In every village - and in a large metropolis, and in a small district 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 product that is produced and sold locally.
Along with the main bread factory (the products of which are delivered to stores located in different parts of the city), there are often small private enterprises that have undeniable advantages, and therefore can coexist with it and be profitable.
What is their superiority? Can a mini-bakery become a viable and profitable business? Read about the features of this type of business, questions of its organization and the nuances of doing it in the article.
Why is a mini-bakery better than a bakery?
Your bakery can become quite profitable and in demand. Its advantages in comparison with the 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;
- the products are distinguished by a more interesting assortment, because a bakery can produce it in small batches, focusing on the demand and tastes of its consumers;
- quality is often better due to smaller volumes and close monitoring of 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 more quickly to the needs of its customers.
Given all of the above, we can safely say that its own bakery is a fairly popular, attractive and profitable business. With proper organization of production and competent building relationships 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 to instill in people good habit buying fresh bread cooked in a private bakery near the house.
Mini-bakery opening plan: milestones
Business "Own Bakery", although small, but requires significant investments - both knowledge, time and labor, and financial resources. Before starting this kind of production, you should carefully study and think through a number of critical issues of its organization. First of all, it is necessary to draw up a clear business plan in which the following steps will be spelled out and analyzed:
- bakery products (volume and assortment, technology, competitive advantages);
- raw materials (necessary list, organization of supplies);
- sales of products (methods, channels, promotion);
- premises for the bakery, including paperwork on their compliance with the requirements of SES and production volumes;
- equipment for making bread, including additional equipment (for storing blanks, finished products, etc.);
- bakery staff (staff recruitment and training, remuneration, staff maintenance);
- calculation of economic indicators, in particular - the costs of opening and organizing production, the profitability and profitability of the bakery;
- business registration, preparation of all necessary documentation.
Only after all these points have been analyzed and identified, can concrete actions be started to organize your own bakery.
Assortment of bread products
Let's start with the most basic and understandable - with products. In order to survive near the “giants of the bread market” and attract their 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) assortment. How will it differ from the factory?
Perhaps you will focus on such traditional bread products of different peoples of the world as Italian ciabatta, Georgian cuisine or puri, Uzbek tortilla and more? 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 the offer?
If you don’t know what to stop at, conduct a survey among your potential consumers - what would be interesting for them, what is missing, what would they like 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 dwell on 5-7 types of bread, and then, as it develops, add / replace it, offering new demanded positions. 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 sourcing
Raw materials for the production of finished bakery products can be divided into two types - mandatory and additional.
- The first is that which is used for almost any bread, regardless of its type: flour, yeast, salt, sugar, vegetable oil and some other.
- The second is what is required depending on the assortment offered by the bakery: seeds, nuts, dried fruits, spices and more.
You can determine the full list after you make a clear list of all varieties planned for the manufacture, and also develop / determine their exact recipe and production volumes. Then you can begin to search 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 - long-term storage of these products is unacceptable (flour is caked, oil and other products deteriorate). It is necessary to take into account the fact that not all large suppliers are ready to cooperate with small industries, and if they agree, the purchase price will be higher for small parties.
On average, the wholesale price of 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 the volume of purchases depending on the planned monthly volume of production.
To whom and how to market bread
It is very important to take care of the finished product sales channels 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. If you are planning to organize an independent implementation, then consider 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).
We purchase equipment for the bakery
Equipment is a very important point in the baking business. It must be of high quality, otherwise all efforts will come to naught, even the most successful recipe will not save production. It is not necessary that it be very expensive, but cheap will not work. Saving will result in even greater costs for repair or replacement of an unsuccessful acquisition.
The most important items are the oven and the kneading machine. In addition, you will need a flour sifter, proofer, tables, racks, sinks. Basic equipment can be purchased at one position - for starters. For a small volume of production this is quite enough. Its 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 the products yourself, you will need additional costs for the purchase of cabinets for storing bread and rolls, a display case, a cash register.
Bakery staff: selection, training, staff salary
Of course, the most important driving force (along with equipment) is the staff of the bakery. 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 carry out preliminary training for personnel, to familiarize them with the recipe and production process, as well as compliance with all standards and requirements of safety, quality, and sanitation. Do not forget to budget for labor costs and annual leave of employees so that they are confident in financial stability and motivated to better perform their duties, which ultimately affects directly the quality of your products. On average, the salary of a technologist should be about 15-20 thousand, accountants - 18-25, auxiliary workers - 12-15 thousand rubles.
The room for the bakery in accordance with the requirements of SES and production volumes
Depending on the volume of production and equipment used, you need to choose 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 bakery premises
It is important to consider the sanitary requirements for SES:
- basement room equipped with ventilation;
- the presence of sewage, as well as water (hot and cold);
- the presence of all necessary premises, both domestic (toilet, rest room), and utility rooms;
- the walls of the bakery should be tiled and the ceilings whitewashed.
The choice of method of acquiring premises
It is necessary to take into account the financial opportunities for acquiring premises. So, rent will cost about 4-6 thousand rubles per year per square meter. If you are thinking about how to build a bakery yourself, then your production shop with a small store nearby (including design and construction) will cost about 3.5 million rubles. Another 2-2.5 million will be spent on land rental 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 on joint activities and use their production facilities for their own purposes.
In addition, a bakery for rent will be a good option, this will simplify the coordination of the premises (which has already been used for such purposes), and will also partially solve the issue of equipment.
Economic indicators: investments, monthly costs, profitability
After considering all the issues related to the production of goods, 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 determining 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, since 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;
- rental 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, carrying out the necessary communications (electricity, water, communications) and repair, issuing 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 high as 20%, and pay off only after a couple of years, and 50-60%. In the second case, the approximate profitability of the confectionery-bakery is indicated (since it significantly exceeds the pure bread production in terms of profitability), which will allow it to go to zero and begin to make a profit already in the first year of operation.
Documents required for registration of bread production
A bakery is a production related to the manufacture of food products. Rospotrebnadzor has certain sanitary requirements for bakeries, regardless of whether this is a large production or not. In this regard, it is necessary to draw up various permits. To open a mini-bakery you will need the following documents:
- conclusion on compliance with fire safety requirements (from the fire inspection);
- sanitary and epidemiological conclusions on production and on products (separately) - are issued in Rospotrebnadzor;
- certificate of conformity - receive at the Federal Agency for Metrology and Technical Regulation.
In addition, each employee will need to issue a 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 examined the main points that must be taken into account and analyzed before building a bakery. Despite the fact that this is a mini-production, you will have to spend a lot of time and effort, as well as financial resources. Ultimately, with a competent approach and a well-chosen strategy, all your efforts and investments will pay off, and your own mini-bakery will grow into a successful, stable and profitable production.
