Your own mini-bakery: profitability of production and SES requirements. List of equipment and required documents

A mini-bakery is an enterprise that produces bakery products and carries out retail sales.

The concept of the mini-bakery is baking fresh bread using unique recipes, as well as creating a homely and warm atmosphere in which visitors can eat without leaving the cash register.

The bakery's target audience is residents of neighboring houses, as well as people who care about their health and prefer bread without artificial additives.

Basics competitive advantage The bakery is an advantageous location that allows it to cover two residential areas with a population of approximately 30,000 people.

The mini-bakery’s assortment includes three main areas: standard products, exclusive bread, and French croissants. Each direction consists of three product names. This structure allows you to meet the demand of all target audience, and also make do with a minimum amount of production equipment.

The average bill for a mini-bakery is 100 rubles. Traffic during the day can be up to 1000 people, which guarantees reaching full production capacity within 3 months of operation.

2. Description of the business, product or service

The obvious advantage of opening a bakery is that despite the general decline in household spending on goods and services, the demand for bread remains stable. In addition, similar imported products increase in price, and products from domestic bakeries are not able to compete with bakery products in terms of taste.

In the production of baked goods, we place the main emphasis on the quality of the products used and preserving the unique recipe of each product.

Bread sold in large stores is usually tasteless and contains a lot of vegetable fat and sugar. As for similar bakeries, they focus on making pies and have virtually no dietary products in their assortment.

The assortment is presented in three areas of baking: French pastries, branded bread for those who adhere to a healthy diet, Russian bread. In each direction we produce three types of products.

3. Description of the sales market

The target audience of the project is divided into two segments:

• residents of nearby houses who find it convenient to buy fresh baked goods in our bakery;
• people who adhere to a healthy diet, watch their figure and are interested in buying branded bread with unique recipes.

The bakery competes with similar companies in the following parameters:

• Product quality: it is necessary to use high-quality ingredients and a unique preparation recipe.
• Price of products: standard products are sold at the average market price.
• The assortment is presented in three areas of baking: French pastries, branded bread for those who adhere to a healthy diet, and original Russian bread.
• Location: residential area (yard type bakery), convenient parking (accessible from the main street).
• The presence of a window into the workshop, which allows the consumer to observe the process of preparing products

SWOT analysis of a mini-bakery

4. Sales and marketing

5. Production plan

The sale of goods is carried out in trading floor. Delivery of goods at the project launch stage is not provided.

6. Organizational structure

At the stage of launching a bakery, as well as at the initial stage of operation, you can get by with a minimum number of staff.

Manager monitors the organization of the production and sales process, is responsible for the continuous operation of the bakery and timely troubleshooting. In addition, he performs the functions of a forwarder, manages document flow, receives cash on a daily basis, and determines the company’s development strategy. Since the bakery’s turnover at the initial stage will be relatively small, it can be assumed that combining these responsibilities is possible within one position. This position involves a 6-day work schedule from 10.00 to 19.00 with a 1 hour lunch break.

Salesman-cashier Handles customer service and cash register operations. Every evening, the salesperson-cashier fills out a special journal in which he records cash, and also keeps records of all transactions supported by the presence of checks. In addition, the cashier-seller receives finished products from the workshop, places the goods on shelves, and keeps order in the sales area. The working day of the cashier-seller coincides with the bakery's opening hours and lasts from 8.00 to 20.00. There is no lunch break in the work of a salesperson-cashier, but since the flow of customers is not uniform, he has time to rest. Work schedule - 2 days of work alternate with 2 days of rest.

Baker starts working at 6.00 and ends at 16.00. The baker has complete control over the product production cycle: from keeping records of available raw materials to the production of finished products. His responsibilities also include maintaining cleanliness in the workshop, timely disposal of spoiled products, and maintaining hood cleaning logs. The baker's work schedule is 2 days of work alternated with 2 days of rest.

The salary of each employee consists of two parts: salary (fixed amount) and piecework (percentage of revenue).

In the future, the possibility of introducing additional non-financial motivation for key personnel is being considered - additional training for cooks.

To maintain records, we plan to use the services of an accountant outsourced.

With an increase in production volume, as well as the expansion of services provided, new vacancies will arise in the company: driver, cleaner, administrator, pastry chef.

A detailed calculation of the payroll, taking into account the bonus part and insurance contributions, is presented in the financial model.

7. Financial plan

Let's calculate the initial investment required to start a bakery. They amount to 1,589,811 rubles. Let's take a closer look at their composition.

Equipment:

• Capital investments: 1,123,100 rubles,
• Average monthly revenue: 535,000 rubles,
• Net profit: 57,318 rubles,
• Payback: 23 months.

A feasibility study for opening a business in the field of food production - a mini-bakery, which can be used as a sample for writing a business plan, as well as an example for calculating the economic feasibility of starting an activity.

Target: Justification of the feasibility and effectiveness of organizing a baking business bakery products.

Project Description

Project idea: mini bakery

The idea is to open a mini-bakery in the city “N” (population 270 thousand people), specializing in baking bakery products.

Range.

Planned product range:

• Butter buns (8 types)
• Cupcakes
• Lamb products
• Bagels
• Cottage cheese

Competition

Currently, in the city of “N” there are 2 bakeries and 3 mini-bakeries, all specializing in the production of bread products (bread).

In this regard, the opening mini-bakery will specialize in the production of bakery products (100% assortment). The main competitive advantage is the sale of only fresh baked goods.

Organizational form and taxation system.

Organizational and legal form of conducting activities: “ individual entrepreneur" Form of taxation: Simplified taxation system, income minus expenses, 15%. Accounting: At the initial stage, tax and accounting will be outsourced to a specialized accounting firm. After organizing all production processes and debugging sales, the business owner will keep records independently using the “My Business” online service.

Operating mode:

The bakery will be open daily.

From 00:00 to 10:00 for employees (baker, assistant) directly involved in baking bakery products. This category of employees will work in shifts, two after two.

From 7:30 to 16:30 for employees (manager, sales representative) who are involved in the marketing and sale of finished products. This category of employees will work a 5-day work week, with alternate days off.

General staffing:

Required equipment.

To organize a business you need the following set of equipment for a bakery:

Product sales channels

Main distribution channel: small retail stores located in the city “N” and nearby settlements. Sales through chain (regional and federal) grocery stores are not planned in 2013.

Project Implementation Plan

Calendar plan

According to the calendar business plan for a mini bakery, the launch period for the company is 2 months. All stages associated with opening a business are the responsibility of the business owner.

Total cost estimate for the project:

According to calculations, to open a business, investments in the amount of 1.1 million rubles are required.

Planned financial performance indicators.

Planned revenue and profit for 2013-2014.

According to the organizational plan, the start of the company’s activities is planned for March 2013, and achievement of self-sufficiency is expected in May 2013.

The company's activities are seasonal, the peak of sales occurs in the period September - November and March-April, in the remaining months there is a seasonal decrease in revenue.

Expenditure part.

The costly part of a bakery’s activities includes the following expenses:

• Cost of manufacturing products. This line includes the costs of purchasing flour, yeast, margarine, sugar and other ingredients.
• Variable expenses. Employees' wages based on output (12% of revenue)
• General expenses: This group of expenses includes expenses for wages of employees (fixed part), social contributions, rent for workshop premises, fuels and lubricants, machine repairs, utility bills, administrative expenses, accounting expenses, as well as other expenses.

Planned structure for the distribution of funds received from buyers for 2013-2014.

Calculation of return on investment.

• Project start: January 2013
• Start of activity: March 2013
• Reaching operational break-even: May 2013
• Reaching forecast revenue: June 2013
• Project payback date: November 2014
• Project payback period: 23 months.

Opening risk analysis

The process of implementation and further operation of the project may be complicated by a number of risks and negative factors, which are given in the analysis of risk factors and opportunities for the operation of a mini-bakery. To determine the degree of influence of these risks and their danger to business, we will conduct qualitative and quantitative analysis.

Qualitative indicators are determined expert assessment likelihood of the threat being carried out. Quantitative analysis shows the impact of risks in actual terms.

Qualitative risk analysis of the project

The entire risk zone is divided into external, where the influence of the general economic situation and events not related to the business management process is especially noticeable, and internal, which directly depends on the effectiveness of the organization of management and implementation of the business.

Table 1. Main external risks of the project

All external risks can be mitigated if, at the organizational stage of the business, you develop a crisis management strategy, maintain competent positioning and constant contact with the buyer.

Table 2. Main internal risks of the project

Quantitative Project Risk Analysis

All external and internal risks have a single negative consequence - a decrease in profits. The reasons for the decrease in profit may be:

• increase in raw material costs of products due to increased prices for materials, raw materials, and labor;
• discovery of direct competitors who will be able to win their own market share;
• decrease in consumer demand due to unsatisfactory quality and service, as well as seasonal.

Quantitative analysis of investment risks can be carried out using the sensitivity analysis method using the internal rate of return (NPV) as the main parameter. However, having experimental data specific to a specific market (city N with a population of 270 thousand people), we use the practical calculation method.

The degree of influence of an increase in raw material costs and an increase in selling price

Calculated by calculating the elasticity of demand. With the average cost of products (bun buns (8 types), muffins, bagel products, bagels, cottage cheese) in the range of 19-23 rubles, the increase in the final price will have the following indicators:

Thus, we see that with a low average cost of products, a rise in price can lead to a slight increase in demand (due to consumer expectations), and a rise in price by 20-25% (a significant increase in commodity prices that do not fit into the framework of annual inflation) will lead to loss of an average of 4.5% of customers. The risk has a low quantitative value.

Degree of influence of the competitive environment

To calculate the degree of influence of competition, it is necessary to conduct a detailed analysis of the competitive environment and calculate the market share of each operator. The emergence of a new player always entails a redistribution of shares; at the first stage, this occurs at the expense of the weakest representatives of the industry. In our case, the project involves the use of counterparties (distribution channels - small retail stores located in the city "N" and nearby settlements), which protects against the direct influence of a competitor under long-term and strict contractual conditions (exclusive partnership).

With a total market share of 6%, the degree of influence of the new competitor has a relative share of 1.2% - this is how much a mini-bakery can lose when opening a similar enterprise in the sales area.

The degree of influence of seasonality and level of service

Taking into account the average seasonal decrease in sales of bakery products in the summer within 10-15%, and the basic requirements of buyers for products,

Project risk ranking

The most likely are marketing and seasonal risks of decreased demand, which may be triggered by an increase in the cost of raw materials and the opening of direct competitors. These are the most critical threats, which should be anticipated at the stage of organizing and implementing a business idea.

Relevance of a mini-bakery business plan

General trends

Today, the market for bakery products in Russia has not yet established itself due to the revaluation of values ​​and the general trend of environmentally friendly and healthy food. Over the past ten years, traditional varieties of bread and bakery products have significantly given way to recipes borrowed from the West: croissants, baguettes, croutons, ciabattas, cereal breads and much more. The usual tin bread, capital loaf, rye and Darnitsky, Moscow, bran and Borodinsky, as well as other varieties produced by municipal bakeries, have lost their top positions, and now the distribution of consumer attention falls in equal shares on traditional offerings and borrowed ones (52% to 48%):

Dynamics of growth in consumption of bread varieties

that is, if back in 1970 Western trends had little influence on the choice of buyers who preferred Soviet-made products, then since the 1990s there has been an increase in the influence of Western technologies and emerging commercial competition, which has made it possible to significantly expand the range of bakery products. By the 2000s, traditional breads had lost more than half of the market. This is largely due to the transition of post-Soviet industries into private hands, which picked up the trend and began to produce fashionable and in-demand products.

By 2010, growth dynamics had decreased, and consumers began to lose interest in foreign recipes. In addition, state policy to support national values ​​also influenced the formation of relative equilibrium: now there is equality of assortment choice between tradition (familiar varieties) and borrowing. As for the bakery group, the trends are similar.

The main trend in the market for bread and bakery products in the current period is healthy eating, freshness, and naturalness.. Supermarkets' own bakeries have become very popular, where aroma marketing works well: the smell of fresh baked goods ensures high sales. Traditional factory bakeries are popular among the older generation due to their familiar way of operating and assortment.

According to the Informkonditer IAC, Russians most often buy bakery products at specialized outlets (branded bakery stores, bakeries) and as related products in supermarkets.
Since 2010, Russia has seen a positive growth trend in the production of confectionery products, which constitute internal competition for bakeries, displacing them from store shelves.

Level of competition and foreign manufacturers

The Russian bakery market offers domestic and foreign products. The share of imports is no more than 22%. The main suppliers are Finland and Lithuania. In total, according to statistical authorities, about 28 thousand enterprises in the state are engaged in the production of bakery products - mostly representatives of medium and small businesses.
If we consider the structure of production, the bulk of bakery products are produced in factories:

Structure of bakery products production

About 75% of all traditional bread production is a “social” product. The natural segmentation of bakery products from large manufacturers is ranking by categories:

• Core production (up to 80%) bread- the traditional assortment includes up to 25 items;
• Secondary production: baguettes and loaves - about 5 items;
• Additional production:
  • non-traditional and borrowed varieties of bread, pita bread, crispbread, etc. - up to 10 positions;
    bakery products and pastries - about 25 items.

Despite intense competition in the industry, the niche of bakery and butter products remains unfilled, which appeared due to the redistribution of zones of influence between manufacturers:

• large factories are focused on bread production and do not pay due attention to the bakery assortment. They do not have a wide enough network for selling buns. This is due to high logistics costs and competition with supermarkets, which find it more profitable to sell their own baked goods;
• supermarket bakeries, in turn, cannot compete in all consumer segments, and sell bakery products as minor impulse purchases. Those. They do not release the production of factories (in full), but they also do not satisfy demand with their volumes.

Due to this, the main competition in the production and sale of bakery assortments occurs among private bakeries. The main tools for successful competition in such an environment are an understanding of buyer values ​​and a competent sales system.

Consumer motives and values

According to the results of an analysis conducted by the Institute of Agricultural Marketing, the main selection criteria when purchasing bakery products (in descending order):

• freshness;
• appearance;
• price;
• package;
• manufacturer.

The choice of place to purchase bakery products and baked goods is based on the principle of one-time use (all products in one place) or incidentality: proximity to the place of consumption - home, work, educational institution.

In cities with a population of over 100 thousand people, there are already formats that have their own mini-bakeries. This has increased the influence of retailers on the market structure, since such private production of retailers meets the basic requirements of freshness and low prices. But experts name district grocery stores, discounters and supermarkets among the most successful formats for promoting bakery products.

But it is worth considering that the products of bakeries will not displace the products of large manufacturers, since the latter offer a “social” range of traditional products. Competition can take place in the format of a segmented approach (children's series, women's low-calorie, environmentally friendly, rich in healthy elements, etc.).

conclusions

Due to the redistribution of values, non-traditional recipes for bakery products (borrowed, new, etc.) are very popular today - this gives new market operators the opportunity to conquer their own segment through the original assortment.

The competitive struggle and forced cooperation of bakeries and hypermarkets has led to the fact that the niche of bakery products has not been filled and cannot yet satisfy the existing demand.

The production of bakery products for a mini-bakery can be profitable and successful if the sales system is properly developed and focused on consumer expectations and values.

It is better to sell your own products through district stores (deli format near your home/school/university) or discounters.

Potential competition for bakery products can come from confectionery products, the production of which has been growing for four years now. To mitigate the risk, it is worth strategic planning take into account the possibility of expanding the range by producing confectionery products.

People will always eat. Therefore, some businessmen are considering running their own business exclusively in the catering industry. Fast food sales points are growing like an avalanche. There are two development options in this direction: purchasing a ready-made franchise or implementing your own concept.

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

Is it profitable to run a bakery?

Yes, it's profitable. This business is characterized by profitability of 50-60% and constant demand. Bonus - mobility. The owner of the enterprise can change the product range and adapt to demand. This will allow you to quickly meet customer needs without incurring additional costs. With a decrease in public interest in baguettes or exotic varieties of bread, you need to reorient yourself to the production of confectionery products and puff pastries.

The diagram is based on information from Rosstat. At the same time, industry experts predict an increase in the share of bakeries in supermarkets and small private enterprises to 20 and 16%, respectively. Another trend is also noticeable. The Russian population is increasingly interested in “European” baked goods: ciabattas and baguettes.

Stages of opening a mini-bakery

Starting a business takes place in several stages. This applies to entrepreneurs developing their own model. When purchasing a franchise, most organizational tasks are transferred to the shoulders of the partner. A dilemma arises: on someone else’s project or should you still “promote” your own? It's better to take the second path. Before launching his own model, a businessman must draw up a clear step by step plan. It must be followed strictly. It looks like this:

• Business registration.
• Selection of premises.
• Purchase of equipment.
• Personnel search.
• Purchase of raw materials.
• Establishing sales channels.

Business registration

There are many forms of running your own business. For beginning entrepreneurs who do not operate with large capital, two are suitable:

• limited liability company;
• individual entrepreneurship.

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

Entity

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

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

You need to additionally open a current account and form an authorized capital. Registration authorities also require that documentation be provided at the legal address of the company, for example letter of guarantee from the owner of the premises. The state fee for opening an LLC is 4 thousand rubles. On average, registration time (including collection and preparation of documentation) takes 1 month.

IP

Everything is simpler here. A businessman needs to fill out the appropriate application on form P21001, pay a state fee (800 rubles) and provide a copy of his passport. After receiving the registration certificate, the next step in the plan is to choose a tax system. A simplified system is perfect for individual entrepreneurs. There are two options:

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

The first type is simpler for calculations, but in case of large monthly costs, the second one is also applicable.

Important: The difference between an individual entrepreneur and an LLC lies in the form of liability. An entrepreneur, in case of problems with his activities, risks all his property, and a limited liability company only risks the amount of its authorized capital. For beginners in business, it is recommended to open an individual entrepreneur.

Selection of premises

For a mini bakery right choice premises is key stage plan. The main criterion is cross-country ability. The turnover of an enterprise directly depends on traffic. For this type of business there are 3 placement options:

1. Rent in a shopping complex.
2. Pavilion at the bus stop.
3. The apartment is on the first floor of a residential building.

Each type has advantages and disadvantages. A detailed comparison will help you make your final choice.

Rent in TC

There are many advantages. For example, a businessman does not need to undergo a fire inspection, since this has already been done by the owner of the premises. The rent (from 300 rubles/m2) directly depends on the popularity of the shopping center and the location of the bakery inside the hall. This is what is considered the most accessible for beginning entrepreneurs. The disadvantages include:

1. Adjustable operating mode.
2. Competition within the shopping center itself (sometimes several individual entrepreneurs of the same focus are located in one complex).
3. Problems with future expansion.
4. Limited power grid capacity.

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

Pavilion at the bus stop

This type of activity requires serious investments. The price for making a pavilion reaches 6-12 thousand rubles/m2. The problem also lies in coordinating the location of the mini-bakery with the city administration. It will not be possible to simply install production at a bus stop with a lot of traffic. The entrepreneur independently obtains permission from the SES and fire inspectorate, negotiates with power engineers about the allocated capacities and connection to the network. The advantage is independent adjustment of the operating mode. Some shopping malls open only from 9 am, but you can set the pavilion’s schedule yourself, taking into account the intensity of traffic during the day.

Apartment on the ground floor

For beginners in business who do not have great financial resources, this method of doing business is not suitable. The advantages are the same as those of a pavilion at a stopping point; the disadvantages include the high cost of doing business. In a city with a population of over a million, rent for premises on the ground floor of a residential building does not fall below 30 thousand rubles. This has a negative impact on business profitability.

Important: from personal experience Entrepreneurs are advised to stay in pavilions at the bus stop; at the start of work, renting from a shopping center is also suitable.

Equipment purchase

A mini-bakery will require different equipment. You can make your choice only after setting the range of baked goods. Basic set includes:

1. Convection oven.
2. Proofing cabinet.
3. Dough mixer.
4. Flour sifter.
5. Stainless steel tables.
6. Dough forming machine.

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

Imported

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

Domestic

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

Important: You can save additional money by searching for used equipment. Sometimes such a solution is the only solution for beginners in the baking business.

Recruiting staff

Personnel decides everything. The phrase is hackneyed, but relevant for any business. The mini-bakery was no exception. The success of an enterprise directly depends on the quality of personnel training. All bakery workers must have health certificates and undergo periodic medical examinations. Ignoring this requirement will result in penalties and closure of the business.

Who to hire?

To organize a bakery you will need:

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

The entrepreneur himself often becomes the manager. It is not economically profitable to hire a separate accountant to keep records. It is better to delegate the solution of these tasks to outsourcing companies.

Important: You cannot use the services of third-party specialists without concluding contractual obligations.

Where to look?

There are many options for finding employees. These include:

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

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

Salary fund

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

Purchase of raw materials

The purchase of products for subsequent processing must be carried out taking into account the capacity of the mini-bakery itself. You cannot skimp on quality; in the future, this will directly affect demand among the population. Customers will quickly appreciate the drop in taste characteristics and simply stop buying the product. The preparation of bakery products is carried out using two methods:

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

Each business model has advantages and disadvantages. Both options need to be taken into account and considered when drawing up a reopening plan.

From basic raw materials

This method is cheap, since the entrepreneur independently searches for suppliers and selects the terms of the contract. The added value is maximized. If prices fluctuate at one wholesale base, you should start collaborating with other companies. The quality of bakery products directly depends on the established technological process and recipe.

From semi-finished products

When opening a mini-bakery, beginners often choose ready-made semi-finished products as raw materials. This is especially true for enterprises focused on the production of puff pastries. With this approach, businessmen also save on equipment (the need for a dough mixer, flour sifter and dough-forming machine disappears on its own). Costs for starting a business are reduced. But there are also disadvantages. The technologist cannot control the quality of the product. Suppliers do not warn about changes in the recipe for preparing semi-finished products. Customer dissatisfaction will result in a decrease in demand and profitability.

How to open a bakery - step-by-step video instructions

How to establish sales channels?

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

Don't forget about outdoor advertising. The placement of a sign on the façade of the building is agreed upon by the TC administration. Owners of their own pavilions have much more freedom of action in this matter. Some cities have strict architectural requirements. The nuance must be taken into account.

An increase in demand is also observed in online trading. To create such a sales channel, you will need to develop a website, hire a manager to accept incoming applications and enter into an agreement with a courier service. Delivery is sometimes carried out independently - in this case, the purchase and maintenance of the car should be included in the expense part of the plan. will help reduce the costs of contacting web developers.

Bakery business plan

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

1. Production equipment:
   • convection oven - 30 thousand rubles;
   • proofing cabinet - 32 thousand rubles;
   • dough mixer - 32 thousand rubles;
   • flour sifter - 25 thousand rubles;
   • dough forming machine - 92 thousand rubles;
   • stainless steel tables (2 pcs.) - 4 thousand rubles;
   • refrigerator - 10 thousand rubles;
   • other (knives, etc.) - 10 thousand rubles.
2. Retail store equipment:
   • cash desk - 12 thousand rubles;
   • acquiring - 20 thousand rubles;
   • refrigerated confectionery display case - 57 thousand rubles;
   • regular display case - 5 thousand rubles.
3. Design and advertising:
   • street pillar - 2 thousand rubles;
   • sign - 2 thousand rubles;
   • decoration, staff clothing - 7 thousand rubles.
4. Room renovation(without hiring third parties) - 20 thousand rubles.

These expenses are basic. You also need to take into account monthly rental expenses (for shopping malls). The minimum price for retail space is 300 rubles/m2, construction of a pavilion will cost from 6 thousand rubles/m2, and the lease of land is agreed upon with the administration of the locality in advance. The employee salary fund is not included in the basic values, since a piece-rate payment system is implied. For individual entrepreneurs, you need to take into account the need to make annual payments to the Pension Fund.

Let's sum it up

A mini-bakery business is expensive. The average payback for an enterprise occurs after 6-8 months of operation. The final figure depends on traffic, assortment and quality of products. Marketing policy also plays a key role. Entrepreneurs select scrupulously and carefully, but this is far from a panacea.

Success will come with an established customer feedback system. The manager is required to have clear control over all business processes, right down to identifying the needs and preferences of customers. This approach will allow you to achieve a confident profit and scale your activities (for example, by increasing the number of retail outlets).

People have always known a lot about food. A bakery is the production of baked goods, pies, etc. There have always been bakeries and there always will be. This production can exist independently, maybe at some hyper or supermarket, mini bakeries can be at various cafes and grocery stores.

When opening a mini-bakery, the business plan must include all costs associated with the implementation of the project: investments in the purchase of equipment, running costs for production and rental premises. Also, the bakery business plan must contain a marketing strategy for business development: without this, it will be difficult to establish stable sales of products.

A bakery business plan includes a financial and organizational plan, as well as advice on choosing a marketing strategy for the business. The obvious advantage of food production is that bread is a product that will always be in demand, regardless of the political situation, fashion trends and income levels: you just need to find a niche for your company.

How to open a mini bakery from scratch?

A bread bakery, the business plan of which includes financial calculations, stages of project implementation and recommendations for choosing a marketing strategy, will allow you to open a mini-bakery from scratch without any extra effort, avoid all the pitfalls and receive a stable profit in the future.

Stage 1. Search for investment for the implementation of the bakery project

Significant costs for the purchase of equipment for a mini-bakery suggest the need to seek investment in the project. Attraction bank loan will increase the payback period of the project due to the need to pay interest. Another option is to attract investment funds. In this case, you will have to give part of the profit from the project to the investor.

At the stage of searching for investments, you should pay attention to the possibility of purchasing a ready-made bakery business. This will allow you to avoid costs for the purchase, installation and commissioning of equipment, as well as the search for personnel involved in production. In addition, the operating mini-bakery has well-established ways of selling products, which means stable revenue.

Stage 2. Company registration

It is possible to register a company engaged in the production of bakery products on your own, or by turning to the services of a specialized legal company involved in registering companies. The latter option will be more expensive than registering yourself, but it will save time for more important matters related to organizing a business. If you do not want to fill out an application for company registration and stand in queues at the Federal Tax Service, then a reasonable step would be to entrust this work to specialists.

Another important point– choice of organizational and legal form for the bakery. The most common options are individual entrepreneur or limited liability company. In the first case, the business owner will be liable for the company’s obligations with all his property; in the second case, his financial liability will be limited to the contribution to the company’s authorized capital.

Stage 3. Registration of permits.

In order to be able to produce food products, it is necessary that the products produced comply with production premises standards of Rospotrebnadzor, sanitary-epidemiological service and fire safety.
To start production, the following documents must be completed:

Sanitary and epidemiological conclusion for production;

Sanitary and epidemiological certificate for products;

Certificate of conformity;

Conclusions from the fire inspection.

The costs associated with obtaining permits are included in our registration costs.

Stage 4. Search for production premises

A bakery is a business whose premises must meet certain requirements. In accordance with legal requirements, a bakery cannot be located in the ground floor of a building or in a basement; all utilities must be present: water supply with hot and cold water, sewerage and ventilation. In addition, the requirements relate to the interior decoration of the room: the walls must be tiled and the ceiling whitewashed.

The business plan for a bakery store involves searching for premises in an accessible and “passable” location for customers. To organize a bakery, you will need a room with an area of ​​at least 80 square meters, if in addition to the bakery you plan to sell products in a retail store, you will have to rent an additional 30-40 square meters.

Stage 5. Purchase and installation of equipment

A mini bakery is a business in which a lot depends on the quality of baking equipment. What do you need to open a bakery? The business plan presented here assumes the purchase of only the most necessary equipment. A mini-bakery project cannot be implemented without a bread machine, a dough mixing device, a table for cutting and shaping dough, trolleys for finished products, and a flour sifter. A real business plan for a bakery involves the purchase of the most inexpensive domestically produced equipment. Foreign analogues are much more expensive, but have better performance characteristics.

As a rule, those companies that sell equipment for baking bakery products also offer customers installation of this equipment. For this reason, installation difficulties should not arise. When choosing an equipment supplier, you should pay attention to reviews from the company’s clients who have already purchased and ordered equipment installation, as well as the warranty provided by the supplier.

If you need to save on purchasing equipment, you can refuse to buy a dough kneader and flour sifter, and buy flour and other ingredients instead ready dough. Partial-cycle production will allow you to save on the purchase of equipment and on wages for workers involved in production. The disadvantage is the impossibility of complete control of the technical process, and therefore the quality of the product produced.

Stage 6. Costs associated with hiring personnel

Workers employed in food production must have a health certificate. In addition, the quality of the product directly depends on the experience and qualifications of the bakers. Therefore, the logical solution would be to hire employees with experience. It is unreasonable to assume that an unskilled worker who declares at an interview that he bakes excellent bread in his home kitchen can handle the equipment of a mini-bakery.

Contact recruiting agency will greatly simplify the recruitment process. Yes, you will have to overpay for the agency’s services, but the owner will be confident in the qualifications and experience of his employees. As we know, time is money, if the future business owner has no experience in conducting interviews, if he is not eager to check the entries in the work book with the data presented in the applicant’s resume, the easiest way would be to entrust the search for employees to an agency, and spend the free time more rationally.

Based on the current staffing schedule, we will calculate tax deductions.

Bakery Marketing Plan

The specifics of the business require you to occupy a certain niche. No matter how hard the owner of a mini-bakery tries to optimize his costs, he will never be able to compete on the price of products with a bakery that produces hundreds of thousands of rolls per day. Therefore, when creating a mini-bakery, you need to pay attention to product quality. Without a marketing plan, a business is doomed to fail. Before implementing the project, the owner must answer the questions: how will the product interest the buyer? Why would he choose my baked goods over cheaper mass-produced or competitor products? Based on this, you should create a marketing strategy and begin to implement it.

Shop-bakery

If possible, part of the bakery premises should be converted into a retail store. The incomparable smell of fresh baked goods will attract visitors better than any other advertising. Relatively small costs for commercial equipment will quickly pay for themselves due to retail sales. Another sales direction is the sale of products in small retail stores. As practice shows, at the initial stage it is useless to try to offer your products to large retail chains: an unknown bakery has little chance of placing its products on the shelves of large hypermarkets, so you should focus your efforts on working with small stores.

Specifics of manufactured products

Nowadays, no one can be surprised by simply delicious buns. The business plan for a mini bakery involves developing a marketing strategy taking into account the specifics of baked goods that will interest the buyer. The business owner should pay attention to popular and current bakery trends that are in demand.

Yeast-free bread is a current trend

Bakery products made without yeast are considered healthier. A mini bakery, the business plan of which includes the production of such bread, has a better chance of being successfully implemented compared to a project for the production of yeast products. On the other hand, yeast-free products require the use of a special technical process, as well as the appropriate qualifications of the workers involved in production.

National cuisine is an excellent option for a bakery store: business plan

Another highlight could be the use national recipes for baking. Culinary preferences different nations the world suggests original, original and unique baking recipes: Armenian lavash, American flatbreads, Indian chapati - this list can be continued endlessly. The national flavor of the bakery guarantees that it will have regular customers and therefore will be a serious competitive advantage.

Costs, profits and payback of the project.

For calculations, we assume that to organize a business we will register an individual entrepreneur, taxation is a simplified reporting system. Also in organizational expenses we will take into account the costs of certificates of conformity of manufactured products. The initial investment in the project will be:

To simplify, we consider that in our calculations we consider only the production and sales of products small batches to grocery stores, cafes, restaurants, etc. Additional investments may be required as working capital to start a business. Total investment for equipment and registration actions from 500 thousand rubles.

The main costs associated with production in a bakery.

• Rent of premises – 64 thousand rubles (the area of ​​the required premises is 80 m2, rent 800 rubles/m2);
• Utility costs – 16 thousand rubles;
• Purchase of raw materials for production - depending on the volume of products produced;
• Staff salary - 90 thousand rubles (bakers - 4 people, cleaners - 1 person, accounting - outsourcing);
• Other expenses (disinfection, deratization, garbage removal, maintenance of equipment and cash account) - 10 thousand rubles.

Let's summarize the main costs in a table.

Bakery revenue.

To calculate revenue, you need to decide on the list of products. The profitability of bakeries producing buns and various gingerbreads is 30-40%, the profitability of bakeries producing bread and loaves is 10-20%. In our calculations we will consider the production of a French baguette.

A standard baguette is cylindrical in shape and weighs 250 grams. Ingredients: flour, water, rye and salt. For 1 kg. flour will require 0.62-0.65 liters of water (it is recommended to replace water with whey in whole or in part), the weight of the dough will be 1.62 kg. Salt and sugar are 1% of the volume, yeast is 2% of the volume.

The productivity and sales of our bakery is 15 kg/hour. The revenue of a bakery with existing equipment can increase by increasing the volume and range of products.

Based on costs and planned revenue, we will calculate net profit.

Bread is the head of everything. And if it is also very tasty, then success for your business is guaranteed. Today we looked at how to open your own mini-bakery, how much it will cost and what needs to be done for this; we hope the material presented was useful from a practical point of view.

Welcome everyone to my website! Today I have a rather controversial article topic, it relates to.

I want to talk about income and expenses of this business. I will say right away that the article is not a dogma and in every special case the calculation will be different, since this is influenced by many factors, but the main points can still be highlighted.

Let's consider the expenses and income of a middle-class mini-bakery.

Expenses of a mini-bakery in 2015

I will divide the expenses of the mini-bakery into several main points:

1. Temporary expenses. These will include one-time expenses that will certainly appear in the course of your activities;
2. Fixed expenses. You will bear these expenses monthly and they will change only with small adjustments.

Temporary costs of a mini-bakery

First in line, of course, are production (one-time) expenses:

• Oven for mini-bakery. There is no need to save money here and you need to buy a quality oven. On average, the cost of such a stove will cost 600,000 rubles. There are, of course, cheaper options, here you already look at the amount of money you are going to invest in your business;
• Dough mixing machine. The cost of such a middle-class car is about 250,000 rubles;
• Proofing cabinet, the purchase of this equipment will cost you 40,000 rubles;
• Dough cutting table. There are a lot of options, the average price is 40,000 rubles;
• Dough sheeter- its price is about 20,000 rubles;
• To the flour sifter you will have to spend about 10,000 rubles;
• Baking trolley will cost approximately 13,000 rubles.

Next in line will be the purchase of commercial equipment:

• KKM (cash register) price from 17,000 rubles;
• Money box- from 1,000 rub.;
• Safe from 12,000 rub.;
• Showcases and product storage cabinets There is so much variety and the price range is so wide that it’s hard to say. The price starts from 8,000 rubles.

Temporary expenses for a mini-bakery also include cosmetic repairs to the premises you rent (most likely rent) and a sign for it. Obtaining permission from the SES and firefighters also costs money.

Let's now look at what fixed expenses your business will incur:

Fixed expenses of a mini-bakery

• Raw materials. I put raw materials in first place; this is where the lion's share of expenses will go; their size depends on your turnover;
• Renting premises. If you do not have the money to purchase the premises, you will have to rent it, the rent is paid monthly and its size will depend on the size of the rented area and the cost of sq.m.;
• Taxes- of course you need to pay taxes for your activities. We have already decided that taxation will be chosen by you, of course, carry out the calculations which is more profitable;
• Wage. No matter how you look at it, you won’t be able to cope with the production at your mini-bakery alone and naturally you will need to hire employees who need to be paid a salary;
• Contributions for your employees to the Pension Fund of the Russian Federation, the Compulsory Medical Insurance Fund and the Social Insurance Fund, personal income tax (if you have employees, you are required to pay contributions for them by the 15th day of the following month);
• If you have chosen individual entrepreneurship, then you will also have to pay for the activities of the individual entrepreneur;
• Metroweight. Perhaps this organization will be called differently for you, this organization serves cash registers and having concluded an agreement, you must pay them monthly fees;
• Transport. The transport that will be used to bring raw materials and take away finished products must also be included in the monthly expenses;
• Advertising. I have already mentioned in other articles that advertising is the engine of trade, especially for production. Every month you will need to allocate a certain amount of money for (image advertising);
• Checking account. Every month they will withdraw money from you for maintaining a current account, depending on the bank you choose, from 500 to 2000 rubles.
• Internet and telephone. I combined this group into one because nowadays they are inseparable; the amount of payment depends on the operator;
• Electricity and water Most likely, when concluding a lease agreement, the landlord will highlight this as a separate clause due to the fact that production consumes a lot of energy and water.

That seems to be all regarding the expenses of a mini-bakery, as you can see there are quite a lot of them. It is also possible that this is not yet full list and some positions may appear. As I said earlier, this is a basis and both the cost and types of expenses may vary.

Income of a mini-bakery in 2015

Now we come to a more pleasant moment of this business - this is to sum up the earnings (income) that you can get by having your own mini-bakery.

The income of a mini-bakery is also influenced by many factors, from the location of the bakery itself to the products it produces.

One of the most profitable products that you should produce in your mini-bakery are buns; in this case, profitability can reach 50%. As for simply producing bread, the profitability here is an order of magnitude lower and amounts to about 20%.

Let's make an approximate average calculation of income in the production of buns:

For let's take an example such an indicator that a mini-bakery processes 1 ton of flour per day and produces buns weighing 120 grams. at a cost of 45 rubles. PC.

• Total turnover for the year - 21,895,000 rubles;
• Expenses - 12,000,000 rubles;
• Net profit of a mini-bakery with simplified tax system 6% = 11,280,000 rubles. in year;
• Net profit of a mini bakery with simplified tax system 15% = 11,480,000 rubles. in year;
• mini-bakeries in this case are about 52%.

Full business payback 1.5 years.

In the end, I want to say that 90% of the revenue and rate of return on business depends on you.

First of all, develop a dealer network (if you can call it that), look for trading partners. It might be worth hiring a couple of sales representatives.

Over time, the business will develop and people will come to you to purchase your products.

Highlight your main ones, and also take care of the quality of your products, this is what will have the greatest impact on the promotion of the business itself.

Don't forget to conduct market research to know your competitors' weaknesses.

That's all! You can ask questions in the VK group "