How to open a bakery?

I feel that the topic is a bit big. So, I decided to write to you in batches, so don't adopt it in a hurry, otherwise, I can't add anything.

First, the preparation before opening (if you choose to join, you can consult the brand you want to join, and they will give you some professional advice. )

1, site selection and decoration.

In site selection, priority should be given to places with large crowds. If the budget doesn't allow it, then tilt to densely populated areas.

Decoration: Pay attention to communicate with the Food and Drug Administration in advance (generally, you can go to the local administrative service center and the counter of the Food and Drug Administration to ask). You fill out a form to apply for a food circulation permit (originally called a hygiene permit), and then ask them what requirements they have for the audit (they have requirements for decoration and will also make suggestions on your supplier qualification). It will be convenient for you to apply for a business license after that.

As for the internal structure, it depends on the floor plan of the house you rent.

Need to plan the business area and the area of processing room and packaging room.

/question/5566 12594？ & Oldq =1,this is the answer I know in Baidu. The structure is probably there, but the design depends on the floor plan. To do a good job of partition, reserve a channel for large equipment to enter the site.

2, equipment comes into play

Equipment:

A. Baking equipment: oven, dough mixer (20 liters), blender (20 liters), proofing box, Danish biscuits, processing table (with freezer), slicer, etc.

B storage equipment: four-door freezer (cold storage, quick freezing), baking truck, shelf (storage requires leaving the wall and the ground), cardboard, etc.

Environmental control: fly-killing lamp, air conditioner, ultraviolet lamp, ice water machine, etc. This was completed at the same time as the renovation.

D tools: various molds (baking tray, baking mold, Mu Si mold, biscuit mold, high temperature resistant cloth, silicone mold, etc.). ), stainless steel pot of various specifications, knives, gadgets for decorating flowers, etc. This can be purchased separately according to the master's suggestion.

3. Staffing:

A. Generally, it is almost enough for a baker to have an all-round master in a small shop, and then he can be assigned two or three apprentices, so that the labor cost will be relatively low, depending on the size of the store. As for recruitment, you can publish recruitment advertisements locally or through QQ group (baking professional group) (there are quite a few QQ groups used by bakers, which is low in cost and effective, so let's talk about salary first. The key is to hire a good master, giving priority to the price around 5000, and don't contact anyone below this number.

B, sales staff, three or more people, of course, depends on the size of the store, really small shops, sales staff can be less (sales staff are the best, their existence is very important for the establishment of the brand image of the store, standardized management can give people a sense of formality and security, I am most devastated that the boss and the proprietress themselves are sales staff, and many standardization can't go on)

4. Purchase materials: (Please pay attention to obtaining a copy of the relevant qualification certificate from the supplier, which is one of the contents audited by the Food and Drug Administration)

Please pay attention here.

Be sure to ask the master to make a list of at least 50 products first, and then list the materials he needs to buy, so as to avoid buying some materials that seem to be needed but are not actually used. I have seen this situation many times, and it has occupied the working capital in vain.

Then pay attention to shop around. Sometimes the price difference of the same brand and the same material from different suppliers is quite large.

Thirdly, we should pay attention to the production date and shelf life of raw materials, especially flour, cream and other materials. It is important to choose materials whose shelf life is not one-third of that in the past.

Let's stop here first. Welcome questions.