Mini bakery business plan. Mini-bakery business plan with calculations - how to open a mini-bakery Original bread varieties to expand the range of bakery

INTRODUCTION

In a market economy, a business needs planning to become viable and profitable.

In today's rapidly changing economic situation, it is impossible to achieve positive results without planning your actions and without predicting the consequences. Only careful and responsible business planning can significantly help in the survival of enterprises, and ultimately in their achievement of consistently high results. To the greatest extent, business planning is necessary for small and medium-sized enterprises operating in conditions of high uncertainty and, as a consequence, having less margin for error. Thus, one of the main program documents of an entrepreneur who wants to start or expand his business is a business plan.

A business plan is a document that allows you to assess the effectiveness and reliability of investment in the implementation of a commercial project. It is intended for:

- messages about the idea to interested parties;

- attracting cash and other funds in the form of investments for the implementation of the project;

- the investor's assessment of the reliability and attractiveness of his investments;

- effective management of the ongoing project.

There are no strictly regulated forms and structure of a business plan, however, such sections should be provided as:

1) resume - general characteristics of the company, the main idea and goals of the business, the essence of the project, the main economic and economic indicators, the need for financial resources, their intended sources;

2) analysis of the market situation - characteristics of goods (services), their advantages, consumer qualities; characteristics of the industry, identification of potential buyers, market capacity; characteristics of competitors, assessment of the competitiveness of the enterprise;

3) marketing plan - marketing goals and strategies, pricing, sales promotion, advertising, sales channels;

4) production plan - a description of the production technology, necessary equipment, suppliers, calculation of the cost of production;

5) organizational plan - should contain the features of the organizational and legal form of the enterprise, a diagram of the organizational structure of management, the need for personnel, labor incentives, legal support for the economic activity of the enterprise;

6) risks of the firm's activities - a list of possible project risks, their characteristics, methods of their minimization;

7) financial plan - calculation of production volumes in physical terms, proceeds from product sales, net profit, determination of the payback period, production profitability.

The object of this test work is the mini-bakery "Sdobushka", which is engaged in the production of bakery products and their sale without intermediaries in Voronezh.

The reasons for choosing this type of enterprise is that even in times of crisis there is a demand for bakery products. In terms of profitability (50-60%), bread production is one of the most attractive areas of business. According to experts, with any forecast of market development, the profitability of bread production will not fall below 25%. The demand for bread does not depend on the weather, season, or government policy.

1.SUMMARY

The essence of the project: opening a mini-bakery.

Type of activity: production and sale of various traditional bakery products.

Price segment: medium and low.

Product sales: 100% retail through our own bakery store.

Region: the city of Voronezh.

Property type: rent.

Maximum design capacity: 500 kg / day.

The planned sales volume in the first two months of the enterprise will be 40% of the maximum capacity.

The volume of the bread and bakery products market in Voronezh is 350 t / day.

Short-term goals of the project:

- effective survival in a competitive environment;

- consolidation in the market of bakery products in Voronezh.

Long-term goals of the project:

- expansion of production;

- creating a circle of regular customers;

- increase in the value of the company.

Project benefits:

- stable income (the demand for bakery products does not depend on the season, weather, government policy);

- mobility of production (a mini-bakery can easily change the assortment in accordance with the needs of the market);

- quick payback with a competent organization of work.

The required volume of investments is 768 690 rubles.

Sources of financing:

- own –383 690 rubles.

- borrowed - a loan from Kommersant in VTB24 bank branch No. 3652 (Contacts: 394030, Voronezh, Koltsovskaya str., 31, www.vtb24.ru) in the amount of 385,000 rubles. for 12 months at 30% per annum, commission for issuing a loan 2% - 7,700 rubles.

The return on sales will be 49.2%.

The payback period for capital investments is 6 months.

It is supposed to use the simplified taxation system (STS) at a rate of 6% on income.

The activity of mini-bakeries does not require compulsory state licensing.

2. ANALYSIS OF THE MARKET SITUATION

2.1 Product characteristics

Sdobushka LLC will produce and sell traditional bakery products made from yeast and puff pastry. Dyes, preservatives and other chemical additives will not be used in the production process.

It is planned to release products of the following assortment:

1) bread from a mixture of flour varieties (rye, wheat 1 sec.);

2) wheat flour bread:

- wheat bread (wheat flour 1 sec.);

- loaf for tea (wheat flour 1 sec.);

- braided wicker with poppy seeds (premium wheat flour);

- sliced \u200b\u200bloaf (premium wheat flour);

3) bakery products (premium wheat flour):

- ordinary baking;

- puff with jam;

- poppy seed puff;

- bagel with poppy seeds;

- bun "Moscow";

- cinnamon bun;

Table 2. Assortment structure

The average price of bakery products is 56.375 rubles. for 1 kg.

The manufactured products have such properties as:

- freshness;

- low price;

- attractive appearance;

- quality;

- natural ingredients.

Table 3.Advantages (disadvantages) of the offered goods (services)

2.2 Sales market

Bread and bakery products are essential food items, i.e. are products of everyday demand and are considered socially significant goods. According to the historically established tradition, bakery products occupy a special place in the Russian national cuisine. The main raw material for the production of bakery products is wheat and rye flour.

According to official data, large bakeries in Voronezh do not fully satisfy the daily demand of the population for bakery products. Therefore, the creation of private bakeries is a natural consequence of market relations. The main advantage of a mini-bakery is the mobility of its production: you can easily change the assortment, following the demand trends. This means that there is always an opportunity to meet market demands.

The analysis of the market of bread and bakery products in recent years has shown that the main criterion in choosing a product by a consumer is its freshness. This allows us to conclude that mini-bakeries can compete with large bakeries.

The main criterion for choosing the location of a mini-bakery with a store located in it is the proximity to the areas of residence and work of the main category of product consumers. It is planned to rent premises at the intersection of Plekhanovskaya and F. Engels streets. The advantages of this place are as follows:

- the bakery will be located at the crossroads, so more people, seeing the sign, will know about its existence;

- the bakery will be located in the square of residential buildings, which is formed by Plekhanovskaya, F. Engels, Nikitinskaya and Srednemoskovskaya streets, and all other stores are no closer than across the road, which creates an obvious inconvenience for children to buy bread without adult supervision;

- the bakery will be located near several bus stops, which are crowded places;

- on the opposite side of st. Plekhanovskaya is the Central Clothing Market, its attendants, and buyers can easily use the services of a bakery shop;

- on the opposite side of st. F. Engels is the Sozvezdie concern, whose employees can buy bakery products at lunchtime;

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In our country, a growing number of entrepreneurs and businessmen are gradually transferring their assets to a business that will always be in demand. And that is why today more and more mini-bakeries appear in cities today, which offer the competitive quality of bakery products that seem to be quite familiar to us. Bread is a product that will always be bought. We suggest that you also join the ranks of those who have already opened their own mini bakery, but first you need to find out about the business plan for opening a mini bakery.

Mini bakery as a business

Today we offer you to open your own small bakery, where you will produce high-quality and delicious bread and bakery products.

In this case, you will have the organizational and legal form of doing your business as an individual entrepreneur. This is necessary in order to minimize taxes and simplify your own bookkeeping.

The success of the enterprise, let's say right away, will be quite high. Bread is in constant demand. First of all, you will need to find out which niche of this business is most suitable for entering with the lowest initial cost. This can be done very simply. You just need to visit famous mini bakeries and try their range. If you understand at least a little in this area, then it will immediately become clear to you what to focus on in your case. Perhaps, in your city, there are few recipes for dietary bread, and you know that people will buy it.

Description of a mini bakery as a business

In our case, a mini bakery is opening, which will be engaged in baking bread and bakery products. It is assumed that your bakery will be open 24 hours a day in two or three shifts.

Description of mini bakery services

In our case, a standard organization of a mini-bakery is assumed, which will produce bread and bakery products, distribute products through various retail stores. Products will be delivered to kiosks, supermarkets, grocery stores, etc.

Mini bakery business plan

It is important to consider that the room is connected to gas, electricity and water supply networks, or it is possible to make such a connection in the future.

Together with the premises, we begin to look for the necessary equipment. Here's exactly what you need:

flour sifter
proofing cabinet
dough mixer
filling dispensers
bakery oven
cutting tables.

You will find all this equipment from local suppliers - as a rule, in large cities there are enough companies that supply equipment for bakeries.

Next, we are looking for staff for our mini bakery. On average, a small bakery that produces from 500 to 1500 kilograms of products per day will need 4 employees who will work in two shifts. Additionally, you will need to hire a driver and a manager who will sell your product.

Bakery product sales plan

This business plan for a mini-bakery provides for the sale of products directly by the manager himself, who will conclude contracts with retail stores. A hired driver will deliver the products.

Financial plan

Now we will consider the most basic financial aspects that appear when opening our own mini-bakery.

Expenses:

Rent - about 450,000 rubles. in year

Purchase of equipment - 600,000-1,300,000 rubles. in year

Salary for employees - about 1,300,000 rubles. in year

Total: 2,350,000-3,050,000 rubles. for the first year of work.

Income:

The sale of products is 3 rubles from each unit of production, which will approximately amount to 6,000 to 15,000 rubles.

Business plan for opening a mini-bakery

per day depending on the capacity of the bakery. It turns out, from 120,000 to 450,000 rubles. per month.

How to open a mini bakery?

A mini-bakery is one of the types of business that is not affected by the economic crisis. Whatever the situation in the country and even in the world, people willingly give money for homemade cakes.

Opening a mini-bakery is a sequential and multi-stage process. Everything starts in a standard way, with business registration. And it will not be superfluous to draw up a business plan for a mini-bakery in advance with calculations in order to understand what the business is ahead of.

Mini-bakery design and registration

Anyone for whom a mini-bakery as a business will immediately say from personal experience that there are two possible options:

registration of individual entrepreneurship (IP);
registration of a limited liability company (LLC).

Other forms of entrepreneurship will not be suitable for such a business as a mini-bakery due to its small scale. If the founder does not plan to enter large volumes and generally opens his own business for the first time, then the option with an individual entrepreneur is much better suited.

When registering a mini-bakery in the form of an individual entrepreneur, the documentation must indicate the type of activity of the enterprise. In this case, you should select the 15.81 classifier, indicating that the organization is engaged in the production of bread and flour confectionery products with a short shelf life.

You can find out about all types of economic activity in a special all-Russian classifier - OKVED.

An obligatory step is to create a checking account for the future bakery.

Bakery business plan

Most of the clients of such an enterprise are the owners of retail grocery stores and supermarkets, and for them, transferring funds to a current account will be the most acceptable method of payment.

After the registration procedure, you need to decide on the taxation of the mini-bakery.

How to open a mini-bakery - regulations and acts

The mandatory list includes 5 documents. You need to be ready to spend a few days to bypass all the indicated organizations and obtain permits from them for the bread and confectionery business:

permission from the fire inspection;
a certificate of conformity issued by the federal agency for technical regulation and metrology;
sanitary and epidemiological conclusion for production - issued by the sanitary and epidemiological station, this permit gives the right to start manufacturing products in a mini-bakery;
sanitary and epidemiological conclusion for products - also issued by the sanitary and epidemiological station, this permit gives the right to sell products made in a mini-bakery;
permitting document from environmental expertise.

After going through all the formal procedures in the mentioned instances, you can proceed directly to opening a business. Start by choosing the appropriate room.

Choosing a suitable space for opening a mini-bakery

The Sanitary and Epidemiological Station presents an extensive list of restrictions on the parameters of the premises in which the opening of the bakery is planned. Therefore, it is important that the selected location meets all of the following requirements:

the placement of the bakery is not allowed in the basement of houses;
the use of semi-basements is also prohibited for such enterprises;
must have an air conditioner in the room;
walls up to 175 centimeters above the floor should be made of porcelain stoneware or, at least, painted in light colors. Above the specified level, whitewash should be applied, the same applies to the ceiling;
the floor of the bakery must be waterproof, an excellent durable material with this property is porcelain stoneware, which is facilitated by its rough texture;
there should be a separate changing room for staff, as well as a toilet and a sink;
it is imperative to establish water supply and drainage in the bakery;
a separate room is required for storing raw materials used in production (butter, sugar, flour, etc.)

You can stop the choice on a room that is not suitable for a number of points and subsequently engage in bringing it to the accepted standards, however, in this case, additional costs of time and money should be taken into account. After determining the place where the mini-bakery will be opened, it is necessary to equip it properly.

Mini bakery staff

At the initial stage of the mini-bakery, only 4 workers will be enough:

technologist;
baker;
baker's assistant;
cleaner.

The mini-bakery is often a family business, so at first all these responsibilities can be performed by members of the same family, which will save money. Later, with increasing sales, you can find hired workers and, if necessary, increase their number.

Mini bakery equipment

When buying equipment for a mini-bakery, you should rely on a number of key factors:

the cost of equipment;
production capacity of the proposed equipment;
parameters and dimensions of the previously selected room.

If the organizer of the enterprise is limited in funds, then the most suitable equipment at an affordable price should be sought among domestic manufacturers. With the proper approach, it is possible to choose equipment that is not inferior to imported counterparts, while saving on cost from 3 to 5 times.

As for used equipment, you should not take risks and purchase used equipment, so as not to spend extra money on its repair or not to look for a new one if it becomes completely unusable in a short time.

The price of equipment for a mini-bakery will directly depend on its production capacity. It is necessary to pre-calculate the scale of production in order to select the appropriate equipment. On average, the optimum production for a mini-bakery is around 50 kg of bread per hour. The equipment of such power will cost about 350 thousand rubles.

Mini bakery product range

The variety of products depends on the choice of equipment for the bakery, the parameters of which will determine which products can be made in it:

bread is the main type of product, due to which a mini-bakery exists;
bakery products - if technology allows, a wide range of different rolls and cheesecakes with fillings can be produced;
bread with additives - there is a category of gourmets that happily purchases bread with seeds, bran and other fillings.

Having chosen the premises and equipment, you can proceed to the selection of personnel.

Sales and advertising of mini-bakery products

Since the business plan of the mini-bakery was preliminarily drawn up with calculations, it already included the costs of advertising and development. The first step is to set up a display case in the bakery and put up a sign to let people know that fresh bread can be bought here. Many buyers want to buy baked goods from the oven.

The next step is a supply agreement with grocery stores. It is necessary to look for contact with the owners of outlets, make an appointment to demonstrate all the certificates available and, preferably, give the products for testing.

At first, you need to be ready to give the goods for sale in order to achieve loyalty and trust from the client and provide conditions better than those of competitors. It is necessary to offer buyers what other participants in the market cannot do.

Mini-bakery taxation system

At the initial stage, a simplified taxation system (STS) is best suited for such an enterprise. The principle of calculating the simplified taxation system is transparent and simple - the amount of expenses is deducted from income from activities, and the amount received (profit) is taxed. The rate under the simplified system is 15%.

As for the formal part, after registration and choosing a taxation system, it remains to receive a number of regulatory documents and acts necessary to move to the opening stage. All this will be understood and made even easier if there is a person who already has a mini-bakery as a business from personal experience, and who can prompt and advise.

Mini-bakery income and expenses

The income will depend on the size of the initial investment in this business. With large production volumes and a wide range of goods, the profit will be higher and more tangible.

To open a bakery from scratch, you need to spend about 800 thousand rubles. It should also be noted that the first 2-3 months, while the establishment of production and relations with consumers, can be unprofitable.

also interesting:

Bakery products remain one of the most demanded food products on the market. Although over the past decades, for a number of reasons, the share of bakery products has slightly decreased. Nevertheless, bakeries will not disappear anywhere in the near future, and the demand for their products can be predicted to be stable.

Before opening a mini bakery, it is advisable to first carry out calculations and draw up a business plan. The choice of this or that concept depends on the specifics of the situation. For the most part, the business is profitable, since it primarily refers to the business of consumable goods. Let's consider the main features of the industry.

Characteristics

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

Product line

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

Along with this, new products appear on the market: combined products, products with various additives. Because of this, the product line is expanding significantly.

Download a ready-made bakery business plan, current for 2019, you can contact our trusted partners "Biplane"... Download link.

Manufacturers

The share of large manufacturers of bakery products on the market in such a situation will gradually decrease... Already at the moment, the capacities of large manufacturers are loaded by 30-50%.

There are several reasons for this:

less flexible technological process, designed for large volumes;
distribution of mini-bakeries, the production cost of small batches in which is much lower;
organization by large grocery chains of their own production of medium capacity;
the emergence of offal and homemade techniques.

All this leads to the fact that large producers have higher costs and an increase in the total cost of production. They are forced to apply various measures, one of which is additives to products in order to extend their shelf life. Such measures also do not promote the promotion of the product on the market. Positive feedback loop. Demand decreases - the quality is forced to decrease - demand decreases.

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

Competition

In connection with the above, the issue of competitiveness should be initially worked out. A bakery business plan with calculations in almost any case will show the profitability of opening an enterprise. The whole task in the success of the enterprise is to find a selling niche. therefore before drawing up a business plan in this area, it is enough to work out points of sale... When such points are found, it makes sense to work out other aspects.

Competition in the bakery products market is traditionally high:

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

There are several ways to solve the problem of promoting on the market:

Sales agreement. The easiest and most reliable way. When finding customers for a certain volume and set of products, the calculation of the remaining indicators is quite simple;
Finding a free niche. Those. when analyzing the product market, you can find that it is insufficiently filled with certain types of products. There is a risk of error - the products may simply not be in demand in this market. Either marketing flaws;
Marketing policy. Creation of conditions, products better than those of competitors. Generally requires a sufficiently large financial cushion;
Creation of demand for products. The most difficult path. Requires an understanding of sociology and psychology, or the involvement of appropriate specialists;
Online store. An increasingly popular point of sale. It is required to calculate. As delivery of plain bread, most likely, it can be unprofitable, and various confectionery and additional related food products are well worth considering.

Types of mini bakeries

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

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

The organization of this or that type of bakery is somewhat different. For specialized ones, special equipment is required. For a bakery shop, organizing a sales area, or, as an option, preparing an order directly in front of the client. Universal bakeries are equipped with standard bakery equipment. This will affect business plans as well, for example, a bakery business plan will differ significantly from a bakery store business plan.

Location

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

There are no special requirements for the location of other bakeries. General recommendations are to reduce production costs. Those. finding the best option for logistics costs and maintenance costs of the premises.

Requirements for the very premises of the bakery:

not allowed to be placed in basements and semi-basements;
waterproof floor;
walls up to 1.75 meters should be tiled or painted with light paint, the rest and the ceiling should be whitewashed;
the presence of cold and hot water;
the presence of sewerage;
ventilation equipment;
separate rooms: warehouse, shower, wardrobe, sink, toilet.

Besides it is undesirable to place the bakery shop in a multi-storey residential building... Although there are no direct prohibitions on such placement. But in case of disturbance for other residents (noise, odors, etc.), serious problems may arise, up to stopping production, or additional costs for equipment (noise insulation, odor absorbers, etc.).

In terms of area, it all depends on the selected format and volume of production. For the smallest industries, premises of 50 square meters or more are suitable, in some exceptional cases even less.

Equipment

Equipment for a bakery also depends on the format, type, volume and range of products planned for release.

In general, you will need:

ovens;
equipment for kneading dough;
proofing cabinet;
flour sifter;
dough tables;
refrigerator;
sheets and forms;
washing equipment.

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

Some of the equipment is quite used (tables, sheets, forms), some are conveniently purchased under leasing schemes. Also it makes sense to pay attention to Russian-made equipment... Even before the onset of the crisis, the difference in cost reached 3 times; after the onset of the crisis, it only increased. The quality, service life and reliability do not differ significantly. But the repair of domestic equipment will again be cheaper and faster.

Documentation

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

certificate "sanitary and epidemiological conclusion for production";
certificate "sanitary and epidemiological conclusion for products";
fire inspection permit;
permission of environmental impact assessment;
certificate of compliance with the Federal Agency for Metrology and Technical Regulation.

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

Documentation:

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

Staff

In bakery, the most important specialist is the technologist. This will be especially true if a specialized bakery is planned. Compliance with technology and the ability to manufacture high-quality, tasty products that meet customer needs is the second basis of this business after points of sale.

There are no special requirements for the rest of the staff. The number of employees is calculated based on the volume of products and the format of the enterprise.

You may need:

baker;
sellers;
movers;
drivers;
cleaners.

Part of the work can be organized piece-by-piece, or under outsourcing agreements (delivery of products, accounting services, etc.).

Marketing

A ready-made mini bakery business plan includes a standard marketing plan. There are no special marketing and advertising moves here. Business is mostly traditional and conservative, over-creativity is more likely to lead to negative consequences. It is unlikely that performance buns will resonate widely in an inert social environment. But, having earned a bad name on an unsuccessful performance, it will be very difficult to get rid of it.

advertising and hidden advertising (word-of-mouth methods "spreading rumors about a quality product");
discounts and bonus systems for regular customers;
carrying out various actions and presentations at various national celebrations.

Approximate calculation

For a rough example, consider the calculation of a small mini-bakery.

Own equipment room, about 50 square meters. We produce 5-10 product names. Personnel: technologist, baker, auxiliary worker.

The average product price is 50-60 rubles / kg. Average daily sales of 100 - 200 kg. Those. per day revenue: 5 - 12 tr., which will give a month: 150 - 360 tr Or net profit: 30 - 150 tr. The payback will be from 2 to 5 years. If the premises are rented, the payback period of the equipment will be slightly lower: from 0.5 to 3 years.

How much equipment costs and how to choose it - analytics from Khleb Oborudovanie

In principle, starting a mini-bakery is possible even with a little over a hundred thousand rubles. This is a combination of the cheapest oven and a Russian-made dough mixer, but everything else will have to be done by hand. And, nevertheless, such "startups" are justified when it comes to the need to bake up to 200 kg per day. In the conditions of the market situation, such an enterprise can provide bread not only for a small settlement, but also for two or three people. But the imperfection of technology in one bakery cannot guarantee a consistent quality of baked goods. If we are talking about a large number of products and a wide range of products, the size of investment in such production increases significantly. One of the recent projects of the Khleb Oborudovanie company is a small bakery with a cafe in one of the major cities of Kazakhstan. The owner's maximum desire is 1000 kg of products per day, but at the first stage. To launch the bakery, it took about 600,000 rubles of investment in equipment that should provide the main assortment - tin bread, loaves, baguette, bakery products and pies. At the second stage, the order of specialized equipment - dividers and equipment for puff pastry is to be ordered.

When choosing equipment, the “first price” factor has long been the main argument for the customers of the mini-bakery business. The cost of entering the market is extremely important, especially for “small networks”. Often this equipment is of very poor quality, with a low resource and high operating costs. Such bakeries, as a rule, are constantly transported from one rented premises to another, thereby reducing the already low resource of equipment. Mini-bakeries built on the one-man business principle are shaped in a completely different way. The equipment for such bakeries is selected according to the principle of strength-functionality-price. Such enterprises may need re-equipment in 15–20 years, while the operating costs are fully covered by the benefits from the depreciation of the equipment.

“The truth, as a rule, is somewhere in the middle,” Leonid Rabchuk comments on this thought. “If you imagine a bakery as a person, then, of course, the heart of the bakery is the oven, the skeleton is the kneader and the baker is the head.” As in the body, the resource of the heart guarantees it many years of life, and in the bakery, the design and reliability of the oven guarantee success. In this case, not only the thickness of the metal or the "vitality" of the electronics are important for success, but also the availability of service and spare parts for the entire life cycle of the furnace. Today no more than 10-15 manufacturing companies can guarantee this. Among them are FINES from Slovenia, Cimav from Italy, Irtysh from Russia. High-quality dough testing is also a fundamental condition for the production of excellent products, and here, alas, the domestic manufacturer has practically nothing to offer to those wishing to open a mini-bakery. In the segment of kneading machines with a load from 2 to 40 kg of flour, Italian firms are the undisputed leaders, but their quality also varies greatly. Price also cannot be a marker of reliability, there are examples of highly overrated technology. “We are capable of supplying practically any equipment for dough making, - declares in the Khleb Oborudovanie company, - but we give preference to several companies with which we have concluded dealer agreements - these are Italian MacPan and Sunmix. Here we can offer the client not only very competitive prices, but also high-quality support and service. In the segment of small dough-cutting equipment, the situation with inexpensive domestic equipment is even worse. Our industry still ignores this part of the market, this niche is occupied by European manufacturers. The catalog of the Perm company "Khleb Oborudovanie" presents several middle-class manufacturers - a large selection of Italian MacPan equipment: dividers, rounders, seamers, dispensers, providing excellent results for relatively little money. Those wishing to purchase more serious equipment can be offered equipment by the Dutch company DAUB. In its class, this equipment has practically no equal in quality, and even more so in price. It is not without reason that many technological solutions of this company have received the main awards of major international exhibitions. "

“We have been painstakingly forming our catalog for more than 15 years, some firms are added, some are leaving the market, but the basic set remains practically unchanged,” says Alexey Savitsky. - We know all the pros and cons of this technique and we know how to extend its resource. The main difference between the companies that we represent is a passion for the business they do, a passion for bread. This is in tune with us. We work in the most competitive and yet most humane market, because bread is the main food of humanity. "

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

* Calculations use average data for Russia

1. SUMMARY OF THE PROJECT

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.

To implement the project, a room is rented in a residential area of \u200b\u200bthe city, in the immediate vicinity of houses and a busy street. The total production area is 100 m2.

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

The target audience is 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 the crisis;

Manufacturing flexibility to adapt to consumer tastes and market trends;

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

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

Table 1. Key performance indicators of the project

2. DESCRIPTION OF THE INDUSTRY AND COMPANY

Bakery products are a daily commodity. Bread is one of the three leaders in the list of the most popular products among Russians. According to 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, there are 46-50 kg of bread per capita per year. Moreover, the indicators in each region are different. The maximum consumption is observed in the Southern Federal District - 50 kg per person. Figure 2 clearly shows the dynamics of bread consumption per capita. In Russia as a whole, the consumption of bakery products is decreasing. Experts attribute this decline to a trend towards healthy eating, which excludes bread from the daily diet of Russians. As a result, the volume of production of bakery products in Russia over the past decade decreased by 1.4 million tons: by the beginning of 2016, this figure had dropped to 6.6 million tons.

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

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

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Economic crises also affect the dynamics of the bread market development. For example, in 2008, due to a decrease in the level of income of the population, there was an increase in demand for bakery products and, 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 level of income 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 chain 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, with the help of which it is possible to track how the distribution of production between different forms has changed. There is a tendency towards a decrease in the share of industrial bakery and an increase in the share of artisan bakery.

Table 2. Segmentation of the bakery industry

Segment	Bakery market by years,%
Segment
Industrial bakery
Craft bakery
Store baked goods

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The segmentation of the bakery industry as of 2016 is presented as follows: 71% of the total market volume is produced by large bakeries, bakeries in supermarkets - 14%, small bakeries - 12%, others - 3%. At the same time, market participants predict a decrease in the share of large bakeries and the development of a small 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 grow - from 12% to 16% and a further reduction in the share of large bakeries.

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

Thus, we can single out the main trend of the bakery market: non-traditional bread is in demand, which is positioned as a “healthy product”. The modern bakery market places high demands on the manufacturer. Today it is not enough to produce mass, traditional types of bread. To function successfully on 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 Agrarian Marketing, at the end of 2015, prices for bakery products made from premium flour increased by 5% on average in Russia. The maximum price increase was noted in the North-Western 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. Rate of change in prices for bakery products made of premium flour in the Federal District in 2015,%

Benefits of starting a small bakery:

Always fresh bread, which ensures the demand for products;

Manufacturing flexibility to adapt to consumer tastes and market trends

Stable demand, practically independent of the crisis;

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 trend of popularization of mini-bakeries and the development prospects and advantages of the bakery industry allow us to speak 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 bakery's products are positioned as “healthy and wholesome food”, therefore, only high-quality ingredients and a unique recipe are used in the production of bread, which favorably distinguishes the bakery on the market.

The range of products 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 with a healthy diet;

Traditional wheat and rye bread;

Italian ciabatta bread;

French buns and croissants.

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

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

In the future, it is planned to expand the assortment of the bakery, relying 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 baked goods, high-quality and healthy ingredients, unique recipe;

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

The presence of a window to the workshop: by providing for such a layout of the establishment, you can earn the trust of buyers who can watch the process of making bread;

Signature product presentation: each item is sold in a separate paper bag with a product description.

Various marketing tools can be used to promote the bakery: installing billboards and signs; distribution of business cards, flyers or brochures with product descriptions; advertising in the media; radio advertising; participation in food exhibitions and fairs; stocks and so on.

The use of this or that tool depends on the target audience of the institution and the project budget.

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

Every day in the morning there will be “hot hours”, when customers will be able to purchase yesterday's products at a discount;

According to a consumer survey, advertising for bakery products does not significantly influence the decision to purchase a given product. The most important criterion according to which the consumer makes a choice in favor of one or another bread manufacturer is the freshness of the product. Therefore, the key advertising tool is the quality, taste and freshness of the products.

The sales plan is calculated based on the production capacity of the mini-bakery. The bakery is expected to produce 550 kg of baked goods 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 performance of the equipment and 90% of the products sold: 550 * 0.9 * 50 \u003d 24,750 rubles per day or 742,500 rubles per month.

5. PLAN OF BAKERY PRODUCTION

Opening a bakery and organizing production involves the following stages:

1) Location of the bakery and premises. The right space for a bakery with its own bakery is important not only from a marketing point of view, but also in the context of regulatory requirements. The 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 envisaged, 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 rooms, bathrooms, a place for storing industrial waste, a room for staff.

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

To accommodate the necessary production capacity and take into account all the requirements, an area of \u200b\u200b70 to 200 m2 will be required - this depends on the format of the bakery.

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

When choosing a location, you should also consider 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 malls and office centers, on central 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 ongoing project, it is planned to rent a premise in a residential area with an area of \u200b\u200b100 m2 for a long-term period. For industrial premises, 90 m2 are allocated.

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

The rented premises complies 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 for the repair of the premises, including the arrangement of the sales area.

2) Staff recruitment. The staffing 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 per 8-hour shift, to organize the work process you will need:

2 baker-technologists (shift schedule);

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

2 seller-cashiers for the sales area (shift schedule);

Cleaning lady;

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 requirements of sanitation. Bakers should have the appropriate education and work experience, since the quality of the products largely depends on their professionalism.

3) Equipment. Quality equipment is an equally important component of the production process. When choosing equipment for a bakery, it is necessary to clearly understand what 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 skimp on basic equipment.

The equipment required for a mini-bakery includes:

flour sifter - 25,000 rubles;

dough mixer - 100,000 rubles;

dough sheeter - 30,000 rubles;

proofing cabinet - 40,000 rubles;

a table for working with dough - 30,000 rubles;

oven - 300,000 rubles;

baking carts - 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 raw material supply channels and decide on suppliers. It is necessary that all ingredients used meet the requirements of GOST.

When negotiating cooperation with suppliers, you must familiarize yourself with all the conditions specified in the contract. Typically, the shipping costs of the ingredients are borne by your facility. 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 grade and properly stored. It is recommended not to stockpile too much, 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 of 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 corresponds to GOSTs or separately adopted TU.

6. ORGANIZATIONAL PLAN

The initial stage of opening a bakery is registering a business with government agencies and obtaining permits for food production. To produce and sell food products, an enterprise needs to obtain a permit from SES for production, a SES conclusion for finished products and a certificate of conformity. Before starting the production, it is also necessary to 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%). Activities according to OKVED-2:

10.71 - Production of bread and flour confectionery products, cakes and pastries of short storage;

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

In more detail, the legal side of the bakery's activities is consecrated.

The opening hours of the bakery are different for the production hall and the sales area. The production department works 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 responsibilities include monitoring the production process, maintaining cleanliness in the workshop during the production cycle, timely write-off of spoiled products, maintaining a hood cleaning log, accounting for raw materials in stock.

There is also a shift work schedule for cashiers-sellers: 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 shop, registration of a trade showcase.

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

The accountant maintains financial records and works through outsourcing.

The cleaning lady is responsible for the cleanliness in the production hall and the sales area.

Table 3. Staffing table and payroll mini bakeries

	Position	Salary, rub.	Number, people	FOT, rub.
Administrative
	Manager
	Accountant (outsourcing)
Industrial
	Baker-technologist (shift schedule)
Trade
	Seller-cashier (shift schedule)
Auxiliary
	Cleaning lady (part-time)
	Total:			104 000.00 ₽
	Social Security contributions:			31200.00 ₽
	Total with deductions:			135200.00 ₽

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 range of products.

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

Table 4. Investment costs

	Name	Amount, rub.
The property
	Repair of premises
Equipment
	Equipment set
	Shop floor equipment
	Fire-fighting equipment
Intangible assets

	Certification
Working capital
	Purchase of raw materials
	Working capital

	Total:	885 000 ₽

Variable costs consist of the costs of ingredients that are used in the preparation of bakery products, as well as payments for the capacities consumed in the production process (water, gas, electricity, sewage). To simplify financial calculations, variable costs are calculated based on 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 charges. The amount of depreciation is determined on a straight-line basis based on the useful life of fixed assets of 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 volume of revenue.

Table 5. Fixed costs

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

8. PERFORMANCE ASSESSMENT

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

The net present value is positive and equal to 24,993 rubles, which allows us to 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 the external and internal factors. External factors include threats related to the economic situation in the country, sales markets. Internal - the effectiveness of the organization's management.

The specificity of the bakery industry determines the following external risks:

higher prices for raw materials, unscrupulous suppliers. In the first case, there is a risk of increased 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 the necessary conditions that provide for the supplier's material liability in case of their violation;

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

increase in the rental price 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 lessor;

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

changes in the regulations governing the bakery industry. The probability of risk is low, however, when it occurs, it is almost impossible to avoid the influence;

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 breakdown and production downtime. The risk will be mitigated by regular maintenance of the equipment in order to maintain its operability;

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

decrease in the reputation of the institution among the target audience in case of errors in management or decrease in product quality. It is possible to level the risk with constant control of the production process and product quality.

10. APPENDICES

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Baking is a popular product that is in demand at any time of the year by consumers of different ages, professions and financial situation. Therefore, a mini-bakery can be interesting as a business, moreover, profitable and stable.

If you are attracted to the baking business in general, then you might be interested in the idea. If the volume of your investments is limited, or you are interested in the concept of a small business, then opening a mini-bakery is more suitable for you, which will be discussed below.

Check out several ready-made mini bakeries business plans:

1. Business plan for a mini-bakery with a payback period of 5 months. Download mini bakery business plan
2. Business plan of the mini-bakery "Pyshka" with the production and financial plan. Download the business plan of the mini-bakery Pyshka
3. Business plan of a mini-bakery with a detailed description of the organization of work. Download mini bakery business plan
4. Business plan of a mini-bakery from a fairly detailed coursework with financial calculations. Download mini-bakery business plan with calculations

How to open a mini bakery

A mini-bakery can exist both separately and as part of shopping centers or hypermarkets. Some entrepreneurs who have opened a mini-bakery prefer to sell their products through mobile points of sale (these can be small vans or car trailers).

Business registration

To register a mini-bakery, the form of individual entrepreneurship is best suited. In some cases, it will be more expedient to register a limited liability company right away, especially if you plan to expand your business in the near future or are not setting up a company alone, but together with a partner (s). When filling out the registration forms, you will need to enter the codes of the activity you intend to do.

Please note: if you plan to sell products in the same place where you will make them, then you should indicate the code "Activities of restaurants and cafes." Enter the code "Retail" as an additional activity.

Location and size of the room

When choosing the location of the future bakery, it is worth considering whether the bakery will be sold in the bakery itself. If you set up production in such a way that freshly baked products are delivered to other points, where they will be sold to the end consumer, then the choice of the location of the bakery should be based, first of all, on the possibility of quick and trouble-free delivery of baked goods.

And if you sell baked goods in a bakery, then it is important to find a place characterized by high traffic of people. The city center, places near recreation parks, shopping centers, office centers are ideal. When you have decided on the area, it is worth talking with its owners about the prospect of buying out the premises, of course, if you plan to do this business seriously and for a long time.

As for rental prices, it is difficult to determine specific numbers, since prices in different cities and even regions can vary significantly. For example, in Moscow, the cost of renting premises for a mini-bakery will be approximately $ 8 to $ 30 per square meter.

In order to place all the equipment for baking and organize a small room for sale, it will take up to 140 square meters. There are also very small bakeries (that's why they are "mini"), which cost much less space.

The Sanitary and Epidemiological Station and the Fire Inspectorate will put forward standard requirements for the premises: the mandatory presence of a ventilation system, sewerage system, utility rooms, a bathroom, whitewashed ceilings.

Purchase of raw materials

In this business, it is important to establish contacts with suppliers who will ensure high quality raw materials and deliver them to you on time. However, keep in mind that every food product tends to deteriorate, so it will not work to buy raw materials in huge quantities. You simply will not have time to make baked goods from it and sell it before the raw materials are already unusable. It is recommended to purchase the first batch of raw materials immediately before the start of the mini-bakery.

The main raw material is flour, and if you want to achieve high quality finished products, use only premium flour. You will also need yeast, vegetable oil, sugar and vanilla sugar, salt, baking powder and thickeners.

Your products should be interesting to the consumer for their variety, so use all kinds of additives both for decoration and to add special taste to the product. It can be raisins, almonds, dried apricots, peanuts, fruits, berries, chocolate, jams.

Staff

The main person who will organize and direct all the work of the mini-bakery in the right direction is the technologist. You cannot do without a good technologist if you want to achieve success in this business. The rest of the bakery staff will be bakers, cleaners and cashiers.

As a rule, a mini-bakery is managed by the business owner himself, but if this business is not the only one, then it is worth hiring a director or manager. Since a mini-bakery is a small business, there is no need for a full-time accountant either. Usually, accounting is outsourced or hired as a part-time accountant.

Mini bakery equipment

To answer the question "How much does it cost to open a mini-bakery", first of all, it is worth considering the cost of equipment. All equipment necessary for a mini-bakery can be divided into two types: one that is intended for the production of products, and one that is intended for its implementation.

The price of equipment for mini-bakeries can be different, depending on the manufacturer. Prices in brackets are average for this type of equipment. For the direct production of baking you will need:

1. Oven (15 thousand dollars);
2. Machine for kneading dough (7 thousand dollars);
3. Proofing electric cabinet (1 thousand dollars);
4. A special table for working with dough, for example, for cutting it (1 thousand dollars);
5. Apparatus for rolling out dough (500-600 dollars);
6. Flour Sifter ($ 300):
7. Carts for finished products ($ 200).

For a mini-bakery, one piece of each equipment is quite enough. To sell baking, you will need to purchase commercial equipment, namely:

1. Showcase;
2. Cash register;
3. Cabinets for storing finished products;
4. If desired - tables and chairs for visitors, if the size of the room allows.

All trade equipment will cost about 4-5 thousand dollars.

What could be more pleasant in the morning than the aroma of freshly baked bread? Is it tastier than a chic cake with a huge cap of whipped cream? It's just a dream! But you can make your dream come true and make money from it. To do this, it is worth opening a mini-bakery and building a successful business.

Fresh bakery

Business plan

If you decide to engage in such a noble business as baking bread, then you should think about the upcoming costs. Let's draw up a mini-bakery business plan with calculations. Here are the costs:

purchase of equipment from 550 thousand rubles;
bringing the premises in accordance with the requirements for food production from 75 thousand rubles;
rent from 50 thousand rubles. per month;
utilities from 80 thousand rubles. per month;
salary for employees from 280 thousand rubles. per month;
advertising of products from 35 thousand rubles. per month;
purchase of raw materials from 100 thousand rubles. per month.

I would like to make a reservation right away that it is better to buy the premises, rather than rent them. Otherwise, moving is possible, which will not have the best effect on your business. The amount of initial investment in your future business will amount to 625 thousand rubles - this is subject to the lease of premises. The amount of monthly expenses will be at least 545 thousand rubles.

A mini-bakery as a business, from the personal experience of those who have been and are engaged in this, pays off noticeably in a year. The profitability of such a business is at least 30%, which is a good indicator.

The greatest profit can be obtained by manufacturing confectionery or luxury products, for which you can make a large mark-up. Then the profitability can be 50%, and the payback period will be about 6 months.

Documents

Since a bakery is a food production, it is necessary to obtain a "Sanitary and Epidemiological Conclusion for Production" for it. In addition, for finished products, you also need permission from the SES - "Sanitary and Epidemiological Conclusion for Products". Without these two documents, neither production nor sales of products will be legal.

In addition, you will need:

documents defining ownership;
permission from the fire inspection;
certificate of conformity;
hygienic certificate.

Since this is the production of essential food products, it is very important to complete all permits. Otherwise, during inspections, you may face an impressive fine and the closure of production.

Premises

Small bakery room

As mentioned above, it is still preferable to buy the premises, rather than rent. From the experience of those who run such a business, it becomes clear that any premises for food production must be brought in accordance with sanitary standards. This is quite expensive, and if you are renting a room, then moving to a new one, you will have to do it again. If your funds do not allow you to buy a premise, then the only acceptable solution may be a long-term lease for at least 2-3 years.

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