The sales of a bakery store are the higher, the more fully the outlet satisfies the consumer preferences of the target audience. If the store is located in a residential area with houses from the 60s and 70s, it is hardly worth expanding the range of expensive products. On the contrary, it makes sense to open a bakery shop specializing in Austrian or French bakery specialties in an elite low-rise residential area.
It is necessary
premises, trade equipment, products, personnel
Instructions
Step 1
Find a space for a store that meets the requirements of the regulatory authorities. Remember that it must have the necessary capacities - this reminder is especially relevant if you are going to make a mini-bakery at the store. Most types of bakery equipment - kneaders, dough dividers, refrigeration and heating equipment - consume a lot of electricity. And the acquisition of additional capacities is an overhead.
Step 2
Make the necessary repairs in the room where you are going to sell bread. It is better not to overload the hall design with unnecessary details. In such places, wood, wicker elements (for example, tall bread baskets, etc.) look good. Give preference to fill lighting. Remember that for all materials used in construction work, you must have certificates of conformity.
Step 3
Purchase trade equipment. If you wish, you can choose the wall placement of counters. Alternatively, consider the wall-island arrangement. Ideally, bakery displays should have separate lighting. Do not forget about cash register equipment, as well as storage and equipment for other utility rooms. In order for a store selling bread to be profitable, you should not save on equipment.
Step 4
Develop an assortment list of products that you are going to trade. You can go to development in two ways. Or, first, choose suppliers offering the most favorable conditions for you, and then make an assortment of their products. Or give preference to a particular region (for example, Austria or France) and look for mini-bakeries offering Austrian or French authentic bread.
Step 5
Consider, perhaps, you have enough resources to place a small production in your store. Then you should choose whether it will be a production that bakes bread from frozen semi-finished products or a full cycle. In the first case, you can put the stoves right in the hall. The second option will require the allocation of several additional premises.
Step 6
Debug your shopping process. Create a staffing table, hire staff, conduct sales training with salespeople and other contact area employees. Take the basic postulates of a successful bread sale as a rule: before being taken out to the trading floor, all products are scrapped; not a loaf should be left for tomorrow; after 7 pm the discount on bread is 30-50 percent.
