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Opening and Operating a Retail Bakery



Opening and Operating a Retail Bakery

Rick Douglas Crawford CMB

ISBN: 978-1-118-80528-2 October 2013 320 Pages

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Most of us have said at one time or another, “I should open a bakery” or “I can make better products than this”—and maybe you can. To students and beginners,Opening and Operating a Retail Bakeryhelps students learn about operations, and offers a great deal of information that will assist in applying that information. To entrepreneurs and business owners, this text is a template to guide you through the foundational steps.

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Preface xi

Acknowledgments xv

PART 1 Planning and Key Decisions 1

CHAPTER 1 Early Steps and Key Decisions 3

Concept to Reality 4

What Are Your Specialties? 5

What Type of Bakery Is Yours? 5

Franchises 14

Failure Is an Option 15

Types of Business Organizations 16

Your Job as a Bakery Owner 17

Timeline—Introduction 18

CHAPTER 2 Lining Up Your Experts 21

How to Use the Store Opening Guide 24

Finding the Right Team 24

Training and Education 32

CHAPTER 3 Operating Plans and Resources 37

Government and Nonprofi t Resources 38

Business Plans 39

The Baking Industry 40

Industry Marketing Groups (Boards and Associations) 47

Distributors 49

Trade Shows 52

Trade Magazines 53

CHAPTER 4 Product Mix, Equipment, and Design 55

Finding the Correct Location 56

The Importance of Demographics for Your Business Location 59

Equipment: What Do You Need? 62

Finding an Architect 68

Finding the Builder/Contractor 69

CHAPTER 5 Basic Starting Systems 71

Introduction 72

Computer Systems for Operations 72

Point of Sale Data 75

Food Safety 79

Dealing with Inspectors 81

Hiring Employees 84

Average Sale per Customer 89

PART 2 Store Rules, Labor, and Progressive Discipline 93

CHAPTER 6 Staffing and Labor Management 95

Ensuring that You Get Great Staff 96

Being Honest with Your Staff 123

CHAPTER 7 Rules and Training 127

Progressive Discipline 146

Training Record Systems 151

PART 3 Operations 157

CHAPTER 8 Marketing and Promotion 159

Marketing 160

Social Media 162

Your First Social Media Campaign: Your Grand Opening 169

Traditional Media 174

CHAPTER 9 Sourcing Ingredients and Costing 179

Manufacturers and Distributors 180

Costing Materials 183

Profit 186

Discounting 190

CHAPTER 10 Production Skills and Costs 195

Production 196

Skill Levels 199

Tools for Measuring Productivity 205

CHAPTER 11 What Is Bakery Merchandising? 217

Product 218

Production 220

People 221

Placement 222

Price 223

Packaging 225

Promotion 228

Presentation 231

PART 4 Operations Systems and Growth 235

CHAPTER 12 Pre-Opening, Opening, and Post-Opening 237

Pre-Opening 238

Opening 246

Post-Opening 251

CHAPTER 13 The Bakery Sales Cycle and Day Parts 257

Major Selling Seasons 258

Minor Seasons and Events 264

Promotional Events 267

Wedding Season 268

Black Swan Events 269

Day Parts 269

CHAPTER 14 Promotions: Setup to Execution 271

Types of Promotions 272

Running a Promotion 274

Using Coupons 283

CHAPTER 15 Check-Up, Growth, and Rescue 287

How Are You Doing? 288

Measuring Your Progress 289

Owning the Game of Business 291

When Things Go Well 294

When Things Go Bad 296

Index 299

  • Provides much-sought-after and proven strategies needed to open a bakery, along with keys to successfully operate it
  • Breaks down required tasks into an easily adaptable template that can be adjusted for personal experience. Divided into four sections:
  1. Basic planning and key decisions;
  2. Store rule, labor, and progressive discipline
  3. Operations-related areas needed to run your business
  4. Systems and information for growth
  • Focuses more on practical implementation and less on abstract theory.