Bread & Pastry

PART III - LOCATION

Choosing the right spot for your bakery business will effect almost every aspect of your future development.The type of your product need to be acceptance by customer in that area.For examples,bakery outlet in commercial area that consist mostly office building should aims for office lady for their returned customer.Office worker usually have limited time to have proper lunch,so they'll need something that easy to eat,fast and convenient.Office lady usually care for their dietary,so low carbohydrate product or sandwiches should be the best choice of product.

There is a different types of product for bakery outlet that being set up in a shopping mall.We can assume that shopping mall area will have very high traffic of  family based customer.That bakery should provide more colorful and interesting product to attract young customer.The choosing of cartoon based bakery product will catch children attention to come inside your outlet and they will surely bring along their parent for the cash.Their first step into your store is what we aims for.You need to present a good impression while they inside your store.

PART II – BAKERY EQUIPMENT

The equipment required can be decided as soon as the product range is settled. The minimum and maximum output is also required although these figures do not have to be fully accurate at this stage.

A rule of thumb estimate is as follows:


TURNOVER                          OVEN CAPACITY
(5½ day – 6 day week, single 8-10 hour shift)
Up to $5,000                            6 trays
$5,000 - $7,500                       9 trays
$7,500 - $10,000                     12 trays
$10,000 - $12,500                   15 trays
$12,500 - $15,000                   18 trays
Over $15,000                           21 trays


The maximum output is then used to set the size of the oven necessary for the production.Once the oven capacity is set the capacity of the remainder of the equipment is established to enable the oven to be kept full. Generally the prover capacity should be twice the oven capacity and the mixing, dividing and moulding equipment capacities should be sufficient to keep the oven full.

PART I – SETTING UP

Where to start is often the most difficult decision of all. What is recommended is a plan of progressive steps, first of all to enable you to decide if there is demand for the type of business you propose to operate, and secondly and most importantly, if the business is a viable proposition. Only then can the final stage be put into action – getting the business started.

To assist potential business operators, a suggested operational plan is presented below. This
plan of course has its limitations in that is may not cover every eventuality but the basic steps
remain the same.

The basic steps are as follows:
a) Identify potential customers
b) Select potential site or premises
c) Determine type of business
d) Product range
e) Equipment
f) Staff requirement
g) Finalise above
h) Commence operation

For many operators some assistance or advice will be necessary.In particular, advice on product range, equipment requirements, recipes, costings and bakehouse layout is freely available. Demonstrations, fault findings and follow up are really necessary.