that a mini-bakery business plan should include can be minimized and completely eliminated over time.

Conclusion

The presented analysis of the project for the organization of a mini-bakery shows that, subject to the availability of the necessary investments in the implementation of the project, competent management, and compliance with strict product quality requirements, the Enterprise can become a highly profitable, promising enterprise in terms of development if a bakery business plan is available. That is, investing in the organization of such a business is justified, and does not carry any special risks.