* 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;

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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. It follows from this that this segment of the food market is quite stable.

Picture 1 . Frequency of bread consumption in Russia

On average, per capita there are 46-50 kg of bread per year. However, the indicators in each region differ. The maximum volume of consumption is observed in the Southern Federal District - 50 kg per person. Figure 2 clearly shows the dynamics of bread consumption per capita. In Russia as a whole, the volume of consumption of bakery products is declining. Experts attribute this decline to the trend towards healthy eating, which excludes bread from the daily diet of Russians. As a result, the production volume of bakery products in Russia over the past decade has decreased by 1.4 million tons: by the beginning of 2016, this figure had dropped to 6.6 million tons.

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

Today, manufacturers of bakery products are adapting to the consumption trend and increasing the production of bread, which is positioned as a healthy product - functional additives, cereals, and vitamins are used in its production. Most of these ingredients are supplied from abroad, so we can say that the modern baking industry is dependent on imports. There is also a growing trend in demand for long-life products and frozen bakery products.

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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 between different forms has changed. There is a tendency for the share of industrial baking to decrease and the share of artisan bread to increase.

Table 2. Segmentation of the baking industry

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

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The segmentation of the baking industry as of 2016 is presented as follows: 71% of the total market volume is produced by large bakeries, bakeries in supermarkets - 14%, small bakeries - 12%, others - 3%. At the same time, market participants predict a decrease in the share of large bakeries and the development of small bakery businesses. Already today, bakery-cafes in the economy segment and chain boutiques are gaining popularity, where you can not only purchase baked goods, but also have a good time. This format expects a 2-3% share of the bread market. By 2018, the share of small bakeries is expected to increase from 12% to 16% and 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.

The percentage of production of various types of bakery products is 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 have hot and cold water, ventilation, sewerage, tiled walls, waterproof floors, air conditioning systems;

There should be additional rooms: bathrooms, storage space for production waste, and a 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 for a long-term period a premises in a residential area with an area of ​​100 m2. 90 m2 are allocated for production premises.

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

The rented premises comply with all sanitary standards and rules specified in SanPiN 2.3.4.545-96 “Production of bread, bakery and confectionery products” and is intended for food production. The rental cost is 50,000 rubles/month. It is planned to spend 100,000 rubles on renovation of the premises, including the arrangement of the sales area.

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

2 baker-technologists (shift schedule);

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

2 cashiers for the sales area (shift schedule);

Cleaning woman;

Accountant.

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

3) Equipment. An equally important component of the production process is high-quality equipment. When choosing equipment for a bakery, you need to clearly understand what competitive advantage you plan to get - a wide range, quality, quick reconfiguration of equipment for the production of other types of bread, etc. Today the market offers various options for bakery equipment, the most well-known 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 the business with 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 the production cycle, timely write-off of spoiled products, keeping a log of hood cleaning, and recording raw materials in stock.

A shift work schedule is also provided for cashier salespeople: a day of work and a day of rest, since their working day lasts 10 hours. Responsibilities of the seller: customer service and work at the cash register, keeping records of cash and transactions supported by the presence of checks, accepting finished products from the workshop, designing a sales window.

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

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

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

7. FINANCIAL PLAN

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

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

Table 4. Investment costs

	Name	Amount, rub.
Real estate
	Room renovation
Equipment
	Equipment set
	Equipment for the trading floor
	Fire-fighting equipment
Intangible assets
	Certification
Working capital
	Purchase of raw materials
	Working capital
	Total:	885,000 ₽

Variable costs consist of the costs of ingredients that are used in the preparation of bakery products, as well as payment for the facilities consumed during the production process (water, gas, electricity, sewerage). To simplify financial calculations, variable costs are calculated based on the amount of the average bill and a fixed trade margin of 300%.

The bakery's fixed expenses consist of rent, utilities, payroll, advertising costs, taxes and depreciation. The amount of depreciation charges is determined by the linear method, based on the useful life of fixed assets of 5 years. 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 consequence, the selling price, which may negatively affect demand. In the second case, the risk is associated with interruptions in production. It is possible to reduce the likelihood of these threats by choosing suppliers wisely and including in the contract all the necessary conditions that provide for financial liability of 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 the risk is medium, but the consequences of its occurrence can significantly affect costs and the 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 an effective advertising campaign and a competent marketing policy, which includes 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;

Opening a business for the production of thin lavash

Lavash is a universal product that can be used separately and for preparing various dishes. Despite the competition, the lavash production business is considered profitable and profitable.

MINISTRY OF TRADE USSR

ORDER

On approval of the rules for retail trade in bread and bakery products

1. Approve and put into effect the attached Rules for the retail trade of bread and bakery products.

2. The ministries of trade of the union republics, the Central Union, the heads (urs) of the ministries of the USSR should provide enterprises engaged in trade in bread and bakery products with approved Rules, organize their study and strict implementation by all employees of these enterprises.

3. Consider the Order of the Ministry of Trade of the USSR of September 15, 1967 N 145 and the Rules for the retail trade of bread and bread products in the city retail network approved by this Order to be no longer in force.

Minister
G.I.Vashchenko

Rules for retail trade in bread and bakery products

1. General Provisions

1.1. These Rules apply to all retail trade enterprises selling bread and bakery products.

1.2. The sale of bread and bakery products in the city and cooperative trading network is carried out in specialized and branded bread and confectionery stores, bread departments of grocery stores and supermarkets, in consumer cooperation stores selling everyday goods, bread and food stalls, auto stores and from vending machines*.
________________
* In the future, specialized and branded bread and confectionery stores, bread departments of food stores and supermarkets, consumer cooperation stores selling everyday goods, bread and food stalls, pavilions, auto stores and vending machines selling bread and bakery products, for brevity, are called trading enterprises bread.


In places permitted by trade authorities and boards of consumer cooperative organizations in agreement with the local sanitary and epidemiological station, piece bread and bakery products can also be sold from carts, trays, baskets and by delivery to customers’ homes, construction sites, industrial enterprises, institutions and organizations .

1.3. Employees of enterprises selling bread are guided by these Rules, Store Rules, Special Conditions for the Delivery of Bakery Products, Sanitary Rules for Grocery Stores and additions to them regarding sanitary requirements for stores selling bread and bakery products by self-service, GOSTs, OSTs, PCT, technical conditions and instructions on the specifics of acceptance of consumer goods delivered in packaging equipment, instructions from trade management bodies and higher-level consumer cooperation organizations. The specified documentation must be available at every bread trading enterprise; managers are obliged to organize its study by all employees.

1.4. In specialized and branded bakery stores and departments of other stores, in addition to bread, bakery and confectionery products*, packaged sugar, jam, marmalade, jam, honey, coffee, cocoa, milk, and flour products of own production can be sold.
________________
* The concept of “bread and bakery products” includes: rye and wheat bread of all types, bread made from a mixture of high-quality flour, piece bakery products, butter products, fried and baked pies, donuts, national varieties of bread, dietary products, bagel and crackers ( crackers, straws, crispbread); The concept of “confectionery products” includes: caramel, sweets, toffee, dragees, halva, chocolate, chocolate products, flour products (cookies, waffles, cakes, rolls, muffins, etc.), fruit and berry products (marmalade, marshmallows, etc. .).

1.5. When selling sugar and confectionery, tea, coffee and other goods, you must be guided by the Rules for the retail trade of these goods.

2. Reception and storage

2.1. The delivery of bread and bakery products is carried out according to the orders of organizations and enterprises for the trade of bread in accordance with concluded contracts in quantity, assortment and terms determined by the schedule agreed upon between trade and bakery enterprises (organizations) and approved by the executive committee of the Council of People's Deputies.

2.2. The delivery schedule must ensure uninterrupted trade in bread and bakery products in accordance with the assortment list during the entire operation of the bread trading enterprise. For these purposes, it should provide for repeated deliveries during the day, especially small-piece bakery and butter products.

2.3. An organization or enterprise selling bread keeps records of orders for each delivery in a form that provides records: serial number, date and time of the order, the contents of the order transferred and accepted by the bakery (bakery), the names of the persons who transferred and accepted the order, as well as the actual execution of orders based on quantity and assortment.

2.4. Delivery of bread and bakery products is carried out by road and horse-drawn transport with special bodies in containers, packaging equipment or special trays.

In exceptional cases, with the permission of local trade authorities and sanitary supervision, for a period of no more than 10 days, transportation of bread and bakery products by non-specialized transport equipped with shelves or equipped with baskets and boxes, which are covered with a clean tarpaulin or blanket, is allowed.

2.5. To receive bread and bakery products, it is necessary to arrange unloading areas, ramps or windows (hatches) directly adjacent to pantries equipped with racks for trays.

Unloading platforms, ramps or windows (hatches) must have canopies to protect products from exposure to precipitation during unloading and acceptance.

2.6. Acceptance of bread and bakery products is carried out in the manner prescribed by the Instructions of the State Arbitration under the Council of Ministers of the USSR on the acceptance of production and technical products and consumer goods in terms of quantity and quality, as well as the Special Conditions for the Delivery of Bakery Products.

2.7. When delivering bread and bakery products at night and in the absence of the person responsible for acceptance for quality, acceptance for quantity and weight is carried out simultaneously with receipt, and for quality it can be carried out before the opening of the enterprise.

The administration of a bread trading enterprise must take measures to introduce a method for accepting bread and bakery products at night without the participation of enterprise employees. In this case, the quality, weight and quantity of products are checked before the opening of the enterprise by the person responsible for acceptance.

2.8. A bread trading enterprise must accept baked goods aged after leaving the oven no later than the deadlines established by the Special Conditions for the Delivery of Bakery Products; products with expired aging periods are not accepted for sale in the retail chain.

2.9. The number of non-standard products rejected upon acceptance and sale and returned to the manufacturer must be recorded in the defect log book.

2.10. An organization or enterprise selling bread, as needed, but at least once a month, is obliged to check the quality of supplied bread and bakery products according to physical and chemical indicators (humidity, acidity, porosity, swelling, fat and sugar content) in laboratories of health authorities in accordance with concluded contracts or in a trade organization. Sampling and examination must be carried out in accordance with the requirements of GOSTs.

The selection of samples to be sent for analysis, as well as the results of the analysis, are reported to the product supplier.

2.11. At bread trading enterprises, stocks of bread and bakery products must be stored in clean, dry, well-ventilated and heated premises at a uniform temperature of at least 6 degrees C.

Premises for storing bread and bakery products must be equipped with stock shelves and have tables for slicing bread.

Bread and bakery products in the back rooms of bread trading enterprises are stored in closed cabinets, stationary or mobile racks and container equipment.

To better preserve freshness, bread and bakery products should be covered with covers, blankets or polymer films approved by the USSR Ministry of Health.

Rusks and bagel products are stored separately from bread and bakery products in boxes or bags (lamb products), placed on racks or in cabinets, as well as in packaged form - in container equipment.

2.12. It is not allowed to store bread and bakery products in bulk, close to the walls of the room, in containers stored on the floor without shelves, or on racks located at a distance of less than 35 cm from the floor in the utility room and less than 60 cm in the sales area.

It is prohibited to store bread and bakery products together with goods that have a pungent and strong odor (fish, herring, tobacco products, soap, perfumes, etc.).

2.13. The density and method of laying bread and bakery products must ensure the preservation of the presentation of the products. For these purposes, lay:

tin bread - in one or two rows on the side or bottom crust;

hearth bread and bakery products (loaves, challah, rolls, etc.) - in one row on the bottom or side crust with a slope towards the side or back wall of the tray;

small-piece bakery products weighing up to 200 g inclusive and butter products - on the bottom crust in one or two rows, and products with finishing on the top crust - in one row;

national products (chebureks, flatbreads, Armenian and Georgian bread) - in one row on the bottom or side crust before cooling and in three to five rows after cooling.

Armenian thin tandoor lavash is stored in a suspended state, one piece at a time, until it cools and laid on the bottom crust for up to 8-10 rows - after cooling.

It is not allowed to reload bread and bakery products from trays into carts, boxes or baskets in bulk.

2.14. In the case of delivery of bread and bakery products by non-specialized transport, in accordance with clause 2.4 of these Rules, they are allowed to be stored in the same boxes or baskets in which they arrived from the bakery; in this case, the products must be placed in containers in one row in a vertical position, without excessive density, causing deformation or loss of presentation.

2.15. Closed containers for storing bread must be ventilated daily for 1-2 hours and washed at least once every 7 days with warm water and soap and wiped with a 1% solution of acetic acid, and then dried.

Bedspreads and covers made of polymer films must be ventilated and dried daily to prevent them from becoming dirty.

In areas with a hot climate, where there is a risk of potato bread disease, storing bread in closed containers and covered with polymer films is possible only during the cold season.

2.16. Bread trading enterprises selling cakes and pastries must have refrigeration equipment.

3. Preparation of bread and bakery products for sale

3.1. At sellers' workplaces, and in self-service stores in cabinets, cabinets and other equipment intended for customers to independently select goods, bread and bakery products must be placed before the start of trading in sufficient quantity and in an assortment no less than that provided for in the assortment list.

Bread and bakery products supplied to self-service stores in container equipment are sold directly from it; the installation of packaging equipment should provide customers with access to products from only one side.

Baked goods, crackers and confectionery products are served in the sales area of ​​self-service stores pre-packaged and packed in bags made of paper or polymer films approved by the USSR Ministry of Health.

3.2. Samples of all commercially available types of bread and bakery products with standard price labels are displayed in the counter display cases. In self-service stores, price tags are affixed to the equipment on which bread and baked goods are placed.

Dietary bakery products are placed on separate shelves; In addition to price tags, notes on their use are posted.

4. Sale of bread and bakery products

4.1. The sale of bread and bakery products is carried out in compliance with the current standards for distributing them into one hand.

4.2. At an enterprise selling bread and bakery products, during the established operating hours, bread and bakery products must be on sale in the assortment specified for the enterprise in the assortment list. It is allowed, no more than two hours before the end of work, to reduce the assortment of those available for sale: bread - up to two items, bakery and pastry products (together) - up to three items.

4.3. Bread and bakery products may be on sale at a bread trading establishment after leaving the oven for no more than:

36 hours - bread made from rye and rye-wheat wallpaper and rye peeled flour, as well as from a mixture of wheat and rye flour;

24 hours - bread made from wheat-rye and wheat flour, bread and bakery products weighing more than 200 g from high-quality wheat, rye flour;

16 hours - small-piece products weighing 200 g or less (including bagels);

after these periods, the sale of bread and bakery products is prohibited; they are subject to removal from the sales floor and are returned to the supplier as stale.

4.4. In self-service stores, for the selection of bread and bakery products by buyers, there must be metal tongs, spoons, spatulas at the rate of at least two pieces for each linear meter of equipment on which bread and bakery products are placed, and neatly cut strips of clean paper placed in a special box.

4.5. At the request of buyers, piece bread and bakery products weighing 0.4 kg or more (except for packaged products) are allowed to be cut into 2-4 equal parts and sold without weighing.

4.6. For cutting bread, lever and manual bread-slicing knives are used, the blades of which must be constantly and well sharpened to reduce the number of crumbs, quickly and evenly.

4.7. The sale of bread and bakery products that do not meet the requirements of current standards and technical specifications, as well as those with signs of damage from improper storage, is prohibited.

In the event of the sale of poor-quality bread and bakery products, employees of a bread trading enterprise are obliged, at the request of the buyer, to unconditionally exchange them for good-quality ones or return the money; Low-quality bread and bakery products returned by the buyer are considered a sanitary defect.

4.8. The pieces of bread and breadcrumbs remaining after the sale are collected in special boxes with lids and used as directed by a higher-level trade organization.

Products that have been subjected to accidental contamination during sales, falling to the floor, etc., as well as bread crumbs formed during cutting and storing bread, are collected separately in special metal or polymer containers marked “sanitary defect” and given to livestock feed according to instructions from a superior trade organization.

4.9. If during storage or sale signs of potato disease are detected in bread and bakery products in accordance with the Instructions for the Prevention of Potato Bread Disease approved by the USSR Ministry of Health (dated January 12, 1983 N 2658-83), such products must be immediately removed from the utility room and the trading floor and, in the prescribed manner, sent to feed livestock or destroyed.

4.10. Shelves, cabinets, trays, container equipment in which bread and bakery products infected with potato disease were stored are thoroughly washed with a soapy solution and then with hot water.

5. Sanitary requirements

5.1. Employees of bread trading enterprises must have white sanitary clothing for work during unloading, laying out, slicing and selling, and dark clothing for cleaning work.

5.2. All employees of bread trading enterprises who are in direct contact with products are required to undergo a medical examination and testing for bacillary carriage within a specified period of time in accordance with the Instructions for conducting mandatory preventive examinations approved by the USSR Ministry of Health.

Employees who do not undergo a medical examination in a timely manner are not allowed to work.

5.3. Metal equipment for selecting bread and bakery products (tongs, spoons, spatulas) are thoroughly washed with hot water and wiped dry every day after work, and if necessary (falling on the floor, contamination, etc.) during the working day.

5.4. Bread trading enterprises must have a sanitary journal of the established form, in which the results of sanitary inspections, instructions and proposals of the sanitary and epidemiological service authorities are recorded.



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In order to understand how to open a bread kiosk or store, you need to carefully plan all subsequent actions. With correctly set goals and objectives, the stall will consistently bring good profits.

After all, bread is a product that is always in demand.

Before you buy, you need to study the future product, get acquainted with possible suppliers and competitors, and find out the list of necessary documents. Perhaps you will need associates or assistants when planning this business.

Choosing a suitable place to trade

As a rule, a stall selling bakery products should be located in a crowded place. Usually in each residential area there is more than one similar kiosk. Therefore, for these purposes, it is recommended to contact the city or market administration to find out about the possibility of setting up your own stall. Places in markets, near bus stops, are the best places for such a business.

Entrepreneurs' opinions on whether to buy or rent a tent differ significantly. Some believe that it is more profitable to buy a stall and then equip it as desired. Others think that it is better to rent the premises for sale.

In any case, the store must comply with all sanitary standards and regulations. After all, the sale of food products, which includes bread, obliges entrepreneurs to comply with all the rules.

The advantage of the stall will be a bright sign that will attract customers. Also, the appearance of the kiosk should inspire confidence in consumers.

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Cooperation with suppliers

It is necessary to collect all data on bread producers or wholesale companies. It is recommended to work directly with the manufacturer. After all, in this case the markup on the goods can be higher than when working with reseller companies.

The supplier must have a good reputation. This also applies to reviews of working with other stores. But first of all, profitable cooperation in the sale of bread is distinguished by the good quality of the product. It is not for nothing that you can find a number of shops selling bread in the area. But there is a large queue for one tent, and no one for the other.

Therefore, the high quality of bread and its pleasant taste sometimes play a decisive role in business development. Having once purchased a product at a kiosk, the buyer will either return and bring friends with him, or go to competitors.

Working with bakeries and large production facilities is profitable because... They arrange the delivery of the goods themselves. The store's task is to order the required assortment.

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Store organization

Store registration occupies a special position in business development. It is required to collect a lot of papers and documents for... Registration of your individual entrepreneur, documentary permission from Rospotrebnadzor, conclusion of the Sanitary and Epidemiological Station, medical registration of employees - these are the main documentation that is required in order to open your tent.

It is necessary to carefully monitor the assortment of goods. It is recommended to monitor products sold once every 1-2 months. You need to purchase a variety of goods - from classic bread to various buns, baguettes, pies, pita bread, etc.

Store sellers should have a friendly appearance. Employees need to become familiar with the assortment. To quickly navigate the product and offer something new.

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Financial component

The main financial expenses for a bread store go to purchasing a kiosk. Buying a stall will cost an entrepreneur from 150 thousand rubles. If the store is rented, then the prices will also depend on the region or locality.

Equipment for a tent costs about 20 thousand rubles. Bread displays, cash register equipment and much more are needed for a thriving store.

Purchasing bread also costs money. It can be about 25 thousand rubles per month. It is worth remembering that the markup on bread products in Russia is not high, no more than 30%, since the state maintains strict control over pricing.

Completion of all documents and coordination with higher-level services requires some costs. You also need to consider store expenses for employee salaries.

If you are thinking about how to open a bread kiosk, then you understand that its location in a residential area of ​​the city or in any place with high traffic can be an excellent type of business even for a novice entrepreneur. By relying on high turnover, over time you can achieve much more favorable terms of cooperation with suppliers, mini-bakeries and bakeries.

What do you need for work?

So, if you are seriously thinking about how to open a bread kiosk, you should know that this will require the following:

Permission for this activity from several departments of the local administration;

Trade equipment, namely wooden trays, racks and a cash register;

A stationary kiosk, it can be new or used;

Agreement with suppliers of bakery products;

One or two product sellers.

Preparation process

Before opening a bread kiosk or stall, you need to find out from the local administration where you have the right to locate a retail outlet in accordance with existing rules. In some cities, the space for the location of such retail outlets is very limited, so you have to proceed not from your own wishes, but from the requirements of government authorities. When you choose a specific location, you will need to coordinate it with the architecture and urban planning department, and then get permission from the trade department.

Speaking about how to open a bread kiosk, we should touch upon a very important point - the place of trade itself. It is worth evaluating the proposals of companies engaged in the manufacture of such structures in the city or in its environs. This way you will have at least some idea of ​​how much you will spend on the kiosk itself.

If it is possible to order a new one, then it is worth doing, otherwise you can agree to purchase a used stall with the owner, who is liquidating his own outlet. All costs associated with dismantling and transportation will most likely be borne by you.

Equipment

If you decide to open a bread shop, you must understand that you will need to equip it with everything you need. The equipment in this case can be as simple as a few shelves and wooden trays. In addition, you will need to install a fire alarm.

You need to purchase a cash register and register it with the tax service, provided that you already have the status of an individual entrepreneur, and also enter into an agreement for its maintenance. The permitting authorities must accept your ready-to-operate outlet. Here we are talking about Rospotrebnadzor and the fire inspectorate.

Further actions

When you already have all the necessary documents, you can collect a database of all possible suppliers of bakery and confectionery products with whom you can potentially cooperate in your region. When drawing up a business plan for a bread store, it is worth considering that many manufacturers do not work directly with retail outlets, but carry out wholesale sales to companies that then distribute the goods themselves.

It will be more convenient for you to work with wholesalers. Given that they make an additional markup on the product, you do not need to independently organize the delivery of bread from the bakery or factory, which makes life much easier.

You will need a salesperson at a bread kiosk (or several). It must be reliable in every way. It is best if he has recommendations from several of his past employers. A polite and honest seller is the key to the fact that your retail outlet will prosper in the future. It is better to change several implementers in order to find a worthy one, than to constantly suffer losses from the fact that the first one you come across will perform his duties in bad faith.

Conducting activities

You need to think carefully about how your store will operate. This could be simply a retail outlet where bread and related products will be sold, or a place where not only sales are carried out, but also production, that is, combined with a small bakery. In the first option, the main problem is to sell a sufficient volume of products and control demand, since bread is a perishable product. However, organizing such a business requires lower costs.

In the second case, production can be controlled, and fresh bread, which is produced directly in front of customers, costs much more. But in this case we are talking about more significant costs.

In this case we are talking about the first option. Its cost may vary depending on the locality in which the enterprise is organized, as well as on other factors, for example, the premises that will be used.

Expenses

If we talk about how to open a bread store, then it is worth saying that this business is associated with a number of expenses. The main ones:

Renting retail space will cost at least 50 thousand rubles per month;

The cost of the equipment will be about 25 thousand;

For a thousand units of purchased goods you will need to pay about 30 thousand rubles;

The average staff salary per person is 8 thousand rubles;

Coordination of various documents will cost 20 thousand;

Registration of an individual enterprise will cost 20 thousand or more.

Your income will depend on the successful location of the open store. It is best to place it near residential areas of the city or transport stops in the busiest area. Since the state controls markups on this type of product very strictly, the main profit will depend solely on sales volume.

Modern bakery

If we talk about how to open a bread stall, then it is worth saying that you can create a completely unique business in your city. This could be a bakery where customers will find a huge range of fresh products. This will attract more and more clients. The bakery does not only offer baked goods; it also offers a variety of pastries, pastries, pies, gingerbread cookies, and sometimes handmade sweets.

All products are top-class, they are aimed at even the most demanding consumers. The main product here is bread, which is in high demand, because it is a product of the highest quality. You may also think about opening your own bakery along with a bakery, even if it is small.

It is quite possible to create a retail outlet, offering the buyer products of a level with which he is not yet familiar. Ideally, you should organize your own workshop and several sales points, where only your product will be available.

Bread business: profitable or not?

When organizing such an enterprise, you will encounter several nuances. To set up a workshop you will need an area of ​​approximately 20-50 square meters.

All necessary equipment will cost about two million rubles. It will take a lot of time and money to develop your own technology and create an original assortment.

From a business point of view, it is ineffective to produce only five to eight types of products in such a workshop, because opening it requires quite large expenses, which may not be recouped. At first, you will have to somehow manage without a technological workshop.

Business pitfalls

The Russian habit of saving on everything, even when opening top-class establishments, can play a very cruel joke. You can give an example from life. The most luxurious store window is simply replete with delicious pastries. And to the question “Do you bake it yourself?” the seller begins to tell us that the baking process takes place here, and semi-finished products come from Germany.

By European standards, the sale of such products is considered fast food for the poor. However, for modern Russia this is already an achievement. For decades, bread cost a penny, and it was bought for next to nothing for livestock. It is worth noting that this product will always be bought, you just have to choose the right place.

Now, when a buyer encounters beautiful baked goods on supermarket shelves, even if they have been frozen, he gradually gets used to innovations. Every day such a person looks sideways at new products, but prefers to buy what is already familiar to him, only allowing himself some liberties for the holiday. And you will encounter these prejudices if you decide to open a mini-bakery with a bakery.

Scientists have calculated that the average person eats 7 tons of bread throughout his life. Indeed, it is difficult to imagine your diet without this type of product, which is why bakery products are classified as everyday goods. This means that bread will be in demand even during periods of economic downturn. That is why bakeries that offer visitors fresh and tasty baked goods will always be in demand.

Bakeries are enterprises whose specialization is the production and sale of bakery products. The specialty of such establishments is the offer of different types of bread, aimed at different consumers (bread with cheese, Italian bread, bread with cereals, etc.). This business has the potential for development despite the competition: success depends on your marketing policy, the successful location of your bakery, and a varied assortment. This business is attractive due to its relatively low investment, quick payback and high demand for bakery products.

The initial investment amount is 866 186 rubles

Break-even point is reached on the tenth month of work.

The payback period is from 1.5 years.

2. Description of the business, product or service

3. Description of the sales market

To successfully launch a project, you need to analyze your main competitors, consider their product range, pricing policy, identify the most active sales hours and implement the knowledge gained in your business. Competitors can be classified as follows:

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

4. Sales and marketing

5. Production plan

1. Registration with government agencies and paperwork

Registration with government agencies is the first thing you need to start your business with. It is preferable to register as an individual entrepreneur using a simplified taxation system; the tax you pay to the budget based on the results of your activities is 6% of income. Also a mandatory procedure is the registration of cash register equipment with the tax authorities.

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

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

In addition, each employee will need to obtain a medical record. In general, to obtain all the necessary permits you will have to spend no more than 80 thousand rubles, including medical books for staff (about 1000 rubles each).

Basic requirements of SES:

• Availability of sewerage and water supply;
• The room is not a basement;
• Availability of ventilation;
• Availability of separate storage room and toilet;
• Walls up to 1.75 meters must be tiled or painted with light paint, the rest and the ceiling must be whitewashed.

2. Search for premises and repairs

As described above, the premises should be located in a public area with high pedestrian traffic. It is possible to locate the bakery on the ground floor of a building with a hotel entrance, in shopping complexes. The area depends on the chosen format and production volume. For the smallest bakeries, premises from 40 square meters are suitable. meters. The approximate rental price for such a square area varies from 35,000 rubles. up to 60,000 rub. per month. You need to be prepared for the fact that you may have to do cosmetic repairs, which will cost about 50,000 rubles.

3. Purchase of necessary equipment and inventory

To open a mini-bakery you need the following equipment:

Name	Quantity	Price for 1 piece.	total amount
Production equipment
Dough mixer
Food table
Proofing cabinet
Refrigerated cabinet
Bathtub washing
Portion scales
Cabinet for finished products
Kitchen tools
Total
Retail store equipment
Trade showcase
Total
Furniture and equipment for staff
Wardrobe
Microwave
Electric kettle
Total
Total equipment costs

4. Search for frames

First of all, you need to find an experienced and professional baker. There are many options: you can search through groups on social networks, through friends, and also through specialized Internet sites. Searching for a qualified employee on official portals will cost approximately 7-15 thousand rubles. It is necessary to hire three bakers, since the enterprise must work every day, and fresh bread must be waiting for customers on the shelves in the morning. In addition, cashier salespeople are needed to issue goods to customers, and a cleaner to service the premises. Often, bakeries need drivers to load and unload the necessary raw materials.

5. Determination of the range of products offered

You need to determine exactly what products you should offer to your consumers. Perhaps you will focus on Italian baked goods, perhaps you will offer dietary types of bread with the addition of cereals; it is possible that there will be a high demand for exotic types of bread. Raw materials for the production of finished bakery products can be divided into two types - mandatory and additional.

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

6. Marketing policy

First of all, you need to think about a sign that will guide potential customers. It should be noticeable and attract the attention of passersby. The production of such a sign together with approval will cost you 60,000 rubles. As for distributing promotional leaflets, you need to budget at least 10,000 rubles. for the work of the promoter, as well as about 5,000 rubles. for printed materials.

It is also desirable to create and promote platforms on social networks; this will allow for an additional flow of customers who are not just passers-by. They can be lured with special offers, promotions, and original products. All news and events of your bakery should be covered on social media. network, if you don’t have time to personally maintain a group and profile, it’s better to hire a promotion specialist. For this purpose it is necessary to allocate at least 10,000 rubles. per month.

6. Organizational structure

The minimum staff for your bakery includes a director, an accountant, three bakers, two cashiers, a cleaner, and a driver.

Director is an employee who performs the key functions of a manager, subordinate to whom are all other personnel. His responsibilities include managing the bakery’s funds, making decisions on employee salaries, hiring or dismissing staff, ensuring decent working conditions, collaborating with contractors, and searching for suppliers. It is advisable for the director to have experience in the catering industry and to know all the specifics of this industry. The salary of this employee consists of a salary (30,000 rubles) and a bonus in the amount of 4% of revenue if the bakery’s targets are met.

As for bakers, these employees are key in your enterprise, because the quality and taste of the finished bread depends on their skills, knowledge of the recipe and experience. It is necessary to consider candidates with secondary vocational education and experience in a similar position. To keep your bakery running smoothly and provide customers with very fresh bread, you need to hire three bakers who will work night and day shifts. Their salary consists of a fixed part (salary of 15,000 rubles) and a percentage of revenue (2%). The baker carries out the process of baking and frying bakery products, places the dough pieces on sheets, in cassettes, forms, determines the readiness of the dough pieces for baking, lubricates the products before baking, controls the temperature and humidity in the oven using instrumentation, and carries out the primary processing of raw materials: sifting, washing, sorting, grinding, softening.

As for the salesperson-cashier, his responsibilities include receiving finished products from the kitchen, serving customers, arranging goods in the display window, maintaining and recording cash documents, ensuring the safety of funds in the cash register, ensuring cash discipline, providing consulting assistance to customers regarding the assortment , quality of bakery products to be sold; control over the availability and correct placement of price tags, as well as over the indication in them of complete and reliable information about the product. The salary of a salesperson-cashier consists of a salary of 14,000 rubles. and bonuses of 2% of revenue.

You can find a delivery driver on social networks and private advertisements without spending money on a search. The driver has a flexible work schedule and delivers raw materials to the bakery at a predetermined time in his car. The driver's salary is RUB 10,000, and you will need to pay his fuel costs in the amount of RUB 3,000. per month. Also, to ensure cleanliness in the bakery, it is advisable to hire a cleaner who will work part-time and carry out her duties at a pre-agreed time; the cleaner’s salary is 8,000 rubles/month.

You can find an accountant remotely or contact a specialized company that provides accounting services. The average salary of a remote accountant is 5,000 rubles. per month.

The general wage fund changes monthly due to the percentage wage system. The wage fund for the first month of operation of the bakery is presented below:

General payroll
Staff	The number of employees	Salary per 1 employee (RUB)	Total salary (RUB)
Manager (salary+%)
Baker(salary+%)
Sales cashier (salary+%)
Driver
Cleaning woman
Accountant
General salary fund

7. Financial plan

Investments in opening a travel agency are as follows:

Name	Amount	Cost of 1 piece, rub.	Total amount, rub.
Dough mixer
Food table
Proofing cabinet
Dough rolling machine
Device for sifting flour
Refrigerated cabinet
Bathtub washing
Portion scales
Rack