write a SWOT and executive about a bakery.

Group member: Jiazi Song, Ying Wang, Melbin Baby

Executive Summary

The demand for artisanal food continues to grow by leaps and bounds. This may be a strong social opposition to large-scale production of food. Artisanal food is usually described as high-quality food produced in small quantities by hand.

Company Profile

Our Bakery store is located at East of Downtown Toronto. The product sales target is facing the surrounding residents, which can satisfy the daily need surrounding residents. Mainly engaged in specialty Spanish baking. It also attracts customers with its refined positioning and fresh products with good standards.

Objectives & Goals

More and more customers expect bakery companies to provide freshly baked products every day, so meeting demand without wasting inventory is challenging. The business goals of a bakery should include building a broad and loyal customer base and developing a business model that can generate enough revenue to cover your expenses, although it may generate a lot of waste. Since the business model of a bakery that sells fresh food in the best way has a huge potential for waste, the bakery should closely monitor the profit margin or the percentage of sales that exceed operating expenses. Building a good reputation is essential for the bakery’s goal of attracting loyal customers and generating stable sales. Build your reputation by producing high-quality products and maintaining excellent customer service.

Operations & Management Plan

Location and Facility Management

Location:110 Danforth Ave, Toronto, ON M4K 1N2

First, there are no similar bakeries in the area, no competitors.Second, there are McDonald’s, Starbucks and Tim Hortons in this area, which proves that the location of this area is relatively good.Third, the neighborhood is a residential area, so it is convenient for residents to buy things when they are on their way to work.Fourth, there is a parking lot nearby so that even passing customers can park their cars.

Operations

Our bakery opens at 8am and closes at 8pm.Our first staff will come in at 7 am and leave at 2 PM, and the second staff will come in at 2 pm and leave at 9 PM. Cashier works from 8am to 4 pm.

Every morning the first batch of employees will start to prepare for the morning, we will start to sell our breakfast, bake the day’s bread, after baking the bread.Since our bread is baked the same day and sold the same day, we will start to prepare the bread for the next day.A second batch of employees will replenish the bread, then ferment the dough and store it in the refrigerator.Cleaning out our store.

We offer a variety of Spanish bread, and the baked bread is placed in the bread cabinet for customers to choose from.We provide clamps and plates, which are placed at the door of the shop, so that guests can easily take them when they enter.When the customer completes the purchase, they can go to our cashier to settle the bill.We require our cashiers not to touch the food with their hands in order to meet the food safety requirements.We also provide a dining area where customers can start to enjoy food inside the store.

Inventory

We offer about 20 servings of each product per day to make sure we don’t have too much left over. At the same time, our store accepts reservation service. Customers can make reservations by phone or on site one day in advance.

In terms of suppliers, we will establish cooperation with Sobeys, a local supplier in Canada. We hope to provide the freshest food materials to our customers.Online ordering system is adopted, which reduces the time we spend to purchase food materials. Sobeys is the second largest retail supermarket in Canada.

Because we don’t want to end up with too much inventory, the output of all our products will be around 20.We will put our money into promoting the product at the beginning.We will first open our market, and then modify our recipes according to the feedback. We will invest part of the funds in product research and development.

Management Team and Employees

Since our partners are all baking professionals, we’re all good at Baker’s job.In the meantime, one of us can handle the cashier’s job.Because after 4 PM is no need to continue to bake bread, just need to maintain the work of the front desk.

In the beginning of our bakery, the three partners would rotate among the three positions to reduce labor costs.

MENU Appetizer

Masala Egg Puff with vanilla bean panna cotta

Pastry

Mille-Feuille (Dulce de -leche, honey whipped cream )

Alfajores Sandwich Serranito Bocadillo (Demi baguette, mayonnaise, tomato filling, Cured ham, Manchego cheeses )

Menu Item Vanilla bean Panna Cotta     Date:

26-01- 2021

Number of Portions: 8 Size:  

Cost Per Portio n: $1.39

Selling Price:

$4.6 2  

Food Cost %: 30.0%

  Recipe Quantity(EP)     Cost   Total

Ingred ients:

Weigh t Unit

Volu me

Un it Count

Un it APC

Un it Cost

Sugar 60 g         0.00

29   0.17

35 %crea m 946 g        

0.00 57   5.35

vanilla bean         1 ea

5.01 15   5.01

powd ered gelati n 12 g        

0.03 72   0.45

water 15 g             0.00

black berrie s 20 g        

0.00 56   0.11

Tota l Cost 11.09

Menu Item   Puff pastry dough       Date:

02/03/2 021

Number of Portions: 24 Size:  

Cost Per Portion: $0.36

Selli ng

Price :

$0.1 1  

Food Cost %: 30.0%

  Recipe Quantity(EP)     Cost   Total

Ingredient s:

Weig ht

Uni t

Volu me Unit

Coun t

Un it APC Unit Cost

Bread flour 1120 g        

0.00 09 G 0.50

Icing sugar 100 g        

0.00 21 G 0.11

egg         2 ea 0.22

49 Ea 0.45

Butter 1300 g         0.00

54 G 7.02

Salt 40 g         0.00

67 G 0.27

Onions 100 g         0.00

21   0.21

Tota l Cost 8.56

+

Mission we take care of our clients as we do with family or friends and what we do this way because we feel it because we travel, and we believe that visiting a city also implies getting to know who lives in it. This is one of the most important things that make your experience. This is your home. We contribute to improving the quality of life of our guests.

VISION The ideology of our vision is to continue to apply and set the highest standards of service quality and in that way justify and uphold the reputation that we have among the guests, partners, competitors, and the wider community. We use and constantly introduce environmentally friendly technologies and processes to remain in balance with nature and meet the needs of contemporary society

VALUE Continuous Improvement – We are innovative and utilize best practices to continually improve our management techniques, and the quality of our products and services. Pursuing this mission is a dedicated team of talented individuals. Knowledge and passion for exceptional, personalized service are the foundation upon which our experience is built. Respect – We respect the objectives of our stakeholders, the values of our guests, and the cultural difference in the locations that we operate. Integrity – We are honest and straightforward in our interactions with our owners, guests, colleagues, and the communities in which we operate. Exceptional Service – We understand that the value can be created with every encounter and this is reflected in our superior standard `f service Teamwork and Passion – We bring our individual expertise, creativity, and passion for our industry team members .

Design and Development (Action) Plan.

1Capital plan

Our budget is $100,000, we already have $40,000, and we can get the remaining $60,000 through a bank loan.

2.Financial goals

We control the profit margin at 60% and the cost includes the raw materials, the loss of fixed assets and so on.

3.Sales and marketing activities

We need to launch at least one new product a month and invite our customers to review it as soon as it launches.To effectively understand the tastes of our customers.

4.team

The current team consists of three partners.We need to strengthen our business capability, and a professional cashier may be hired after the operation of our bakery is successful.

environmental assessment Political factors Government policies FedDev Ontario -Small Business Services Small Business Services (SBS) is part of the Federal Economic Development Agency for Southern Ontario (FedDev Ontario). We help Ontario entrepreneurs access government business information and services. Taxes laws and tariff Federal rates The basic rate of Part I tax is 38% of your taxable income, 28% after federal tax abatement. After the general tax reduction, the net tax rate is 15%. For Canadian-controlled private corporations claiming the small business deduction, the net tax rate is: 9% effective January 1, 2019 10% effective January 1, 2018 10.5% before 2018

Economic factors Unemployment rates The unemployment rate of 2020 is 9.75%.

Social factors The cultural implications Canada is a country with multi-ethnic integration. People have a high degree of integration with each ethnic group and accept the culture of each ethnic group. The social lifestyles Convenient and quick breakfasts are popular. The domestic structures They are mainly of British, French and other European descent, with aboriginal inhabitants accounting for about 3%, and the rest are Asian, Latin American and African descent. Both English and French are official languages. The residents are 45% Catholic and 36% Christian. Educational levels In 2017, 68 percent of Canadians aged 25 to 64 attained some form of post-secondary education, which is 24 percent above the OECD average of 44 percent.57 percent of Canadians aged 25 to 64 had attained a college diploma or university degree along with 11 percent of Canadians attaining certificates, diplomas, and apprenticeships from vocational institutions.61 percent of Canadians aged 25 to 34 attained some form of tertiary education which is also one of the highest among OECD countries, ranking second behind South Korea. 31 percent of Canadians aged 25 to 64 have earned a bachelor’s degree or higher, which is comparable to the OECD average of 31 percent.

Legal factors Employment regulation To help employers understand their obligations and employees know their rights, the Ministry of Labour, Training and Skills Development has prepared and published a poster, called Employment Standards in Ontario (also known as the Employment Standards Poster).

Health and safety regulations Ontario has strict health and safety regulations to protect the safety of customers and employees.

Environmental factors Geographical location First, there are no similar bakeries in the area, no competitors.Second, there are McDonald’s, Starbucks and Tim Hortons in this area, which proves that the location of this area is relatively good.Third, the neighborhood is a residential area, so it is convenient for residents to buy things when they are on their way to work.Fourth, there is a parking lot nearby so that even passing customers can park their cars.

competitive analysis In this area, our competitors are not traditional bakeries, but Tim Hortons, Starbucks and other fast food stores. Since these enterprises are chain enterprises, our price will be a little higher if we start from the product price.But I think we can start with product quality, better product quality, better experience. We will listen to our customers in time.We also post updates on our company’s Instagram, Facebook and other social media.

marketing plan 1.business’s mission More and more customers expect bakery companies to provide freshly baked products every day, so meeting demand without wasting inventory is challenging. The business goals of a bakery should include building a broad and loyal customer base and developing a business model that can generate enough revenue to cover your expenses, although it may generate a lot of waste. Since the business model of a bakery that sells fresh food in the best way has a huge potential for waste, the bakery should closely monitor the profit margin or the percentage of sales that exceed operating expenses. Building a good reputation is essential for the bakery’s goal of attracting loyal customers and generating stable sales. Build your reputation by producing high-quality products and maintaining excellent customer service. 2.the KPIs for this mission The cashier needs to make a statistics of the daily turnover and the specific products sold, so that our baker can know which products people can produce more.You can also chat with customers more, understand their preferences, convenient research new products. 3.buyer personas Our customers should focus on single working people, parents.Single office workers buy quick and convenient food, and parents prepare food forthe family for the day. 4.content initiatives and strategies We can promote our products through YouTube, and constantly update our products on Instagram, Facebook and other social media. 5.marketing budget Since we rely mainly on free media, we don’t spend money on major marketing, and then we may use the advertising revenue from those media to make in-store posters, etc. 6.competition

In this area, we have to compete with the big fast food brands, but we think that everyone has different preferences, so knowing what customers like is the best competition. 7.plan’s contributors and their responsibilities In the whole plan, the positions and responsibilities of the three partners were the same, and the three took turns to act as the cashier and the baker, making it as fair as possible.As a baker, what I need to do is the making of dough, the plasticity of bread, baking and so on.As a cashier, I need to serve the customers and keep the store clean.

Equipment, Furniture and Fixture

Equipment

• Convec/on Oven $1000

• Mixers (10 qts New and used) $1899

• Walk in refrigerator $5500

• Proofer $3000

• Freezer $6000

• Fridge $1000

• Food processor $300

• Hand Blender $250

• Induc/on cooker $220

• Rack $300

• Containers $ 350

• Mixing bowls $ 100

• Sheet pan $550

• CuSng board $300

Furniture and Fixture

• Chair $450

• Table $ 400

• Stools $ 300

• POS system $3000

• CC TV $ 200

• Cups $ 160

• Plates $150

• Decora/on Lights $230

Group member: Jiazi Song, Ying Wang, Melbin Baby

Executive Summary

The demand for artisanal food continues to grow by leaps and bounds. This may be a strong social opposition to large-scale production of food. Artisanal food is usually described as high-quality food produced in small quantities by hand.

Company Profile

Our Bakery store is located at East of Downtown Toronto. The product sales target is facing the surrounding residents, which can satisfy the daily need surrounding residents. Mainly engaged in specialty Spanish baking. It also attracts customers with its refined positioning and fresh products with good standards.

Objectives & Goals

More and more customers expect bakery companies to provide freshly baked products every day, so meeting demand without wasting inventory is challenging. The business goals of a bakery should include building a broad and loyal customer base and developing a business model that can generate enough revenue to cover your expenses, although it may generate a lot of waste. Since the business model of a bakery that sells fresh food in the best way has a huge potential for waste, the bakery should closely monitor the profit margin or the percentage of sales that exceed operating expenses. Building a good reputation is essential for the bakery’s goal of attracting loyal customers and generating stable sales. Build your reputation by producing high-quality products and maintaining excellent customer service.

Operations & Management Plan

Location and Facility Management

Location:110 Danforth Ave, Toronto, ON M4K 1N2

First, there are no similar bakeries in the area, no competitors.Second, there are McDonald’s, Starbucks and Tim Hortons in this area, which proves that the location of this area is relatively good.Third, the neighborhood is a residential area, so it is convenient for residents to buy things when they are on their way to work.Fourth, there is a parking lot nearby so that even passing customers can park their cars.

Operations

Our bakery opens at 8am and closes at 8pm.Our first staff will come in at 7 am and leave at 2 PM, and the second staff will come in at 2 pm and leave at 9 PM. Cashier works from 8am to 4 pm.

Every morning the first batch of employees will start to prepare for the morning, we will start to sell our breakfast, bake the day’s bread, after baking the bread.Since our bread is baked the same day and sold the same day, we will start to prepare the bread for the next day.A second batch of employees will replenish the bread, then ferment the dough and store it in the refrigerator.Cleaning out our store.

We offer a variety of Spanish bread, and the baked bread is placed in the bread cabinet for customers to choose from.We provide clamps and plates, which are placed at the door of the shop, so that guests can easily take them when they enter.When the customer completes the purchase, they can go to our cashier to settle the bill.We require our cashiers not to touch the food with their hands in order to meet the food safety requirements.We also provide a dining area where customers can start to enjoy food inside the store.

Inventory

We offer about 20 servings of each product per day to make sure we don’t have too much left over. At the same time, our store accepts reservation service. Customers can make reservations by phone or on site one day in advance.

In terms of suppliers, we will establish cooperation with Sobeys, a local supplier in Canada. We hope to provide the freshest food materials to our customers.Online ordering system is adopted, which reduces the time we spend to purchase food materials. Sobeys is the second largest retail supermarket in Canada.

Because we don’t want to end up with too much inventory, the output of all our products will be around 20.We will put our money into promoting the product at the beginning.We will first open our market, and then modify our recipes according to the feedback. We will invest part of the funds in product research and development.

Management Team and Employees

Since our partners are all baking professionals, we’re all good at Baker’s job.In the meantime, one of us can handle the cashier’s job.Because after 4 PM is no need to continue to bake bread, just need to maintain the work of the front desk.

In the beginning of our bakery, the three partners would rotate among the three positions to reduce labor costs.

MENU Appetizer

Masala Egg Puff with vanilla bean panna cotta

Pastry

Mille-Feuille (Dulce de -leche, honey whipped cream )

Alfajores Sandwich Serranito Bocadillo (Demi baguette, mayonnaise, tomato filling, Cured ham, Manchego cheeses )

Menu Item Vanilla bean Panna Cotta     Date:

26-01- 2021

Number of Portions: 8 Size:  

Cost Per Portio n: $1.39

Selling Price:

$4.6 2  

Food Cost %: 30.0%

  Recipe Quantity(EP)     Cost   Total

Ingred ients:

Weigh t Unit

Volu me

Un it Count

Un it APC

Un it Cost

Sugar 60 g         0.00

29   0.17

35 %crea m 946 g        

0.00 57   5.35

vanilla bean         1 ea

5.01 15   5.01

powd ered gelati n 12 g        

0.03 72   0.45

water 15 g             0.00

black berrie s 20 g        

0.00 56   0.11

Tota l Cost 11.09

Menu Item   Puff pastry dough       Date:

02/03/2 021

Number of Portions: 24 Size:  

Cost Per Portion: $0.36

Selli ng

Price :

$0.1 1  

Food Cost %: 30.0%

  Recipe Quantity(EP)     Cost   Total

Ingredient s:

Weig ht

Uni t

Volu me Unit

Coun t

Un it APC Unit Cost

Bread flour 1120 g        

0.00 09 G 0.50

Icing sugar 100 g        

0.00 21 G 0.11

egg         2 ea 0.22

49 Ea 0.45

Butter 1300 g         0.00

54 G 7.02

Salt 40 g         0.00

67 G 0.27

Onions 100 g         0.00

21   0.21

Tota l Cost 8.56

+

Mission we take care of our clients as we do with family or friends and what we do this way because we feel it because we travel, and we believe that visiting a city also implies getting to know who lives in it. This is one of the most important things that make your experience. This is your home. We contribute to improving the quality of life of our guests.

VISION The ideology of our vision is to continue to apply and set the highest standards of service quality and in that way justify and uphold the reputation that we have among the guests, partners, competitors, and the wider community. We use and constantly introduce environmentally friendly technologies and processes to remain in balance with nature and meet the needs of contemporary society

VALUE Continuous Improvement – We are innovative and utilize best practices to continually improve our management techniques, and the quality of our products and services. Pursuing this mission is a dedicated team of talented individuals. Knowledge and passion for exceptional, personalized service are the foundation upon which our experience is built. Respect – We respect the objectives of our stakeholders, the values of our guests, and the cultural difference in the locations that we operate. Integrity – We are honest and straightforward in our interactions with our owners, guests, colleagues, and the communities in which we operate. Exceptional Service – We understand that the value can be created with every encounter and this is reflected in our superior standard `f service Teamwork and Passion – We bring our individual expertise, creativity, and passion for our industry team members .

Design and Development (Action) Plan.

1Capital plan

Our budget is $100,000, we already have $40,000, and we can get the remaining $60,000 through a bank loan.

2.Financial goals

We control the profit margin at 60% and the cost includes the raw materials, the loss of fixed assets and so on.

3.Sales and marketing activities

We need to launch at least one new product a month and invite our customers to review it as soon as it launches.To effectively understand the tastes of our customers.

4.team

The current team consists of three partners.We need to strengthen our business capability, and a professional cashier may be hired after the operation of our bakery is successful.

Floor Plan

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