Business Plan Bakery Products COLEGIUL TEHNIC DANUBIANA ROMAN

Business Plan – Bakery Products COLEGIUL TEHNIC DANUBIANA ROMAN

Structure of the Business Plan Chapter I – Defining the business objective, legal and commercial coordinates 1. 2. 3. 4. Activity field of the suggested business Objectives Market and customers Products and services Chapter II – Organisation and management 1. Production process 2. Management 3. Staff Chapter III – Financial overview 1. Finances required 2. Foreseen income 3. Production costs

Chapter I – 1. Activity field of the suggested business • S. C. “PANI-SAN” S. R. L. , with a subscribed capital of 2, 000 RON was set up on 5 th November 2011 and is enrolled at the Commerce Register with number J 27/1817/2010 having CUI RO 3428300. The firm’s address is: 9 Energiei St, Roman and is a company with a unique associate. • The company’s main activity objective is the production of bakery products and retailing them through its own shops. In the first year of activity, the bakery had the following financial results: an average turnover of 12, 000 lei monthly, a rate of monthly gross profit of 15%, the liquidity ratio being very satisfactory. The company has no ongoing credit.

• We intend –in the first stage – to gain a contract which would imply supplying local restaurants with bread and other bakery products. In the second stage we intend to expand the production activity in the field of making pastry products. • We believe this business has real chances of succeeding as there is an increasing demand for the products we are going to offer; moreover, our geographical location ensures a wide supply base with raw materials and there are high sale opportunities due to the relatively limited network of such products in the area.

2. Objectives After obtaining this contract, we intend to: • Increase bread production to meet the required demand • Create stable customers • Reach a use of production capacity of 75% • Realize a monthly turnover of about 20, 000 lei and a gross profit of 4, 000 lei. •

Two Picture Page Layout • Starting from the second year of the contract we intend to: v. Increase the volume of activity by reaching a use of production capacity of 95% v. Reach a turnover of about 25, 000 lei and a gross profit of 5, 300 lei every month

3. Market and Customers Pastry products’ market is recording a constant growth regarding both quantity and value. This business is considered to be one of the least expensive branches in the food industry sector, at the same time benefitting by an increasing demand due firstly to the fact that the products offered are cheap and therefore accessible to all consumer categories. The customers we have in view are divided into • A. old customers of the bakery in Roman, due to the bakery’s four categories : • • strategically location and to the high quality of the products as well as attracting new customers; B. town kindergarten and high school canteens. C. event organizers in the area D. tourists transiting the town

4. Products and Services The product mainly offered will be bread. Another product that can be offered is whole meal bread. As secondary products, there will be obtained pastry products, products for children and for different events. The actual prices for these products are as following: white bread …………. . . 1, 8 lei/pc. bread rolls ……………. . 0, 5 lei/pc. Whole meal bread ………………. . 1, 6 lei/pc. traditional bread ………………… 2, 0 lei/pc.

• • In order for our products to be sold it is important that they should have good bakery qualities, the flour used should have a small percentage of ash (it should be white) and should be kept in proper humidity conditions. As product sale will be ensured mainly to restaurants’ clients, we believe that an ample advertising campaign – posters, leaflets, mass – media - is necessary. Concerning the location of the bakery, we consider that it has a fairly good accessibility and it is known well enough, therefore extra advertisement is not needed. We think that the best type of advertisement will be to ensure high quality products and maintaining promptness in performing delivery services.

Chapter II Organisation and management The production process The production cycle consists in the following stages: Øpurchasing white and brown wheat flour; Øpurchasing rye flour; Øpurchasing yeast; Ødough making; Øbread baking; Øpacking rye bread in bags; Øpacking the rest of the products in plastic cases; Ødelivery.

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