How to open a bakery from scratch: step-by-step instructions for entrepreneurs

Our article will tell you how to open your own bakery without experience. We will save you from most common mistakes and give you step-by-step instructions.

There are several options that fit the definition of “bakery”:

• confectionary shop;
• a workshop producing about 10–15 tons of bakery products per day;
• enterprises producing frozen products.

Bakery profitability in most cases is only 15%. This means that the income will be very small. You can increase profitability if you take into account the factors listed below.

How to open a bakery: bakery business plan

It would seem that opening a production of confectionery and bakery products is simple: rent a suitable premises, hire bakers and technologists, think about how to sell your quality product (wholesale or retail), buy a production line and - go ahead! However, baking is a costly business that produces perishable products. How to understand whether it is profitable and open a bakery, minimizing all risks? It is necessary to draw up a detailed description of the project with calculations. It should include the following sections:

• Project implementation stages.
• Marketing plan.
• Characteristics of the object.
• Economic and technical data of equipment.
• Financial plan.
• Economic and financial justification for investments.
• Risk assessment.

It may contain information about the work schedule of the future enterprise, personnel requirements and a detailed description of all technological processes. At the end, the period for which it is planned to make a profit is necessarily calculated.

What risks can you face?

No business is without risks, and a mini-bakery is no exception. In this case, among the risks that you may encounter, it is worth noting:

• Competition in the market will constantly increase, as a result of which you may not be able to cope with the constant pressure.
• The industry will lose government support.
• Production requirements will increase, which will affect not only technology and sanitary standards, but also trade margins.

Such difficulties can be overcome, but this will require some effort.

Registering a bakery: documents for opening

Almost every entrepreneur who wants to open his own bakery production does not know where to start the process of starting a business in this area. But everything is quite simple and fast. You need to officially register your activities. In this case, two forms of doing business are suitable:

• individual entrepreneurship;
• limited liability company.

Are you going to organize production at home or open one small bakery? It's better to register as an individual entrepreneur. To do this you will need a package of documents:

• Application (form P21001).
• Personal INN.
• Passport.
• A document confirming payment of the state duty.

If you want to organize a network of outlets or an enterprise that will be distinguished by large production volumes, numerous staff and impressive scale, it is better to opt for an LLC. To open a large bakery and register an LLC, you need documents such as:

• Minutes of the meeting of company participants.
• The company's charter, signed by all participants.
• Premises rental agreement.
• Director's employment contract.

After registering an enterprise, you should choose a taxation system for it. The tax regime is introduced by municipalities and applies only to types of activities approved by the laws of the constituent entities of the Russian Federation. If UTII is applicable in your region, select it. It is the most profitable. UTII is not available? Then a simplified tax system with a rate of 6% or 15% is suitable for you. But remember that not everyone can open enterprises with the simplified tax system, since with such a system the annual turnover of a bakery and confectionery cannot exceed 60 million rubles.

Basic OKVED codes: 10.71.1 and 10.71.2, if you are going to produce bread, bakery products, cakes, pastries, rolls and other non-perishable products. To sell products, you must specify another 55.30.

You will also need a sanitary and epidemiological certificate for production and products, a certificate of conformity and a fire inspection report.

To sell products in Russia and the CIS, GOST R certificates and compliance with Customs Union regulations will be required. Voluntary certification is good for promoting your products, letting customers know about your reliability. The validity period of certificates is limited to 1-3 years, then they can be extended; the cost of registration starts from 15 thousand rubles each.

Opening checklist

• Market analysis,
• Competitor analysis (monitoring of assortment, prices, etc.),
• Choice of format (economy or premium),
• Search for rental options,
• Rental location assessment, traffic counting,
• Conclusion of a lease agreement,
• Registration of individual entrepreneurs and registration with the tax office,
• Formation of menu and assortment,
• Applying for a loan
• Search for suppliers of production equipment,
• Concluding contracts for the maintenance of production equipment,
• Search for suppliers of commercial equipment,
• Search for suppliers of raw materials,
• Negotiations with suppliers,
• Concluding a contract for ventilation maintenance,
• Measuring the premises for a design project,
• Creation of a design project
• Drawing up a construction estimate (list of necessary furniture, building materials),
• Search for a construction crew,
• Purchase of building materials,
• Ordering furniture and interior items
• Repair work,
• Fire alarm installation,
• Notification of SES and Rospotrebnadzor,
• Concluding agreements with the disinfestation and deratization service,
• Concluding a contract for the removal of solid waste
• Development of an advertising campaign for the opening,
• Development and approval of signage, its installation,
• Development of promotions, discounts and other marketing activities,
• Search for an outsourced accountant,
• Search for a technologist,
• Search for confectioners
• Search for sellers
• Conducting interviews, selecting candidates,
• Shift scheduling,
• Drawing up and sending a request for goods,
• Festive opening.

Checking the mini-bakery

When opening your own enterprise, be prepared for inspections by Rospotrebnadzor, Gospozharnadzor, and the Ministry of Emergency Situations.

The examination by SES structures is carried out free of charge upon application by the owner. They check the sanitary records of the staff, the presence of all documents, contracts, a disinfection register, the compliance of structures, microclimate, raw materials, compliance with storage, transportation and sales standards.

The Ministry of Emergency Situations and the fire service will require the installation of an alarm system, fire warning equipment, primary fire extinguishing materials, check the presence of markings of storage areas and boxes, an equipped fire exit at least 80 cm wide, as well as the availability of insulating materials for lighting fixtures and equipment. It will be necessary to conduct safety training for all employees under signature.

Deciding on the range of baked products

You need to think through the assortment as early as possible, since the choice of premises and equipment depends on it. It can be very large, but it is better to choose a specific specialization - 5-10 types of products. This will help you attract regular customers and avoid purchasing a lot of equipment. Most small bakeries offer:

• bread (main product category);
• bread with additives (with bran, seeds, etc.);
• bakery products (buns, cheesecakes, donuts, pies, etc.).

On the basis of a regular bakery, you can also produce custom-made confectionery products. And also open a dumpling shop or produce pasta. To do this, it is enough to purchase several inexpensive units, but when choosing a premises, you need to plan in advance for the organization of additional workshops.

It is important

If the establishment will operate on the street, in metro areas and markets, be sure to include drinks in the assortment. Pay special attention to tea and coffee.

Where to begin?

There are two possible ways here. The first of them is to order a full-fledged marketing research from a specialized company. This option is only suitable for those who are not limited in money: the price of the research is quite high. For example, in Orenburg it is about 90 thousand rubles. For this money you get a full report on existing competitors, including the products they offer and pricing policy.

For those who count every penny, it is better to resort to the second way to study the market - do everything yourself. There are no particular difficulties in this. First, you need to identify similar points in the city and go around them, buy products from them yourself and try them, and also take a closer look at what others are buying.

It would be a good idea to look into large supermarkets that have their own production of baked goods and confectionery products. This will allow you to better understand what people buy and in what volume.

After such a campaign, you should have an idea of ​​your target audience.

It is best to pay attention to such an audience as mothers with children.

The fact is that in recent years there has been a demographic boom, many children are being born. Over time, they grow up, but there is essentially nowhere to go with them. Therefore, any business that is aimed at children in one way or another is quite promising.

Once you have decided on your buyer persona, it will be much easier to resolve the issue of pricing. The price of the products, and all other nuances of the business, will depend on what format of the confectionery you choose. Here again, two options are possible.

The first is confectionery shops in the lower price segment, which offer an assortment for every day: the types of products that are most popular among customers.

The second is premium confectionery. In such establishments the price tag is higher due to the use of more expensive ingredients. And they can be expensive for a number of reasons, for example, because all the products are only natural - no ready-made mixtures used in ordinary confectionery shops - or because these ingredients are rare for Russia.

We are looking for and preparing premises

The first thing you need to pay attention to when opening a bakery is the location of production. If you plan not only to make, but also to sell products to the end consumer, it is advisable to locate the premises in a public place: near shopping and entertainment centers, in close proximity to metro stations, in residential areas of the city, etc. It is prohibited to locate such a business in the semi-basement or basement parts of the building.

Let's reveal the secrets of finding the perfect bakery:

• The best placement is in residential areas at the end stations of your future clients’ routes on the side of the street where there is increased traffic. It is important that the place is in the first line of the residential sector.
• If there is a large store nearby with its own baked goods, it is better to avoid this place. Do the same if you have other bakeries.
• The entrance to the bakery from the walking path should be as close as possible; a distance of more than 6 meters significantly reduces sales conversion. Steps also have a negative impact on visiting a bakery outlet.

An important nuance: to operate a business producing bakery products, you must obtain permission from the SES, environmental protection inspectorate, fire inspectorate and technical management agency. To do this, the room must:

1. be equipped with water supply, sewerage and artificial and natural ventilation systems;
2. kept clean and dry (air humidity in the warehouse should not exceed 75%);
3. have a cemented floor without cracks, whitewashed ceiling and walls, covered with tiles up to 1.75;
4. be equipped with separate entrances for raw materials and manufactured products.

Where production takes place, it is imperative to install taps with cold and hot water (1 tap for every 500 m2) or buy special water heaters for these purposes. The quality of water must always comply with sanitary standards and GOST standards. In addition to the production premises and a room for selling confectionery or bakery products, you need to equip a staff room, a toilet and two utility rooms to store cleaning equipment and raw materials.

Let's calculate the area of ​​the premises depending on their purpose:

The name of a room	Purpose	Area size, m 2
1.Flour warehouse	Storing a stock of raw materials for a week	20
2. Finished products warehouse	Calculation of premises from the volume of production and daily revenue	15
3. Raw materials warehouse	Storing extra ingredients for a week	10
4. Bakery	Production facility for manufacturing products	35
5. Service area	Calculation based on the planned number of workers per shift	20
6. Corridors, passages, etc.		10
7. Sales premises	Placement of a counter with products, counters for eating	30
Total: total area of ​​premises		140

On average, a room with an area of ​​150 m2 is ideal for such an establishment. How much it costs needs to be clarified, since the cost directly depends on the city in which the bakery will open and the attractiveness of the location. In Voronezh, 150 m2 for a bakery will cost 65 thousand rubles, in Moscow - 150,000, in St. Petersburg - 140,000. If your budget is limited, draw up a lease agreement, but it is better that it includes a buyout option.

Analysis of the bakery market and competition

The volume and range of products is greatly influenced by the location of the bakery. Some cities have local baked goods that are only prepared here. The state of the local market and the level of competition are also important. Many cities have had their own bakeries operating for decades, providing most stores with fresh bread. In Russia, bread production is carried out by:

• large enterprises (bread factories, bakeries, large bakeries) – 60% of the total market;
• chain supermarkets and hypermarkets that bake their own bread – 13%;
• private enterprises with small production volumes – 20%;
• other organizations (cafes, restaurants and others) – 7%.

Depending on the number and type of competitors in a certain region, the entrepreneur must develop a product range and its advantages. There are different ways to differentiate yourself from other players.

Large factories	Hypermarkets	Private bakeries
Product range	Several categories of bakery products or exclusively bread	Fresh pastries and bread	Varied - from simple bread to exquisite sweet desserts and pastries
Production volumes	Large, can supply local stores with products	Small, designed to meet the demand of store customers	Small, capable of supplying local stores or just a few retail outlets with finished products
Advantages	Affordable cost of products, reputation of the plant, well-established supply channels	Excellent taste, freshness of baked goods, availability of demand without additional costs	Unique concept, specific product range
Flaws	Relatively narrow range of products, use of additives to increase shelf life	High cost, products can only be bought in this store	Production capabilities are limited; production costs may be inflated due to small volumes
Level of competition	High	Average	Medium/low
How to differentiate yourself from competitors?	Offer unusual products to customers, work with local stores or open your own outlets, promote your brand	Sell ​​goods in other stores or open your own points of sale at a distance from supermarkets	Offer other products, more favorable terms of cooperation with retail chains

In the fight against your competitors, you need to focus on product quality, price and range. A properly drawn up business plan for a bakery will help you plan the stages of opening production and calculate possible costs.

Selecting the necessary equipment

Technical support for production facilities may vary. It all depends on what types of confectionery or bakery products you plan to make. The quantity of each type of equipment depends on the size of the initial capital and the volume of output. It is also possible to organize the production of an incomplete cycle, that is, not to knead the dough. This will allow you to open a bakery from scratch and reduce costs, since investments in equipment will be significantly reduced. To manufacture the products, you will only need to buy a thermal display case, an oven and a freezer.

It is mandatory for those who open a mini-bakery from scratch to buy equipment such as:

Name of equipment	Qty	Standard service life, years	Average cost, thousand rubles.
Production equipment
Dough mixer (GASTRIRAG, Foodatlas)	1	10	35
Flour sifter (Voskhod, Torgmash, Atesy, Penzmash)	1	10	50
Dough dividers (KZT, Kocateq, Viatto, Apach)	1	10	90
Dough sheeter (DHH, ASH, Akita, Foodatlas, YM, Gastorarg)	1	10	60
Baking oven (Voskhod, Miratek, Grill Master, Tulatorgtekhnika, WLBake)	1	10	120
Proofing chamber for “aging” the dough before baking (Abat, Smeg, Iterma)	1	10	30
Trays for CPE, steel (Gipfil, Nadoba, Bakeware)	12	20	12
Supporting technical tools
Table for working with dough	2	10	11
Baking trolleys	2	10	1
Rack	1	10	14
Scales	3	20	8
Liebherr refrigerated cabinets	1	10	80
For office
Office furniture set (2 tables, 2 chairs, bookshelf)	1	7	39
Laptop	1	5	20
Safe	1	5	10
MFP CANON PIXMA TS6140	1	5	9
For implementation
Cash machine	1	7	20
Cash desk	1	5	8,5
Showcase	1	5	67
Visitor tables	3	5	10
Chairs	10	7	9
Total cost of new equipment:			691,5

Possible business risks

When opening a mini bakery, remember the risks. These include:

1. Dishonesty of suppliers. If products are not delivered on time, the company's operations will be disrupted. You can eliminate the risk by concluding an agreement.
2. Increase in the price of raw materials. The increase will affect demand.
3. Influence of competitors. To reduce risk, monitor the market and form a base of regular customers.
4. Termination of the lease agreement or increase in its price. Find a reliable landlord and enter into a long-term agreement.
5. Changes in legislation regulating bread production.
6. The company cannot sell the planned volume of goods. Run promotions, promote your business, attract customers.
7. The organization employs low-qualified personnel and there is staff turnover. Hire employees who fully meet your requirements. Periodically send staff for training.
8. The popularity of the product has fallen due to violations of quality requirements or management errors. Constantly monitor quality and improve it. Follow changes, implement new technologies.

We purchase raw materials for production

High-quality raw materials are the key to producing delicious baked goods. Therefore, the choice of organizations for its supply must be approached responsibly and come to an agreement with several enterprises. So that if problems arise with one of them, you can purchase the necessary ingredients from the other. The volumes of raw materials for each type of product should be calculated before opening the production workshop. This will help you better control costs and schedule the supply of all required ingredients in proportion to their quantitative consumption.

The most important material is flour - premium, whole grain, buckwheat and others. It must be stored under certain conditions, so you should not create large stocks. It is better to agree on regular delivery of flour. The list of other products is compiled depending on the range of the bakery and the recipe of bakery products. The production costs are as follows:

• French croissants without filling

Name of material	Unit	Cost per unit including VAT, rub. at the end of 2020	Consumption rate per unit of production	Amount included in the cost price, p:
Premium grade flour “Novomoskovskaya”	50 kg	1 000,00	175 g	3,50
Pressed yeast	1 kg	101,00	6 g	0,61
Sugar	1 kg	33,00	8 g	0,26
Salt	1 kg	8,00	4 g	0,03
Drinking water	19 l	60,00	125 ml	0,39
Egg powder	1 kg	80,00	25 g	2,00
Fat, Evdakovsky margarine, milk 82%	1 kg	50,00	5 g	0,25
Total amount per unit of production				7,05

• Berliner donuts excluding filling

Name of material	Unit	Cost per unit including VAT, rub. at the end of 2020	Consumption rate per unit of production	Amount included in the cost price, p:
Premium grade flour “Novomoskovskaya”	50 kg	1 000,00	125 g	2,50
Pressed yeast	1 kg	101,00	6 g	0,61
Sugar	1 kg	33,00	8 g	0,26
Salt	1 kg	8,00	1 g	0,03
Drinking water	19 l	60,00	100 ml	0,32
Egg powder	1 kg	80,00	25 g	2,00
Fat, Evdakovsky margarine, milk 82%	1 kg	50,00	5 g	0,25
Total amount per unit of production				5,97

• Butter buns (Vyborg, ordinary, Don)

Name of material	Unit	Cost per unit including VAT, rub. at the end of 2020	Consumption rate per unit of production	Amount included in the cost price, p:
Premium grade flour “Novomoskovskaya”	50 kg	1 000,00	50 g	1,00
Pressed yeast	1 kg	101,00	3 g	0,30
Sugar	1 kg	33,00	5 g	0,17
Salt	1 kg	8,00	2 g	0,02
Drinking water “Olympus”	19 l	60,00	50 ml	0,16
Egg powder	1 kg	80,00	13 g	1,04
Fat, Evdakovsky margarine, milk 82%	1 kg	50,00	2 g	0,10
Total amount per unit of production				2,78

Total consumption of materials for the most popular types of products per month:

Name	Provider	Price, rub. at the end of 2020	Requirement for a month	Cost, rub.
Premium flour “Novomoskovskaya” (per 50 kg)	CJSC "Novomoskovsky flour mill", Tula region, Novomoskovsk, st. Novaya d.1	1000	2 t	20000
Pressed yeast (packaging 1 kg, sell-by date 18 days)	Voronezh yeast plant, Voronezh, st. Dimitrova, 106	101	100 kg	10100
Sugar (50 kg bag)	"Olkhovatsky Sugar Factory", Voronezh region, Olkhovatka, st. Zhukovskogo 6	1650	3 bags	4950
Salt (1 kg)	LLC "Russol", Orenburg region, Orenburg, st. Zwillinga, house 61/1	8	85 packs	680
Drinking water “Artez” 19 l	LLC “Mercury”, Voronezh, st. Sofia Perovskaya, 7 a	60	1500 l	4737
Egg powder (1 kg)	Veles-Agro LLC, Lipetsk region, Yelets, Meshkova street, 1A	80	22 kg	176
Fat, margarine Evdakovsky, milk 82%, (1 kg)	OJSC “Evdakovsky Oil and Fat Plant”, Voronezh region, Kamenka town, Mira st., 30	50	108 kg	5400
TOTAL for the month:				46043

Include in your budget the weekly purchase of raw materials. The approximate cost of spending will be 11,600 rubles.

After opening a bakery, regularly check the warehouse to ensure compliance with food storage conditions, otherwise your business will be closed by regulatory authorities.

Total:

Expenses for opening a bakery: 3–25 million rubles

Annual turnover - 20 million rubles.

Roman Kamenev opened the first bakery “Ivan Croissant” on the street. Uprisings. The area of ​​the establishment is 80 m2. Investments amounted to 6.5 million rubles. Rent and repairs accounted for no more than 20% of the investment. Italian equipment cost the entrepreneur about 5 million rubles. The main criterion when choosing it is reliability and durability, shares Roman Kamenev. It’s better to spend money once: frequent breakdowns can significantly affect profits in the future. The entrepreneur plans to recoup the investment in 18 months.

Bakery staff

note

You can open a bakery or confectionery only if all its employees have medical records.

To open a bakery or confectionery shop from scratch, you need to hire workers who will work both a standard five-day week and in shifts. The minimum list of personnel includes:

• baker-technologist – 1 person per 5/2 – 25,000;
• Baker's assistant - 3 people 2/2 - 20,000;
• cleaner (hourly wages can be provided) – 1 person – 18,000;
• accountant (there is an option to hire a part-time employee or use the services of an outsourcing company, which will cost much less than having an accountant on staff) - from 6,000.

If you also conduct retail trade, you should hire a cashier-seller or a bartender-waiter. When selecting employees, focus on their work experience, personal qualities and skills. As production capacity increases, the number of workers will need to be increased. The average monthly salary for employees will be 110 thousand rubles.

How much did I earn

On the first day, the revenue was more than 5,000 rubles. I worked on my own, without sleep or rest, behind the counter in a chef’s hat, seven days a week.

Subsequently, the revenue remained at the level of 5,000-7,000 rubles, and it was not possible to raise it any higher. It would be possible to introduce beer and snacks, but I categorically did not want to do this; the focus of my mini-bakery was strictly family-oriented.

After four months of working in splendid isolation, I hired a woman, a retired technologist, as my replacement, and life became more fun.

Bakery promotion marketing plan

• Advertising upon opening

Like other types of business, you should not open a small bakery or mini-production from scratch without advertising. After all, without it, you will not be able to attract a constant flow of customers. You need to start advertising a new establishment a month before the official opening. In the windows, hang posters with appetizing images of baked goods from the future assortment. You can also place numbers on them and count down the days until the opening.

We recommend making a website or opening pages for your business on social networks. You can do this yourself, but it is better to entrust such a task to a special Internet agency. With the help of contextual advertising and SMM tools, its specialists will be able to reach a large target audience and many potential customers will learn about the bakery.

A few days before the opening, it wouldn’t hurt to hand out business cards, leaflets, or even your own baked goods (cookies, crispbread, etc.) near the entrance to the establishment. At the same time, it is important to communicate with people and smile at them. Make them want to come to the bakery and tell their friends about it.

An advertising sign (3.5 thousand and above) will stand out in the city landscape and will attract the attention of your potential visitors around the clock.

• How to organize the sale of bakery products

To sell products you will need:

1. agreement with several points of sale and independent delivery of products;
2. sales to wholesalers who come and pick up the goods themselves;
3. a kiosk in a residential area with constant foot traffic (an excellent option to open a bakery in a residential building);
4. outbound trade in vans or tents.

• How to get regular customers

1. Create a comfortable atmosphere indoors. Place colorful posters with your products, monitor the temperature of the sales area and the smells in it.
2. Place the dish of the day on display. Accompany it with an interesting piece of information.
3. Add business cards with examples of the cutest buns to the items you sell.
4. Consider the needs of your audience. You can bake certain dishes to order if you inform them by phone in advance, for example, at the end of the client’s working day.
5. Those who closely monitor their health will be pleased to see data on the calorie content of the product on your display.
6. Units of new introduced positions can be periodically presented to an already established audience.

• Sales promotion

We offer the following methods:

1. Conducting tastings of new dishes on a certain day with the invitation of representatives of stores, cafes, and the media.
2. Selling products at a discount after a certain time will attract new customers and reduce the percentage of processing of unclaimed goods.
3. Placing advertising posters with photographs of bakery products both inside the bakery and at nearby public transport stops.
4. Take into account the season and offer free drinks with a check over 100 rubles. Also, shift the range of baked goods more towards sweets in the summer, and towards meat fillings in the winter.
5. Work out sales scripts for sellers: let them offer two products when the buyer has not yet decided, recommend new products and tell more about cooking technologies.

Choosing a location

In order for a bakery to generate a stable income, the choice of its location must be approached very carefully, especially if you plan to organize retail trade. Preferably, the city center, near educational institutions and offices. With little competition, the business will pay off in residential areas, as a result of which you can save on renting/purchasing premises. If you plan to open a mini-bakery without organizing retail trade and supply finished products to stores, then the location does not matter, as long as it is suitable in size, with roads and not outside the city. The closer the bakery is located to the place where the products are delivered, the lower the delivery costs will be. Premises for the production of bakery products can be purchased or rented. The pros and cons are indicated in Table 2. Table 2 - Pros and cons of rented/purchased premises.

Territory and premises	+	—
Rented	No large start-up investment required	The owner can raise the rent, ask to vacate without notice, sell it to someone else
Purchased	No need to depend on the owner, rental costs are reduced	Large capital investments are required; it is impossible to change the location when increasing production volumes

When planning the further development of the bakery, you should purchase land and production premises. If there is a lack of funds, you need to enter into a long-term lease agreement with the landlord in order to avoid unpleasant surprises from the owner at the most unfavorable moment.

Bakery franchise

If opening from scratch scares you, it's worth considering offering franchises. They have their advantages:

1. use of a famous name;
2. assistance and support with equipment and advertising;
3. specialist consultations;
4. pre-designed assortment;
5. partner training.

Here are the most popular brands for the production and sale of bakery products:

• MegaGroups operate in the café-bakery format - they require from 3 to 6 million; Volkonsky - will require investments from 3 to 5 million.
• The pie cafe - Stolle - is known not only in large Russian cities, but in the USA, Belarus, Ukraine, and Great Britain. The size of the investment is disclosed only to direct investors in person.
• Khlebnitsa is a chain of bakeries from Izhevsk that produces baguettes, pies, bread and other pastries. Initial capital – 1.5 million.
• Favorite bakery is a chain of enterprises that produce pies, buns and bread.
• Dobropek is a company from Kazan that has abandoned defrosted semi-finished products and uses only fresh products.

From buns to hot

“We were looking for a place for about six months. What was needed, as they say, was a flagship point in Ivan Croissant,” intending to expand the assortment. Currently, Cafe Romana offers several dozen types of cakes and bread, but soon the company plans to start selling ready-made dishes of European cuisine. “The fact that there are many experienced participants in the market does not mean that there is no room for new companies,” says the entrepreneur. “We didn’t choose the easiest path.” For example, in the restaurant industry it is easier to find a professional chef than a baker and pastry chef. But we expect success." Currently, six company employees are engaged in production (bakers, technologists) and five in customer service (waiter, washer, etc.).

Roman Kamenev expects to catch up in terms of performance with market veterans - “Bush”, “Sladkoezhka”, “Volkonsky”, etc. - and build a network, including a franchise. But he notes that the plans can be adjusted by the economic situation in the country.

We calculate how much it costs to open a bakery from scratch

You will need a minimum investment of 1.5-2 million rubles at the initial stage. At the same time, the payback period on average for this type of business is 1-2 years.

Expenses that will include opening from scratch consist of (in rubles):

• registration of a company and purchase of equipment – ​​1,000,000 – 1,500,000;
• renovation of the premises - 100,000;
• furniture – 50,000;
• rent – ​​700,000 per year;
• utilities – 200,000 per month;
• staff salaries – 1,500,000 per year.

Financial results

A bakery business plan necessarily includes calculations of starting and monthly costs, planned profits and financial indicators (profitability, payback). Such calculations are made by entrepreneurs individually, because prices and production volumes can differ significantly.

A small bakery is capable of producing from 150 kg per day, which corresponds to an average revenue of 25,000 rubles. In a calendar month, if you work daily, you can earn 750,000 rubles. Of this, 580,000 rubles will be spent on expenses:

• rental payments – 45,000 rubles;
• salary and insurance premiums – 205,000 rubles;
• advertising and promotion – 20,000 rubles;
• purchase of raw materials – 210,000 rubles;
• utility bills - 50,000 rubles;
• other expenses – 50,000 rubles

Profit before tax will be 750,000 – 580,000 = 170,000 rubles. After paying taxes of 15% of the profit, there will be 170,000 * 0.85 = 144,500 rubles.

The profitability of production will be equal to: 144,500/750,000 = 19.27%. When calculating the payback period, you need to take into account the size of the starting capital. Taking into account the purchase of equipment, repairs, and debugging of production processes, at least 700,000 rubles will be required. Then the payback period will be equal to: 700,000/144,500 = 4.84. This means that within 5 months after the start of operation it will be possible to return your investment and start making a profit.

Mini bakery as a business from personal experience: reviews from entrepreneurs

• Alexey: I opened my bakery 5 years ago. So far I'm happy. Cookies, pies, bread and buns are popular. Very satisfied.
• Victor: I started my own business at home, but it didn’t work out, so I returned to work. Then a friend and I drew up a business plan and opened the business again. I have been successfully working in this business for 3 years now.
• Victoria: My own bakery has only been open for a year, but I still can’t open my own outlet. I work with wholesalers and regular customers.
• Alena: I opened my own mini-bakery a couple of years ago. I make pies with filling - there is no end to buyers. It seems to me that if people feel that the products are of high quality, then the bakery will not fail.

Opening a mini bakery from scratch is a great idea, because such a business can really turn out to be a stable source of income if you follow the step-by-step instructions and plan. The main thing is to think carefully about how to achieve excellent product quality and always comply with sanitary standards. Fresh baked goods, polite and smiling staff, a varied assortment and attentive attention to every detail will allow you not only to cover expenses, but also to achieve a stable net income in 8-12 months. True, you shouldn’t expect fabulous profits from a bakery and you should always be prepared for competitors to appear near your location.

Production room

When planning to start baking bread, it is advisable to provide for the possibility of retail trade: working with wholesale buyers at special prices is not always profitable for small enterprises.
Therefore, the first thing you need to open a mini bakery is a good location. The main criteria when evaluating various options are:

1. High cross-country ability. It is desirable to have a shopping or business center, large educational institution, market or other customer attraction point nearby;
2. Transport accessibility. It is preferable to locate the bakery near public transport stops and metro stations;
3. Good condition of the building. Otherwise, it will be necessary to repair not only the workshop, but also the facade, as well as landscape the surrounding area;
4. Opportunity to save. Sometimes, as part of small business support 2020, you can get a municipal building on a preferential lease basis.

Would you like to talk about how to open a mini bakery in a private home? This is prohibited by law, however, in some cases, for enterprises producing up to 1000 kg of products per day, it is allowed to locate the workshop in extensions to residential buildings, provided that the engineering systems thereof are completely autonomous.

Despite the fact that many entry-level production lines require only 25–40 m² to accommodate, a room should be selected with an area of ​​at least 100 m². In such a space you can arrange:

• Product production workshop;
• Warehouse for flour and other raw materials;
• Warehouse of finished products;
• Bathroom for employees;
• Staff locker room;
• Meal room;
• Administrative offices;
• Small shopping area.

In order to quickly and easily obtain permits for a mini bakery, at the stage of setting up and repairing the workshop, you must carefully follow all sanitary requirements and regulations. So:

1. Production cannot be located in the basement or basement;
2. The room must be connected to utilities;
3. If there is no hot water supply, water heating must be provided;
4. The electrical network must provide the power necessary for the operation of the equipment with a margin of 20–25%;
5. The walls and ceiling of the workshop are covered with ceramic tiles or adhesive paints that allow regular wet cleaning;
6. The floor should be covered with smooth and even waterproof material;
7. All finishing materials must have hygienic certificates;
8. In front of each door leading to the workshop, it is necessary to place a special mat soaked in a disinfectant;
9. Heating and ventilation must be provided in warehouse premises (permissible minimum temperature - 8°C, maximum humidity - 75%);
10. The walls and floors of warehouses must be smooth, without cracks;
11. Do not store household and disinfectants, as well as other strong-smelling substances in the same room with raw materials or finished products;
12. Production flows of raw materials and finished products should not intersect.

The negative attitude of authorities towards the question of whether it is possible to open a mini-bakery at home is to a certain extent explained by the fact that, from the point of view of the fire service, the enterprise is classified as a facility at risk of fire and even explosion.

State fire supervision imposes additional requirements on premises:

1. A fire alarm and fire extinguishers must be installed in the workshop;
2. It is necessary to regularly measure the insulation resistance of electrical wiring;
3. All lighting fixtures in the workshop must be explosion-proof;
4. An additional fire exit should be installed in the room;
5. Rooms with different fire hazard categories must be separated by fire-resistant partitions of the appropriate class;
6. Signs are placed on the doors of warehouses and workshops indicating their fire hazard.