home Calculators Private bakery. Home mini bakery for the production of bakery and confectionery products

Private bakery. Home mini bakery for the production of bakery and confectionery products

Opening own business in the field of nutrition, it is a noble cause, since the human body is designed in such a way that it needs to eat to maintain its vital activity. Therefore, enterprising people first of all think about opening a business in the field of cooking. A popular destination is a mini-bakery as a business.

Private small establishments are in demand, and many entrepreneurs charge 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, whether you are ready to make investments so that the enterprise works as it should.

A bakery is a great type of business in almost any region

Bakery business plan

It is he who acts as the main type of documentation before starting any activity. Many aspiring entrepreneurs ignore this document. With its help, you can identify the main goals, engage in the definition of strengths and weaknesses business, as well as determine financial costs, make an analysis of the market, 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 paramount component of a business plan in any business. You can mark 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 on the market. Someone creates a business with the aim of helping the poor, in any case, there is no need to set a limit to act only for profit.

So, after setting goals, you need to start somewhere. Traditionally, this is the calculation of the amount that will be required to conduct activities. The main thing here is to prescribe everything to the smallest detail so that unforeseen circumstances do not arise. This will help a preliminary study of the labor market, the features of real estate leased for commercial activities. It will also be necessary to deal with the determination of the required production volumes for a certain time period. Next, we move on to the next stages of the bakery business plan.

Room selection

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

For a small bakery: all of these positions can be combined into one. Another factor that determines the peculiarity of the choice of premises is the purpose of opening a bakery. If this is a small establishment that only bakes fresh bread, then a room with a total area of 100 square meters will do. m. For a large factory, something more will be required. If you want to open a company store on the territory of a mini-bakery, then make sure that there are no competitors nearby. In the same time trade point should be located next to a large crowd of people, not far from some business center, office space. The average room 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 costing assumes the creator's personal participation in the project, and you should not dump this responsibility on other shoulders for two reasons. First, an independent approach will ensure that you receive colossal experience and secondly, you personally will do better. Even if something does not work out, you will 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 a few months of experience, since baking bread is a rather complicated 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 need in production depends on the volume of the enterprise. If you plan to produce bread and bakery products in a mini-bakery, you will need at least 1 employee for baking and 1 manager. The position of leader can also be combined with his role.

Read also: Beer production as a business: equipment, technology

In this case, you should not rush just to make things “go” as quickly as possible, you will need to find people who want to make money and at the same time learn something new. Only after you are convinced of their competence can you offer adequate pay for their work.

Note: the most important condition for the production food products- sanitary book. It must be present, you should not take employees with illnesses.

Equipment

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

In principle, starting a mini-bakery is possible even with a little over a hundred thousand rubles. This is the combination of the cheapest oven and dough mixer Russian production but everything else will have to be done manually. Nevertheless, such “startups” are justified when it comes to the need to bake up to 200 kg per day. Under the conditions of the market situation, such an enterprise can provide bread not only for a small settlement, but also for the work of two or three people. But the imperfection of technology in one bakery cannot guarantee a stable quality of baking.

If we are talking about a larger number of products and a wide range, the size of the investment in such production increases significantly. One of the recent projects of Khleb Oborudovanie is a small bakery with a cafe in one of the major cities of Kazakhstan. The owner's wish is 1000 kg of products per day, but at the first stage. To launch the bakery, it took about 600,000 rubles of investment in equipment, which should provide the main assortment - pan bread, long loaves, baguette, bakery products and pies. At the second stage, the order of specialized equipment - dividers and equipment for puff pastry - will be ordered.

When choosing equipment, the “first price” factor has long been the main argument for mini-bakery customers. The cost of entering the market is extremely important, especially for "small chains". Often this equipment is of very low quality, with a low resource and high operating costs. Such bakeries, as a rule, are constantly transported from one rented premises to another, which reduces the already low resource of equipment.Mini-bakeries built on the principle of “one-man business” are formed in a completely different way. Equipment for such bakeries is selected according to the principle of strength-functionality-price. Such enterprises may need re-equipment only in 15–20 years., while operating and depreciation costs are very low due to the long 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.” As in the body, the resource of the heart guarantees a long life, so in the bakery, the design and reliability of the oven guarantee success. At the same time, not only the thickness of the metal or the “survivability” of electronics is important for success, but also the availability of service and spare parts for the entire life cycle ovens. Today, no more than 10-15 manufacturing companies can guarantee this. Among them are FINES from Slovenia, Cimav from Italy, Irtysh from Russia.

High-quality dough science 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 wish to open a mini-bakery. In the segment of dough mixers with a load of 2 to 40 kg of flour, Italian companies are the clear leaders, but their quality varies greatly. The price cannot be a marker of reliability either, there are examples of highly overvalued equipment.

In the segment of small dough cutting equipment, the situation with inexpensive domestic technology becomes 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 the Italian MacPan technology: dividers, rounders, seams, 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. No wonder many technological solutions of this company received the main awards of major international exhibitions.

To summarize, you will need the following equipment:

dough mixing machine - do everything with your own hands for a long time, the price of such a machine is from 150,000 rubles;
dough rolling machine - 20,000 rubles;
a cabinet for raising the dough before proceeding directly to the baking process - 50,000 rubles;
a baking oven - in it you can bake not only bread, but also bakery products, 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. Usually the bread is chilled before being sliced;
packaging machine - for a mini-bakery in the early stages it is optional, but over time you will have to take care of buying it;
means for sifting flour - its cost is 10,000 rubles;
additional elements professional equipment- racks, tables, hoods, molds, knives and other items.

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

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

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

Project Description

Project idea: mini-bakery

The idea is to open a mini-bakery specializing in baking bakery products in the city of N (population 270,000).

Range.

Planned range:

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

Competition

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

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

Organizational form and system of taxation.

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

Working mode:

The bakery will be open daily.

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

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

General staffing:

Required equipment.

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

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

Sales channels

Main marketing channel: small Retail Stores located in the city of "N" and nearby settlements. Implementation through network (regional and federal) grocery stores in 2013 is not planned.

Project Implementation Plan

Calendar plan

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

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

The total cost estimate for the implementation of the project:

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

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

Planned financial performance indicators.

Planned revenue and profit for 2013-2014.

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

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

Expenditure part.

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

The cost of manufacturing products. This line includes the cost of purchasing flour, yeast, margarine, sugar and other ingredients.
Variable expenses. Wage employees based on output (12% of revenue)
General expenses: This group of expenses includes expenses for the remuneration of employees (a fixed part), social contributions, rent for the workshop premises, fuel, machinery repair, communal payments, administrative expenses, accounting expenses, as well as other expenses.

Planned distribution structure Money received from buyers for 2013-2014.

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

Calculation of return on investment.

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

Opening risk analysis

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

Qualitative indicators are determined expert assessment the likelihood of the threat being carried out. Quantitative Analysis shows the degree of risk exposure in actual terms.

Qualitative project risk analysis

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

Table 1. The main external risks of the project

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

All external risks can be mitigated if a strategy is developed at the organizational stage of the business crisis management, maintain proper positioning and constant contact with the buyer.

Table 2. Main internal risks of the project

Quantitative risk analysis of the project

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

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

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

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

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

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

The degree of influence of the competitive environment

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

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

Degree of influence of seasonality and level of service

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

Project Risk Ranking

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

The relevance of the mini-bakery business plan

General trends

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

Dynamics of growth in consumption of bread varieties

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

	1970	1995	2000	2010	2013
Traditional varieties
Borrowed

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

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

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

The level of competition and foreign manufacturers

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

The structure of the production of bakery products

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

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

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

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

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

Consumer motives and values

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

freshness;
appearance;
price;
package;
manufacturer.

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

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

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

findings

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

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

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

Implement own products better through district stores (deli format near the house / school / university) or discounters.

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

To become a mini bakery profitable business, requires strict calculations, taking into account risks and prospects, market analysis, and marketing. High competition in this area has become a serious obstacle for those wishing to make their way.

Large bakery factories, bakeries in supermarkets have securely secured markets for themselves. However, there are some unaffected options that will be a good chance to open your own small profitable business.

Own mini bakery: risks

It is simply necessary to assess all possible risks in order to protect yourself from funds:

Prices for bread as a category of goods social value are controlled by the state. For a business to be profitable, this feature must be taken into account.
Over 90% of the bread consumed is baked large enterprises. Firstly, high production volumes can seriously reduce the unit cost of any product. Secondly, almost the entire market is occupied by large production leaders.
The need for rapid implementation. As you understand, the bread must be fresh. We will have to try to ensure that all products are sold within a day. This difficult task can be solved by concluding agreements with small shops.
High requirements from controlling organizations: fire safety, sanitary condition, etc.
At the initial stage, it will cost a lot: premises, equipment, obtaining permits, paperwork. The payback of such an enterprise is up to three years.
Delivery of products requires special vehicles equipped with shelves with trays. This is also an additional cost item.

Given these difficulties, you should seriously consider your decision before investing in a mini-bakery.

Can a mini bakery become a profitable business?

Here, of course, its location is of great importance. Distance to places of sale, the amount of salaries to employees (in the village, traditionally, salaries are lower). In addition, it is worth thinking carefully about the type of bakery products that can overcome serious competition. Actually, for successful development businesses will need to:

Sell products in settlements remote from large factories (small villages and towns)
Sign contracts with small shops located far from supermarkets
Bake special products: high quality, unusual taste, shape, etc.
Control the price level. To reduce the cost, you need to find suppliers of raw materials who will agree to work with you at favorable wholesale prices.

But if you love what you do, you can even compete with major manufacturers. The smell of fresh bread and fragrant buns will attract buyers, and if the product is really of high quality and tasty, it will be possible to sell it even at a price slightly above average.

The main items of expenditure for a mini-bakery:

Electricity
Raw materials: flour, butter, eggs, fillers
Transport
Wage
taxes

Depending on the type of bakery products (features of the recipe), the price is formed. The cost of goods, excluding equipment depreciation, is usually 60-80% less than the selling price. It is necessary to conduct pricing in such a way that the product is in demand, and the profit from its sale is enough to cover current expenses (purchase of raw materials, payment for electricity, salaries, etc.) and pay off the cost of equipment.

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

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

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

Why is a mini-bakery better than a bakery?

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

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

Given all of the above, we can safely say that our own bakery is quite in demand, attractive and profitable business. At proper organization production and competent building of relations with consumers, it is able to bring considerable profit and pleasure to both the owner and the local population.

In Europe, private small bakeries provide up to 70% of the total volume of bread produced, while in our country these figures barely reach 20%. There is something to strive for and from whom to take an example in order to instill in people a healthy habit of buying fresh bread made in a private bakery near the house.

Mini-bakery opening plan: main stages

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

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

Only after all these points have been analyzed and defined, you can begin concrete actions to organize your own bakery.

Assortment of bread products

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

Perhaps you will focus on such traditional bread products. different peoples world, like Italian ciabatta, Georgian kukhtiali or puri, Uzbek flatbread and so on? Or offer your consumers more healthy products - dietary, organic, with a variety of cereals, seeds and dried fruits? Or maybe it will be completely new recipes - exotic, unusual combinations of ingredients and additives in the manufacture of bread?

How to decide on an offer?

If you do not know what to stop at, conduct a survey among your potential consumers - what would be interesting to them, what is missing, what would they be happy to buy every day, and what - from time to time, for a change. Based on the data obtained, determine the initial assortment and the approximate production volume of each variety.

To begin with, it is better to stop at 5-7 types of bread, and then, as it develops, add / replace it, offering new items in demand. It would be a good idea to add some sweet products in the form of cakes, pastries, etc. to the assortment. As a rule, the profitability of a bakery and pastry shop is higher than just a bakery.

Required raw materials and search for suppliers

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

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

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

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

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

To whom and how to sell bread

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

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

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

Buying bakery equipment

Equipment is a very important item in the bakery business. It must be of high quality, otherwise all efforts will come to naught, even the most successful recipe will not save production. It doesn't have to be very expensive, but cheap doesn't work either. Savings will turn you into even more costs for repairing or replacing an unsuccessful purchase.

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

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

Bakery staff: recruitment, training, salary of employees

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

At the same time, it is important to conduct preliminary training of personnel, to familiarize them with the recipe and the production process, as well as compliance with all safety, quality, and sanitation standards and requirements. Don't forget to budget for labor costs and employee annual leave to ensure they are financially stable and motivated to do their best, which ultimately impacts directly on the quality of your products. On average, the salary of a technologist should be about 15-20 thousand rubles, an accountant - 18-25, auxiliary workers - 12-15 thousand rubles.

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

Depending on the volume of production and the equipment used, it is necessary to select the appropriate room both in size and in other characteristics. The area for a small bakery will be approximately 120-150 square meters. meters. This will be enough to organize production directly, warehouses (for raw materials and finished products), as well as a small utility room for employees.

SES requirements for premises for a bakery

Important to consider sanitary requirements presented by SES:

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

Choice of acquisition method

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

Perhaps at the initial stage it will be more profitable for a small bakery to conclude an agreement with a store / restaurant about joint activities and use their production areas for their own purposes.

In addition, a bakery for rent would be a good option, this will simplify the coordination of the premises (which has already been used for similar purposes), and also partially solve the issue of equipment.

Economic indicators: investments, monthly costs, profitability

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

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

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

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

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

Documents required for registration of bread production

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

conformity statement fire safety(from the fire inspectorate);
sanitary and epidemiological conclusions for production and products (separately) - issued by Rospotrebnadzor;
certificate of conformity - obtained from the Federal Agency for Metrology and Technical Regulation.

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

Conclusion

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