They have halls equipped for catering, and in addition to bakery and confectionery products, the range also includes for customers who want to consume the products right here and now.

Bakery products are loved by many, so even in times of crisis, bakeries are different high level arrived. Entrepreneurs interested in opening one should know the main aspects and nuances of this business and pay attention to planning.

List of equipment for bakeries

Basics:

• Flour sifter(from $400). Used for loosening, aeration and additional cleaning of flour. The prepared flour is cleared of unwanted impurities, has uniform moisture and density, and is enriched with oxygen to improve subsequent fermentation of the dough. Flour sifters come with magnetic catchers, thanks to which you can catch metal particles.
• Industrial dough mixer(from $800). Needed for quick kneading of different types of dough. The dough mixer ensures accurate consumption of products and strict adherence to the recipe, helps to minimize the need for manual labor and eliminate human errors.
• Proofing cabinet(from $900). Helps in preparing dough for baking, ensuring it rests, rises and brings it to the desired condition for fermentation. The temperature and humidity set in it ensure a neat and uniform increase in bread products, avoiding cracks and dry edges.
• Convection oven(price from $1500). Baking is done in it bakery products. They can be highly specialized or suitable for different types of dough.

Additional bakery will need:

• Production tables, flat baking sheets, wavy perforated baking sheets, production tables and racks, baking dishes, washing baths, trolley hairpin, scales.

For confectionery and other purposes, depending on the type of raw materials used and products manufactured, it may be necessary refrigeration equipment.

How much money is needed? Opening a mini-bakery measuring 20 m² costs from $5,000 - this is the price for a set of equipment with a capacity of 400 kg of products per 12-hour shift. A bakery with a production capacity of 1000 kg of products will require a premises of approximately 45 m² and an investment of $19,000.

Step-by-step instructions for opening

Having studied the main features of the chosen business vector, you should draw up step by step plan actions. So, most important stages, which the future owner of the bakery will need to pay attention to, step by step will look like this:

1. Brand creation.
2. or .
3. Selecting a room, renovating it and equipping it with everything necessary. Here you definitely need to take care that the bakery shop meets the requirements of the sanitary and epidemiological station and other specialized services.
4. Purchase of equipment.
5. Registration of permits for the enterprise;
6. Personnel selection.
7. Purchase of raw materials.

Even before opening, you need to calculate the demand for such an enterprise, the start-up costs of starting a business and the expected profitability. Taking these circumstances into account, it is determined whether the bakery will have a stationary format or whether it will be a mini-enterprise. To save on your startup investment, you can choose the bakery trailer option. Based on such calculations, a business plan should be drawn up, which should outline the main aspects.

After a business plan has been drawn up from scratch, you need to select a suitable premises. If you plan to open a mini-bakery, the area of ​​the workshop and sales area together can be about 20-30 square meters. Geographically, it can be located either in a separate building or in a shopping center. The main condition is that the place must be passable, and the establishment itself must be noticeable to passers-by. The cost of renting a premises can be different: it depends on both the territorial location and the area.

Bakery-themed video:

Having decided on the issue of finding premises, you should make sure that all the requirements that the sanitary service imposes on enterprises of this kind will be met. First of all, it is important that the bakery is cold and hot water, ventilation, sewerage, toilet and other utility rooms. In addition, the room should not be a basement.

You also need to take care of purchasing production and commercial equipment for the bakery. The following will be required:

• bake;
• dough kneading machine;
• tables for cutting and rolling out dough;
• flour sifter.

Commercial equipment, including a display case, cabinets for placing and storing finished products, a safe, and a cash register, must also be purchased at the preparatory stage. Additionally, you will need furniture and certain household equipment.

For work, first of all, you will need bakers, a technologist and personnel for cleaning the premises. Since all employees work with food, they must have health certificates.

Business registration and permitting documentation

The basis for the business activity of any company must be registration with the tax office. For private bakery There are two acceptable forms - and . Individual entrepreneurship is available to one person, so opening an enterprise in partnership with other citizens is impossible. If a citizen already has the status of an individual entrepreneur, it is worth making sure that the OKVED codes that he provided during registration include the corresponding branch of activity relating to activities and cafes. If a different activity profile was selected when registering the bakery, the corresponding codes should be added.

In cases where the enterprise will be opened simultaneously by several persons, the optimal organizational form will be LLC.

Once a suitable organizational form has been selected for the bakery, you must decide which taxation system is suitable for the future enterprise. The most suitable form would be UTII, but this option will not be acceptable for every organization. Another beneficial taxation system, which provides for payment of tax in the amount of 6% or 15%, is the simplified tax system. This form is acceptable for organizations with a small annual income.

To start an activity based on the simplified taxation system, you must submit a corresponding application along with the main application during registration.

In addition to a number of registration documents, to open a bakery, even a mini-format, you will need certain permits:

• conclusion of the sanitary and epidemiological service on production and on the products themselves. It is issued by Rospotrebnadzor;
• certificate of conformity, issued by the Federal Agency for Technical Regulation and Metrology;
• permission from the fire department.

So, for a successful business, you need to carefully calculate all the economic indicators of the future bakery, find out the features of the chosen field of activity and register new company in accordance with legal requirements.

Business plan

We present to you an example of a business plan with calculations in the form of a presentation, which will help you estimate approximate costs and draw up your project.

Remember that in your case, expenses and income may differ, sometimes very significantly.

useful links

• Bread business: how to make money in a bakery // RBC, research article with successful examples

* The 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 more than 1 million people. The main source of income is profit from the sale of bakery products.

To implement the project, premises are rented in a residential area of ​​the city, in close proximity to houses and a busy street. total area production area is 100 m2.

The bakery's products are positioned as “healthy and healthy food", therefore, only high-quality ingredients and a unique recipe are used in the production of bread, which makes the bakery stand out on the market.

The target audience is people who prefer a healthy lifestyle and choose high-quality and healthy baked goods.

The main advantages of the baking business:

Stable demand for products, practically independent of crisis phenomena;

Flexibility of production, allowing you to adapt to consumer tastes and market trends;

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

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

Table 1. Key project performance indicators

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. It follows from this 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. However, the indicators in each region differ. The maximum volume of consumption is observed in the Southern federal district– 50 kg per person. Figure 2 clearly shows the dynamics of bread consumption per capita. In Russia as a whole, the volume of consumption of bakery products is declining. Experts attribute this decline to the trend towards healthy eating, which excludes bread from the daily diet of Russians. As a result, the production volume of bakery products in Russia over the past decade has decreased by 1.4 million tons: by the beginning of 2016, this figure had dropped to 6.6 million tons.

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

Today, manufacturers of bakery products are adapting 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 production. Most of these ingredients are supplied from abroad, so we can say that the modern baking industry is dependent on imports. There is also a growing trend in demand for long-life products and frozen bakery products.

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

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

According to network trade statistics, 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 products market, with which you can track how the distribution of production between different forms has changed. There is a tendency for the share of industrial baking to decrease and the share of artisan bread to increase.

Table 2. Segmentation of the baking industry

Segment	Bakery market by year, %
Industrial bakery
Artisan bread baking
Store baked goods

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The segmentation of the baking industry as of 2016 is presented 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 bakery businesses. Already today, bakery-cafes in the economy segment and chain boutiques are gaining popularity, where you can not only purchase baked goods, but also have a good time. This format expects a 2-3% share of the bread market. By 2018, the share of small bakeries is expected to increase from 12% to 16% and a further reduction in the share of large bakeries.

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 based on 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 highlight the main trend of the bakery products market: non-traditional bread, which is positioned as a “healthy product,” is in demand. The modern bakery market places high demands on the manufacturer. Today it is not enough to produce mass-produced, traditional varieties of bread. To operate successfully in the market, it is necessary to create 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 premium flour increased by 5% on average in Russia. The maximum price increase was noted in the Northwestern Federal District and 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. Rate of change in prices for bakery products made from premium flour in the Federal District in 2015, %

Advantages of creating a small bakery:

Always fresh bread, which ensures 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 stores and restaurants, since mini-bakeries are considered more profitable suppliers.

Thus, the constant demand for bakery products, the trend towards the popularization of 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 opening a mini-bakery for the purpose of producing and selling bakery products. The bakery’s products are positioned as “healthy and nutritious food,” therefore, only high-quality ingredients and a unique recipe are used in the production of bread, which sets the bakery apart on the market.

It is recommended that the product range for a small bakery consist of 5-8 product 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 buns and croissants.

Production percentage various types bakery products are shown in Figure 4.

Figure 4 – Share of each type of product in total production volume

In the future, it is planned to expand the bakery’s assortment, based on consumer taste preferences and market trends.

4. SALES AND MARKETING

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

The competitive advantages of the bakery include:

Product quality: fresh baked goods, high-quality and healthy ingredients, unique recipe;

Price of products: 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 such a layout of the establishment, 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 a bakery, you can use various marketing tools: installing 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 a particular tool depends on target audience institution and project budget.

Tasting of products dedicated to the opening of the bakery. The promotion will last two days and includes free tasting of all types of bakery products, as well as purchasing bakery products with a 25% discount. The costs will be 5,000 rubles.

Every day in the morning there will be “hot hours” when customers can purchase yesterday’s products at a discount;

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

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 baked goods in 8 hours of operation. The average selling price will be 50 rubles per kilogram of product. The planned sales volume is calculated based on the productivity of the equipment and 90% of products sold: 550 * 0.9 * 50 = 24,750 rubles per day or 742,500 rubles per month.

5. BAKERY PRODUCTION PLAN

Opening a bakery and organizing production involves the following steps:

1) Bakery location and premises. Choosing the right premises for a bakery with its own bakery is important not only from a marketing point of view, but also in the context of regulatory requirements. The bakery premises 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 there is a sale of products, then a sales area;

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

There should be additional rooms: bathrooms, storage space for production waste, and a staff room.

Particular attention should be paid to electrical power, since food processing equipment consumes a lot of electricity.

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

Setting up a bakery will require a lot of money. Therefore, it is worth paying attention to the fact that it is better to own the premises than to rent it. In the case of rent, there is a risk of termination of the contract and change of production location, which will entail additional costs. If your own funds do not allow you to purchase the premises, then it is worth considering the option of a long-term lease for a period of at least 3 years or a lease with the right of subsequent purchase.

When choosing a location, you should also consider the presence of competitors nearby. It is advisable 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 central streets. Since sufficient resources are provided for organizing production big square, then the cost of such premises in the center will be quite expensive. In order to optimize the costs of the ongoing project, it is planned to rent for a long-term period a premises in a residential area with an area of ​​100 m2. 90 m2 are allocated for production premises.

Since in addition to the production of bread, the project provides for its retail sale, the bakery has an area allocated for a sales area - 10 m2 is enough to accommodate a cash register and a display case.

The rented premises meets all sanitary standards and the rules specified in SanPiN 2.3.4.545-96 “Production of bread, bakery and confectionery products” and is intended for food production. The rental cost is 50,000 rubles/month. It is planned to spend 100,000 rubles on renovation of the premises, including the arrangement of the sales area.

2) Personnel selection. The staffing level is determined based on the bakery format and production capacity. Since the project involves opening a mini-bakery that produces 500 kg of bread in an 8-hour shift, to organize the work process you will need:

2 baker-technologists (shift schedule);

Manager responsible for purchasing raw materials and organizing the work of all personnel;

2 cashiers for the sales area (shift schedule);

Cleaning woman;

Accountant.

In this case, it is necessary to conduct preliminary training of personnel, familiarize them with the recipe, safety precautions and the production process, and also ensure compliance with all sanitation standards and requirements. Bakers must have appropriate education and work experience, since the quality of the product largely depends on their professionalism.

3) Equipment. An equally important component of the production process is high-quality equipment. When choosing equipment for a bakery, you need to clearly understand what competitive advantage you plan to get - 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 well-known brands are ABM, FoodTools, Sigma, Unox, Miwe, Vitella. It is recommended not to skimp on basic equipment.

The equipment required 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;

baking trolleys – 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) Supply organization. Before opening a bakery, you should establish supply channels for raw materials and decide on suppliers. It is necessary that all ingredients used comply with GOST requirements.

When agreeing on cooperation with suppliers, it is necessary to familiarize yourself with all the conditions specified in the contract. Typically, shipping costs for ingredients will be borne by your operation. To reduce this cost item, you need to choose suppliers that are closer to your establishment.

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

Compilation technological map preparation of products will allow you to accurately calculate required amount raw materials. At the same time, it is important that the recipe for bakery products complies with GOST standards or separately adopted specifications.

6. ORGANIZATIONAL PLAN

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

To conduct 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 - Production of bread and flour confectionery products, cakes and pastries for non-durable storage;

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

The legal side of bakery activities is covered in more detail.

The bakery's operating hours are different for the production workshop and the sales area. The production workshop is open 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.

Technological bakers work in shifts: 2 days of work followed by 2 days of rest. Their responsibilities include monitoring the production process, maintaining cleanliness in the workshop during the production cycle, timely write-off of spoiled products, keeping a log of hood cleaning, and recording raw materials in stock.

A shift work schedule is also provided for cashier salespeople: 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, accepting finished products from the workshop, designing a sales window.

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

An accountant maintains financial records and works through outsourcing.

The cleaner is responsible for the cleanliness of the production workshop and sales area.

Table 3. Staffing table and wage fund mini bakeries

	Job title	Salary, rub.	Number, persons	Payroll, rub.
Administrative
	Manager
	Accountant (outsourcing)
Industrial
	Baker-technologist (shift schedule)
Trade
	Salesperson-cashier (shift schedule)
Auxiliary
	Cleaning lady (part time)
	Total:			104,000.00 RUR
	Social Security contributions:			31200.00 RUR
	Total with deductions:			135200.00 RUR

7. FINANCIAL PLAN

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

To launch a project, it is necessary to calculate the amount of investment. To do this, you need to determine the costs of renovating 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 bulk of the required investment falls on the purchase of equipment – ​​66%. Own funds will be used to implement the project.

Table 4. Investment costs

	Name	Amount, rub.
Real estate
	Room 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 ingredients that are used in the preparation of bakery products, as well as payment for the facilities consumed during the production process (water, gas, electricity, sewerage). To simplify financial calculations, variable costs are calculated based on the amount of the average bill and a fixed trade margin of 300%.

The bakery's fixed expenses consist of rent, utilities, payroll, advertising costs, taxes and depreciation. The amount of depreciation charges is determined by the linear method, based on the period beneficial use fixed assets in 5 years. TO fixed costs also include tax deductions, which are not presented in this table, since their amount is not fixed and depends on the volume of revenue.

Table 5. Fixed costs

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

8. EVALUATION OF EFFECTIVENESS

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 planned sales volumes will be 278,842 rubles. It is planned to reach the planned sales volume in the eighth month of operation. The 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 allows us to talk 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 and sales markets. Internal – the effectiveness of organization management.

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

rising prices for raw materials, unscrupulous suppliers. In the first case, there is a risk of increased costs and, as a consequence, 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 by choosing suppliers wisely and including in the contract all the necessary conditions that provide for financial liability of the supplier in case of their violation;

reaction of competitors. Since the bread market is quite saturated and highly competitive, the behavior of competitors can have a strong influence. Price pressure from larger market participants cannot be ruled out, which will negatively affect sales. To minimize this risk, it is necessary to form your own client base, constantly monitor the market, develop new offers that are not represented on the market;

increase in rental costs or termination of the lease agreement. The probability of the risk is medium, but the consequences of its occurrence can significantly affect costs and the production process. This risk can be reduced by concluding a long-term lease agreement and choosing a reliable, conscientious lessor;

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

changes in regulations governing the baking industry. The probability of the risk is low, but if it occurs, it is almost impossible to avoid the impact;

Internal risks include:

failure to achieve the planned sales volume. This risk can be reduced with an effective advertising campaign and a competent marketing policy, which includes various promotions and bonuses;

equipment breakdown and production downtime. Regular maintenance of equipment in order to maintain its performance will help mitigate the risk;

problems with personnel, which mean low qualifications, staff turnover, lack of motivation of employees. The easiest way to reduce this risk is at the personnel selection stage by 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 reputation of the establishment among the target audience due to errors in management or a decrease in product quality. It is possible to mitigate the risk with constant monitoring of the production process and product quality.

10.APPLICATIONS

Get current calculations for your business plan

Today no one can be sure of the stability of their financial situation. Neither those who go to work every day and receive a monthly salary, nor those who work for themselves, that is, have their own business. The word “crisis” has firmly entered our lexicon, and each of its regular occurrences has not surprised anyone for a long time. But, naturally, it does not please and again and again causes a significant blow to the wallet. And yet, who is in a better position if problems arise? Certainly not hired workers, who, in the event of layoffs, find themselves on the street penniless and without any reasonable prospects of finding a new job. In this case, there is only one way - to the labor exchange. However, most often this path leads to nowhere. While the owners of their own, albeit small, businesses find themselves in a more advantageous situation, even though their income is noticeably falling. Nevertheless, they exist, albeit small ones. In any case, you can always pay taxes and earn a living. That is why many today are thinking about how to open their own enterprise and start working for themselves. True, there are problems in this regard too. Almost all niches that are more or less profitable in terms of running have long been occupied, competition in the market is fierce, choose suitable option, which will actually generate income is quite difficult. In this case, you need to first of all pay attention to enterprises that produce literally vital products that are in demand at any time and in any crisis. For example, bread. And that’s why today we want to present you with a detailed business plan for this enterprise. So, how to open a bakery?

A few words about the service itself

Before you start developing your own detailed bakery business plan, you need to decide what exactly you want to do. Because this type of activity involves several options. It can be a full-fledged enterprise. That is, you will completely carry out the entire production process, from making dough and baking products to its sale. As for the latter, here, when working on the concept of a future enterprise, it is advisable to immediately include in the list an item that provides for opening your own retail outlets. Or develop a business plan for a cafe-bakery, that is, an establishment in which both production and sale of products will take place at once, in one place. At the same time, it is worth considering including in the range of products sold not only your own baked goods, but also other dishes and drinks. For example, cheesecakes, pancakes, potato pancakes, ice cream, desserts, tea and coffee. Let’s say right away: such an enterprise requires a fairly substantial start-up capital, but its profitability is really impressive.

The second way is to work with semi-finished products. In this case, the best option is to open a mini-bakery. A business plan must be drawn up taking into account the fact that you will be engaged exclusively in baking, purchasing ready-made dough and selling your products through intermediaries. Less investments will be required, but the profitability of the enterprise will not be so high.

As a third option, you should pay attention to the franchise. By investing a certain amount (sometimes quite significant), you will receive a ready-made enterprise with developed and fully certified technology from a well-known brand. The option is not bad, but available, as a rule, only to those who live in a more or less large populated area.

To summarize the information: experts recommend paying first attention to bakeries that carry out a full production cycle. Yes, investments will be needed, and quite significant ones, but such an enterprise pays off faster and brings good income. It is for this reason that we want to present you with a bakery business plan full cycle production. By the way, using it as an example and reworking it, you can, if necessary, draw up your own concept for a mini-enterprise.

A few words about the business plan

Competent planning of the future of the enterprise is the basis for success. This strategic document requires careful study and consideration of all the conditions in which the businessman will work. And those who think that it is enough to calculate opening costs on paper and plan income are deeply mistaken. Naturally, the financial component is the basis of everything, but it is far from the only point. The business plan must be detailed instructions, become a step-by-step guide for the future entrepreneur. And it should include absolutely all the points describing the stages of opening a business: the legal component, the analysis of competitors, the issue of selecting premises and personnel, the advertising aspect, and much more. And therefore, next we want to present to your attention a business plan for a bakery in step by step version. So, what points should be in your action guide?

Analysis of the competitiveness of future business

When developing the concept of an enterprise, you should understand that you are far from the only smart person in your locality. Most likely, a significant number of entrepreneurs have been working in this segment for a long time and quite successfully. In addition, state bakery factories, whose products are available on the shelves of all stores, will face serious competition. How to survive in this case? It is necessary to conduct a market analysis and develop your own, unique assortment of bakeries, or rather, the products that it will produce. Only high-quality baked goods made according to an original recipe can attract consumers. A person can buy banal brick bread at a retail outlet near the entrance, but he certainly won’t go to your store. And even if at the same point there are two types of this brick - yours and a state-produced one, most likely he will give preference to the more familiar and, probably, cheaper product. By the way, based on the assortment, it will be necessary to develop some other points of the business plan, for example, the purchase of equipment and personnel selection.

Business registration issue

After you have made certain calculations and come to the conclusion that the business will be profitable and you can pull it off, it’s time to start registering. Without this step, you will not be able to do anything, since the notorious “piece of paper” is still at the forefront of any enterprise. When developing a bakery business plan, decide who you will work as. There are two most acceptable forms for your type of activity - individual entrepreneur and LLC. The first one is less expensive both in time and financial terms, and is most suitable if you plan to create a small enterprise with a minimum number of hired personnel. The second requires, in addition to registration, a lot of activities to create a charter, legal address, open an account, etc. manipulations. As a rule, it is most often used in cases where a business is founded by several people. For the most part, novice entrepreneurs still start by registering an individual entrepreneur. In addition, you will be asked to choose the type of taxation. Experts recommend choosing UTII (the so-called fixed rate of a single tax).

Suitable premises

Next you need to consider the issue of selecting premises. As a rule, most likely, at first you will have to rent it, but it would not be a bad idea to include in the lease agreement a clause on the possibility of subsequent purchase. The premises must have special requirements. Firstly, the location. Naturally, in a residential area the rent will be cheaper than in the center, however, sometimes it is still not advisable to save on it - if only because if several people from the outskirts drop into your bakery a day, your business will die in just a month. Therefore, we need to focus on the following factor: the premises for the bakery should be located in a place with high traffic, i.e. where there are a large number of to the people. But, naturally, not side by side with an establishment of this type. The second requirement is area. It should be (provided that you sell products locally, and this is most desirable) at least 150 “squares”. And since you are going to produce food, it is necessary to have sewerage, water supply, utility rooms and a bathroom in the premises. In addition, when drawing up a business plan for a bakery, do not forget to include in it the costs of repairs, which, even if only cosmetic, will most likely have to be done.

Bakery equipment

Since you are starting your own and even plan to sell products yourself, you will need to purchase literally everything - from production and commercial equipment to household equipment and uniforms for staff. First of all, you will need an oven, a dough machine, and a proofing cabinet. A freezer wouldn't hurt either. This is the minimum that you need to purchase at first. Further, as you strengthen your position in the market, you can slowly expand your business and purchase the necessary units. In addition, you will need to purchase sales counters, a special display case for baked goods, as well as cabinets for storing them. Since this is the largest expense item, you may want to consider purchasing used units. Sometimes, by the way, you can buy very high-quality bakery equipment for half the price.

Staff

If you yourself are not a professional in the matter of creating bakery products, you should be puzzled by finding an intelligent technologist. You will also need bakers and pastry chefs (two people per shift) and two sellers. As for the cleaner, at first you can distribute her duties among the main staff, for an additional fee, of course. You also don’t have to hire an accountant at first. If you have some knowledge, you can carry out all the calculations yourself or use the services of a so-called third-party specialist.

Permit papers

After all the previous points have been completed, you will need to obtain permission to operate from Rospotrebnadzor in the form of an appropriate conclusion. In addition, representatives of the fire inspection service must give the go-ahead for work. You should also go through the conformity certification procedure with the Federal Agency for Metrology and Technical Regulation. It is also necessary to remember that bakers, confectioners, salespeople, and technologists must have a valid medical certificate.

Selection of raw material suppliers

Even an amateur does not need to explain that both quality and external quality depend on the raw materials. In addition, the financial side of the issue is also important - it is advisable to make purchases at the lowest possible prices. Therefore, the issue of choosing serious, trustworthy suppliers should definitely be seriously considered when drawing up a business plan. At the same time, you need to understand that if the same flour can be purchased in large quantities, then perishable food like butter, cream, etc., taking into account the specifics of the undertaking production, it is necessary to purchase in small quantities. Therefore, it would be worth finding a good intermediary, preferably a private owner, who will always be ready to treat your problems with understanding. By the way, in this regard, it is very profitable to cooperate with farms. It is recommended to search for suppliers during the production process, concluding verbal agreements with them, but purchases should be made immediately before the launch of the bakery.

Advertising

When drawing up a bakery business plan, this issue also needs to be given attention. There is no particular need to launch a large-scale advertising campaign, however, it is still worth taking some steps. Pay attention first to the sign and name. The first should be bright and attract attention, while the second should be made euphonious and such that it is both associated with the type of product being manufactured and is not hackneyed. Agree, a bakery store called “Pyshka” can be found in literally every city. Therefore, when creating a name, you need to work hard and try to come up with something of your own, original. Besides, who knows, perhaps at this very moment you are creating a true brand that, after many years, will be recognized throughout the country.

Methods such as distributing leaflets and posting advertisements on advertising stands are justified and bring results. Carrying out numerous promotions in the form of morning or evening discounts and similar events will contribute to the work of word of mouth - that is, satisfied customers will tell their friends about you and thus provide new customers.

Financial component

When drawing up a business plan, this component should be worked out with special care.

You have started a rather expensive enterprise - you are opening a bakery from scratch, so, most likely, to implement your plans you will have to take out a loan, and therefore all calculations need to be checked and double-checked. In addition, when calculating how much money will be spent on purchasing the same equipment, you should understand that there is no need to purchase, say, a counter from natural wood, it is quite possible to get by with its plastic analogue at first. The same applies to the same, for example, oven. Why should you buy expensive products from a famous brand? Today you can buy quite decent equipment from a Russian or even Chinese manufacturer at a reasonable price. So, let's calculate the costs:

• It will cost approximately $50,000 to purchase the equipment.
• For all kinds of equipment and furniture - about two.
• Rent (for a month) will cost approximately 2-2.5 thousand dollars.
• Renovation of the premises - another 5 thousand dollars.
• Documentation - $500.

Let's count. You will have to pay about 60 thousand dollars one-time.

Monthly costs:

• Rent is the same 2-2.5 thousand dollars.
• The salary (of a baker, a technologist, a salesperson - in general, of all service personnel) will require about $5,000 monthly.
• Utilities - $500.
• Advertising - $300.

That is, you will have to spend about 8-9 thousand per month. Plus the cost of purchasing raw materials. As practice shows, the net income of a bakery, after paying taxes, is about 3-4 thousand dollars. According to experts, this type business can pay for itself within a year and a half.

It is clear that the given figures can be called fairly average and can vary depending on the area in which it is planned to open the bakery. After all, let’s say, rent in Moscow and the provinces are different concepts. The same goes for salaries. Nevertheless, this example of a bakery business plan can be taken as a basis, even if you decide to open a business in a small city. Equipment, as is known, has the same cost both in the capital and in the region. As for some other expenses, they can simply be calculated according to your area.

Conclusion

We tried to tell you in as much detail as possible about how to open a bakery from scratch. And we can conclude that with the right approach to business, this type of business is quite profitable and is capable of generating normal income for the owner. However, if you decide to open such an enterprise, you must have a carefully developed business plan in hand, which will be the key to success.

Bakery products remain one of the most popular food products on the market. Although over the past decades, for a number of reasons, the share of bakery products has decreased somewhat. However, bakeries are not going anywhere in the near future, and the demand for their products can be predicted to be stable.

Before opening a mini bakery, it is advisable to first carry out calculations and draw up a business plan. The choice of one concept or another depends on the specifics of the situation. The business is predominantly profitable, since it primarily relates to the business of consumable goods. Let's look at the main features of the industry.

Characteristics

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

Product line

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

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 on the market in this situation will gradually decrease. Already on this moment the capacities of large manufacturers are loaded at 30-50%.

There are several reasons for this:

• less flexible technological process designed for large volumes;
• the spread of mini-bakeries, the cost of producing small batches of which is significantly lower;
• organization by large grocery chains own production medium power;
• the emergence of offal and equipment for home production.

All this leads to large manufacturers increasing costs and increasing total cost products. They are forced to use various measures, one of them is additives to products in order to extend their shelf life. Such measures also do not help promote the product on the market. Positive feedback loop. Demand decreases - quality is forced to decrease - demand decreases.

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

Competition

In connection with the above, the issue of competitiveness should be initially addressed. In almost any case, a bakery business plan with calculations will show the profitability of opening an enterprise. The whole goal of a successful enterprise is to find a selling niche. That's why Before drawing up a business plan in this area, it is enough to work out the points of sale. When such points are detected, it makes sense to work on other aspects.

Competition in the bakery products production market is traditionally high:

• large manufacturers;
• own production of retail stores;
• mini bakeries;
• semi-finished products are substitutes for finished products.

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

1. Sales agreement. The simplest and most reliable way. When finding customers for a certain volume and set of products, the calculation of other indicators is quite simple;
2. Finding a free niche. Those. By analyzing the product market, you can discover that it is insufficiently filled with certain types of products. There is a risk of error - the product may simply not be in demand in this market. Either marketing shortcomings;
3. Marketing policy. Creating conditions and products that are better than competitors. In general, it requires a sufficiently large financial airbag;
4. Creating demand for products. The most difficult path. Requires an understanding of sociology and psychology, or the involvement of relevant specialists;
5. Online store. A selling point that is becoming increasingly popular. It requires calculation. While delivery of simple bread may most likely turn out to be unprofitable, various confectionery products and additional related food products are well worth considering.

Types of mini bakeries

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

• universal;
• specialized (pastry shops, baked bread, national bread, expensive bread boutique, etc.);
• bakery shops (direct sale of products is carried out right there).

The organization of one or another type of bakery is somewhat different. For specialized ones, special equipment will be required. For a bakery store, organizing a sales area, or, as an option, preparing an order directly in front of the client. Universal bakeries are equipped with standard baking equipment. This will also be reflected in business plans; for example, a business plan for a bakery and confectionery shop will differ significantly from the business plan for a bakery store.

Location

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

There are no special requirements for the location of other bakeries. General recommendations– reduction of production costs. Those. finding optimal option on logistics costs and premises maintenance costs.

Requirements for the bakery premises itself:

• it is 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 of the part and the ceiling must be whitewashed;
• availability of cold and hot water;
• availability of sewerage;
• ventilation equipment;
• separate rooms: warehouse, shower, wardrobe, sink, toilet.

Besides It is undesirable to place a bakery shop in a multi-storey residential building. Although there are no direct prohibitions on such placement. But if disturbances arise for other residents (noise, smells, etc.) serious problems, up to a production stop, or additional costs for equipment (noise insulation, odor 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 production.

In general, you will need:

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

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

Some of the equipment is quite used (tables, sheets, forms), some can be conveniently purchased through 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 do not differ significantly. But repairing domestic equipment will again be cheaper and faster.

Documentation

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

• certificate “sanitary and epidemiological conclusion for production”;
• certificate “sanitary and epidemiological conclusion for products”;
• fire inspection permit;
• permitting environmental impact assessment;
• certificate of conformity from the Federal Agency for Metrology and Technical Regulation.

The organizational and legal form is selected for convenience, tax benefits, documentation and contractual activities. In the vast majority of cases, IP is sufficient.

Documentation:

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

Staff

In the baking 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 require:

• baker;
• sellers;
• movers;
• drivers;
• cleaners.

Some of the work can be organized piece-wise 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 or advertising moves here. Business is mostly traditional and conservative; excessive 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 notoriety from an unsuccessful performance, it will be very difficult to get rid of it.

• advertising and hidden advertising (using word of mouth methods “spreading rumors about a quality product”);
• discounts and bonus systems for regular customers;
• holding various events and presentations at various national celebrations.

Approximate calculation

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

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

The average price of products is 50 – 60 rubles/kg. Average daily sales: 100 – 200 kg. Those. per day revenue: 5 - 12 tr., which will give per 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 slightly lower: from 0.5 to 3 years.

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

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 mixing machine, but everything else will have to be done manually. And, nevertheless, such “startups” are justified when it comes to the need to bake up to 200 kg per day. Given the market situation, such an enterprise can provide bread not only to small locality, but also the work of two to three people. But imperfect technology in one bakery cannot guarantee consistent quality of baked goods. If we are already talking about more products and about wide range, the size of investment in such production increases significantly. One of the recent projects of the Bread Equipment company is a small bakery with a cafe in one of the large 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 required about 600,000 rubles of investment in equipment, which should provide the main assortment - tin bread, loaves, baguettes, bakery products and pies. At the second stage, you will need to order specialized equipment - dividers and equipment for puff pastry.

When choosing equipment, the main argument for mini-bakery customers for a long time remained the “first price” factor. The cost of entry is extremely important, especially for small chains. Often this equipment is of very low quality, has a low service life and high operating costs. Such bakeries, as a rule, are constantly transported from one rented premises to another, thereby reducing the already low service life of the equipment. Mini-bakeries, built on the “one-person business” principle, are formed completely differently. 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 from depreciation of equipment.

“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.” Just as in the body, the resource of the heart guarantees it many years of life, so in the bakery, the design and reliability of the oven guarantees success. At the same time, not only the thickness of the metal or the “survivability” of the electronics is important for success, but also the availability of service and spare parts for the entire life cycle of the furnace. Today no more than 10–15 manufacturing companies can guarantee this. Among them are FINES from Slovenia, Cimav from Italy, and Irtysh from the Russian Federation. High-quality testing is also a fundamental condition for the production of excellent products, and here, alas, to a domestic manufacturer there is practically nothing to offer to those who want to open a mini-bakery. In the segment of dough mixing machines with a load of 2 to 40 kg of flour, Italian companies are the clear leaders, but their quality varies greatly. Price also cannot be a marker of reliability; there are examples of highly overpriced equipment. “We are able to supply almost any equipment for dough making,” say the Bread Equipment company, “but we give preference to several companies with which we have dealer agreements - 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 "Bread Equipment" presents several middle-class manufacturers - big choice Italian MacPan equipment: dividers, rounders, seamers, dispensers, providing excellent result for relatively little money. Those wishing to purchase more serious equipment can offer equipment from the Dutch company DAUB. In its class, this equipment has practically no equal in quality, and even more so in price. No wonder many technological solutions this company received the main awards at major international exhibitions.”

“We have been painstakingly building our catalog for more than 15 years; 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 technology and know how to extend its service life. The main difference between the companies we represent is their passion for the business they do, passion for bread. This resonates with us. We work in the most competitive and yet the most humane market, because bread is the main food of humanity.”

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