Bread Bakery

BUSINESS PLAN

Photo by: Alaettin YILDIRIM

BREADCRAFTER

8900 Green Lake Road



Port Hanover, Michigan, 49333

This business plan is a tightly constructed, succinct consideration of
all factors relevant to launching this bakery. From rent charges to
competition and seasonal changes to costs per loaf, this plan
hasn’t left anything out…all without being overly verbose. This
exemplary plan is very focused and complete, which will help the
business stay on course.

• EXECUTIVE SUMMARY

• THE COMPANY

• PRODUCTS

• PRODUCTION

• MARKET

• MARKETING

• RISKS

• FINANCES

EXECUTIVE SUMMARY

Awareness of high quality baked goods is on the rise. Good bread is a rare
combination of nutrition, convenience, and luxury. Today’s consumer
has less time to create wholesome, handmade bread, but increasingly
appreciates the nutritional and sensory benefits it provides. Good bread
provides fiber and carbohydrates in a convenient, low fat form that is
portable and delicious. Good bread never goes out of style.

Breadcrafter will produce and sell high quality, handmade breads to the
residents and tourists of Port Hanover and Freeman County. The Company
will focus on European Style; naturally leavened breads and baguettes made
with high quality ingredients. Breads will be baked and sold at a
storefront facility using a 4 deck, steam injected bread oven. Labor
saving devices will allow the proprietor to run the entire operation with
the help of two part time, seasonal employees.

Breadcrafter’s main competition includes a health food store, three
pastry shops and three supermarkets in the Port Hanover area. Its
advantage lies in the high quality of its products due to specialization
and artisan manufacturing. The main marketing focus will be an eye
catching sign, the scent of fresh bread wafting out of the storefront, and
periodic printed advertisements. The company will sample its products
liberally.

After establishing the operation, the company will explore the possibility
of making takeout sandwiches. Delivering wholesale bread and baked goods
to area restaurants and specialtyretailers will also be considered.

The company is being founded by Kevin Richards, an artisan baker currently
baking breads and pastries for Toothsome Foods Company in Port Hanover,
Michigan. Kevin has spent the last two years building the TFC program from
the ground up. His wife Renee Richars is also a bread baker, having baked
for one year at the Grainery Food Co-op, Breadcrafter’s chief
competitor. Together they bring a wealth of practical experience and a
realistic market sense to the company.

Breadcrafter is currently seeking $70,000 in loans to get the business
underway. Major costs include equipment purchases, shop rent, ingredient
purchases, site modifications, and marketing, which total $61,000.
Projected sales for the first three months, based on market and
competition studies, will total $41,087. Total operating expenses and cost
of sales will leave an average profit of $4,740 per month.

Opening day is scheduled for July 1st, 1996. While Breadcrafter has the
potential for high growth, the first three years will be spent
establishing company financial stability and increasing market share.

THE COMPANY

Breadcrafter will be created to serve the Port Hanover community by
exploiting the need for a good bread bakery. It will offer a variety of
high quality, European and American style artisan breads, baked fresh in
its storefront bakery.

The company’s immediate goals are to achieve start up by July 1st,
1996, in time to capitalize on the lucrative summer tourist season. It
will start with the proprietor, Kevin Richards, as baker and manager with
the help of two part time employees. The company should gross over
$100,000 in its first year. Long term goals include the addition of a
takeout sandwich store to the storefront and wholesale bread sales within
one year.

Kevin Richards, the proprietor and baker, is the creator of Breadcrafter.
For four years, he has been employed at Toothsome Foods Company, a
specialty foods manufacturer in Port Hanover, Michigan. His experience as
a Production Supervisor and as a Research & Development Cook bring
a sense of production realities and technical savvy to the company. As the
driving force behind TFC’s current Handmade Bread program, Kevin
has two years practical experience with sourdough breads. He holds a BA in
English Literature from the University of Michigan.

Renee Richards, Kevin’s wife, also has bread baking experience. She
baked bread at the Grainery Food Co-op in Port Hanover, Michigan for one
year, and she contributes a keen sense of the bread market. She also
contributes retail sales experience accrued through several retail jobs
around Port Hanover.

The company is in the process of securing $70,000 in start up financing.

PRODUCTS

Breadcrafter’s breads will stand out from the competition due to
their uniqueness and outstanding quality. Most of the breads are European
in style, including Sourdough, Miche (a traditional French whole wheat
bread), and Sourdough Rye. These breads are made by the sourdough method
which uses no added yeast. This method imparts a rich flavor, which can be
tangy or mild, as well as a toothsome inner crumb and a crackly crust. By
using this method, a skilled baker can create truly delicious breads
without added fats or sugars, making many of Breadcrafter’s
products 100% fat free. Sourdough breads also have an extended shelf life,
remaining fresh for days without the use of preservatives. Breadcrafter
will also offer specialty breads, which will be made in the sourdough way
with the addition of such luxurious ingredients as Parmagian cheese with
fresh ground pepper and dried Michigan cherries with roasted pecans. Spent
Grain Bread, made with barley leftover from beer brewing, is another
unique product that Breadcrafter will offer. Two varieties of French style
baguettes will be offered fresh daily, a high demand product that is
available nowhere else in the area. Breadcrafter will also produce White
and Wheat Sandwich Breads with soft crust and a tender crumb for
traditional American Style sandwiches. As the needs of the customer
change, so will the lineup of Breadcrafter’s products. The bakery
equipment is chosen with versatility in mind.

After establishing the business, Breadcrafter will research the
possibility of producing sandwiches to increase revenues. This investment
would require approximately $1500.00 for the purchase of equipment and
ingredients. The company will also pursue wholesale contracts. Toothsome
Foods Company has indicated interest in a contract to produce two
Christmas products on a per loaf basis, Cherry Chocolate Fruitcake and
Midwest Christmas Stollen. These products can help generate revenues in
the slower Autumn months. The proprietor will also consider producing some
of Toothsome Foods’ current lineup of Handmade Breads on a
wholesale basis.

A self serve beverage cooler filled with soft drinks will also help
increase revenues, as will the sale of fresh brewed coffee.

PRODUCTION

Production of sellable breads is projected to begin on July 1st 1996. Raw
ingredients will be ordered for twice a month delivery from North Farm
Co-op and Sysco Inc., at which time a two week production schedule will be
drawn up by Kevin Richards, the proprietor/baker. Ingredients will be
stored in a dry storage area and in a walk in cooler (already on the
proposed premises). Rent of the facility will be $1,050 per month with
utility costs running approximately $725/month.

Scheduling will begin with three large bakes per week (MWF) and two small
bakes (T,TH). Due to the extended shelf life of sourdough breads, product
can be sold for two days before staling. Each bake day the baker will bake
breads in a deck oven. The oven provides intense, even heat and a
controllable amount of steam injection, allowing tremendous control of
crust crispness. Everything from soft white sandwich breads to thick
crusted, dense savory breads to sweet baked goods can be perfectly baked
in this oven. While breads are baking, the baker will begin mixing the
long fermenting doughs to be baked off the next day. Labor saving
equipment including a dough divider and a bread moulder makes this
possible. Hot breads will begin coming out of theoven by 7:00 AM, and all
baking will be finished by 10:00 AM.

The storefront will open at 9:00 AM and close at 6:00 PM Monday through
Friday. Saturday hours will be 9:00 AM to 4:00 PM for sales only. Part
time employees will work the counter and assist with store maintenance
during peak hours while the baker is baking. A beverage cooler and coffee
machine will encourage convenience sales at the register.

Breadcrafter will economize on bookkeeping costs by handling its payroll
duties in house. Year end bookkeeping will be handled by a professional
accountant.

MARKET

The specialty bread market is about to experience enormous growth.
Throughout the country small bakeries are appearing at an increasing rate.
Chain stores, such as Great Harvest Bread Company, are experiencing
tremendous growth by capitalizing on the wholesome appeal of fresh baked
loaves. According to the Bread Baker’s Guild of America, a trade
organization, membership increased 40% between 1994 and 1995. As people
become more aware of its healthy nutritional profile, good bread becomes
even more attractive.

There is currently only one source for artisan breads in Port Hanover,
Toothsome Foods Company, where the proprietor learned to bake. Market
tests performed in the summer of 1995 by Toothsome Foods Company showed
strong demand for the product, no price resistance and the need for a more
frequent and visible presence. As a pilot program with no promotion in the
summer of 1995, Toothsome Foods Company was able to sell all available
loaves (20 30 per bake, two bakes per week) all summer long. Even without
the benefit of window signage or a consistent delivery schedule, Kevin
Richards and TFC have developed a loyal following of regular buyers that
continues to grow.

The Millwright Bakery in Maple, MI., a similar operation to Breadcrafter,
currently bakes 200- 700 loaves a day for wholesale in the Connor City
Area. This bakery has been open since November 1995 and has not yet
experienced a summer tourist influx. It has stopped taking on new accounts
for fear of exceeding its production capacity during that season.
Millwright finds the Port Hanover area very attractive, but delivery from
Maple is impractical. This summer season will bring Millwright a large
influx of cash, and they will almost certainly consider establishing a
bakery in Port Hanover if none yet exists.

Breadcrafter will set up its storefront bakery in the Green Lake Shopping
Center. The center is conveniently located on one of the busiest arteries
to and from Port Hanover. It has plenty of parking and is easily
accessible from the road. The shopping center currently contains a
successful, higher end grocery store, a successful liquor convenience
store, and a donut bakery that also sells country clutter handicrafts. The
shopping center is currently a destination for people seeking gourmet
foods. These people will appreciate Breadcrafter’s products. There
is very little market overlap between Breadcrafter and the donut shop, and
the two could exist in synergy.
Pricing of artisan type breads around Port Hanover currently ranges from
$2.50 per loaf (GraineryWhole Wheat) to $5.95 per loaf (Toothsome Foods
Pesto Bread). Breadcrafter’s products will range in price from
$2.25 (Sourdough Baguette) to $4.95 (Pepper Parmesan Loaf).

COMPETITION

Grainery Food Co-op

Breadcrafter’s primary competitor. The Grainery currently has a
customer base that regularly buys whole grain breads. These customers are
interested in healthy foods, and they will appreciate the attractive
nutritional profile of our products. Due to undercapitalization, the
Grainery will have trouble responding to the quality advantage our
equipment and methods provides. Many potential customers are reluctant to
patronize the Grainery, perceiving its patrons and employees as
“too liberal”. True or not, these customers may feel more
comfortable at Breadcrafter. Renee Richards, the proprietor’s wife,
was formerly a Grainery bread baker. She knows their business well.

Helmut’s Pastry Shop

An established bakery specializing in pastries and doughnuts. They have a
capable facility. Due to heavy investment in pastry equipment and
relatively small bread sales, they are unlikely to react strongly to our
presence.

Twin’s Bakery

Very similar to Helmut’s.

The Coffee Mug

Specializing in donuts, pastries, and country clutter handicrafts. They
sell some lower quality breads. Major risk is their location, right next
door to Breadcrafter’s prospective site. This risk could also be an
asset, bringing bakery customers in search of better bread to
Breadcrafter.

Fred’s Markets

Large supermarket with in store bakery. Fred’s offers nonscratch,
relatively low quality breads and pastries at very low prices. Their
largest advantage, other than price, is the convenience of one stop
shopping. There is some possibility of future wholesale distribution of
our products.

Daley’s Supermarkets

Very similar to Fred’s

Taylor’s

Similar to Fred’s and Daley’s, but smaller. Higher
possibility of future wholesale distribution.

Toothsome Foods Company

Downtown specialty foods retailer. Current employer of
Breadcrafter’s proprietor. TFC has a small, undercapitalized bread
program Due to the absence of the baker, they are unlikely to compete.
Proprietor will offer to buy some of the bakery equipment. Future
wholesale distribution of contract products is a strong possibility.

Breadcrafter’s production capacity will be an advantage over the
specialty stores. Product specialization will be an advantage over the
pastry shops and supermarkets. Breadcrafter’s product quality will
be an advantage over all local competitors.

MARKETING

Breadcrafter will sell its products to new and repeat customers from its
storefront in the Green Lake Shopping Center, located on the busy stretch
of M-17 between Port Hanover and Crescent Heights, Michigan. A large,
tasteful, storefront sign will catch the attention of passing motorists.
The smell of bread as it comes from the oven will bring customers in from
the parking lot. Breadcrafter will offer a sample of fresh baked bread to
anyone who comes into the store.

Breadcrafter’s products will be truly unique in the marketplace.
The look, feel and taste of its breads, when compared with the
competition, will underscore their quality and value. Many of the
products, such as Pepper Parmesan Bread and Sourdough Baguettes, will not
be available anywhere else. Breadcrafter will also actively encourage
customer satisfaction. Our product line will react to the needs and
desires of the customer, thereby encouraging repeat and word of mouth
sales. As a small hands on facility Breadcrafter will have the freedom to
react quickly and accurately to changes in the market. Due to its
uniqueness and convenient location, Breadcrafter will become a destination
for food lovers.

Printed advertisements, which will run opening week, will highlight bread
as an everyday product, to be purchased fresh on a weekly or daily basis.
More printed advertisements will run Labor Day weekend and during the
Christmas season. Costs for these advertisements will be approximately
$200 each.

RISKS

The major risk to any Port Hanover area retail operation is the
seasonality of the customer base. Breadcrafter will address this problem
by opening at the height of the lucrative summer season. This will give
the company a good supply of working capital to help with the startup
period. The company will market itself primarily to the year round
population. Contract products prepared for Toothsome Foods Company will
bring in cash during the slow fall season. Unless strong demand shows a
need, labor will be eliminated in the slower seasons and advertising will
be minimal. Depending on available cash after Christmas, Breadcrafter will
contemplate adding a sandwich bar to serve local shoppers and employees.

Breadcrafter will budget $9,800 in cash reserves as a cushion to help
weather the startup period.

FINANCES

(Personal Income Statement removed for privacy.)

Start Up Costs

Equipment

$46,000

Materials

$4,500

Rent (2 Months)

$2,100

Site Modification

$5,000

Signage, Stationary, etc.

$1,000

Consultation

$1,000

Supplies

$600

Cash Reserves

$9,800

Total Start Up Costs

$70,000

The compnay is in the process of securing financing for startup. The
proprietor currently has $20,000 from private sources and is seeking
$50,000 in additional bank loans.

OPERATING COSTS

Payroll

Two part time employees will be hired to start working on opening day.
They will be retained until Labor Day weekend unless strong sales show a
further need for them. In the fall, winter and spring, the proprietor and
his wife will be the only staff required. Employees will be paid $5.50 per
hour, and will work a combined total of 30 hours per week. Wage
expenditures will be $707.00 a month with additional payroll taxes running
$71.00, for a total expenditure of$778.00.

Rent

The Green Lake storefront currently under consideration rents for $1050 a
month.

Utilities

Heat and Electric bills for Jordan Galleria, a downtown storefront of
approximately the same dimensions required by Breadcrafter, pays $225.00
at the height of the winter heat season. Taking into account walk in and
reach in cooler use, a figure of $350.00 is a reasonable estimated monthly
average.

The bread oven will be run four hours per day on busy bake days.
Conversations with other bakery owners have indicated that a 4 deck oven
consumes $4 of gas per hour, for a total of $343.00 per month at maximum
capacity.

A total figure of $725.00 per month is a reasonable estimated monthly
average.

Advertising

Breadcrafter will run an advertisement in the Port Hanover News Review
during opening week. Another advertisement will run Labor Day weekend.
Total advertisement expenditures will run $200 per month. The News Review
is known to do spotlight stories on new Port Hanover businesses and
Breadcrafter will take advantage of this publicity.

Advertising expenditures will be kept to a minimum in the fall, winter and
spring. The company will rely on community service functions, liberal
sampling, and word of mouth to reach new customers.

Repair and Maintenance

The estimated maintenance cost for the first month is $500.00. From there
it gradually diminishes to $200 a month for the remainder of the year.
After the first of the year maintenance estimates are reduced to $100 a
month.

Insurance

A Business Owner’s Policy, covering contents, liability, and some
loss of income, will cost $400 $500 a year for Breadcrafter, as quoted by
Sam Williams of Port Hanover Insurance. Worker’s Comp will run
$2.25 for every $100 paid. Breadcrafter has budgeted $50 a month in
general insurance and $20 a month in Worker’s Comp. Health
Insurance premiums for the proprietor and his family will run $250 per
month.

Taxes and Licenses

The company has budgeted $150 a month on miscellaneous taxes and licenses.

General Supplies

General supplies will consist mainly of bread bags which cost $.05 each
for paper and $.03 each for plastic. Bag material, which affects the
quality of the crust in storage, will be chosen by the customer. These
prices have been included in the cost of sale of each loaf. Cleaning and
maintenance supplies will total no more than $50 per month. Breadcrafter
has budgeted $125 per month as a conservative figure.

Professional Fees

Professional fees after startup will be kept to a minimum. The proprietor
will perform all the necessary filing and bookkeeping chores required
except year end tax filing and calculation of depreciation. The company
has budgeted $325 in January and

$325 in March to cover these needs.

Miscellaneous

Breadcrafter has budgeted $120 per month to cover miscellaneous expenses.

Proposed Baking Materials Requirements

Ingredients

Amount

$/unit

Total

GW Flour

1000.0

0.40

880.00

Unbl Wht Four

3000.0

0.55

660.00

Dried Cherries

80.0

5.50

440.00

Beverages

0.42

1200

504.00

Parmagian Cheese

80.0

5.00

400.00

WW Flour Daily

800.0

0.49

392.00

Pecan Halves

30.0

5.50

165.00

Coffee

20

8

160.00

Yeast

50.0

1.88

94.00

Powdered Milk

50

1.66

83.00

Fennel Seeds

24.0

2.68

64.32

Lecithin

10

5

50.00

Rye Flour

100.0

0.49

49.00

Canola Oil

70

0.67

46.90

Flax Seeds

20.0

1.99

39.80

Sunflower Seeds

50.0

0.78

39.00

Sesame Seeds

12.0

2.42

29.04

All Purpose

1000.0

0.46

23.00

Sugar

50

0.45

22.50

Pepper

5

4.3

21.50

Sea Salt

100.0

0.21

21.00

Cracked Wheat

25.0

0.46

11.50

Baking Powder

5.0

1.21

6.05

Half n Half

2

2

4.00

Total

 

 

$4205.61

Proposed Equipment Requirements

 

Quantity

Price Each

Total

Oven, Snorr

1

18000

18000

Divider, Snorr

1

4000

4000

Mixer, ASF

1

4000

4000

Moulder, Snorr

1

2400

2400

Bannetons, FBM

60

30

1800

Loader, Snorr

1

1500

0

Loaf Pans

100

10

1000

Bread Slicer, used

1

950

950

Pan Racks, Snorr

6

140

840

Cooling Racks, Snorr

2

600

1200

Software, Computer upgrades

1

500

850

Triple sink, Louie

1

400

560

Heavy Scale, McMaster-Carr

1

400

400

Maple bench, materials

1

400

600

Small Loaf Pans

100

4

400

Countertop Mixer

1

390

1200

Flour Bins

3

127

381

Sheet Pans

40

9

175

Food Processor

1

250

250

Cash Register

1

250

250

Coffee Maker

1

250

250

Books

 

 

50

Bread Boards

40

5

200

Baskets

100

2

200

Chest Freezer, used

1

200

200

Coffee Mill

1

200

200

Baker’s Canvas,MTR,FBM

3

9.8

196

Oven Peels

2

75

150

Garbage Disposal

1

150

150

15″ Skillet

1

120

120

Garbage Cans

3

40

120

Handsink, Louie’s

1

100

80

Gm/Oz Scale

1

150

150

Faucetts

2

50

100

Used range

1

100

100

Counter, Used

1

100

100

File Cabinet, 4 drawer

1

100

100

7qt Saucepan

1

85

85

Bread Knives

4

20

80

Mop Bucket, MacMaster

1

80

80

Timer

2

35

70

Dough Tubs

5

10

50

Oven Thermometer

1

40

40

1 qt Saucepan

1

40

40

Mopheads

10

3

30

Coffee Pots

6

5

30

Whisks

4

6

24

Lames

2

12

24

Thermometers

2

10

20

Wooden Spoons

5

4

20

Proposed Equipment Requirements

Measuring Cups

5

4

20

Dough Knives

3

6

18

Oven Mits

4

4

16

Spoonulas

3

5

15

Sieve

1

15

15

Dough Scrapers

3

4

12

Ladles

3

4

12

Pastry Brushes

2

5

10

Brooms

1

10

10

Dustpans

1

10

10

Mop

1

10

10

Pastry Brush 1 1/2″

2

3

6

Sifter

1

4

4

Measuring spoons

1

3

3

Total

$43321

Miscellaneous Requirements

Supplies

Amount

$/#

unit

Toatl

Paper Bags

4000

$0.05

ea.

$200.00

Plastic Bags

2000

$0.02

ea.

$40.00

Register Tape

1

$20.00

cs

$20.00

Bleach

6

$1.30

$7.80

 

Handsoap

4

$5.75

Cartridge

$23.00

Floorsoap

45

$0.42

packet

$18.90

Kitchen Soap

4

$8.71

5-qut

$34.84

Plastic Film

2

$20.67

roll

$41.34

Aluminum Foil

1

$71.27

roll

$71.27

Stationary

1

$50.00

cs

$50.00

Purchase orders

1

$20.00

cs

$20.00

Receipt Pads

1

$20.00

cs

$20.00

File Folders

1

$20.00

cs

$20.00

Garbage Bags

312

$0.31

ea.

$96.72

Paper Cups

1000

$0.03

ea.

$15.00

Total

$671.07

Bread Cost/Profit Analysis

Sourdought Loaf

:

Scale at 24 oz

20 Breads

 

Unbleached White

$0.49

15.15 lb

$7.42

47.34%

Water

$0.01

12.75 lb

$0.13

39.83%

Gold & White Flour

$0.40

3.79 lb

$1.52

11.85%

Salt

$0.14

0.31 lb

$0.04

0.98%

 

 

32.00

$9.11

100.00%

ingredient total

$9.11

 

Yield

20

 

Unit cost

$0.46

 

Bag

$0.05

 

retail

$3.95

 

net

$3.44

 

Whole Wheat

:

Scale at 24 oz

30 Breads

 

Water

$0.01

18.26 lb

$0.18

38.85%

Gold & White Flour

$0.40

14.17 lb

$5.67

30.15%

Whole Wheat Flour

$0.46

14.17 lb

$6.52

30.15%

Salt

$0.14

0.40 lb

$0.06

0.86%

 

47.00

$12.43

100.00%

ingredient total

$12.43

 

Yield

30

 

Unit cost

$0.41

 

Bag

$0.05

 

retail

$3.95

 

net

$3.49

 

Sourdough Baguette

:

Scale at 12 Oz

30 Breads

 

Unbleached White

$0.49

10.65 lb

$5.22

47.34%

Water

$0.01

8.96 lb

$0.09

39.83%

Gold & White Flour

$0.40

2.67 lb

$1.07

11.85%

Salt

$0.14

0.22 lb

$0.03

0.98%

 

22.50

$6.41

100.00%

ingredient total

$6.41

 

Yield

30

 

Unit cost

$0.21

 

Bag

$0.05

 

retail

$2.25

 

net

$1.99

 

Seed Baguette

:

Scale at 24 oz

30 Breads

 

Gold & White Flour

$0.40

9.58 lb

$3.83

41.59%

Water

$0.01

8.08 lb

$0.08

35.06%

Whole Wheat Flour

$0.46

3.22 lb

$1.48

13.99%

Sunflower Seeds

$1.19

1.20 lb

$1.43

5.21%

Sesame Seeds

$2.75

0.37 lb

$1.03

1.62%

Fennel Seeds

$2.36

0.19 lb

$0.44

0.82%

Salt

$0.14

0.18 lb

$0.03

0.78%

Dark Ses Oil

$1.71

0.11 lb

$1.19

0.48%

Poppy Seeds

$4.25

0.10 lb

$0.45

0.46%

 

23.04

$8.96

100.00%

ingredient total

$8.96

 

Yield

30

 

Unit cost

$0.30

 

Bag

$0.04

 

retail

$2.50

 

net

$2.16

 

Pepper Parmesan

:

Scale at 24 Oz

20 Breads

 

Unbleached White

$0.49

12.84 lb

6.29

40.13%

Water

$0.01

10.81 lb

0.11

33.77%

Parmesan

$3.00

4.24 lb

12.72

13.25%

Gold & White Flour

$0.40

3.21 lb

1.29

10.04%

Pepper

$4.20

0.64 lb

2.67

1.99%

Salt

$0.14

0.26 lb

0.04

0.82%

 

32.00

23.11

100.00%

ingredient total

$23.11

 

Yield

20

 

Unit cost

$1.16

 

Bag

$0.05

 

retail

$4.95

 

net

$3.74

 

Sourdough Rye

:

Scale at 24 Oz

20 Breads

 

Water

$0.01

12.43 lb

$0.12

38.88%

Gold & White Flour

$0.40

11.57 lb

$4.63

36.20%

Rye Flour

$0.49

5.79 lb

$2.84

18.10%

Whole Wheat Flour

$0.46

1.91 lb

$0.88

5.96%

Salt

$0.14

0.28 lb

$0.04

0.86%

 

31.97

$8.50

100.00%

ingredient total

$8.50

 

Yield

20

 

Unit cost

$0.43

 

Bag

$0.05

 

retail

$3.95

 

net

$3.47

 

Beverage Cost/Profit Analysis

 

cost

retail

profit

Coke classic

$0.35

$0.90

$0.55

Sprite

$0.35

$0.90

$0.55

Diet Coke

$0.35

$0.90

$0.55

Minute Maid

$0.35

$0.90

$0.55

Naya

$0.52

$1.25

$0.73

Fruitopia

$0.64

$1.25

$0.61

tea

$0.35

$0.90

$0.55

Avg

$0.42

$1.00

$0.58

Frontier Organic Coffee, incl shipping

$/#

 

Mexican Altura

$7.05

 

Decaf

$9.00

 

 

Production Schedule


July

Retail

Raw

m

t

w

th

f-sat

Revenue

Cost

Sour

3.95

0.55

20

20

 

30

 

276.50

38.50

Miche

3.95

0.50

20

20

 

30

 

276.50

35.00

Sour Rye

3.95

0.50

10

30

 

158.00

20.00

white

3.50

0.55

20

20

20

20

30

385.00

60.50

wheat

3.50

0.55

20

20

20

20

30

385.00

60.50

Cherry Peca

4.95

1.25

10

20

 

148.50

37.50

Pepper Par

4.95

1.50

10

20

 

148.50

45.00

Spent Grain

3.95

1.00

10

30

 

158.00

40.00

Baguette

2.25

0.25

30

30

30

30

40

360.00

40.00

Seed Bag

2.50

0.35

30

30

30

30

40

400.00

56.00

 

180

100

140

100

300

2696.00

433.00

Beverages

1.00

0.42

60

40

40

40

120

300.00

126.00

Other

 

0.00

0.00

average daily units

 

Bread

11554

1855.71

Bread

137

 

monthly

Bev

1286

540

Beverage

50

 

Other

0

0.00

Other

0

 

Total

12840

2395.71

August

Retail

Raw

m

t

w

th

f-sat

Revenue

Cost

Sour

3.95

0.55

20

20

 

30

 

276.50

38.50

Miche

3.95

0.50

20

20

 

30

 

276.50

35.00

Sour Rye

3.95

0.50

10

30

 

158.00

20.00

white

3.50

0.55

20

20

20

20

30

385.00

60.50

wheat

3.50

0.55

20

20

20

20

30

385.00

60.50

Cherry Peca

4.95

1.25

10

20

 

148.50

37.50

Pepper Par

4.95

1.50

10

20

 

148.50

45.00

Spent Grain

3.95

1.00

10

30

 

158.00

40.00

Baguette

2.25

0.25

30

30

30

30

40

360.00

40.00

Seed Bag

2.50

0.35

30

30

30

30

40

400.00

56.00

 

180

100

140

100

300

2696.00

433.00

Beverages

1.00

0.42

60

40

40

40

120

300.00

126.00

Other

 

0.00

0.00

average daily units

Bread

 

11554.3

1855.71

Bread

137

 

monthly

Bev

1285.71

540

Beverage

50

 

Other

0.00

0.00

Other

0

 

Total

12840

2395.71

September

Retail

Raw

m

t

w

th

f-sat

Revenue

Cost

Sour

3.95

0.55

20

 

20

158.00

22.00

Miche

3.95

0.50

20

 

20

158.00

20.00

Sour Rye

3.95

0.50

 

0.00

0.00

white

3.50

0.55

20

 

20

 

30

245.00

38.50

wheat

3.50

0.55

20

 

20

 

30

245.00

38.50

Cherry Peca

4.95

1.25

10

 

10

99.00

25.00

Pepper Par

4.95

1.50

10

 

10

99.00

30.00

Spent Grain

3.95

1.00

10

 

20

118.50

30.00

Baguette

2.25

0.25

20

20

20

20

30

247.50

27.50

Seed Bag

2.50

0.35

20

20

20

20

30

275.00

38.50

 

150

40

80

40

200

1645.00

270.00

Beverages

1.00

0.42

30

20

20

20

60

150.00

63.00

Other

4.50

3.00

 

200

 

200

 

1800.00

1200.00

average daily units

 

Bread

7050.00

1157.14

Bread

85

 

monthly

Bev

642.86

270.00

Beverage

25

 

Other

0.00

0.00

Other

67

TFC Fruitcake

 

Total

15407.1

6570.00

October

Retail

Raw

m

t

w

th

f-sat

Revenue

Cost

Sour

3.95

0.55

20

 

20

158.00

22.00

Miche

3.95

0.50

20

 

20

158.00

20.00

Sour Rye

3.95

0.50

 

0.00

0.00

white

3.50

0.55

20

 

20

 

30

245.00

38.50

wheat

3.50

0.55

20

 

20

 

30

245.00

38.50

Cherry Peca

4.95

1.25

10

 

10

99.00

25.00

Pepper Par

4.95

1.50

10

 

10

99.00

30.00

Spent Grain

3.95

1.00

10

 

20

118.50

30.00

Baguette

2.25

0.25

20

20

20

20

30

247.50

27.50

Seed Bag

2.50

0.35

20

20

20

20

30

275.00

38.50

 

150

40

80

40

200

1645.00

270.00

Beverages

1.00

0.42

30

20

20

20

60

150.00

63.00

Other

 

5.00

2.70

75

75

750.00

405.00

average daily units

 

Bread

7050.00

1157.14

Bread

85

 

monthly

Bev

642.86

270.00

Beverage

25

 

Other

3214.29

1735.71

Other

25

TFC Stollen

 

Total

10907.1

3162.86

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