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The Bakery Business Plan. Heather Haeusler, Whitney Block, Nicole Greenbank, & Andrew Spencer. Project Overview. The bakery is proposed as a means of additional income for the family farm. Products are homemade and of high quality. The bakery will be run the women family. Operations Plan.

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the bakery business plan

The BakeryBusiness Plan

Heather Haeusler, Whitney Block, Nicole Greenbank, & Andrew Spencer.

project overview
Project Overview
  • The bakery is proposed as a means of additional income for the family farm.
  • Products are homemade and of high quality.
  • The bakery will be run the women family.
start up
Start Up
  • The bakery will be constructed on the farm.
  • Construction will commence in January 2006.
  • The bakery is scheduled to open in May 2006.
work plan
Work Plan
  • 4:00am – Start Baking
  • 8:00am – Bakery Opens
  • Leave for farmers market:
  • 5:00 pm Bakery Closes
quality control program
Quality Control Program
  • Regulations
    • Local
    • Consumer Protection Branch
    • CFIA
    • Labour
    • Sanitation
inventories
Inventories
  • Desired Inventory = 0
  • Average Days for Inventories
    • Raw Material Inventory = 30 days
    • Finished Goods Inventory = 2 days
accounts receivable payable
Accounts Receivable/Payable
  • Receivables
    • From Bulk Cheese Warehouse and Sask Made Market Place
    • Have 30 days from date of billing to pay
    • No discounts offered
  • Payables
    • Saskpower, and Sasktel
    • Have 21 day grace period
administration marketing and general expenses
Administration, Marketing, and General Expenses
  • Accounting
  • Bookkeeping
  • Management
  • Fuel for delivery
  • Benefits
  • Income Tax
  • Interest on Debt
  • Marketing
president manager
President/Manager
  • Responsibilities:
    • Oversees daily production
    • Work Schedules
    • Assigning Employee Tasks
    • Traveling
    • Ensures product quality
    • Purchases raw materials
    • Keeps facility running, and clean
    • Accounting Duties
head baker
Head Baker
  • Responsibilities:
    • Working long hours
    • Ability to follow recipes
    • Ability to produce quality product
    • Ability to use ovens and mixers
    • Dishwashing and janitorial skills
assistant baker waitress
Assistant Baker/Waitress
  • Responsibilities:
    • Assist in baking
    • Operate Cash register and serve customers
    • Dishwashing, and basic janitorial skills
delivery persons
Delivery Persons
  • Responsibilities
    • Deliver product to Bulk Cheese Warehouse & Sask Made Market Place
    • Deliver products to and work at Farmers Markets in Saskatoon, Melfort, and Wakaw
additional training
Additional Training
  • All staff members will take the one day Safe Food Handling Course
  • Other food safety programs offered by SIAST will be taken
hr stratagies
HR Stratagies
  • Motivation:
    • Family Business
    • Membership benefits
the marketing mix
The Marketing Mix
  • Products/Services
    • Breads-various varieties
    • Buns
    • Tarts
    • Muffins
    • Cookies
    • Sitting area with coffee/tea and in-store products
marketing mix
Marketing Mix
  • Price
    • High, but still competitive
  • Promotion
    • Fresh, homemade, good quality, down home farm feel
  • Place
    • Wakaw, Saskatoon, Melfort
segmentation targeting and positioning
Segmentation, Targeting and Positioning
  • Population of Saskatoon and rural and urban centers of Wakaw and Melfort
  • Target markets
    • Saskatoon
    • Rural/small centers
    • The Country Oven
  • Positioning
    • Bulk Cheese Warehouse/Sask Made Marketplace
    • Farmer’s markets
swot analysis
SWOT Analysis
  • Internal Strengths
    • Family business
    • Location
    • Homemade recipes
  • Internal Weaknesses
    • Location
    • Inexperience
    • Increased prices
slide26
SWOT
  • External Opportunities
    • Desire for healthier lifestyle
    • Niche market in urban areas
    • Large target market area
  • External Threats
    • Change in lifestyle trends
    • Increased fuel prices
    • Competitors having lower prices
sales and profit objectives
Sales and Profit Objectives
  • 26,300 units @ 3 farmers markets
  • 6,200 units @ Sask Made and Bulk Cheese Warehouse
  • 5,000 units at Country Oven
  • Objective: achieve a yearly revenue of $121,500
contingency plan
Contingency Plan
  • If price of bread decreases:
    • have to either increase sales to a break even level
    • the bakery would have to find a way to decrease fixed costs
  • Methods
    • additional stall at the Saskatoon farmers market
    • craft sales throughout the province