The Bakery Business Plan

1. The BakeryBusiness Plan Heather Haeusler, Whitney Block, Nicole Greenbank, & Andrew Spencer.

2. 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.

3. Operations Plan

4. 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.

5. Organizational Structure

6. Floor Plan

7. Work Plan • 4:00am – Start Baking • 8:00am – Bakery Opens • Leave for farmers market: • 5:00 pm Bakery Closes

8. Quality Control Program • Regulations • Local • Consumer Protection Branch • CFIA • Labour • Sanitation

9. Capital Budget

11. Inventories • Desired Inventory = 0 • Average Days for Inventories • Raw Material Inventory = 30 days • Finished Goods Inventory = 2 days

12. 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

13. Administration, Marketing, and General Expenses • Accounting • Bookkeeping • Management • Fuel for delivery • Benefits • Income Tax • Interest on Debt • Marketing

14. Human Resources

15. 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

16. 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

17. Assistant Baker/Waitress • Responsibilities: • Assist in baking • Operate Cash register and serve customers • Dishwashing, and basic janitorial skills

18. 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

19. Additional Training • All staff members will take the one day Safe Food Handling Course • Other food safety programs offered by SIAST will be taken

20. HR Stratagies • Motivation: • Family Business • Membership benefits

21. Marketing Plan

22. The Marketing Mix • Products/Services • Breads-various varieties • Buns • Tarts • Muffins • Cookies • Sitting area with coffee/tea and in-store products

23. Marketing Mix • Price • High, but still competitive • Promotion • Fresh, homemade, good quality, down home farm feel • Place • Wakaw, Saskatoon, Melfort

24. 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

25. SWOT Analysis • Internal Strengths • Family business • Location • Homemade recipes • Internal Weaknesses • Location • Inexperience • Increased prices

26. 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

28. Compared To….

29. 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

30. Distribution Path

31. Marketing Plan Budget

32. Financial Plan

33. Financing

35. Ratio Analysis

36. Risk Analysis

39. 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

40. Questions/Comments?