Own mini-bakeries are a very attractive business for private investors for several reasons. This business is considered highly profitable, profitability is kept at the level of 50-60%. Payback is not more than six months. And most importantly, there is always a demand for bread products.
The main advantages of mini-bakeries are the mobility of production, namely the ability to always change the assortment and meet market demands, high turnover and quick payback, and finally, a high stable income, because the demand for bread does not depend on weather, season or government policy.
For this reason, the number of people wishing to become the owner of their own bakery is steadily growing. There are two possibilities to start your baking business: create a company from scratch or buy an existing company.
bread production: Opening own bakery
Before starting your production, you need to determine the market segment in which the enterprise you are creating will operate. The modern bread market has a fairly clear gradation: 70% of the market is occupied by mass or traditional products: rye, tart, hearth bread, as well as crackers and bagels, 15% of the market is occupied by unconventional products: national types of bread - pita bread, khachapuri, and also puff products dough, pies, rolls, 10% - diet products, 5% - elite products.
Private mini-bakeries specialize in the last three segments, the most profitable of which is the production of high-end products. It is in this segment that you can set an increased margin, offering a unique recipe product.
The second stage in organizing a business is the purchase of equipment. Optimum performance is considered to be from 3 thousand kg per shift.
The basic set of a small bakery usually includes a dough mixer, a dough divider, a dough raiser, pre-proof belt chambers, a dough filling machine, trolley for dough pieces, proofers, electric ovens for baking finished products. The price of equipment can range from 70 thousand rubles to tens of thousands of dollars. You can save on this expense item by purchasing not new, but used equipment. But in this case, one should take into account possible problems with his work and plan the costs of repairs. In addition to technological equipment, vehicles will also be needed, which can either be bought or rented.
A bakery can also be rented or acquired. But in any case, it must meet all the requirements imposed by the SES: it is impossible to place bakeries in the basement and semi-basement, it is necessary to have hot and cold water, sewage, ventilation, and additional rooms are needed for warehouses for flour and related raw materials.
The optimal area of a small bakery is approximately 250-300 square meters. m. The structure of production workshops is as follows - a production workshop, a daily stockpile of raw materials, a packaging workshop, a finished product storage workshop, auxiliary, household and office premises. There are strict requirements regarding the repair of the premises: the ceilings must be whitewashed and the floors waterproof, the walls should be tiled with light tiles according to the strict standard. Repair work can cost $ 6-12 thousand per year.
As for the location of the future bakery, it should be near transport interchanges, which will reduce transport costs and quickly deliver bread to stores.
The next step in organizing a business is the selection of qualified personnel. contact a recruitment agency, or lure employees from their future competitors. An important element of the training of bakery personnel is its training. Bread production refers to biotechnological, i.e., personnel must have special knowledge.
All technological processes in the bakery are handled by the chief technologist. Acceptance of finished products is carried out by the merchandiser. In general, up to 50 people can be involved in a small production.
An important component of the technological process of a bakery is the purchase of raw materials. Since the products of a small bakery are usually designed for a narrow group of customers who place high demands on quality, especially if this bakery operates in the elite segment, therefore, the raw materials should be only the best varieties. Typically, prices for flour, yeast, vegetable oil, salt, sugar, and all other baked goods ingredients vary by region.
One of the main problems of the mini-bakery is the establishment of sales channels. For manufacturers of high-end products, the most profitable areas are retail chains and individual supermarkets. This is due to higher purchasing power and the fact that it is the self-service format in supermarkets that can attract customers to premium products. But in ordinary stores, your products can simply get lost among the cheaper ones.
But working with chain stores is not always easy. The fact is that large networks neglect small producers and do not always pay on time for received goods. In addition, a number of large companies are now focusing on reducing the number of their suppliers, leaving only those whose products are in maximum demand.
It should be noted that recently, catering companies and restaurants that are interested in high quality products for their customers have been promising sales channels for bread products.
The payback period for mini-bakeries is from two months to one and a half years.
bread production: Acquisition of a ready-made business
Buying an existing bakery is the preferred business entry option for most private investors. True, at the moment, the demand for existing bakeries exceeds the supply by at least seven times. But there is a good side - the reasons for the sales that are taking place on the market are positive: for example, the owner changes his place of residence (goes abroad) or the entrepreneur needs additional funds to invest in another business. The facts of sales of unprofitable bakeries are usually not observed. When buying a bakery at the first stage (two to three months), it is advisable to keep the old team (this must be discussed during the purchase) or take advantage of the consulting support of the old owner.
When buying a bakery, you should pay attention firstly, to the term of the lease, it must be at least three years. Secondly, an important indicator is the location of production, it should be located in a crowded place in a good area, near transport interchanges. Thirdly, the production facility must comply with all the requirements and standards imposed by the SES. Fourth, the production should be equipped with working equipment with the availability of permits. Fifthly, it is worth checking the channels for the supply of raw materials and the sale of products, confirmed by contracts. And finally, carefully study the economic performance of the enterprise.
According to some research data, the main buyers of bakeries are unprofessional investors, they account for up to 70% of all transactions. 20% of the market is occupied by food companies. Restaurateurs make 10% of purchases. The average amount for which you can buy a ready-made business is 420 thousand dollars.
Based on the materials of the Director-Info magazine
* The article is more than 8 years old. May contain outdated data