Opening and Operating a Retail Bakery PDF
Preview Opening and Operating a Retail Bakery
ffffiirrss..iinndddd iiii 0066--0099--22001133 0099::1188::1199 Opening and Operating a Retail Bakery ffffiirrss..iinndddd ii 0066--0099--22001133 0099::1188::1188 ffffiirrss..iinndddd iiii 0066--0099--22001133 0099::1188::1199 Opening and Operating a Retail Bakery Rick Douglas Crawford, CMB ffffiirrss..iinndddd iiiiii 0066--0099--22001133 0099::1188::1199 ♾ Th is book is printed on acid-free paper. Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved. Published by John Wiley & Sons, Inc., Hoboken, New Jersey. Published simultaneously in Canada. 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If you have chosen to adopt this textbook for use in your course, please accept this book as your complimentary desk copy. Outside of the United States, please contact your local sales representative. Library of Congress Cataloging-in-Publication Data Crawford, Rick Douglas. Opening and operating a retail bakery / R. D. Crawford, CMB. pages cm Includes index. ISBN 978-1-118-28843-6 (pbk. : alk. paper) 1. New business enterprises. 2. Home-based businesses— Management. 3. Bakeries—Management. I. Title. HD62.5.C7193 2013 664'.752068—dc23 2013021890 Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 ffffiirrss..iinndddd iivv 0066--0099--22001133 0099::1188::1199 Contents 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 ffttoocc..iinndddd vv 0066--0099--22001133 0099::1199::4444 vi Contents 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 ffttoocc..iinndddd vvii 0066--0099--22001133 0099::1199::4444 Contents vii PART 2 Store Rules, Labor, and Progressive Discipline 93 CHAPTER 6 Staffi ng 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 Profi t 186 Discounting 190 ffttoocc..iinndddd vviiii 0066--0099--22001133 0099::1199::4444 viii Contents 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 ffttoocc..iinndddd vviiiiii 0066--0099--22001133 0099::1199::4444
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