The scene is repeated every day: minutes after leaving work, the subject goes to the neighborhood bakery and needs to share the space with dozens of people. While waiting in line, the smell of fresh bread invades the environment, and it is impossible to stop the imagination. Finally, how to set up a bakery to take advantage of that demand and leave an employee’s life?
How to stand apart from the rest? Make a one-of-a-kind face and personality for your business. It gives you a character and makes it simpler for your customers to remember you. Everything characterizes your image’s picture, from your logo to the name on your pastry kitchen’s door handle. Pick fitting hues and normalize the palette for all marking things. Utilize other structure components to help you in making your pastry kitchen’s writing material.
At the point when you are situating your bread shop brand, recollect everything should be reliable. You must be unique in your arranging and execution. Situating a brand can be a mind-boggling task, yet if you know your systems, usage timings, and you’re imaginative — at that point, everything works out.
In this article, you will learn how to set up a bakery with some of the main factors determining success in the area.
How to set up a bakery
The first step to assemble the bakery is to evaluate the demand. It resorts to market analysis, which considers the behavior of consumers, competition, and suppliers.
Michel Suyas argues that it is possible to divide the clientele into three types :
- The consumer who is a loyal customer and promotes the bakery among his friends and family
- The customer from outside the city, who visits the bakery when it is close to the premises
- The client who appears once and never returns
As in all companies, the challenge is to offer quality products and services to captivate the consumer and have more customers of the first type than the third. The brand is built thanks to your service, the selection of products, your quality, and consistency to meet the demand.
For this, the entrepreneur recommends that the entrepreneur pay attention to the process of opening the bakery. “The inauguration is important because, at that moment, you select the equipment, according to the desired quality and quantity, and project the structure,” he says. It should be remembered that the planning of this stage is essential to avoid failures in the future.
Observe the risks
Like any other business, opening a bakery involves risks for the entrepreneur. To minimize them, it is necessary to identify the weak points and look for solutions that make the bakery profitable. Suas believes that there are four determining factors for the failure:
Location
The demography of the cities constantly changes, depending on the real estate evolution and the alterations in the business scenario. You need to pay attention not to be surprised by a sudden change in demand.
Rental agreement
Michel Suas explains that, depending on the value, the rent can affect the bakery’s profits. The recommendation is to stipulate a limit of 6% of the invoiced monthly.
Cost of food
The cost of food is what generates the greatest loss in this field. Not only to produce bread and cakes, but also by the waste of supplies and that which is not consumed.
Cost of labor
To create a bakery that produces quality and consistently, it is necessary to invest in skilled labor and train these professionals, which raises costs and may harm profitability.
Finally, the specialist points out that it is necessary to understand that it does not make sense to open a bakery if you do not have anything special to offer about the competition. The search for a competitive advantage must be the mantra of those who intend to start in the area.
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