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 Soviet Union 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 match 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 village. 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 location of the store is convenient, the consumer himself will make 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.

Collateral successful trading there will be an 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. A 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 an individual entrepreneur and open your own enterprise under simplified conditions, or you can expand your opportunities and create a limited liability company. Planning and expenses are not much different, but each type has its own characteristic features:

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 about fire safety 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 there is a large production of a product in the city, and your plans include baking an analogue, it is unlikely that you will quickly make a good profit and be able to steal a client. In this case, you will have to reduce the cost of the project, reduce the cost of goods and wages to 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 would be to combine a bakery with a cafe or fast food restaurant, where customers can not only purchase 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 not profitable to set up a small production in a large space - if you have a lot of unused space, you will simply spend 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 a 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 large space, but bread from a Russian oven and bread from a tandoor suggest separate rooms for the manufacture of products.

High-quality equipment, just like a good premises, is 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 items:

It is not recommended to purchase low-quality equipment, 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 a 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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Bakery and confectionery products are always in demand; these products are regularly purchased by all segments of the population. If you draw up a competent business plan and organize your business correctly, a bakery, even in a mini-format, can become a highly profitable business.

Mini bakery at home

A bakery from scratch can be opened in several formats:

• shop full cycle;
• specially equipped part of the kitchen.

The choice should depend on the expected production technology, scale and desired range. A mini-bakery at home can operate in a full cycle (includes all stages of bread production) or incomplete cycle (when products are baked from frozen semi-finished products). If the first option is chosen, you will need at least 80-90 m² of space. Bakeries of this format, as a rule, produce branded confectionery products and create a wide range of bakery products with a productivity of 120-150 kg/hour. Owners get the opportunity to control the production process and independently form an assortment.

If you open a bakery operating in a partial cycle format, you can easily create a wide range of products; they are characterized by waste-free, clean production. Even 35-40 m² will be enough for work. The capacity of such a small enterprise is enough to produce 0.2-5.0 tons of bread per day. Another advantage of this organization of work is that there is no need to purchase raw materials for preparing the dough. Using the equipment is simple and convenient, no additional complicated technical devices not required. The influence of the human factor is also significantly reduced; the quantity of finished products is much easier to control.

Advice: There is no pronounced difference in taste between baked goods made from semi-finished products and fresh dough, because the products are prepared, as a rule, from natural ingredients, without flavor enhancers.

Mini-bakeries opened at home from scratch have many advantages:

• do not require huge capital investments;
• they can be opened even in the home kitchen;
• allow you to work without dependence on intermediaries, which allows you to create favorable prices for customers and achieve high business profitability;
• enter into direct contracts with suppliers of certain raw materials;
• owner receives more possibilities attract potential buyers (promotions, organize demonstrations of the baking process for advertising purposes);
• You can freely vary the assortment depending on the buyer’s interests and resources.

The owners, citing experience, emphasize that in order to ensure high profitability of the business, it is important to choose the right location of the outlet in advance (the foot traffic should be high). Even if you don’t have start-up capital, you can organize, for example, dropshipping, writing custom texts, making gifts, decorative soaps, custom confectionery (cakes, cupcakes).

How to open a mini-bakery from scratch?

Before opening mini-bakeries from scratch at home, it is important to resolve the issue of marketing finished products and the prospects of countering competitors (and there will always be at least 2 of them - mass producers, for example, bakeries and retailers). It is also important to choose the right LLC. The best option for choosing a taxation system is UTII, the alternative is the simplified tax system 6% or 15%.

You will also need a quality certificate and a permit for production activities, a conclusion on the compliance of the premises and equipment with fire safety requirements, and a permit from the environmental inspection. You will also need to submit baked goods samples to a laboratory for analysis. It is important to remember that every mini-bakery employee is required to have a medical book. will be carried out no more than once every 3 years. The inspection plan can be found on the website General Prosecutor's Office RF or on the website of the Rospotrebnadzor Office.

An important issue is the formation of an assortment. It should be varied and interest buyers. To maintain their interest, you need to focus not only on quality and price, but also on the formation of new taste qualities, fillings, and baking forms. The mass product of ordinary stores will never be able to compete on equal terms with the high-quality branded products of mini-bakeries.

Advice: According to bakers, it is possible to create new flavors by using natural baking mixtures. For example, a culinary additive made from rye flour and heat-treated malt gives baked goods dark color, special taste and aroma. The mixtures also extend shelf life, improve product quality and allow optimization of production technology (dry sourdough helps bread rise in 1 hour rather than 3). In addition, their consumption is very small.

How to open a personal mini-bakery? The algorithm of actions looks like this: registration of a mini-bakery, search and preparation of premises, selection and purchase of equipment, search for personnel, registration of permits, purchase of raw materials, start of work. This will also require permits and careful preparation of all stages. One of the most important aspects is the choice of a place with good traffic, a convenient position of the room.

What advantages should mini-bakery owners have in the competition:

1. Quality and freshness of products.
2. Range.
3. Better price.
4. Quality of service.
5. Designer decoration of the point of sale (this can be done with your own hands without large financial costs).

To open profitable business, you should pay special attention to some common mistakes:

• lack of a clear business development strategy, inconsistency in actions;
• insufficient funding;
• the sales market is not prepared at the initial stage;
• lack of competitive offers for the buyer.

What equipment do you need for a bakery?

Opening a successful full-cycle bakery is possible only if you have high-quality equipment: pastry tables, trolleys, flour sifter, dough mixing machine, dough divider, molding machine for croissants and baguettes, proofer and oven (hearth, rotary), trays, stainless steel baking sheets steel, culinary tools (knives, brushes, scrapers, special utensils). You will also additionally need various units, for example, a lift with a bowl tipper, a seaming machine.

For part-time bakeries, less equipment will suffice. The main thing is to have a proofer for defrosting semi-finished products, an oven, and a refrigerator for storing preparations.

Equipment for mini-bakery - ready-made kits

Before opening a bakery, it is important to choose quality equipment for a mini-bakery from scratch. It is not necessary to buy it individually; ready-made kits are available for sale. average price– 2800000-5666768 rub. Turnkey mini-bakeries are produced on the basis of a gas, electric or diesel oven. They include the following equipment:

• oven (rotary gas, electric or diesel);
• proofing cabinet;
• rack trolley;
• sifter for bulk products;
• dough mixing machine;
• rolling bowl;
• additional (hearth sheet, cassette of bread molds) and auxiliary - production table with table top, table scales, floor scales, tray cart, bread tray.

Indicative table of utility costs for bakeries operating on the basis of ready-made equipment sets:

Costs directly depend on the configuration of the equipment and its power.

How much does it cost to open a bakery?

On average, to open a full-service mini-bakery from scratch, you will need 1,500,000 rubles. with a production volume of 45,000 kg per month. To increase sales volumes, assistants may be needed (main workers - 4, specialists - 2, office workers - 2, auxiliary workers - 4), which makes the costs high. It is also important to navigate the prices of equipment; the average price is:

• oven (900 thousand rubles);
• dough mixing machine (RUB 380 thousand);
• proofing cabinet (60 thousand rubles);
• dough sheeter (30 thousand rubles);
• baking trolley (15-19 thousand rubles);
• table for cutting dough (60 thousand rubles);
• flour sifter (14-15 thousand rubles).

Electricity costs average 75 thousand rubles. (18,000 kW) per month. Also, monthly expenses include renting premises - around 10-15 thousand and purchasing raw materials (with a volume of 1500 kg of products you will need about 500 thousand rubles). It is important to take into account the cost of auxiliary materials (packaging film, labels) - about 40 thousand. The net profit from such a project will be about 125 thousand rubles. and it will pay off on average in 12 months. The higher the traffic of a retail outlet, the greater the profit.

If you open a bakery in your home kitchen, the costs, of course, will be lower, purchases of raw materials are made in lower volumes, but productivity will also become lower and the payback period will increase.

The baking business is considered one of the most highly profitable. Experts say that with any forecast of market development, its profitability cannot fall below 25%. The largest segment of this market is occupied by mass products (bread, bagels, crackers, confectionery), in second place are non-traditional offerings (lavash), followed by dietary baked goods and 5% of the market belongs to elite products. It is in the latter segment that a mini-bakery can best express itself by offering the buyer a unique product and reasonably create a high markup. On average, investments can be repaid within a period of several months to 1.5-2 years, depending on the scale of production and its resources. Home bakeries, in which a minimum of capital is invested, will pay off a little longer.

Bakery as a business - reviews

Denis:
The bakery has been operating for seven years now. And, despite the difficulties, I am satisfied. During the work we had to move production 3 times and change the location of the outlet. The majority of positions in the assortment are occupied by baked pies made from butter dough with various fillings, and puff pastry products. I easily sell about 2,500 units through several dozen stores.

Igor:
A few years ago I managed to open a mini-bakery at home, but it didn’t work out. I was disappointed and was already counting my losses. But on the advice of a friend, he closed for a while, together with specialists he drew up a business plan, corrected the mistakes and restarted production. I’ve been working for myself for a year now and I consider opening a mini-bakery a profitable business (if you approach it wisely and form a sales market in advance).

Natalia:
His own mini-bakery at home has been operating for two years now, but the problem of sales remains pressing. It seems like she was thinking through and calculating everything, but this moment is still not completely resolved. Probably, we should have given it more attention at the start and worked according to the business plan, and not blindly. But I’m still happy with my earnings; there are many regular customers who even come to my home.

Opening own business in the field of nutrition is a noble cause, because human body is designed in such a way that it needs to eat to maintain life. Therefore, enterprising people first of all think about starting a business in the field of food preparation. A popular trend is a mini-bakery as a business.

Private small establishments are in demand, and many entrepreneurs set quite high prices for their products: often not for quality, but for the brand. Often the taste and other characteristics of products leave much to be desired, so when opening such a line of business, think about whether you can provide the products with the proper quality, and whether you are ready to make investments to make the enterprise work as it should.

A bakery is an excellent type of business in almost any region

Bakery business plan

It is this that acts as the main type of documentation before starting any activity. Many novice entrepreneurs ignore this document. With its help, you can identify the main goals, determine the strengths and weaknesses of the business, as well as determine financial costs, and analyze the market and competitors. At the end of the documentation, it is worth giving two main plans according to which events will subsequently develop: positive and negative.

Developing a goal is always a primary component of a business plan in any business. You can celebrate not only material indicators, but also any others. Some entrepreneurs open just such a business because they are not satisfied with the quality of the products currently existing on the market. Someone creates a business with the goal of helping the poor, in any case, there is no need to set a limit to act only for the sake of making a profit.

So, after defining your goals, you need to start somewhere. Traditionally, this is the calculation of the amount that will be required to conduct the activity. The main thing here is to write everything down to the smallest detail so that unforeseen circumstances do not arise. This will be helped by a preliminary study of the labor market, the characteristics of real estate leased for business commercial activities. You will also need to determine the required production volumes for a certain time period. Next, we move on to the next stages of the bakery business plan.

Selecting a room

Since it will be necessary to provide for the placement of several elements in one room, it must be selected correctly and have the required area. It should house a workshop, several warehouses and premises for workers. The administrative part is also allocated a certain place - this is the office of the accountant, manager and supervisor.

For a small bakery: all these positions can be combined into one. Another factor on which the specific choice of premises depends is the purpose of opening a bakery. If this is a small establishment that only involves baking fresh bread, then a room with a total area of ​​100 square meters is suitable. m. For a large factory you will need something more. If you want to open a branded store on the territory of a mini-bakery, then make sure that there are no competitors nearby. At the same time, the retail outlet should be located near a large crowd of people, not far from some business center or office space. The average premises will cost 300,000 rubles per month.

You need to study the segment in which you plan to open a production line. A bakery business plan with cost calculations assumes the personal participation of the creator in the project, and this responsibility should not be shifted onto other shoulders for two reasons. Firstly, an independent approach will provide you with tremendous experience, and secondly, you will personally do better. Even if things don't work out, you'll only have yourself to blame.

Recruitment

To start your business, you will need to hire qualified personnel. It is best to pay attention to specialists with at least several months of experience, since baking bread is a rather complex and somewhat problematic process. If a mistake is made at some step, this indicates that correcting the situation is not an easy task.

The number of people you will need in production depends on the size of the enterprise. If you plan to produce bread and bakery products in a mini-bakery, then you will need at least 1 employee for the production of baked goods and 1 manager. His role can also be combined with the position of a manager.

Read also: Mini production for small businesses

There is no need to rush in this case, just for the purpose of making things “go” as quickly as possible; you will need to find people who want to earn money and at the same time learn something new. Only after you are convinced of their competence can you offer adequate payment for their work.

Note: the most important condition manufacturing food products- health book. It must be present; you should not hire employees with illnesses.

Equipment

Considering the question of how to open a bakery from scratch, let's consider the features of the equipment that should be present in it. It is presented on the market by foreign manufacturers, as well as domestic elements. To select the required unit, you may need the services of the company from which you are going to buy the equipment. In addition, its specialists must deliver and install ovens, tables, and shelves for storing bread. It would be good to make sure that this is the company that handles the warranty service of the units: this will save your time, money and nerves.

In principle, starting a mini-bakery is possible even with a little over a hundred thousand rubles. This is a combination of the cheapest oven and a Russian-made dough mixing machine, but everything else will have to be done by hand. However, such “startups” are justified if we're talking about about the need to bake up to 200 kg per day. Given the market situation, such an enterprise can provide bread not only to a small settlement, but also to work for two or three people. But imperfect technology in one bakery cannot guarantee consistent quality of baked goods.

If we are already talking about more products and a wide range of products, the size of investment in such production increases significantly. One of the recent projects of the Bread Equipment company is a small bakery with a cafe in one of the large cities of Kazakhstan. The owner's wish is 1000 kg of products per day, but at the first stage. To launch the bakery, it required about 600,000 rubles of investment in equipment, which should provide the main assortment - tin bread, loaves, baguettes, bakery products and pies. At the second stage, you will need to order specialized equipment - dividers and equipment for puff pastry.

When choosing equipment, the main argument for clients in the mini-bakery direction is for a long time the “first price” factor remained. The cost of entry is extremely important, especially for small chains. Often this equipment is of very low quality, has a low service life and high operating costs. Such bakeries, as a rule, are constantly transported from one rented premises to another, thereby reducing the already low service life of the equipment.Mini-bakeries, built on the “one-person business” principle, are formed completely differently. Equipment for such bakeries is selected according to the principle of strength-functionality-price. Such enterprises may need re-equipment only after 15–20 years, while operating costs and depreciation costs are very low due to the long service life of the equipment. The truth is usually somewhere in the middle.

If you imagine a bakery as a person, then, of course, the heart of the bakery is the oven, the skeleton is the dough mixer and the baker is the head.” Just as in the body, the resource of the heart guarantees it many years of life, so in the bakery, the design and reliability of the oven guarantees success. At the same time, not only the thickness of the metal or the “survivability” of the electronics is important for success, but also the availability of service and spare parts for the entire life cycle of the furnace. Today no more than 10–15 manufacturing companies can guarantee this. Among them are FINES from Slovenia, Cimav from Italy, and Irtysh from the Russian Federation.

High-quality dough making is also a fundamental condition for the production of excellent products, and here, alas, the domestic manufacturer has practically nothing to offer to those who want to open a mini-bakery. In the segment of dough mixing machines with a load of 2 to 40 kg of flour, Italian companies are the clear leaders, but their quality varies greatly. Price also cannot be a marker of reliability; there are examples of highly overpriced equipment.

In the segment of small dough cutting equipment, the situation with inexpensive domestic equipment is even sadder. Our industry still ignores this part of the market; this niche is occupied by European manufacturers. The most popular middle-class manufacturers are Italian MacPan equipment: dividers, rounders, seamers, dispensers that provide excellent results for relatively little money. Those wishing to purchase more serious equipment can be offered equipment from the Dutch company DAUB. In its class, this equipment has practically no equal in quality, and even more so in price. It is not without reason that many of this company’s technological solutions have received major awards at major international exhibitions.

To summarize, you will need the following equipment:

• a machine for stirring dough - it takes a long time to do everything with your own hands, the price of such a machine is from 150,000 rubles;
• machine for rolling out dough – 20,000 rubles;
• a cabinet for raising the dough before proceeding directly to the baking process - 50,000 rubles;
• bakery oven - you can bake not only bread in it, but also bakery products and cakes. The cost will be about 600,000 rubles;
• cooling system – with its help, bread products can retain their nutritional properties for a long time. Typically the bread is cooled before being sliced;
• packaging machine - for a mini-bakery in the first stages it is not necessary, but over time you will have to take care of purchasing it;
• means for sifting flour - its cost is 10,000 rubles;
• additional elements of professional equipment - racks, tables, hoods, molds, knives and other elements.

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* 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.

The target audience is people who prefer a healthy lifestyle 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%. Own funds will be used to implement the project.

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. From this it follows that this segment food market 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 volumes of bakery products in Russia for last decade decreased by 1.4 million tons: by the beginning of 2016, this figure had dropped to 6.6 million tons.

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

Today, 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 their production increased accordingly. 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 has changed between in different forms. 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

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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 a further reduction in the share of large bakeries.

All bread produced in Russia can be divided into two types: traditional and non-traditional. The share of traditional bread production is 90% of the total market. 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, the 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 in a separate paper bag with a description of the product.

To promote a bakery, you can use various marketing tools: installing 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 the target audience of the establishment and the 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. Therefore, the key advertising tool is the quality, taste and freshness of the products produced.

The sales plan is calculated based on the production capacity of the mini-bakery. 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 the productivity of the equipment and 90% of 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 be hot and cold water, ventilation, sewerage, tiled walls, waterproof floor, air conditioning systems;

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

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 of subsequent 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 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 long term room 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 trading floor– 10 m2 is enough to place 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 bakery equipment, the most famous brands are ABM, FoodTools, Sigma, Unox, Miwe, Vitella. It is recommended not to skimp on basic equipment.

The equipment required for a mini-bakery includes:

flour sifter – 25,000 rubles;

dough mixer – 100,000 rubles;

dough sheeter – 30,000 rubles;

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.

Drawing up a technological map for preparing 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.

To conduct 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 production cycle, timely write-off of spoiled products, keeping a log of hood cleaning, accounting for 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.

An accountant maintains financial records and works through outsourcing.

The cleaner is responsible for the cleanliness of the production workshop and sales area.

Table 3. Staffing and wage fund mini bakeries

7. FINANCIAL PLAN

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

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 calculations, variable costs are calculated based on the amount of the average bill and a fixed trade margin of 300%.

Fixed expenses of the bakery consist of rent, utility bills, fund wages, advertising expenses, taxes and depreciation. The amount of depreciation charges is determined by the linear method, based on the period beneficial use fixed assets in 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. The internal rate of return exceeds the discount rate and is equal to 18.35%.

9. POSSIBLE RISKS

To assess the risk component of the project, it is necessary to analyze 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 result, the selling price, which may negatively affect demand. In the second case, the risk is associated with interruptions in production. It is possible to reduce the likelihood of these threats by choosing suppliers wisely and including in the contract all the necessary conditions that include financial liability the supplier in case of their violation;

reaction of competitors. 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

• Product Description
• Selection of premises
• Supplier search
• Marketing plan (sales)
• Financial plan
• Which OKVED to choose
• Production technology
  • • • Similar business ideas:

Business plan for opening a mini-bakery for the production of bread and bakery products, with a production capacity of 878 kilograms of finished products per day (12 hours).

How much money do you need to open a mini-bakery?

According to preliminary calculations, opening a mini-bakery in a rented premises will require investments of 2,613,000 rubles:

• Basic equipment (rotary oven, refrigerated cabinet, etc.) - RUB 963,000.
• Auxiliary equipment (racks, inventory) - RUB 150,000.
• Repair and arrangement of the premises - 300,000 rubles.
• Truck (Gazelle) - 700,000 rub.
• Advertising budget - 100,000 rubles.
• Legal registration persons, permitting documentation - 100,000 rubles.
• Costs for launching the project and other expenses - 100,000 rubles.
• Reserve fund - 200,000 rubles.

Product Description

The production capacity of our mini-bakery will be (12 hours):

• Pan bread (0.5 kg) - 1000 pieces
• Sliced ​​loaf (0.3 kg) - 800 pieces
• Pies with filling (0.1 kg) - 700 pieces
• Village loaf (0.68 kg) - 100 pieces

In one 12-hour working day, the enterprise will produce 878 kg of bakery products. The average selling price will be 32 rubles per kilogram of finished products. Thus, the estimated cash turnover of the bakery will be 28,096 rubles per day or 842,880 rubles per month.

Download business plan for a mini-bakery

Selection of premises

Our enterprise will be located in a separate production facility with an area of ​​85 square meters. meters. Of this area 50 sq. m. will be the production workshop itself (baking and molding workshop), the rest will be allocated for a warehouse of raw materials, a staff room and utility rooms. The rent will be 45,000 rubles per month. The premises will comply with all Sanitary rules and standards specified in SanPiN 2.3.4.545-96 “Production of bread, bakery and confectionery products.” All communications, including water supply (hot and cold), electricity, ventilation and sewerage, are in good condition. A fire alarm system has been installed. The walls up to 2.5 meters in height are tiled, the rest is painted with non-toxic paint. The room does not need major renovation. Only cosmetic repairs are needed, for which it is planned to spend no more than 300,000 rubles. The main costs will be associated with the purchase of equipment and production inventory.

What equipment to choose for a mini-bakery

The basic set of baking equipment will include:

• electric rotary oven (RUB 460,000)
• proofing cabinet (RUB 250,000)
• refrigerated cabinet (RUB 40,000)
• dough mixer with a rolling bowl for 140 liters (RUB 100,000)
• trolley for rotary kiln (RUB 35,000)
• flour sifter (RUB 23,000)
• rolling bowl made of stainless steel, 140 liters, 3 pcs. (RUB 55,000)

The total cost of the set of main equipment will be 963,000 rubles. In addition, some of the funds will be used to purchase additional equipment: shelving, loaf rollers, a pastry table and equipment.

Supplier search

Currently time is running search for suppliers of raw materials and ingredients for baking products. First of all, you will need to arrange a supply of: premium flour, vegetable oil, sugar, salt, compressed yeast, stabilizers, food additives and thickeners. All raw materials and ingredients are planned to be supplied from local wholesale suppliers and farms. The staffing schedule of the mini-bakery will include: technologist (1 person), bakers (4 people), general workers (2 people), production manager (1 person), sales manager (2 people), driver (2 people). people). Accountant services will be outsourced. The total wage fund will be 160 thousand rubles per month.

Which tax system to choose for opening a mini-bakery

As an organizational legal form it is planned to register a limited liability company (LLC). You will also need to open a bank account to receive and send payments by bank transfer. The simplified taxation system (STS) will be used as a taxation system, 15% of the enterprise’s profit. Licensing and certification of bakery products is not required. However, you will need to obtain a declaration of conformity for manufactured products. Services for obtaining these documents will be ordered from a specialized company.

Marketing plan (sales)

The sale of bread and bakery products is planned to be carried out within one region (within a radius of 50 km). Literally 10 km from our enterprise there is a large city with a population of 550 thousand inhabitants. Despite the great competition among bakery industries big size population makes it virtually guaranteed to find sales for our products. Potential distribution channels include:

• Intracity retail chains
• Specialized trade kiosks selling bread and bakery products
• Confectionery departments
• Cafes and restaurants

Sales managers will be hired to conclude contracts with potential customers. Their responsibilities will include daily personal meetings with managers of retail outlets and catering establishments.

Financial plan

Let's move on to calculating the main indicators of economic efficiency of a mini-bakery with a productivity of 878 kg of finished products per day. Fixed monthly expenses

• Rent - 45,000 rub.
• Salary + insurance contributions - 208,000 rubles.
• Utility costs - 50,000 rubles.
• Advertising - 20,000 rub.
• Fuel and lubricants - 30,000 rub.
• Other expenses - 20,000 rubles.

Total - 373,000 Variable expenses

• Raw materials and ingredients - 25% of production volume or 210,000 rubles. per month.

Enterprise cost structure

Income The calculation of gross and net profit is presented in the table - forecast of income and expenses of a mini-bakery:

How much can you earn from a mini-bakery?

Thus, the net profit at the end of the month of operation of the enterprise will be 220,989 rubles. The profitability of a mini-bakery with these indicators is 38%. The return on investment, taking into account the period of reaching design capacity (6-8 months), will occur after 17 - 19 months of operation of the bakery. What is the optimal indicator of a business plan?

We recommend download business plan for a mini-bakery, from our partners, with a quality guarantee. This is a full-fledged, ready-made project that you will not find in the public domain. Contents of the business plan: 1. Confidentiality 2. Summary 3. Stages of project implementation 4. Characteristics of the object 5. Marketing plan 6. Technical and economic data of the equipment 7. Financial plan 8. Risk assessment 9. Financial and economic justification of investments 10. Conclusions

Step-by-step plan for opening a mini-bakery

To start any business, the first steps, of course, are drawing up a business plan, searching initial capital and consumer market monitoring. Ultimately, it is the demand for your products that will determine the profitability of the project. So, a step-by-step plan for opening a mini-bakery consists of:

1. Search for start-up capital. In addition to your own funds, you can turn to a bank for help to issue a loan; there are also certain government programs to stimulate small businesses.
2. Registration of an enterprise, which includes choosing a form of ownership and taxation system.
3. Search for premises.
4. Business model of the future bakery - marketing research in a niche, development of a unique concept, plan for starting work.
5. Designing a future establishment - depending on whether you rent a ready-made premises or develop it yourself.
6. Purchase necessary equipment, furniture.
7. Preparation of equipment - installation supervision and commissioning work.
8. Personnel selection and training.

What equipment to choose for a mini-bakery

The minimum set of equipment for a mini-bakery includes an oven in which the products will be baked, a machine for kneading dough, a flour sifter and a proofer in which the dough will ripen. It is also necessary to take care of the method of delivery of finished products. At the beginning of your business, you can purchase domestically produced equipment, and later, as your business develops, you can purchase more reliable and modern equipment. Initial equipment for a mini-bakery:

1. Dough mixer MTM-65MNA.
2. KhPE-750 oven.
3. Proofing cabinet ShRE-2.
4. Sifter PVG-600.

In addition to the main equipment, you will need tables for cutting dough, trolleys for finished products, and to automate production - a dough sheeting machine.

Which OKVED to choose

According to the new species classifier economic activity OKVED-2, instead of code 15.81, code 10.71, 10.71.1 is used - “Production of bread and non-durable bakery products.”

Documents required to open a mini-bakery

Add to list necessary documents includes a document on registration of an individual entrepreneur, permitting documentation, and a current account. Opening a current account is necessary for making payments to entrepreneurs, owners of retail chains, shops and cafes.

Do you need permits to do business?

The sale of food products is prohibited without the appropriate permits. Permits include:

1. The decision of the sanitary and epidemiological station for production, issued free of charge.
2. Permission from sanitary and epidemiological supervision for manufactured products based on the presence of a conclusion issued by Rospotrebnadzor.
3. Fire inspection report.
4. Certificate of product conformity.

Production technology

When producing baked goods, pay special attention to the quality of raw materials, especially flour. It should be only the first grade and purchased immediately before the start of production of each new batch, since flour is a product with a limited shelf life. All other raw materials: sugar, yeast, butter, flavorings, salt, also purchase only from trusted suppliers who are responsible for the quality of the products supplied. All technological process consists of kneading the dough, leaving it in proofers and directly baking.