How to Open a Financially Successful Bakery / Edition 1

by Sharon L. Fullen, Douglas R. Brown

Overview

The small bakeries that are popping up every where in this country can be started with a low investment compared to other food business, and can be highly profitable! This is the A-to-Z guide to making it in your own small bakery! Learn the expert tips, tricks, and a vast gold mine of crucial how-to information you just can't find anywhere else. This is a perfect book for entrepreneurs, schools, colleges and technical training centers. This detailed text contains all the information you will ever need to needed to start, operate, and manage a highly profitable bakery.

While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan, how to buy and (sell) a bakery, basic cost control systems, profitable product planning, sample floor plans & diagrams, successful kitchen management, equipment layout and planning, food safety & HACCP, successful food & beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire & keep a qualified professional staff, brand new IRS tip reporting requirements, managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. Never before has so much practical information about the bakery business been offered in one book.

This is an ideal guide new for comers to the business as well as experienced operators. In addition to basic operational practices this book will demonstrate show how to: increase impulse sales and improve presentation, utilize merchandising fixtures and techniques, cross merchandising, point of purchase materials, how to develop a product sampling program.  The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version.  It may be obtained separately by contacting Atlantic Publishing Group at [e-mail]

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice.  Every book has resources, contact information, and web sites of the products or companies discussed.

Product Details

ISBN-13:	9780910627337
Publisher:	Atlantic Publishing Company FL
Publication date:	01/12/2004
Edition description:	Book With CD-Rom
Pages:	288
Product dimensions:	5.30(w) x 8.00(h) x 0.80(d)

Table of Contents

Chapter 1 Starting Your Own Bakery 11

Solidifying Your Vision 11

Ways to Explore Your Passion 12

Launching Your Business 12

Chapter 2 The Basics of Buying a Bakery 17

Real Estate and Its Value 17

The Value of Other Assets 18

Goodwill 20

Terms, Conditions and Price 20

Initial Investment 22

Strategies for Buying a Bakery 25

Financing 26

Borrowing Money 27

Closing the Sale 29

Chapter 3 How to invest in a Franchise 31

Definition of Franchising 32

Advantages of Franchising 32

Disadvantages of Franchising 33

Minority Participation in Franchising 35

Franchise Financing 35

Evaluating a Franchise Opportunity 35

Conclusion 36

Chapter 4 Planning for Success - Writing a Business Plan 37

The Five Keys of Success 37

What a Business Plan Includes 38

Products/Services 42

The Location 42

Business Plan - The Marketing Plan 44

What Will You Sell Customers? 46

Business Plan - The Management Plan 49

Business Plan - The Financial Management Plan 50

Business Plan Resources 52

Chapter 5 Launching Your Business - Pre-Opening Activities 53

Governmental Laws, Regulations And Licenses 53

Opening the Bakery Bank Account 56

Insurance 56

Organizing the Pre-Opening Activities 57

Contacting Purveyors and Supplies 58

Opening Labor 58

Public Utilities 59

Security Needs 60

Support Service Providers 61

Chapter 6 Successful Employee Relations and Labor Cost Control 67

The Value (and Cost) of Employees 67

Hiring Bakery Employees 70

Key Points For Conducting Employment Interviews 70

Screening Potential Employees 74

What to Look for in Potential Bakery Employees 75

The Final Selection 76

Rejecting Applicants 77

Employee Handbook/Personnel Policy Manual 77

Personnel File 78

Training 79

Evaluating Performance 83

Scheduling 84

Terminating An Employee 86

Chapter 7 Your Customers 89

Who are Your Customers 89

People, People, People 90

Bringing in New Customers 93

How to Keep Customers Coming Back 93

Incentives 96

Delighting Your Guests 100

Word-of-Mouth Advertising 102

Points Of Difference 103

Your Staff Makes the Difference 104

Focus on Making Your Guests Happy 109

Chapter 8 Marketing Your Business 111

Internet Marketing and You 111

Social Media: Why You and Your Business Need It 113

Email Marketing: Why It's Still Effective 128

Web Marketing: Why It's A Tried-And-True Method 129

Case Study: Paul's Pastry Truck 132

Conclusion 133

What is Traditional Marketing? 134

Do-It-Yourself Marketing 135

Desktop Publishing Applications and Ideas 136

Do I Need A Website? 137

What To Put On Your Website 139

How Do You Get An Effective Website? 140

Find Support with Suppliers 142

Band Together 142

Investing in Customers 143

Customer Costs 144

Advertising 145

Chapter 9 Public Relations: How to Get Customers in the Door with Little Cost 149

What Is Public Relations? 149

Launching a PR Campaign 151

Creating Your Press Kit 156

What's News? 157

Choosing Your PR Contacts 158

Developing Allies 159

Employee Relations Is Also Public Relations 163

Planning For The Unforeseen 164

Chapter 10 Choosing Your Product Mix 165

Food 165

Your Niche 167

Serving Meals 169

Beverages 169

Selling Something Other than Food 170

Chapter 11 Profitable Menu Planning - How to Get Maximum Results 171

Going Beyond Bread 171

Recipe and Procedure Manual 177

Ordering Manual 177

Projecting Menu Costs 177

Projecting the Actual Average Cost per Customer 179

Projecting Menu Prices 179

Nutritional Claims 183

Displaying and Printing Menus 183

Chapter 12 Recipe Development and Production 185

Experimentation 185

Ask for Help 186

What Will Be On Your Shelves? 187

Setting Production Standards 187

Chapter 13 Equipping Your Bakery 189

Equipment Budgeting 189

Buying Used Equipment 191

Leasing Your Equipment 192

Making Wise Equipment Purchases 193

Bakery-Specific Equipment, Tools and Supplies 196

Computers - How to Use Them and Profit from Them 202

Industry Specific Computer Systems 205

Food Service Software 207

Accounting Software 210

Other Computer Uses 210

Chapter 14 Public Areas of Your Bakery 211

Creating a Design Focal Point 211

First Impressions 213

Create a Presentation 219

Ice Cream Freezers/Milk Dispensers 222

Front-of-the-House Work Areas 223

Senses Check 224

Chapter 15 Dedicated Work Areas 225

Delivery Areas 225

Storage 227

Waste & Recycling 228

Your Office 229

Chapter 16 Creating a Safe and Productive Business and Work Environment 231

Good Ergonomics 231

It's Good To Be Green 232

Chapter 17 The Essentials of Food Safety, HACCP and Sanitation Practices 241

What Is HACCP? 242

HACCP Procedures 245

Preparing Food 250

Cooling 255

A First-Rate Facility 259

The Intruders 263

Handling Viruses 265

Kitchen Safety 266

Safety First 272

Chapter 18 Your Bakery Staff 273

Kitchen Personnel 273

Chapter 19 Successful Kitchen Management and Control Procedures 277

Purchasing 277

Kitchen Controls 281

Identifying Inventory Theft 283

Chapter 20 Internal Bookkeeping: Accounting For Sales and Costs 285

Accounting Software 286

Payroll 289

Tipped Employees 289

Chapter 21 Successful Budgeting and Operational Management 293

Monthly Budgeting 293

Labor 297

Controllable Operational Costs 297

Services 298

Utilities 299

Fixed Operating Costs 300

General Operating Costs 300

Total Net Profit 302

Ordering Operational Supplies 303

Chapter 22 Basic Cost Control For Food Service Operations 305

Cost Controls Are Crucial 305

Cost Ratios 310

Beverage Sales 312

Controlling Food Costs 313

Sales Mix 315

Pricing 316

Financial Analysis 318

Shrinkage 319

Purchasing and Ordering 320

Chapter 23 Controlling Your Labor Costs 321

Manage Time Wisely 321

Chapter 24 Leaving Your Bakery Business 327

Your Exit Plan 327

Passing Your Business On 328

Grooming Your Replacement 329

Selling Your Business to Your Employees 329

Saying Good-bye 330

Chapter 25 Resources 331

Accounting and Financial 331

Food Service and Bakery Associations and Organizations 331

Employee 331

Equipment and Tools 332

Music Licensing 332

Production 332

Publications 332

Safety, Labeling and Nutritional Info 332

Index 333