How to open a small bakery from scratch. What equipment is needed to open a mini-bakery. SES requirements for the premises

Here you will learn about how to open a bakery, what you need for this, you can download ready-made example business plan for opening. A bakery is an excellent type of business in almost any city.

Constant demand for your product on the market is one of the main and indispensable conditions for running your business. Bread and bakery products These are precisely the goods that are always needed. Therefore, baking is a profitable and stable business, although it does not promise large incomes. What do you need to open your own bakery, and what difficulties will you have to face here? All this is discussed in detail below.

Business plan

Here you can download a ready-made example of a bakery business plan for planning to open your own business in this area. This example contains everything detailed examples calculations that will help you evaluate your strengths in the bakery business.

How to open a bakery

“Measure twice, cut once,” says popular wisdom. The same principle is true for the topic of our article: how to open a bakery. We'll look at seven key issues, without positive decision who will not see success in your endeavor.

Money

How much money is needed to open a bakery? This figure will directly depend on the planned volumes of baking. So, if a mini-bakery is planned, this is approximately 350 kg of bakery products per shift, then the starting capital will be approximately 200 thousand rubles. In the case of more impressive production volumes, you need to count on several million rubles. The larger the output of your bakery, the more productive and expensive equipment you will need.

But the given amounts are quite arbitrary, because they are designed for the launch of the bakery project itself. But before launching, it is still necessary to resolve the issue of premises, draw up all the necessary documents, hire and train staff.

Room

This is perhaps one of the key and most difficult moments when opening a bakery. Let us immediately make a reservation that we will not consider issues related to the construction of a bakery “from scratch”; it is expensive, difficult and time-consuming.

One of the acceptable options is to use the free space of establishments catering or store. To do this, you will need to conclude an agreement on a joint activity. But this option is good if you have connections with the owners or managers of such establishments, otherwise gaining understanding on their part will not be easy.

The most common solution is long-term rent. For a mini-bakery you will need an area of ​​at least 60 - 120 m2. No less important is the location of the rented premises. Everything is important here, including logistics (are the entrance points equipped, the distance to the intended place of sale, etc.). You should also remember about the presence of competitors in your chosen area. It is best to entrust the selection of premises for a bakery to specialists - marketers. These are additional costs, but believe me, it is very difficult to achieve success without serious market research. And sometimes this is fraught with losses and loss of the entire business.

When choosing premises for a bakery, you must strictly follow the requirements of the SES:

• Basements and semi-basements are not suitable for any bakery, including mini ones;
• the floor covering must be waterproof;
• on the walls, up to a height of 1.75 m, there should be ceramic tiles or light-colored paint, the rest of the walls and ceiling should be whitewashed;
• the premises must be equipped with cold and hot water supply systems, and a sewerage system is required;
• Utility and utility rooms of the bakery must be equipped, these include: a warehouse for flour and other raw materials, a shower, a wardrobe for staff, a sink and a toilet;
• equipping the premises with natural and artificial ventilation systems is mandatory.

If the selected premises are not equipped with all of the above, you will need to make repairs. And this is money and time.

Documentary and regulatory approval

We have already mentioned above the SES standards for a bakery, but without obtaining a “Sanitary and Epidemiological Certificate for Production” certificate from this organization. Without of this document You do not have the right to produce products.

In addition, to legally sell your bakery products, you need a “Sanitary and Epidemiological Certificate for Products” certificate. Without it, not a single store will undertake to sell your bakery products.

Also, to open a bakery, special permits are required.

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• Certificate of compliance with the Federal Agency for Technical Regulation and Metrology;
• Fire inspection permit;
• Permit from environmental assessment.

Only after receiving all the specified permits and certificates can you begin production and marketing of your bakery’s products.

Bakery equipment

When choosing equipment for a bakery, you must clearly define the strategy of the business project. In other words, what do you want to achieve and what will your competitive advantage. It can be very high quality products, a large assortment of bakery products or flexibility and speed when switching to the production of other types and varieties of bakery products (sensitivity to market requirements). In accordance with the chosen direction, you select equipment with the required characteristics.

The next point is the choice of the country of origin. Foreign analogues will be significantly more expensive than domestic equipment. For example, German baking ovens will cost you from 30 thousand euros. It’s true that the characteristics of such stoves are much better. They require less repair and are generally more durable. The most famous and well-established trademarks in the bakery equipment market are: Metos, Winkler, Giere, Polin, Bongard and Miwe.

In addition to ovens, you will need other equipment, such as dough sheeters, dough mixers, flour sifters, etc. You will also need to purchase racks, scales, packaging machines, bread slicers, baking dishes, etc.

Thus, for a bakery with a productivity of up to half a ton per day, for the purchase of everything necessary equipment(imported) will require approximately 60 thousand euros. This is the minimum set. When purchasing more productive equipment, count on 100-200 thousand dollars. Domestic analogues will cost much less. Depending on financial opportunities you can combine which bakery equipment to buy.

Sales of finished products

To organize sales you can:

1. Conclude a supply agreement with several stores and deliver using your own transport.
2. Conclude an agreement with wholesalers. This option will free you from organizing a sales market, and it is also more economically profitable; you do not need to maintain vehicles and additional personnel for the bakery (driver, auto mechanic).
3. Independent organization of points of sale. This is the most expensive option, as it will require mobile vans and special permission from the municipality. But the advantages of this method are obvious - you always sell your product.

Recruitment

It is clear that workers are needed to operate a bakery. Their number depends on productivity. So for a mini-bakery, with the production of up to 350 kg of baked goods, you will need 3-4 people (baker - technologist, baker's assistant, technician and cleaner). When increasing production to 2.5 tons of bread per shift, you cannot manage with a staff of less than 7 people.

Equipment suppliers will teach your staff how to operate it, but they won't teach you how to bake bread or rolls. Therefore, for the vacancy of a baker-technologist, hire a person who has the appropriate education and at least minimal work experience. Your reputation largely depends on this.

Getting started

Before starting a bakery, you need to make sure that you have all the necessary raw materials in your warehouse. Its quantity should not be less than the weekly consumption.

So, after 9-10 months of all the work, obtaining all the necessary certificates and permits, recruiting and training personnel, the exciting moment has come, the start of work. But in essence this is not the end, this is the beginning. For example, when releasing the first batch of bakery products, you must calculate its cost and set a price acceptable to both you and the end buyer. When calculating the price, it is necessary to take into account that, according to GOST, for 1000 kg of white bread you need: 740 kg of wheat flour, 7.4 kg of yeast, 9.6 kg of salt and 1.2 kg of vegetable oil. Add here staff salaries, fees for used energy resources and taxes. The price of the bread you produce should not be less than all costs, otherwise it will be bankruptcy.

At all average profitability small bakeries hover around 10%. Not too much, but not too little either. In Europe, for example, such profitability is a very successful business.

For successful management business, you also need to master the basics of marketing and constantly monitor the needs of customers. For small bakeries, this is the only chance to be profitable.

We hope that information on how to open a bakery and a business plan for opening one will help you in starting your business.

For you will need register an individual entrepreneur. This form of ownership is faster and cheaper to register, and bookkeeping is simplified.

Basic codes OKVED: 10.71.1.– “Production of bread and non-durable bakery products”, as well as 10.71.2. – “Production of flour confectionery products, cakes and pastries for short-term storage.”

To be able to sell baked goods directly at the workshop location, specify encoding 55.30. "Activities of restaurants and cafes."

Other documents required for a mini-bakery

• Sanitary certificate from Rospotrebnadzor. To obtain it, you must order an examination, that is, an inspection production process and the finished product;
• Certificate of compliance with state quality standards. Issued by the Federal Agency for Technical Regulation and Metrology. For example, for bread it is necessary to comply with the requirements of GOST 26985-86– “Russian bread”;
• Work permit from the fire inspectorate.

The preparation of documents and licenses should be entrusted to specialized companies. Then it will take a month and a half of time and approximately $1,500.

Types of products

A wide range will immediately attract many buyers. The list should include:

1. The main product is bread. For dieters or “gourmets,” a product with additives is attractive: with grains, seeds, bran, etc.;
2. Other products - loaves, all kinds of buns (including stuffed ones), cheesecakes, puff pastries;
3. Confectionery products – cakes, filled pies, sweet rolls, etc.

Bakery space

Try to locate the bakery in a busy place, but not near the road. Buyers subconsciously do not trust goods sold on the roadside.

Good accommodation options: near supermarkets, office and business centers, in residential areas surrounded by a large number of high-rise buildings.

Area of ​​rented premises – 70 sq. m. Of these, the bakery will occupy 55 square meters. m, and a shop for sale - 15.

List of requirements for setting up a mini-bakery

• Water supply (cold and hot water);
• Availability of sewerage and ventilation systems, air conditioning;
• The ceilings in the baking workshop need to be whitewashed, the walls to a height of 1.7 m are laid out with tiles or porcelain stoneware;
• Utility rooms are required - a bathroom with a sink and toilet, a warehouse;
• Semi-basements and basements cannot be used to locate the enterprise.

Rent will cost approximately $700 per month, repairs and necessary communications will cost 900-1000.

Bakery equipment

Everything that is needed for such an enterprise is divided into two large parts: the production base and the trading base.

Production

To set up production, you will need to purchase:

1. Professional oven– 700-1000 $. Powerful ovens are offered by manufacturers Zucchelli Forni, Enteco Master, Unox;
2. Proofing cabinet– about 500 $. Good brands— Apach, Gierre, “Sunrise”;
3. Dough kneading machine– 1000-1200 $. Apach, SEGZ, Fimar;
4. Automatic dough sheeter– 300 $. Viatto, Flamic, Fimar, Penzmash, Imperia;
5. Flour sifter– 200-300 $. Atesy, Stillag;
6. Baking trolley– 250-300 $. "Makiz Ural", AISI;
7. 2 pastry tables for rolling out dough and cutting – up to $500. Cryspi, Iterma, Chuvashorgtekhnika;
8. Refrigerator cabinet– 600-700 $. Mariholodmash, POLAIR;
9. Bread forms(15 pcs.) – $150. "Makiz Ural", SEMZ;
10. Closet– 450 $. Antey, Stillag, Atesi.

You can save time and money on purchasing equipment for a mini-bakery by organizing production without full cycle. To do this, purchase ready-made dough, then there is no need for a kneading machine.

But mini-bakeries need to work to create a base regular customers who value their baked goods for their unique taste, so it is better to knead the dough yourself.

Considering how much a complete set of new equipment costs ($4500-5000), it is easier and cheaper to buy a used machine (the price difference is 1-1.5 thousand dollars), but in food industry this is not recommended.

Trade

To organize a trading floor you need:

• Showcases and counter – $200-250. “Gulfstream”, “Polyus”, MHM, “KS Rus”, “Hephaestus”;
• Cash register (requires registration in tax service) – $300. "ELVES-MICRO-K", "SHTRIKH-M";
• Safe – $80-100. Aiko, Liberty;
• Two cabinets for storing goods – $400. Atesy, Stillag.

Trade equipment will cost $1,000.

Raw materials

The main raw materials are flour, yeast, butter, sugar, salt, as well as baking powder, vanillin, various food additives (seeds, grains, poppy seeds, etc.), thickeners. Food consumables must be certified and purchased from trusted suppliers.

For baking you need raw materials of the highest or first grade. For example, baking flour must comply with GOST 27669-88– “Wheat baking flour.”

An important nuance of searching for suppliers– establishing work with a flour mill is almost useless. A large enterprise will not consider a small confectionery shop as a permanent partner - the volumes are too small.

Don't try to buy more in advance, storing it is not easy, and you risk losing a lot of raw materials. Better pay attention to intermediary companies.

How to calculate the number of consumables? Finished products are 30% heavier than the weight of raw materials used. To make 100 kg of bread you will need about 75 kg of flour, a kilogram of salt, 100 grams of vegetable oil and 700 grams of yeast.

A small bakery will need about 10,000 kg of flour per month. Average wholesale price– $0.25. Monthly costs for the purchase of basic raw materials will be $2,500.

Staff for a mini bakery

For baking, hire four bakers, two cashiers, and a cleaner. All employees require health certificates and passing basic tests.

It is better to organize work in shifts - week after week. We outsource accounting. The monthly salary fund will require investments of 3 thousand dollars.

Costs and profits

How much does it cost to open a bakery? First initial investment– about 15 thousand dollars. This includes costs for documentation, equipment, premises (with rent for three months), consumables for the first month. Permanent monthly expenses– around $6000.

When calculating the profit of an enterprise, we focus on the production of 400-500 kg of products per day and almost one hundred percent of its sales. The enterprise's monthly revenue will be 16-18 thousand dollars, and net monthly profit – 10-12 thousand.

At proper organization even a mini-bakery as a business. It is very important to monitor the quality of goods and correctly calculate production and sales volumes.

Baked goods are quickly losing their appeal to customers, and yesterday’s products are no longer to everyone’s taste. It is better to close the store early at first due to a shortage of products than to write off stale baked goods the next day.

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• Current trends
• Purpose of the business plan
• Required documents, permissions
• Project implementation - selection of premises
• Starting capital for the opening
• Staffing table
• Current expenses

A confectionery bakery is a business that knows no crises; baked goods always remain a popular product. Even the economically difficult year 2015 showed a slight decrease in demand for bakery and sweet products – pastries. Therefore, we decided to tell you how to open a bakery-pastry shop from scratch in 2020.

Current trends

In Russia, bread and other products are consumed annually flour products by 260 billion rubles. At the same time, the quality of bread often leaves much to be desired, so the consumer is willing to pay for rich and tasty baked goods. It can only be offered by a private confectionery-bakery. Large plants cannot 100% meet market needs in this regard.

In European countries, this niche has long been filled with mini confectionery bakeries, combined with small shops or cozy cafes. In Russia, this concept is just gaining momentum, so the level of competition is not so high. Especially if you open such a business in small town. Megacities are less attractive in this regard.

You can also open your own bakery at home or use franchises to reduce your startup investment. To achieve success, the main thing is to provide quality to the consumer, and the choice of business concept depends on the entrepreneur himself, his financial capabilities and plans for its development.

Purpose of the business plan

The calculations below are the foundation for opening and building a business. This is a classic scheme for organizing a small bakery-confectionery, which lists what is needed and how much it costs to start a project. The prices that are current in 2020 are taken as a basis, allowing novice entrepreneurs to find out how much it will cost to open a turnkey bakery, create a business plan according to individual requirements.

A business plan allows you to open a bakery-confectionery with the following economic indicators:

• the cost of 1 kg of products is 60 rubles;
• daily sales - 200–400 kg of bakery and sweet products;
• monthly operating profit - 360,000–720,000;
• net profit - 65,000–366,000 taking into account all expenses and taxes.

The profitability of the business is 50%, the payback period is from 6 months to a year.

We invite you to download the detailed bakery business plan with all the calculations. We guarantee quality!

Required documents, permits

To open a small pastry bakery You need to get a lot of permissions from scratch:

1. Sanitary and epidemiological permit for production. The requirements for the premises will be discussed below.
2. Conclusion of the SES, necessary for working with third-party organizations - shops, supermarkets.
3. An environmental assessment must be carried out.
4. Fire inspection permit. To obtain it, the premises where the bakery-confectionery is located must meet regulatory industry requirements. The main ones: the presence of a fire alarm and primary funds fire extinguishing – fire extinguishers.
5. Certificate of Conformity of the Federal Agency for Technical Regulation and Metrology.

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The first step to opening a bakery will be obtaining permission from Rospotrebnadzor and registering the LLC under the simplified taxation system (STS). This will significantly expand the entrepreneur’s opportunities in terms of commercial activities, will provide greater freedom for further development.

Opening a bakery will require the right choice OKVED code:

15.81 – “Production of bread and flour confectionery products for short-term storage.”

To obtain permits and prepare documents, 60,000 rubles should be included in the project budget. It can be argued that everything is done for free, in accordance with the law, but you should not hope for all permits and certificates to be issued at once.

Project implementation - selection of premises

Depending on the choice of business concept, you need to choose a premises. A mini bakery-confectionery, which will produce products for sale in third-party stores, can be opened on an area of ​​60 m2, located on the outskirts of the city. Opening a bakery-shop or cafe-pastry requires 150 m2 and a location on busy streets. The weighted average rental price for 2020 for 1m2 is 190 rubles or 11,000 per 60m2.

To obtain a permit for the production of confectionery and bakery products, the premises must meet the following requirements:

• Availability of plumbing system, hot water.
• Availability of a ventilation system. It is better to involve specialists to create a project, select equipment and install it.
• Warehouse premises. There should be 2 of them (not adjacent): for storing raw materials for baking and placing finished products.
• Wall cladding – ceramic tiles, the ceilings are whitewashed.

It is advisable to equip a separate room for an office. This is an optional requirement and is necessary for convenient document management, marketing, and commercial activities.

If you want to expand your knowledge in any area, you can check out ourcourse catalogand select the information you are interested in. You will get answers to many questions.

Starting capital for opening

In order to open a bakery-confectionery, you need to purchase equipment and means of production:

• industrial bread maker – 50,000 rubles;
• proofing cabinet – 40,000 rubles;
• flour sifter – 30,000 rubles;
• dough kneading machine – 70,000 rubles;
• single-section washing bath – 50,000 rubles;
• refrigerator – 34,000 rubles;
• pastry table – 20,000 rubles;
• exhaust hood – 10,000 rubles;
• hearth sheet – 20,000 rubles;
• scales – 15,000 rubles.

In total, a set of equipment will cost up to 300,000 rubles. This is the price of a domestically produced kit. Foreign analogues will cost no less than 700,000. Italian brands are considered leaders in the production of equipment for bakeries and confectioneries.

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If you are planning to open small shop, then its arrangement will require the purchase of:

• cabinets, display cases;
• cash register;
• seller counters;
• furniture and household appliances to ensure comfortable working conditions.

For these needs you will need an average of 150,000 rubles.

Staffing table

Opening a confectionery shop is not enough; it is necessary to ensure its uninterrupted operation. Consumers need fresh, tasty baked goods all year round on weekdays, weekends and holidays, so important stage will be the creation staffing table. Ideally it looks like this:

1. Technologist - 1 with a salary of 30,000 rubles.
2. Bakers - 2 with a salary of 22,000 rubles.
3. Driver -1 with a salary of 25,000 rubles.
4. Seller - 2. Salary 15,000 rubles plus a percentage if there is a point of sale of baked goods;
5. Cleaners – 2. Salary 10,000 rubles. There is no need to save money here - cleanliness is the key to the success of a bakery-confectionery!

You can include a merchandiser on the staff, but his presence is not critical for the activities of the bakery-confectionery.

Current expenses

Of course, if you decide to open a bakery-confectionery, you cannot do without operating expenses:

• wage fund – 170,000 rubles;
• premises rental – 11,000 rubles;
• raw materials - products for manufacturing products - 35,000 rubles;
• taxes from 54,000 rubles;
• utilities – 25,000 rubles.

In total, every month the bakery-confectionery expenses will be approximately 295,000 rubles.

Professional business plans

A mini-bakery is an enterprise that produces bakery products and carries out retail sales.

The concept of the mini-bakery is to bake fresh bread using unique recipes, as well as create a homely and warm atmosphere in which visitors can eat without leaving the cash register.

The bakery's target audience is residents of neighboring houses, as well as people who care about their health and prefer bread without artificial additives.

The main competitive advantage of the bakery is its favorable location, which allows it to cover two residential areas with a population of about 30,000 people.

The mini-bakery’s assortment includes three main areas: standard products, exclusive bread, and French croissants. Each direction consists of three product names. This structure allows you to meet the demand of all target audience, and also make do with a minimum amount of production equipment.

The average bill for a mini-bakery is 100 rubles. Traffic during the day can be up to 1000 people, which guarantees full production capacity within 3 months of work.

2. Description of the business, product or service

The obvious advantage of opening a bakery is that despite the general decline in household spending on goods and services, the demand for bread remains stable. In addition, similar imported products increase in price, and products from domestic bakeries are not able to compete with bakery products in terms of taste.

In the production of baked goods, we place the main emphasis on the quality of the products used and preserving the unique recipe of each product.

Bread sold in large stores, as a rule, tasteless and contains a lot of vegetable fat and sugar. As for similar bakeries, they focus on making pies and have virtually no dietary products in their assortment.

The assortment is presented in three areas of baking: French pastries, specialty bread for those who adhere to healthy eating, Russian bread. In each direction we produce three types of products.

3. Description of the sales market

The target audience of the project is divided into two segments:

• residents of nearby houses who find it convenient to buy fresh baked goods in our bakery;
• people who adhere to a healthy diet, watch their figure and are interested in buying branded bread with unique recipes.

The bakery competes with similar companies in the following parameters:

• Product quality: it is necessary to use high-quality ingredients and a unique preparation recipe.
• Price of products: standard products are sold at the average market price.
• The assortment is presented in three areas of baking: French pastries, branded bread for those who adhere to a healthy diet, and original Russian bread.
• Location: residential area (yard type bakery), convenient parking (accessible from the main street).
• The presence of a window into the workshop, which allows the consumer to observe the process of preparing products

SWOT analysis of a mini-bakery

4. Sales and marketing

5. Production plan

The sale of goods is carried out in trading floor. Delivery of goods at the project launch stage is not provided.

6. Organizational structure

At the bakery launch stage, as well as at the first initial stage operation can be done with a minimum number of personnel.

Control monitors the organization of the production and sales process, is responsible for the continuous operation of the bakery and timely troubleshooting. In addition, he performs the functions of a forwarder, manages document flow, receives cash on a daily basis, and determines the company’s development strategy. Since the bakery’s turnover at the initial stage will be relatively small, it can be assumed that combining these responsibilities is possible within one position. This position involves a 6-day work schedule from 10.00 to 19.00 with a 1 hour lunch break.

Salesman-cashier Handles customer service and cash register operations. Every evening, the salesperson-cashier fills out a special journal in which he records cash, and also keeps records of all transactions supported by the presence of checks. In addition, the cashier seller accepts finished products from the workshop, places goods on shelves, and maintains order in the sales area. The working day of the cashier-seller coincides with the bakery's opening hours and lasts from 8.00 to 20.00. Lunch break The work of a salesperson-cashier is not provided for, but since the flow of customers is not uniform, he has time to rest. Work schedule - 2 days of work alternate with 2 days of rest.

Baker starts working at 6.00 and ends at 16.00. The baker has complete control over the product production cycle: from keeping records of available raw materials to the production of finished products. His responsibilities also include maintaining cleanliness in the workshop, promptly disposing of spoiled products, and maintaining hood cleaning logs. The baker's work schedule is 2 days of work alternated with 2 days of rest.

The salary of each employee consists of two parts: salary ( fixed amount) and piecework (percentage of revenue).

In the future, the possibility of introducing additional non-financial motivation for key personnel is being considered - additional training cooks

For reporting, we plan to use the services of an accountant outsourced.

With an increase in production volume, as well as the expansion of services provided, new vacancies will arise in the company: driver, cleaner, administrator, pastry chef.

A detailed calculation of the payroll, taking into account the bonus part and insurance contributions, is presented in the financial model.

7. Financial plan

Let's calculate the initial investment required to start a bakery. They amount to 1,589,811 rubles. Let's take a closer look at their composition.

Equipment: