The millwright bakery in Maple,., a similar operation to Breadcrafter, currently bakes loaves a day for wholesale in the connor City Area. This bakery has been open since november 1995 and has not yet experienced a summer tourist influx. It has stopped taking on new accounts for fear of exceeding its production capacity during that season. Millwright finds the port Hanover area very attractive, but delivery from Maple is impractical. This summer season will bring Millwright a large influx of cash, and they will almost certainly consider establishing a bakery in Port Hanover if none yet exists. Breadcrafter will set up its storefront bakery in the Green lake shopping Center. The center is conveniently located on one of the busiest arteries to and from Port Hanover. It has plenty of parking and is easily accessible from the road.
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Breadcrafter will economize on bookkeeping costs by handling its payroll duties in your house. Year end bookkeeping will be handled by a professional accountant. Market, the specialty bread market is about to experience enormous growth. Throughout the country small bakeries are appearing at an increasing rate. Chain stores, such as Great Harvest Bread Company, are experiencing tremendous growth by capitalizing on the wholesome appeal of fresh baked loaves. According to the Bread baker's guild of America, a trade organization, membership increased 1995. As people become more aware of its healthy nutritional profile, good bread becomes even more attractive. There book is currently only one source for artisan breads in Port Hanover, toothsome foods Company, where the proprietor learned to bake. Market tests performed in the summer of 1995 by toothsome foods Company showed strong demand for the product, no price resistance and the need for a more frequent and visible presence. As a pilot program with no promotion in the summer of 1995, toothsome foods Company was able to sell all available loaves (20 30 per bake, two bakes per week) all summer long. Even without the benefit of window signage or a consistent delivery schedule, kevin Richards and tfc have developed a loyal following of regular buyers that continues to grow.
The oven provides intense, even heat and a controllable amount of steam injection, allowing tremendous control of crust crispness. Everything from soft white sandwich breads to thick crusted, dense savory breads to sweet baked goods can be perfectly baked in this oven. While breads are house baking, the baker will begin mixing the long fermenting doughs to be baked off the next day. Labor saving equipment including a dough divider and a bread moulder makes this possible. Hot breads will begin coming out of theoven by 7:00 am, and all baking will be finished by 10:00. The storefront will open at 9:00 am and close at 6:00 pm monday through Friday. Saturday hours will be 9:00 am to 4:00 pm for sales only. Part time employees will work the counter and assist with store maintenance during peak hours while the baker is baking. A beverage cooler and coffee machine will encourage convenience sales at the register.
A self serve beverage cooler filled with soft drinks lab will also help increase revenues, as will the sale of fresh brewed coffee. Production, production of sellable breads is projected to begin on July 1st 1996. Raw ingredients will be ordered for twice a month delivery from North Farm co-op and Sysco Inc., at which time a two week production schedule will be drawn up by kevin Richards, the proprietor/baker. Ingredients will be stored in a dry storage area and in a walk in cooler (already on the proposed premises). Rent of the facility will be 1,050 per month with utility costs running approximately 725/month. Scheduling will begin with three large bakes per week (MWF) and two small bakes (t,th). Due to the extended shelf life of sourdough breads, product can be sold for two days before staling. Each bake day the baker will bake breads in a deck oven.
The bakery equipment is chosen with versatility in mind. After establishing the business, Breadcrafter will research the possibility of producing sandwiches to increase revenues. This investment would require approximately 1500.00 for the purchase of equipment and ingredients. The company will also pursue wholesale contracts. Toothsome foods Company has indicated interest in a contract to produce two Christmas products on a per loaf basis, Cherry Chocolate Fruitcake and Midwest Christmas Stollen. These products can help generate revenues in the slower Autumn months. The proprietor will also consider producing some of toothsome foods' current lineup of Handmade Breads on a wholesale basis.
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The company is in the process of securing 70,000 in start up financing. Breadcrafter's breads will stand out from the competition due to their uniqueness and outstanding quality. Most professional of the breads are european in style, including sourdough, miche (a traditional French whole wheat bread and sourdough rye. These breads are made by the sourdough method which uses no added yeast. This method imparts a rich flavor, which can be tangy or mild, as well as a toothsome inner crumb and a crackly crust. By using this method, a skilled baker can create truly delicious breads without added fats or sugars, making many of Breadcrafter's products 100 fat free.
Sourdough breads also have an extended shelf life, remaining fresh for days without the use of preservatives. Breadcrafter will also offer specialty breads, which will be made in the sourdough way with the addition of such luxurious ingredients as Parmagian cheese with fresh ground pepper and dried Michigan cherries with roasted pecans. Spent Grain Bread, made with barley leftover from beer brewing, is another unique product that Breadcrafter will offer. Two varieties of French style baguettes will be offered fresh daily, a high demand product that is available nowhere else greek in the area. Breadcrafter will also produce White and Wheat Sandwich Breads with soft crust and a tender crumb for traditional American Style sandwiches. As the needs of the customer change, so will the lineup of Breadcrafter's products.
The company, breadcrafter will be created to serve the port Hanover community by exploiting the need for a good bread bakery. It will offer a variety of high quality, european and American style artisan breads, baked fresh in its storefront bakery. The company's immediate goals are to achieve start up by july 1st, 1996, in time to capitalize on the lucrative summer tourist season. It will start with the proprietor, kevin Richards, as baker and manager with the help of two part time employees. The company should gross over 100,000 in its first year.
Long term goals include the addition of a takeout sandwich store to the storefront and wholesale bread sales within one year. Kevin Richards, the proprietor and baker, is the creator of Breadcrafter. For four years, he has been employed at toothsome foods Company, a specialty foods manufacturer in Port Hanover, michigan. His experience as a production Supervisor and as a research development cook bring a sense of production realities and technical savvy to the company. As the driving force behind tfc's current Handmade Bread program, kevin has two years practical experience with sourdough breads. He holds a ba in English Literature from the University of Michigan. Renee richards, kevin's wife, also has bread baking experience. She baked bread at the Grainery food co-op in Port Hanover, michigan for one year, and she contributes a keen sense of the bread market. She also contributes retail sales experience accrued through several retail jobs around Port Hanover.
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Together they bring a wealth of practical qualitative experience and a realistic market sense to the company. Breadcrafter is currently seeking 70,000 in loans to get the business underway. Major costs include equipment purchases, shop rent, ingredient purchases, site modifications, and marketing, which total 61,000. Projected sales for the first three months, based on market and competition studies, will total 41,087. Total operating expenses and cost of sales will leave an average profit of 4,740 per month. Opening day is scheduled for July 1st, 1996. While Breadcrafter has the potential for high growth, the first three years will be spent establishing company financial stability and increasing market share.
The main marketing focus will be an eye catching sign, the scent of fresh bread wafting out of the storefront, and essay periodic printed advertisements. The company will sample its products liberally. After establishing the operation, the company will explore the possibility of making takeout sandwiches. Delivering wholesale bread and baked goods to area restaurants and specialtyretailers will also be considered. The company is being founded by kevin Richards, an artisan baker currently baking breads and pastries for toothsome foods Company in Port Hanover, michigan. Kevin has spent the last two years building the tfc program from the ground. His wife renee richars is also a bread baker, having baked for one year at the Grainery food co-op, Breadcrafter's chief competitor.
goes out of style. Breadcrafter will produce and sell high quality, handmade breads to the residents and tourists of Port Hanover and Freeman county. The company will focus on European Style; naturally leavened breads and baguettes made with high quality ingredients. Breads will be baked and sold at a storefront facility using a 4 deck, steam injected bread oven. Labor saving devices will allow the proprietor to run the entire operation with the help of two part time, seasonal employees. Breadcrafter's main competition includes a health food store, three pastry shops and three supermarkets in the port Hanover area. Its advantage lies in the high quality of its products due to specialization and artisan manufacturing.
Other Current liabilities (interest-free) 0, total liabilities 101,000, capital, planned Investment, patterson 55,000, fields 55,000. Other 0, additional Investment Requirement 0, total Planned Investment 110,000, loss at Start-up (Start-up Expenses) (64,000 total Capital 46,000, total Capital and liabilities 147,000, total Funding 211,000). Photo by: Alaettin yildirim, breadcrafter 8900 Green lake road, port Hanover, michigan, 49333. This business plan is a tightly constructed, succinct consideration of all factors relevant to launching writing this bakery. From rent charges to competition and seasonal changes to costs per loaf, this plan hasn't left anything l without being overly verbose. This exemplary plan is very focused and complete, which will help the business stay on course. Executive summary, the company, products, production, market. Marketing, risks, finances, executive summary, awareness of high quality baked goods is on the rise. Good bread is a rare combination of nutrition, convenience, and luxury.
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F, riends, c afé, u ltimate, h angout, d estination, b usiness. P lan, b usiness. Proposal : The idea is to establish afocused quick service bakeryOutlet (qsbo) chain startingits first unit at sector 14 koperkhairne. The brand name of the restaurant is Friends Cafeand the company will be registered as Friends CafePvt. For youngsters via quick service and the familywho live in residential complexes via quick deliverywill be targeted. Start-up Funding, start-up Expenses to fund 64,000, start-up Assets to fund 147,000, total Funding Required 211,000, non-cash Assets from Start-up 77,000, cash Requirements from Start-up 70,000. Additional Cash raised 0, cash Balance on Starting Date 70,000, total Assets 147,000, liabilities, current Borrowing 0, long-term liabilities 100,000, accounts payable the (Outstanding Bills) 1,000.