Le Bakers Business Plan

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-making a profit by the first year

-increasing the customer base and having a sustainable customer base that is steadily increasing

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COMPETITOR ANALYSIS

Figure 1.6.1 shows the analysis of Le Bakers’ competitors

Company Name

Estimated Size (Sales and Employees)

Marketing Strategies

Marketing Image

Oliver Brown

20-25/$3850

Word of Mouth

Premium

Muffin Break

10-20/$2450

Online(website)

Customer Orientated

The Cupcake Café

10-20/$2800

Word of Mouth, website/social media

Quality food, best sourced ingredients and attention to detail

Figure 1.6.2 shows the recent trends of competitors’ products, market share and strengths

Competitor’s name

Market Share

Strengths

Products

Oliver Brown

20%

Established reputation

Café/cakes

Muffin Breaks

15%

Established in other countries

Muffins/Coffee

The Cupcake Café

15%

Delivery daily for events such as weddings, birthdays and christenings

Cakes, decorative logo decorating

COMPETITVE ADVANTAGE

Le Bakers has a competitive advantage over its competitors because it pursues further avenues such as wedding cakes, catering, delivery and opening more stores which in turn increase the market share.

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2. SITUATIONAL ANALYSIS

Figure 1.7.1 shows the SWOT analysis of the small business Le Bakers

Strengths

-Offers a diverse range of products

-Fresh and homemade products

-Offers Catering

-Offers wedding cakes

-Offers Delivery

Weaknesses

- Shortage of employees pursuant to the avenues pursued by the business

- Small share of the market (competing with other businesses with a built reputation)

- Small location/shop front

Opportunities

-Expand through employment

-Expand state wide then nation wide

-Membership-loyalty programs

-Cooking classes for customers

-Incorporate meals on the menu

-Online business

Threats

-Other competitors in the area

-Other food stores in Liverpool Westfield’s

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OPERATIONS PLAN

3.1 PRODUCTION PROCESS

The production process includes having all the prep done beforehand with only the assembly needing to be done once the order is placed.

The bakery production will operate from 7am to 6pm with five baker trainers (including product manager) and trainees who will mix, bake and package quality baked goods.

All baked goods are prepared from scratch with all natural ingredients, no preservatives, items sold fresh and prepared according to a “just-in-time” schedule.

The daily production schedule will be created daily and based on projected retailed sales and wholesale orders. The schedule will show what needs to be done and in what time frame. It will also assign staff and trainees to different stations which include mixing, prepping and baking, and packaging. The schedule will be available to all in the business and will also show which items are allocated for sale in the bakery/café and which items are wholesale orders for delivery.

Figure 3.1.1 shows the production facility

Back view layout [pic 12]

[pic 13]Front layout[pic 14]

3.2 EQUIPMENT NEEDED

Figure 3.2.1 shows the equipment needed and the suppliers and approximated costs.

Name of item

Supplier’s Name

Estimated Cost

Bread Slicer

Petra Equipment

$3000

Dough Sheeters

Petra Equipment

$5000

Spiral Mixers

Petra Equipment

$5000