Confectionery activities. How to open a candy store: drawing up a business plan

Development  Start off necessary from studying the legal basis. The future entrepreneur will need to familiarize himself with the rules for creating a company, the procedure for registering a business with the state and opening bank accounts. The main attention should be paid to industry regulations.

Name of the normative act	a brief description of
Civil Code of the Russian Federation	Unified principles for conducting commercial activities on the territory of the Russian Federation
Law No. 29-FZ of January 2, 2000	Principles of organization production control when selling confectionery products
SP 1.1.1058-01	Sanitary rules for organizing food production, storage, transportation and retail sale
GOST R 51773-2009	Requirements for retail space
SanPiN 2.3.2.1078-01	Hygienic standards applicable to food products and packaging
SP 2.3.6.1079-01	Organization rules Catering
Letter of Roskomtorg dated July 10, 1996 N 1-794/32-5	The procedure for accounting and registration of acceptance, release and storage of goods in the sales area
	Methodology accounting production costs

The full text of the documents can be found in free versions reference and legal systems. A number of instructions have been published on the official websites of the Federal Tax Service of the Russian Federation, the Ministry of Finance of the Russian Federation, the Pension Fund of the Russian Federation and the Social Insurance Fund of the Russian Federation. You can get valuable information on special forums, as well as from federal electronic publications.

Brief overview of the market

There was no clear trend in the segment. The industry is going through the crisis relatively well, and the dynamics differ little from the food segment. The main volume of products is supplied by domestic manufacturers. The Moscow region has remained the leader in the production of confectionery products for several years. The leading role is played by large and well-known factories: “BABAEVSKY”, “Red October”, “A. Korkunov”. Foreign brands also have a strong position. The largest sums in the past period were earned by MARS LLC, FERRERO RUSSIA CJSC, and ROSCHEN LLC.

Sweet dreams of Russians: assortment and consumer behavior

Until 2014, turnover in the sales of confectionery products was steadily increasing. The drivers were the growth of household incomes, as well as the constant expansion and updating of the assortment. Manufacturers regularly offered sweets fans original flavor combinations and changed recipes and packaging. The main products were baked goods and chocolate. According to experts, by 2019 there will be a shift in favor of flour products. This is due to the availability of products compared to sugary treats. However, the baking market is close to saturation, which is worth considering when opening your own confectionery shop. Even during the compression of the segment, the range remains more than wide:

Economic difficulties and instability of the national currency had minimal impact on production volumes.

In 2015, demand in the segment decreased. The reason was the increase in retail prices. The cost of chocolate products increased by approximately 38%, and caramel by 35%. On average, sweets cost Russians a quarter more. In 2016, the trend continued, but the pace slowed down significantly. Thus, by September the price increase was:

· products containing cocoa - 14.6%;

· caramel - 15.6%;

gingerbread - 9.6;

· cookies - 9.5%;

· cakes - 5.3%;

· cupcakes and rolls - 8.1%;

· glazed sweets - 14.5%.

The minimum cost of sweets is fixed in the Ural, Volga, Siberian and North Caucasus federal districts. Prices reach their peak values ​​in the Far East and the Central region.

Consumer behavior in the segment has its own specifics. Thus, most Russians cannot accurately name the manufacturer of their favorite sweets. The impersonality of demand is evidenced by a study by the Center for Research and Development of the TSUE.

The division of visitors to confectionery shops by gender is weakly expressed. However, experts regularly note a slight predominance of women. Interestingly, women prefer chocolate, while men are more likely to buy cookies.

The age of regular customers varies from 18 to 45 years. Russians in adulthood give up sweets. The reasons are health problems and low pensions. The reasons for purchasing confectionery products are also different:

· regular purchase for tea - 64.5%;

· spontaneous desire - 40.9%;

· solemn event or holiday - 27.4;

· gift - 25.6%.

Experts paid attention to the peculiarities of choosing a retail outlet. When purchasing chocolate, sweets or cookies, Russians do not pay much attention to the type of store. They turn to specialized confectionery shops when purchasing or ordering cakes, pastries, and pastries.

Organizing a business: basic rules

The procedure for opening a confectionery store traditionally begins with state registration. The choice of organizational form is free. The legislator does not establish strict restrictions, and therefore you can conduct commercial activities both on behalf of the entrepreneur and the company. We discussed the advantages and disadvantages of each form earlier, and therefore we will not dwell on this issue. Let us only note that the most common in the industry are individual entrepreneurs and LLCs.

1) Registration and taxation

When filling out an application for state registration, you will need to indicate the code that most fully reflects the specifics of the business. Having analyzed the contents of the new directory OK 029-2014, experts identified the following items:

The choice of the main code determines the possibility of applying one or another special taxation regime. For example, wholesale confectionery products do not fall under UTII. Manufacturers of products are allowed to switch to the use of imputed taxes only if they organize the conditions for their use on site. The positions of federal departments on this issue can be found in detail in letters of the Ministry of Finance of the Russian Federation No. 031111/41042 dated October 3, 2013 and No. 03-11-06/3/41012 dated August 15, 2014. Domestic courts hold a similar opinion. Resolutions of FAS VVO No. A2811916/2012, FAS SZO No. A427198/2011 and FAS DO No. F032682/2012 will help to correctly assess the situation.

In most cases, the production and retail sale of confectionery products falls under the simplified system. It is advisable to retain the right to apply the general taxation regime only when organizing a large-scale issue. General system will require the business owner to prepare numerous reports, maintain accounting records, and, consequently, additional expenses.

2) Search for premises

The parameters of the property will depend on the nature of the activity. You can open a regular retail store on an area of ​​18 m2, guided by the standards of GOST R 51773-2009. However, you can only sell products purchased from suppliers in individual packaging.

The approach to creating a full-fledged confectionery will be much more selective. In this case, you will have to carefully read the provisions of SP 2.3.6.1079-01.

Criteria for assessing the premises	Requirements	Note
Building regulations	Both free-standing buildings and premises adjacent to residential buildings are suitable for a confectionery shop. It is mandatory to have a separate entrance, as well as the location of the loading area outside the courtyards of houses ( best option from the end). Garbage bins are installed separately in compliance with the sanitary protection zone (25 m)	The regulations do not contain a direct ban on locating production in basements. However, this option is considered not the most successful, since it would be necessary to spend considerable funds on equipping the facility. At the same time, the cost of maintaining the necessary microclimate will be too high
Utilities	The confectionery must be provided drinking water(hot and cold) and have sewerage. Necessary requirement is heating, lighting, as well as effective ventilation of premises. The use of imported water is prohibited. Washing sinks are installed in each workshop. The store must have a toilet for staff. The confectionery-snack shop will have to equip it for visitors as well.	Before concluding a lease agreement, it is worth taking a number of measurements. Lawyers recommend checking compliance with lighting, noise insulation and humidity standards. Otherwise, you will need to spend a lot of money on additional equipment.
Fire safety	Production premises are separated from trading floor reliable partitions (doors, airlocks). The presence of fire fighting equipment is prerequisite activities. Since heat treatment is widely used in the manufacture of products, Decoration Materials you will have to choose one with increased fire resistance	The best option would be to rent a premises for which a declaration has already been received fire safety. The document becomes a guarantee of the object’s compliance with current standards

The layout of the confectionery is subject to strict sanitary requirements. They are presented in tabular form.

3) Organization of production control

The owner of the confectionery shop will need to develop and approve a special program. As a basis it is necessary to choose sanitary rules SP 1.1.1058-01. The local regulations must clearly describe the verification methods:

· condition of premises used in the production of confectionery products and their subsequent sale;

· compliance with sanitary protection and security zones;

· serviceability, hygiene and safety of equipment;

· characteristics of raw materials, semi-finished products and finished products;

· technologies for preparing sweets.

The production control program describes the rules for maintaining workplaces, as well as waste disposal. In addition, the store owner is obliged to verify the availability of sanitary passports for the transport used by the supplier and request certificates for products.

If the product is manufactured at the point of sale, all hygiene standards will have to be met. A full set of officially published instructions and standards must be available at the point of sale. Here you will need to organize the activities of a small laboratory. A qualified specialist will check the quality of confectionery products and incoming ingredients. The businessman will have to appoint an official responsible for ensuring visual control compliance with sanitary and epidemiological standards. Traditionally, the function is assigned to the technologist.

The store owner is charged with monitoring the health status of employees. Personnel who have access to food must undergo hygiene training and then certification. To be completed labor functions workers are admitted only after a medical examination.

What a confectionery store owner has to face

Starting a business involves a number of decisions practical problems. Alas, formal registration is not enough for a successful start. A budding entrepreneur will have to purchase equipment, raise funds to implement the project, and also complete numerous documents. It is unrealistic to consider all the nuances of creating a sweets store in one publication. We will raise only the most pressing problems of the segment.

1) Quality control

Trade in Russia is permitted only for fresh and safe food products. Confectionery products must be assessed immediately before release for sale. The criteria become:

· best before date;

· maintaining the shape and original appearance;

· Availability of certificates and other documentation.

The store owner is obliged to ensure compliance with the storage conditions for perishable products. For this purpose, you will need to purchase display refrigerators. To avoid damage to products and insemination by dangerous bacteria, nets are installed on all windows of the sales area to prevent the penetration of insects. The premises are periodically disinfected and wet cleaned daily. The owner of the outlet is required to enter into agreements to conduct sanitary treatments, as well as washing and disinfecting staff uniforms.

Store employees must be familiarized with the shelf life limits for confectionery products and the scheme for their write-off. The following standards must be followed:

Goods written off due to expiration of their shelf life are confiscated by the owner and disposed of in the prescribed manner. The store owner has the right to enter into an agreement on the transfer of substandard products for processing. Reuse of low-quality confectionery products is prohibited.

2) Calculations

A standard set for a retail food store includes:

· cash register;

· checking account.

The obligation to enter into a banking service agreement is established only for legal entities. In fact, even entrepreneurs will not be able to operate without this tool. Current legislation a restriction has been established on cash payments between business entities. The bar is set at 100,000 rubles for one commercial agreement.

The need to open a current account is also due to the proliferation of payment cards. At the point retail sales a special terminal must be installed. Such a device is issued only after concluding an agreement with a credit institution.

Cash register equipment will need to be purchased regardless of the applicable tax regime. Experts came to this opinion after analyzing changes in legislation in 2016. In Russia, a project has been launched to transfer stores to online cash registers. They plan to introduce the new rules in stages, but it is safer to immediately install a device that meets the standards.

In conclusion, let us recall some formalities. Opening a confectionery shop does not require obtaining licenses, SES conclusions or special permits. However, the owner does not have the right to begin sales without notifying territorial body Rospotrebnadzor. Notification must be sent to writing subject to the provisions of Government Decree No. 584.

Approximate data:

• Monthly income – 180,000 rubles.
• Net profit – 86,720 rubles.
• Initial costs – 255,000 rubles.
• Payback – from 3 months.

This business plan, like all others in the section, contains calculations of average prices, which may differ in your case. Therefore, we recommend that you make calculations for your business individually.

In this article we will compile detailed business plan mini-confectionery with calculations.

Description of service

The organization bakes cakes, pancakes and muffins to order. We are considering a situation where a private entrepreneur independently prepares products for sale. None additional workers he doesn't have it. There is only the desire of a good cook to become a real seller of sweets. We are considering renting the premises, but you can also use your own premises if available.

Market analysis

The realities of today suggest that it is almost impossible for a simple confectionery shop to open and stay afloat. This is due to very high competition industry.

Having examined the analytical data, we can conclude that the industry is not developing today. There was a glut of goods in the market. There has been no growth rate since 2000. Even small towns are oversaturated with confectionery products.

Competition in the industry is very high, and accordingly, the requirements for products are high. How can a private entrepreneur with a small production volume attract buyers? First of all, the exclusivity of the products offered. Why are people willing to buy such a product? Because large stores offer the same products to the customer. They don’t have variety, or rather, they do have variety, only in large supermarkets they sell the same thing as in a small retail store. In general, this is a very relative diversity.

People want something special that is made just for them. So, today cakes made from mastic, products with photos, drawings, small toys, and figurines are very popular. How does the whole process work? The person tells the seller about the required weight and the event itself. Attention is also paid to the specific features of the life of the person or people for whom this cake will be prepared. The same thing happens with baking small muffins and pancakes.

An important advantage is that, in fact, production directly depends on the number of customers. That is, you can purchase the required amount of products in advance.

Of course, studying consumer demand information, you can see that cakes and pastries account for only 8%. But is it really that bad?

Firstly, our entrepreneur does not cook in such large quantities to provide for a large number of clients. The number of consumers will be much greater than the number of products produced. This will allow you to set good price for cakes self made.

Secondly, the candy and biscuit segment is experiencing the highest demand. At the same time, there is huge competition there. Large confectionery factories occupy most of the market. It is more than difficult to compete with them. And the profit from sales will be less than when making cakes.

So, who will become the main consumer of sweets from a private entrepreneur?

This may include people of average and above average income. As a rule, family people order cakes for birthdays, anniversaries, and name days. It is worth paying close attention to families with small children. Parents, as a rule, take a very responsible approach to preparing a holiday for their child. A handmade cake with your favorite cartoon characters will certainly delight your child.

Of course, it won't be possible without competition. There are three main competitors:

1. Large shops and supermarkets . But a private entrepreneur will win against their background due to exclusivity, individual approach, quality and novelty of the ideas used.
2. Coffee shops and other catering establishments . They can be eliminated by separating the buyer niche. Not everyone is ready to go celebrate the occasion in a cafe; many do it at home. And the cake will cost a little less, but the taste will be better.
3. Other private entrepreneurs-confectioners . There are more and more such people today. You can fight them. It is necessary to prepare custom-made cakes so that people come again and again. And clients can bring new people. In this business it is " word of mouth"is the main engine of advertising. Therefore, all that is required of the pastry chef is to do his job with love.

SWOT analysis

A person who knows how to cook delicious cakes is often afraid to open own enterprise. And he has every reason for this. Before starting a business, you need to study the area in detail, market situation, in the end, evaluate your own capabilities and take into account possible difficulties.

Not all factors can be controlled. There are also those that you will have to come to terms with or try to avoid.

TO external factors relate:

1. Possibilities:

• Possibility of using various resources (large number of suppliers).
• Low activity of competitors (meaning that other manufacturers are developing own production, rather than waging intra-class struggle).
• Full control own expenses and income.
• High demand for the product.
• The novelty of the idea, its “delicacy”.
• Possibility of developing new products, recipes, varieties.
• Growing income of the population.
• Consumer love for exclusive things.
• A large number of restrictions, the need for certification.
• Constant demand for manufactured products (within the industry).

1. Threats:

• It is quite difficult to enter the market (this is due to the preparation of the necessary documents).
• The emergence of other individual entrepreneurs with the same idea.
• The emergence of new requirements and standards for manufactured products.
• Tightening of work in this industry due to the emergence of new laws, SanPinov.
• High sensitivity of business to external conditions.

There are also factors that the entrepreneur himself can regulate. They are also called internal. These include:

1. Strengths:

• Entrepreneur qualifications that determine product quality.
• High level of motivation.
• High performance.
• Using the most effective ways advertising.
• Product exclusivity.
• Working with reliable product suppliers.
• Use of high-quality modern equipment.
• Experience in the industry (pastry chef).
• Working with a specific segment.
• Profit will depend on the entrepreneur himself.
• Costs in case of failure will be minimal.

1. Weak sides:

• The need for initial investment.
• There is no clear strategy.
• Inexperience as an entrepreneur.
• Product sales channels have not been developed.

First of all, an entrepreneur must resolve the following issues:

1. Develop an assortment . It is best to create a portfolio with your work, a price list with detailed composition, weight, menu, and capabilities. This will not only make your business more presentable, but will also give it respect and respectability from clients.
2. Focus on technology . It is very important to comply with all standards and not break the law. At this stage, it is necessary to study the existing legislation. You can use the services of a technologist.
3. Find product suppliers . This, firstly, will help reduce costs, and secondly, will ensure the quality of the raw materials used. It's worth spending a little time finding a great supplier with all the necessary certifications. You can visit local grocery stores and compare prices.
4. Start looking for clients early . This can be done at the stage of certification and search for premises.

Opportunity Assessment

What can you say about the possibilities? The entrepreneur himself can work at any time of the day or night. Everything will depend on the number of orders. The operating mode can be called irregular.

A private entrepreneur does not have to worry about the seasonality of work. There are many more consumers than he could bake cakes.

Based on the experience of many “private confectioners,” they also work on weekends. Moreover, on such days the number of orders is noticeably higher.

You can find a job in any area of ​​the city. The main thing here is to comply with all sanitary standards. You also need to take a closer look at the cost. It shouldn't be too big. You can take an ordinary room and bring it into a suitable form, in accordance with all norms and rules.

It is important to remember that the possibilities of one person are not limitless. If the demand is too great, you can hire another pastry baker and create masterpieces together.

In the future, you can think about developing your own packaging.

Organizational and legal aspects

1. Since there will be only one entrepreneur, it is better to choose. In addition, if he has never had his own business, then he will be able to take advantage of tax holidays, but more on that later. The following OKVED codes must be specified:

• 15.81 – Production of bread and flour confectionery products for non-durable storage;
• 52.24.2 – Retail confectionery products.

1. We choose a taxation system (UTII is also possible, but tax holidays do not apply to it). Our organization produces goods, which means it can qualify for tax holidays. Where should I start? From studying the law on tax holidays. It is very important to see if it is accepted in your city. Remember that you can only take advantage of the 0% tax rate for 2 tax periods. We will make the calculations in this business plan based on the 0% rate.
2. use not necessary. You can limit yourself to BSO. This will save the cost of purchasing a cash register and its maintenance.
3. We study all the requirements of the SES, obtain the appropriate permission ( not necessary, but the check will still happen someday, so it’s better to prepare in advance). Remember that the SEZ must indicate the range of products produced (in the appendix).
4. Certificates of product compliance with existing requirements are required.
5. The equipment must also have certificates (Russian!).
6. The development of technological maps for manufactured dishes must be agreed upon (applies specifically to the recipe).
7. An agreement must be concluded with the organization carrying out disinfection, disinfestation and deratization.
8. No work licenses no need.
9. It is imperative to develop a compliance monitoring program sanitary standards at the enterprise.

Marketing plan

Price policy:

When determining the cost, you need to understand that people are willing to pay good money for quality goods. The cost will be clearly higher than the market average. Would anyone believe that a delicious, high-quality and exclusive cake can cost 300 rubles? For people, cost, on the contrary, will be a kind of indicator of quality.

When developing a promotion strategy, you need to understand that you do not need to use all types of advertising. This will not be effective and will significantly increase costs.

1. Creating your own website . It's not worth saving on this. You should trust a professional who will make a “delicious” website for good money. It’s worth constantly updating it – adding photos and reviews from your clients. Of course, it is also important to promote your website so that it has as many visitors as possible.
2. Opening a group on a popular network . Working with the community will be in many ways similar to working with a website - photos, reports, prices, compositions. You can attract new subscribers using online advertising.
3. contextual advertising . Using it, you can advertise your own website, where contact information is located, or a group.
4. "Word of mouth" . This method plays a huge role. It is impossible to manage it on your own. But to influence – very much so. You just need to love your job, do it with love! The more satisfied customers, the more new ones. Their number is growing exponentially, based on the professionalism of the confectioner.
5. Carrying out promotions, discounts, bonuses . This method will allow you to develop your own client base. Together with the previous method, these will be real engines of promotion. With time, contextual advertising may simply not be needed.

Calculation of projected income

We will assume that a pastry chef can prepare from 1 to 6 cakes per day. Everything here, of course, will depend on the level of skill. The average weight of the cake is at least 2 kilograms. Thus, the average return will be approximately as follows:

Production plan

The requirements for the premises are the same as for a mini-bakery:

• No basements.
• There must be a ventilation system.
• It is necessary to have cold and hot water, as well as sewerage.
• The ceilings should be whitewashed and the walls covered with tiles.
• There must be a toilet and a warehouse at the production site.

Repairs must be made to comply SES requirements and fire inspection.

Equipment you will need:

• bake;
• mixer;
• tables;
• fridge.

The inventory will also include decorative devices and cutlery.

Organizational plan

Financial plan

Don’t forget that we chose the simplified tax system and are entitled to tax holidays. That is net profit will be equal to 89,800 rubles.

As for the insurance premiums of the entrepreneur. For amounts below 300,000 rubles (depending on the selected type of simplified tax system, the income base is also assigned) payments will be:

• V Pension Fund– 19,356.48 rubles;
• in the Federal Compulsory Medical Insurance Fund – 3,796.85 rubles;
• No contributions are paid to the TFOMS in 2016.

Total total amount contributions: 23,153.33 rubles.

For income over 300,000 rubles, the following contributions are paid:

• there are no payments in the FFOMS;
• in the Pension Fund - 1% of the amount of income, minus these 300,000 rubles.

Thus, the annual income will be: 180,000*12= 2,160,000 rubles.

We do not take expenses into account in our calculations. In a particular case, everything will depend on the chosen taxation system.

So, insurance payments will be: 23,153.33 + (2,160,000 – 300,000)*0.01= 41,753.33 rubles. We remind you that this insurance payments not in a month, but for the whole year.

To calculate profitability, let’s take the average monthly value of payments: 3,480 rubles.

Profitability: 86,720/180,000 = 48.18%.

Payback: 255,000/86,720 = 2.94. Opening a confectionery shop will pay for itself in 3 months.

Risks

The prospects turned out to be rosy. But it is important to think about possible risks. The most significant risks include:

1. Cost growth . It will be associated with rising prices for raw materials and rent. You can protect yourself by concluding long-term contracts for the rental of premises and the supply of raw materials.
2. Increased competition. It's important to work with client base, replenish it, offer it to your regular customers discounts, promotions, bonuses (for example, after purchasing 4 cakes, pancakes are a gift!). Let's not forget about quality.
3. Changes in legislation . There is no way to protect yourself. But it is worth remembering that experienced lawyers can always help.
4. Technological risks (equipment breakdown). Everything is much simpler here. Buying new equipment will not be difficult if there is such a need.
5. Risk of delivery delays . Don't forget about formation trading stocks, we are looking for a reliable supplier, indicating late delivery in the contract and subsequent “sanctions” for the supplier.

Important: Remember that you can independently create a business plan specifically for your business. To do this, read the articles:

One last request: We are all human and can make mistakes, leave something out, etc. Don't judge harshly if this business plan or others in the section seemed incomplete to you. If you have experience in this or that activity or you see a flaw and can add to the article, please let me know in the comments! This is the only way we can jointly make business plans more complete, detailed and up-to-date. Thank you for your attention!

• Capital investments: 1,123,100 rubles,
• Average monthly revenue: 535,000 rubles,
• Net profit: 57,318 rubles,
• Payback: 23 months.

 

Feasibility study for opening a business in the field of food production - a mini-bakery, which can be used as a sample for writing a business plan, as well as an example for calculation economic feasibility start of activity.

Target: Justification of the feasibility and effectiveness of organizing a baking business bakery products.

Project Description

Project idea: mini bakery

The idea is to open a mini-bakery in the city “N” (population 270 thousand people), specializing in baking bakery products.

Range.

Planned product range:

• Butter buns (8 types)
• Cupcakes
• Lamb products
• Bagels
• Cottage cheese

Competition

Currently, in the city of “N” there are 2 bakeries and 3 mini-bakeries, all specializing in the production of bread products (bread).

In this regard, the opening mini-bakery will specialize in the production of bakery products (100% assortment). Basics competitive advantage- sales of fresh baked goods only.

Organizational form and taxation system.

Organizational and legal form of conducting activities: “ individual entrepreneur" Form of taxation: Simplified taxation system, income minus expenses, 15%. Accounting: On initial stage Tax and accounting management will be outsourced to a specialized accounting firm. After organizing all production processes and debugging sales, the business owner will keep records independently using the “My Business” online service.

Operating mode:

The bakery will be open daily.

From 00:00 to 10:00 for employees (baker, assistant) directly involved in baking bakery products. This category of employees will work in shifts, two after two.

From 7:30 to 16:30 for employees (manager, Sales Representative), which are engaged in sales and sales finished products. This category of employees will work a 5-day work week, with alternate days off.

General staffing:

Required equipment.

To organize a business you need the following set of equipment for a bakery:

	Name	Col.	Price
	Bakery oven HPE-500	1	RUR 34,794
	Proofing cabinet ShRE 2.1	1	19760 rub.
	Flour sifter PVG-600M	1	21708 rub.
	Dough mixer MTM-65MNA	1	51110 rub.
	Hearth sheet for HPE 700x460	20	584 rub.
	Exhaust umbrella 10x8	1	7695 rub.
	Single-section washing bath	1	2836 rub.
	Two-section washing bathtub VM 2/4 e	1	5744 rub.
	Refrigeration CABINET R700M	1	24420 rub.
	Pastry table SP-311/2008	1	13790 rub.
	Wall-mounted food table SPP 15/6	1	3905 rub.
	Portion scales CAS SW-1-5	1	2466 rub.
	Portion scales CAS SW-1-20	1	2474 rub.
	SK rack	1	6706 rub.
	Trolley-stud for HPE TS-R-16	1	17195 rub.
Total expenses for the purchase of baking equipment:			226283 rubles

Product sales channels

Main distribution channel: small Retail Stores located in the city "N" and nearby populated areas. Sales through chain (regional and federal) grocery stores are not planned in 2013.

Project Implementation Plan

Calendar plan

According to calendar business plan mini bakeries, the company launch period is 2 months. All stages associated with opening a business are the responsibility of the business owner.

Stage name							Mar.13
	1 decade	2nd decade	3rd decade	1 decade	2nd decade	3rd decade	1 decade
1 Registration of activities with the Federal Tax Service, ordering a stamp
2 Opening a current account
3 Conclusion of a lease agreement for a production workshop
4 Payment for equipment (baking line, car, equipment)
5 Repair of the premises in accordance with the requirements of the SES for food production, connection to electrical networks, other expenses
6 Coordination with the SES of the workshop premises
7 Line installation, installation supervision, commissioning, test baking
8 Coordination with Rospotrebnadzor of the recipe, technical specifications and instructions for manufactured products.
9 Recruitment
10 Conclusion of an agreement with suppliers and buyers
11 Start of activity

Total cost estimate for the project:

Expense item	Amount of expenses, rub.	Note
Registration of activities with the Federal Tax Service	15 000	State duty, ordering a seal, opening a bank account, others
Cosmetic renovation of the premises, bringing the premises in accordance with the requirements of the SES	100 000	-
Purchase of equipment for baking bakery products	223 104	-
Purchase of vehicles	450 000	Bread van for 128 trays on the base, GAZ-3302 2010 model year.
Purchasing tableware	30 000	-
Recruitment (advertising)	5 000	-
Creation inventory	50 000	-
Working capital (financing activities until breakeven)	150 000	-
other expenses	100 000	Connection to electrical networks, approval of specifications and technical specifications for products
Total	1 123 104

According to calculations, to open a business, investments in the amount of 1.1 million rubles are required.

Planned financial performance indicators.

Planned revenue and profit for 2013-2014.

According to the organizational plan, the start of the company’s activities is planned for March 2013, and achievement of self-sufficiency is expected in May 2013.

The company's activities are seasonal, the peak of sales occurs in the period September - November and March-April, in the remaining months there is a seasonal decrease in revenue.

Expenditure part.

The costly part of the bakery's activities includes the following expenses:

• Cost of manufacturing products. This line includes the costs of purchasing flour, yeast, margarine, sugar and other ingredients.
• Variable expenses. Employees' wages based on output (12% of revenue)
• Total expenses: B this group costs include expenses for remuneration of employees (fixed part), social contributions, rent for workshop premises, fuels and lubricants, machine repairs, utility bills, administrative expenses, accounting costs, as well as other expenses.

Planned distribution structure Money received from buyers for 2013-2014.

Expenditure
Cost of manufacturing products
Employees' salaries are variable (depending on output)
Fixed expenses
Profit before tax

Calculation of return on investment.

• Project start: January 2013
• Start of activity: March 2013
• Reaching operational break-even: May 2013
• Reaching forecast revenue: June 2013
• Project payback date: November 2014
• Project payback period: 23 months.

Opening risk analysis

The process of implementation and further operation of the project may be complicated by a number of risks and negative factors, which are given in the analysis of risk factors and opportunities for operating a mini-bakery. To determine the degree of influence of these risks and their danger to business, we will conduct qualitative and quantitative analysis.

Qualitative indicators are determined expert assessment likelihood of the threat occurring. Quantitative Analysis shows the degree of impact of risks in actual values.

Qualitative risk analysis of the project

The entire risk zone is divided into an external one, where the influence of the general risk is especially noticeable. economic situation and events not related to the business management process, and internal, which directly depends on the effectiveness of the management organization and business implementation.

Table 1. Main external risks of the project

Risk name	Risk assessment	Risk characteristics and response methods
Increase in raw material costs		The risk will lead to an increase in the cost of products and a decrease in the marginal part of the income. Risk compensation occurs by increasing the selling price of products or revising weight requirements. To mitigate the risk, it is necessary to constantly monitor the supplier market and conclude long-term contracts.
Opening of N direct competitors in the city		When direct competitors appear, the existing market capacity is proportionally divided between participants, which leads to a decrease in sales. To overcome risk at the organizational stage, a policy of separation from competitors should be pursued and consumer loyalty should be maintained.
Seasonal decline in sales		The risk entails a decrease in average annual sales figures, increases personnel costs, and leads to fluctuations in the intensity of use of production equipment. The risk is mitigated by competent advertising and organizational policies.
Change at the state level regulatory requirements for bakery products		Risk may lead to revision technological map production and assortment base.

All external risks can be mitigated if, at the organizational stage of the business, you develop a crisis management strategy, maintain competent positioning and constant contact with the buyer.

Table 2. Main internal risks of the project

Quantitative Project Risk Analysis

All external and internal risks have a single negative consequence - a decrease in profits. The reasons for the decrease in profit may be:

• increase in the raw material cost of products due to increased prices for materials, raw materials, labor;
• discovery of direct competitors who will be able to win their own market share;
• decline consumer demand due to unsatisfactory quality and service, as well as seasonal.

Quantitative analysis of investment risks can be carried out using the sensitivity analysis method using the internal rate of return (NPV) as the main parameter. However, having experimental data specific to a specific market (city N with a population of 270 thousand people), we use the practical calculation method.

The degree of influence of an increase in raw material costs and an increase in selling price

Calculated by calculating the elasticity of demand. With the average cost of products (bun buns (8 types), muffins, bagel products, bagels, cottage cheese) in the range of 19-23 rubles, the increase in the final price will have the following indicators:

Thus, we see that with a low average cost of products, a rise in price can lead to a slight increase in demand (due to consumer expectations), and a rise in price by 20-25% (a significant increase in commodity prices that do not fit into the framework of annual inflation) will lead to loss of an average of 4.5% of customers. The risk has a low quantitative value.

Degree of influence of the competitive environment

To calculate the degree of influence of competition, it is necessary to conduct a detailed analysis of the competitive environment and calculate the market share of each operator. The emergence of a new player always entails a redistribution of shares; at the first stage, this occurs at the expense of the weakest representatives of the industry. In our case, the project involves the use of counterparties (distribution channels - small retail stores located in the city "N" and nearby settlements), which protects against the direct influence of a competitor under long-term and strict contractual conditions (exclusive partnership).

With a total market share of 6%, the degree of influence of the new competitor has a relative share of 1.2% - this is how much a mini-bakery can lose when opening a similar enterprise in the sales area.

The degree of influence of seasonality and level of service

Taking into account the average seasonal decline in sales of bakery products in summer period within 10-15%, and the basic requirements of buyers for products,

Project risk ranking

The most likely are marketing and seasonal risks of decreased demand, which may be triggered by an increase in the cost of raw materials and the opening of direct competitors. These are the most critical threats, which should be anticipated at the stage of organizing and implementing a business idea.

Relevance of a mini-bakery business plan

General trends

Today, the market for bakery products in Russia has not yet established itself due to the revaluation of values ​​and the general trend of environmentally friendly and healthy food. Over the past ten years, traditional varieties of bread and bakery products have significantly given way to recipes borrowed from the West: croissants, baguettes, croutons, ciabattas, cereal breads and much more. The usual tin bread, capital loaf, rye and Darnitsky, Moscow, bran and Borodinsky, as well as other varieties produced by municipal bakeries, have lost their top positions, and now the distribution of consumer attention falls in equal shares on traditional offerings and borrowed ones (52% to 48%):

Dynamics of growth in consumption of bread varieties

that is, if back in 1970 Western trends had little influence on the choice of buyers who preferred Soviet-made products, then since the 1990s there has been an increase in the influence of Western technologies and emerging commercial competition, which has made it possible to significantly expand the range of bakery products. By the 2000s, traditional breads had lost more than half of the market. This is largely due to the transition of post-Soviet industries into private hands, which picked up the trend and began to produce fashionable and in-demand products.

	1970	1995	2000	2010	2013
Traditional varieties
Borrowed

By 2010, growth dynamics had decreased, and consumers began to lose interest in foreign recipes. Besides public policy to support national values ​​also influenced the formation of relative equilibrium: now there is equality of assortment choice between tradition (familiar varieties) and borrowing. As for the bakery group, the trends are similar.

The main trend of the bread and bakery products market in the current period is healthy eating, freshness, naturalness. Supermarkets' own bakeries have become very popular, where aroma marketing works well: the smell of fresh baked goods ensures high sales. Traditional factory bakeries are popular among the older generation due to their familiar way of operating and assortment.

According to the Informkonditer IAC, Russians most often buy bakery products at specialized outlets (branded bakery stores, bakeries) and as related products in supermarkets.
Since 2010, Russia has seen a positive growth trend in the production of confectionery products, which constitute internal competition for bakeries, displacing them from store shelves.

Level of competition and foreign manufacturers

The Russian bakery market offers domestic and foreign products. The share of imports is no more than 22%. The main suppliers are Finland and Lithuania. In total, according to statistical authorities, about 28 thousand enterprises in the state are engaged in the production of bakery products - mostly representatives of medium and small businesses.
If we consider the structure of production, the bulk of bakery products are produced in factories:

Structure of bakery products production

About 75% of all traditional bread production is a “social” product. The natural segmentation of bakery products from large manufacturers is ranking by categories:

• Core production (up to 80%) bread- the traditional assortment includes up to 25 items;
• Secondary production: baguettes and loaves - about 5 items;
• Additional production:
  • non-traditional and borrowed varieties of bread, pita bread, crispbread, etc. - up to 10 positions;
    bakery products and pastries - about 25 items.

Despite intense competition in the industry, the niche of bakery and butter products remains unfilled, which appeared due to the redistribution of zones of influence between manufacturers:

• large factories focused on bread production and do not pay due attention to the bakery assortment. They do not have a wide enough network for selling buns. This is due to high logistics costs and competition with supermarkets, which find it more profitable to sell their own baked goods;
• supermarket bakeries, in turn, cannot compete in all consumer segments, and sell bakery products as minor impulse purchases. Those. They do not release the production of factories (in full), but they also do not satisfy demand with their volumes.

Due to this, the main competition in the production and sale of bakery assortments occurs among private bakeries. The main tools for successful competition in such an environment are an understanding of buyer values ​​and a competent sales system.

Consumer motives and values

According to the results of an analysis conducted by the Institute of Agricultural Marketing, the main selection criteria when purchasing bakery products (in descending order):

• freshness;
• appearance;
• price;
• package;
• manufacturer.

The choice of place to purchase bakery products and baked goods is based on the principle of one-time use (all products in one place) or incidentality: proximity to the place of consumption - home, work, educational institution.

In cities with a population of over 100 thousand people, there are already formats that have their own mini-bakeries. This has increased the influence of retailers on the market structure, since such private production of retailers meets the basic requirements of freshness and low prices. But experts name district grocery stores, discounters and supermarkets among the most successful formats for promoting bakery products.

But it is worth considering that the products of bakeries will not displace the products of large manufacturers, since the latter offer a “social” range of traditional products. Competition can take place in the format of a segmented approach (children's series, women's low-calorie, environmentally friendly, rich in healthy elements, etc.).

conclusions

Due to the redistribution of values, non-traditional recipes for bakery products (borrowed, new, etc.) are very popular today - this gives new market operators the opportunity to conquer their own segment through the original assortment.

Competitive fight and the forced cooperation of bakeries and hypermarkets has led to the fact that the niche of bakery products is not filled and cannot yet satisfy the existing demand.

The production of bakery products for a mini-bakery can be profitable and successful if the sales system is properly developed and focused on consumer expectations and values.

It is better to sell your own products through district stores (deli format near your home/school/university) or discounters.

Potential competition for bakery products can come from confectionery products, the production of which has been growing for four years now. To mitigate the risk, it is worth strategic planning take into account the possibility of expanding the range by producing confectionery products.

Fragrant croissants, bright pastries and mind-blowing cakes hidden behind the glass of patisserie cafes delight the eye and heart. The very thought of a beautiful, cozy pastry shop evokes a feeling of celebration. Therefore, there are many who want to open such an establishment in order to work in a light atmosphere and get good money for it.

But not every business is what it seems at first glance, and your dream confectionery is no exception. In order for a business to generate income and pay off, you need to make a lot of effort and foresee a lot of pitfalls. Beginning businessmen will have to say goodbye to illusions already at the stage of preparing for the opening, because the confectionery shop that you so desire may turn out to be completely unnecessary for other townspeople. Therefore, before you start opening, study the market.

Where to begin?

There are two possible ways here. The first one is to order a full marketing research in a specialized company. This option is only suitable for those who are not limited in money: the price of the research is quite high. For example, in Orenburg it is about 90 thousand rubles. For this money you get a full report on existing competitors, including the products they offer and pricing policy.

For those who count every penny, it is better to resort to the second way to study the market - do everything yourself. There are no particular difficulties in this. First, you need to identify similar points in the city and go around them, buy products from them yourself and try them, and also take a closer look at what others are buying.

It would be a good idea to look into large supermarkets that have their own production of baked goods and confectionery products. This will allow you to better understand what people buy and in what volume.

After such a campaign, you should have an idea of ​​your target audience.

It is best to pay attention to such an audience as mothers with children.

The fact is that in recent years there has been a demographic boom, many children are being born. Over time, they grow up, but there is essentially nowhere to go with them. Therefore, any business that is aimed at children in one way or another is quite promising.

Once you have decided on your buyer persona, it will be much easier to resolve the issue of pricing. The price of the products, and all other nuances of the business, will depend on what format of the confectionery you choose. Here again, two options are possible.

First- confectionery shops of a lower price segment that offer an assortment for every day: the types of products most popular among customers.

Second- premium confectionery. In such establishments the price tag is higher due to the use of more expensive ingredients. And they can be expensive for a number of reasons, for example, because all the products are only natural - no ready-made mixtures used in ordinary confectionery shops - or because these ingredients are rare for Russia.

Investment size

Investments in this business can vary greatly depending on the format of the confectionery shop. Opening a full-fledged cafe-confectionery, designed for the average consumer, will cost no less than 3 million rubles. This amount will include renting premises in a residential area, carrying out repairs, as well as purchasing equipment: a refrigerator table, a freezer table, several stoves with 4 burners, an induction stove, two display cases for baking, a display case for bread, a coffee machine.

Selling bread in a confectionery shop will allow you to “attract” more customers - people are more likely to buy cakes when they go to the store for bread, but they are less likely to go directly to buy sweets.

Prices for such equipment will vary greatly depending on its type and supplier. According to experience, the cost of the most necessary things is about 650 thousand rubles:

• 217 thousand rubles for a display case,
• 64 thousand rubles - for a refrigerator table,
• 77.7 thousand rubles - for a freezer table,
• 168 thousand rubles - for “induction”,
• 122.6 thousand rubles - per stove.

How much you spend on purchasing supplies depends on what kind of confectionery products you plan to prepare and sell.

Where can I get money?

Obviously, not every novice entrepreneur has even 3 million rubles “hidden away”. Therefore, anyone who wants to open their own confectionery shop faces the question: “Where can I get the money?” And here you can go in several ways: borrow from relatives or friends, get a loan from a bank, or apply to various entrepreneurship support institutions for a grant.

From personal experience

To open a pastry shop, you have to take out a loan. The likelihood that you will be given a grant when you are just about to open a company is very small. You should contact the support fund when your business is already operating. A grant will make it easier for you to repay your loan. Keep in mind that receiving a grant is quite a troublesome task: you need to prepare a lot of documents, come to the commission and prove to it that you want to work, that you are the best and that you have grandiose plans. All this takes a lot of effort and time, but still brings results.

Confectionery expenses

Investments in the confectionery business are quite large, but it will not be possible to achieve profitability right away. Therefore, at first, and perhaps in the future, the entrepreneur will want to save on current expenses. To understand where you can save, you need to know the main expense items.

First of all, the owner of a confectionery shop will have to spend monthly on rent, wages and public utilities. By the way, the costs for the latter item will be quite large: ovens, freezers and display cases require a lot of electricity to operate. But this is where you can save money. To do this, first of all, you need to work with staff, set them up for savings and rational use of equipment.

Great article financial losses associated with the write-off of products. What is written off, as you know, is no longer suitable for sale. But the problem is that not only “substandard” or expired goods can be written off, but also quite good products and finished goods. But they won’t go to the trash, but to the homes of unscrupulous sellers and confectioners.

To minimize this possibility, it is necessary to very carefully control the issue of product write-off. To do this, you will have to constantly analyze sales, watch seasonal surges or declines, and maintain a special schedule-calendar, based on the work of the last month, last week and last year. Such a schedule should be constantly in front of your eyes. Only such scrupulous control allows you to save on write-offs.

Step-by-step instruction

As mentioned above, to open your own confectionery shop, first of all you need to analyze the market. This will help you decide whether your city needs a confectionery shop at all and what kind of bakery it should be. After the analysis has been carried out, it is easier to choose the format: economy or premium. Keep in mind that there is not much room for expansion in a premium bakery. If working with economy, you can eventually build an entire network, then for a city with a population of over a million, one or two establishments with premium sweets will be enough.

After you analyze the market and choose a format, you need to start searching for suppliers of equipment and raw materials. Equipment suppliers need to be selected based on both prices and reviews. For the latter, you can always go to entrepreneur forums, this will help you get the necessary information. Even if after reading you still have some questions, you can always write a message to one of the discussion participants to clarify how this or that device behaves in production.

Advice

It would also be a good idea to contact equipment repair companies. A conversation with a technician will help you understand which manufacturers’ equipment requires repair most often. It is better not to purchase the most “unresistant” models: the costs of repairing them can cover all profits.

As for raw materials, here again everything depends on the chosen format of the confectionery. In economy, it is better to work with ready-made mixtures. Such “powdered” products are produced today for almost everything: biscuits, bread, cheesecakes, etc. Cooking from such mixtures is faster and easier; your pastry chef has almost no chance of spoiling the products.

The premium segment involves working with “live” products, and this implies additional difficulties. Confectionery products require strict adherence to proportions and recipes and do not tolerate any experimentation or connivance. Accordingly, the likelihood that a completely natural cake will be spoiled due to too large quantity baking powder or insufficiently beaten eggs, much higher than when working with powders.

For beginners, it is preferable to work with ready-made mixtures.

Many people start with this, and later switch to natural products, because it is more interesting for confectioners to work this way.

Whatever you choose - powders or natural products - you need to choose suppliers of raw materials according to approximately the same criteria. The first thing that is important to pay attention to is the composition. The more natural it is, the higher the quality of the products. The second is taste. Before purchasing a large batch of powders or milk, you need to taste the products. If you decide to create a “fashionable” establishment where everything is prepared from farm products, you must visit farming and assess its condition, see in what conditions animals are kept or grains and fruits are grown.

It wouldn’t hurt to start looking at the staff for the confectionery in advance. You will need both the pastry chef himself and sellers. Moreover, the latter are no less important for the matter. The seller must monitor the product labeling and expiration date. He also monitors compliance with the temperature regime and puts the products in the refrigerator.

For the seller, the entire algorithm for working and communicating with clients will have to be written down from A to Z: he must know the assortment and pass certification for this knowledge, he must know “clichés” - certain words for communicating with a guest, especially one who comes for the first time.

In addition, the seller must understand where he works. Yes, yes, and we are not just talking about the name of the confectionery here. He should know the main features of your particular confectionery shop and understand how it differs from others.

Considering that the pastry shop is open daily, you will need at least two pastry chefs and two sellers. They can work according to the scheme “2 working days - 2 days off” or “3 working days - 3 days off”. The choice of such a scheme is not accidental. Firstly, your confectionery shop must have a certain operating mode. It is important to open before visitors who work the standard five-day workday begin their workday. Many of them drop off their children at school by 8 a.m. and then stop by the bakery for coffee and breakfast while they have time before work. The same applies to working in the evening.

You have to “hook” people who are in a hurry to get home and decide to stop by for some baked goods on the way. Therefore, there is absolutely no point in closing at 6 pm; it is better to work until 8-9 pm.

At the same time, the staff is in the confectionery not only during working hours. Employees usually arrive about an hour before opening. This time is spent turning on and warming up the coffee machine, preparing frozen semi-finished products so that there will be fresh baked goods ready for opening, and putting everything on display. But even after closing, the staff does not leave, because there is still a lot of work to do: cleaning, closing the cash register and counting revenue, etc.

In parallel with the search for personnel, you need to select a premises for the confectionery, and the requirements for it will again largely depend on the chosen format.

The best place for a premium-segment confectionery is in the city center, although rent there is more expensive. This way you will not only “catch” people walking and relaxing who are ready to spend money on sweets, but also those who are ready to come from a remote area for some culinary masterpiece.

More simple confectionery shops with the most popular assortment and modest prices are best located in a residential area. Nice place also shopping centers with good attendance. A particularly good solution is to place such a confectionery at the exit of the supermarket.

Also, the first floor of a residential building is quite suitable for placement. Confectionery shops, as a rule, do not cause any complaints from neighbors. After all, there is no loud music, no alcohol - nothing that irritates the residents of the house. Although it’s still better not to open a confectionery shop in a high-rise building. According to the rules, food production must be equipped with ventilation and exhaust hood. The latter should be placed two meters above the roof level.

According to legal requirements, the confectionery must comply with the SES requirements for a public catering establishment. However, in practice, no one places too strict demands on confectionery shops.

The norms that are written in the documents are very outdated. Therefore, each entrepreneur adapts the existing premises to the concept that he has chosen for himself. But there is no super difficulty in choosing a room in terms of renovation.

The area of ​​the pastry shop depends mainly on your capabilities. For example, we have a small point selling confectionery in a shopping center, fitting into 15 square meters. m. This is our smallest confectionery shop. And the largest one occupies two floors: on the first floor you can buy cakes to take away or drink coffee here at the table, and on the second floor the pastry chef prepares the dishes.

Much more important is the condition of the room. It must have ventilation, water and electricity. To start work, you will have to invite a SES, which will check the premises for “suitability” for organizing food production. In addition, you will have to conclude an agreement with the SES on laboratory and production control. This means that officials will take samples of your products and check their safety.

In addition, the premises must meet the requirements of fire supervision, so contracts will also have to be concluded with this authority. A confectionery shop is a fire-hazardous industry, because it operates powerful ovens. Therefore, a fire alarm must be installed. You also need to have a second entrance in case of an emergency.

Documentation

Any business requires mandatory registration. A cafe-confectionery can be registered both as an LLC and as an individual entrepreneur. The second form is still preferable, since it is easier to work with. LLC is mainly needed by those establishments where alcohol is sold, but a confectionery shop does not provide this.

But working as an individual entrepreneur, you can, for example, refuse a cash register. At the same time, an LLC is required not only by the cash register itself, but also by a special agreement for its maintenance.

For an individual entrepreneur, all tax-related costs will be significantly lower.

For example, when working as an individual entrepreneur, you can use a patent taxation system, which will allow you to do without regular deductions of personal income tax, VAT and property tax for individuals. Instead, it is enough to buy a patent and forget about going to the tax office for the entire period of its validity. This move allows you to save both money and time.

Also, when registering a business, it is worth knowing that according to OKVED, the confectionery is classified as “Production of bread and flour confectionery products of non-durable storage” and has code 15.81.

Now all communication with the SES and Rospotrebnadzor is of a notification nature. That is, to open a confectionery shop, you do not need to obtain any permits, you just need to notify the sanitary services that you exist.

According to the law, an inspection from the SES or Rospotrebnadzor can come to you only after three years work, and during this time it is quite possible to get back on your feet and eliminate any minor shortcomings, if any. But keep in mind, in the event of a complaint from visitors or neighbors, if you opened in a residential building, services will come to you immediately. In case of gross violations, they can close the establishment for a period of 90 days, and this is a colossal loss. Therefore, it is better to work according to the rules.

To do this, you will need to enter into an agreement with disinsection and deratization stations. According to it, the confectionery will be treated against insect pests and rodents.

Are you thinking about the idea of ​​how to open a candy store? All the nuances of running this type of business are described in detail in the article.

♦ Capital investments – 400,000 rubles.
♦ Payback – 4–8 months.

According to most experts, a business based on the sale of food products is one of the most profitable and promising.

The sale of candy, cookies and other sweets is no exception.

If you want to launch a startup related to the sale of food products, then you should definitely understand how to open a candy store from scratch.

The implementation of such a business project cannot be called too complicated or expensive, however, this type of business has its own nuances that entrepreneurs need to know about in order to avoid common mistakes.

How to open a candy store: features of this business

Like any other species entrepreneurial activity, a startup related to the sale of sweet products, has its own characteristics.

Let's try to name the most interesting ones:

1. Candy store - a store, which distributes sweets, cookies, pastries, cakes and other high-calorie products with a high sugar content.
2. There is always a steady demand for sweet products among the population, which is why it is profitable to open a confectionery store.
   Even the relatively high cost of sweets does not deter potential buyers.
3. Owners of confectionery shops must take care not only of the product range and pricing policy of their establishment, but also of the impeccable cleanliness of the premises.
4. Your main problems will be:
   • the need to sell goods with a short shelf life (this does not apply to sweets, but to cakes and cream pies);
   • insects (wasps, midges) in summer;
   • high level of competition;
   • regular inspections of the Sanitary Service and others government organizations.
5. If you decide to open a candy store from scratch, then you definitely need to analyze your target audience, to understand what products you need to focus on selling: inexpensive mass-produced ones, or more exclusive ones, even if they cost a lot.
6. Try to name your store in an original way, so that with the help of a sign you can attract the attention of a potential client.
7. Don’t be greedy when setting your pricing policy, but don’t work at a loss either.
   Remember that it is better to organize a promotion to sell leftover candies, biscuits, cookies and other sweets that are past their expiration dates, rather than throwing them in the trash later.

Types of candy stores that can be opened from scratch

There are 4 common types of candy stores that you can open in your hometown:

Standard.

You are selling products that someone else makes for you.
This is the most suitable option for people who, starting a business from scratch, do not have a large starting capital.

Confectionery shop + cafe.

You not only sell candies, cakes, cookies and other sweets, but also give customers the opportunity to eat them right in your store by setting up several tables.

A confectionery store selling products of its own production.

If you are a confectioner by education and vocation and want to make sweets rather than sell them, then you can open a production workshop and, attached to it, a store to sell the products you make.

Confectionery shop + cafe + production workshop.

The most complex and costly option to implement, which requires renting a large premises, lengthy registration procedures and considerable capital investments.
Although, with the right approach, it can bring good profit to its founder.

If you decide to open a candy store, do not forget to advertise it

Interesting fact from history:
The word "candy" comes from 16th-century European apothecary jargon. This word, derived from the Latin confectum (“made”), was the name of candied fruits, which at that time were considered a type of medicine.

If you want to save on advertising campaign, then locate your candy store in a place with high traffic: in the center, near bus stops public transport, Near entertainment centers, children's parks, educational institutions, etc.

Invest in a bright sign that can be seen from a distance and window stickers to make your store stand out from others.

Also, make sure to name your establishment beautifully and briefly.

• local newspapers and radio stations;
• city ​​forums;
• specially printed business cards and advertising booklets;
• social media.

How to open a candy store: calendar plan

How long it will take you to launch a startup depends on the type of business you decide to open.

If you want to not only sell, but also make sweets, you will need at least six months.

If you want to open a standard confectionery store to sell products that someone else makes, you can easily manage it in 4 months.

Stage	Jan	Feb	Mar	Apr	May
Registration
Rental and renovation
Equipment
Recruitment
Purchase of the first batch
Advertising campaign
Opening

How to open a candy store: business plan

So that aspiring entrepreneurs understand the stages of launching a startup and how much money they need to have to open a confectionery store.

Let's imagine that we decided to open a small confectionery store (30 sq. m) in one of the densely populated residential areas of a provincial town to sell sweets, cookies, pastries, cakes and baked goods from domestic producers.

Registration

To own a confectionery shop, you can register both as an individual entrepreneur and as an LLC. If you are just starting a business, it is better to register as an individual entrepreneur and pay tax according to a unified system.

Be sure to find out what requirements of the Sanitary Service, Rospotrebnadzor, Fire Service and other government organizations must be met in order to open a candy store.

You will also have to conclude a number of contracts (for garbage removal, for disinfection and disinfestation, etc.), take care of the fire alarm, and issue sanitary certificates for your sellers.

Room

The area of ​​the premises you choose should be optimal in all respects: not be too large so that you don’t go broke on rent, but not so small as to create inconvenience for the client.

Some confectionery shops can hardly even be called shops.

These are rather stalls where a lot of confectionery products are crammed, which buyers do not even have the opportunity to properly examine.

The optimal area is 30–40 square meters. m.

We have already said that you need to open such a business in a place with high traffic in order to increase the number of casual customers.

You don't need to spend a lot of money on renovations.

It is enough to paint the walls a neutral color, make the floors from a material that is easiest to clean, and have normal lighting so that customers can look at the sweets even in the dark.

Equipment

In order to present your products to customers in the most favorable light, you need to purchase the following equipment for a candy store:

Expense item	Amount (in rub.)
Total:	100,000 rub.
Shelves and racks for sweets stored in boxes	30 000
Refrigerator display for sweets that need to be stored at low temperatures	30 000
Cash machine	10 000
Other	30 000

Staff

To earn as much as possible, confectionery stores must work seven days a week according to a schedule, for example, from 8.00 to 20.00, which means two shifts of sellers are needed.

At first, for a small establishment, 1 seller per shift is enough, but after promotion, think about hiring additional sellers so that the shift consists of two people.

You'll also need at least one cleaner, because it's very difficult for salespeople to balance customer service with cleaning the store.

The services of an accountant and manager can be performed by the owner.

Product range

It’s not enough to just open a candy store; you need to make sure that the range of sweets sold in it satisfies the tastes of all customers.

To begin with, it is enough to offer customers 50–70 options of sweets, among which must be:

• bakery products (donuts, croissants, buns, sweet croutons, etc.) – 10 options;
• cookies and waffles – 15 options;
• cakes and pastries – 10 options;
• candies (chocolate and caramel) – 20 options;
• other – 10–15 options.

Constantly research the tastes of your customers in order to formulate a range of products according to their wishes.

Without regret, remove from sale those sweets that are not selling well and add something new.

How much does it cost to open a candy store?

A confectionery store is one of those startups that does not require large capital investments to launch.

To open a shop, for which we are drawing up a business plan, it is enough to have 400,000 rubles.

Expense item	Amount (in rub.)
Total:	400,000 rub.
Registration	20 000
Renovating the premises where you want to open a store	100 000
Purchase of equipment	100 000
Purchase of the first batch of goods	100 000
Advertising	20 000
Additional expenses	60 000

In addition to one-time financial injections, you will have monthly expenses, without which the operation of a candy store is impossible:

We invite you to watch a video,

about how a confectionery shop works and what is needed to open it:

Possible profit of a candy store

So, we calculated that the starting investment in our conventional confectionery store will be about 400,000 rubles, and monthly expenses will be about 150,000 rubles.

But how quickly can we get our money back?

Experts say that the payback period for a candy store can be either 3 months or 1 year.

It all depends on whether you can:

• find a good place to open your shop;
• competently formulate a product range;
• find low-cost suppliers;
• reduce the amount of capital investment, etc.

Let’s say you purchased a product worth 100,000 rubles and put an average markup on it (we’re talking about averages, because the markup for different groups of goods differs and can range from 30% to 80%) of 60%.

The amount of earnings is 160,000 rubles.

If you can sell the purchased goods in a month, you will earn only 10,000 rubles, because about 150,000 thousand will go to cover mandatory expenses.

This means that you need to strive to increase sales figures and do everything to sell the purchased goods in 2 weeks or less.

If we take average data, the owners of confectionery stores earn from 20,000 to 60,000 net rubles per month.

These are quite good indicators to interest businessmen in the topic “ How to open a candy store?».

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