Shop food production how to open a business? How to start your own confectionery business.

Sweets are a favorite treat for both children and adults. Candy production is great idea for business. The organization of this enterprise is a very exciting and profitable activity.

To open your own confectionery shop, the first step is to register with the Federal Tax Service. There are two options here: register as an LLC or an individual entrepreneur.

In the first case, more time and documents will be required. But here you can make transactions not only with individuals, but also with legal entities. The second option will require less tax.

In addition to registration, a novice entrepreneur must collect whole line documents: permission of territorial authorities, Rospotrebnadzor, fire inspection. If the premises for the confectionery shop will be rented, then the fire department will not need permission.

Market analysis and required equipment

To open your own workshop, you need to clearly define the type of products. It is important that products differ from competitors.

To start a business, you need to learn the basic steps of making sweets. They include: kneading the sweet mass, pouring into special shapes, cooling, icing and packaging. It is important that sweets must be stored in a warehouse for several days before packaging and only then sold.

Candy can be produced different kind: with glaze, with filler, grilled and so on. The chocolate base itself is made from natural milk and cocoa.

It should be noted that the organization of the workshop will require special equipment. It includes tempering machines, refrigeration tunnels. The latter are used for applying glaze. Confectionery production is always as automated and mechanized as possible. This will cost a lot.

To date, lines for the production of sweets of small capacity (150-200 kg per day) are very popular. For such a technological process, a room of no more than 100 square meters will be required. m.

In addition to equipment, you will need to purchase transport, premises for an office or warehouse.

Forms are of great importance for obtaining quality products. They are made of polycarbonate and have a different configuration.

The last stage in the organization of the confectionery shop is the establishment of trade relations.

Organizing your own confectionery is a fairly simple idea in terms of implementation. However, in this area there are many nuances that must be taken into account in order to have the desired level of profit.

Any area of business is attractive to work in terms of some aspects and not very profitable in terms of others. Own confectionery is no exception. Among the shortcomings, the fact that this is a difficult business (like any related to the food industry) for an aspiring entrepreneur stands out first of all.

Among the main difficulties are:

Expensive rent or purchase of premises and equipment.
Lack of qualified workers.
A large number of restrictions that exist in the food industry.
High demands on the quality and taste of the final product.
High probability of becoming dependent on suppliers.

However, the number of advantages is much higher:

Independence from other people's decisions.
High level of profit.
Ability for creative implementation.
Having constant contact with people.
The ability to uniqueize the product and make it different from what competitors are selling.
The ability to quickly win loyal and regular customers.
Relatively fast payback.
A large number of work formats.
High demand at any time of the year (complete lack of seasonality).
Opportunity to develop a large number of sales channels.

You can watch an interesting story about opening such a business in the following video:

What documents are required

In order to register a confectionery, you must first choose the form of work - individual entrepreneur or a limited liability company. Despite the more complex and lengthy, the second option is preferable, since it will allow the new company to develop and expand the network in the future.

Among necessary documents can be distinguished:

Company registration certificate.
Registration certificate cash register.
Certificate of registration with tax authorities and social funds.
Permission from the sanitary and epidemiological service.
Certificate of inspection by the fire authorities.
Permission to put production into operation.
Assortment approval document.
A form with the results of testing products for the presence of heavy metals.

In total, all checks and registration can take from 1 to 3 months. It is advisable to contact law firms so that all the necessary package of documents is executed correctly.

Types of services provided

There are a fairly large number of formats for the existence of a company working with confectionery products. All of them can be combined with each other:

Making cakes and pastries at home- this is a good option for a novice entrepreneur who wants to earn money for a larger production on their own. The advantages of this form of business are minimum costs for the opening. At the same time, for greater success in the distribution of products, it is best to focus on its naturalness.
Workshop for the production of confectionery is one of the most expensive options (and at the same time the most profitable). Equipment can be either own or rented. Many companies start out by renting equipment from a coffee shop or restaurant and then buying their own, which is risky as it will make it harder for the entrepreneur to take responsibility for the quality of their products. For the workshop, it is important to focus on original, but loved by all recipes, as well as on exclusive decoration of cakes.
Cafe-confectionery in terms of production volumes, it is less than the workshop. In addition, such a cafe can sell both its own and third-party products. This format is a lot like a coffee shop, with the added complexity of having space to prepare desserts and pastries.
confectionery shop is one of the best sales channels after reaching a certain reputation, since for many people offline shopping remains more convenient than ordering online. In addition, prices here are lower than in cafes, and therefore the flow of casual buyers who want to eat will be much higher.

Each of the above options has its own advantages and disadvantages. The choice should be made based on the volume of investments, plans for the development and formation of an assortment policy.

Range development

The range, of course, is a key issue in winning the consumer. On the one hand, sweets and pastries are almost a universal product that everyone eats. But on the other hand, each person has his own tastes, and it is necessary to be guided by this when forming the assortment matrix.

In order to achieve success, it is desirable to include the following headings in the menu:

Cakes.
Cakes.
Cookies.
Bakery products.
Muesli, etc.

Initially, you should start with time-tested popular recipes (perhaps with the addition of a branded “zest”). For example, from cakes it is "Napoleon" and "Bird's milk", and from pastries it is worth giving preference to macaroons, eclairs, potatoes and cottage cheese rings.

In connection with the trend towards a healthy lifestyle, many people tend to choose not too high-calorie sweets, so when developing a menu, you should add a range of low calorie recipes(or the ability to replace some of the ingredients of standard recipes).

Such a product will be exclusive - accordingly, it will be in demand, and it will be possible to set a high price for it.

After reaching a certain level of profit, you can think about expanding production and making your own chocolate, etc. The wider the assortment matrix, the large quantity customers will be satisfied with the choice and become permanent. At the same time, it is important to slightly change the sweets sold, adding new ones and removing the most unpopular or unprofitable ones (this is not always the same thing, since the product may be in sufficient demand, but have too high a cost).

Finally, it's important Special attention pay attention to decoration and packaging, since desserts should not only be tasty, but also attractive.

Choice of location and premises

Regarding the choice of location, it is important to understand that if we are talking about a cafe or shop, then the confectionery should be located in a crowded place where the company will be more likely to attract not only regular, but also casual visitors.

At the initial stage, you should rely on such a factor as the cost of rent. If the company has a small turnover, but own equipment, it is possible to think about leasing it.

An important requirement for the premises is the minimum size of the area. So, if an entrepreneur organizes the work of his own workshop, he must rent or buy at least 200 square meters area. For home production, rent is not needed in principle, but it is very desirable to register your business.

In order to obtain all the necessary documents, it is necessary to immediately take care of the ventilation system, provision of water supply and the creation of additional rooms (for example, utility rooms and for storing workers' belongings).

Finally, the space should be refurbished and not only functional, but also beautifully decorated: a pleasant atmosphere will encourage people to make more purchases than they originally planned. Accordingly, this guarantees the growth of the company's profit.

Equipment and principles of organization of the technological process

In order to produce sweets in relatively large volumes, it is best not to rent the equipment, but to buy it. To form a confectionery line, you need to purchase:

Medium power oven.
Hairpins.
Confectionery pistols.
Mixers.
Nozzles, etc.

The cost of all equipment is quite high, so at the initial stage, with a lack of financial resources, you can choose one of two options - rent equipment or engage in production on the area of one of the cafes or restaurants.

The technology of confectionery production has a large number of features that inevitably attract the attention of various inspection services. The construction of the technological process will seriously depend on which assortment policy the entrepreneur has chosen (at the initial stage, it is advisable to focus on 1-2 groups of sweets). To properly build the process, you must:

Define the production concept.
Define assortment policy.
Define the boundaries of production.
Purchase equipment - it can be one confectionery line or a large number of various devices.

Required personnel

Depending on the chosen format, different staffing will be required to ensure the smooth operation of the enterprise. In general, the company will need the following specialists:

Sellers.
Production director.
Confectioners (including confectioners-decorators).
Purchasing Manager for Raw Materials.
Drivers and movers.
Sales Manager.

It is important to consider that employees are the face of the company and reflect its image. Therefore, it is advisable to come up with a certain form for them, which should always be neat and clean.

It is desirable that the entrepreneur himself worked in some positions for several months after opening. So he will be able to understand what criteria should be based on when selecting personnel for a particular position.

Sales channels

There are a very large number of distribution channels for a confectionery:

First, you can sell products in branded cafes or shops. The advantage of this method is to increase brand awareness. Of the minuses, one can single out that if the lease is concluded for a short period, and the company is forced to move, it will lose a significant percentage of its customers.
The second and no less important channel is own website which needs to be properly promoted. The entrepreneur must think about how products will be delivered, as well as the flexibility of payment systems, discounts, etc. Over time, it is advisable to introduce a CRM information system that can track customer behavior.
In the case of a small scale business (in particular, when it comes to home production), sales organization is possible through social networks.
The company can also manufacture confectionery products. for ceremonial events- from weddings to children's parties at school.
Finally, after the company becomes recognizable and gains a certain target audience, you can think about supply of sweets to other cafes, restaurants and shops.

Project costs, profitability and payback periods

Like any project in the food industry, opening a candy store is quite expensive:

The main share of the initial investment will be the cost of acquiring equipment, which varies from 25 thousand dollars and more.
Rent: for a room of 200 square meters, the minimum rate per month will be 120 thousand rubles.
Staff salaries: on average, employees earn 30-45 thousand rubles, depending on the region, provided they work full time.
Utility bills and purchase of raw materials. This point is especially important, since the taste and quality of the final product will depend on the quality of the raw materials. That is why the savings given parameter not allowed.
Part of the funds will be spent on the repair and decoration of the premises, as well as attracting customers.

As a result, the initial investment will be from 2-3 million rubles. At the same time, the profitability of such a business is at the level of 25-40 percent (depending on the chosen format), and the payback period varies in the range 2 to 3.5 years. Net profit will be about 100-200 thousand rubles per month.

Thus, the organization of a confectionery is a difficult to implement, but very profitable project that can flexibly change and develop with an increase in the number of customers and sales.

In Russia, the chocolate market is developing rapidly. From 2013 to 2019, chocolate consumption increased from 6 to 8 kg per person per year. Despite the trend towards proper nutrition and healthy lifestyle life, sweets and candies continue to buy: for themselves and family, as a gift for the holiday. The chocolate production business pays off in a matter of months and brings stable profits to the owners.

Chocolate Making Business Ideas

There are two models of the organization of the technological process: home or industrial production of chocolate.

By choosing the first option, you can start a business at home in the kitchen, investing a minimum of money in equipment. But it will not be possible to officially register such a business, so the responsibility for working without registration with the Federal Tax Service and paying taxes will lie with you.

In the second case, you will have to comply with the requirements of the inspection authorities, rent and prepare a workshop, hire employees and set up a streaming production of chocolate products.

Making handmade chocolate

"Chocolate boutique" is a concept that came to Russia in 2016. The boutique sells luxury chocolate self made made from homemade recipes. The owners of such establishments rely on the uniqueness of products, yielding to large workshops in production volumes.

The range of chocolate boutique includes:

dark, white and milk chocolate in tiles;
chocolate with fillers - fruit and berry;
truffles;
sweets with non-standard fillings;
gift sets from different types chocolate.

Customers can order custom sets, chocolate fountains and even engraved sweets.

The fashion trend of gourmet boutiques is a combination of incongruous tastes. High-end chocolate manufacturers offer ginger, chili, candied fruit, and even bacon as fillings. They sell fragrant sweets exclusively in original packaging.

Handmade chocolate is a delight for gourmets, so it will always find its buyer

Making fruits in chocolate

Strawberries, apples and bananas are fruits in demand all year round. Combined with chocolate, they form a unique delicacy. The advantage of the fruit-covered chocolate business is the minimal competition in the Russian market. The disadvantage is a pronounced seasonality. In winter, the cost of fruit increases, and the demand of buyers falls.

A possible way out of the situation is to rent an area in the city mall to work even in the cold season, in a place with maximum traffic. In advertising, you can focus on the saturation of products with vitamins.

There is nothing tastier than fruits in chocolate: neither children nor adults can resist this delicacy

Making figurines from chocolate

The technology for making chocolate figures is simple - hot chocolate is poured into the molds, then cooled until hardened and the halves are taken out. The edges of each are carefully heated and glued together. Cakes and pastries are decorated with figurines, they are given for holidays to children and adults.

To prepare a chocolate butterfly or openwork lace, you need:

melted chocolate;
glass bowl for heating;
Silicone forms.

Instead of molds, you can use any objects: cups, stacks, spoons, paper sheets and others. Combining different types of chocolate and adding food coloring, confectioners give the figurines a unique design. Show your imagination and an unprecedented result will not keep you waiting.

Chocolate figurines are ordered to decorate wedding and anniversary cakes.

Where to start: registering a business

Chocolate production is Food Industry, so be prepared for numerous checks by the SES and Rospotrebnadzor. Register a business before starting work by choosing one of the forms - LLC or IP.

Advantages of the status of an individual entrepreneur:

registration within 5 working days;
minimum state duty when registering a business;
minimum documents.

The main disadvantage of IP is the responsibility to creditors with all property. If you own an apartment, and your business has accumulated debts, be prepared for the property to be put up for sale.

Advantages of opening an LLC:

financial responsibility within the authorized capital;
a participant in a legal entity can withdraw from it by alienating a share of the company;
the company can be sold or donated if necessary;
in case of suspension of activities, the organization does not transfer contributions to pension and insurance funds.

Disadvantages of an LLC - a complicated registration procedure and the need to make authorized capital from 10 thousand rubles, as well as a state duty of 4 thousand rubles. for setting up a company.

When registering, choose the tax system that is comfortable for you. Small businesses should consider a simplified regime (USN 6 or 15%). When planning to open a large-scale production, think about UTII (fixed tax on imputed income). The amount and procedure for paying taxes depends on the system chosen.

Table: comparison of tax regimes

tax regime	Limits
tax regime	Revenue	Average number of employees	Average annual value of funds	Kind of activity	Capital structure
BASIC	No limits
ESHN	No limits	No limits	No limits	Agriculture	No limits
UTII	No limits	100 people	No limits		The share of participation of other organizations is not more than 25%
USNO 6%	60 million rubles		100 million rubles	Except for some activities
USNO 15%	60 million rubles		100 million rubles	Except for some activities
PSN	60 million rubles	15 people	No limits	There is a list of activities	For IP only

Obtain permits from Rospotrebnadzor and Pozhnadzor, as well as the conclusion of the SES on the possibility of starting work. Issue a health book, even if you make sweets in minimal quantities.

Organization of home production of chocolate

An exclusive home confectionery can compete with large-scale productions due to the quality of products, the use of natural ingredients and proven chocolate recipes. When working on your own, pay close attention to the quality of the product. Experiment with flavor combinations, offer customers a variety of products. The disadvantage of a home business is the inability to officially register a company. This is due to the fact that the kitchen must be removed from the housing stock in order to organize food production in it. All the risks associated with informal entrepreneurship, in this case, you take on yourself.

Recipe and manufacturing technology

follow the recipe and technological process in the manufacture of chocolate - the taste and shelf life of the finished product depends on this.

The simplest chocolate recipe at home:

Mix 5 tbsp. spoons of cocoa, 7 tbsp. spoons of sugar and 150 ml of milk in a bowl. Bring the mixture to a boil over low heat, stirring constantly.
Gradually add 1 teaspoon of flour and 50 g. butter. Continue to stir the composition until a homogeneous mass.
Pour hot chocolate into molds, after pouring the filling into it (wafer crumbs, nuts, raisins).

When choosing chocolate, customers first of all pay attention to appearance and taste qualities

Once the chocolate has cooled, it can be eaten. You can store homemade sweets for 2-6 months at temperatures up to 17 degrees. Transportation of chocolate is allowed only in vehicles equipped with cooling systems.

The weight of the candy should not exceed 3–6 g, so that the client can put it in his mouth as a whole and taste it without biting.

Requirements for the premises

Technical conditions for the production of chocolate are determined by GOST 31721–2012. In the document you will find information on the quantity of ingredients for the manufacture of various types of cocoa-based products, as well as requirements for equipment and workshop. Despite the lack of registration and checks, try to comply with the maximum requirements of the standard. The room must be ventilated, with artificial temperature regime and low level humidity. The optimum temperature for storing chocolate is up to 17 degrees.

Purchase of equipment and raw materials

You can open a home confectionery with minimum investment if you work to order and use kitchen equipment. Purchase raw materials for chocolate production:

chocolate mass or cocoa;
cacao butter;
sugar;
vanilla;
emulsifiers;
milk or cream.

Buy quality ingredients. To save money, replacing cocoa butter with palm, and cocoa with carob, you risk the taste of future chocolate.

At home, use a coffee grinder to grind cocoa beans into powder.

As your business develops, start purchasing professional equipment:

high power juicer for cocoa butter;
grinder to remove excess moisture;
tamper for quick crystallization of chocolate;
various shapes and stencils.

The cost of a home kit for the production of elite sweets does not exceed 150 thousand rubles.

Sales and advertising company

At first, sell candy directly to customers. To do this, create groups in in social networks, take attractive product photos and place ads. Invite friends and acquaintances to groups, set up targeted advertising for members of competing groups.

When you develop the business and open a kitchen outside the home, having received permits from the SES, negotiate with retail chains and coffee houses that do not have cooking and supply sweets for sale. The main thing is to comply with the terms of delivery and storage of goods.

Financial calculations

Home production does not require special costs and pays off within a few months.

Table: business start-up costs

Table: systematic costs

Planned income

The cost of one bar of exclusive handmade chocolate is 200 rubles, the cost of its production is 25–35 rubles, depending on the filling. On average, 200 tiles can be sold per month, the total income is 40 thousand rubles. Net profit per month - 15 thousand rubles, payback period home business- 5 months.

Business plan for the production of chocolate on an industrial scale

Industrial production is different from domestic production. You will not be able to cope with the volume of production alone, you will need to attract employees. Equipment for a full-fledged workshop costs dozens of times more, and manufacturing technology is more complicated than homemade.

First of all, hire a technologist for the enterprise. He will be responsible for the process of making chocolate and working out recipes. Buy raw materials only after working out each recipe.

To obtain chocolate, cocoa beans are roasted, ground and mixed with the remaining ingredients in a conche machine, and then cooled and formed into bars.

The process of making chocolate in the workshop is automated and includes the following steps:

dosing of components;
initial mixing;
mixing in a conche machine up to 3 days;
heating the chocolate mass to 50 degrees;
filling in forms;
cooling to 33 degrees and holding for 40 minutes;

Production different varieties chocolate differs in the initial set of ingredients and technology adjustments. To make porous chocolate, it is enough to add air when loading raw materials for conching, and for bitter chocolate, you will have to use more cocoa powder.

Room selection

To organize a chocolate shop, a room with an area of 60 sq. m. Requirements for the workshop:

not part of the housing stock;
equipped with ventilation;
there are sinks with cold and hot water;
the walls are finished tiles up to 1.5 m from the floor;
the rest of the walls are painted.

To make tiles and sweets perfectly even, buy a molding machine in the workshop

Indoors, equip a place for a product warehouse with optimal temperature, as well as an office and a workshop with equipment directly.

Purchase of equipment

The cost of purchasing equipment ranges from 1 to 10 million rubles. Industrial equipment for the chocolate shop:

ball mill for mixing ingredients;
boiler for kindling oil;
conche mixing machine;
refrigeration equipment;
tamper for crystallization of chocolate.

In conche machines, the chocolate mass is kept under constant stirring for 24–72 hours.

Auxiliary equipment:

conveyors;
ventilation system;
thermostats;
planetary pumps;
hoods;
molding equipment;
packaging unit;
printing press for wrapping.

Purchase of raw materials

Chocolate is made from cocoa beans, which can be purchased in Africa, Australia, and Asia. There are three varieties of beans suitable for chocolate production:

"Creole" - selected beans of the highest class;
"Foreigner" - medium quality;
"Pumpkin" - low-grade beans.

Cocoa beans go through three stages before turning into powder:

frying at a temperature of 150 degrees;
separation of liquid and husks;
grinding into powder.

In addition to the powder, buy cocoa butter, sugar and milk, as well as filling ingredients if you plan to make candies.

Do not save on ingredients: the more natural ingredients, the higher the quality of chocolate

Recruitment

For the normal functioning of the workshop, hire employees. Make sure everyone has a valid health book.

Composition of employees:

manager;
accountant;
technologist;
confectioners;
driver;
cleaner.

Sign non-disclosure agreements with the company's recipes with employees.

Formation of the assortment

Large confectionery factories use a similar recipe, and their production volumes do not allow producing exclusive chocolate in small batches. In a small workshop, you can make chocolate according to original recipes, varying the composition of the components and fillings.

Together with the technologist, evaluate the possibilities of production, calculate the expected volumes of output. Develop your own specifications. Based on the planned purchases of raw materials, make a menu. Design them and post them on the company's website or in a group in social networks.

The range of high-end chocolate boutiques usually includes handmade sweets and cakes, as well as beautifully packaged gift sets.

Possible distribution channels and advertising

Chocolate lovers (82%) buy their favorite product in supermarkets at the same time they buy other goods. At the same time, 21% of them are ready to specifically go to the store for chocolate. More often than others, milk tiles are chosen, less often - bitter ones. Only 4% of consumers love white chocolate. Gaining momentum "chocolate boutiques" with exclusive varieties of your favorite product.

Possible sales channels for products:

supermarkets;
grocery stores outside the chains;
stalls, tents;
coffee houses, cafes;
fairs, exhibitions.

shops, coffee houses;
Internet, social networks;
city magazines;
issue of own catalogues;
sponsoring events.

So that your product does not get lost on the shelves of the store, do not skimp on the original packaging and catchy advertising.

Business calculations

The calculations are given on the example of a workshop with an area of 60 sq. m., equipped with everything necessary and operating under a license.

Table: opening costs

Table: recurring costs

Expected income

The cost of one chocolate bar is 100 rubles, the cost of making it is 20–35 rubles. On average, only through retail chains per month you can sell 5200 tiles, the total income is 520 thousand rubles. Net profit per month - 260 thousand rubles, the payback period for a home business is 2 years.

Business profitability reaches 200% even when using natural ingredients. Substituting cocoa powder and cocoa butter cheap analogues, it will increase by 1.5 times.

Franchise or own brand

You will need an impressive amount of capital to start your chocolate business from scratch. There is an exit. If you doubt your abilities, buy a franchise. Notable franchised chocolate factories:

"Chantimel";
Podarilli;
Frade.

Franchise Benefits:

work under a well-known brand;
proven production technology;
the opportunity to buy equipment at a discount/leasing;
consulting assistance;
business mechanics;
feeling of teamwork.

Franchising Disadvantages:

the need to pay the franchise seller a monthly remuneration - royalties;
high cost of business;
excessive requirements for the incoming partner;
the need to comply with the conditions of the franchisor.

A franchise buyer always runs the risk of running into an unscrupulous company that, instead of existing mechanisms, effective work gives only a couple of instructions for doing business.

Franchise "Konfael" allows you to ensure stable turnover and gives you the opportunity to get higher profitability compared to a business created from scratch

Rookie Mistakes

Beginners in the chocolate business often make mistakes. The key problem is the underestimation of consumer requests. Manufacturers in small towns are especially guilty of this. They rely on the uniqueness of the product, not paying attention consumer qualities. As a result, the client receives an exclusive candy in an expensive package, but it turns out to be obscene in taste. Naturally, the client does not come again. In general, in provincial towns, people make excessive demands on the quality of food products, compliance with which is the key task of an entrepreneur.

Having decided to start a chocolate production business and having enough funds, do not hesitate. Assess the market in your city, analyze the demand of potential buyers. Calculate your expenses and income and get started. If you doubt your abilities, choose a popular franchise and follow the proven methods of professionals.

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Where to start opening a confectionery, the assortment in demand, what documents are needed, the requirements for the premises, the composition of the equipment, the calculation of the initial investment.

Confectionery is a business Catering, whose main menu is made up of sweets and pastries. Almost all dishes are prepared on site, however, some assortment items can be purchased (for example, bar chocolate). Confectioneries are located in stationary premises, the products in them are sold through the counter.

The audience should be divided into categories depending on the time of visiting the institution. In the daytime and in the morning, these will mainly be office workers, businessmen, people of traveling professions who decide to have a bite to eat during work. In the evening, those who are heading home and want to buy dessert for dinner will most often come in.

Range

Sample menu groups:

sweets;
bakery products;
beverages;
cakes;
loaves;
cookies;
candy;
croissants;
cakes;
sweet pies;
buns;
gingerbread;
pies;
sandwiches.

Basically, the assortment consists mainly of pastries and desserts - pastries, cakes, buns, gingerbread, sweet pies.

Required documents

The organization of a confectionery shop will require the execution of a number of documents:

sanitary and epidemiological conclusion on the conformity of production sanitary rules and regulations;
sanitary passport of the object;
assortment list of manufactured products (as an annex to the sanitary and epidemiological conclusion);
program for organizing and conducting production control over compliance with sanitary regulations and the implementation of sanitary and anti-epidemic (preventive) measures in the production of confectionery;
product conformity certificates normative documents;
contract for disinfestation and deratization of the premises;
conclusion of the State Fire Service on compliance with the requirements at the facility fire safety;
documents for KKM - KKM registration card, passport of the KKM model version, contract for Maintenance KKM;

The optimal form of organizational and legal ownership is a limited liability company, the form of taxation is USN 15% (income minus expenses). OKVED:

55.30 - Activities of restaurants and cafes (subject to availability of tables for visitors);
15.81 - Manufacture of bread and flour confectionery products of non-durable storage;
52.24.2 - Retail confectionery.

room

It is impossible to start activities without a prepared premises, which must comply with the requirements of the SES for public catering establishments.

The most preferred places for the location of the confectionery shop: city transport interchanges, metro stations, shopping and business centers, premises in close proximity to the buildings of bus and railway stations, historical areas of large cities, popular places among tourists (if relevant for the city) , lively residential areas.

The preparation of confectionery products takes place in the workshop, in which all the necessary equipment will be located. Must be provided following work areas:

for processing eggs;
for sifting flour;
for kneading and fermenting dough;
pantry and refrigerators compartment daily storage of products;
for cutting, proofing and baking confectionery;
for washing dishes, containers, inventory;
preparation of finishing semi-finished products;
finishing of confectionery;
pantry and refrigerated chamber for finished confectionery;
expedition (if finished goods will be sold not only in cafes).

In this case, the total number of rooms can be only 2-3.

Necessary equipment

The whole process of preparing confectionery products can be divided into several stages:

flour sifting;
preparation (kneading, fermentation) of dough;
cutting (forming) products, baking;
design (finishing) of confectionery;
preparation of syrups, creams, sweets, whipped proteins.

The following equipment is required to complete the above steps:

Photo	Model name	main function	Price, t. rub.
		Flour preparation	21,7
		Dough kneading	51,1
		Preparation of biscuit dough	90,1
		For proofing dough and confectionery blanks	19,6
		Cooking confectionery	23
		Mixing Ingredients	22.17
		Grinding ingredients	21,7
		Baking products	34,8
		Egg quality control	1,3
		Cream preparation	68
			353 470 rubles

Optional equipment:

The final set of equipment required for the opening depends on the scale of activity, may vary depending on the range of products, production volumes.

Staff

Confectioners and/or pastry chefs are required for work. 2 per shift. The menu recipe is developed by the technologist. Optimal Schedule staff work - in shifts (2 through 2 or 3 through 3). The opening hours of the institution are from 10 am to 10 pm (it is worth considering the location of the workshop).

Required capital investment

You will need the following investments to get started:

purchase of equipment - 663.47 thousand rubles;
registration in INFS, opening an account, other expenses - 50 thousand rubles;
repair of the premises in accordance with the requirements of the SES - 300 thousand rubles
Purchase of raw materials - 50 thousand rubles.

The total amount of starting investments in the confectionery shop is 1,063,470 rubles.

The activity of the confectionery is high-margin, the average markup on products is 300-400%, the net profitability is 20-25%, the return on investment is 18-24 months.

It is also worth noting that this type of activity is subject to seasonality: in the summer there is a traditional decline in sales. The peak falls before the big holidays - New Year, March 8.

Today, it is not secret information that any business that is associated with the sale and sale of food products is very profitable. It's all about organization. If you approach it competently, then the business can be made profitable and highly profitable in the shortest possible time.

The confectionery business is very profitable and stable - there is an opportunity to earn money over a long period of time. If the choice fell on this niche and there is a desire to start a food production business, it is important to know how to open a confectionery shop. It is necessary to study the main directions and features of this type of trade.

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Drawing up a business plan for a confectionery shop

In order to draw up a business plan, it is imperative to take into account the key items of expenditure that are necessary to create this kind of enterprise.

To open such a business, you will need funds:

to register an enterprise;
rent or purchase of premises;
auditing and accounting services;
obtaining all necessary licenses and permits;
advertising;
purchase of the necessary equipment;
payment for the work performed by the staff;
marketing activities.

It will take approximately a month and a half for registration and registration. With the correct management of such a business, the time it will take to pay back is approximately 1 year. This is due to the fact that there are a fairly large number of large confectionery companies that have long established themselves in the market. In addition, many supermarkets and grocery stores cooperate with them. Therefore, it takes time to earn a name for your company.

From cash costs, you need to calculate that the cost of a cash register can be 12-16 thousand rubles, and the rest of the equipment will cost approximately 250-300 thousand rubles. Optional equipment, which may be needed (pastry table, racks, refrigerator and scales), can cost another 100 thousand rubles. The cost of renting a room is about 22 thousand rubles per month if the confectionery is located in a not very good and geographically disadvantageous room. Placing a confectionery shop in the very center will cost about 44 thousand rubles. per month. Prices were given for the city of Perm.

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The first steps you need to open a pastry shop or store

It is important to understand the fact that running your own food business is a risky business. According to statistics, in most cases this leads to an unfavorable end to the work of the enterprise and, in some cases, even to problems with the law.

All this can be avoided if you carefully consider the design required documents for the bakery. Do not save on the state registration of the enterprise. The choice must be made on such organizational and legal forms as LLC or IP.

For confectionery business, it is recommended to open an IP. Such business is most often individual or family. However, in the initial stages, production volumes are mostly small. First of all, you need to take care of providing your own brand with trust and recognition, which will take time.

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Renting or purchasing the necessary premises - help with the choice

The next step after the confectionery business is registered and all documents are prepared, you need to start selecting premises for trade and production. It is necessary to decide whether it will be a lease or an acquisition of the necessary space. It is worth saying that many entrepreneurs advise not to rush into buying a room, because even if it meets all the requirements, the building may not be located in the best place. It is important to understand that profit depends on the number of potential buyers who will need this product.

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What you need to pay attention to when choosing a room for a confectionery

It is recommended for the first time to look for options for renting the necessary premises - this will help to avoid high costs in the early stages of your business. The selected place must comply with all the standards of the sanitary and epidemiological service that exist for a group of food products. A person who wants to start a business must definitely clarify the information on how the premises meet such requirements. Most often, large industrial installations are used during the work of the confectionery shop.

The next thing to pay attention to is the load capacity of the network. It is important to clarify whether it will be enough for full-fledged work, whether it can withstand the work of all equipment.

Speaking about the required area for the future enterprise, it should be understood that it should be such that it can fit everything Technical equipment for the workshop and counters for the store. Customers should be comfortable and spacious enough to leave a good impression after they visit your bakery.

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What should not be forgotten when running a confectionery business

An important point when opening such a business is accounting, which must be given special attention. The best option is the one when the owner of the confectionery carries out this procedure independently at the place of sale and production.

All products that were manufactured for a certain period of time must be taken into account by the piece and by weight. Do not forget that you need to control the expiration date of the manufactured goods. If the deadline expires or has already expired, the products must be immediately withdrawn from sale.

Products should not fall on other people's shelves retail stores in the city - you need to constantly keep it under control. When taking into account the costs and expected profit, you need to understand the possible presence of additional costs that may occur in the production process: crumb, shrinkage and scrap.

In order to prevent large losses in production, confectionery products that have lost their presentation as a result of mechanical damage must be written off at cost.

next very milestone- advertising. She deserves a fair amount of attention. It is imperative to do marketing research and determine the type of competition in the market in the region. Only after that it will be possible to find out the type advertising campaign, the degree of coverage and its frequency.

The products that will be produced by the confectionery shop must be original. It must be different from competitors' products in better side and advertising can highlight the benefits of the product being offered. One of the fairly common types of advertising that many of the confectioners choose is a tasting or presentation. You can hold this kind of event right on the street or at specialized points of sale.