Business plan for the sale of bakery products. How to open a bread kiosk. Pros and cons of opening a bakery

Difference: 2016-03-22 17:10:02 and 2018-06-05 13:27:20 = 2 + 13

March 22, 2016 5:10 p.m. Is it profitable to bake and sell bread today? About this new issue of the program »Vesti. Agribusiness” dated March 20, 2016.

6.728 million tons of bread and bakery products are produced in Russia annually. The volume of the retail market is estimated at 570 billion rubles.

Today, however, the commercial fervor of bakers is increasingly chilling retail.

Nikolai Chubenko, chief technologist of the Federal State Budgetary Scientific Institution Research Institute of the Baking Industry: “They set conditions for the bakery:“ If you want to supply us with bread, give us two types of bread at reduced prices: the “Nareznoy” loaf and the “Darnitsky” bread, the recipe of which I once came up with, by the way, and the rest - as you wish. And they are compelled to do so.”

This is the golden “Nareznoy” loaf familiar to the Russian consumer. Its price on the counter includes: bakers' costs, logistics and trade margin. And the purchase prices are much lower than the cost price. The cost of production is 11.14 rubles, purchase prices - 8.35 rubles. The unprofitability of bakery production is 2.79 rubles from each loaf.

Here is the cost structure. Almost half (45%) is occupied by raw materials: flour, sugar, butter, yeast. The next expense item is equipment depreciation and logistics costs (35%). 15% is the salary of the personnel serving the bakery, and only 5% is the wages of bakers, the cost of labor of those who bake bread every day.
It is possible to reduce costs only by changing the technology and logistics, but not by changing the quality. Margin on bad bread will quickly sour.

Sergey Kosyak, director of the bakery (Zelenograd): “If we take the flour of bad, good, i. if the quality is not stable, then the line cannot be debugged, it can work well for an hour, then everything will collapse, turn sour, the loaf will go in spots, and the quality will be simply disgusting. The line will have to be stopped.

Meanwhile, it was at the beginning of 2016 that they started talking about the quality of flour. A project was proposed to change the GOST of bakery products, which would allow the use of feed grain in the production of flour. Today, the country's baking industry uses grade 3 grain with a permissible addition of 20% of grade 4 grain raw materials. The objectives of the initiative are to reduce the cost of bread and expand the market. However, not all experts believe that profitable dough can be kneaded with this solution.

Valery Cheshinsky, President of the Russian Union of the Baking Industry: “Forage wheat is unacceptable for baking! Such things can be performed by some kind of mini mills that are not controlled by anyone.

It is possible to “chem” delicious bread from low-quality flour only with the help of imported, so-called bread improvers: gluten additives, enzymes, bleaches, preservatives. Legalized samples of bread with a complex chemical structure are already on store shelves. However, the business involved in imports is unlikely to pick up today. Price fluctuations in the grain market already severely shook the profitability of the baking industry a year and a half ago, but today the price increase has stabilized.

At the Zelenograd bakery, 200 tons of bread leave the conveyor daily, 20% of them will be highly profitable. There is a secret business ingredient.

Sergey Kosyak, director of the bakery (Zelenograd): “We have refocused on the production of complex bakery products. We bought lines and equipment that allow us to produce small-piece products in a mechanized way.”

Also, experienced producers know that there is a permanent formula in the bakery business: to save money, you have to spend. This is what they did at the large Voronezh bakery: they installed a new production line worth €1 million.

Thus, the range of products has been increased. 40 tons of bakery products per day are baked here. Thanks to large volumes, bread goes to the shelves with a profit for bakers, low, but stable, 3-4%.

Oleg Omelchenko, Deputy Chairman of the Board of Directors of the grain company: “We have the opportunity to balance the cost, increase profitability due to the cyclical process, since this cycle includes a full cycle of grain storage, grain processing.”

Stabilization and effective development of the baking industry begins in a difficult era: the production balance is constantly changing. Prices for food wheat did not change significantly during the year. So, in March 2015, the average price for wheat grain of the 3rd class amounted to 10,791 rubles, in September 2015 - 9,870 rubles, in January 2016 the average price for wheat grain of the 3rd class was 10,378 rubles.
But for rye - the basis of bread baking, and the so-called black bread - prices rose by almost 30% last year. So, in March 2015, the average price for rye grain was 7200 rubles, in September 2015 - 7206 rubles, in January 2016 the average price for rye grain was already 9305 rubles.

However, the reaction of both small and large producers is the same: to leave high-quality Russian bread on the market at any cost.

Bread is the main food of the population of our country.

That is why the business associated with bakery products is always profitable and strives for development. The question of how to open a bread kiosk or a small shop selling bread is not particularly difficult. The success of this idea will bring careful preparation and consideration of all the positive and negative stages and nuances of this business.

Activity plan

From the very beginning of entrepreneurial activity, it is necessary to draw up a business plan for a bread kiosk.

For this you need:

1. by registering, get the status of an entrepreneur;
2. obtain a license from Rospotrebnadzor;
3. draw up a lease agreement for the land where the kiosk will be placed;
4. buy and register a cash register.

The assortment of bakery products and the appearance of the bakery are important details when opening a retail outlet that need to be thought out in advance. In order to open a kiosk selling bread, you need to purchase the appropriate equipment for use. Showcases should be open, ventilated, because bread is a perishable product.

Own equipment

If there is a desire to open a kiosk, and not just sell bread, but also bake on your own, then it is advisable to immediately purchase a small-sized oven and scales. It is desirable to create a life support system and connect an alarm. It is advisable to purchase and sell bakery products in closed sealed packaging. It protects the product from premature spoilage. Before buying a stall, you should make sure that it complies with SES standards.

Get ready that it can take a lot of time to install and open a bread kiosk. The administration issues permission if there are photographs of the site, a topographic map, with the obligatory indication of the exact location of the land plot (it can be done independently in some cases), give strong arguments to explain the purpose of using the territory.

Otherwise, the entrepreneur will not be allowed to open a kiosk.

Work with suppliers and personnel

Due to the short terms of implementation of bakery products, it is desirable that the supplier be local. To facilitate the adjustment of the range of purchased goods, it is worth keeping records of products sold. Over time, this will help to abandon bakery products that bring the least profit.
Related products are needed in any outlet. In the case of a bread stall, these can be various buns with and without filling, muffins, bagels, cookies, pita bread and more.

It is necessary to establish a daily supply of goods, because bread and bakery products quickly lose their presentation. Regular deliveries will significantly refresh the assortment and attract customers.

Ideally, it is best to cooperate with large manufacturers. They have well-established daily deliveries of fresh products, different systems of discounts and payment deferrals, which can be useful for a novice entrepreneur who decides to open a kiosk selling bakery products.

Qualified personnel that meets the requirements and knows how to work with people is also one of the steps to a successful business. It is important to remember that food products are sold at the outlet, so the seller must have a sanitary book!

Pros and cons of the bread business

Having decided to open a bread kiosk, an entrepreneur must also foresee the negative aspects of this type of activity. This is a very high competition and state regulation of prices for this type of product. It is necessary to count only on the maximum turnover.

Having prepared the necessary documents, having decided on the location of the kiosk, finding suppliers and sellers, you can safely move on to the financial cost of the issue.

Let's make calculations before opening a point of sale:

• the cost of the kiosk will be approximately 200 thousand rubles;
• registration of land for rent will cost 500 rubles. for each month;
• equipping a retail outlet with equipment will cost about 20 thousand rubles;
• the salary of the implementer will be at least 7 thousand rubles;
• purchase of goods - from 30,000 for 1000 pieces;
• registration of individual entrepreneurship from 20 thousand rubles:
• licensing - from 20 thousand rubles.

To sum up our calculations: for the implementation of the bakery business, it is necessary to spend from 300,000 to 400,000 rubles.

So, what does it take to open a small bread kiosk?

First, you need to register as an entrepreneur and obtain a document from Rospotrebnadzor certifying that the kiosk meets sanitary requirements. You should also conclude an agreement for renting a kiosk or for renting land for it. After that, you should purchase a cash register, which will later need to be registered.

After receiving all the documentation, you should start purchasing equipment. The most important thing is to purchase ventilated display cases, because. baked goods are a perishable product. If you plan to engage not only in sales, but also in baking, then at least you will also need scales and a small oven.

To keep the product fresh for a longer time, it should be sold in sealed packaging.

The next step will be to hire qualified personnel who meet all the requirements. The main one is that your future employee has a health book, because. he will have to work with food products.

As for the range of products, it is possible to sell not only bread and loaves, but also various pies, buns with filling, muffins, pita bread, bagels, pretzels and so on.

You should also conclude an agreement with suppliers that the products will be delivered to your kiosk daily, since bread and bakery products lose their presentation the very next day, which means that supplies must be regular.

In the first months of work, you should pay attention to which products are in the greatest demand, and thus abandon those types of products that bring the least profit

But, in order for the success of your business to be justified, you should draw up a competent business plan for a bread stall.

Below are some examples of ready-made plans that you can download and study to create your own.

An example of organizing a stationary (non-moving) stall - in this example, you can get information on how to analyze the current market, what documents need to be issued for this business, what equipment should be purchased for the efficient operation of a bread kiosk. Also in the example there is a financial plan, which justifies the main items of expenditure and sources of income.

Example of opening a kiosk for start-up entrepreneurs - A distinctive feature of this example is that all its sections are described and explained in detail. Business is organized as a partnership of several people. Like many other examples, this contains the rationale for production and trade, the financial part with simple calculations, the descriptive and marketing parts.

Bakery products are some of the most desirable types of food that will be in demand. Baking has always been and remains one of the most profitable and stable types of business.

Profitability, depending on baking, can be 10%, and sometimes more than 50 percent.

Download bakery business plan

The main advantage of the bakery is its freshness and delivery in small portions. On freshly baked bagels and morning coffee, a businessman can make a profit equal to 3,000 conventional units per month.

The trends and traditions of making bread have changed significantly over the past 5 years, if earlier bakeries produced the usual, classic type of bakery products, now, more and more often, bakers come to new solutions and varieties.

Stage 1. Premises

A well-chosen room and location must comply with the rules of the sanitary and epidemiological service. An important nuance is the distinction between the so-called dirty and clean technological processes.

So, for example, if you build a bakery in full compliance with the rules and regulations, then a bakery with a capacity of 4 tons of products per shift, then its area will be 900 square meters. Although it is reasonable to assume that its placement could take much less space and money.

According to experts, with a production capacity of 1 ton of products, only 200 square meters will be enough for a bakery.

It is worth paying attention to the fact that it is better to buy or build an area, or, if you pay rent for it, discuss possible options for buying it out.

Costs for an arena of 200 square meters range from 500 to 3,000 conventional units. The cost gets higher if the bakery is located in the city center, therefore, based on the rent, it is better to locate the bakery outside the city.

Stage 2. Approvals

The main document allowing you to start baking will be the conclusion of the sanitary and epidemiological service for production. After receiving the coveted permission, you can start the process of test baking, and get a sales permit - the conclusion of the sanitary and epidemiological service for the products.

The next document you will need is a certificate of conformity. It is obtained from the Federal Agency for Technical Regulation and Metrology. Then we get certificates from the fire inspection and the environmental service.

After carrying out all the necessary examinations, obtaining all permits, you can directly engage in the manufacture of products and their sale to the population.

Stage 3. Equipment

In most cases, due to the lack of large financial resources, bakeries start their work with domestic equipment. However, if you have money, you can buy imported.

As some sales managers of bakery equipment companies say: “Often their owners deliberately resort to the use of manual labor, which helps to reduce the cost of purchasing equipment.”

Equipment you will need for a mini-bakery:

• Bake;
• Dough machine (dough mixer);
• proofing cabinet;

The purchase of all equipment will amount to 25,000 conventional units.

In addition to the main equipment, a vehicle is needed to deliver products. If the volume of production is not large, then you can hire an employee with your own car, or you can conclude a contract with a trucking company, or purchase a new own car.

Stage 4. Raw materials and assortment

For baking 1 ton of bakery products during one shift, approximately 650 kilograms of flour will be required. With the price of flour at 9 rubles per 1 kilogram, we get what we need for baking - 5850 rubles.

Newly opened bakeries have a small assortment, usually 4-5 types of products. However, it is worth thinking about the assortment in the early stages in order to successfully take its place in the market.

Download bakery business plan

Stage 5. Personnel

Installation of equipment is usually carried out by specialists. And they, for a certain fee, are able to make the first test baking, as well as give a few lessons to employees and even teach them how to bake.

The hiring of personnel should be determined by the production schedule, depending on the number of shifts, there should be a certain number of employees. If the bakery will bake in 2 shifts, then 4 people will be needed, 2 in each shift.

For the stable operation of the bakery, the following personnel will be needed:

• Driver (courier);
• Employee(s) of the accounting department;
• Managers;
• Bakers;
• And others;

Most people prefer fresh bread!

• Assortment of bread stall
• Business Startup Technology
  • • • Similar business ideas:

For many people, their business selling bread and pastries seems simple and understandable. And what, some people think - set up a kiosk, agreed with a bakery, hired a seller and the deal is in the bag. In practice, everything may not be so rosy and simple ...

Let's start with competition. There is no doubt that the market for bread and bakery products is oversaturated. In every city, at almost every stop there is a point selling bread and pastries. In addition, any more or less large food market has its own mini-bakery - that's who bites off the main piece of the "pie" in this market. But that's not all. Bakery enterprises increasingly began to develop their own retail chains for the sale of bread and pastries. And here you are definitely not competitors to them if you are going to purchase products from these enterprises.

In short, there is no need to wait for an easy start. To win the trust of a client, and to lure him away from a competitor, you need to try very hard.

The opening of a business should be preceded by a competent marketing research, analysis of the nearest competitors, analysis of their range and price level.

At the same time, at the start of the business, it is important not to miss the place. The successful location of the bread kiosk is almost 50% of the success of the entire business. Traditionally, brisk in terms of trade are:

• Public transport stops. People come home and buy bread;
• Large sleeping areas of the city. Here the kiosk works on the principle of "bread within walking distance."
• Markets (clothing and food). Here the kiosk receives income due to high traffic.

How much money do you need to open a bakery

• Purchase of a trading kiosk - from 150,000 rubles;
• Registration of a trade kiosk (advertising board, interior decoration, etc.) - from 40,00 rubles;
• Organizational expenses: the cost of obtaining a land plot, registering a business, etc. - from 30,000 rubles;
• Creation of an assortment of goods - from 30,000 rubles;
• Other expenses - from 20,000 rubles.

TOTAL - from 270 thousand rubles.

What can you save on. Firstly, you can buy a used kiosk or pavilion.

Here, of course, much depends on the region and on the state of the object. Some entrepreneurs generally advise renting a kiosk for the first time, which is called "sip all the delights of business." And then invest in the business to the fullest.

And secondly, you can save on the purchase of goods by taking them for sale from local bakeries. How to agree here.

Assortment of bread stall

Next is the range. You definitely won’t survive on bread alone, since the margin on it is tightly controlled by local officials (essential goods). Therefore, it cannot be more than 10-15%. Yes, and it makes no sense to charge more, since you will not take expensive bread from you. Better go to the next point. In general, bread serves as a “bait”, but they earn money on the sale of related products: bakery products, confectionery, groceries, cakes, etc. The markup on such goods can reach 50 percent or more. \

Some difficulties may arise with obtaining a land plot for the installation of a kiosk. In administrations, you will not always be welcomed with open arms (although now they talk a lot about supporting small businesses). The main thing here is perseverance and perseverance in conversations with officials. If something goes wrong at the local level (violate your rights), contact the regional administration, write letters.

One of the last stages of organizing a business is the search for sellers. And this path is not "strewn with roses." For any business related to sales, it is very important to have a competent, hard-working, polite, and most importantly, experienced salesperson. Due to the fact that the profitability of the bread business is not too high (the average profit of a bread stall is 2,000 - 4,000 rubles per day), you will not be able to offer high wages to job seekers. This means that not every experienced salesperson will rush to get a job with you.

However, if you have a good reserve capital to pay high wages while promoting your business, you can find an “expensive” employee and pay him 30 thousand rubles a month. So you can quickly reach the self-sufficiency of the business. A cheaper option is to find salespeople with no experience and use trial, error and regular layoffs to find a good team. Well, or an extreme case - to trade the first time personally to the initiator of the project.

Step by step plan to open a bread stall

And so, to sum it up. To open a bread kiosk, you must:

1. Rent a land plot in a passable place or in a densely populated residential area of ​​the city;
2. Buy a trading kiosk or pavilion;
3. Solve the issue with the suppliers of the goods;
4. Register business activity (IP);
5. Pick up a team of sellers (2-3 people);
6. Purchase goods and start trading.

How much can you earn at a bread kiosk

The profitability of a business directly depends on the location of the outlet. The state controls the margins on bakery products, so the profit depends on the amount of products sold. In busy places, near a cluster of multi-storey buildings, a kiosk can bring more than 150 thousand rubles. per month. The payback of the business occurs in the first 3-4 months of trading.

Which OKVED to indicate when registering a business

• 24 - retail trade in bread and bakery products;
• 2 - retail food products;
• 4 - other retail trade.

What documents are needed to open a business

To conduct business, you will need to register an individual entrepreneur. For registration, it is necessary to provide a photocopy of the passport to the tax office, write an application and pay the state duty.

Which taxation system to choose

To open a stall selling bread, it is best to choose a simplified taxation system of 6%. This activity is regulated by the state (there is price control for products) and therefore the simplified tax system is the best choice for a taxation system.

Do I need permission to open

Before you open a bread kiosk, you need to find out from local governments the places where you can place an outlet. You will also have to coordinate the placement of the kiosk with the architectural bureau of the city. A trade permit is required to open a stall.

Business Startup Technology

The first thing to do when opening a stall is to find a place that fits best and can be used for activities. Next, a stall is purchased (you can make an outlet yourself), all permits are issued, contracts are concluded for the supply of bread, garbage disposal. When everything is ready, you can start purchasing equipment, installing it and launching a stall.

"Craft" bread from a small bakery is increasingly chosen by both restaurateurs and retail customers. The most sustainable business model in this market is production, which has both wholesale customers and its own retail

Roman Bunyakov, owner of the Glavkhleb bakery (Photo: Oleg Yakovlev / RBC)

“Small “family” bakeries are, of course, a new Moscow trend,” says restaurant consultant Irina Avrutskaya. “Demand is growing from both consumers and restaurants, who are gradually moving from frozen semi-finished products to “artisan” bread made from quality raw materials from local suppliers.”

The volume of bread production in Russia, according to official figures from Rosstat, exceeds 550 billion rubles. Along with large bakeries that have been operating since Soviet times and specialize in the manufacture of cheap varieties of bread for mass consumption (about 70% of the market), small bakeries are appearing throughout the country. They mainly produce expensive bread, dietary products, unusual pastries.

In addition, many retailers like Auchan or Perekrestok have production facilities. “Some of the retail players simply bake products from frozen semi-finished products, but there are also those who are serious about bread, carefully selecting raw materials and working on the recipe,” says Avrutskaya. In her opinion, the fashion for “real” bread originated about ten years ago with the appearance in the capital of the networks “Volkonsky”, “Daily Bread”, etc., but two or three years ago the trend became massive.

“Many bakeries are springing up all over the world, this is a delicious and sweet business idea,” says Anna Shumailova, co-owner of the Bulka bakery. True, it is associated with certain risks: it is difficult to predict the demand for premium bread, and retail, not production, receives the main margin.

daily need

Roman Bunyakov is one of the devotees of "artisan" bread in the capital. Roman took up this business due to a combination of circumstances. Since the mid-2000s, he has been working as a sales director at Technoflot, selling technological equipment for the kitchens of cafes and restaurants. In 2013, Bunyakov's acquaintances Sergei Ilyushin and Maxim Yalynychev bought a bakery in Krasnogorsk and invited Roman to advise on how to organize production.

He went to help start-up entrepreneurs several times, but they were in no hurry to buy new equipment. Instead, the partners offered Bunyakov to invest in their company. Roman's wife Anastasia convinced him to accept Roman's offer. They met in the late 1990s at one of the first European-style bakeries in Russia, Delifrance. Anastasia worked as the manager of the institution, and Roman worked there as a baker.

“There were huge queues at Delfrance. People bought two or three fresh baguettes, despite the fact that they cost many times more than ordinary loaves. We were so nostalgic for those times that we decided, what if this is a chance to repeat that success, ”says Bunyakov. So he became a co-owner of the Varenishnaya bakery. They did not make dumplings there, but rolls with jam and marmalade, baked pies and bread. Finished products were sold to cafes and restaurants, from time to time Bunyakov exported goods to food markets and food festivals.

At one of them, he met Olga Dobychina, who, together with her husband Daniil Nikitin, promoted the Scandinavian brand of tableware. She invited Roman to become a partner in a new project - a bakery on the territory of the Danilovsky market. “Maxim Popov (at that time the manager of the Danilovsky market. — RBC) he offered us unique conditions - 50 thousand rubles. per month for 32 sq. m,” says Bunyakov. “It was one of the first such projects, and the guys' eyes burned. The place I chose for them was not the most accessible, so the price was good. People went through the whole market to buy good bread, and at the same time they bought everything else, ”recalls Maxim Popov. The budget for opening a bakery called "Baton" was only 450 thousand rubles.

Bread at the market

So, in June 2014, Varenishnaya got a good distribution channel - the bakery Baton, co-owned by Bunyakov, Dobychina and Nikitin. "Varenishnaya" baked, we took it all to the market, Olya and Danya made out the layout, and sold it in turn at the counter, ”says Bunyakov. He was amazed by the turnover of the retail business: three months after the opening, daily sales of "Baton" began to exceed 50-60 thousand rubles. On Friday and Saturday, the revenue reached 140-150 thousand rubles. “These are fantastic numbers for a bread shop,” says Roman. The retail margin reached 75%; however, they had to spend money on logistics: the products were delivered by minivan, the rent of which cost 3 thousand rubles. in a day; another 200-300 thousand rubles. per month spent on packaging so that the products do not lose their appearance during transportation.

It soon became clear that the premises in Krasnogorsk were not suitable for large-scale production: the furnaces did not have enough electricity. Bunyakov found a new premises: in the fall of 2014, it became possible to build a bakery in the administrative building of the Danilovsky market. This would reduce logistics costs.

Roman estimated the initial investment at 13 million rubles, but his partners in both Varenishnaya and Baton were not ready for such investments. As a result, Bunyakov left both projects and decided to go it alone. Olga Dobychina refused to discuss with RBC the reasons and circumstances of parting with Roman Bunyakov.

In 2015, the entrepreneur built the Glavkhleb bakery. In reality, at the start, investments in production amounted to 9 million rubles: 1.5 million were spent on repairs, the rest - on the purchase of equipment. Monthly rent cost 250 thousand rubles. “Since I sell kitchen equipment, I naturally wanted to supply myself with the best that is on the market. Make not just a bakery, but a whole showroom,” says Bunyakov. He still has not quit his hired job at Technoflot and uses his own bakery to demonstrate the capabilities of kitchen equipment to potential customers. Glavkhleb began selling pastries to bakeries, including Baton, farm shops, coffee houses and restaurants.

Often start-up entrepreneurs imagine a “family” bakery as a small production and a shop attached to it. However, in Moscow, according to the entrepreneur, such a business model does not work. “Manufacturing with only one point is a disaster,” says Roman. — On the one hand, the bakery needs capacity reserves to be able to quickly ramp up production. On the other hand, this is a big investment in equipment. One oven alone can cost a million rubles. You need to buy a large-volume refrigerator right away, but at first you only fill it by a third. It makes no sense to keep such a colossus for the sake of even one super-successful point of sale. According to his calculations, the cost of a croissant in production serving one retail outlet will be 45 rubles, and if there are ten outlets, it will already be 19 rubles. In retail, such a croissant can be sold for 100 rubles.

It would seem that bread is a commodity of daily demand, but it is almost impossible to predict sales. According to Ekaterina Volkova, the founder of the KhlebNikoff bakery and confectionery, the bakery and confectionery business is highly seasonal, dependent on the weather, traffic jams and many other factors: sometimes there is an influx of people, and in bad weather most of the products - up to 60% - have to be written off. “Since we are oriented to the level above the average, we simply cannot exhibit yesterday's bread,” says Volkova.

production costs

In April 2016, the Ginza managers undertook the reconstruction of the building of the Danilovsky market, in which the bakery was located, and Glavkhleb was asked to move out. I had to look for a new place. Relocation and renovation of a 400 sq. m at the Semenovskaya metro station cost the entrepreneur 1 million rubles. In addition, it became inconvenient for some small customers to travel to the new address for products, and they changed the supplier. Even the owners of "Baton" refused bread. “They were replaced by larger customers. For example, restaurants in Rappoport,” says Roman. “Of course, they ask for special prices, require that each bun be properly packaged and labeled, but the volumes are large.” One of the clients was the Doubleby chain of coffee houses, where Bunyakov began to supply croissants and bagels with cherries.

For Bunyakov's business, a large number of wholesale customers is critically important: savings are achieved through the volume of purchases of raw materials and the full load of equipment. The more diverse customers, the more stable purchases. Today, the Glavkhleb bakery has more than 300 trading partners who buy thousands of products every day.

Glavkhleb employs 52 people, 15 of which are couriers. Flour is purchased in Perm and Orenburg, but even the most expensive flour on the market does not always meet quality standards. “You buy two bags of 100 kg - good flour. You buy a ton - bad, ”complains Bunyakov. He spends 25-30 thousand rubles on experiments with products. per month. Daily turnover is 125-130 thousand rubles, profit - 12-13% of this amount. The entrepreneur expects to recoup investments in production in four years.

According to Roman, it is easier to make money in the fresh bread market in retail rather than in production. The volume of investments is lower, and they turn around faster, margins are higher. In early 2016, he and his partner Pavel Smirnov opened the culinary "Rogalik" on Nikolskaya Street. Today, about 7% of Glavkhleb's total production goes there, but entrepreneurs plan to open seven more such outlets in Moscow. The most sustainable business model in the fresh bread market is the bakery, which has both wholesale customers and its own retail. Wholesale ensures the loading of production, and retail brings the main margin.

"Healthy" and unnecessary

The founder of the Zhuravlevs' Little Bakery, Sergey Zhuravlev, also believes that the manufacturing business in the bakery business should be combined with the retail business: his company is simultaneously developing a bakery and a network of bakeries.

Spouses Sergey and Alena Zhuravleva opened the first point on the Rogozhsky market two years ago. They had long dreamed of their own cozy bakery while traveling around the cities of Europe, and in December 2015 they decided to make their dream come true. We started with production: we rented a room with an area of ​​​​about 200 square meters. m not far from the Rogozhsky market, as well as a point of 25 sq. m in the market itself, where they began to sell finished products. All recipes and technologies were brought from travels, from master classes, something was worked out at home, in the family kitchen, a year before the start of production.

The source of investment was the income of another business of the Zhuravlevs - the production of marmalade sweets in jars "Tasty Help". Production costs amounted to more than 6 million rubles. - they went to repair the premises and purchase equipment. The most difficult thing was to find bakers and a technologist. “The market for professional bakers in Moscow is very small, the work is quite hard and not well paid - it is very difficult to find good people,” Sergey complains.

It took about 1.5 million rubles more to set up a point on the Rogozhsky market, then the Zhuravlevs opened four more points. “We have 50% of our products are Russian and Soviet pastries that everyone understands, and the remaining 50% are recipes from different countries,” says Zhuravlev. - Markup at the level of 100%. Now the bakery produces about 1.5-2 thousand units of products per day, which is sold through its own outlets, as well as through partners: small restaurants, bakeries, coffee houses. According to the entrepreneur's calculations, production reached payback after a year of work, retail outlets go into plus faster - somewhere in four months. By the end of the year, Sergey plans to bring the number of establishments under his brand to 15 through the sale of a franchise. “Now there are already several buyers, and we are selecting premises. This is a profitable business,” says Zhuravlev.

However, not everyone succeeds: the meager assortment of the bakery can become a stumbling block. In September 2015, entrepreneur Alexander Skuratovsky “for several million rubles” bought out a loss-making bakery in Solnechnogorsk in the hope of turning it into a profit through retail sales. Skuratovsky organized his Kolhoz sales points: he rented a trading place from the Lavka-Lavka farmer's cooperative in Mega-Khimki and opened a point on the Usachevsky market.

But sales were not going well: people wanted sweet rolls and “confectionery” more, while Skuratovsky offered “healthy” bread, without the use of yeast, only on “live” sourdough, and several types of cookies of his own production. “We had about 12 types of “healthy” bread, but the assortment for retail turned out to be quite modest,” Alexander complains. In parallel, he sold bread in bulk to health food stores; they brought at least some profit, while their points worked in the red.

The cost of Skuratovsky's bread was 20-30 rubles, and he sold loaves for 130 rubles, but the entire margin was gone after deducting the costs of logistics and rent. In September last year, the entrepreneur abandoned his points, leaving only wholesale, and in the next two months he worked to zero. However, this did not save him from the closure of the enterprise. “I realized that you can leave the bakery as a family hobby, but it’s impossible to make a more or less interesting business in this “boutique” niche with such a small assortment,” says Skuratovsky.

If you've decided to try your hand at self-employment but don't know where to start, consider opening a bread stand in a high-traffic area or residential area where such a stand is likely to be in high demand. By relying on high turnover, you can count on more favorable terms of cooperation with your suppliers in the future.

To open a bread kiosk, you will need:

1. - permission of several local authorities;
2. - a stationary kiosk (at your discretion, a new one or a previously working one);
3. - trade equipment (racks, wooden trays, cash register);
4. - arrangement with suppliers of bakery products;
5. - the seller (one or two interchangeable).

How to open a bread kiosk from scratch.

The first step is to select a place for your future bread kiosk, for this you will need to contact the local administration and find out where, according to the rules, you can put one or another outlet. Unfortunately, in a number of cities there are strict rules on this issue that you will have to adhere to anyway, even if the place you want does not meet the requirements of the local administration. Once you have found a suitable site, you should also coordinate it with the Department of Architecture and Urban Planning and additionally apply to the Department of Trade for permission.

The next step is the selection of the direct stall itself. If you decide to purchase a new kiosk, you should find firms that manufacture stationary kiosks in the city itself or its suburbs and consider all their offers. If you do not have enough money to purchase a new kiosk, it is quite possible to buy a good stall that was previously in use. To do this, you just need to negotiate with the owner of this stall and discuss the price and terms of sale with him. But be prepared for the fact that you will most likely have to bear all the costs of dismantling and transporting this kiosk yourself.

Before your outlet is ready to start working, you have to equip it with everything you need. Make some racks for goods and get wooden trays. It would also be wise to put a fire alarm on the kiosk. Get a cash register. If you already have the status of an individual entrepreneur, you should not forget to register your cash register with the tax authority in which you are registered. It is also necessary to conclude a contract for the maintenance of the cash register. After all these steps have been completed and your kiosk is ready for work, you will be visited by employees of the fire inspectorate and Rospotrebnadzor, who must also issue you their work permits.

To provide your outlet with the necessary products, study all possible suppliers of bakery products. Also, at your request, the assortment of your bread kiosk can be supplemented with confectionery products. You can work directly with manufacturers of bakery and confectionery products, as well as with wholesalers. By the way, it is much easier to work with the latter, since they themselves organize the delivery of goods directly to your point and you do not have to organize the delivery from the factory or from the bakery yourself. But keep in mind that wholesalers additionally mark up goods purchased from direct manufacturers.

Approach the selection of the seller more than responsibly. Never accept the first person you meet. Carefully study the resumes and work experience of candidates, as a good and honest seller is the key to successful work and further prosperity of your outlet.

If the business of your bread stall has gone uphill, undertake to organize another one, and then another. Such tactics will allow you to increase your profits and minimize financial risks. Good luck.

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

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

Fresh bread in a big city today is quite difficult to find. Most people are accustomed to purchasing this product in supermarkets, where its quality does not always meet the necessary requirements. It is not worth talking about the variety of pastries in such stores - you are unlikely to find a fresh, still warm bun that you can please your family with.

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

At the same time, the profitability is obvious - private production and coverage of a smaller number of people will help satisfy the needs of almost everyone, while giving the consumer the right to choose from a sufficiently large assortment. Your own bakery can be a real gift for both a small village and a large city, where people have long missed fresh pastries.

Relevance and prospects

A bakery is a multifaceted process that requires detailed market research and good advertising. If the quality of your product is high, and the location of the store is convenient, the consumer himself will make a good advertisement - information will be passed from mouth to mouth, and a casual passer-by will not be able to pass by.

Mini-manufacturing is profitable because it is much easier for him to adapt to the immediate desires of customers and rebuild his equipment. Bread baking can be just the beginning of a big business - the store doesn't have to be limited to just this product.

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

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

A creative approach does not hurt - experiment, add something of your own to production, and very soon your brand will become recognizable, and the production of products will reach a new level.

As a sample, you can download for free.

Starting capital and documents

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

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

You can register as a sole proprietorship and open your business under simplified conditions, or you can expand your opportunities and create a limited liability company. Planning and spending are not much different, but each type has its own characteristics:

1. An individual entrepreneur is legally responsible for the activities of the enterprise, and in the event of high costs and low profitability, the baking business will suffer serious financial losses. If the business is profitable, the project justifies itself.
2. Registration of a person as an individual entrepreneur takes place without the intervention of lawyers in a short time, and a limited liability company involves the services of a lawyer.
3. as an individual entrepreneur is much cheaper at the stage of registration and registration of a legal entity.
4. It is much easier to bake yeast-free bread and any other products and sell it with registration as an LLC. So you can easily change the field of activity, practically without limiting your capabilities.
5. Bakery products produced under the registration of an LLC will receive greater interest from partners.

So it is much easier for a businessman to deal with registration and, if desired, liquidate a business.

Documentation

It is important to collect the following papers:

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

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

Choice of direction

In order to determine the type of activity and correctly calculate your strength, you must first take care of the direction in which your company will operate.

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

If there is a large-scale production of a product in the city, and your plans include baking an analogue, it is unlikely that you will quickly make a good profit and be able to steal a client. In this case, you will have to reduce the cost of the project, reduce the cost of goods and wages for employees.

One of the popular destinations is a mini-bakery that makes unique products that are very different from those produced by a large brand. For example, pastries do not have to be sweet - many use cheese, garlic, and even meat products.

The best option would be to combine a bakery with a cafe or a fast food restaurant, where customers can not only buy fresh buns, but also enjoy them in a cozy atmosphere. At the same time, the menu should include a full-fledged lunch for all categories of consumers, including young children. Do not forget about dietary products.

room

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

It is unprofitable to arrange a small production in a large room - if you have a lot of unused space left, you will simply spend extra money on rent. The room must be suitable in size and type.

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

From a small room, you can make a sale through a small window or mini-hallway - this way you save space, but you can perform all the functions of the organization, comfortably serving customers. The project with small ovens does not require a lot of space, but bread from the Russian oven and bread from the tandoor require separate rooms for making products.

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

Position name		approximate cost
1.	Bake	800 000 rubles
2.	dough mixer	280 000 rubles
3.	Flour sifter	20 000 rubles
4.	pastry table	4000 rubles
5.	electric mixer	4000 rubles
6.	Dough proofing equipment	55 000 rubles
7.	Dough rolling machine	40 000 rubles
8.	Hood	20 000 rubles
9.	Blender	3000 rubles
10.	electric stove	20 000 rubles
Total:		1246000 rubles

It is not recommended to purchase low-quality equipment, as it endangers not only the product, but also fire safety. In addition to the above, you will have to purchase additional furniture, showcases and cash registers for the sale of products.

Video: how to open a bakery - step by step instructions.

Staff

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

Note! Specialists are not allowed to work without a valid sanitary book.

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

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

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

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