In order to understand how to open a bread kiosk or store, you need to carefully plan all subsequent actions. With the right goals and objectives, the stall will consistently bring good profits.

After all, bread is a product that is always in demand.

Before, you need to study the future product, get acquainted with possible suppliers and competitors, find out the list of necessary documents. Perhaps, when planning this business, associates or assistants will be needed.

Choosing the right place to trade

As a rule, a bakery stall should be located in a crowded place. Usually in each residential area there is more than one such kiosk. Therefore, for these purposes, it is recommended to contact the administration of the city or the market to find out about the possibility of setting up your own stall. Places in the markets, next to stops, are the most successful for such a business.

Entrepreneurs' opinions on whether to buy or rent a tent vary considerably. Some believe that it is more profitable to buy a stall, and then equip it as you wish. Others think that it is better to rent a premise for sale.

In any case, the store must comply with all sanitary standards and regulations. After all, the sale of food products, which include bread, obliges entrepreneurs to comply with all the rules.

The advantage of the stall will be a bright sign that will attract customers. Also, the appearance of the kiosk should inspire confidence in consumers.

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Cooperation with suppliers

It is necessary to collect all data on bread producers or wholesalers. It is recommended to work directly with the manufacturer. After all, the markup on goods in this case can be done more than when working with resellers.

The supplier must be in good standing. This also applies to reviews of work with other stores. But first of all, beneficial cooperation in the sale of bread is distinguished by the good quality of the goods. No wonder you can find a number of shops selling bread in the vicinity. But a large queue gathers in one tent, and no one in the other.

Therefore, the high quality of bread, its pleasant taste sometimes play a decisive role in business development. Having bought a product once at a kiosk, the buyer will either return again and bring friends with him, or go to competitors.

It is profitable to work with bakeries and large industries, because. They arrange the delivery of the goods themselves. The task of the store is to order the right assortment.

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Store organization

Store registration occupies a special position in business development. It is required to collect a lot of papers, documents for. Registration of your individual entrepreneur, documentary permission from Rospotrebnadzor, conclusion of the Sanitary and Epidemiological Station, medical registration of employees - these are the main documents that are required in order to open your tent.

It is necessary to carefully monitor the assortment of goods. It is recommended to monitor the products sold once every 1-2 months. You need to buy a variety of goods - from classic bread to various buns, baguettes, pies, pita bread, etc.

Store clerks must be friendly. Employees need to study the assortment well. To quickly navigate the product and offer something new.

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Financial component

The main financial expenses for a bread shop go to the purchase of a kiosk. Buying a stall will cost the entrepreneur from 150 thousand rubles. If the store is rented, then the prices will also depend on the region or locality.

Tent equipment costs about 20 thousand rubles. Showcases for bread, cash registers and much more are needed for the flourishing operation of the store.

Buying bread is also worth the financial expense. It can be about 25 thousand rubles per month. At the same time, it is worth remembering that the markup on bread products in Russia is not high, no more than 30%, since the state maintains strict control over pricing.

Registration of all documents and coordination with higher services requires some costs. You also need to take into account the cost of the store for the salaries of employees.

The first bakery "Khlebnichnaya" was opened in January 2016 on the street. Blucher. Today the network consists of 14 outlets that operate in Yekaterinburg and Chelyabinsk, the company plans to launch a bakery in Perm by the end of January.

good deed

Before, together with a partner, to engage in the development of the network of bakeries "", he supplied equipment to retail chains throughout Russia. However, due to changes in the market, the business had to be abandoned. “The retail market was changing, there were fewer and fewer retailers, local chains were slowly leaving the market,” says Mr. Kazakov. In fact, it remains possible to work with only two well-known networks, and it is almost impossible to make money in such a market.”

As a result, it was decided to leave the equipment trade and choose a new direction. According to Ilya Kazakov, one of the main criteria for the future business was that it should not correspond to the B2B model, but to the B2C model, that is, be consumer-oriented:

“The essence of my past business was that at first the owner bears all the costs, supplies and installs the equipment, and the payment under the contract is transferred to later, this is a normal practice of working with networks.

Making bread is a good thing. This is not trading vodka, not lending money at 1000%. From a moral point of view, this is one of the most pleasant businesses. In addition, almost everyone eats pastries: grandmothers, the middle class, and rich people, which means that the sales market is large. In general, the bread market is now in a very interesting state: we are moving away from centralized supplies of bread, as it was in Soviet times, and we are coming to a market for the consumption of fresh, hot.”

Ilya Kazakov admits that one cannot become rich by selling bread, but this is a business that can slowly make a profit every day, regardless of the weather in the yard and various crises that are so popular with us now.

In fact, it is difficult to make money on buns that cost 20 rubles. At the same time, the feeling that many have now decided to open bakeries does not leave them, this business seems simple and easy to people. But this is not so, I think most of them work to zero.

pure mathematics

When the business was just starting, the founders of the bakery chain proceeded from pure mathematics, they calculated everything. Even now, when opening new outlets, the owners by no means rely on their own feelings, but rely solely on mathematical modeling.

The main mistake of those who open their own bakery is that they often stick to the emotional component. That is, people see that there are bakeries everywhere, they think that flour is cheap, that they will bake a bun and get rich. In fact, everything is not so. This is painstaking work that begins from the moment when you do not have any bakery. Thanks to our mathematical model, we can calculate how much we will sell before we open. At the same time, in about 90% of cases, we are right, - says Mr. Kazakov.

The operational director of the Khlebnichnaya bakery chain says that it has become especially popular to open bakeries since about 2014. Today, at the request of a “bakery”, DoubleGIS gives out 441 organizations. In the first place is the federal network from Izhevsk "Khlebnitsa", which has 16 outlets in Yekaterinburg, in the second place - "Khlebnichnaya" with 14 bakeries, the European Bakery closes the top three, which has eight branches in the city.

There is competition in our market, as elsewhere. Now there really is a certain fashion for bakeries, plus people have a need to buy not only traditional bread, which is on the shelves in supermarkets, but also fresh pastries. There are large network players on the Yekaterinburg market, they are actively launching franchise bakeries. Do not forget that some supermarkets also sell fresh pastries, although some of them use semi-finished products.

The business model, when the bakery works on semi-finished products, requires less costs, in this case, less equipment needs to be purchased. According to such a system, "" works. . Ilya Kazakov believes that now it is more difficult for bakeries that work on semi-finished products to compete in the market, since supermarkets use the same model:

We had a network of "Pekar" from Omsk in our city, they used freezing, as a result they closed. Today, many discounters and gas station chains operate on frozen pastries, and Fresh Bread departments are appearing there. And here, I must say, they do not lie, the product is really fresh, the only question is production technology and composition. And, if a bakery works on semi-finished products, how can it compete with a supermarket?

That is why in Khlebnichnaya they immediately decided that they would knead the dough, bake rolls and bread themselves, right on the spot.

To develop the recipe, we had to change six technologists: one "put" the bread, the other - the dough for pies. Today, some breads in the bakery are prepared for days:

There are sourdoughs that must be infused for a day. For example, French baguette sourdough is grown for 24 hours. And we follow this technology, this is our advantage. The same goes for toppings. If we have a lingonberry pie, then we buy frozen lingonberries and put berries in the filling, not jam. In the apple puff we have real apple slices, not cheap Chinese jam, and in the tangerine pie (it is seasonal) we have tangerines. Quality is extremely important for bakeries, no less than a good location.

Economics of the bakery

There are a lot of franchises in the bakery market, and it is easy to find information on the Internet about how much it costs to start this business. Some say that it is enough to invest 1.5 million rubles. in the opening of one point, others say that two, others say that it will take at least 3 million rubles.

Ilya Kazakov says that, as in any business, when opening a bakery, you can go to two extremes: equip everything as economically as possible, purchase cheap equipment, but then this will affect the quality of baking. The second option is to install the most expensive and high-quality equipment, invest millions in repairing the premises, but burn out due to insufficient profit:

It took us 2.5 million rubles to open the first store, today we spend about that much on the launch of the next outlet. The payback period is a year and a half, - says Ilya Kazakov. - Our colleagues in the shop say that they can open a retail outlet for 1.5 million rubles, but, as you understand, there are very few miracles in our world. Of course, you can put an oven for 50 thousand rubles, or you can put a convection oven for 200-300 thousand rubles.

According to Peter Schneider, about a million is required for the purchase of equipment - this is the largest part of the costs, another 700-800 thousand must be allocated for the repair of the premises, plus the purchase of raw materials, inventory and staffing. At the same time, it does not make sense to stop at opening one shop: like for any business, the rule of scale applies to bakeries: the more outlets, the higher the profit.

The cheapest bread in Khlebnichnaya costs 22 rubles. for a roll of 300 g, bread of the middle price category - 30 rubles. for 300 g, special kind of bread - 40-50 rubles. for a bun. The main profit in the bakery is formed by buns, pies and pies with filling. Ilya Kazakov's partner Petr Schneider says:

Bread has always been a social product, and this is a position where you won’t earn much, the price is low and the profitability is low. The business is built on pies, pies and other pastries. Easter cakes became the most profitable product last year. The bakers baked them all night, and by 11 am the shelves were already empty,” he adds.

Franchise is not for everyone

After a year and a half of work, Khlebnichnaya became ready for franchise development, since December 2017, the network owners began to process applications. However, entrepreneurs have a non-standard approach to selling a franchise; for example, they are not ready to share outlets in Yekaterinburg:

We have about 40 franchise requests from different cities of Russia, as well as from Belarus and Kazakhstan. We are ready to share experience, but not in Yekaterinburg. We need to be honest: if a person is going to open Khlebnichnaya in our city, then we will compete with him, which means we will inevitably face a conflict of interests. Unfortunately, even in Yekaterinburg there are many companies that coordinate their franchisees with places that are doomed to failure in advance. It is enough to look at 8 March Street. And we want people to make money.

Business planning is the key to the success of the whole business. Even when creating a small bakery, it is important to calculate all possible risks and plan every step in the development of the enterprise.

It is not necessary to start a business with large investments. In modern compact bakeries, you can sell not only bread, but also real designer flour products. Coming to the bakery, the buyer should have a choice from a wide range of bread, rolls and cookies. This approach is called European and promises big profits for the owner of the establishment.

It is profitable to start a bakery business, because supermarkets often sell not the freshest and most delicious bread. A convenient bakery near the house, with delicious pastries and reasonable prices, will attract people who prefer hot and soft bread to a cooled and stale loaf.

How to open a bakery from scratch? Initially, it is worth understanding what the business will be like and what the size of the start-up capital is. You can start with a small kiosk, gradually expanding the network and growing up to shops and a full-fledged cafe.

An approximate algorithm of work consists of the following steps:

• Determination of the location of the bakery. This indicator is determined by the target audience. So, it is unlikely that pensioners will go to a bread boutique, and young people will not look every day for new products at an ordinary bread kiosk. It is necessary to combine the place of business with its concept and the people for whom it will work.
• Making the paper part. This is the registration of a bakery, obtaining permission.
• Selection of suppliers and employees. Here you need to establish permanent, strong relationships. Constantly improve the skills of your employees. So when expanding the business, you do not have to look for new employees.
• Acquisition of the necessary equipment, rent or construction of a workplace.
• Drawing up a work schedule. This is an important aspect - because clear tasks should be set for employees. Only then will they be able to fulfill them. In addition, a clear structure of the financial part will allow you to plan the growth of the company and notice shortcomings in time.

In order to clearly understand what needs to be done, it is worth drawing up a business plan.

How to find clients and create effective advertising

To attract customers, the bakery should have a beautiful sign. On it, people will find a kiosk, shop or cafe. This is the first thing that should be done in an institution that is already ready for work.

The search for customers is to study consumer demand and form a certain range based on the study. There are several rules:

• the study should be carried out in the habitat of the target audience and the location of the bakery;
• it is necessary to ask clear questions that will help to form an approximate list of products that will interest the target audience;
• for the purity of the experiment, a range of respondents from 100 to 300 people is chosen.

In the modern world, it is impossible to imagine your life without social networks. Therefore, advertising in this area of ​​the Internet will be most effective. Here you can work both directly with the social network and with individual groups.

It is worth creating your own separate page, on which you can place as much information about the business as possible. It is recommended to update your account every day and add photos of products, their description, and possibly cost.

What equipment and materials will be needed?

The range of equipment largely depends on the format of the bakery. If the products are imported, then you will need:

• showcase;
• shelves on which bread will be stored;
• cash machine.

In the case of creating a bakery, the main feature of which is its own unique pastries, you will need a significant amount of equipment and furniture.

Also, do not forget about small baking accessories - brushes, flour sifters, knives.

How to calculate expenses and income?

According to a study of the market for the consumption of bakery products, this type of product is most popular from September to November and from March to April. Other months there is low consumer activity. In accordance with the calculations, it is necessary to build relationships with suppliers and own production of products so that expenses do not exceed income and the goods simply do not deteriorate on the counter.

In the work of a bakery, it is worth considering such expenses:

• The cost of goods. Here indicate data on how much money was spent on the purchase of materials for the manufacture of one unit of the product - on flour, eggs, yeast.
• Non-fixed expenses. This includes the remuneration of people, which is calculated from a percentage of the proceeds - sellers, cooks, security guards. Usually this amount is 12%.
• General costs. In this paragraph, it is necessary to place the minimum wage, the availability of social contributions, payments for renting premises or equipment, repairing some things, paying utility bills, etc.

At the same time, in the course of business development, one should try to reduce the expenditure side and increase income. This can be done by upgrading equipment to energy-saving, increasing the cost of products, buying wholesale components for goods and increasing the customer base.

You also need to deal with the calculations. From them it will be clear when the bakery pays off. For example:

• start of creation - January 2017;
• start of work - March 2017;
• return to work "to zero" - May 2017;
• work in a positive direction, the beginning of receipt of revenue - June 2017;
• full payback - November 2018;
• payback period - 23 months.

The average cost for all places of public catering is 60 thousand rubles per 1 square meter. In the case of a shop, bakery or bakery, at least 80 sq.m. From this figure, you can calculate the approximate amount of consumption.

The profitability of a bakery is the receipt of constant revenue and high income. To achieve such indicators, it is necessary to ensure a constant flow of customers - at least 300 people a day. At the same time, the average check in a bakery should be at least 200 rubles. So, if a bakery daily makes a profit of 3-5 thousand, then in a month it should turn out from 90 to 150 thousand. In this case, all expenses can be covered for the quarter of work. But there are a number of factors that affect the profitability and height of income from a business.

What affects the level of income?

In order for a bakery store to bring a steady income, it is worth considering all the possible risk factors that may affect the operation of the business.

Among the highest external risk factors that will change the work of the bakery are:

Along with external reasons for the decline in income, there are also internal ones:

• the low level of professionalism of both employees and partners leads to low consumer demand, the absence of a base of permanent satisfied customers. This can be avoided by creating a good atmosphere in the team, motivation and advanced training courses;
• risks in terms of work technology is a low risk factor, but it also takes place - when the assortment, complex technology for creating products lead to dissatisfaction with both staff and customers.

In order to deftly manage a business, you should draw up a plan for resolving crisis situations. This will help to quickly and efficiently eliminate all problems, without significant losses.

Business registration: what papers are needed

In order to operate legally, an entrepreneur must obtain a series of permits and register their business. You will need to collect the following documents:

• Business registration. In the case of creating your own bakery or bakery with a cafe, it is worth registering as a limited liability company. And for the retail sale of finished products, you can stop at individual entrepreneurship.
• Certificate from the local department of urban construction and architecture. They must allow a kiosk or a bakery to be located in one place or another.
• Permits from: fire service, Rospotrebnadzor and sanitary and epidemiological service.
• Waste collection and disposal agreement.

If possible, you should contact a lawyer. Then the registration will be faster and everything will be done according to the rules.

Pros and cons of opening a bakery

The positives include:

• small costs at the beginning of a business - an opportunity to save;
• the constant need of the population for an elementary food product - bread;
• the ability to develop a business quickly and in different directions - building a network of bakeries, cafes, mini-bakeries, restaurants;
• fast return on investment;
• a large number of personnel to work in a bakery;
• constant development of grain culture.

Among the minuses are:

• a large number of competitors;
• short shelf life of products;
• seasonal fluctuations in demand for goods.

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Despite the presence of disadvantages of such a business as a bakery, pastry shop, bakery or bread kiosk, avoiding their influence is quite simple:

At the initial stages, most entrepreneurs rent premises - this saves a lot of money. After the business pays off and becomes profitable, you can purchase your square meters.

In order for a business to be profitable, you should constantly improve and value your customers and reputation.

Bakery Business Plan: Successful Bread Selling Business, Tips and Tricks

If you've decided to try your hand at self-employment but don't know where to start, consider opening a bread stand in a high-traffic area or residential area where such a stand is likely to be in high demand. By relying on high turnover, you can count on more favorable terms of cooperation with your suppliers in the future.

To open a bread kiosk, you will need:

1. - permission of several local authorities;
2. - a stationary kiosk (at your discretion, a new one or a previously working one);
3. - trade equipment (racks, wooden trays, cash register);
4. - arrangement with suppliers of bakery products;
5. - the seller (one or two interchangeable).

How to open a bread kiosk from scratch.

The first step is to select a place for your future bread kiosk, for this you will need to contact the local administration and find out where, according to the rules, you can put one or another outlet. Unfortunately, in a number of cities there are strict rules on this issue that you will have to adhere to anyway, even if the place you want does not meet the requirements of the local administration. Once you have found a suitable site, you should also coordinate it with the Department of Architecture and Urban Planning and additionally apply to the Department of Trade for permission.

The next step is the selection of the direct stall itself. If you decide to purchase a new kiosk, you should find firms that manufacture stationary kiosks in the city itself or its suburbs and consider all their offers. If you do not have enough money to purchase a new kiosk, it is quite possible to buy a good stall that was previously in use. To do this, you just need to negotiate with the owner of this stall and discuss the price and terms of sale with him. But be prepared for the fact that you will most likely have to bear all the costs of dismantling and transporting this kiosk yourself.

Before your outlet is ready to start working, you have to equip it with everything you need. Make some racks for goods and get wooden trays. It would also be wise to put a fire alarm on the kiosk. Get a cash register. If you already have the status of an individual entrepreneur, you should not forget to register your cash register with the tax authority in which you are registered. It is also necessary to conclude a contract for the maintenance of the cash register. After all these steps have been completed and your kiosk is ready for work, you will be visited by employees of the fire inspectorate and Rospotrebnadzor, who must also issue you their work permits.

To provide your outlet with the necessary products, study all possible suppliers of bakery products. Also, at your request, the assortment of your bread kiosk can be supplemented with confectionery products. You can work directly with manufacturers of bakery and confectionery products, as well as with wholesalers. By the way, it is much easier to work with the latter, since they themselves organize the delivery of goods directly to your point and you do not have to organize the delivery from the factory or from the bakery yourself. But keep in mind that wholesalers additionally mark up goods purchased from direct manufacturers.

Approach the selection of the seller more than responsibly. Never accept the first person you meet. Carefully study the resumes and work experience of candidates, as a good and honest seller is the key to successful work and further prosperity of your outlet.

If the business of your bread stall has gone uphill, undertake to organize another one, and then another. Such tactics will allow you to increase your profits and minimize financial risks. Good luck.

* 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 a healthy lifestyle and choose high-quality and healthy 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;

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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

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 noted in the Southern 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.

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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 has changed. 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

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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. The modern market of bakery products makes 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 premium flour 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 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 promotion 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 the morning, "hot hours" will be arranged, when customers can purchase yesterday's products at a discount;

According to consumer surveys, advertisements for bakery products have little effect 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 manufacturer of bread is 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 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 have hot and cold water, ventilation, sewerage, tiled walls, waterproof floors, air conditioning systems;

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

Particular attention should be paid 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 a sufficiently large area is provided for the organization of production, 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 provides for 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. An equally important component of the production process is high-quality equipment. When choosing equipment for a bakery, it is necessary to clearly understand what kind of competitive advantage is planned to be obtained - 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 brands are 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 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 - 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 desk, keeping records of cash and transactions, supported by the presence of checks, acceptance of finished products from the workshop, design of a trade showcase.

The manager is responsible for cooperation with contractors and the purchase of raw materials, organizes the entire workflow, 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

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

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 is determined by the straight-line method, based on the useful life of fixed assets in 5 years. Fixed costs also include 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. 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 that provide for the liability of the 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 the production 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 stage of recruitment, hiring employees who meet all the requirements (specialization, work experience), as well as building a system of training and advanced training of employees;

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