Mini-bakery business plan with calculations - how to open a mini-bakery. Business plan for a mini bakery: analysis and detailed calculations Business plan for creating a mini bakery

The success of any business is largely due to the high demand for the goods sold. The sphere of production of bakery products is one of the most in demand throughout the country. To make your own production profitable, you need to draw up mini-bakeries with calculations. It will allow you not only to estimate the amount of costs, but also to calculate the payback period, profitability and other important financial indicators.

Opening a mini-bakery by franchise

If a person has never been involved in business, but wants to open his own bakery, he does not need to do it alone. Any field of entrepreneurship has its own characteristics and difficulties. If you don’t want to spend your own time and money on this, you can turn to more experienced bakery owners and buy a franchise from them. This format of cooperation has its own characteristics:

the level of profitability will decrease due to the need to pay royalties, the initial payment to the franchisor;

a businessman gets a ready-made brand, under which he can work, spending less money on advertising and promotion;

availability of a ready-made production technology (it does not have to be certified, and the franchisor's employees will help to implement it);

risks are reduced;

the franchisor accompanies its franchisees at all stages of cooperation.

Some franchises involve relationships with suppliers of industrial equipment and raw materials. This saves some money. The franchisor can assist in finding wholesale buyers or setting up a retail business.

The danger in opening a bakery for a franchise is more related to the success and decency of the franchisor. It is not easy for a beginner to find a worthy partner.

If we are talking about opening a bakery, then it is worth considering first of all the following popular Russian franchises:

Tandoor bread Dobropek Pretzel
Franchise launch year 2014 2013 2016
Entrance fee Is absent 500,000 rubles 290,000 rubles
Royalty 15,000 rubles per month, starting from 4 months of work 5% of the received proceeds 10,000 rubles per month
Start-up capital 205,000 - 750,000 rubles 2,500,000 - 3,000,000 rubles 1,500,000 - 2,400,000 rubles
Possible directions of work Retail and wholesale, delivery of finished products Retail Bakery shop
These franchises have become very popular in Russia due to their well-functioning business model, high profitability, and a well-thought-out and ready-to-implement concept. But opening a bakery on a franchise also has its drawbacks:

lack of opportunity to develop your brand;

availability of recipes and assortment of products that cannot be changed;

restriction of the entrepreneur's actions;

additional costs (lump-sum payments for well-known franchises are especially tangible, their cost can reach several million rubles).

For an entrepreneur, opening a mini-bakery under a franchise can be the first step in business. She will help him gain experience, study all the processes from the inside. After the expiration of the franchise agreement, you can open your own bakery, but you will have to start from scratch.

Location

Choosing a location for a bakery is important if an entrepreneur plans to do retail business. Then the premises should be located in the city center. If the volumes are not very large, and the competition is small, then you can settle in a residential area among apartment buildings. This will save on rent and increase the size of the final profit.

When you open a bakery for wholesales, everything will be even easier - just find a suitable space in an industrial area. It is only necessary to take into account the ecological situation, the availability of convenient access roads, remoteness from wholesale buyers (the closer they are, the more you can save on product delivery).

An entrepreneur can buy or rent production premises. Each of these options has its own pros and cons:

If an entrepreneur plans to work and develop his bakery, in any case he needs to think about buying a premise. This is a great option for making a profit. If there is not enough capital, it is imperative to conclude a long-term lease agreement in order to protect yourself from moving to a new location in the near future.

Requirements for the premises of a mini-bakery

When choosing a place to work, you need to estimate the required production capacity. For the manufacture of 300 kg of finished products per day, an area of \u200b\u200b50 m 2 is required. Moreover, this should not be one room, but several:

workshop for the production of dough / finished products;

2 warehouses for storage - one will contain raw materials, and the second - finished products, they cannot be stored together;

a bathroom with an equipped sink and toilet;

changing room for staff;

loading room;

office.

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

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

The 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 the level of income of the population: you just need to find a niche for your company.

How to open a mini bakery from scratch?

A bread bakery, whose business plan includes financial calculations, stages of project implementation and recommendations for choosing a marketing strategy, will allow you to easily open a mini bakery from scratch, bypass all the pitfalls and get stable profit in the future.

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

Significant costs for the purchase of equipment for a mini-bakery imply the need to seek investment in the project. Attraction of a 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 buying a ready-made bakery business. This will allow avoiding the costs of purchasing, installing and commissioning equipment, as well as finding personnel employed in production. In addition, the operating mini-bakery has well-established ways of selling products, which means stable revenue.

Stage 2. Company registration

Registration of a company engaged in the manufacture of bakery products can be carried out independently, or by contacting the services of a specialized legal company engaged in the registration of firms. The latter option will be more expensive than self-registration, but it will save time for more important business related tasks. If there is no desire to fill out an application for registration of a company and stand in queues at the IFTS, then it would be a reasonable step to entrust this work to specialists.

Another important point is the choice of organizational and legal form for the bakery. The most common options are SP or Limited Liability Company. In the first case, the business owner will be responsible for the company's obligations with all of his property, in the second case, his financial liability will be limited to a contribution to the authorized capital of the company.

Stage 3. Registration of permits.

In order for the possibility of food production to be present, it is necessary to comply with the standards of the Rospotrebnadzor, the sanitary-epidemiological service and fire safety standards.
To open a production, you must complete the following documents:

Sanitary and epidemiological conclusion for production;

Sanitary and epidemiological conclusion for products;

Certificate of conformity;

Conclusions from the fire inspection.

The costs associated with the registration of permits are taken into account in our registration costs.

Stage 4. Search for a production facility

Bread bakery is a business, the premises for which must meet certain requirements. In accordance with the requirements of the law, a bakery cannot be located in the basement of a building or in a basement; all utilities must be present: plumbing 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 must be whitewashed.

The business plan of a bakery shop involves finding premises in an accessible and “passable” place for buyers. To organize a bakery, you will need a room with an area of \u200b\u200bat 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 where a lot depends on the quality of baking equipment. What does it take to open a bakery? The business plan presented here assumes the purchase of only the most necessary equipment. A mini-bakery project cannot be realized without a bread machine, a kneader, a table for cutting and shaping dough, carts for finished products, and a sifter for flour. A real business plan for a bakery involves the purchase of the most inexpensive domestically produced equipment. Foreign counterparts are much more expensive, but they have better performance characteristics.

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

If you need to save on the purchase of equipment, you can refuse to buy a dough kneader and a flour sifter, and buy ready-made dough instead of flour and other ingredients. Incomplete cycle production will save both on the purchase of equipment and on the wages of workers employed in production. The disadvantage is the impossibility of complete control of the technical process, and hence the quality of the manufactured product.

Stage 6. Costs associated with recruiting staff

Workers employed in food production must have a sanitary certificate. In addition, the quality of products directly depends on the experience and qualifications of bakers. Therefore, the logical solution would be to hire employees with work experience. It is unreasonable to assume that an unskilled worker claiming in an interview that he bakes excellent rolls in his home in the kitchen will cope with the equipment of a mini-bakery.

Contacting a recruiting agency will greatly simplify the recruiting 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 you know, time is money, if the future business owner has no experience in interviewing, 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 will be to entrust the search for employees to the agency, and spend the free time more efficiently.

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




Cleaning lady
TOTAL PHOTOS
TOTAL TAXES

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 a 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 a project, the owner must answer the questions: how can the product interest the buyer? Why would he prefer my baked goods over cheaper mass-produced or competitor products? Based on this, you should create a marketing strategy and start implementing it.

Bakery shop

If possible, part of the bakery should be equipped with a retail store. The incomparable smell of fresh baked goods will attract visitors better than any other advertisement. The relatively small costs of shop equipment will quickly pay off through retail sales. Another marketing area 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 on working with small stores.

Specificity of manufactured products

Nowadays it is no longer possible to surprise anyone with just delicious rolls. The business plan of a mini bakery involves the development of a marketing strategy, taking into account the specifics of baking, which can interest the buyer. A business owner should pay attention to popular and relevant areas of bakery that are in demand.

Yeast-free bread is a current trend

Baked goods made without yeast are considered to be healthier. A mini bakery, the business plan of which provides for the production of such bread, has a better chance of successful implementation compared to a project for the production of yeast products. On the other hand, yeast-free products involve the use of a special technical process, as well as the appropriate qualifications of workers employed in production.

National cuisine is a great option for a bakery shop: a business plan

Another "highlight" can be the use of national recipes for baking. The culinary tastes of different peoples of the world suggest peculiar, original and unique baking recipes: Armenian lavash, American flatbread, Indian chapatis - the list is endless. The national flavor of the bakery guarantees that it will have regular customers and therefore it will be a serious competitive advantage.

Costs, profits and payback of the project.

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



Equipment purchase
Working capital
Organizational expenses
Total expenses

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

The main costs associated with production in the bakery.

Rent of premises - 64 thousand rubles (the area of \u200b\u200bthe required premises is 80 m2, rent is 800 rubles / m2);
Utility costs - 16 thousand rubles;
Purchase of raw materials for production - depending on the volume of products;
Staff salary - 90 thousand rubles (bakers - 4 people, cleaner - 1 person, accounting - outsourcing);
Other expenses (disinfection, deratization, garbage disposal, maintenance of equipment and account) - 10 thousand rubles.

Let's summarize the main costs in the table.



Fixed costs
Wage
Payroll taxes
Rent
Depreciation
Accountant services
Variable costs
Raw material cost
Communal expenses
Transport

Insurance individual entrepreneurs
Other variable costs
Total costs

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 has a cylindrical 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 1% by volume, yeast is 2% by volume.

The production and sales of our bakery is 15 kg / h. With the existing equipment, the bakery's revenue can increase due to an increase in the volume and range of products.



Revenue from the sale of baguettes
Total revenue

Based on costs and projected revenues, we will calculate the net profit.




Enterprise revenue
Production cost
Gross profit
Loan interest
Profit before tax

Net profit
Cumulative net income

The final calculation will be to determine the profitability and payback of the business.

Bread is the head of everything. And if it is also very tasty, then the success of 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 presented material was useful from a practical point of view.

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 food 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 of 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 manufacturers 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 - quality is forced to decrease - demand decreases.

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

Competition

In connection with the above, the issue of competitiveness should be initially 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 airbag;
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 is likely to 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, alternatively, preparing an order directly in front of the client. Universal bakeries are equipped with standard bakery equipment. This will affect business plans, 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: residential areas of cities, shopping centers, train stations, airports, crowded places, etc.

There are no special requirements for the location of other bakeries. General recommendations are to reduce production costs. Those. finding the best option in terms of 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 the interruption of production, or additional costs for equipment (noise insulation, odor absorbers, etc.).

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

Equipment

Equipment for a bakery also depends on the format, type, volume and range of products planned for 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;
permitting 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 agreements, supply agreements, sales agreements, agency agreements, etc.);
a package of internal documentation (documents for analytical, synthetic accounting, 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 produce 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 notoriety 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 room for equipment placement about 50 square meters. We release 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. revenue per day: 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 investments in equipment that should provide the main assortment - tin bread, loaves, baguette, bakery products and pies. The second stage is to order specialized equipment - dividers and equipment for puff pastry.

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 principle of one-man business, 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 to re-equip 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 human being, 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 able to supply practically any equipment for dough making, - declares in the Khleb Oborudovanie company, - but we give preference to several companies with which we have dealership agreements - 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, which provide 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 for nothing that many of the 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 companies 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/.

Bread and baked goods are always in high demand. Of course, any business associated with such goods automatically becomes promising. That is why entrepreneurs strive to open their own bakeries - cozy and stylish outlets where everyone can buy delicious crispy bread, fragrant buns or gourmet croissants. However, a bakery can only become truly profitable if the owner pays proper attention to assortment and product display.

How to form a bakery assortment?

The range of an enterprise such as a bakery can depend on many factors. First of all, an entrepreneur seeking to enter this business needs to determine the location of the outlet, its format and identify his target customer. Only then can you start thinking about the list of items that will be presented in your assortment.

There are the following types of bakeries:

Mini bakeries. These enterprises also differ in production cycles. So, you can open a full cycle bakery - this means that all products sold will go through a full cycle of preparation directly on the spot. An alternative is an incomplete cycle enterprise, which involves the storage of semi-finished products and their final preparation.
Bakery and confectionery, also known as boulangerie. This format is not widely used in Russia and the CIS countries, but it is gradually gaining popularity among consumers.
Bakery cafe. This option combines a bakery, pastry shop and cafe. This format requires the most investments and often turns out to be too risky for aspiring entrepreneurs, but it also brings the greatest profit.

Mini bakery assortment

If you are planning to open a mini-bakery, you need to carefully analyze its location. Remember, people will not go to the other end of the city even for very tasty bread, which means that you will have to focus on the tastes of the residents of the area where your business is located. The best option would be to form a universal assortment, which will include the most popular items.

A mini-bakery range can include:

Bread (wheat, rye, yeast-free, wheat-rye, hearth);
Baguettes and loaves (wheat, cereal, yeast-free, rye);
Pastries (pies, croissants, rolls, cakes, muffins, cookies, rolls).

Of course, the ratio of these groups and names will directly depend on your target audience, profile, production capabilities, etc. The only thing that all entrepreneurs need to take into account is that the goods for which there is the greatest demand (for example, bread and rolls) should occupy more than 50% of the total assortment.

Assortment of bakery-confectionery or "boulangerie"

Such points traditionally produce French products: special bread, loaves, croissants, eclairs, profiteroles, etc. As a rule, the assortment of such a bakery is relatively small - in total it includes about thirty items. Of course, each boulangerie owner adapts the assortment for his consumer or according to his tastes, but the concept remains the same. It even manifests itself in the traditional design of such bakeries, which look very European.

An assortment of bakery and pastry shops may include:

Bread (about ten types from different varieties of flour);
Croissants;
Tarts;
Kishi;
Sweet baskets with cream and berry filling;
Puff products.

Assortment of cafe-bakery

As mentioned earlier, such enterprises combine many formats. At such points, the visitor can buy baked goods of his own production, confectionery, drinks and enjoy this without leaving the premises, as in a regular cafe. This bakery option requires a lot of investment and a wide range of products.

A café-bakery range can include:

Bread (about 10 types);
Cakes;
Desserts: tarts, tiramisu, muffins, eclairs, pasta;
Sweets: marmalade, chocolate, candy, truffles, gingerbread;
Baking: pies, croissants, buns.
Drinks: tea, coffee, water, juices.

It should be emphasized that the breadth of the assortment of the cafe-bakery will depend only on the production and financial capabilities of the enterprise. Such points are, in fact, a bakery, a pastry shop, and a cafe, which means that absolutely any position can be present on the menu. For example, the owners of some bakery cafes even add dumplings, salads, soups and breakfast cereals to the menu, hoping to attract more visitors. Whether to follow this path, or to create a bakery-confectionery in its pure form, is up to you.

Rules for displaying goods in a bakery

According to research, about 30 percent of all purchases people make as planned, 10 - alternatively, and 60 - impulsively. Therefore, every entrepreneur who opens his own retail outlet needs to make sure that the goods themselves provoke a visitor to buy. This is only possible if all merchandising rules are followed. To increase sales at a bakery, the owner needs to follow a few simple yet effective guidelines:

Do not leave the shelves empty or half empty. It is important for the buyer to see the abundance in the store. That is why, if you do not plan to produce a large number of products, you should not buy large display cases and shelves, since the goods will look unprofitable on them. If an empty space is still formed, you can fill it with original decorative elements.
You should also not lay out the goods randomly, create a feeling of overcrowding and disorder.
Bread should be laid out in several rows (preferably no more than two), various bread products should be laid out in 1 row. Small products, for example, rolls, are placed in 1-2 rows, while products with decorative elements on top are laid out in 1 row. All of the above items are laid out on the bottom crust, with the exception of bread, which can also be placed on the side crust.
Piece products can be placed in special trays placed on the counter.
Always keep it clean. This is especially important in this business. Showcases and shelves should be free of crumbs, drops, etc. If your bakery has items that are presented on plates and stands, they should be perfectly clean. Do not leave gloves or napkins on shop equipment.
All products must have large and readable price tags.
If you have the opportunity to make the sales area more colorful, this is a great solution. Avoid monotony, try to dilute products with bright elements.
Try to rate your trading floor regularly. To do this, just go to the bakery, abstract from the fact that you see it every day and try to imagine yourself in the place of a guest. Which areas do you find dead and unattractive? We need to work on them.
Arrange products by product groups and / or colors. Remember, there must be logic in the layout.
The lighting should highlight your products. Backlighting is ideal. If it is not possible to equip it, you can decorate the showcases and shelves with pieces of gold foil - this will create a pleasant golden hue.
The most popular products or products that need to be sold as quickly as possible should be placed directly at the cash register or at eye level.

The question of what to sell is key for the bakery. How and where to find an unusual recipe? What principles of assortment formation should be observed in the Russian context? What price should be charged? All this is discussed further.

The success of a mini-bakery is largely determined by the variety, quality and exclusivity of its assortment. The consumer is increasingly moving away from purchasing baked goods for simple saturation and wants to buy a tasty, healthy and original product. The correct selection of assortments based on proven product formulations is the backbone of the entire business.

Bakery products have been the basis of the diet of almost all peoples of the world for thousands of years. During this time, mankind has accumulated many recipes based on the traditions of baking of various nations of the world. Each country has its own favorite and most popular recipes for bakery products. However, new recipes, which have recently been easily transferred from one national cuisine to another, are in demand.

A mini-bakery in Russia needs to focus on an assortment that attracts attention with an unusual taste and appearance. The culture of purchasing traditional baked goods, which is customary to cook at home, is not common.

For the Russian consumer in our time, the most familiar product is an ordinary rectangular bread or a loaf of wheat or rye flour. However, one should not forget about the traditional Russian bread cooking - pancakes, bagels, pancakes, pies or pies. However, these are traditional dishes, which are customary to cook at home; the culture of acquiring such finished bakery products, with the possible exception of rolls, is not very common. Therefore, a mini-bakery needs to focus on a different, new assortment that attracts attention with its unusual taste and appearance. The Russian consumer is more accustomed to European cuisine, so in the mass segment one should focus on its recipe. Moreover, small bakeries are much more in demand on the European market, which has recently assimilated and unified recipes from various Asian countries. The ready-made selection of recipes is huge.

Let's consider which European sources offer the most interesting and, at the same time, technological recipes. We will provide a number of sites in English, since it is there that you can find unusual and interesting recipes for bakery products, with which you can create and occupy a free niche in the Russian market.
Translation of these sites is currently not a problem. You can, for example, use the service Yandex translate by simply selecting the "Site" tab on the main page of this service and copying the name of the desired site into the special window at the top. After that, we will receive a fairly high-quality and understandable translation of all recipes.
Pay attention not only to originality, but also to the simplicity and manufacturability of recipes.

Simplyrecipes.com.First of all, we recommend you simplyrecipes.com, that is, "Simple Recipes for Baking". This site will offer hundreds of fairly simple and original recipes that can become the hallmark of your mini-bakery. For example, imagine how original and appealing the title "Traditional New York Cheesecake", "Spiced Whole Grain Muffins" or "Southern Cornbread" will be in your display case. Few can resist trying such a novelty. Pay attention to the simplicity of the recipes and their health benefits. Despite the beauty and uniqueness of the products, the recipes are created from completely ordinary, inexpensive and easily available ingredients on the Russian market.
Cookieandkate.com. On cookieandkate.com, you can see a lot of recipes, some of which are quite unusual, as suggested by names like Healthy Pumpkin Bread and Orange Poppyseed Pie.
101cookbooks.com ... The next site you can visit for new recipes is 101cookbooks.com, which has a recipe for Banana Lemon Butter Bread as well as a number of other unusual and simple recipes.
Allrecipes.com Another good site that is interesting, in particular, for unusual recipes for croissants and original donuts.

Russian sites with baking recipes that can be easily adapted for mass production of mini-bakeries can be easily found in any search engine.

A few basic rules for forming the assortment of a mini-bakery

Here are a few more tips to help you build the right mini-bakery assortment.

For the price, the assortment should preferably be in the economy or medium segment. In practice, this means that the price of a product should be between 40 and 100 rubles. Be sure to display low-priced products in the main display areas, this will attract visitors who will see inexpensive goods and are more likely to get acquainted with the entire range.
Best of all, mini-bakeries sell pastries and pies with savory fillings (meat, cheese, vegetables). Often, sales of these two categories account for about 80% of the total sales.
The optimal assortment depends both on the availability of closest competitors and on the regional preferences of buyers. Therefore, it is unlikely that you will be able to form the most profitable range the first time.
From time to time it is necessary to prepare and bring to the market new items that will attract new buyers. Removing slow-moving or low-margin products, you must promptly bring new ones on sale. The convenience of a mini-bakery business is that you can easily and inexpensively produce test batches of products and monitor the demand for them among buyers. In this case, sellers should pay special attention to the obligatory offer of new products to regular buyers and, if possible, to get a response from them. Gradually, you form the optimal assortment that will show the greatest number of sales and profitability.

It might be helpful to read:

	Tandoor bread	Dobropek	Pretzel
Franchise launch year	2014	2013	2016
Entrance fee	Is absent	500,000 rubles	290,000 rubles
Royalty	15,000 rubles per month, starting from 4 months of work	5% of the received proceeds	10,000 rubles per month
Start-up capital	205,000 - 750,000 rubles	2,500,000 - 3,000,000 rubles	1,500,000 - 2,400,000 rubles
Possible directions of work	Retail and wholesale, delivery of finished products	Retail	Bakery shop