Profitable business: mini bakery. Bread business: how to make money in a bakery and bakery Business plan for making bread

Not a single person has ever been without bread. Gone are the days when one bakery provided the whole city with fresh products. Now, private bakeries are gaining more and more popularity, which make the production of bread unique and unlike the rest. This is the perfect business! The demand for bakery products never falls. All that is needed is a competent and detailed business plan, investments, formulation development and the search for “your” customers.

Investments in business

Own business: bread production

First, the documentation. That is, first you need to register your activities - whether it will be an individual entrepreneur, or a state of emergency, or even an LLC - is a personal matter for everyone. But, for large-scale production, it would be better to design as an LLC. Prices for documentation in all regions are different. Approximately it costs 10-25 thousand rubles. Not to mention the fact that many instances should allow your activities (and here, as you know, you can’t do without investments, they depend on the appetites of the inspectors).

Secondly, the room. The production of bread requires a large area, because in addition to the workshop where the baking will be carried out, there are also workshops where the dough will be kneaded, finished products will be stored before sale, as well as storage facilities. On average, about 70-120 squares of the total area.

In addition, it is worth considering in advance where your bakery will be located. If you plan to sell bread directly from it, then it should be located in a place where there is a high traffic of people.

On average, for a room (rent, purchase, repair) about 200-400 thousand rubles. In different regions, this figure can fluctuate both up and down.

Thirdly, equipment for the production of bread. There are options: either buy a new factory one, or use a used one. The first option is more expensive, but more reliable. The second one is less expensive. At the same time, there are no guarantees that the equipment will not “stand up” during operation, thereby disrupting all the work and ruining the raw materials. For new equipment will have to pay about 50 thousand dollars. Used will cost much less. The equipment includes:

This is the most basic list of equipment that will allow you to bake bread in volumes of 500-700 kg per day. The equipment also includes:

racks where the bread will be stored until it is sold,
racks where raw materials will be stored,
packaging machine,
scales,
knives, molds and other small inventory.

Fourth, it is worth spending money on raw materials in advance. Each bread production technology implies its own recipe, and hence its own raw materials, which will be included in the composition. It is important to think at the stage of developing a business project what type of bread you will be making. The ideal option would be a combination in the production of both traditional and widely demanded types, and bread according to your own unique recipe (you can develop it yourself or with the help of specially hired technologists). Common in technology: processing of raw materials, kneading and proofing dough, baking. Suppliers of the starting material (raw materials) must be chosen very carefully, even meticulously - all products must be fresh, have a real expiration date, and most importantly, be delivered on time. After all, if the delivery of raw materials (the same flour) is delayed, then you will have nothing to bake from, which means that production will be idle.

Even if your idea is a mini-bakery, you won’t be able to avoid extensive investments. The only difference between a small workshop and a large one is the volume of finished products. But it so happened that small bakeries are more profitable in the face of fierce competition. This is ensured by the fact that their niche is unique - the production of such products that no one else has. The unique formulation works better and more productively than large volumes.

Income, profitability, payback

Having launched production, you should not expect instant enrichment. The buyer is quite capricious. Although, if your products can be of interest (again due to originality), then you can conquer the market quite quickly. In order for production and investments to pay off, you will have to wait about 2-3 years. By the way, it is very important to set the right price for finished products. Only a thorough study of the market supply and demand, the products of competitors can help here. Bread production can bring a stable income only when you take into account all the wishes of customers, while not working yourself into a minus.

The profitability of the project reaches 10-15%, but only with stable demand, production and gradual expansion of the range. The interest of the buyer must always be maintained. In addition, it is worth considering monthly expenses: wages to employees, payment of bills, purchase of raw materials, transportation of products. Net profit can be obtained about 100-150 thousand rubles a month. This is only at the initial stage. When you conquer the market, acquire constant demand, replenish the assortment, this figure can be increased.

Business pros and cons

The obvious disadvantage is a large investment, a long payback. But if your project is a mini-bakery, then the investment is a smaller amount, and the payback, on the contrary, is growing. This is especially true in those areas where, apart from the local bakery, there is nothing. Here the profitability of production can be many times greater.

The advantage of production is that business is always in demand. Finished products sell like hot cakes, literally and figuratively. Large investments always pay off with good dividends. In addition, such a business gives stability. Like it or not, bread will always be sold. And if you managed to firmly establish yourself in some niche, then you can safely count on constancy and profit. Another plus is that the business is not seasonal! It is relevant and popular all year round. Production is carried out on holidays and weekends. At the same time, holidays are the most “bread”. Demand for products is growing exponentially.

Your own bakery can be a profitable investment. We offer step-by-step instructions that will help you understand the features of this niche, as well as develop a business plan for the production of bakery products.

Step 1. Market research. Before you begin to work, you need to test the ground. That is, to analyze the market and the state of the niche. This will help determine the optimal business strategy and draw up an action plan.

The analysis should cover the following aspects:

1. Competitors and their activities. Weaknesses and strengths of competing companies.
2. Demand. What types of pastries are most popular with customers?
3. Consumer priorities. What do they look at first - price or quality?
4. The required volume of production. You can look in the sales departments of competitors in the city or region.
5. What is important to consider when concluding an agreement with the owner of a retail outlet?
6. Should I open my own bakery shop?
7. Seasonality. Usually in summer the demand for baked goods drops a little.
8. When is the best time to buy baked goods?

By answering these questions, you can understand what type and quality of baking is profitable to produce. How much to do it and where exactly to implement it. The niche picture will become more complete.

Step 2. Concept creation. It is important to develop a brand, product presentation. Subsequently, this will make the brand more recognizable.

Things to think about:

1. Orientation. How will the bakery differ from competitors and stand out from others? Who are the main customers - wholesalers, shopping centers or individuals?
2. Definition of the target audience. In the case of bakeries, these are usually people aged 21-60.
3. Name. It should be well remembered and not repeat existing names.
4. Logo. Should reflect the "personality" of the company, its focus. It will be placed on the packaging, at the factory, on the organization's website, on the delivery vehicle, etc. It is advisable to choose simple shapes so that the logo is clearly visible in black and white. You can hire a designer.
5. Color range. An important role is assigned to the identity, which sets the mood. It is used in the logo, in the design of the site and other paraphernalia. It is better to choose no more than 2-3 colors.

If the bakery project is relatively large, it is better to contact the studio.

Step 3. Collection of documents and obtaining permits. Next, you should collect the necessary documentation for registering a company. And also obtain permits for activities from the relevant authorities.

It is easier and more optimal, especially at the first stages, to issue an IP (individual entrepreneur) and choose a simplified taxation system (STS).

The following documents are required for registration of IP:

Passport of a citizen of the Russian Federation and TIN;
an application indicating the code of the organization's activity and filled out in accordance with form No. 21001. The activity code in this case is OKVED 10.71.1 "Production of bread and bakery products of non-durable storage";
application for USN;
confirmation of the paid state duty (receipt).

After the complete registration of the IP, you must order a seal. And to purchase a cash register - in the event that it is decided to sell pastries in your own store.

From whom and what permissions do you need to obtain:

1. Fire inspection. In the production room, the fire-fighting system and the state of ventilation will be checked. Responsible for fire safety is appointed. You will also need to get a copy of the evacuation plan and study the production data sheet.
2. Sanitary and epidemiological station (SES). Check the production area and equipment. It is necessary to have gas and electricity, sewerage and a working water supply. Baking in the basement is prohibited by law. According to the norms, 1.75 meters of the wall must be painted or tiled.
3. Rospotrebnadzor. Performs product quality control, checks materials and raw materials, as well as all documents for deliveries. If everything is in order and complies with GOST, a quality certificate is issued.
4. Rosstandart. They also issue a certificate of conformity to quality.

In addition, each bakery worker must have a medical book with confirmation of passing the examination.

The budget for the preparation of all documentation and payment of state duties is in the region of 50,000 rubles.
It is worth noting that permission to operate is not obtained quickly. This will take about 2-3 months.

Step 4. Choosing and renting a room. The business of making, producing bread and bakery products requires a special premises.

If the products will be sold only to wholesalers, a workshop outside the city will do. This makes rent cheaper.

What should include a room that meets the standards:

The production workshop itself with machinery and equipment;
storage room for finished baking;
storage for raw materials (like flour, sugar, etc.);
a place for employees to rest;
dressing room;
pantry for household items (cleaning products, mops);
office accountant, manager and technologist;
bathroom.

Estimated costs:

Repair - from 50,000 rubles;
rent - from 60,000 rubles per month;
utility bills - from 30,000 rubles per month (depending on the power of equipment and water / gas consumption).

Tip: you can look for a room in which baking has already been done. This will save money and time for re-equipment and repairs.

Step 5. Purchase of furniture and equipment. The technology must be new. The one that has already been in use for a short time will also go. To save money, you can look for used equipment. Perhaps someone is selling it. In the early stages of starting a business, saving is very important.

An approximate list of things that you will need to buy:

Bakery oven;
dough mixing machine;
proofing cabinet;
hearth sheets;
flour sifter;
sink with two sections;
ventilation umbrella;
cooling chamber;
table (simple and wall-mounted);
hairpin trolley;
rack;
packing scales;
bread packaging machine;
form for bakers.

The approximate cost of equipment for the workshop is about 300,000 rubles.

Also, do not forget about the comfort of workers. You will need to purchase wardrobes for clothes and personal belongings, a sofa for a seating area, a kettle and a microwave. Approximate expenses - 15,000 rubles.

To equip the offices of the administrative department, you will need computers and a scanner, a photocopier, desktops and chairs, a telephone, the Internet, and stationery trifles. If we assume that there will be four such employees, the expenses will be about 120,000 rubles.

Step 6. Determining the range and purchasing raw materials. The range will depend on the concept. You can stop at the production of simple bread. It’s a good idea to expand your range to such standard but popular products as buns, sausages in dough, muffins, etc. Or you can choose a very narrow niche, for example, French products or organic healthy food.

Baguettes, bread rolls, croissants are in good demand.

Since baking raw materials have a short shelf life, they should be purchased right before baking and selling.

What products will be needed:

Flour (first or highest grade);
yeast;
vanillin;
baking powder;
sugar, salt and spices;
dried fruits and nuts (possibly);
vegetable oil;
polyethylene packaging.

This list may be updated depending on the complexity of the range. To understand what volumes of purchases will be required, you should familiarize yourself with GOST for bakery products.

It is also important to quickly acquire permanent reliable suppliers, possibly intermediaries, since flour mills work with very large volumes.

Step 7. Selection of technologies and recipes. Baking recipes can be viewed on the Web, on specialized online resources. This will save time and money. However, you can approach the issue more thoroughly and allocate part of the capital to the development of your own recipes.

Bread making technology in general terms:

1. Sifted flour, sugar and salt, yeast and other ingredients are put into the dough mixer. Add water. Everything is mixed.
2. The resulting dough is placed in a special vat for aging.
3. After the dough is sent to the dough divider. There it is cut into equal parts, the size of which is pre-selected - depending on the type of loaf.
4. Then the dough is sent to the dough moulder. There it is given the necessary form.
5. The shaped parts are placed in the oven.
6. The finished bread is laid out on trays, after which it is sent for sale.
7. If necessary, the products are cut using a special apparatus, and then packaged.

This technology can vary greatly depending on the selected product formulation and the nature of the purchased equipment.

Step 8. Search for personnel and selection of an operating mode. The bakery needs the following employees:

1. Technologist. Monitors the progress of production. Be sure to hire a specialist with the appropriate education. The technologist is obliged to know the recipes, monitor the consistency of the products, check the cooked products, and be familiar with the principles of operation of the equipment. If necessary, must identify and correct breakdowns. Approximate salary - 40,000 rubles.
2. Bakers. Products are made. It is acceptable to hire people without the relevant education or experience. Approximate salary - 15,000 rubles. On average, 4-6 people will be needed.
3. Accountant. Responsible for financial matters and reporting. Sometimes it is more profitable to outsource an accountant. The average salary is 25,000 rubles.
4. Marketing director. Engaged in product promotion. If the business is small, at first it may not be hired. The approximate salary is 30,000 rubles.
5. Seller-cashier (if you plan your own retail outlet). Salary - about 20,000 rubles.
6. Handymen and cleaner. The average salary is 15,000 rubles.
7. Driver with own car (if required). Salary - in the region of 20,000 rubles.

Salary can be formed in two ways. The first is a simple rate, the second is a rate and a percentage of output. The first option is more profitable, especially in the initial stages.

Usually bakeries work in two shifts. Such a system allows production to operate all 30 days and produce large volumes of pastries. The duration of a standard shift is 8 hours, including breaks for staff rest.

Step 9. Sales organization. This may require:

1. Sign supply contracts with several sales departments. It is desirable to provide for the possibility of the fastest possible delivery.
2. Make an agreement with wholesalers. Often this is more profitable than the previous option. In this case, there is no need to look for markets. Also, you will not need to hire a driver and maintain a car.
3. Organize traveling trade. Vans will be required to serve as mobile outlets. This path is the most labor-intensive and troublesome. In addition, it will require additional permission to trade.

Product Description
Room selection
Recruitment
Bakery marketing plan
Business risks
Financial plan

Business plan for opening a bakery for the production of bread and bakery products with a production volume of 400 kg of finished products per shift.

How much money do you need to open a bakery

according to the preliminary plan, to open a bakery in a rented premises, you will need to invest about 970,000 rubles:

Cosmetic repairs of the premises - 150,000 rubles.
Acquisition and delivery of a turnkey bakery - 350,000 rubles.
Purchase of raw materials and materials - 70,000 rubles.
Approvals and permits, obtaining declarations of conformity for products - 150,000 rubles.
Business registration and other organizational expenses - 50,000 rubles.
Reserve fund - 200,000 rubles.

Step by step plan to open a bakery

At the start of the bakery business, the plan provides for the following actions:

Conduct marketing research of the intracity market of bread and bakery products;
Find sources of project financing;
Search for a suitable premises for a bakery;
Work out preliminary sales channels for products;
Register business activity;
Conclude a lease agreement for the premises;
Make appropriate repairs;
Purchase the main and auxiliary equipment;
Hire staff;
Work out the recipe for bread and bakery products;
Launch an enterprise.

Product Description

Our bakery plans to produce the following types of products:

Shaped bread (0.5 kg) - 150 pcs.
Sliced loaf (0.3 kg) - 180 pcs.
Bagels (0.3 kg) - 100 pcs.
Pies with filling (0.2 kg) - 1200 pcs.

The production volume will be 400 kg per shift (8 hours). The main part of the products will be baked during the night shift in order to ship hot bread to retail outlets by morning. The bakery will work seven days a week in shifts (2/2). The average selling price for bread and bakery products will be 44 rubles per kilogram. Thus, the daily turnover will be 17,600 rubles, and the monthly turnover will be 528,000 rubles. For all types of manufactured products, a declaration of conformity will be received, indicating that the product is prepared in accordance with all norms and rules, does not contain GMOs and other prohibited additives. Without this document, it will not be possible to sell products to stores.

Download bakery business plan with our partners, with a guarantee of quality.

Room selection

For organizing a business, it is planned to rent a room with an area of 115 square meters. Lease payments will amount to 60 thousand rubles per month. The high rental price is due to the good condition of the premises. All conditions for the production of food products have been created here, and the layout and composition of the equipment comply with the requirements of the SES and fire safety. There is hot and cold water supply, ventilation and sewerage system, walls and ceiling are painted with non-toxic paint and partially tiled. The dimensions of the room allow it to be divided into a production workshop, a warehouse for finished products and a warehouse for raw materials (flour), a staff room, a toilet with a bath and a utility room.

What equipment to choose for a bakery

For baking bread and bakery products, the business plan provides for the purchase of a set of equipment with a capacity of 50 kg of finished products per hour. It is planned to spend about 350 thousand rubles for these purposes. The kit will include:

Baking oven HPE-500 (40 thousand rubles)
Proofer ShRE 2.1 (22 thousand rubles)
Flour sifter PVG-600M (24 thousand rubles)
Dough mixer MTM-65MNA 1.5 (63 thousand rubles)
Ventilation umbrella ZVP 10*8 (9 thousand rubles)
Single-section washing bath (3.5 thousand rubles)
Confectionery table SP-311/2008 (17 thousand rubles)
Wall table SPP 15/6 ots - 2 pcs. (9 thousand rubles)
Scales CAS SW-1-20 (4 thousand rubles)
Rack SK 1200/400 - 2 pcs. (17 thousand rubles)
Trolley for HPE TS-R-16 - 2 pcs. (45 thousand rubles)
Hearth sheet for HPE - 12 pcs. (7 thousand rubles)
Bread form 3L10 - 72 pcs. (41 thousand rubles)

This equipment is placed on an area of 30 square meters. m. and is intended for baking wheat bread, rye-wheat hearth and tin bread, bakery products from yeast dough. This equipment will allow you to perform all the necessary operations for the preparation of raw materials and direct baking products:

Sifting and loosening flour;
dough kneading;
Cutting and shaping dough pieces;
Proofing of blanks in a proofing cabinet;
Baking bread and bakery products in the oven.

Recruitment

As a bakery staff, it is planned to employ an experienced technologist, bakers (5 people), drivers (2 people), a handyman (1 person), a sales representative (2 people) and a cleaner. The accountant will be employed on a part-time basis (under an outsourcing agreement). The wage fund will amount to 135 thousand rubles per month.

Which taxation system to choose for a bakery

The organizational form of the enterprise will be an ordinary individual entrepreneurship registered with the local tax service. As a taxation system, it is planned to use the simplified taxation system (“simplified”). This is one of the most profitable taxation systems for a bakery. The tax will be 15% of the organization's profit.

Bakery marketing plan

Sales of products are planned to be carried out in trade enterprises and public catering points of our city. There are about 300 such organizations in the city. More precisely, wholesale buyers will be:

Specialized trade kiosks and pavilions for the sale of bread, pastries and confectionery products;
Intracity trading networks (grocery stores);
Cafes and restaurants;
Municipal institutions (hospitals, schools, kindergartens).

A sales representative will be hired to conclude contracts with potential buyers. In the future, with the development of production, it is planned to open its own retail outlets for the sale of freshly baked bread and bakery products.

Business risks

The risks of doing such a business are as follows:

Increasing competition in the market
Lack of government support for the industry
Growth of requirements for production, complication of state price regulation (maximum trade margin)

Financial plan

Let's move on to the calculation of the main business performance indicators. Business monthly expenses

Total - 408,000 rubles.

How much can you earn by opening a bakery

According to the business plan, the net profit per month will be 102,000 rubles. The profitability of the bakery is 25%. Such indicators can be achieved only if 100% of the sale of all manufactured products. In practice, the situation may be different (returns, deferred payments, etc. are possible), so the final profit can be safely reduced by 25 - 30%. But even with this calculation, you can count on a return on investment already in the 13th - 15th month of the operation of the enterprise.

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What OKVED to indicate when registering a bakery

When registering a business for the manufacture and sale of bread and bakery products, the All-Russian Classifier of Economic Activities provides for codes 15.81, 15.82, 52.24, 55.30 - depending on the intended range of products and methods of implementation. In addition, you should select codes such as 52.24 - Retail sale of bakery products; 51.36.3 - Wholesale of bread and bakery products.

What documents are needed to open a bakery

First you need to register as an individual entrepreneur, select the form of taxation and provide Rospotrebnadzor with a certificate of commencement of activity with a certificate of registration. You can use an LLC as a legal form, but an individual entrepreneur will be cheaper and easier to register and list the necessary documents. In addition, it is necessary to conclude agreements on disinfection, disposal of industrial waste, develop a production control program, documents confirming the maintenance of ventilation systems, medical examination of personnel with the issuance of sanitary books.

Do I need permits to open a bakery?

The following permits are required for the production and sale of bakery products:

Permission from Rospotrebnadzor.
Sanitary and epidemiological conclusion for all products.
Approval of the declaration of conformity of products to the requirements of TR CU 021/2011.
Development of specifications or acquisition of the rights of technical conditions of other manufacturers.
Production control program.
Permission from the State Supervisor.

Technology of production of bakery products

The process of making bread and bakery products primarily depends on the choice of recipe. Depending on this, the necessary equipment is selected - an oven and a dough mixer. The production stage can be conditionally divided into three steps:

Test batch.
Product molding.
Baking process.

The first bakery "Khlebnichnaya" was opened in January 2016 on the street. Blucher. Today the network consists of 14 outlets that operate in Yekaterinburg and Chelyabinsk, the company plans to launch a bakery in Perm by the end of January.

good deed

Before, together with a partner, to engage in the development of the network of bakeries "", he supplied equipment to retail chains throughout Russia. However, due to changes in the market, the business had to be abandoned. “The retail market was changing, there were fewer and fewer retailers, local chains were slowly leaving the market,” says Mr. Kazakov. In fact, it remains possible to work with only two well-known networks, and it is almost impossible to make money in such a market.”

As a result, it was decided to leave the equipment trade and choose a new direction. According to Ilya Kazakov, one of the main criteria for the future business was that it should not correspond to the B2B model, but to the B2C model, that is, be consumer-oriented:

“The essence of my past business was that at first the owner bears all the costs, supplies and installs the equipment, and the payment under the contract is transferred to later, this is a normal practice of working with networks.

Making bread is a good thing. This is not trading vodka, not lending money at 1000%. From a moral point of view, this is one of the most pleasant businesses. In addition, almost everyone eats pastries: grandmothers, the middle class, and rich people, which means that the sales market is large. In general, the bread market is now in a very interesting state: we are moving away from centralized supplies of bread, as it was in Soviet times, and we are coming to a market for the consumption of fresh, hot.”

Ilya Kazakov admits that one cannot become rich by selling bread, but this is a business that can slowly make a profit every day, regardless of the weather in the yard and various crises that are so popular with us now.

In fact, it is difficult to make money on buns that cost 20 rubles. At the same time, the feeling that many have now decided to open bakeries does not leave them, this business seems simple and easy to people. But this is not so, I think most of them work to zero.

pure mathematics

When the business was just starting, the founders of the bakery chain proceeded from pure mathematics, they calculated everything. Even now, when opening new outlets, the owners by no means rely on their own feelings, but rely solely on mathematical modeling.

The main mistake of those who open their own bakery is that they often stick to the emotional component. That is, people see that there are bakeries everywhere, they think that flour is cheap, that they will bake a bun and get rich. In fact, everything is not so. This is painstaking work that begins from the moment when you do not have any bakery. Thanks to our mathematical model, we can calculate how much we will sell before we open. At the same time, in about 90% of cases, we are right, - says Mr. Kazakov.

The operational director of the Khlebnichnaya bakery chain says that it has become especially popular to open bakeries since about 2014. Today, at the request of a “bakery”, DoubleGIS gives out 441 organizations. In the first place is the federal network from Izhevsk "Khlebnitsa", which has 16 outlets in Yekaterinburg, in the second place - "Khlebnichnaya" with 14 bakeries, the European Bakery closes the top three, which has eight branches in the city.

There is competition in our market, as elsewhere. Now there really is a certain fashion for bakeries, plus people have a need to buy not only traditional bread, which is on the shelves in supermarkets, but also fresh pastries. There are large network players on the Yekaterinburg market, they are actively launching franchise bakeries. Do not forget that some supermarkets also sell fresh pastries, although some of them use semi-finished products.

The business model, when the bakery works on semi-finished products, requires less costs, in this case, less equipment needs to be purchased. According to such a system, "" works. . Ilya Kazakov believes that now it is more difficult for bakeries that work on semi-finished products to compete in the market, since supermarkets use the same model:

We had a network of "Pekar" from Omsk in our city, they used freezing, as a result they closed. Today, many discounters and gas station chains operate on frozen pastries, and Fresh Bread departments are appearing there. And here, I must say, they do not lie, the product is really fresh, the only question is production technology and composition. And, if a bakery works on semi-finished products, how can it compete with a supermarket?

That is why in Khlebnichnaya they immediately decided that they would knead the dough, bake rolls and bread themselves, right on the spot.

To develop the recipe, we had to change six technologists: one "put" the bread, the other - the dough for pies. Today, some breads in the bakery are prepared for days:

There are sourdoughs that must be infused for a day. For example, French baguette sourdough is grown for 24 hours. And we follow this technology, this is our advantage. The same goes for toppings. If we have a lingonberry pie, then we buy frozen lingonberries and put berries in the filling, not jam. In the apple puff we have real apple slices, not cheap Chinese jam, and in the tangerine pie (it is seasonal) we have tangerines. Quality is extremely important for bakeries, no less than a good location.

Economics of the bakery

There are a lot of franchises in the bakery market, and it is easy to find information on the Internet about how much it costs to start this business. Some say that it is enough to invest 1.5 million rubles. in the opening of one point, others say that two, others say that it will take at least 3 million rubles.

Ilya Kazakov says that, as in any business, when opening a bakery, you can go to two extremes: equip everything as economically as possible, purchase cheap equipment, but then this will affect the quality of baking. The second option is to install the most expensive and high-quality equipment, invest millions in repairing the premises, but burn out due to insufficient profit:

It took us 2.5 million rubles to open the first store, today we spend about that much on the launch of the next outlet. The payback period is a year and a half, - says Ilya Kazakov. - Our colleagues in the shop say that they can open a retail outlet for 1.5 million rubles, but, as you understand, there are very few miracles in our world. Of course, you can put an oven for 50 thousand rubles, or you can put a convection oven for 200-300 thousand rubles.

According to Peter Schneider, about a million is required for the purchase of equipment - this is the largest part of the costs, another 700-800 thousand must be allocated for the repair of the premises, plus the purchase of raw materials, inventory and staffing. At the same time, it does not make sense to stop at opening one shop: like for any business, the rule of scale applies to bakeries: the more outlets, the higher the profit.

The cheapest bread in Khlebnichnaya costs 22 rubles. for a roll of 300 g, bread of the middle price category - 30 rubles. for 300 g, special kind of bread - 40-50 rubles. for a bun. The main profit in the bakery is formed by buns, pies and pies with filling. Ilya Kazakov's partner Petr Schneider says:

Bread has always been a social product, and this is a position where you won’t earn much, the price is low and the profitability is low. The business is built on pies, pies and other pastries. Easter cakes became the most profitable product last year. The bakers baked them all night, and by 11 am the shelves were already empty,” he adds.

Franchise is not for everyone

After a year and a half of work, Khlebnichnaya became ready for franchise development, since December 2017, the network owners began to process applications. However, entrepreneurs have a non-standard approach to selling a franchise; for example, they are not ready to share outlets in Yekaterinburg:

We have about 40 franchise requests from different cities of Russia, as well as from Belarus and Kazakhstan. We are ready to share experience, but not in Yekaterinburg. We need to be honest: if a person is going to open Khlebnichnaya in our city, then we will compete with him, which means we will inevitably face a conflict of interests. Unfortunately, even in Yekaterinburg there are many companies that coordinate their franchisees with places that are doomed to failure in advance. It is enough to look at 8 March Street. And we want people to make money.

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

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

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

Project Description

Project idea: mini-bakery

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

Range.

Planned range:

Butter buns (8 types)
cupcakes
Bagel products
Bagels
cottage cheese

Competition

Currently, in the city of "N" there are 2 bakeries and 3 mini-bakeries, all of which specialize in the production of bread products (bread).

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

Organizational form and system of taxation.

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

Working mode:

The bakery will be open daily.

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

From 7:30 to 16:30 for employees (manager, sales representative) who are engaged in the sale and sale of finished products. This category of employees will work for a 5-day work week, and the weekends will come out alternately.

General staffing:

Required equipment.

To organize a business, the following set of equipment for a packer is required:

	Name	Qty.	Price
	Baking oven HPE-500	1	34794 rub.
	Proofer ShRE 2.1	1	19760 rub.
	Flour sifter PVG-600M	1	21708 rub.
	Dough mixer MTM-65MNA	1	51110 rub.
	Hearth LEAF for HPE 700x460	20	584 rub.
	Umbrella 10x8	1	7695 rub.
	Single-section washing bath	1	2836 rub.
	Two-section washing bath VM 2/4 e	1	5744 rub.
	Refrigerated CABINET R700M	1	24420 rub.
	Confectionery table SP-311/2008	1	13790 rub.
	Wall food table SPP 15/6	1	3905 rub.
	Portion scales CAS SW-1-5	1	2466 rub.
	Portion scales CAS SW-1-20	1	2474 rub.
	Rack SK	1	6706 rub.
	Cart hairpin to HPE TS-R-16	1	17195 rub.
Total expenses for the purchase of bakery equipment:			226283 rubles

Sales channels

Main distribution channel: small retail stores located in the city of "N" and nearby communities. Sales through network (regional and federal) grocery stores in 2013 are not planned.

Project Implementation Plan

Calendar plan

According to the calendar business plan of the mini bakery, the company's launch period is 2 months. All stages associated with the opening of activities are in the area of responsibility of the business owner.

Stage name							Mar.13
Stage name	1 decade	2nd decade	3rd decade	1 decade	2nd decade	3rd decade	1 decade
1 Registration of activities in the Federal Tax Service, print order
2 Opening a current account
3 Conclusion of a lease agreement for the production workshop
4 Payment for equipment (baking line, car, inventory)
5 Repair of the premises in accordance with the requirements of the SES for food production, connection to the power grid, other expenses
6 Coordination with SES shop premises
7 Line installation, installation supervision, commissioning, trial baking
8 Coordination with Rospotrebnadzor of recipes, specifications and instructions for manufactured products.
9 Recruitment
10 Conclusion of an agreement with suppliers and buyers
11 Getting Started

The total cost estimate for the implementation of the project:

Item of expenses	Amount of expenses, rub.	Note
Registration of activities in the IFTS	15 000	State duty, printing order, opening a bank account, other
Cosmetic repairs of the premises, bringing the premises in accordance with the requirements of the SES	100 000	-
Acquisition of equipment for baking bakery products	223 104	-
Purchase of vehicles	450 000	Bread van for 128 trays on the base, car GAZ-3302, 2010
Acquisition of tableware	30 000	-
Recruitment (advertising)	5 000	-
Create inventory	50 000	-
Working capital (financing activities before reaching payback)	150 000	-
other expenses	100 000	Connection to power grids, approval of technical specifications and technical specifications for products
Total	1 123 104

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

Planned financial performance indicators.

Planned revenue and profit for 2013-2014.

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

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

Expenditure part.

The cost part of the bakery activity includes the following expenses:

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

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

Expenditure
Expenditure
The cost of manufacturing products
The salary of employees is a variable part (depends on output)
fixed costs
Profit before tax

Calculation of return on investment.

Project start: January 2013
Start of operation: March 2013
Reaching operational break-even: May 2013
Achievement of forecast revenue: June 2013
Payback date of the project: November 2014
Payback period of the project: 23 months.

Opening risk analysis

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

Qualitative indicators are determined by an expert assessment of the likelihood of a threat. Quantitative analysis shows the degree of impact of risks in actual terms.

Qualitative project risk analysis

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

Table 1. The main external risks of the project

Name of risk	Risk assessment	Risk Characterization and Responses
Raw material cost increase		The risk will lead to an increase in the cost of production and a decrease in the marginal part of the income. Risk compensation occurs by increasing the selling price of products or by revising the weight requirements. To level the risk, it is necessary to constantly monitor the supplier market and conclude long-term contracts.
Opening N direct competitors in the city		When direct competitors appear, the existing market capacity is proportionally divided into participants, which leads to a decrease in sales. To overcome the risk at the organizational stage, it is necessary to conduct a policy of detuning from competitors, maintain consumer loyalty.
Seasonal decline in sales		The risk entails a decrease in the average annual sales figures, increases the cost of maintaining staff, and leads to fluctuations in the intensity of the use of production equipment. The risk is leveled by a competent advertising and organizational policy.
Change at the state level of regulatory requirements for bakery products		The risk may lead to a revision of the production flow charts and assortment base.

All external risks can be mitigated by developing a crisis management strategy at the organizational stage of the business, maintaining competent positioning and constant contact with the buyer.

Table 2. Main internal risks of the project

Quantitative risk analysis of the project

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

an increase in the raw material cost of production due to an increase in prices for materials, raw materials, labor;
opening direct competitors who will be able to win their own market share;
decrease in consumer demand due to unsatisfactory quality and service, as well as seasonal.

A quantitative analysis of investment risks can be carried out using the sensitivity analysis method using the internal rate of return (NPV) as the main parameter. However, having experience data specific to a particular market (city N with a population of 270,000), we use the method of practical calculation.

The degree of impact of the increase in raw materials cost and increase in selling price

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

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

The degree of influence of the competitive environment

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

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

Degree of influence of seasonality and level of service

Taking into account the average seasonal decline in the sale of bakery products in the summer within 10-15%, and the main requirements of buyers for products,

Project Risk Ranking

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

The relevance of the mini-bakery business plan

General trends

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

Dynamics of growth in consumption of bread varieties

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

	1970	1995	2000	2010	2013
Traditional varieties
Borrowed

By 2010, the growth dynamics had slowed down, the consumer began to lose interest in foreign formulations. In addition, the state policy to support national values also influenced the formation of a relative balance: now there is an equality of assortment choice between tradition (familiar varieties) and borrowing. As for the bakery group, the trends here are similar.

The main trend of the market of bread and bakery products in the current period is healthy food, freshness, naturalness. Own bakeries at supermarkets have gained great popularity, where aroma marketing works perfectly: the smell of fresh baked goods ensures high sales. Traditional factory bakeries are popular with the older generation due to their habitual mode of operation and assortment.

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

The level of competition and foreign manufacturers

Domestic and foreign goods are represented on the Russian bakery market. The share of imports is no more than 22%. The main suppliers are Finland and Lithuania. In total, according to statistics, about 28 thousand enterprises are engaged in the production of bakery products on the territory of the state - for the most part these are representatives of medium and small businesses.
If we consider the structure of production, then the bulk of bakery products falls on factories:

The structure of the production of bakery products

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

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

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

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

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

Consumer motives and values

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

freshness;
appearance;
price;
package;
manufacturer.

The choice of the place of purchase of bakery products and muffins occurs according to the principle of one-time (all products in one place) or passing: proximity to the place of consumption - home, work, educational institution.

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

But it should be borne in mind that the products of bakeries will not displace the products of large manufacturers, since the latter offer a “social” range of traditional products. Competition can take place in the format of a segmented approach (children's series, women's low-calorie, environmentally friendly, saturated with useful elements, etc.).

conclusions

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

Competition and forced cooperation between bakeries and hypermarkets has led to the fact that the niche of bakery products is not filled and cannot yet satisfy the existing demand.

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

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

Potential competition for bakery products can be made by confectionery products, the output growth of which has been observed for the fourth year already. To mitigate the risk, strategic planning should take into account the possibility of expanding the range of confectionery products.