Why is this business worth doing? What documents and permits are needed? What equipment is needed? Read about this and much more in our material.

Bakery and confectionery shops are a relatively new format of catering establishments and one of the most promising segments on the Russian market (unlike Europe, where they are extremely common and in demand). The basis of the bakery and confectionery business is the sale of bakery products, and the baking concept of the enterprise is expressed in the presence of its own bakery.

Why is the format of these establishments so interesting to investors?

• First of all, this is due to the relative newness of the business and the absence of much competition. The competitors of bakeries and confectioneries are coffee shops, confectionery stores, and bakery and confectionery departments of large retail chains. The profitability of bakeries is comparable to the profitability of coffee shops, and sometimes even exceeds it.
• Such a business has absolutely predictable criteria for decline/growth, which depend on the income of the population, so it is convenient to work in it. Here we should proceed from the assumption that the development opportunities of an enterprise depend in direct proportion to the purchasing power of consumers.
• We can easily transform a single business into a network version, with semi-finished products produced centrally in our own workshop, and sales take place through a network of bakery stores.
• The percentage of markup on bakery products is quite high, even in the case of selling products from third-party manufacturers.
• And finally, this business is relatively simple, especially in the case of an incomplete production cycle.

Business characteristics

The average price of bread products in bakeries and confectioneries is significantly higher than the cost of conventional mass-produced bread. Therefore, its consumers will be people belonging to the middle and high class of the population, with a sufficient level of income to make regular purchases.

The opening hours of a bakery and pastry shop are usually similar to the opening hours of shops. The main peaks of traffic: during the daytime, when people buy food for lunch, and in the evening, when they purchase products on the way home. If the bakery is well located, you can expect good morning sales.

The business concept is represented mainly by two types of establishments:

• bakery + store selling bakery products (in this article we are considering exactly this option);
• bakery + shop + cafeteria.

The assortment list of the bakery and confectionery is:

• bread, including popular sliced ​​bread and its derivatives; a variety of high quality breads: German, Italian, French, etc.; bread with various additives - onions, cheese, olives, garlic, nuts, raisins, dried apricots, bran, cereals, sesame seeds, etc. (in total, at least 10 varieties, price range - 40-150 rubles per item).
• baked goods and confectionery - buns, pies, cakes, sweets.
• sandwiches, croissants.
• related products - ready-made confitures, marmalades and packaged drinks.

Note from Moneymaker Factory: you can read about the features of selling cream confectionery products.

The number of visitors to a bakery directly depends on its location. With good traffic, from 800 to 1000 customers can be served per day, normal traffic is from 200 people, while the cost of the average check is from 200 to 400 rubles.

Registration

A business is registered as an individual entrepreneur or LLC (our material will help you make the right choice: which is better to open - an individual entrepreneur or an LLC?, and you will learn about all the organizational steps that a novice businessman needs to take from the article on how to organize your business).

Relevant OKVED codes:

• 15.81 - “Production of bread and flour confectionery products of non-durable storage” (suitable for baking bread, buns, pies, cakes, pastries);
• 15.82 - “Production of dry bakery products and flour confectionery products for long-term storage” (for the production of crackers, cookies, etc.);
• 52.24 - “Retail trade in bread, bakery and confectionery products”;
• 52.11 - “Retail trade in non-specialized stores primarily in food products, including drinks, and tobacco products.”

Note from Moneymaker Factory: We recommend that you study the material on how to independently conduct accounting and tax accounting using the Internet service My Business.

The activities of bakeries and confectioneries are regulated by the following regulatory documents:

• NTP-APK 1.20.02.001-04 "Technological design standards for low-capacity enterprises for the production of confectionery products";
• VNTP 02-92 "Technological design standards for bakery industry enterprises";
• as well as numerous GOSTs, incl. GOST 26987 - 86, GOST 27842 - 88, GOST 24557 - 89, etc.

Permissions

It is impossible to open a bakery and pastry shop without obtaining a number of permits. You will need:

• Coordinate the placement of the bakery in the selected premises with the local administration and authorities such as Rospotrebnadzor, architectural and fire services.
• Coordinate the recipe of products sold with Rospotrebnadzor in case of using new or non-standard food raw materials in production.
• Receive medical records for employees.

As for the mandatory certification of bakery products, it has been cancelled. To confirm their quality, the manufacturer simply must fill out a declaration with which he confirms that his products comply with all accepted standards. However, to increase the competitive attractiveness of the product being sold, it is recommended to obtain a certificate on a voluntary basis.

The list of all necessary permits may vary depending on the territorial location of your enterprise and regional legislation. You should check this directly with your city administration.

Room

The optimal places for placing bakeries and confectioneries are those with good traffic throughout the day, located in the city center (“office” areas, places of entertainment and recreation) or close to transport interchanges (metro stations, bus stops). In residential areas where people with low incomes live, it will be almost impossible to find buyers willing to buy bread several times more expensive than in a neighboring store.

For the same reason, it makes sense to open such a bakery in relatively large settlements (from 250 thousand inhabitants) with a fairly homogeneous business environment. If you still consider outlying urban areas, you should pay attention to new residential areas: solvent buyers purchasing apartments may well be your clients.

If we talk about the size of the premises, this, first of all, depends on whether the production workshop will be located in the main premises, as well as on the selected production cycle (full or incomplete). For a bakery and confectionery without a workshop (or an incomplete production cycle), an area of ​​70 to 100 square meters is sufficient. m, with a full cycle you will need from 100 to 150 sq. m.

The premises of a bakery and pastry shop are not allowed to be separate: it may well be located on the first floor of a residential building, but, according to the rules of the SES, it cannot be a basement. It is desirable that the building has large glass display windows; they can later be decorated with attractive lighting.

The format of modern bakeries and pastry shops is borrowed from French boulangerie, so when choosing a design solution for your premises, you can adhere to the rules characteristic of the design of their French counterparts. These are: the use of warm “appetizing” shades (milk, cream, chocolate, terracotta, beige, etc.), the use of natural materials (wood, cane, flowers, textiles), and an information stand for writing with chalk is also popular. Overall, the bakery should create an atmosphere of freshness, comfort and warmth.

SES requirements, structure of bakery and confectionery premises

For the effective operation of an enterprise, it is necessary not only to choose the right premises, but also to organize it correctly. In addition to the sales area, the bakery and confectionery should have:

• manufacturing facility;
• packing room;
• raw material stock warehouse (for a day);
• storage room for finished products;
• auxiliary premises;
• waste storage room.

At the same time, all the rules for such SES enterprises must be observed: there must be hot and cold water in the room, ventilation must be provided, a toilet room must be provided, the ceilings of the production workshop must be whitewashed, and the walls must be tiled.

Production cycles

Production of products in a bakery and confectionery can be carried out either on the basis of a full cycle or incomplete. The quantity and range of necessary equipment directly depends on this.

Incomplete cycle: finished dough is purchased from suppliers as semi-finished products (delivered frozen). Next, in the bakery and confectionery shop, the technological process of bread production is carried out: molding and baking. This process is not labor intensive and looks like this: the semi-finished product is placed in a proofer for approximately 40 minutes, where it is thawed to room temperature, and then baked in the oven for 20 minutes. For this cycle, a proofing cabinet, a refrigerated display case, a chest freezer and a convection oven will be sufficient.

With a full production cycle, all stages of bread preparation are carried out: dough production, shaping of bakery products and their baking. In this case, a hardware production system is used using various installations and machines.

Which option should you choose?

Thus, in order to minimize initial investments, it is reasonable to use an incomplete production cycle, and when expanding the business - a full one.

Equipment

For the full production cycle of bakery products, you will need the following basic equipment:

So, what is needed to open a small kiosk selling bread?

First, you need to register as an entrepreneur and obtain a document from Rospotrebnadzor certifying that the kiosk meets sanitary requirements. You should also conclude an agreement to rent a kiosk or to rent land for it. After this, you should purchase a cash register, which will later need to be registered.

After receiving all the documentation, you should start purchasing equipment. The most important thing is to purchase ventilated display cases, because... bakery products are a perishable product. If you plan to engage not only in sales, but also in baking, then at a minimum you will also need scales and a small oven.

To keep the product fresh for a longer time, it should be sold in sealed packaging.

The next step is to hire qualified personnel who meet all the requirements. The main one is that your future employee has a health certificate, because... he will have to work with food products.

As for the product range, you can sell not only bread and loaves, but also various pies, filled buns, muffins, pita breads, bagels, pretzels, and so on.

You should also conclude an agreement with suppliers that the products will be delivered to your kiosk daily, since bread and bakery products lose their presentation the very next day, which means deliveries must be regular.

In the first months of work, you should pay attention to which products are in greatest demand, and thus abandon those types of products that bring the least profit

But, in order for the success of your business to be justified, you should draw up a competent business plan for a bread kiosk.

Below are several examples of ready-made plans that you can download and study to eventually create your own.

– in this example, you can glean information about how to analyze the current market, what documents need to be drawn up for this business, what equipment should be purchased for the efficient operation of a bread kiosk. Also in the example there is a financial plan, which justifies the main items of expenses and sources of income.

– a distinctive feature of this example is that all its sections are described and explained in detail. A business is organized as a partnership of several people. Like many other examples, this contains justification for production and trade, a financial part with simple calculations, descriptive and marketing parts.

15. In trading establishments selling bread and bakery products, during established opening hours bread and bakery products must be on sale in accordance with the assortment provided for in the assortment list.

In the sales area of ​​a specialized bread store or department that sells bread products, information about product manufacturers, sales dates for bread products, the properties of dietary bread products and new types of products should be posted in a prominent place.

16. When accepting bread and bakery products, the seller is obliged to check the quality of the products according to organoleptic indicators, compliance of the weight of each type of product with current standards and technical conditions, and other regulatory and technical documentation. If necessary, products can be sent to determine physical and chemical indicators in accordance with current legislation.

The supplier's accompanying document must necessarily contain complete information about these goods, as provided for in Articles 9 and 10 of the Law of the Russian Federation "On the Protection of Consumer Rights".

(as amended by Decree of the Government of the Russian Federation dated May 17, 1996 N 595)

(see text in the previous edition)

17. In specialized and branded bakery stores and in the bread departments of other stores, in addition to bread, bakery and confectionery products, sugar, tea, coffee, cocoa, flour, cereals, pasta, dry products for baby food and food concentrates, and in stores with a cafeteria - also hot drinks (tea, coffee, cocoa, milk), flour and confectionery products of own production.

18. Bread and bakery products may be on sale at a bread trading enterprise after they come out of the oven no more than:

36 hours - bread made from rye and rye-wheat wallpaper and rye peeled flour, as well as a mixture of wheat and rye flour;

24 hours - bread made from wheat-rye and wheat flour, bread and bakery products weighing more than 200 grams from high-quality wheat, rye flour;

16 hours - small-piece products weighing 200 grams or less (including bagels).

After these deadlines, the sale of bread and bakery products is prohibited; they are subject to removal from the sales floor and are returned to the supplier as stale.

19. At the request of buyers, bread and bakery products weighing 0.4 kilograms or more (except for packaged products) can be cut into 2 - 4 equal parts and sold without weighing.

20. The sale of bread and bakery products that do not meet the requirements of current standards, technical specifications, as well as those with signs of damage from improper storage is prohibited.

The sale of bread products by persons accepting money from buyers is not allowed.

In case of sale of poor-quality bread or bakery products (crunch, hardness, voids, lack of mixing, presence of foreign inclusions), enterprise employees are obliged, at the request of the buyer, to unconditionally exchange them for good quality ones or return the money. Poor quality bread and bakery products returned by the buyer are considered a sanitary defect.

21. If signs of potato disease in bread and bakery products are detected during storage or sale, the seller must immediately notify the supplier. Affected products are withdrawn from sale and destroyed in accordance with applicable regulations. A report on the disease of bread products with potato disease and their destruction is drawn up in the prescribed manner.

Shelves, cabinets, trays, containers - equipment in which products infected with potato disease were stored are thoroughly washed with a soapy solution and then with hot water.

He went several times to help budding entrepreneurs, but they were in no hurry to buy new equipment. Instead, the partners invited Bunyakov to invest in their company. His wife Anastasia convinced Roman to accept the offer. They met in the late 1990s in one of the first European-style bakeries in Russia - Delifrance. Anastasia worked as the manager of the establishment, and Roman worked there as a baker.

“There were huge queues at Delifrance. People bought two or three fresh baguettes, despite the fact that they cost several times more than regular loaves. We were so nostalgic for those times that we decided, what if this is a chance to repeat that success,” says Bunyakov. So he became a co-owner of the Varenishnaya bakery. They didn’t make dumplings there, but rolls with jam and marmalade, baked pies and bread. The finished products were sold to cafes and restaurants, and from time to time Bunyakov exported goods to food markets and food festivals.

At one of them, he met Olga Dobychina, who, together with her husband Daniil Nikitin, was promoting a Scandinavian brand of tableware. She invited Roman to become a partner in a new project - a bakery on the territory of the Danilovsky market. “Maxim Popov (at that time the manager of the Danilovsky market. - RBC) He offered us unique conditions - 50 thousand rubles. per month for 32 sq. m,” says Bunyakov. “This was one of the first such projects, and the guys’ eyes sparkled. The place I chose for them was not the most accessible, so the price was good. People walked through the entire market to buy good bread, and at the same time they also bought everything else,” recalls Maxim Popov. The budget for opening a bakery called “Baton” was only 450 thousand rubles.

Bread on the market

So, in June 2014, Varenishnaya acquired a good sales channel - the Baton bakery, co-owned by Bunyakov, Dobychina and Nikitin. “Varenishnaya” baked, we took it all to the market, Olya and Danya arranged the display, and sold it at the counter one by one,” says Bunyakov. He was amazed by the turnover of the retail business: three months after the opening, daily sales of “Baton” began to exceed 50-60 thousand rubles. On Friday and Saturday, revenue reached 140-150 thousand rubles. “These are fantastic numbers for a bread industry,” says Roman. Retail margin reached 75%; however, they had to spend money on logistics: the products were delivered in a minivan, the rental of which cost 3 thousand rubles. in a day; another 200-300 thousand rubles. per month was spent on packaging so that the products do not lose their appearance during transportation.

It soon became clear that the premises in Krasnogorsk were not suitable for large-scale production: the furnaces did not have enough electrical power. Bunyakov found new premises: in the fall of 2014, the opportunity arose to build a bakery in the administrative building of the Danilovsky market. This would reduce logistics costs.

Roman estimated the initial investment at 13 million rubles, but his partners in both Varenishna and Baton were not ready for such investments. As a result, Bunyakov left both projects and decided to act alone. Olga Dobychina refused to discuss with RBC the reasons and circumstances of the separation from Roman Bunyakov.

In 2015, the entrepreneur built the Glavkhleb bakery. In reality, at the start, investments in production amounted to 9 million rubles: 1.5 million went to repairs, the rest to the purchase of equipment. Monthly rent cost 250 thousand rubles. “Since I sell kitchen equipment, I naturally wanted to supply myself with the best that is on the market. To create not just a bakery, but a whole showroom,” says Bunyakov. He still hasn’t given up his hired job at Technoflot and uses his own bakery to demonstrate the capabilities of kitchen equipment to potential clients. Glavkhleb began selling baked goods to bakeries, including Baton, farm stores, coffee shops and restaurants.

Often, beginning entrepreneurs imagine a “family” bakery as a small production facility and a shop attached to it. However, in Moscow, according to the entrepreneur, such a business model does not work. “Production with only one point is a disaster,” says Roman. — On the one hand, the bakery needs power reserves so that production can be quickly increased. On the other hand, this is a large investment in equipment. The stove alone can cost a million rubles. You need to buy a large-capacity refrigerator right away, but at first you fill it only a third. It makes no sense to keep such a colossus for the sake of even one super-successful point of sale.” According to his calculations, the cost of a croissant in production serving one retail outlet will be 45 rubles, and if there are ten outlets - already 19 rubles. In retail, such a croissant can be sold for 100 rubles.

It would seem that bread is a commodity of everyday demand, but it is almost impossible to predict sales. According to the founder of the KhlebNikoff bakery and confectionery, Ekaterina Volkova, the business of bakeries and confectioneries is highly seasonal, depending on the weather, traffic jams and many other factors: sometimes there is an influx of people, and in bad weather, most of the products - up to 60% - have to be written off. “Since we are focused on the above-average level, we simply cannot display yesterday’s bread,” says Volkova.

Production costs

In April 2016, Ginza managers began reconstructing the Danilovsky Market building, which housed the bakery, and Glavkhleb was asked to move out. I had to look for a new premises. Moving and renovation of a 400 sq.m. premises. m near the Semenovskaya metro station cost the entrepreneur 1 million rubles. In addition, some small customers found it inconvenient to travel to a new address to purchase products, and they changed suppliers. Even the owners of Baton refused bread. “They were replaced by larger customers. For example, Rappoport restaurants,” says Roman. “They, of course, ask for special prices, demand that each bun be properly packaged and labeled, but the volumes are also large.” One of the clients was the Doubleby coffee chain, where Bunyakov began supplying croissants and bagels with cherries.

For Bunyakov’s business, a large number of wholesale customers is critical: savings are achieved through the volume of purchases of raw materials and the full load of equipment. The more diverse clients, the more stable the purchases. Today, the Glavkhleb bakery has more than 300 trading partners who buy thousands of products every day.

Glavkhleb has a staff of 52 people, 15 of whom are couriers. Flour is purchased in Perm and Orenburg, but even the most expensive flour on the market does not always meet quality standards. “You buy two 100 kg bags - good flour. If you buy a ton, it’s bad,” Bunyakov complains. He spends 25-30 thousand rubles on experiments with products. per month. Daily turnover is 125-130 thousand rubles, profit is 12-13% of this amount. The entrepreneur expects to recoup investments in production in four years.

According to Roman, in the fresh bread market it is easier to make money in retail rather than in production. The volume of investments is lower, but they turn around faster, the margins are higher. At the beginning of 2016, he and his partner Pavel Smirnov opened the Rogalik deli on Nikolskaya Street. Today, about 7% of Glavkhleb’s total production goes there, but entrepreneurs plan to open seven more such points in Moscow. The most sustainable business model in the fresh bread market is the bakery, which has both wholesale customers and its own retail. Wholesale ensures production capacity, and retail brings the main margin.

"Healthy" and unnecessary

The founder of the Little Zhuravlev Bakery, Sergei Zhuravlev, also believes that the production business in the bakery business should be combined with the retail business: his company is simultaneously developing a bakery and a network of bakeries.

The spouses Sergei and Alena Zhuravlev opened their first point at the Rogozhsky market two years ago. They had long dreamed of owning their own cozy bakery while traveling around European cities, and in December 2015 they decided to make their dream come true. We started with production: we rented a premises of about 200 square meters. m near the Rogozhsky market, as well as a point with an area of ​​25 sq. m in the market itself, where they began to sell finished products. All the recipes and technologies were brought from travel, from master classes, and some were worked out at home, in the family kitchen, a year before the opening of production.

The source of investment was the income of another business of the Zhuravlevs - the production of marmalade candies in jars “Vkusnaya Pomoshch”. Production costs amounted to more than 6 million rubles. — they went to renovate the premises and purchase equipment. The most difficult thing was finding bakers and a technologist. “The market for professional bakers in Moscow is very small, the work is quite hard and not well paid - it’s very difficult to find good people,” Sergei complains.

It took about 1.5 million more rubles to open a point on the Rogozhsky market, then the Zhuravlevs opened four more points. “Our 50% of products are Russian and Soviet pastries that everyone understands, and the remaining 50% are recipes from different countries,” says Zhuravlev. “The markup is 100%.” Now the bakery produces about 1.5-2 thousand units of products per day, which are sold through its own outlets, as well as through partners: small restaurants, bakeries, coffee shops. According to the entrepreneur’s calculations, production reached payback after a year of operation; retail outlets reach profitability faster—in about four months. By the end of the year, Sergey plans to increase the number of establishments under his brand to 15 through the sale of a franchise. “Now there are already several buyers, and we are selecting premises. This is a profitable business,” says Zhuravlev.

However, not everyone succeeds: the meager assortment of the bakery can become a stumbling block. In September 2015, entrepreneur Alexander Skuratovsky “for several million rubles” bought an unprofitable bakery in Solnechnogorsk in the hope of bringing it to profit through retail sales. Skuratovsky organized his Kolhoz sales points: he rented a retail space from the Lavka-Lavka farmer’s cooperative in Mega-Khimki and opened a point at the Usachevsky market.

But sales were not going well: people wanted sweet rolls and “confectionery” more, while Skuratovsky offered “healthy” bread, without the use of yeast, only with “live” starters, and several types of cookies of his own production. “We had about 12 types of “healthy” bread, but the range for retail turned out to be quite modest,” complains Alexander. At the same time, he sold bread wholesale to health food stores; they brought at least some profit, while their points were operating at a loss.

The cost of Skuratovsky’s bread was 20-30 rubles, and he sold loaves for 130 rubles, but the entire margin disappeared after deducting the costs of logistics and rent. In September last year, the entrepreneur abandoned his outlets, leaving only wholesale, and in the next two months he worked at zero. However, this did not save him from closing the enterprise. “I realized that you can leave the bakery as a family hobby, but it is impossible to create a more or less interesting business in this “boutique” niche with such a small assortment,” says Skuratovsky.

• Bread kiosk assortment
• Business opening technology
  • • • Similar business ideas:

For many, starting a business selling bread and baked goods seems simple and straightforward. Well, some people think - they set up a kiosk, made an agreement with the bakery, hired a salesperson and the deal is in the bag. In practice, everything may not be so rosy and simple...

Let's start with competition. There is no doubt that the market for bread and bakery products is oversaturated. In every city, at almost every stop, there is a point selling bread and pastries. In addition, any more or less large food market has its own mini-bakery - that’s who takes the main piece of the “pie” in this market. But that's not all. Bakery enterprises increasingly began to develop their own retail chains for the sale of bread and baked goods. And here you are definitely not their competitors if you are going to purchase products from these enterprises.

In short, don't expect an easy start. To gain the trust of a client and lure him away from a competitor, you need to try very hard.

Opening a business should be preceded by competent marketing research, analysis of closest competitors, analysis of their assortment and price level.

At the same time, at the start of the business, it is important not to miss the point. A successful location of a bread kiosk is almost 50% of the success of the entire business. Traditionally, the following are considered lively from a trading point of view:

• Public transport stops. People return home and buy bread;
• Large residential areas of the city. Here the kiosk operates on the principle of “bread within walking distance.”
• Markets (clothing and food). Here the kiosk receives income due to high traffic.

How much money does it take to open a bread kiosk?

• Purchase of a trade kiosk - from 150,000 rubles;
• Decoration of a trade kiosk (advertising board, interior decoration, etc.) - from 40,00 rubles;
• Organizational expenses: costs for obtaining a land plot, registering a business, etc. - from 30,000 rubles;
• Creation of an assortment of goods - from 30,000 rubles;
• Other expenses - from 20,000 rubles.

TOTAL - from 270 thousand rubles.

What can you save on? Firstly, you can buy a used kiosk or pavilion.

Of course, a lot depends on the region and the condition of the object. Some entrepreneurs generally advise renting a kiosk for the first time, which is called “swallowing all the delights of business.” And then invest in the business to the fullest.

And secondly, you can save on purchasing goods by purchasing them for sale from local bakeries. Here's how you agree.

Bread kiosk assortment

Next is the range. You definitely can’t survive on bread alone, since the markup on it is strictly controlled by local officials (an essential commodity). Therefore, it cannot be more than 10-15%. And it makes no sense to mark up the price anymore, since they won’t take expensive bread from you. It’s better to go to the next point. In general, bread serves as a “bait”, and they make money by selling related products: bakery products, confectionery, groceries, cakes, etc. The markup on such goods can reach 50 percent or more. \

Some difficulties may arise with obtaining a plot of land for installing a kiosk. Administrations will not always welcome you with open arms (although now they talk a lot about supporting small businesses). The main thing here is persistence and perseverance in conversations with officials. If something goes wrong at the local level (your rights are being violated), contact the regional administration, write letters.

One of the last stages of organizing a business is finding sellers. And this path is not “strewn with roses.” For any business related to sales, it is very important to have a competent, efficient, polite, and most importantly, experienced salesperson. Due to the fact that the profitability of the bread selling business is not very high (the average profit of a bread kiosk is 2,000 - 4,000 rubles per day), you will not be able to offer high wages to job seekers. This means that not every experienced salesperson will rush to get a job with you.

However, if you have good reserve capital to pay high wages while promoting your business, you can find an “expensive” employee and pay him 30 thousand rubles a month. This way you can quickly achieve self-sufficiency in your business. A cheaper option is to find sellers with no experience and, through trial, error and regular layoffs, select a good team. Or, as a last resort, trade for the first time personally with the project initiator.

Step-by-step plan for opening a bread kiosk

And so, to summarize. To open a bread kiosk, you must:

1. Rent a plot of land in a walkable location or in a densely populated residential area of ​​the city;
2. Purchase a trade kiosk or pavilion;
3. Resolve the issue with suppliers of goods;
4. Register business activity (IP);
5. Select a sales team (2-3 people);
6. Purchase goods and start trading.

How much can you earn at a bread kiosk?

The profitability of a business directly depends on the location of the outlet. The state controls markups on bakery products, so profits depend on the number of products sold. In busy areas, near a cluster of multi-storey buildings, a kiosk can bring in more than 150 thousand rubles. per month. The payback of the business occurs in the first 3-4 months of trading.

Which OKVED code to indicate when registering a business?

• 24 - retail trade in bread and bakery products;
• 2 - retail trade in food products;
• 4 - other retail trade.

What documents are needed to open a business?

To conduct business, you will need to register as an individual entrepreneur. To register, you must provide a photocopy of your passport to the tax office, write an application and pay the state fee.

Which tax system to choose

To open a stall selling bread, it is best to choose the simplified tax system of 6%. This activity is regulated by the state (there is price control for products) and therefore the simplified tax system is the optimal choice of taxation system.

Do I need permission to open?

Before opening a bread kiosk, you need to find out from local authorities where you can locate a retail outlet. You will also have to coordinate the placement of the kiosk with the city's architectural bureau. To open a stall you will need a trade permit.

Business opening technology

The first thing to do to open a stall is to find a place that suits best and can be used for the activity. Next, a stall is purchased (you can make a retail outlet yourself), all permits are drawn up, contracts are concluded for the supply of bread and garbage removal. When everything is ready, you can start purchasing equipment, installing it and launching the stall.