Business on bread. Frozen bread is a new business opportunity. Description of business, product or service

The demand for healthy and tasty baked goods among the population will always remain unchanged. And small bakeries can quickly adapt to the needs of their customers. Your own mini-bakery can be quite a popular enterprise. Its advantages are obvious. The baked goods are fresh all the time because they are baked often, but in small batches.

The products are distinguished by the most diverse range. Quality is increased due to small volumes and constant supervision of the preparation process. With the systematic organization of production and the correct construction and approach to the consumer, such a business can bring substantial income and mutual satisfaction to both the buyer and the owner.

Relevance and prospects for the development of such business

Small mini-bakeries have much more prospects than the largest bakeries. It’s easier for them to adapt to market demand and rebuild equipment for any product. It's easier to change the recipe. And if you find a good place, select knowledgeable assistants and experiment a little with the assortment, then in two months it will be possible to supply already regular customers with aromatic, crispy bread, dietary pastries and other delicious confectionery products. After all, many people want to buy not just bread, but healthy and fresh baked goods. For example, from sprouted grain, or from sparkling mineral water without yeast.

To start such a business, you need to find a suitable premises, purchase the necessary equipment and select smart staff. The main thing is to find an experienced, skilled baker who knows the technology. Next, if possible, you need to connect advertising, or come up with something yourself to attract customers. Business in mini-bakeries, in small areas, is especially relevant now.

My personal experience of opening a mini bakery is outlined in the following video:

Initial capital and preparation of necessary documentation

In order to open your own bakery, perhaps three hundred thousand rubles will be enough, but you can spend ten million or more.

Main cost items for creating a business (per year) in large cities:

The rental price is nine hundred thousand rubles.
Equipment (depending on capacity) – one million two hundred thousand rubles (one-time use).
To make repairs – one hundred thousand rubles (one-time).
Purchase of furniture – three hundred thousand rubles (one-time).
Utility bills – two hundred thousand rubles.
Payment of wages, up to one and a half million rubles.

Before starting a business activity, you should officially register as an entrepreneur or establish your own enterprise. For small and medium-sized businesses there are only two ways: .

Distinctive features:

The individual entrepreneur will bear legal responsibility and will risk his property, and the LLC will be limited to the size of its investment.
possible without the help of a lawyer in three days, the necessary documents: your passport, a notarized copy, an application for registration and a receipt for payment of the state fee. And you will need the help of a lawyer to submit and prepare documents. And a mandatory bank account, the presence of your own seal.
The costs for an individual entrepreneur will be eight hundred rubles, and for an LLC - four thousand, plus the costs of a notary.
In an individual entrepreneur there is a limitation on certain types of activities, but in an LLC there is a limitless scope of activity.
Accounting calculations are not required for individual entrepreneurs, but are necessary for LLCs.
You can dispose of income at your own discretion, and in an LLC, revenue should be distributed no more than once per quarter (payment of interest to community shareholders).
An individual entrepreneur is not needed, and the LLC will count the minimum wage.
Few people agree to cooperate with private owners, but even large companies and joint-stock communities work with LLCs.
Reselling a business will be difficult and inexpensive, but an LLC will do it very quickly and profitably.
Powers of attorney from individual entrepreneurs must only be notarized, but this is unprofitable and takes a very long time, and LLCs will be taken everywhere.

You must choose the option that suits you; the vast majority choose individual entrepreneurs.

If you have not yet registered an organization, then easiest way This can be done using online services that will help you generate all the necessary documents for free: If you already have an organization and you are thinking about how to simplify and automate accounting and reporting, then the following online services will come to the rescue and will completely replace an accountant at your enterprise and will save a lot of money and time. All reporting is generated automatically, signed electronically and sent automatically online. It is ideal for individual entrepreneurs or LLCs on the simplified tax system, UTII, PSN, TS, OSNO.
Everything happens in a few clicks, without queues and stress. Try it and you will be surprised how easy it has become!

Documents required to open a bakery

To start running this business, you need to prepare the following package of documents:

The sanitary and epidemiological decision on production and products is approved completely free of charge by the Rospotrebnadzor institution, but only with the results of the examination.
Certificate of Conformity - issued by the Federal Agency for Technical Regulation and Metrology.
The decision of the fire inspectorate on compliance with fire safety requirements.
Permits for the supply of equipment, premises, personnel, etc.

Drawing up a business plan

Opening a bakery is a business that will require large investments at first.

Initial costs will require considerable capital investment. This means that before opening a bakery, you need to calculate all the likely costs, risks, possible competitors -.

First, let's look at a sample business plan:

First, we deposit 1,135,000 rubles.
Monthly income will be 540 thousand rubles.
Revenue 58,400 rubles.
It turns out that such a business may pay off only in two years.

If we imagine this in more detail: let’s take, for example, an urban-type settlement with a population of about two hundred thousand people. Here you decide to open a bakery, with an assortment of about ten different types of baked goods.

First you need study competitors. If the village puts more emphasis on baking bread, then we will focus on cookies and cakes. It’s better to open a business as an individual entrepreneur, but you definitely need to keep accounting records and it’s better to hire an experienced accountant.

The business plan includes the operating hours of the bakery. Since these will mostly be night shifts from 11:00 pm to 11:00 am, you need to create a shift schedule. For example, work three in three, or two in two days. Sales workers work from 6.00 to 17.00. With a five-day work week and one day off.

Choosing a direction

Numerous bakeries, small private workshops, supermarkets, etc. are engaged in the production of bread and other baked goods. It will be difficult to compete with them, especially with small initial investments. But this is the case if you are thinking of opening a standard confectionery or bakery.

And in order not only to stay in this market, but also to come up with a type of enterprise that will result in a competitive advantage, you can, for example, cut down the range of some products and produce no more than eight items. And all baked goods should be different from those sold in most stores and stalls.

Preparing the premises

Choosing the right location for a mini-bakery is the key to your success in the future. There should be no other similar establishments near you - these are your competitors. If you are thinking of selling bread directly from the bakery, then the place must be a “pass-through” place. And if you limit yourself to production, then it should be well-appointed and practical in all respects.

To locate a basic set of equipment you will need an average of 80 square meters. m. area, a lot depends on the assortment. Some products will require special equipment, tables, which means the area should be larger.

Of course, you will need running water, a toilet, ventilation, etc. You will need a separate warehouse for storing raw materials and a separate room for baking and a packaging workshop.

Equipment preparation

High-quality equipment and highly qualified workers are a prerequisite for a successful process. All equipment is divided into basic and additional. The main elements include: dough mixing machines, dough sheeters, proofers, ovens, refrigerators, flour sifters. Additional items include storage shelves, molds, packaging machines, sinks, scales, knives and much more.

For a small mini-bakery you will need the following equipment:

oven RUB 800,000;
dough mixer RUB 280,000;
flour sifter RUB 20,000;
pastry table 4,000 rubles;
electric mixer RUB 4,000;
equipment for proofing dough RUB 55,000;
machine for rolling out dough 40,000 rubles;
hood RUB 20,000;
blender RUB 3,000;
electric stove 25,000 rub.

The approximate amount will be about a million rubles. You just need to immediately consider what kind of dough you will be working with: yeast, biscuit, puff pastry. The focus of the equipment needed for purchase will depend on this.

Recruitment

Finding personnel is not an easy task. After all, the work of a qualified baker is low-paid, but at the same time very difficult. On average, a baker earns up to nine thousand rubles, and a technologist receives even less, about six thousand per month.

To produce thousands of kilograms of baked goods per day you will need:

production technologist;
two bakers;
cleaning woman;
packer (if necessary);
loader;
driver;
accountant (it is better to take it under a contract).

All workers are required to undergo a medical examination (having a medical record).

Promotion methods

When you create a business plan, you need to immediately worry about implementation. You can open your own store, or you can sell through other commercial outlets, and not necessarily only in the village, you can also outside it. There are bakeries that cooperate quite safely and successfully with wholesalers.

They buy baked goods and deliver them to tents, stalls, and shops. This option is not bad at all, because you can work without worrying about sales. And you can focus on increasing the range and quality of products.

You can trade “on wheels”, it is much cheaper than renting a store. In the regions, starting a trade from a car is much easier than, for example, in the capital. You can first rent such a van and then buy it. You only need permission from local authorities.

Calculation of payback, profit and expenses

In order for the business to be profitable, you need to do the following work: conduct your own marketing research of the bakery products market, study the demand, price, volume and range of your main competitors. Calculate the main quantities of future production. This is done so that you can get maximum income from your bakery.

The main factor that will affect your revenue is the cost of the main components. And the quality of the finished product will be affected by: the level of equipment, the technological process, the composition and properties of the ingredients.

Let's calculate based on initial information.

Average price of raw materials for making bread and other products:

Premium flour per 1 kg – 13.80 rubles.
Flour of the first – 13.40 rubles.
Second flour – 12.00 rub.
Rye flour – 11.40 rub.
Sugar – 20.40 rub.
Yeast – 30.50 rub.
Salt – 4.60 rub.
Vegetable oil 1 liter – 62.00 rub.
Margarine 1 kg – 44.00 rub.

The productivity (P) of a bakery baking “Borodinsky” bread (0.9 kg), with one PKhP-6 oven, is ninety-six kilograms per hour.

Volumes for the year (YA) 360 days in two shifts, twelve hours each will be: GO = P x 12 x 2 x 360.

The productivity of the oven is derived from the following calculation using molds for baking Borodino bread (0.9 kg) and a trolley.

GO = 96 x 12 x 2 x 360 = 829,440 kg of bread.

Second grade flour 50 kg. Price per kg 12.00 rub. Total cost 600 rubles.
Rye flour 50 kg. Price 11.50 rub. Cost 575 rubles.
Yeast 1.5 kg. Price 29.50 rub. Cost 44.25 rubles.
Salt 5 kg. Price 4.50 rub. Cost 6.75 rubles.
Result: weight about 150 kg costing 1230.00 rubles.

Yield according to this recipe: about 150 kg. For 1 kg of product, the cost will be approximately 8.9 rubles.

It is also necessary to take into account the costs of electricity, utility bills and rent. workers based on six people will be about eight thousand rubles per month per person.

As a result of all calculations, the bakery’s payback will be from ten to eighteen months.

Organizational matters

First, you need to register with the tax authorities, and you can choose any organizational form and open either an individual entrepreneur or an LLC. Next, you need to find a kiosk that you can rent or purchase a ready-made used one. In any case, you need to conclude a lease agreement or a purchase and sale agreement. In some cases, it is possible to create a custom-made pavilion from special companies that will create it according to certain dimensions and parameters.

After this, you need to decide on its location, which should have high traffic and proximity to residential buildings. Next, you should obtain a special document from Rospotrebnadzor stating that the kiosk meets all sanitary requirements. Without this document, trading in bakery products is prohibited.

Equipment

For a bread kiosk, it is necessary to purchase racks on which bakery products and display cases will be located, which should be well ventilated, since the products have a short shelf life. You also need special cabinets, on one of which there will be a cash register, and on the other, scales. Scales are necessary if, along with bread, various cookies will be sold, which will need to be weighed in front of the buyer. For this you will also need special scoops and plastic bags.

Staff

Only qualified workers should be hired who can fulfill all important requirements. They must have a health certificate because they will sell food products. It is best to hire people who have experience in this field and can quickly navigate and promote all products, correctly place products on shelves and offer customers new products. If it is assumed that the stall will be open every day, then you will have to hire two sellers at once, who will work in shifts.

Range

This business plan for a bread kiosk assumes that the entrepreneur will in the future receive good profits from a business that is promising. In this case, it is necessary to sell not only bread and loaves, but also various cookies, buns, pies, pita breads and pretzels, baguettes and crispbreads. Therefore, you should think through the assortment in advance and invest a fairly large amount of money in it. However, it is important not to make a mistake when choosing a specific product, so as not to have an unclaimed product that will quickly deteriorate, resulting in significant losses.

Budget and profitability of a bread kiosk business plan

Initial costs:

Land rent – 2000 rub. per month;
Kiosk rental – 7,000 rubles. per month or purchase of a ready-made one – 150,000 rubles;
Equipment – 20,000 rubles;
First purchase of goods – 130,000 rubles;
Salary to sellers – 30,00 rubles;
Outdoor advertising – 10,000 rubles;
Registration of individual entrepreneur – 5,000 rubles;
Receiving documents from Rospotrebnadzor – 20,000 rubles.

The average markup for all goods is about 30%, the average revenue per day will be approximately 15,000 rubles, the cost of which will be 11,500 rubles. This business plan for a bread kiosk shows that the stall will pay for itself in the first six months, after which it will bring significant profit to the entrepreneur.

Scientists have calculated that the average person eats 7 tons of bread throughout his life. Indeed, it is difficult to imagine your diet without this type of product, which is why bakery products are classified as everyday goods. This means that bread will be in demand even during periods of economic downturn. That is why bakeries that offer visitors fresh and tasty baked goods will always be in demand.

Bakeries are enterprises whose specialization is the production and sale of bakery products. The specialty of such establishments is the offer of different types of bread, aimed at different consumers (bread with cheese, Italian bread, bread with cereals, etc.). This business has the potential for development despite the competition: success depends on your marketing policy, the successful location of your bakery, and a varied assortment. This business is attractive due to its relatively low investment, quick payback and high demand for bakery products.

The initial investment amount is 866 186 rubles

Break-even point is reached on the tenth month of work.

The payback period is from 1.5 years.

2. Description of the business, product or service

3. Description of the sales market

To successfully launch a project, you need to analyze your main competitors, consider their product range, pricing policy, identify the most active sales hours and implement the knowledge gained in your business. Competitors can be classified as follows:

large manufacturers;
own production of retail stores;
mini bakeries;
semi-finished products are substitutes for finished products.

4. Sales and marketing

5. Production plan

1. Registration with government agencies and paperwork

Registration with government agencies is the first thing you need to start your business with. It is preferable to register as an individual entrepreneur using a simplified taxation system; the tax you pay to the budget based on the results of your activities is 6% of income. Also a mandatory procedure is the registration of cash register equipment with the tax authorities.

A bakery is a production associated with the production of food products. Rospotrebnadzor imposes certain sanitary requirements on bakeries, regardless of whether it is a large-scale production facility or not. In this regard, it is necessary to obtain various permits. To open a mini-bakery you will need the following documents:

conclusion on compliance with fire safety requirements (from the fire inspection);
sanitary and epidemiological conclusions for production and products (separately) are issued by Rospotrebnadzor;
certificate of conformity - obtained from the Federal Agency for Metrology and Technical Regulation.

In addition, each employee will need to obtain a medical record. In general, to obtain all the necessary permits you will have to spend no more than 80 thousand rubles, including medical books for staff (about 1000 rubles each).

Basic requirements of SES:

Availability of sewerage and water supply;
The room is not a basement;
Availability of ventilation;
Availability of separate storage room and toilet;
Walls up to 1.75 meters must be tiled or painted with light paint, the rest and the ceiling must be whitewashed.

2. Search for premises and repairs

As described above, the premises should be located in a public area with high pedestrian traffic. It is possible to locate the bakery on the ground floor of a building with a hotel entrance, in shopping complexes. The area depends on the chosen format and production volume. For the smallest bakeries, premises from 40 square meters are suitable. meters. The approximate rental price for such a square area varies from 35,000 rubles. up to 60,000 rub. per month. You need to be prepared for the fact that you may have to do cosmetic repairs, which will cost about 50,000 rubles.

3. Purchase of necessary equipment and inventory

To open a mini-bakery you need the following equipment:

Name	Quantity	Price for 1 piece.	total amount
Production equipment

Dough mixer
Food table
Proofing cabinet


Refrigerated cabinet
Bathtub washing
Portion scales

Cabinet for finished products
Kitchen tools
Total
Retail store equipment
Trade showcase


Total
Furniture and equipment for staff
Wardrobe

Microwave
Electric kettle
Total
Total equipment costs

4. Search for frames

First of all, you need to find an experienced and professional baker. There are many options: you can search through groups on social networks, through friends, and also through specialized Internet sites. Searching for a qualified employee on official portals will cost approximately 7-15 thousand rubles. It is necessary to hire three bakers, since the enterprise must work every day, and fresh bread must be waiting for customers on the shelves in the morning. In addition, cashier salespeople are needed to issue goods to customers, and a cleaner to service the premises. Often, bakeries need drivers to load and unload the necessary raw materials.

5. Determination of the range of products offered

You need to determine exactly what products you should offer to your consumers. Perhaps you will focus on Italian baked goods, perhaps you will offer dietary types of bread with the addition of cereals; it is possible that there will be a high demand for exotic types of bread. Raw materials for the production of finished bakery products can be divided into two types - mandatory and additional.

The first is the one that is used for almost any bread, regardless of its type: flour, yeast, salt, sugar, vegetable oil.
The second is what is required depending on the assortment offered by the bakery: seeds, nuts, dried fruits, spices, etc.

6. Marketing policy

First of all, you need to think about a sign that will guide potential customers. It should be noticeable and attract the attention of passersby. The production of such a sign together with approval will cost you 60,000 rubles. As for distributing promotional leaflets, you need to budget at least 10,000 rubles. for the work of the promoter, as well as about 5,000 rubles. for printed materials.

It is also desirable to create and promote platforms on social networks; this will allow for an additional flow of customers who are not just passers-by. They can be lured with special offers, promotions, and original products. All news and events of your bakery should be covered on social media. network, if you don’t have time to personally maintain a group and profile, it’s better to hire a promotion specialist. For this purpose it is necessary to allocate at least 10,000 rubles. per month.

6. Organizational structure

The minimum staff for your bakery includes a director, an accountant, three bakers, two cashiers, a cleaner, and a driver.

Director is an employee who performs the key functions of a manager, subordinate to whom are all other personnel. His responsibilities include managing the bakery’s funds, making decisions on employee salaries, hiring or dismissing staff, ensuring decent working conditions, collaborating with contractors, and searching for suppliers. It is advisable for the director to have experience in the catering industry and to know all the specifics of this industry. The salary of this employee consists of a salary (30,000 rubles) and a bonus in the amount of 4% of revenue if the bakery’s targets are met.

As for bakers, these employees are key in your enterprise, because the quality and taste of the finished bread depends on their skills, knowledge of the recipe and experience. It is necessary to consider candidates with secondary vocational education and experience in a similar position. To keep your bakery running smoothly and provide customers with very fresh bread, you need to hire three bakers who will work night and day shifts. Their salary consists of a fixed part (salary of 15,000 rubles) and a percentage of revenue (2%). The baker carries out the process of baking and frying bakery products, places the dough pieces on sheets, in cassettes, forms, determines the readiness of the dough pieces for baking, lubricates the products before baking, controls the temperature and humidity in the oven using instrumentation, and carries out the primary processing of raw materials: sifting, washing, sorting, grinding, softening.

As for the salesperson-cashier, his responsibilities include receiving finished products from the kitchen, serving customers, arranging goods in the display window, maintaining and recording cash documents, ensuring the safety of funds in the cash register, ensuring cash discipline, providing consulting assistance to customers regarding the assortment , quality of bakery products to be sold; control over the availability and correct placement of price tags, as well as over the indication in them of complete and reliable information about the product. The salary of a salesperson-cashier consists of a salary of 14,000 rubles. and bonuses of 2% of revenue.

You can find a delivery driver on social networks and private advertisements without spending money on a search. The driver has a flexible work schedule and delivers raw materials to the bakery at a predetermined time in his car. The driver's salary is RUB 10,000, and you will need to pay his fuel costs in the amount of RUB 3,000. per month. Also, to ensure cleanliness in the bakery, it is advisable to hire a cleaner who will work part-time and carry out her duties at a pre-agreed time; the cleaner’s salary is 8,000 rubles/month.

You can find an accountant remotely or contact a specialized company that provides accounting services. The average salary of a remote accountant is 5,000 rubles. per month.

The general wage fund changes monthly due to the percentage wage system. The wage fund for the first month of operation of the bakery is presented below:

General payroll
Staff	The number of employees	Salary per 1 employee (RUB)	Total salary (RUB)
Manager (salary+%)
Baker(salary+%)
Sales cashier (salary+%)
Driver
Cleaning woman
Accountant
General salary fund

7. Financial plan

Investments in opening a travel agency are as follows:

Name	Amount	Cost of 1 piece, rub.	Total amount, rub.

Dough mixer
Food table
Proofing cabinet
Dough rolling machine
Device for sifting flour
Refrigerated cabinet
Bathtub washing
Portion scales
Rack

MINISTRY OF TRADE USSR

ORDER

On approval of the rules for retail trade in bread and bakery products

1. Approve and put into effect the attached Rules for the retail trade of bread and bakery products.

2. The ministries of trade of the union republics, the Central Union, the heads (urs) of the ministries of the USSR should provide enterprises engaged in trade in bread and bakery products with approved Rules, organize their study and strict implementation by all employees of these enterprises.

3. Consider the Order of the Ministry of Trade of the USSR of September 15, 1967 N 145 and the Rules for the retail trade of bread and bread products in the city retail network approved by this Order to be no longer in force.

Minister
G.I.Vashchenko

Rules for retail trade in bread and bakery products

1. General Provisions

1.1. These Rules apply to all retail trade enterprises selling bread and bakery products.

1.2. The sale of bread and bakery products in the city and cooperative trading network is carried out in specialized and branded bread and confectionery stores, bread departments of grocery stores and supermarkets, in consumer cooperation stores selling everyday goods, bread and food stalls, auto stores and from vending machines*.
________________
* In the future, specialized and branded bread and confectionery stores, bread departments of food stores and supermarkets, consumer cooperation stores selling everyday goods, bread and food stalls, pavilions, auto stores and vending machines selling bread and bakery products, for brevity, are referred to as trading enterprises bread.

In places permitted by trade authorities and boards of consumer cooperative organizations in agreement with the local sanitary and epidemiological station, piece bread and bakery products can also be sold from carts, trays, baskets and by delivery to customers’ homes, construction sites, industrial enterprises, institutions and organizations .

1.3. Employees of enterprises selling bread are guided by these Rules, Store Rules, Special Conditions for the Delivery of Bakery Products, Sanitary Rules for Grocery Stores and additions to them regarding sanitary requirements for stores selling bread and bakery products by self-service, GOSTs, OSTs, PCT, technical conditions and instructions on the specifics of acceptance of consumer goods delivered in packaging equipment, instructions from trade management bodies and higher-level consumer cooperation organizations. The specified documentation must be available at every bread trading enterprise; managers are obliged to organize its study by all employees.

1.4. In specialized and branded bakery stores and departments of other stores, in addition to bread, bakery and confectionery products*, packaged sugar, jam, marmalade, jam, honey, coffee, cocoa, milk, and flour products of own production can be sold.
________________
* The concept of “bread and bakery products” includes: rye and wheat bread of all types, bread made from a mixture of high-quality flour, piece bakery products, butter products, fried and baked pies, donuts, national varieties of bread, dietary products, bagel and crackers ( crackers, straws, crispbread); The concept of “confectionery products” includes: caramel, sweets, toffee, dragees, halva, chocolate, chocolate products, flour products (cookies, waffles, cakes, rolls, muffins, etc.), fruit and berry products (marmalade, marshmallows, etc. .).

1.5. When selling sugar and confectionery, tea, coffee and other goods, you must be guided by the Rules for the retail trade of these goods.

2. Reception and storage

2.1. The delivery of bread and bakery products is carried out according to the orders of organizations and enterprises for the trade of bread in accordance with concluded contracts in quantity, assortment and terms determined by the schedule agreed upon between trade and bakery enterprises (organizations) and approved by the executive committee of the Council of People's Deputies.

2.2. The delivery schedule must ensure uninterrupted trade in bread and bakery products in accordance with the assortment list during the entire operation of the bread trading enterprise. For these purposes, it should provide for repeated deliveries during the day, especially small-piece bakery and butter products.

2.3. An organization or enterprise selling bread keeps records of orders for each delivery in a form that provides records: serial number, date and time of the order, the contents of the order transferred and accepted by the bakery (bakery), the names of the persons who transferred and accepted the order, as well as the actual execution of orders based on quantity and assortment.

2.4. Delivery of bread and bakery products is carried out by road and horse-drawn transport with special bodies in containers, packaging equipment or special trays.

In exceptional cases, with the permission of local trade authorities and sanitary supervision, for a period of no more than 10 days, transportation of bread and bakery products by non-specialized transport equipped with shelves or equipped with baskets and boxes, which are covered with a clean tarpaulin or blanket, is allowed.

2.5. To receive bread and bakery products, it is necessary to arrange unloading areas, ramps or windows (hatches) directly adjacent to pantries equipped with racks for trays.

Unloading platforms, ramps or windows (hatches) must have canopies to protect products from exposure to precipitation during unloading and acceptance.

2.6. Acceptance of bread and bakery products is carried out in the manner prescribed by the Instructions of the State Arbitration under the Council of Ministers of the USSR on the acceptance of production and technical products and consumer goods in terms of quantity and quality, as well as the Special Conditions for the Delivery of Bakery Products.

2.7. When delivering bread and bakery products at night and in the absence of the person responsible for acceptance for quality, acceptance for quantity and weight is carried out simultaneously with receipt, and for quality it can be carried out before the opening of the enterprise.

The administration of a bread trading enterprise must take measures to introduce a method for accepting bread and bakery products at night without the participation of enterprise employees. In this case, the quality, weight and quantity of products are checked before the opening of the enterprise by the person responsible for acceptance.

2.8. A bread trading enterprise must accept baked goods aged after leaving the oven no later than the deadlines established by the Special Conditions for the Delivery of Bakery Products; products with expired aging periods are not accepted for sale in the retail chain.

2.9. The number of non-standard products rejected upon acceptance and sale and returned to the manufacturer must be recorded in the defect log book.

2.10. An organization or enterprise selling bread, as needed, but at least once a month, is obliged to check the quality of supplied bread and bakery products according to physical and chemical indicators (humidity, acidity, porosity, swelling, fat and sugar content) in laboratories of health authorities in accordance with concluded contracts or in a trade organization. Sampling and examination must be carried out in accordance with the requirements of GOSTs.

The selection of samples to be sent for analysis, as well as the results of the analysis, are reported to the product supplier.

2.11. At bread trading enterprises, stocks of bread and bakery products must be stored in clean, dry, well-ventilated and heated premises at a uniform temperature of at least 6 degrees C.

Premises for storing bread and bakery products must be equipped with stock shelves and have tables for slicing bread.

Bread and bakery products in the back rooms of bread trading enterprises are stored in closed cabinets, stationary or mobile racks and container equipment.

To better preserve freshness, bread and bakery products should be covered with covers, blankets or polymer films approved by the USSR Ministry of Health.

Rusks and bagel products are stored separately from bread and bakery products in boxes or bags (lamb products), placed on racks or in cabinets, as well as in packaged form - in container equipment.

2.12. It is not allowed to store bread and bakery products in bulk, close to the walls of the room, in containers stored on the floor without shelves, or on racks located at a distance of less than 35 cm from the floor in the utility room and less than 60 cm in the sales area.

It is prohibited to store bread and bakery products together with goods that have a pungent and strong odor (fish, herring, tobacco products, soap, perfumes, etc.).

2.13. The density and method of laying bread and bakery products must ensure the preservation of the presentation of the products. For these purposes, lay:

tin bread - in one or two rows on the side or bottom crust;

hearth bread and bakery products (loaves, challah, rolls, etc.) - in one row on the bottom or side crust with a slope towards the side or back wall of the tray;

small-piece bakery products weighing up to 200 g inclusive and butter products - on the bottom crust in one or two rows, and products with finishing on the top crust - in one row;

national products (chebureks, flatbreads, Armenian and Georgian bread) - in one row on the bottom or side crust before cooling and in three to five rows after cooling.

Armenian thin tandoor lavash is stored in a suspended state, one piece at a time, until it cools and laid on the bottom crust for up to 8-10 rows - after cooling.

It is not allowed to reload bread and bakery products from trays into carts, boxes or baskets in bulk.

2.14. In the case of delivery of bread and bakery products by non-specialized transport, in accordance with clause 2.4 of these Rules, they are allowed to be stored in the same boxes or baskets in which they arrived from the bakery; in this case, the products must be placed in containers in one row in a vertical position, without excessive density, causing deformation or loss of presentation.

2.15. Closed containers for storing bread must be ventilated daily for 1-2 hours and washed at least once every 7 days with warm water and soap and wiped with a 1% solution of acetic acid, and then dried.

Bedspreads and covers made of polymer films must be ventilated and dried daily to prevent them from becoming dirty.

In areas with a hot climate, where there is a risk of potato bread disease, storing bread in closed containers and covered with polymer films is possible only during the cold season.

2.16. Bread trading enterprises selling cakes and pastries must have refrigeration equipment.

3. Preparation of bread and bakery products for sale

3.1. At sellers' workplaces, and in self-service stores in cabinets, cabinets and other equipment intended for customers to independently select goods, bread and bakery products must be placed before the start of trading in sufficient quantity and in an assortment no less than that provided for in the assortment list.

Bread and bakery products supplied to self-service stores in container equipment are sold directly from it; the installation of packaging equipment should provide customers with access to products from only one side.

Baked goods, crackers and confectionery products are served in the sales area of self-service stores pre-packaged and packed in bags made of paper or polymer films approved by the USSR Ministry of Health.

3.2. Samples of all commercially available types of bread and bakery products with standard price labels are displayed in the counter display cases. In self-service stores, price tags are affixed to the equipment on which bread and baked goods are placed.

Dietary bakery products are placed on separate shelves; In addition to price tags, notes on their use are posted.

4. Sale of bread and bakery products

4.1. The sale of bread and bakery products is carried out in compliance with the current standards for distributing them into one hand.

4.2. At an enterprise selling bread and bakery products, during the established operating hours, bread and bakery products must be on sale in the assortment specified for the enterprise in the assortment list. It is allowed, no more than two hours before the end of work, to reduce the assortment of those available for sale: bread - up to two items, bakery and pastry products (together) - up to three items.

4.3. Bread and bakery products may be on sale at a bread trading establishment after leaving the oven for no more than:

36 hours - bread made from rye and rye-wheat wallpaper and rye peeled flour, as well as from a mixture of wheat and rye flour;

24 hours - bread made from wheat-rye and wheat flour, bread and bakery products weighing more than 200 g from high-quality wheat, rye flour;

16 hours - small-piece products weighing 200 g or less (including bagels);

after these periods, the sale of bread and bakery products is prohibited; they are subject to removal from the sales floor and are returned to the supplier as stale.

4.4. In self-service stores, for the selection of bread and bakery products by buyers, there must be metal tongs, spoons, spatulas at the rate of at least two pieces for each linear meter of equipment on which bread and bakery products are placed, and neatly cut strips of clean paper placed in a special box.

4.5. At the request of buyers, piece bread and bakery products weighing 0.4 kg or more (except for packaged products) are allowed to be cut into 2-4 equal parts and sold without weighing.

4.6. For cutting bread, lever and manual bread-slicing knives are used, the blades of which must be constantly and well sharpened to reduce the number of crumbs, quickly and evenly.

4.7. The sale of bread and bakery products that do not meet the requirements of current standards and technical specifications, as well as those with signs of damage from improper storage, is prohibited.

In the event of the sale of poor-quality bread and bakery products, employees of a bread trading enterprise are obliged, at the request of the buyer, to unconditionally exchange them for good-quality ones or return the money; Low-quality bread and bakery products returned by the buyer are considered a sanitary defect.

4.8. The pieces of bread and breadcrumbs remaining after the sale are collected in special boxes with lids and used as directed by a higher-level trade organization.

Products that have been subjected to accidental contamination during sales, falling to the floor, etc., as well as bread crumbs formed during cutting and storing bread, are collected separately in special metal or polymer containers marked “sanitary defect” and given to livestock feed according to instructions from a superior trade organization.

4.9. If during storage or sale signs of potato disease are detected in bread and bakery products in accordance with the Instructions for the Prevention of Potato Bread Disease approved by the USSR Ministry of Health (dated January 12, 1983 N 2658-83), such products must be immediately removed from the utility room and the trading floor and, in the prescribed manner, sent to feed livestock or destroyed.

4.10. Shelves, cabinets, trays, container equipment in which bread and bakery products infected with potato disease were stored are thoroughly washed with a soapy solution and then with hot water.

5. Sanitary requirements

5.1. Employees of bread trading enterprises must have white sanitary clothing for work during unloading, laying out, slicing and selling, and dark clothing for cleaning work.

5.2. All employees of bread trading enterprises who are in direct contact with products are required to undergo a medical examination and examination for bacillary carriage within a specified period of time in accordance with the Instructions for conducting mandatory preventive examinations approved by the USSR Ministry of Health.

Employees who do not undergo a medical examination in a timely manner are not allowed to work.

5.3. Metal equipment for selecting bread and bakery products (tongs, spoons, spatulas) are thoroughly washed with hot water and wiped dry every day after work, and if necessary (falling on the floor, contamination, etc.) during the working day.

5.4. Bread trading enterprises must have a sanitary journal of the established form, in which the results of sanitary inspections, instructions and proposals of the sanitary and epidemiological service authorities are recorded.

Electronic document text
prepared by Kodeks JSC and verified against:
mailing file

If you are thinking about how to open a bread kiosk, then you understand that its location in a residential area of the city or in any place with high traffic can be an excellent type of business even for a novice entrepreneur. By relying on high turnover, over time you can achieve much more favorable terms of cooperation with suppliers, mini-bakeries and bakeries.

What do you need for work?

So, if you are seriously thinking about how to open a bread kiosk, you should know that this will require the following:

Permission for this activity from several departments of the local administration;

Trade equipment, namely wooden trays, racks and a cash register;

A stationary kiosk, it can be new or used;

Agreement with suppliers of bakery products;

One or two product sellers.

Preparation process

Before opening a bread kiosk or stall, you need to find out from the local administration where you have the right to locate a retail outlet in accordance with existing rules. In some cities, the space for the location of such retail outlets is very limited, so you have to proceed not from your own wishes, but from the requirements of government authorities. When you choose a specific location, you will need to coordinate it with the architecture and urban planning department, and then get permission from the trade department.

Speaking about how to open a bread kiosk, we should touch upon a very important point - the place of trade itself. It is worth evaluating the proposals of companies engaged in the manufacture of such structures in the city or in its environs. This way you will have at least some idea of how much you will spend on the kiosk itself.

If it is possible to order a new one, then it is worth doing, otherwise you can agree to purchase a used stall with the owner, who is liquidating his own outlet. All costs associated with dismantling and transportation will most likely be borne by you.

Equipment

If you decide to open a bread shop, you must understand that you will need to equip it with everything you need. The equipment in this case can be as simple as a few shelves and wooden trays. In addition, you will need to install a fire alarm.

You need to purchase a cash register and register it with the tax service, provided that you already have the status of an individual entrepreneur, and also enter into an agreement for its maintenance. The permitting authorities must accept your ready-to-operate outlet. Here we are talking about Rospotrebnadzor and the fire inspectorate.

Further actions

When you already have all the necessary documents, you can collect a database of all possible suppliers of bakery and confectionery products with whom you can potentially cooperate in your region. When drawing up a business plan for a bread store, it is worth considering that many manufacturers do not work directly with retail outlets, but carry out wholesale sales to companies that then distribute the goods themselves.

It will be more convenient for you to work with wholesalers. Given that they make an additional markup on the product, you do not need to independently organize the delivery of bread from the bakery or factory, which makes life much easier.

You will need a salesperson at a bread kiosk (or several). It must be reliable in every way. It is best if he has recommendations from several of his past employers. A polite and honest seller is the key to the fact that your retail outlet will prosper in the future. It is better to change several implementers in order to find a worthy one, than to constantly suffer losses from the fact that the first one you come across will perform his duties in bad faith.

Conducting activities

You need to think carefully about how your store will operate. This could be simply a retail outlet where bread and related products will be sold, or a place where not only sales are carried out, but also production, that is, combined with a small bakery. In the first option, the main problem is to sell a sufficient volume of products and control demand, since bread is a perishable product. However, organizing such a business requires lower costs.

In the second case, production can be controlled, and fresh bread, which is produced directly in front of customers, costs much more. But in this case we are talking about more significant costs.

In this case we are talking about the first option. Its cost may vary depending on the locality in which the enterprise is organized, as well as on other factors, for example, the premises that will be used.

Expenses

If we talk about how to open a bread store, then it is worth saying that this business is associated with a number of expenses. The main ones:

Renting retail space will cost at least 50 thousand rubles per month;

The cost of the equipment will be about 25 thousand;

For a thousand units of purchased goods you will need to pay about 30 thousand rubles;

The average staff salary per person is 8 thousand rubles;

Coordination of various documents will cost 20 thousand;

Registration of an individual enterprise will cost 20 thousand or more.

Your income will depend on the successful location of the open store. It is best to place it near residential areas of the city or transport stops in the busiest area. Since the state controls markups on this type of product very strictly, the main profit will depend solely on sales volume.

Modern bakery

If we talk about how to open a bread stall, then it is worth saying that you can create a completely unique business in your city. This could be a bakery where customers will find a huge range of fresh products. This will attract more and more customers. The bakery does not only offer baked goods; it also offers a variety of pastries, pastries, pies, gingerbread cookies, and sometimes handmade sweets.

All products are top-class, they are aimed at even the most demanding consumers. The main product here is bread, which is in high demand, because it is a product of the highest quality. You may also think about opening your own bakery along with a bakery, even if it is small.

It is quite possible to create a retail outlet, offering the buyer products of a level with which he is not yet familiar. Ideally, you should organize your own workshop and several sales points, where only your product will be available.

Bread business: profitable or not?

When organizing such an enterprise, you will encounter several nuances. To set up a workshop you will need an area of approximately 20-50 square meters.

All necessary equipment will cost about two million rubles. It will take a lot of time and money to develop your own technology and create an original assortment.

From a business point of view, it is ineffective to produce only five to eight types of products in such a workshop, because opening it requires quite large expenses, which may not be recouped. At first, you will have to somehow manage without a technological workshop.

Business pitfalls

The Russian habit of saving on everything, even when opening top-class establishments, can play a very cruel joke. You can give an example from life. The most luxurious store window is simply replete with delicious pastries. And to the question “Do you bake it yourself?” the seller begins to tell us that the baking process takes place here, and semi-finished products come from Germany.

By European standards, the sale of such products is considered fast food for the poor. However, for modern Russia this is already an achievement. For decades, bread cost a penny, and it was bought for next to nothing for livestock. It is worth noting that this product will always be bought, you just have to choose the right place.

Now, when a buyer encounters beautiful baked goods on supermarket shelves, even if they have been frozen, he gradually gets used to innovations. Every day such a person looks askance at new products, but prefers to buy what is already familiar to him, only allowing himself some liberties for the holiday. And you will encounter these prejudices if you decide to open a mini-bakery with a bakery.