Starting a Bakery Business: Business Plan and Strategies

Individual business
plan

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Business Description....................................................................................................................3
Marketing strategies.....................................................................................................................5
Competitive analysis....................................................................................................................6
Design and development of your product or service...................................................................7
Operation & Management plan ...................................................................................................7
Financial factors...........................................................................................................................8
Traditional sources of finance....................................................................................................10
Ethical practice...........................................................................................................................11
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
An organisation in which human resources perform their tasks in order to achieve the
common goals as well as objectives of earning and maximising the level of profitability by
satisfying the needs and wants of the potential customers is termed as business. The process of
writing a report that gives a description and an overview of the future of business is defined as
business plan. This process explains the business strategies as well as key objectives that are
going to be attained within the organisation. This report is based on starting a new small business
and its related key issues that surrounds in setting up of a new business (Anicama, 2018). Within
this report, in this presentation, the chosen industry for starting a new business is bakery industry
and a bakery is going to be started in this respective portfolio. The Bake Art is taken into
consideration as a name of the bakery in which various types of foods are processed. This report
includes business description, marketing strategies, competitive analysis, design and
development of product, operation and management plan along with the financial factors.
Furthermore, traditional sources of finance and ethical practices in relation to new business are
also going to be discussed.
MAIN BODY
Business Description
In this report, The Bake Art is operated as a small Bakery in the Bakery industry in
London city of United Kingdom. The bakery industry is an evergreen industry among the others
and it never goes out of style and can be a great source of income. The mission of The Bake Art
is to provide different variety of food products with superior quality to its customers. The vision
of the respective business is to enhance the level of profitability as well as customer loyalty. This
is a small scale business enterprise and will have employee size of 15 staff. The products and
services of the respective organisation will include biscuits, breads, cakes, pastries, pizzas,
muffins, snacks, cookies, cakes and many more (Busenitz, 2020). After the pandemic situation of
COVID-19, customer base become more health consciousness so this business will offer food
products that are made from healthy ingredients which directly satisfy the wants and
requirements of the customer base.
Current market trends, future developments:

Food industry in changing day by day which needed the modification in the items
according to the requirement of the customer needs and technology advancement for the
production of product easily and effectively. Due to awareness of healthy and organic diet
among people, bakeries are also switching to healthier raw material to produce healthy products.
 Sugar reduction: The Bake Arts has to follow some health safety measures to achieve
huge customer base (Götz, 2020). One of them is sugar reduction bakery has to reduce
the amount of using sugar in bakery products and have to switch from white sugar to
brown sugar which will be the healthier alternative. And sugar can also replaced by stevia
which have zero calories, date syrup, jaggery and honey are the natural sweetener which
can be added to the product and make it healthier.
 Whole grain flour: Bakery uses refined flour as their base of products which is non
nutritious. The Bake Arts has to use whole grain flour as a alternative of refined flour
which have more nutrition value and preferred by most of the customers to maintain their
taste as well as health. It contains good amount of fibre, protein, minerals and vitamins
which is healthier to intake.
 Product appearance: Rather than taste product appearance attracts the customer and
influence to make a buying decisions. Rather than other bakeries, The Bake Arts will not
use artificial chemical colouring which harms the body in various ways. The Bake Arts is
going to use natural colours for texture colour differentiation in the bakery products that
are beetroot, annatto and turmeric which gives the good appearance with healthier
performing.
 Functional foods: The Bake Arts has to bring more functional foods which involve
nutritionist food. In functional foods there are cakes, cookies, salted nuts, and frozen
fruits which not only boosts the immunity but also contain protein, fibre, vitamin and
minerals (Hopp and Greene, 2018). The customer base of functional foods is increasing
day by day as everyone is switching to an healthier alternatives.
 Fat amount: The major consideration in bakery is the fat amount in the bakery products
which harms and causes cardiovascular aliments. Recently FSSAI has fixed the fat rate
limit from 5% to 3% which is become challenging for bakery to reduce and also maintain
the previous taste. The Bake Arts is using 3% of fat amount from starting for managing
the quality by keeping healthier alternatives in mind.