The key to the success of any small business is the presence of constant demand and repeat sales. The production of various bakery products fully meets these requirements: citizens purchase such products every day and eat them with great pleasure. Moreover, many are not limited to just bread, adding muffins, pies and other sweets to their shopping list.

Even for beginners, the advantages of a mini bakery as a business are obvious: personal experience entrepreneurs, it follows that the consumption of bread and other baked goods today remains consistently high despite the decline in the purchasing power of the population. In addition, imported products cannot compete with the products of small enterprises due to their limited shelf life, and large domestic bakeries operate in a slightly different market segment, producing mainly budget and mass-produced types of bread according to standard recipes.

Business Features

How to open a mini bakery, where to start? First of all, an entrepreneur should think about what format of the enterprise is optimal for him.

According to the method of organizing production, they are distinguished:

1. Full service bakeries. In this case technological process starts with the purchase of flour and ends with sales finished products wholesalers or end consumers. To equip an enterprise, significant capital investments are required, however, the entrepreneur’s profit is maximum;
2. Bakeries working on semi-finished products. The financial burden on the business owner in this case is slightly less, since you can open a mini-bakery without purchasing some expensive equipment. However, the income of an enterprise using ready-made dough also becomes more modest;
3. Franchise bakeries. For a beginner who has no experience in this industry, it is easier to use one of the franchise offers to get ready business mini-bakery plan and proven technological model. Of course, part of the profit will have to be spent on paying royalties;
4. Home production. With small volumes of baking, you can start making bread and muffins even in your own kitchen. However, the entrepreneur will have to work underground, since it is impossible to legally open a mini-bakery at home that complies with legal requirements.

In addition, before drawing up a business plan for a mini bakery, you need to identify the main target audience and select the optimal product range for it. In the future, this decision will make it possible to draw up a list of necessary equipment and develop an effective marketing strategy.

An enterprise can operate as:

1. Universal bakery. It produces products designed for a wide target audience. The assortment includes wheat and rye bread, loaves, baguettes, pies, cookies, croissants, muffins and other bakery products;
2. Bread boutique. In big cities, a certain category of consumers will certainly be interested in expensive types of bread - grain, dietary, made according to national or exotic recipes;
3. Bakery serving catering establishments. The main buyers of the products of such an enterprise are hotels, restaurants, cafes and other establishments that offer their visitors unusual or delicious dishes;
4. Backerei. If you are planning to open a mini-bakery, the business can be organized in this popular European format, which involves combining production and a small cafe. They sell not only fresh baked goods, but also coffee, tea, drinks, and also provide tables for eating these products;
5. Specialized bakery. Some entrepreneurs focus their efforts exclusively on the production of one type of product - for example, national bread, flatbreads, pita bread, products for diabetics;
6. Traditional bakery. You can open a mini bakery from scratch using the ancient traditions of baking bread in a wood-burning oven. Such a product is very expensive and is extremely in demand among supporters of a healthy lifestyle.

Advantages and disadvantages of business

When interested in the possibility of making money in the production of bakery products, entrepreneurs first of all pay attention to the presence of constant demand: many customers buy fresh products every day. Besides:

• You can independently choose your preferred enterprise format and start developing unique recipes;
• A beginner will not have to create his own model, since the Internet provides a sufficient number of examples of mini-bakery business plans from scratch;
• Bread is one of the most important essential products;
• Thanks to the small size of the bakery, the entrepreneur can fully control the production and sale of products;
• Production is flexible and mobile - the line is easy to expand or reconfigure in accordance with changes in demand;
• The mini bakery occupies a separate market niche, without directly competing with large bakeries;
• An entrepreneur can count on financial assistance, it’s quite real.

Unfortunately, many newcomers in the process of deciding to build a bakery limit themselves to studying the advantages, although this business is also characterized by some disadvantages, sometimes quite significant:

• The enterprise reaches its planned capacity only after a few months, while obligations for rent, wages, utility and tax payments arise from the first days of operation;
• The bakery must operate seven days a week, sometimes even during the night shift;
• The volume of bread consumption is subject to seasonal fluctuations;
• The shelf life of products is limited to several days;
• The industry attracts the attention of inspection authorities, and therefore an entrepreneur must collect a lot of documents to open a mini-bakery.

Range

An entrepreneur who wants to open a mini-bakery from scratch is offered step-by-step instructions. Special attention product range. Obviously, when targeting a youth audience, they will be in demand unusual species bread, while older people will prefer classic baked goods. Using standard baking equipment you can produce:

• Classic bread of different types - wheat, rye, with bran;
• Other bread products - sliced ​​loaves, garlic bread, baguettes, loaves, French bread with filling;
• Dietary products made from rye flour, mixtures of cereals, without yeast;
• Products with the addition of dried fruits, cumin, sesame and pumpkin seeds;
• Butter pastries - pies, buns, donuts, cheesecakes, puff pastries and croissants;
• Confectionery products - gingerbreads, cookies, pastries and cakes.

Bakery registration

For a business with one owner, optimal shape ownership is considered an individual entrepreneur. Indeed, an individual entrepreneur can enjoy various benefits and submit reports in a simplified form. As a taxation system, you will have to indicate the simplified tax system at a rate of 15%, since you can use UTII or PSN for those not related to public catering manufacturing enterprises it is forbidden.

Organizing the production of baked goods requires obtaining standard permits and approvals, the same for all establishments working with food products: the process of their registration can be accelerated by contacting a specialized company.

What documents are needed to open a mini bakery:

1. Permission to conduct activities from Rospotrebnadzor;
2. Conclusion of the SES on compliance of production with hygienic requirements;
3. Conclusion of the State Fire Safety Inspectorate on the compliance of the workshop with fire safety requirements;
4. Certificates of registration of SPD and registration with the Federal Tax Service;
5. Sanitary production control program;
6. Agreements on disinfection, destruction of rodents and insects;
7. Sanitary passport and agreement for processing a bread van;
8. Agreements and log books for the removal of solid and organic waste;
9. Agreement on recycling of fluorescent lamps;
10. Logbook for disinfectants;
11. Agreement for laundry services for workwear.

Due to the increased fire hazard of production, the entrepreneur must appoint and train employees responsible for compliance with the rules on the territory of the enterprise, as well as prepare appropriate instructions.

What documents are needed for a mini bakery according to the requirements of the State Fire Supervision Service:

• Instructions for compliance with safety rules for the workshop;
• Instructions for compliance with safety rules for the office and utility rooms;
• Evacuation plan and phone numbers calling the Ministry of Emergency Situations;
• Fire extinguisher and employee training logs;
• Fire hazard category indicators for premises (located on doors).

Finally, a business plan for a mini-bakery from scratch must include obtaining a declaration of conformity for products in accordance with the requirements of TR CU 021/2011. This document, which allows you to sell baked goods completely legally, is drawn up based on the results of research on test baked goods in private or government certification centers.

Production room

When planning to start baking bread, it is advisable to provide the opportunity retail: Working with wholesale buyers at special prices is not always profitable for small businesses. Therefore, the first thing you need to open a mini bakery is a good location.

The main criteria when evaluating various options are:

1. High cross-country ability. It is advisable to have a nearby shopping or business center, large educational institution, market or other point of customer attraction;
2. Transport accessibility. It is preferable to locate the bakery near bus stops public transport, metro stations;
3. Good condition of the building. Otherwise, it will be necessary to repair not only the workshop, but also the facade, as well as landscape the surrounding area;
4. Opportunity to save. Sometimes, as part of this, you can get a municipal building on a preferential lease basis.

Would you like to talk about how to open a mini bakery in a private home? This is prohibited by law, however, in some cases, for enterprises producing up to 1000 kg of products per day, it is allowed to locate the workshop in extensions to residential buildings, subject to complete autonomy engineering systems such.

Despite the fact that many entry-level production lines require only 25–40 m² to accommodate, a room should be selected with an area of ​​at least 100 m². In such a space you can arrange:

• Product production workshop;
• Warehouse for flour and other raw materials;
• Warehouse of finished products;
• Bathroom for employees;
• Staff locker room;
• Meal room;
• Administrative offices;
• Small shopping area.

In order to quickly and easily obtain permits for a mini bakery, at the stage of setting up and repairing the workshop, you must carefully follow all sanitary requirements and regulations. So:

1. Production cannot be located in the basement or basement;
2. The room must be connected to utilities;
3. If there is no hot water supply, water heating must be provided;
4. The electrical network must provide the power necessary for the operation of the equipment with a margin of 20–25%;
5. The walls and ceiling of the workshop are covered with ceramic tiles or adhesive paints that allow regular wet cleaning;
6. The floor should be covered with smooth and even waterproof material;
7. All finishing materials must have hygienic certificates;
8. In front of each door leading to the workshop, it is necessary to place a special mat soaked in a disinfectant;
9. IN warehouses heating and ventilation must be provided (permissible minimum temperature - 8°C, maximum humidity - 75%);
10. The walls and floors of warehouses must be smooth, without cracks;
11. Do not store household and disinfectants, as well as other strong-smelling substances in the same room with raw materials or finished products;
12. Production flows of raw materials and finished products should not intersect.

The negative attitude of authorities towards the question of whether it is possible to open a mini-bakery at home is to a certain extent explained by the fact that, from the point of view of the fire service, the enterprise is classified as a facility at risk of fire and even explosion.

State fire supervision imposes additional requirements on premises:

1. A fire alarm and fire extinguishers must be installed in the workshop;
2. It is necessary to regularly measure the insulation resistance of electrical wiring;
3. All lighting fixtures in the workshop must be explosion-proof;
4. An additional fire exit should be installed in the room;
5. Rooms with different fire hazard categories must be separated by fire-resistant partitions of the appropriate class;
6. Signs are placed on the doors of warehouses and workshops indicating their fire hazard.

Mini bakery equipment

Beginners who calculate how much it costs to open a mini-bakery from scratch are usually surprised by the extremely high cost of baking equipment. However, saving on equipment leads to a deterioration in product quality, which immediately affects overall profitability enterprises. As a last resort, you can buy used units in good condition. To work you will need:

Equipment for a mini bakery with a capacity of 1000 kg per day

Name	Price	Qty	Sum
Workshop equipment
Rotary oven	627000	1	627000
Proofing cabinet	240000	1	240000
Two-speed dough mixer	245200	1	245200
Flour sifter	25500	1	25500
Ventilation umbrella	11000	1	11000
Dough sheeter	57000	1	57000
Single-section sink	4000	1	4000
Two-section sink	8000	1	8000
Chest freezer	24000	1	24000
Refrigerated cabinet	37700	1	37700
Pastry table	19500	1	19500
Production table	5200	2	10400
Oven trolley	12000	4	48000
Portion scales	5300	2	10600
Rack	8000	3	24000
Flat baking tray	680	34	23120
Wavy baking tray	1700	17	28900
Sectional bread mold	750	54	40500
Baker's gloves	1900	2	3800
Small tool	–	–	10000
Explosion-proof lamp	3700	8	29600
Fire alarm	25000	1	25000
Fire extinguishers	1200	2	2400
Wooden bread tray	250	25	6250
Disinfection mat	720	4	2880
Equipment trading floor
Bread rack	22000	2	44000
Counter	6000	2	12000
Cash machine	14000	1	14000
Lamp	1500	4	6000
Signboard	25000	1	25000
Office equipment
Office table	3000	2	6000
Employee chair	1000	4	4000
Computer	18000	2	36000
Printer or MFP	9000	1	9000
Router	2000	1	2000
Lamp	1500	3	4500
Communication channel with the provider	2000	1	2000
Stationery	–	–	10000
Document rack	5000	1	5000
Equipment for utility rooms
Dining table	3000	1	3000
Chair	1000	6	6000
Electric kettle	1200	1	1200
Microwave	2500	1	2500
Lamp	1500	2	3000
Two-section wardrobe	5000	3	15000
Other equipment and equipment
Workwear	350	10	3500
Bathroom	15000	1	15000
Bread van	630000	1	630000
Total:			2423050

Obviously, opening a mini bakery can hardly be called affordable. However, if you wish, you can find offers on the market that allow you to start baking bread on a more modest scale: if you refuse to set up a store and deliver products wholesale buyers, then investments in the purchase of equipment with minimal productivity will not exceed 400–500 thousand rubles.

Staff

So, the entrepreneur decided: “I want to open a mini bakery.” Since he can only work independently at home, he will have to start looking for hired employees, the number of whom will depend on the power of the equipment. To produce and sell bread you need:

• Technologist. His tasks include developing new recipes, calculating costs, monitoring the work of the bakery, managing the actions of support staff;
• Baker. Directly engaged in the manufacture of products, controls warehouse balances and ships the goods to the store or forwarder;
• Salesman-cashier. Receives products from the workshop, places them in display cases, sells them to retail customers and keeps records of cash transactions;
• Delivery driver. Receives goods for delivery to stores and cafes, delivers them to locations, and collects payments from clients;
• Accountant. For a small number of operations, this work can be handled by an outsourced employee.

Bakery staffing table

Job title	Salary	Qty	Sum
Production Technologist	35000	2	70000
Baker	30000	4	120000
Salesman-cashier	25000	2	50000
Delivery driver	30000	2	60000
Cleaning woman	25000	1	25000
Insurance premiums	–	–	97500
Accounting services	–	–	5000
Total:			427500

Among the requirements for employees should be mentioned mandatory presence health records and regular medical examinations. In addition, it is prohibited to work with products if you have jewelry or other decorations on your hands.

Purchase of raw materials

The main raw material for the bakery is flour. For butter products, it is recommended to use only the highest grade, while for some types of bread the first grade is also allowed. When calculating flour consumption, one should assume that its mass fraction in the finished product is 70%: the other part comes from various additives.

When learning how to open a mini bakery from scratch step by step, you should pay attention to the issue of finding suppliers. Work directly with flour milling enterprises inappropriate: firstly, a large manufacturer is unlikely to be interested in such a small volume of purchases, and secondly, the price of small retail lots may be unprofitable for the entrepreneur. Therefore, it is better to look for contacts among intermediaries offering flexible terms of cooperation.

A similar strategy seems to be the most effective when purchasing other ingredients - margarine, salt, sugar, vanillin, vegetable oil, grain additives, confectionery fillers and baking powder. The required volumes of raw materials can be determined after approval of the assortment and drawing up technological maps.

Sales organization

Like any other ready-made business, a mini bakery becomes profitable only if there are constant sales channels, which is especially important for products with such a short shelf life.

To sell baked goods, you can:

• Agree on cooperation with retail outlets or catering establishments;
• Open a network of your own bread stalls;
• Organize the sale of products directly at the bakery.

Promotion of products can be done either by the entrepreneur himself or by a hired sales manager. To do this, you need to negotiate with store owners, provide them with booklets with price lists, and call new locations with offers of cooperation. As for events aimed at popularizing the bakery among retail buyers, then there are few options here:

• It is necessary to regularly distribute flyers to residents of neighboring houses;
• It is advisable to periodically organize tastings in neighboring shopping centers;
• You can place several advertisements or signs on city streets;
• It also wouldn’t hurt to have various gift promotions and discounts;
• The bakery's bread van should definitely be covered with advertising.

Investments

How much does it cost to open a mini bakery from scratch? To calculate the amount of initial investment, it is necessary to take into account all cost items, including the first purchase of raw materials and payment of rent during the repair and installation of equipment:

Financial investments

Name	Amount, rub.
Individual entrepreneur registration	800
Obtaining Permits	5000
Obtaining a declaration of conformity	12000
Room renovation	200000
Bakery equipment	2423050
First month's rent	50000
Opening a current account	2000
Marketing expenses	25000
Administrative expenses	10000
Purchase of raw materials for a month	390680
Total:	3118530

Thus, the investment in creating your own bakery seems quite significant: an entrepreneur who does not have two or three million rubles at his disposal is better off exploring others.

It should also be noted that the production of baked goods is energy-intensive, especially when using an electric oven. When drawing up a business plan for a mini-bakery with calculations, it is necessary to separately take into account the costs of paying for electricity in order to agree on them with the landlord and avoid converting the amount utility payments in an unpleasant surprise.

Daily electricity consumption in a bakery

Type of equipment	power, kWt	Cycle, hour.	Energy consumption, kWh
Rotary oven	39,0	12	468
Proofing cabinet	4,5	12	54
Two-speed dough mixer	1,8	4,5	8,1
Flour sifter	0,3	1,5	0,45
Dough sheeter	0,4	4,5	1,8
Refrigeration equipment	0,8	24	19,2
Lighting	2,0	6	12
Office equipment	1,5	10	15
Total per day:			578,55

According to the average tariffs in force in the Russian Federation, monthly costs for electricity will be approximately 78,000 rubles. Based on these data, you can determine the current expenses of a small enterprise:

Bakery running costs

Business income

Are you wondering whether it is profitable to open a mini bakery? To roughly assess the profitability of an enterprise, it is necessary to calculate the average cost for the entire product range, take into account the sales structure and take into account the productivity of the line, which in this case is 108 standard loaves of bread per hour (about 85 kg of products, or 1000 kg of products per shift).

Product cost

Product	Cost, rub.	price, rub.	Profit, rub.	Share of sales, %
Rye bread	12,6	30	17,4	20
Capital bread	13,5	40	26,5	40
Dietary bread	20,3	70	49,7	2
Sliced ​​loaf	10,3	10	29,7	25
Baguette	12,5	30	17,5	5
Cake	24,2	60	35,8	2
Bun	14,3	40	25,7	3
Butter pastries	19,6	50	30,4	3
Volumetric average:	13,02	38,8	25,78	100

The average markup is 198%. Assuming that the products will be sold without reserve, you can calculate basic economic indicators and reliably determine whether the mini-bakery business is profitable:

Video on the topic

In conclusion, we can give some advice to beginners from entrepreneurs who have already mastered this and achieved some success:

1. Considering how much money you need to open a mini bakery, it is better to start with small volumes. It is more economically profitable to increase power than to force equipment to work at half load;
2. You can increase product recognition and attract buyers through the use of original names and non-standard forms for bread;

In every locality- both in a large metropolis and in a small regional town - there is this essential production- bakery plant. And if other products, including vegetables and fruits, can be imported from other cities and even countries, then bread will always remain a product that is produced and sold locally.

Along with the main bread production plant (the products of which are supplied to stores located in different parts of the city), there are often small private productions that have undeniable advantages, and therefore are able to coexist with it and at the same time be profitable.

What is their superiority? Can your own mini-bakery become viable and profitable business? Read about the features of this type of business, issues of its organization and the nuances of running it in the article.

Why is a mini-bakery better than a bakery?

Your own bakery can become quite a profitable and in-demand production. Its advantages compared to leading bakeries are obvious:

• the bread is always fresh, because it is baked in small batches and, as a rule, not far from home or work;
• the products have a more interesting assortment, because the bakery can produce them in small batches, focusing on the demand and tastes of its consumers;
• quality is often better due to smaller volumes and close control over the manufacturing process;
• The offer of such bakeries at home is more varied and changes more often, because mini-production is more flexible and responds faster to the needs of its customers.

Considering all of the above, we can safely say that having your own bakery is quite popular, attractive and profitable business. At proper organization production and competent building of relationships with consumers, it can bring considerable profit and pleasure to both the owner and the local population.

In Europe, private small bakeries provide up to 70% of the total volume of bread produced, but in our country these figures barely reach 20%. There is something to strive for and someone to follow as an example in order to instill in people the healthy habit of buying fresh bread prepared in a private bakery near their home.

Mini-bakery opening plan: main stages

The “Own Bakery” business, although small, requires significant investments - both knowledge, time and labor, as well as financial resources. Before starting this kind of production, you should carefully study and think through a number of the most important issues of its organization. First of all, it is necessary to draw up a clear business plan, in which the following steps will be spelled out and analyzed:

• bakery products (volume and range, technology, competitive advantages);
• raw materials ( necessary list, organization of supplies);
• sales of products (methods, channels, promotion);
• premises for a bakery, including paperwork for their compliance SES requirements and production volumes;
• equipment for making bread, including additional equipment (for storing blanks, finished products, etc.);
• bakery staff (recruitment and training of personnel, remuneration, maintenance of employees);
• calculation of economic indicators, in particular - the costs of opening and organizing production, profitability and profitability of the bakery;
• business registration, preparation of all necessary documentation.

Only after all these points have been analyzed and determined can you begin specific actions to organize your own bakery.

Assortment of bread products

Let's start with the most basic and understandable thing - with products. In order to survive next to the “giants of the grain market” and attract your own consumers, you need to determine your advantages and distinctive features. Mini-bakeries have this (in addition to the freshness of their products and proximity to home) assortment. How will it differ from the factory one?

Perhaps you will focus on such traditional bread products different nations the world, like Italian ciabatta, Georgian kuhtiali or puri, Uzbek flatbread, etc.? Or offer your consumers more useful products- dietary, organic, with a variety of grains, seeds and dried fruits? Or maybe these will be completely new recipes - exotic, unusual combinations of ingredients and additives when making bread?

How to decide on an offer?

If you don’t know where to stop, conduct a survey among your potential consumers- what would be interesting to them, what is missing, what they would happily buy every day, and what - from time to time, for variety. Based on the data obtained, decide on the initial assortment and approximate production volume of each variety.

To begin with, it is better to focus on 5-7 types of bread, and then, as you develop, add/replace it, offering new popular items. It would be a good idea to add some sweet products to the assortment in the form of cakes, pastries, etc. As a rule, the profitability of a bakery-confectionery is higher than just a bakery.

Required raw materials and search for suppliers

Raw materials for the production of finished bakery products can be divided into two types - mandatory and additional.

1. The first is the one that is used for almost any bread, regardless of its type: flour, yeast, salt, sugar, vegetable oil and some others.
2. The second is what is required depending on the assortment offered by the bakery: seeds, nuts, dried fruits, spices, etc.

You can decide on a complete list after you have made a clear list of all varieties planned for production, as well as developed/determined their exact recipe and production volumes. Then you can start looking for suppliers of raw materials and agree with them on the terms of cooperation.

However, the purchase of raw materials must be carried out immediately before the start of production - long-term storage of these products is unacceptable (flour gets stale, butter and other products spoil). It is also necessary to take into account that not all large suppliers are ready to cooperate with small-scale production, and if they are, the purchase price will be higher for small batches.

On average, the wholesale price of a kilogram of flour costs 10 rubles, while the weight of the finished bread will be at least 30% more due to the addition of other ingredients. Calculate purchase volumes depending on the planned monthly production volume.

To whom and how to sell bread

It is very important to take care of distribution channels for finished products in advance. There are several options in this case:

• sell independently to the local population, who will purchase products at home or after work (in a residential area or near business centers);
• supply small supermarkets and local shops, cafes and restaurants.

Ideally, it is better to combine both of these methods, then there is a greater chance that all your products will be sold out. If you are going to organize your own sales, then think about what it will look like - selling fresh bread from a car or in a small stall attached to a bakery, for example. Then the budget will need to include the costs for this position (sales location).

We purchase equipment for a bakery

Equipment is a very important point in the baking business. It must be of high quality, otherwise all efforts will come to nothing, even the most successful recipe will not save production. It doesn't have to be very expensive, but something cheap won't do either. Savings will cost you even more to repair or replace a failed purchase.

The most important positions are the oven and the dough mixing machine. In addition, you will need a flour sifter, a proofing chamber, tables, racks, and sinks. Basic equipment can be purchased one item at a time - for starters. For a small production volume this is quite enough. Your own mini-bakery, which produces about 350 kg of bread, will require an investment in equipment of about 200 thousand rubles. For comparison, producing a ton of bread will cost approximately 400-500 thousand, invested only in baking equipment.

In addition, if you plan to sell the products yourself, you will need additional costs for the purchase of cabinets for storing bread and buns, a display case, and a cash register.

Bakery staff: selection, training, employee salaries

Of course, the most important driving force(along with equipment) is the bakery staff. For a mini-production, the staff will be small - necessarily a technologist, a baker, an auxiliary worker and a cleaner. Also, do not forget about the accountant and manager (however, if you have the appropriate knowledge and time, they can be the owner himself), and, if necessary, the loader.

At the same time, it is important to conduct preliminary training of personnel, familiarize them with the recipe and production process, as well as compliance with all standards and requirements of safety, quality, and sanitation. Don't forget to budget for labor costs and annual holidays employees so that they are confident in financial stability and motivated to better perform their duties, which ultimately directly affects the quality of your products. On average, the salary of a technologist should be about 15-20 thousand, an accountant - 18-25, auxiliary workers - 12-15 thousand rubles.

Premises for a bakery in accordance with SES requirements and production volumes

Depending on the volume of production and the equipment used, you need to select the appropriate room both in size and other characteristics. Area for small bakery will be approximately 120-150 sq. meters. This will be enough to organize direct production, warehouses (for raw materials and finished products), as well as a small utility room for employees.

SES requirements for premises for a bakery

Important to consider sanitary requirements, presented by SES:

• basement room equipped with ventilation;
• the presence of sewerage, as well as water (hot and cold);
• the presence of all necessary premises, both household (toilet, rest room) and utility rooms;
• The walls of the bakery room should be tiled and the ceilings whitewashed.

Choosing a method for purchasing premises

It is also necessary to take into account the financial possibilities for purchasing premises. So, rent will cost about 4-6 thousand rubles per year for square meter. If you are thinking about how to build a bakery yourself, then your own production workshop with a shop nearby (including design and construction) will cost about 3.5 million rubles. About 2-2.5 million more will be spent on renting land with the right of subsequent purchase.

Perhaps at the initial stage it will be more profitable for a small bakery to enter into an agreement with some store/restaurant for joint activities and use their production facilities for your own purposes.

In addition, a bakery for rent would be a good option; this will simplify the approval of premises (which have already been used for similar purposes), and will also partially resolve the issue with equipment.

Economic indicators: investments, monthly costs, profitability

After you have considered all the issues related to the production of products, the purchase of raw materials, the acquisition of equipment and premises, as well as the hiring of personnel, you can move on to one of the most important points - calculating economic indicators and determining the feasibility of production. To do this, you need to analyze the main cost items and profitability of the bakery. So let's start with the initial investment.

Naturally, these articles will be very individual and approximate, since there are many nuances. On average, for a small bakery with a production volume of 350-500 kg of bread, the costs will be:

• for equipment - 200-500 thousand rubles one-time;
• rental of premises - about 75 thousand rubles/month (million/year) or 3.5+2 million rubles for construction;
• utilities - about 15 thousand rubles/month;
• wages - about 150 thousand rubles per month.

In addition, depending on the assortment, it is necessary to include in the expense item the costs of purchasing raw materials, carrying out the necessary communications (electricity, water, communications) and repairs, issuing permits, approvals and other additional costs. In general, your own mini-bakery may require an initial investment of 500 thousand to 4-5 million rubles.

At the same time, the profitability of production can be as high as 20%, and will pay off only in a couple of years, or 50-60%. In the second case, the approximate profitability of a confectionery-bakery is indicated (since it significantly exceeds pure bread production in terms of profitability), which will allow you to break even and start making a profit within the first year of operation.

Documents required for registration of bread production

A bakery is a production facility associated with the production of food products. Rospotrebnadzor imposes certain sanitary requirements on bakeries, regardless of whether it is a large-scale production facility or not. In this regard, it is necessary to obtain various permits. To open a mini-bakery you will need the following documents:

• conclusion on compliance with fire safety requirements (from the fire inspection);
• sanitary and epidemiological conclusions for production and products (separately) are issued by Rospotrebnadzor;
• certificate of conformity - obtained from the Federal Agency for Metrology and Technical Regulation.

In addition, each employee will need to obtain a medical record. In general, to obtain all the necessary permits you will have to spend no more than 60-70 thousand rubles, including medical books for staff (about 600 rubles each).

Conclusion

Thus, we have considered the main points that need to be taken into account and analyzed before building a bakery. Despite the fact that this is a mini-production, a lot of effort and time, as well as financial resources, will have to be spent. Ultimately, with a competent approach and a well-chosen strategy, all your efforts and investments will pay off, and your own mini-bakery will “grow” into a successful, stable and profitable production.

Here you will learn about how to open a bakery, what you need for this, you can download ready-made example business plan for opening. The bakery is great view entrepreneurship in almost any city.

Constant demand for your product on the market is one of the main and indispensable conditions for running your business. Bread and bakery products are exactly the kind of goods that are always needed. Therefore, baking is a profitable and stable business, although it does not promise large incomes. What do you need to open your own bakery, and what difficulties will you have to face here? All this is discussed in detail below.

Business plan

Here you can download a ready-made example of a bakery business plan for planning to open your own business in this area. This example contains all the most detailed examples of calculations, thanks to which you can assess your strength in the bakery business.

All calculations are approximate, so in your case they may be different, for example, less expensive.

How to open a bakery

“Measure twice, cut once” - says folk wisdom. The same principle is true for the topic of our article: how to open a bakery. We'll look at seven key issues, without a positive solution of which there will be no success in your endeavor.

Money

How much money is needed to open a bakery? This figure will directly depend on the planned volumes of baking. So, if a mini-bakery is planned, this is approximately 350 kg of bakery products per shift, then the starting capital will be approximately 200 thousand rubles. In the case of more impressive production volumes, you need to count on several million rubles. The larger your bakery's output, the more productive and expensive equipment you will need.

But the given amounts are quite arbitrary, because they are designed for the launch of the bakery project itself. But before the launch, it is still necessary to resolve the issue with the premises and arrange everything Required documents, hire and train staff.

Room

This is perhaps one of the key and most difficult moments when opening a bakery. Let us immediately make a reservation that we will not consider issues related to the construction of a bakery “from scratch”; it is expensive, difficult and time-consuming.

One of the acceptable options is to use the free space of establishments Catering or store. To do this, you will need to conclude an agreement on joint form activities. But this option is good if you have connections with the owners or managers of such establishments, otherwise gaining understanding on their part will not be easy.

The most common solution is long-term rent. For a mini-bakery you will need an area of ​​at least 60 - 120 m2. No less important is the location of the rented premises. Everything is important here, including logistics (are the entrance points equipped, the distance to the intended place of sale, etc.). You should also remember about the presence of competitors in your chosen area. It is best to entrust the selection of premises for a bakery to specialists - marketers. These are additional costs, but believe me, it is very difficult to achieve success without serious market research. And sometimes this is fraught with losses and loss of the entire business.

When choosing premises for a bakery, you must strictly follow the requirements of the SES:

• Basement and semi-basement premises are not suitable for any bakery, including mini ones;
• the floor covering must be waterproof;
• on the walls, up to a height of 1.75 m, there should be ceramic tiles or light-colored paint, the rest of the walls and ceiling should be whitewashed;
• the premises must be equipped with cold and hot water supply systems, and a sewerage system is required;
• Utility and utility rooms of the bakery must be equipped, these include: a warehouse for flour and other raw materials, a shower, a wardrobe for staff, a sink and a toilet;
• equipping the premises with natural and artificial ventilation systems is mandatory.

If the selected premises are not equipped with all of the above, you will need to make repairs. And this is money and time.

Documentary and regulatory approval

We have already mentioned above the SES standards for a bakery, but without obtaining a “Sanitary and Epidemiological Certificate for Production” certificate from this organization. Without this document, you do not have the right to produce products.

In addition, to legally sell your bakery products, you need a “Sanitary and Epidemiological Certificate for Products” certificate. Without it, not a single store will undertake to sell your bakery products.

Also, to open a bakery, special permits are required.

Scroll:

• Certificate of Compliance " Federal agency on technical regulation and metrology;
• Fire inspection permit;
• Permit from environmental assessment.

Only after receiving all the specified permits and certificates can you begin production and marketing of your bakery’s products.

Bakery equipment

When choosing equipment for a bakery, you must clearly define the strategy of the business project. In other words, what do you want to achieve and what will your competitive advantage. It can be very high quality products, a large assortment of bakery products or flexibility and speed when switching to the production of other types and varieties of bakery products (sensitivity to market requirements). In accordance with the chosen direction, you select equipment with the required characteristics.

The next point is the choice of the country of origin. Foreign analogues will be significantly more expensive than domestic equipment. For example, German baking ovens will cost you from 30 thousand euros. It’s true that the characteristics of such stoves are much better. They require less repair and are generally more durable. The most famous and well-established brands in the bakery equipment market are: Metos, Winkler, Giere, Polin, Bongard and Miwe.

In addition to ovens, you will need other equipment, such as dough sheeters, dough mixers, flour sifters, etc. You will also need to purchase racks, scales, packaging machines, bread slicers, baking dishes, etc.

Thus, for a bakery with a productivity of up to half a ton per day, approximately 60 thousand euros will be required to purchase all the necessary equipment (imported). This is the minimum set. When purchasing more productive equipment, count on 100-200 thousand dollars. Domestic analogues will cost much less. Depending on your financial capabilities, you can combine what equipment you buy for your bakery.

Sales of finished products

To organize sales you can:

1. Conclude a supply agreement with several stores and deliver using your own transport.
2. Conclude an agreement with wholesalers. This option will free you from organizing a sales market, and it is also more economically profitable; you do not need to maintain vehicles and additional personnel for the bakery (driver, auto mechanic).
3. Independent organization of points of sale. This is the most expensive option, as it will require mobile vans and special permission from the municipality. But the advantages of this method are obvious - you always sell your product.

Recruitment

It is clear that workers are needed to operate a bakery. Their number depends on productivity. So for a mini-bakery, with the production of up to 350 kg of baked goods, you will need 3-4 people (baker - technologist, baker's assistant, technician and cleaner). When increasing production to 2.5 tons of bread per shift, you cannot manage with a staff of less than 7 people.

Equipment suppliers will teach your staff how to operate it, but they won't teach you how to bake bread or rolls. Therefore, for the vacancy of a baker-technologist, hire a person with the appropriate education and at least minimal work experience. Your reputation largely depends on this.

Beginning of work

Before starting a bakery, you need to make sure that you have all the necessary raw materials in your warehouse. Its quantity should not be less than the weekly consumption.

So, after 9-10 months of all the work, obtaining all the necessary certificates and permits, recruiting and training personnel, the exciting moment has come, the start of work. But in essence this is not the end, this is the beginning. For example, when releasing the first batch of bakery products, you must calculate its cost and set a price acceptable to both you and the end buyer. When calculating the price, it is necessary to take into account that, according to GOST, for 1000 kg of white bread you need: 740 kg of wheat flour, 7.4 kg of yeast, 9.6 kg of salt and 1.2 kg of vegetable oil. Add here staff salaries, fees for used energy resources and taxes. The price of the bread you produce should not be less than all costs, otherwise it will be bankruptcy.

In general, the average profitability of small bakeries fluctuates around 10%. Not too much, but not too little either. In Europe, for example, such profitability is a very successful business.

To run a successful business, you also need to master the basics of marketing and constantly monitor the needs of customers. For small bakeries, this is the only chance to be profitable.

We hope that information on how to open a bakery and a business plan for opening one will help you in starting your business.

* The calculations use average data for Russia

1. PROJECT SUMMARY

The goal of the project is to open a mini-bakery for the production and sale of bakery products in a city with a population of more than 1 million people. The main source of income is profit from the sale of bakery products.

To implement the project, premises are rented in a residential area of ​​the city, in close proximity to houses and a busy street. The total production area is 100 m2.

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

Target audience - people who prefer healthy image life and choose high-quality and healthy baked goods.

The main advantages of the baking business:

Stable demand for products, practically independent of crisis phenomena;

Flexibility of production, allowing you to adapt to consumer tastes and market trends;

The initial investment in opening a bakery is 885,000 rubles. Investment costs are aimed at repairing premises, purchasing equipment, initial purchase of raw materials and the formation of working capital, which will cover losses of the initial periods. The bulk of the required investment falls on the purchase of equipment – ​​66%. To implement the project will be used own funds.

Financial calculations cover a three-year period of operation of the project. It is planned that after this period the establishment will need to expand production and product range. The bakery's net monthly profit when it reaches planned sales volumes will be 278,842 rubles. According to 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 project performance indicators

2. DESCRIPTION OF THE INDUSTRY AND COMPANY

Bakery products are a product of daily demand. Bread is one of the top three in the list of the most popular products among Russians. According to the results of a social survey, 74% of respondents consume bread daily. It follows from this that this segment of the food market is quite stable.

Picture 1 . Frequency of bread consumption in Russia

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On average, per capita there are 46-50 kg of bread per year. However, the indicators in each region differ. The maximum volume of 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 volume of consumption of bakery products is declining. Experts attribute this decline to the trend towards healthy eating, which excludes bread from the daily diet of Russians. As a result, the production volume of bakery products in Russia over the past decade has 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, manufacturers of bakery products are adapting 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 supplied from abroad, so we can say that the modern baking industry is dependent on imports. There is also a growing trend in demand for long-life products and frozen bakery products.

Economic crises also influence the dynamics of 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 economic situation stabilized, 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. Stabilization of the economic situation reduces bread consumption.

According to network trade statistics, 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 products market, with which you can track how the distribution of production between different forms has changed. There is a tendency for the share of industrial baking to decrease and the share of artisan bread to increase.

Table 2. Segmentation of the baking industry

Segment	Bakery market by year, %
Industrial bakery
Artisan bakery
Store baked goods

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The segmentation of the baking 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 small bakery businesses. Already today, bakery-cafes in the economy segment and chain boutiques are gaining popularity, where you can not only purchase baked goods, but also have a good time. This format expects a 2-3% share of the bread market. By 2018, the share of small bakeries is expected to increase from 12% to 16% and the share of large bakeries to further decrease.

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

Thus, we can highlight the main trend of the bakery products market: non-traditional bread, which is positioned as a “healthy product,” is in demand. The modern bakery market places high demands on the manufacturer. Today it is not enough to produce mass-produced, traditional varieties of bread. To operate successfully in the market, it is necessary to create a wide range of products and take into account the tastes of consumers.

According to research by the Institute of Agricultural Marketing, at the end of 2015, prices for bakery products made from premium flour increased by 5% on average in Russia. The maximum price increase was noted in the Northwestern Federal District and 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 from premium flour in the Federal District in 2015, %

Advantages of creating a small bakery:

Always fresh bread, which ensures demand for products;

Production flexibility to adapt to consumer tastes and market trends

Stable demand, practically independent of crisis phenomena;

Prospects for concluding supply contracts with stores and restaurants, since mini-bakeries are considered more profitable suppliers.

Thus, constant demand for bakery products, the trend towards the popularization of mini-bakeries and the development prospects and advantages of the baking industry allow us to talk about the investment attractiveness of such a business.

3. DESCRIPTION OF GOODS AND SERVICES

This project involves opening a mini-bakery for the purpose of producing and selling bakery products. The bakery’s products are positioned as “healthy and nutritious food,” therefore, only high-quality ingredients and a unique recipe are used in the production of bread, which sets the bakery apart on the market.

It is recommended that the product range for a small bakery consist of 5-8 product items. It is planned that the bakery will provide the following types of products:

Branded bread with cereals and seeds, designed for consumers who adhere to a healthy diet;

Traditional wheat and rye bread;

Italian ciabatta bread;

French buns and croissants.

Production percentage various types bakery products are shown in Figure 4.

Figure 4 – Share of each type of product in total production volume

In the future, it is planned to expand the bakery’s assortment, based on consumer taste preferences and market trends.

4. SALES AND MARKETING

The bakery's target audience is people who prefer a healthy lifestyle and choose high-quality and healthy baked goods. The target audience can be divided into two segments: 80% of consumers are residents of nearby houses, and 20% are random passers-by and regular customers.

The competitive advantages of the bakery include:

Product quality: fresh baked goods, high-quality and healthy ingredients, unique recipe;

Price of products: traditional bread is sold at a price below the market average. The loss from the price reduction is compensated by the higher price of branded bread;

The presence of a window into the workshop: by providing such a layout of the establishment, you can earn the trust of customers who will be able to observe the process of making bread;

Branded product presentation: each product is sold separately paper bag with a product description.

To promote a bakery you can use various marketing tools: installation of billboards and signs; distribution of business cards, flyers or booklets with product descriptions; advertising in the media; radio advertising; participation in food exhibitions and fairs; shares and so on.

The use of a particular tool depends on target audience institution and project budget.

Tasting of products dedicated to the opening of the bakery. The promotion will last two days and includes free tasting of all types of bakery products, as well as purchasing 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 can purchase yesterday’s products at a discount;

According to a consumer survey, advertising of bakery products has little influence on the decision to purchase this product. The most important criterion according to which the consumer makes a choice in favor of one or another bread manufacturer is the freshness of the product. That's why key tool advertising is based on the quality, taste and freshness of the products produced.

The sales plan is calculated based on production capacity mini bakeries. It is assumed that the bakery will produce 550 kg of baked goods in 8 hours of operation. The average selling price will be 50 rubles per kilogram of product. The planned sales volume is calculated based on equipment productivity and 90% products sold: 550*0.9*50= 24,750 rubles per day or 742,500 rubles per month.

5. BAKERY PRODUCTION PLAN

Opening a bakery and organizing production involves the following steps:

1) Bakery location and premises. Choosing the right premises 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 bakery premises 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 there is a sale of products, then a sales area;

The room must have hot and cold water, ventilation, sewerage, tiled walls, waterproof floors, air conditioning systems;

There should be additional rooms: bathrooms, storage space for production waste, and a staff room.

Particular attention should be paid to electrical power, 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 ​​70 to 200 m2 will be required - this depends on the format of the bakery.

Setting up a bakery will require a lot of money. 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 rent, there is a risk of termination of the contract and change of production location, which will entail additional costs. If your own funds do not allow you to purchase the premises, then it is worth considering the option of a long-term lease for a period of at least 3 years or a lease with the right to later purchase.

When choosing a location, you should also consider the presence of competitors nearby. It is advisable that there are no direct competitors around.

The bakery should be located in a crowded place: markets, near shopping and entertainment complexes and office centers, on the central streets. Since a fairly large area is provided for organizing 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 for a long-term period a premises in a residential area with an area of ​​100 m2. 90 m2 are allocated for production premises.

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

The rented premises comply with all sanitary standards 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 cost is 50,000 rubles/month. It is planned to spend 100,000 rubles on renovation of the premises, including the arrangement of the sales area.

2) Personnel selection. The staffing level is determined based on the bakery format and production capacity. Since the project involves opening a mini-bakery that produces 500 kg of bread in an 8-hour shift, to organize the work process you will need:

2 baker-technologists (shift schedule);

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

2 cashiers for the sales area (shift schedule);

Cleaning woman;

Accountant.

In this case, it is necessary to conduct preliminary training of personnel, familiarize them with the recipe, safety precautions and the production process, and also ensure compliance with all sanitation standards and requirements. Bakers must have appropriate education and work experience, since the quality of the product largely depends on their professionalism.

3) Equipment. An equally important component of the production process is high-quality equipment. When choosing equipment for a bakery, you need to clearly understand what competitive advantage you plan to get - 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 trade marks– 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;

proofer – 40,000 rubles;

table for working with dough – 30,000 rubles;

oven – 300,000 rubles;

baking trolleys – 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) Supply organization. Before opening a bakery, you should establish supply channels for raw materials and decide on suppliers. It is necessary that all ingredients used comply with GOST requirements.

When agreeing on cooperation with suppliers, it is necessary to familiarize yourself with all the conditions specified in the contract. Typically, shipping costs for ingredients will be borne by your operation. To reduce this cost item, you need to choose suppliers that are closer to your establishment.

The main raw material for the bakery is flour. It must be of the highest quality and properly stored. It is recommended not to make large stocks, as the flour may spoil. In addition to flour, you will need: yeast, eggs, fresh milk, sugar, salt and other raw materials.

Compilation technological map 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 complies with GOST standards or separately adopted specifications.

6. ORGANIZATIONAL PLAN

The initial stage of opening a bakery is registering a business in government agencies and obtaining permits for food production. In order to produce and sell food products, an enterprise must obtain permission from the SES for production, a conclusion from the SES for finished products and a certificate of conformity. Before starting production, you should also obtain a conclusion from the fire inspection and environmental supervision.

For reference commercial activities an individual entrepreneur is registered with a simplified taxation system (“income” at a rate of 6%). Types of activities according to OKVED-2:

10.71 - Production of bread and flour confectionery products, cakes and pastries for non-durable storage;

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

The legal side of bakery activities is covered in more detail.

The bakery's operating hours are different for the production workshop and the sales area. The production workshop is open 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.

Technological bakers work in shifts: 2 days of work followed by 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, keeping a log of hood cleaning, and recording raw materials in stock.

A shift work schedule is also provided for cashier salespeople: 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 register, keeping records of cash and transactions supported by the presence of checks, accepting finished products from the workshop, designing a sales window.

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

Accountant leads financial statements and works through outsourcing.

The cleaning lady is responsible for the cleanliness of the production workshop and the trading floor.

Table 3. Staffing table and wage fund mini bakeries

	Job title	Salary, rub.	Number, persons	Payroll, rub.
Administrative
	Manager
	Accountant (outsourcing)
Industrial
	Baker-technologist (shift schedule)
Trade
	Salesperson-cashier (shift schedule)
Auxiliary
	Cleaning lady (part time)
	Total:			104,000.00 RUR
	Social Security contributions:			31200.00 RUR
	Total with deductions:			135200.00 RUR

7. FINANCIAL PLAN

The financial plan takes into account all income and expenses of the bakery; the planning horizon is 3 years. It is planned that after this period the establishment will need to expand production and product range.

To launch a project, it is necessary to calculate the amount of investment. To do this, you need to determine the costs of renovating the premises, purchasing equipment, the initial purchase of raw materials and the formation of working capital, which will cover the losses of the initial periods. The bulk of the required investment falls on the purchase of equipment – ​​66%. Own funds will be used to implement the project.

Table 4. Investment costs

	Name	Amount, rub.
Real estate
	Room renovation
Equipment
	Equipment set
	Equipment for the trading floor
	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 payment for the facilities consumed during the production process (water, gas, electricity, sewerage). To simplify financial settlements cost variables calculated based on the amount of the average check and a fixed trade margin at 300%.

The bakery's fixed expenses consist of rent, utilities, payroll, advertising costs, taxes and depreciation. The amount of depreciation charges is determined by the linear method, based on the useful life of fixed assets of 5 years. TO 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 expenses were determined in the amount of 221,450 rubles. The planned revenue is 742,500 rubles per month.

8. EVALUATION OF EFFECTIVENESS

The payback period for a bakery with an initial investment of 885,000 rubles is 7-8 months. The net monthly profit of the project upon reaching planned sales volumes will be 278,842 rubles. It is planned to reach the planned sales volume in the eighth month of operation. 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 talk about the investment attractiveness of the project. Internal norm profit exceeds the discount rate and is equal to 18.35%.

9. POSSIBLE RISKS

To assess the risk component of the project, it is necessary to analyze external and internal factors. External factors include threats related to the economic situation in the country and sales markets. Internal – the effectiveness of organization management.

The specifics of the baking industry determine the following external risks:

rising prices for raw materials, unscrupulous suppliers. In the first case, there is a risk of increased costs and, as a consequence, 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 by choosing suppliers wisely and including in the contract all the necessary conditions that include financial liability the supplier in case of their violation;

competitors' reaction. Since the bread market is quite saturated and highly competitive, the behavior of competitors can have a strong influence. Price pressure from larger market participants cannot be ruled out, which will negatively affect sales. To minimize this risk, it is necessary to form your own client base, constantly monitor the market, develop new offers that are not represented on the market;

increase in rental costs or termination of the lease agreement. The probability of risk is average, but the consequences of its occurrence can significantly affect costs and production process. This risk can be reduced by concluding a long-term lease agreement and choosing a reliable, conscientious lessor;

seasonal decrease in demand. The probability of this risk is assessed as medium. However, measures should be taken to minimize it: ensure proper distribution of production capacity, develop an effective strategy for promoting products on the market;

changes in regulations governing the baking industry. The probability of the risk is low, but if it occurs, it is almost impossible to avoid the impact;

Internal risks include:

failure to achieve the planned sales volume. This risk can be reduced with effective advertising campaign and competent marketing policy, involving various promotions and bonuses;

equipment breakdown and production downtime. Regular maintenance of equipment in order to maintain its performance will help mitigate the risk;

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

a decrease in the reputation of the establishment among the target audience due to errors in management or a decrease in product quality. It is possible to mitigate the risk with constant monitoring of the production process and product quality.

10.APPLICATIONS

Get current calculations for your business plan

A bakery as a business is an opportunity to realize your wildest ideas, so the question arises: how to open your own production, is it profitable or not to bake and sell bread yourself?

The production of bread and bakery products is a process that will always find its consumer. How many famous sayings are dedicated to this hearty and tasty product! People living in the former space Soviet Union, they eat absolutely everything with bread – it’s both tastier and more satisfying.

Fresh bread is quite difficult to find in a big city today. Most people are accustomed to purchasing this product in supermarkets, where its quality does not always meet the necessary requirements. There is no need to talk about the variety of baked goods in such stores - it is unlikely that you will find a fresh, still warm bun with which you can please your family.

A bakery can be found in almost every major city and even small town. Large enterprises cover a vast territory, which is why it is much more difficult for them to comply with all the preferences of their consumers - there is an emphasis on mass production and providing all categories of citizens with bread that is in demand.

At the same time, the profitability is obvious - private production and reaching fewer people will help satisfy the needs of almost everyone, while giving the consumer the right to choose from a fairly large assortment. Having your own bakery can be a real gift for both a small village and a large city, where people have long missed fresh baked goods.

Relevance and prospects

Bakery is a multifaceted process that requires detailed market research and good advertising. If the quality of your product is high and the store location is convenient, the consumer will make the good advertising– information will be passed on by word of mouth, and a random passerby will not be able to pass by.

Mini-production is profitable because it is much easier for it to adapt to the immediate desires of customers and rebuild its equipment. Baking bread can be just the beginning of a large business - the store should not be limited to only this product.

The key to successful trading will be assortment. Every person wants to pamper themselves not only with simple bread that goes with any dish, but also with original pastries, dietary products and confectionery. In this case, the quantity of baked product will depend on demand.

The bread business will be successful if you have chosen the right premises not only for preparation, but also for selling the product, provided it with the necessary equipment and raw materials, and, of course, found a baker who can be considered a master of his craft.

A creative approach doesn’t hurt - experiment, add something of your own to production, and very soon your brand will become recognizable, and product production will reach a new level.

As a sample you can download it for free.

Starting capital and documents

A bread baking business requires an initial investment - you will have to fork out money for renting premises, purchasing equipment, and wages for employees. All costs will depend on the scale of production you plan. For a small bakery, three hundred thousand rubles can often be enough, but with increased volumes the amount can increase several times.

At the initial stage, it is important to understand the calculations related to starting production. Home business will require a much smaller amount than a full-fledged bakery. Costs for the year will consist of the following categories:

You can register as individual entrepreneur and open your own enterprise on simplified terms, or you can expand opportunities and create a company with limited liability. Planning and expenses are not much different, but each type has its own characteristics:

1. A sole proprietor is legally responsible for the operation of the business and will suffer serious financial losses if the costs and profitability of the baking business are high. If the business is profitable, the project is justified.
2. Registration of a person as an individual entrepreneur occurs without the intervention of lawyers in a short period of time, and a limited liability company requires the services of a lawyer.
3. as an individual entrepreneur it is much cheaper at the stage of registration and registration legal entity.
4. It is much easier to bake yeast-free bread and any other product and sell it by registering it as an LLC. This way you can easily change your field of activity without limiting your capabilities.
5. Bakery products produced under the LLC design will receive greater interest from partners.

This makes it much easier for a businessman to deal with the registration and, if desired, liquidate the business.

Documentation

It is important to collect the following documents:

• Documents confirming the completion of the examination and establishing compliance with sanitary standards.
• Certificate of conformity allowing trade in homemade bakery products.
• Documents received from the fire inspectorate on the fire safety of premises.
• Permits for the supply and sale of raw materials, products, bread machines, large production equipment.

It is necessary to collect a package of documents immediately after paying the rent, as this will reduce the time before opening the project and will allow you to realize your ideas as soon as possible.

Choosing a direction

In order to decide on the type of activity and correctly calculate your strengths, you need to take care in advance about the direction in which your company will operate.

Today, a mini-bakery is the best option, if only because large enterprises have long occupied the niche of such trade. If you have small expenses, you can take your business to a larger scale, but for this you need to develop a project in detail.

If the city has large production product, and your plans include baking an analogue, it is unlikely that you will quickly receive good profit and you can take away the client. In this case, you will have to reduce the cost of the project, reduce the cost of the product and salaries employees.

One of the popular trends is considered to be a mini-bakery, which produces unique products that are very different from those produced by a large brand. For example, baked goods do not have to be sweet - many people use cheese, garlic, and even meat products.

The best option will be a combination of a bakery with a cafe or restaurant fast food, where customers can not only buy fresh buns, but also enjoy them in a cozy atmosphere. At the same time, the menu should include a complete lunch for all categories of consumers, including small children. Don't forget about dietary products.

Room

Starting even a mini-bakery from scratch is quite difficult, since you will have to do absolutely everything from scratch - look for a suitable space, make repairs in it, carry out the necessary communications and connect equipment.

It is unprofitable to arrange small production in a large space - if you have a lot of unused space, you'll just end up spending extra money on rent. The room must be suitable in size and type.

At the same time, it is worth thinking about household places where employees can spend personal time during lunch, as well as a locker room and a bathroom in which all communications for washing hands and cleaning hair will be carried out.

From small room You can make a sale through a small window or a mini hallway - this way you will save space, but will be able to perform all the functions of the organization, comfortably serving customers. A project with small ovens does not require a large space, but bread from a Russian oven and bread from a tandoor require separate rooms for production.

Quality equipment, exactly like good room, the key to the success of your organization. You can purchase it gradually as needed and possible, or you can purchase it all at once. The small bakery project involves the following positions:

Item name		approximate cost
1.	Bake	800,000 rubles
2.	Dough mixer	280,000 rubles
3.	Flour sifter	20,000 rubles
4.	Pastry table	4000 rubles
5.	Electric mixer	4000 rubles
6.	Dough proofing equipment	55,000 rubles
7.	Dough sheeting machine	40,000 rubles
8.	Hood	20,000 rubles
9.	Blender	3000 rubles
10.	Electric stove	20,000 rubles
Total:		1246000 rubles

Purchase equipment Low quality is not recommended as it jeopardizes not only the product, but also fire safety. In addition to the above, you will have to purchase additional furniture, display cases and cash registers to sell products.

Video: how to open a bakery – step-by-step instruction.

Staff

The employees of the bakery and the adjacent store are people who will provide the consumer with a tasty and high-quality product, as well as polite service at the time of purchase. At the same time, each employee must know his job well so that there are no misunderstandings in the future. Pay attention to education, work experience and availability of a health certificate.

Note! Without a valid health certificate, specialists are not allowed to work.

Among the key employees that should be in every bakery, the following positions should be present:

1. Production technologist.
2. Cleaning woman.
3. Accountant.
4. Bakers.
5. Loader.
6. Packer (optional).
7. Driver.
8. Salesman.

Payback directly depends on both production technology and the type of product produced by a particular enterprise. At the same time, you should not save on advertising and equipment - these are the factors that guarantee you a profit in short time. Payback calculations must be made in advance so as not to lose money; for this it is recommended to hire a qualified specialist.

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