Effective bakery advertising. Slogans and texts for bakery advertising. Before you could take a pie. And nobody counted them. And now not a single bun will go to the left))

Facility type: Bakery-confectionery

Location: Metro "Maryino"

Capacity: 54 seats

Total investments: 25 million rubles

ARB: Yuri, how long have you been in business? Why did you choose the bakery-confectionery format?

Yu: My wife and I have been in business for over 30 years. Mostly investment and production. For example, it was we who made the first real pasta in the Moscow region according to the Italian recipe. But before that there was nothing restaurant, but it was thought and dreamed for a long time. Our company's office is located in Maryino, hence the location. Constantly faced with the problem - there was nowhere in the area to meet, discuss business, drink coffee, dine while working conversations. Apart from McDonald's, Maryino has no cafes. You understand, this is not an option. And the format - it became interesting to do something of high quality and to close the demand of a large sleeping area for fresh bread and a place where you traditionally return sincerely to chat for delicious food. At first they wanted to open a coffee shop, then they thought - is the coffee shop just so interesting for the residents of the sleeping area? And we decided to supplement the idea with a bakery, so that they would come for fresh bread, delicious pastries and atmosphere.

ARB: "Lark" - where does this name come from?

Yu.: The name was born from bread. Earlier in Russia on the day of the vernal equinox, in March, "larks" were baked - buns made of wheat flour. It was believed that on this day larks arrive from warm countries and bring spring with them. So they named the bakery after the rolls, not because we open from 08:30 in the morning (laughs). Although we also serve breakfasts. So the name "Lark" is very multifaceted, it is a story, and a cute bird on the logo, and the format of the institution as well. Many come and say: "Yes, we remember, the lark is bread, grandmothers baked before." Old recipes we also use, for example, we bake pumpkin or buckwheat bread, from porridge. By the way, we really bake from flour, and not from American mixtures, to which you simply add water and put it in the oven. Unfortunately, 95% of bread is made from mixtures in Moscow. Making bread out of flour is a whole epic. Like finding a good baker, people just don't want to bother. We studied all these moments in depth even before the opening.

Yu.: It's a miracle that I discovered something at all (laughs). When I came to Anatoly (Anatoly Odintsov, head of the ARB - ed.) To study for the course, he immediately told us that his task was to dissuade us from doing this. Because you need to come to this business prepared both morally and with stable economic support. On credit, it seems to me, anywhere catering opening is very risky. The course on bakery was the second, at first Irina and I (Yuri's wife - editor's note) listened to about managing a restaurant, and by the end of it I realized that it would definitely not be a restaurant. Although then we nevertheless added a restaurant theme here. Perhaps it was my dream. But I still couldn't make up my mind. There are a lot of different nuances. From the very beginning, we were faced with the task of creating a compact and versatile institution, where the same people will come throughout the day. The project was immediately developed for a residential area. And if in the center it is possible to open a large institution with a well-known brand or name, they will go there and go to the name from any part of the city. But to ensure that residents of neighboring districts go to the sleeping area? This is not easy, so from the very beginning we were guided by the fact that locals would come in regularly. They wanted to catch on with the idea and quality.
Breakfast turned out to be a very interesting moment. All establishments in the area open at noon and close at midnight. This makes it more convenient to count shifts and allocate resources. We open at 08:30 in the morning, and many discouraged us. Few believed that breakfast would be relevant in a sleeping area. However, it turned out that in the morning more people come to us than at lunchtime! In addition, the sleeping area is always full of pupils, students, mothers with children. Here they meet in the morning, drink coffee, and after a while, having become acquainted with the establishment, they order not porridge for breakfast, but a steak or something else from the main menu. It was a revelation for us.

ARB: How long did it take you to turn the idea into an establishment?

Yu.: A year has passed before we could start construction. The construction and finishing itself lasted six months. We prepared thoroughly, pondered a lot, wondered if we could handle it, we could pull it or not. Long puzzled over the concept. It's pretty new. Many will say, but what about "Paul", "Paul Bakery"? But these establishments were designed for the center! We spent a lot of time to transform the idea into a sleeping area. Then they faced bureaucratic issues - ventilation, water supply, power increase, because this room was not originally a restaurant. We ran a separate cable from the substation. Instead of panoramic facades, there were small windows on top. Everyone advised to pull the ventilation to the 17th floor, which is very expensive. Approximately such questions interfered, so we doubted until the last - we open, no, we do not open, we open (laughs) ...

ARB: What were the main problems you faced and how did you solve them?

Yu: All my life I have been lucky with people, this is a very great power. Anatoly supported me. There were people who suggested how to solve problems with facades, others told how to get out of the ventilation problem. We got confidence that everything will work out. The construction took six months. Quite quickly, because everything was already planned, and at the beginning of 2017 we were already open. When the project was being prepared, I insisted on a toilet for the disabled. These are far from everywhere, restaurateurs often save on them, but we also placed a changing table there and, indeed, they constantly come to "Skylark" with children.
Perhaps the biggest challenge and at the same time our pride are ventilation and air purification systems. According to the regulations, the pipe must be brought to the roof of the building, but we have a 17-storey building, and we began to look for an alternative. As a result, they found a military production in the Moscow region. The company is closed, and is engaged in the manufacture of special anti-terrorist boxes to protect against poisonous gases, for example, sarin. According to our order, they manufactured a three-row cleaning system - carbon, ion filters, electric filtration. We brought the pipe directly to the visor. As a result, not a single complaint about the smell from the tenants, plus the supervisory services also have no complaints, since everything was done according to the norms. This is ours russian production, there are analogues abroad, but they are much more expensive and not so high quality. The investment is expensive, but well worth it. By the way, it is cheaper to service it - about 100 thousand rubles a year, while you need to clean the pipe from fat twice a year and, taking into account the number of storeys, this would cost us 300 thousand rubles. Serves too russian company... By the way, there is a life hack - you can put cheaper filters, but change them more often. It turns out more economical and safer. Periodically we take measurements - "Rostest", SanPiN, we have all the certificates, no problems arise. I also like the fact that, despite the powerful cleaning, in the bakery itself there is always a little smell of fresh bread - this is right, a light aroma should be a must.
The next difficult task for us was the recruitment of personnel, and especially the chief baker. Now we do not have staff turnover at all, but be prepared that it is very difficult to start and it is better to select team leaders even before the opening. There was no decoration in the institution, builders worked, but we already needed a chef-baker. The problem was that people with a name and experience who worked in other large institutions did not want to go to an unknown cafe in a residential area. Another point is that we received a huge number of responses from those who have worked for only six months and have already seen themselves in a managerial position. This did not suit us. We received up to 800 profiles a day! We looked through everything and did not find the right person. And then a miracle happened, a happy coincidence. After several unsuccessful trials, the same baker finally came to us. He studied in France for five years, then returned to Moscow, roaming around here, because no one here bakes bread from flour, everyone works on mixtures, and this simply killed him. And when he came to us, he asked several times: "Is it true that we will bake from flour?" For two months I could not remember how to make a loaf of bread out of flour, all my notebooks, I re-studied the notes, I recalled the French experience ... We shoveled a ton of flour to get at least something, but it was really worth it - his eyes were burning and it was clear that this is our man - the repairs are still underway, the smoke is a yoke, and in the corner there is already a curtain and he is trying something, baking ... Look for such people, it is difficult, but they are!

ARB: What equipment was installed, how many seats in the hall, what is the staff work schedule?

Yu.: We have two full kitchens. One is a full cycle open bakery with a hearth oven, dough sheeter and kneaders. The room is small, but it turned out to fit everything that was needed, and according to all the norms of SanPiN. The second kitchen is a hot and cold workshop, refrigerators, a small changing room, toilets. Both kitchens are fully equipped so as not to use semi-finished products. We don't buy anything, we even make our sauces here. For butchering carcasses and fish, we need a separate workshop, we don't have one, so our suppliers calibrate everything we need. We also buy flour sifted. They also did not put a special sink for eggs, since we do not have such more needs. It is cheaper to buy already washed eggs. Of course, if you have a large manufacturing bakery or a chain of 20 restaurants, then that makes sense. There is no office, and it is not needed, the place of the manager is the hall. In addition, the company's office is nearby. In terms of technical equipment, everything else is electronics. The power is 140 kW, we increased it, the house has its own switchboard, a separate cable was installed from the substation. In general, I advise at least 100 kW for a bakery, because a lot of electricity is required. In total, the entire communal apartment comes out on average 120 thousand rubles, in summer a little less. We do not need a security guard, we put the institution on the alarm button - cafes are not the most tempting places for hijackers, and most payments are made by bank transfer - from 50 to 80 percent of daily proceeds are paid by cards. Small room, 80 square meters - a hall for 54 seats with the ability to increase the landing, and 80 square meters - a kitchen. This area employs 17 people. There are always three people in the hall - a manager or a manager plus two waiters, or three waiters. Chefs in a shift go out in two, sometimes a third to strengthen, and bakers always work together too. Plus a cleaning lady and dishwasher. We open at 08:30, staff arrive at eight. The schedule is a bit sliding - one arrives at eight, an hour later the second, respectively, the second leaves an hour later, and so on. This is not only about savings. Our premises are small, and if there were more people, the staff would have to be artificially occupied with something. So are the cooks, one comes to breakfast, the second a little later. The first baker arrives at 07:00 in the morning, because kneading dough, baking bread is a long process. We work until 22:30, the last employee leaves at 23:00.

ARB: How much did you invest in the project in total? What is the average revenue in the establishment, what is ordered most often, what are the peak hours?
In more than 30 years that my wife and I have been in business, we have not had a more complex project. Investment companies, factories, production facilities are nothing compared to a bakery (laughs). The Lark is our favorite brainchild. A total of 25 million rubles were invested. When the payback was calculated in theory, it turned out to be 3 years, but I think the real figure is five years. For five months of work, we reached an average of 200 checks per day. In terms of revenue, this is 100-150 thousand rubles daily, but this is far from the limit. The stock is quite large. The monthly turnover is about 2 million rubles. Breakfasts account for 20 or even 40 percent of daily revenue. More than half of payments are made by bank transfer, respectively, we pay 1.3 percent for this. We have a simplified system.

ARB: How long does it take to work out one dish?

Yu: At least a week, and on average one month. This is ideal, because a lot of experiments need to be done - either they did not meet the price, then the ingredient was not found anymore, then the taste did not like it. It was very difficult for us, it would seem, the most commonplace dish - pancakes. The usual homemade recipe will not work, in a cafe no one will wait an hour for you to knead and serve them. We experimented a lot with the simplest dishes. Our pancakes are buckwheat, and oatmeal is served with raisins and apples. It is important to bring the desired recipe to automaticity. Must be routing, painted by the second. This also takes a long time. Because knowledge is one thing and technology is another. Each dish must be formed so that it reaches the visitor in 10-20 minutes, no more. Because of this, we have removed business lunches. There was a lot of trouble with them: someone was constantly lacking, the write-off was large, the profit was insignificant. Since we positioned ourselves from the very beginning as author's cuisine at a reasonable price in a residential area, instead of business lunches, we give a 20 percent discount on all meals at lunch. And the people went! All these nuances need to be felt and experimented with.
The menu is another story. Be sure to walk around your competitors before building a concept. It will take several months before you understand people and what they like. No need to repeat or overlap, search for your niche. I initially demanded restaurant quality from every dish, even though we are a cafe. Accordingly, they started with something simple. Now we have a beer theme in our menu, for example, wings or ribs, but they did not appear immediately. We were the first to introduce pastries, breads and breakfasts. And they paid attention to interesting dishes, for example, Pozhanskaya cutlet or goulash. The dish is seasonal, wintery, but the dough for the bun that covers the plate is made here. We added such dishes from the main course to the ready-made assortment of the bakery.
We supplement the main menu with so-called seasonal sheets. Only in our country these are not entirely seasonal dishes, because they change every three months, while in our country it is once a month. We are constantly doing something new and thanks to this we learn how visitors react. Then we enter something into the main menu, and from there, on the contrary, we remove it altogether. Over time, we have become bolder and can already afford more interesting dishes, since we know what our customers love, we see the interest of our guests. So we got mussels in real blue cheese sauce, a roll with cuttlefish ink, and not tinted with activated carbon. Yes, it is really expensive, but we can afford it, because we are sure that visitors will like such dishes, they are ready to order them. And people value quality, post on Instagram, so new visitors come to us, and this is a strong engine. But Kamchatka crab or mashed potatoes with caviar will be too much, although many visitors are ready to come to our gala dinner. In any case, the choice is now very large, and even from simple products you can make a beautiful, tasty, original and inexpensive dish. It is important to understand that they do not go to the cafe for the kind of food that they can cook at home. This means that much attention must also be paid to the presentation. There are incredibly many little things. I love cooking all my life, but cooking at home and having a restaurant are completely different things. We have a really strong chef, but not every chef who knows how to cook feels the attachment of people to the concept. It takes a lot of time. I have excellent support, my wife always helps, but for the first six months I was here all the time. Only recently I began to go somewhere.

ARB: Were there any difficult situations with visitors, conflicts during this time? Did the regulatory authorities come with inspections?

ARB: Your advice or recipe: how to make a high-quality and successful establishment?

Bread is a commodity in constant demand. People may not buy some products due to their taste preferences, but hardly anyone can refuse bread, and if it is incredibly tasty, fresh and still warm, then even more so.

When the costs are quickly paid off, and after a few months, your own bakery begins to bring high and stable income. Do not forget about the popularity of such income and take this into account when opening your own mini-bakery. How to open a mini-bakery from scratch - read below.

Before you start making and selling bakery products you need to perform a number of actions:

• Register your activity. (less reporting is required here), but if there is a companion. Need to indicate retail - as additional, and production - as the main one. If the activity is already registered, you should check for the presence of a code in the list of activities that allows you to engage in such a case and, if necessary, add it.
• To find suitable premises and carry out repairs if required.
• Purchase and connection equipment.
• Obtaining a permit documentation.
• Purchase raw materials.
• Business start.
• Advertising.

Mini bakery business plan

To open your own bakery, you need to obtain a huge number of documents, find a place to work, find qualified employees, high-quality equipment, and only after solving these issues, you can start the production of bakery products.

Where get the necessary papers, what requirements the room should meet and you will see other important nuances below.

Paperwork

To start the "bread business" you need to get a whole complex of permits from the fire inspection, Rospotrebnadzor, SES.

You will also need to conclude an agreement for pest control and disinfection, garbage disposal. Certificates of conformity for products, sanitary records of personnel must be located on the territory of the bakery.

Premises

How to open a successful mini bakery? The most profitable place for a mini-bakery is the territory of a large shopping center.

The administration of such a building will gladly provide you with the premises you need, because the delicious aroma of freshly baked buns helps to attract customers. Every day hundreds of people pass there, many of whom are tired of shopping and often look for a cozy place to relax with a delicious menu.

If this is not possible, it is necessary to choose crowded places near institutes, colleges, schools, stops, metro, cafes, the same shopping centers... The more people pass by the bakery every day, the higher its income and fame.

Requirements for the bakery area:

• Area from 80 to 150 sq. m.
• Sewerage, ventilation, water supply (cold and hot water is required).
• The floor must be tiled, walls up to 165 cm from the floor must be painted with light paint or pasted over with tiles. The ceiling and the rest of the walls must be whitewashed.
• Toilet and sink for employees.
• Place for meals by staff.
• Warehouse availability.
• The use of cellars to open a bakery is prohibited.

Staff

The employees of the institution must have medical books. The minimum staff includes:

• a technologist who monitors the proportions in recipes;
• bakers (minimum 2 people);
• seller (part-time cashier);
• cleaning lady.

At the initial stage, this number of people will be enough. Then it is desirable to expand the staff to be able to work in shifts. You can either involve an accountant or contact an accounting agency.

Equipment

To equip a bakery, you will need to purchase:

1. Trade software:

• Cash machine.
• Showcase (to locate the assortment for sale).
• Cabinets or boxes for storing goods.
• Office equipment and furniture.
• Safe for money, documents.

The total cost of equipment for sale will be an average of 150,000 rubles.

2. Production equipment:

• Kneading machine 300,000 rubles.
• Proofing cabinet 50,000 rubles.
• Stove 650,000 rubles.
• Surface for dough cutting - table 50,000 rubles.
• Baking cart 13,000 rubles.
• A machine for rolling out dough 23,000 rubles.
• Flour sifting machine 10,000 rubles.

Purchase of raw materials

The main raw material for the bakery is flour and you need to choose the highest grade. Saving in this business can affect business, people will not want to buy low-quality products.

It is recommended to buy from factories only in a situation where you need large batches and have somewhere to store them. In order not to have to create special conditions for storing flour, you can negotiate regular deliveries with intermediary wholesalers.

At the exit, the weight of the product due to various additives will be 30% more raw materials - this must be taken into account when calculating the required amount of flour. In addition to flour, you need to buy sugar, salt, milk, eggs, yeast, nuts, spices, jams, thickeners and other additives. The volume of purchases depends on the range of products and their recipes.

Sales of products

To implement finished products can be done in two ways:

• Through grocery stores... To do this, you will need to go around many grocery outlets and offer your services. You must go directly to the director with product samples and certificates.When interested parties appear, you will need to draw up a contract for the delivery of products and write down the main points in it: price, volume and regularity of deliveries.
• Directly from the bakery. In this case, it is important to take care of a convenient entrance and approach to the establishment. The presence of large office buildings, centers, institute - will increase sales.

Advertising

If there is no extra money for advertising, you can limit yourself to word of mouth and distribution of leaflets, which you can do yourself. On advertising brochures, it is advisable to print the most delicious copies of the buns available and tell the consumer about the unique offer.

The bakery should have its own "chip" that sets it apart from the rest, for example, a cup of coffee for the purchase of three rolls or a roll with unusual, incredibly healthy additives. Turn on your imagination and get creative - this will make it easier to attract customers.

Features:

Khlebny is a profitable business and it is not surprising that every year there are more and more people who want to make money on it. Do not be afraid of competition, but it is high, but the demand for bread is rather big.

High-quality, tasty products and reasonable prices are the key to success in this in the bakery business. People are more willing to go where they are ready to sell fresh, warm rolls for a reasonable price, than to supermarkets that offer yesterday's bread at best.

The production of loaves is not new and large factories they are not afraid of competition since their supplies have long been established and it is unlikely that anyone will renegotiate contracts with a small, unknown bakery. Therefore, in the bakery business, it is better to focus on the production of delicious baked goods.

And the more diverse its assortment, the more unusual its shape and design, the better it will be bought. All kinds of additives will make the bun even more desirable for those with a sweet tooth.

Profitability

The bakery business is not an easy business, but with a competent approach it is very profitable. Of course, you need to invest a lot in it, but only a good start will help you get satisfactory results.

How much do you need money to open your own mini-bakery?

• Rent of premises of 150 sq. m. will cost an average of about 75,000 rubles a month.
• Equipment costs will amount to about 1,250,000 rubles.

Figures are approximate in different regions may increase or decrease.

It is more profitable to establish the production of various bakery products, since the sale of only bread will delay the payback of the business for several years, while the profit from the sale of baked goods reaches 50–70%.

After the opening of the bakery, new expenses will appear: processing of the premises, procurement of raw materials, etc. With stable work, you can begin to expand the assortment, install tables and chairs where visitors can have a bite to eat with freshly prepared pastries with hot tea.

Bread business is not easy to start, large financial investments, the large and constantly growing competition is the reason. But with a decisive approach, a thorough study of the market, the selection of the right place where there will be no other similar institutions in the neighborhood, but multi-storey buildings with numerous offices will be located, you can quite firmly settle in this business and start earning decent money.

Mini bakery, from personal experience - watch the video instruction of a successful businessman from Moscow:

In I promised to tell you about an interesting experiment that I conducted in 2016.

I bought an unprofitable business - a full cycle bakery - and in just 2 months thanks to the implementation management tools and cost optimization managed to make the business profitable. Revenue increased 4.5 times, we opened new points, created a brand, almost completely renewed the team of employees, etc.

I was once again convinced of the effectiveness of the approaches that I talk about in my and training courses. It was these techniques that helped turn the nearly bankrupt business into a profitable bakery.

Why did I decide to invest in a bakery?

I must say right away that I did not open a bakery from scratch. My friends had a working business. For about a year, this business was negative. And tired of reporting his money every month, one of the owners decided to give up this business. We agreed on a deal.

Despite the fact that all my time is occupied by other projects (related to consulting and training), I decided that I would take up the development of the bakery for several reasons:

Reason 1. It's a socially beneficial business

I especially respect entrepreneurs who are involved in manufacturing. Services and trade are also great, but it is the manufacturing business in Russia that causes me special respect. It's one thing to order goods in China and resell them at a substantial premium. Another thing is to organize the production of quality products in your region, provide people with jobs, supply products to schools and kindergartens in the region. It is the production business that Russia lacks today.

Reason 2.This is a new experience

All areas of businesses that I was involved in earlier are services (consulting, building sales departments) and trade (online stores). Of course, as part of consulting projects, I often worked with manufacturing companies, but I personally never owned a manufacturing business. I really wanted to get this experience.

Reason 3.This is a challenge for me for 2016

In Yitzhak Adizes's book, New Reflections on Management, I came across an interesting idea - if you want to learn management, you don't have to go to Harvard. You need to open your own restaurant.

Contrary to popular belief, I don't think Harvard University is offering the best program on management training. Moreover, I believe that there is no worse place for mastering this science. The ideal place to develop management skills is ... a regular restaurant. If you succeed in running such a business, then you can do anything.

(c) Yitzhak Adizes

A bakery is certainly not a restaurant. But it is very close in spirit and level of complexity of management (management).

I wanted to try my hand, whether or not I could make a profitable company out of an unprofitable, almost closing business.

How to quadruple your revenue? 7 solutions that transformed business

I will formulate my conclusions in the form of short theses.

1. The accounting system is the foundation of effective management

It was a big surprise for me that there was no accounting system at all in the bakery. There was no computer in production. The waybills were written out by hand. All this created the basis for abuse by some employees. After all, check all settlements with buyers and suppliers, rates of write-off of raw materials, etc. it was difficult enough

How can such a business be run? The question is rhetorical.

That is why the first step that I took was the organization of the accounting system. Accounting 1C perfectly copes with this task.

One day the driver working at the bakery said:

Before you could take a pie. And nobody counted them. And now not a single bun will go to the left))

The accounting system made the business transparent and manageable, and created the basis for further management decisions.

It seems to be an obvious thing. But many SME entrepreneurs today work without effective accounting systems. Paper accounting, lack of analysis and planning - all this reduces the efficiency of the business. It's time to start thinking about automation.

By the way, one of the elements of remote control was the receipt of "SMS at the end of the day": the number of manufactured items, sold items, daily revenue at all points, expenses. This information allowed me to keep my finger on the pulse, even when I was with corporate trainings in other cities.

2. Own people in key positions

You have to work with those you trust. Especially when it comes to key positions in a small company.

I myself could not fully focus on the bakery and be there every day. I had other projects. I could only periodically find myself inside the business. Basically, I was engaged in strategic management and development - solutions for personnel, for new points, agreements with suppliers and new customers.

That is why it is important that during your absence from production there is a person whom you fully trust, who will be interested in developing your business and will not deceive you. Business is based on such people.

3. Marketing - will transform your business

What marketing was at the bakery originally? You probably already understand that it was not there at all. The customers of the bakery were mostly acquaintances and people who happened to know about it.

In the first weeks of business management, a bakery website was created, business cards and a logo were developed, the products were presented in a new way: it was not a price list in Word with the Times New Roman font, but beautiful mouth-watering photos of freshly baked products.

This played a vital role in the development of the company.

Once again I was convinced that most small business companies poorly position themselves on the Internet, their sites are not selling and interesting (they were created, most likely, so that the site just was), they are not promoted on the Internet.

Just imagine, in a few months the bakery was promoted to the first positions in search engines no cost at all.

If a client was looking for pastries, pies, or a bakery in our city, he inevitably ended up on our website. Now there are technologies for creating sites (simple and by templates) - even a beginner can figure out and create a site without knowing programming codes. And this site will work for you and attract new customers to you.

4. Plans are appropriate in any business

I have been working in the banking sector for many years and as far back as I can remember, there have always been plans here (although I know older employees who were lucky enough to work in banks when there were no sales plans yet. But I never saw such times). I have long been accustomed to the rule - every employee must pay for himself. This must be incorporated into any business model.

I can't imagine how a business can operate without goals, sales plans and any standards. Even if the business does not have a sales department, there must still be plans and guidelines for each employee.

In the bakery at the time of purchase, of course, there were no plans, production rates, calculations for the payback of employees.

I was faced with the fact that no one counted the number of cooked products, no one evaluated the quality of work (only the clients evaluated ... but they could only complain to an interested person - the production manager, who covered up the mistakes of her employees).

When accounting appeared, the first thing we did was introduce production rates, determined the amount how much we could pay bakers and sellers for the product.

At first, the employees did not accept this approach and even tried to sabotage it, but then they understood the attitude of the management. By the way, business transparency is not needed by the repaired, it is not profitable for them. That is why employees often sabotage such management initiatives, interfere with the implementation of crm systems, etc.

Another nuance - when introducing KPIs, employees can find dozens of reasons why they do not fulfill these KPIs: they will tell you that they are doing a huge amount of work, which is not taken into account in the KPI, that KPIs are set incorrectly and it is unrealistic to fulfill them, etc. You need to calmly, but with understanding, switch the attention of employees to the main things - first the standards for production, sales, and then everything else. This approach works great both in sales departments and in business management in general.

5. Fire the ineffective quickly

When you keep statistics and production rates, you see the full picture - how much money the employee brought in and how much he received. Sometimes the bias is so significant (for the worse) that decisions must be made immediately. Or lower the level wages employees (as an option, transfer to another payment model), or dismiss.

I am not a supporter of laying off employees and I always hope that another chance will allow a person to increase their efficiency and not lose their job. At the same time, I draw your attention - ONE chance. If the employee does not understand that it is time to start working differently, act decisively. Say goodbye to him.

In the case of the bakery, we chose the option with a change in the payment system (by the way, some of the employees, immediately realizing that they would not be able to sit out and now have to work, hurried to leave themselves).

We have reduced the salary and made the remuneration system fairer - if you work better, more actively, you get more than others.

6. Jobs must be attractive

The need for employees arose immediately. And when we began to expand and entered new production volumes, the demand became even greater.

Previously, the job description was pretty straightforward. It did not stand out against the background of others, did not arouse interest among applicants and, accordingly, the number and quality of applicants left much to be desired.

People work for money. It is a fact. But besides money, many want to be part of a serious company, work in a good team, want their opinion to matter for management.

By changing the description, we received a stream of new applications. We've added a logo. We wrote about the company's achievements (that we work with schools and kindergartens), that the contracts are long-term, the work is stable, and we need professionals in their field, whom we are ready to pay for performance and quality.

For several months, we received applications regularly. There was turnover, but there were also options for replacement (they were always in reserve).

In the next articles I will analyze this topic in more detail, since I regularly receive questions from subscribers about how to find employees, which channels for personnel search are most effective.

7. Active sales generate new customers every day

When we set up production, and we still had capacities that we could load with new applications, I tried, as an experiment, to attract new customers using cold calls.

In terms of conversion, these are some of the most effective calls on Youtube. In 40 minutes out of 11 calls, we managed to schedule 5 meetings with interested clients.

This shows once again that active sales (including cold calling) are an excellent channel for acquiring new customers.

If your production capacity allows you to serve new customers - download this one and start using my methodology to attract customers.

If you still do not use the active sales model in your business and want to implement it - contact me , we will discuss your project.

My mistakes

There were also mistakes. Obvious and simple, which I will try to no longer allow in other projects.

• Rarely appeared in production. Employees must be kept in good shape. You need to show your interest in the end result, celebrate the contribution of each employee and support them. Daily planning meetings are a must (and not once a week, as we did). Lack of attention from the management reduces the motivation of employees, and sometimes even encourages them to leave the company.
• I hoped for the decency of other people, but this was not always justified. People in key positions sometimes act against the company's best interests. Unprofitable supplier contracts. Incorrect interaction with subordinates (as a result - the loss of valuable personnel). All this comes up when you start working with numbers, you make your business transparent.
• At a certain stage, I wanted the employees to understand me and think in the same way, to be on the same wavelength with me. But not everyone can and want to do this, employees are not required to understand the owners and enter into their position. People have come to make money, they work and want to get paid. They don't care what the rent and how much the flour has risen in price. They are not required to enter the position of the owner. There is no need to be offended by them. The thinking of a hired person and the thinking of an entrepreneur are two different planets)))).

CONCLUSIONS

1. Even without understanding the recipe, baking, types of baking ovens, I was able to significantly change the business with the help of management tools and make it profitable and interesting. This proves once again that to manage a business (up to a certain level) there is enough knowledge in the field of management and entrepreneurship, it is enough to build a sales system and use modern technologies. Many techniques are universal and work in any business. Of course, this does not mean that you do not need to understand the topic. If I had mastered the intricacies of baking, I'm sure the results would have been much better.

1. Do the business that interests you. Then it will be serious and for a long time. To be honest, the bakery did not interest me. I didn't want to devote my free time to this business. The topic of building systems and sales departments, marketing - catches me (I keep my blog with a soul, I'm ready to constantly do this. It's interesting to me). I love my job. But the topic of baking was more of an experiment. Perhaps this was the impetus for the sale of the business - when people approached me with the words “a bakery is a dream of our family. We only want to do this, ”I agreed to the sale. Moreover, by the way, the value of the business compared to the initial price has almost doubled in about 8 months... It was a very good, great deal and invaluable experience in 2016.

These simple tips, mistakes and ideas helped to radically change the situation in business in a few months.

Everything, it would seem, is simple and clear. But in most businesses, not all of these points are implemented.

For example, they often turn to me for scripts to increase the conversion of calls (incoming and outgoing). And when it comes to numbers (how many calls, successful, unsuccessful) - it turns out that no one counts them. The first point of this article ("statistics") is not carried out. Likewise with other items.

Sell \u200b\u200bbeautifully and easily and drive sales to their full potential!

useful links

• - a course on how anyone (even a beginner) can build effective system sales. You will start attracting more customers, you will be able to sell them more, more expensive and more often. Learn to make promoters (i.e. people who recommend you personally and your company to other clients).
• - the most important thing in sales in 3 video tutorials from sunny Dominican Republic! In this free mini-course, you will learn about 3 essential selling secrets for the 21st century. As a bonus, you will receive a mind map with 3 sales secrets. Subscriber access is free.
• ... These 9 tips will make your presentation a salesperson by phone, at a meeting and even at social networks... Download the document for free and get additional diagrams and checklists in the coming days
• Start by auditing your sales! It's free and useful. I will check more than 50 points of growth of your sales and send you a PDF audit report within 5 days.
• Youtube channel "PoraRasti" - subscribe now to be the first to access new materials;

Opening a mini-bakery without experience in this area is a bold decision. This business attracts with profitability and stability at all times, but to start a business, you need to solve many issues. In this case, it is best to learn from experience, not your own, but someone else's. We will tell you how we opened the Sdobushka mini-bakery, what issues we encountered, how we solved them and created a successful business. This information will help you make a decision and better understand how to start a bakery business.

How did the Sdobushka bakery open in the apartment?

It was decided to open a new bakery in a two-room apartment on the ground floor. This required a little alteration of it: organize a separate entrance, arrange it, change the layout. Since it was supposed to make a bakery shop, a place was immediately planned for the placement of production and commercial equipment.

The required minimum was selected as equipment, selected by a professional technologist. Basic set:

• Convection oven PK-10 with a capacity of 50 loaves of bread up to 600 g with a baking time of 40 minutes;
• Proofing cabinet ШР-41;
• Dough mixer MTM-65M;
• For confectionery products are additionally installed:
• Mixer for biscuit and shortcrust pastry V-30V;
• Planetary mixer for filling V-5.

One of essential conditions the task for the technologists was to place the bakery in a small area, so the optimal balance of compactness and productivity was selected. As a result, the convection oven is installed on the proofing cabinet, which, in addition to saving space, ensures ease of use. Thus, a small two-room apartment easily accommodates a bakery shop, the assortment of which includes both classic bread and a variety of sweet pastries.

How profitable is a mini bakery?

One of the main advantages grain business - its stability. People eat bread in any economic situation, and in times of crisis they start to consume it even more, thus compensating for the inability to buy expensive products.

Equipment for a mini-bakery requires relatively little investment, which quickly pays off. This is easy to see if we compare the cost of raw materials and the cost of finished products. So a 100-gram pie with cabbage costs 4 rubles 54 kopecks, and the price in stores is not less than 20, a French baguette costs 4 rubles, and is sold for 30, a loaf 600 gr. Requires raw materials for 7.5 rubles, and is put up for sale for at least 35. (For calculations, average purchase prices are taken: 19.5 rubles for flour, 58 rubles for margarine and 36 for cabbage).

What to look for:

A mini-bakery is a fairly new business format, but practice has already shown the nuances of such an enterprise:

• Manufacturing + point of sale is the most profitable solution as it reduces transport costs and looks more attractive to customers.
• It is better to choose more expensive types of bread as an assortment. Standard "bricks" can be bought everywhere, and the price for them is fixed. People are happy to pay more by purchasing whole grain bread, baked goods with seeds, original (for example, national) baked goods, because it is simple and useful way diversify the daily diet.
• The optimal location of such a bakery is sleeping areas, or near markets, shopping centers and large bus stops. People do not buy bread in the city center, but do it closer to home or on the way from work.
• Having promoted one store, you can safely open a network, delighting residents of other areas with delicious fresh bread next to your home.

How not to burn out by making a mistake in the equipment?

Modern manufacturers offer many options for each bakery node. At the same time, they are important not only individually - it is necessary to understand how it will work in combination. Therefore, the best option is to equip the bakery with the help of an experienced technologist who understands theoretical issues and sees in practice how the process proceeds with different equipment.

Of the many options, it is better to choose equipment that has different settings, and in addition, can be supplemented at low cost and reoriented to a wider range over time.

Range

The easiest way to determine the demand for certain bakery products is to analyze the business of competitors. See which types of bread are most quickly sold out, find those types that are not represented at all in the city or are baked, but few. In this case, you can start with relatively standard options, and then gradually expand the range.

Conclusion

As you can see, opening a mini-bakery is not difficult, although it involves solving many issues. Careful step-by-step work necessarily leads to success. In order not to be mistaken in the main resource of the bakery - equipment - it is important to choose a reliable supplier.

The Khleb Oborudovanie company is engaged not only in the supply of equipment, but also in solving complex problems of equipping mini-bakeries, providing all-round support to the new business. When professionals get down to business, you can be sure that the technical part will not be a hassle, so you can focus on the rest of the issues. Make an application on the Bread Equipment website or call the company, and the managers will present options for finished projects with a calculated cost and help you decide what is right for your business!

Many are thought to start their own business, thanks to which they will become rich and independent. However, before deciding to organize your own business, you need to decide which type of business is the most promising and least costly.

Recently, aspiring entrepreneurs have been striving to open their own bakery. Because despite the economic situation in the country, bread is the most demanded product. That is why opening your own bakery is a good idea. However, newcomers to business are worried about the question: how to open a bakery from scratch, so that not only to start a business successfully, but also to stand firmly on its feet. And why choose a bakery business?

The fact is that there is a constant demand for bakery products; bread is a basic necessity. Thus, a bakery is not only profitable, but also stable business... In addition, only large bread producers can compete with mini-bakeries. However, the mini-bakery has its own advantageous differences, including the ability to supply the freshest baked goods. In addition, the assortment of small bakeries is more varied. For example, fresh, still hot, crispy baked goods that can only be purchased at the bakery. That is why the business idea "how to open a mini-bakery" is the most relevant in our country.

A mini-bakery is a company specializing in the production and sale of bakery products.

Premises

Premises are something that most types of businesses cannot do without. Therefore, when planning to open your own bakery, you first need to choose a room. Of course, it is best to rent the premises.

Before opening a mini-bakery, you need to take into account the specifics of this business, since the premises must meet sanitary requirements.

To obtain permission from the sanitary and epidemiological station, you need it to have the following criteria:

• Ventilation system;
• Water supply and sewerage;
• Special waterproof floor covering;
• Availability of utility and storage facilities
• The room should not be in the basement;
• In the room, you need to additionally organize a staff room, a toilet.

The ideal option would be to organize a cafe at the bakery to sell your products there.

The traffic of the establishment depends on the following features of the location:

1. The presence or absence of competitors in a certain area;
2. The presence of crowded places nearby (shop, metro);
3. Accessibility of the entrance and the presence of a sign.

When choosing a room for a bakery, you need to pay special attention to the state of the electrical wiring, whether there is an emergency exit from the building.

Legal registration

The owner of a bakery can register his business as an individual entrepreneur or LLC. In the event that you are the only owner, then an individual entrepreneur is better. And if you work with a partner, then LLC. In addition, you need to issue permits.

Since the bakery must be under strict quality control, then get ready for regular inspections of the sanitary and epidemiological station.

Range

In this type of production, it is very important to have an extensive assortment to satisfy all the needs of the customers of the buyers. Moreover, usually bakeries and bakeries can provide a large number of buyers. Thus, if your assortment is similar to large enterprises, then you will have to give up big profits.

You need to be able to predict the needs of the population, for example, to start producing confectionery products. You can't discount the national cuisine, so you can set up production italian pizza... Since now many are worried about being overweight, you can include healthy dough products with cereals and bran in your assortment.

Equipment

A full-fledged bakery will require not only production equipment, but also commercial equipment. Commercial equipment will cost you an average of 150 thousand rubles. When choosing production equipment, you need to familiarize yourself with its characteristics. Of course, if you want to save money, then you can acquire used equipment, however, in this case, you need to be ready to constantly repair it.

Main bakery equipment:

1. Oven for baking bakery products;
2. Proofing cabinet;
3. Flour sifter;
4. Kneading machine;
5. Bakeware;
6. Hearth leaf;
7. Washing equipment;
8. Ventilation umbrella;
9. Refrigeration equipment;
10. Wall-mounted table;
11. Carts;
12. Confectionery table;
13. Shelves;
14. Equipment with which you can store products;
15. Cash machine;
16. Libra;
17. Showcase;
18. Money boxes;
19. Safe.

Staff

The main figure in the bakery, without which production is impossible, is the technologist. In addition, 4 more bakers, 2 cashiers and 1 cleaner are required.

You also need an accountant, but to save some money, you can hire one on a part-time basis.

Raw materials

The technology for the production of bread products at a bakery is very different from those used in large industries bakery products. The fact is that the production of bakery products can be in two stages: complete and incomplete. At an incomplete stage, you can save on equipment, because this type of production involves the purchase of ready-made raw materials, such raw materials include frozen dough.

If this is a complete stage, then the dough is made directly in the bakery, this will require a flour sifter and special equipment for kneading the dough and rolling it out. Quality baking products are the key to success. That is why you need to find reliable suppliers of raw materials with a good reputation.

Raw materials for bakery products are primary and secondary. The main raw materials are yeast, granulated sugar and flour. Secondary raw materials are milk, dried fruits and nuts.

Costs

Naturally, the main question that arises before a novice businessman: how much does it cost to open a bakery? The main investment will go to the purchase of premises. The cost of the premises directly depends on where it is located and in what condition it is. The minimum cost of the premises is 3,000,000 rubles. Renting premises will cost less, on average 45 thousand rubles.

The next item of expenses is equipment. So, equipment for kneading dough will cost 170-180 thousand rubles, a bread oven at least 250 thousand rubles. In addition, there are also monthly expenses for salaries, utilities and tax payments.

Thus, opening a bakery will cost you 6-7 million rubles. However, given the quick payback of this type of business, you will quickly recoup your costs and start earning.