PART I

COMPANY DESCRIPTION
Arianna is a hard worker that is very detail oriented, honest, and sociable. Her attention to
detail comes in handy when preparing standardized recipes, taking inventory, and taking
initiative on small tasks that are important, yet sometimes forgotten. This attention to detail
works wonders when she is making specialized orders for customers, as she understands what
changes needs to be made to the food order to accommodate the customer’s wants while
maintaining proper safety precautions and ensuring the organization’s budget is not being
forgotten. Arianna’s honesty is very appreciated by customers, as she willingly reveals a
product’s taste, texture, or ingredients without hesitation. This helps customers order for their
needs specifically, even if they have not tried all the products. Arianna is very social and enjoys
engaging with the customers. She is familiar with the regulars and always remembers their
orders–creating solid relationships with customers. She is also very friendly to our suppliers,
which will benefit the company as a whole. Arianna has a long history in food service, almost
twenty years. She began as a shift lead and worked her way up to management positions within
several companies. She provides a vast understanding of the needs and perspectives of all
positions from the organizational chart. She understands that employees on the bottom of the
chart often feel excluded and devalued when it comes to big decisions, which is why our
company organization is innovative–to give everyone an equal say on decisions so they feel
important.
Juanita Alma has held a variety of positions within the food industry for the past decade
and is very knowledgeable in the field. She has worked front of the house, back of the house, and
behind the scenes as a manager which has given her insight and understanding as to what the
responsibilities are to run a business. Given that she has taken on many roles in the restaurant
industry she has the ability to relate to all staff members and demonstrate how each task should
be performed. She is personable and emphasizes well with others which makes for a great
teammate in the workplace. After working in the food industry for many years she decided to
invest in her small design business and has been her own manager since. She gained inspiration
for her art from observing a graphic designer at Meals on Wheels. Her artistic intuition gives her
an edge on competitors.
Macy Wright is an innovative and creative worker with great customer service and
people skills. She has a Bachelor’s degree in marketing and has worked in the industry for about
10 years. Macy has a lot of experience with technology and using it as an advantage for
marketing strategies. She also worked in the food industry before receiving her degree, so she
has experience dealing with customer service and knowing how to properly handle every type of
customer.
Allana Roszyk is an organized, self-sufficient and motivated worker. Since she has a
Master’s degree in business and finance, she is able to manage the expenses of the business. She
has also worked in the food industry for 5 years, giving her enough experience to financially
manage a bakery.
 Cynthia Jaeger comes from a background in hospitality as she has specialized in
concierge, high quality guest service. She has worn many hats including server, bartender,
barista, sous chef, concierge, marketing, and peer engagement. Because the team brings so much
to the table, there is never a shortage of resources and the team comradery collaborates in team
meetings on strategies for the business. She focuses on quality control and efficiency. She
ensures that all equipment is up to code, and assesses, as well as handles repairs. The entire team
works well together because they share the vision of success in the business as a female-owned
bakery.
In order to ensure our bakery is successful, we will hire people who have at least 2 years
of baking experience, are able to work flexible hours, have food industry experience, and have
developed interpersonal skills through customer service.Our company will implement an
innovative organizational structure–allowing everyone to have an equal say in the decisions
made and encouraging upward-lateral lines of authority, rather than top down authority.
Although a hierarchy of management will exist, we do not want our employees leaning on it too
much. All workers should contribute to varying parts of our operation, regardless of their place
in the hierarchy. The hierarchy should outline job descriptions and responsibilities so employees
understand what they will be doing each shift, rather than putting each person into a box and
dictating what they can or cannot do. We will work to create a clear company mission with
detailed job descriptions to provide prospective employees with a transparent view of the
responsibilities required for each job. This will allow workers to fully understand what they are
agreeing to when joining our team, decreasing job turnover. This will also allow employees to
fully commit themselves to the organization, as they will know exactly what will be expected
from them each shift.
We will incorporate empowered decision making, so all employees, not just managers,
are involved in changes. This is particularly important when it comes to facility set-up. No one
knows their way around the facility better than the employees serving customers, therefore we
value input from all levels from the organizational chart. Management is still needed for decision
making, but they should be seen as “change-agents”, as they will be facilitating new changes,
rather than dictating them. Heavily relying on employees at all levels encourages employees to
feel more appreciated and valued as a member of the whole. We encourage growth and change
among employees, so they will hopefully be able to move up in the company and assume jobs
with more responsibility.
It is essential that we create an atmosphere that will bring liveliness, positivity, and a
sense of belonging for our employees. Going to work should not be dreadful, but exciting and
social. We encourage everyone to build work-appropriate relationships with one another, as this
will increase job satisfaction and improve the teamwork dynamic. Here, the team effort must be
greater than the individual effort. Work efficiency will be expedited as employees work in teams
to complete tasks together. We want our employees to feel heard, valued, and accomplished in
this business. Our operation could not be done without all workers from all levels, and we want
our workers to understand that. This is why we will be adding an “Employee of the Month,” to
allow our employees to step into the spotlight and receive appreciation for their hard work.
Although hard work is expected, it should be celebrated! Our employees deserve to feel
accomplished regardless of the level they are at. We will also be including a “Person of the
Month” to celebrate employees’ personal accomplishments that are non-work related, such as
graduating from highschool or college, organizing a beach clean up, buying a house, rescuing a
pet, or accomplishing a personal goal of theirs. Our appreciation for employees includes but is
not exclusive to their work performance–we view our employees as whole people, not just a part
of our labor needs.
Our organization will strive to stay constantly relevant by being technologically
savvy–creating an internet presence and promoting ourselves. We will create a website with an
online menu and an Instagram page to share delicious photos of our food and keep customers
up-to-date on all new deals and bundles. Our website will also have mini-biographies of our
employees, so customers feel connected to our workers and organization as a whole (1).
Our company works as an innovative organizational structure which allows all employees
to be equally included and aware of our corporate culture and how our company is expected to be
run. Our company believes in including trust and integrity, a fun work atmosphere, teamwork,
involvement in the community, and an importance of promoting health and wellness as some of
the norms and emphasized values. Trust and integrity is established within our company by
creating a safe and equal space for all employees to voice their concerns and opinions when it
comes to our establishment. All employees are considered to be equals which allows for great
communication and the opportunity to build and establish trust and integrity. It is important to
have a sense of trust and integrity among staff members in order to keep a smooth work space.
A fun work atmosphere is established within, along with outside of the work space. Our
staff organizes “fun days” every first Sunday of the month in order to establish a bond between
the employees within the work space. Some of the activities done on “fun days” include hiking,
bowling, ice skating, etc. This allows for the employees to enjoy the work space more and
customers will notice a more fun and upbeat establishment.
Teamwork is important in order to have a good work-flow and environment within our
establishment. Teamwork is created by allowing all employees to have an equal voice when it
comes to ideas and concerns, while also allowing each staff member to help with any task they
may find themselves fit to do. Staff members will work together to complete tasks in a precise
and productive manner.
We also strive to promote the importance of involvement within the community to our
staff members. We find it very important to help out our community and find ways to improve
the place that we live. We organize beach clean up days or help out at local food banks once a
month in order to help promote the importance of our community and helping out.
Health and wellness is an important factor that we believe in at our company. It is
important for our staff to be as healthy and happy as possible, so we make sure that there is an
emphasis on health at our establishment. We do so by allowing staff members to have
stretching/walking breaks every hour and allowing water to be with the employees at all times (2).
 Our organization will be a partnership–a single business in which the ownership is shared
between two or more people. The partnership style is general, so that all core members have an
equal share in the organization. All five owners will be responsible for contributing equally to all
aspects of the organization, including business, financial, property, labor, and skill needs. We
chose a general partnership so that the load does not weigh heavily on one person’s shoulders,
and the motivation to contribute and make profit is equal among everyone–as the profit will be
shared equally. Shared finances allows for easy capital and inexpensive start up fees, as the costs
will be split five ways. A great benefit of a partnership is that the team members’ skills
complement each other and bring out the best in each other. For example, Arianna excels in
recipe standardization, but lacks a financial grasp on the organization when it comes to creating a
yearly budget. This is when Allana comes in handy, as she is the team’s lead financial director
and handles most of the organization’s budgets, although she lacks creative skills that assist in
creating a unique and memorable brand identity. Well, perfect for us, Alma is a professional
artist and has a passion for design. All team members are strong in some aspect and need help in
other aspects, but together we are one unstoppable unit.
Being a partnership not only motives the five owners, but the all employees to become a
partner in the business. However, this could also be seen as a downside, because the more people
within a partnership, the more difficult it is to make decisions that everyone can agree on.
Additionally, all owners are responsible for any liability issues that are presented and are
required to share all profits. The sharing of profits may be seen as a motivator, as employees will
work harder to increase sales and produce a larger profit (3).
Our establishment is a bakery, so we serve pastries such as ​brownies, muffins, croissants,
etc. Since it is a medium sized bakery, we allow customers to come up to the counter to choose
the pastry they want and pay at the counter.​ We can​ heat up anything or give any utensils​ needed
at the counter and the customers may take their pastry to any table and eat and enjoy their food
wherever they choose. Once done, they may leave their plates and utensils at the table and our
staff will pick it up and clean anything left​ so that the next customers may sit there if desired.
Our bakery will be located in Liberty Station at 2750 Dewey Rd San Diego, CA 92106
(Sandiegoeater.com). This building is ideal because it was previously a bakery and, therefore,
contains all of the equipment and space we need for a medium-sized bakery business. This building
is 5,000 square feet, with the interior space making up 4,000 square feet and the patio being 1,000
square feet (Sandiegoeater.com). Since Liberty Station has an annual average cost of $51 to $54 per
square foot of space and our building is 5,000 square feet, the lease will cost between $21,250 and
$22,500 monthly and $255,000 to $270,000 yearly (Commercialcafe). Since the average annual utility
cost for food industry businesses in 2019 was $4.70 per square foot, our monthly utility cost would
be around $19,580 to $23,500 annually (iota).
 ITEM MENU PRICE COST SOURCE PROFIT

Brownie $4.00 $0.41/brownie Webstaurantsto $3.59

re.com

CC Cookie* $2.50 $0.52/cookie Webstaurantsto $1.98

re.com

Croissant $5.00 $0.38/croissant Webstaurantsto $4.62

re.com

Cinn. Muffin* $3.00 $0.29/muffin Webstaurantsto $2.71

re.com

Banana Bread $8.00 $2.41/loaf Webstaurantsto $5.59

re.com
Instacart.com
*CC = Chocolate Chip
*Cinn. = Cinnamon
EQUIPMENT SOURCE ENERGY COST

Mixer Webstaurantstore.com 3,000 watts $1,499

Oven Webstaurantstore.com 11 kW $2,299

Dough Proofer Webstaurantstore.com N/A $26.25

Dough Sheeter Webstaurantstore.com 420 watts $1,049

Bread Slicer Webstaurantstore.com N/A $359.99

Sheet Pan Rack Webstaurantstore.com N/A $57.38

Dry Storage Bins Webstaurantstore.com N/A $114.7

(quantity=10)

Refrigerator/Freezer Webstaurantstore.com 115 volts $3,386.34

Display Cases Webstaurantstore.com N/A $294.67

(quantity=5)

Wood Top Work Table Webstaurantstore.com N/A $449.98

(quantity=2)
Employee Position

Arianna Standardizes the recipes, takes and manages

inventory, and ensures customer satisfaction.
Coordinates different approaches to tackle
customer feedback online or in person.

Allana Handles all the finances and budgets. Is

responsible for payroll and for budgeting
inventory.

Juanita Alma Takes on the role as a professional artist and

innovates new design techniques to keep the
business modern and unique.

Macy Is in charge of marketing and promoting for

the business to stay relevant on blogs, social
media, review sites, and advertisements. Is the
coordinator for collaborations.

Cynthia Is responsible for keeping up to date with the

machinery used behind the scenes in the
kitchen.
Employee Title Shift Times Shift Notes
Week of October 12th-19th

Front of the House Staff Open-Close Everyday The face of the company, the
7:00AM-2:00PM Mon-Sun food handlers, conducts
49 hours a week business at the front of the
house and deals with
customers. Disinfects the
lobby area and registers.
Wipes down menus and glass
display cases. It is important
that they remain up to date on
pandemic cleaning protocols
and making sure customers
are following safety
precautions. Must utilize time
well.

Baker/Baker's Apprentice 4:30AM-8:00AM Everyday Must be certified in food

Or night shift safety and must pay attention
7:00PM-10:30PM to detail. Bakers have to be
24.5 hours a week alert when performing
day-to-day tasks. Must utilize
time well during all shifts.

Kitchen/Cleaning Staff 10:00AM-2:00PM Mon-Sun Must be able to lift heavy

28 hours a week things when unloading
ingredient shipments,
emptying the dishwasher, and
performing cleaning tasks
around the bakery machinery.
Main role is to wash dishes,
wash and sanitize the
bathrooms, and keep the back
of the house clean and
sanitized.

Manager/Shift Lead Open-Close Everyday Maintains and supervises

7:00AM-2:00PM Mon-Sun inventory and is the main
49 hours a week source of communication
between the on the house
employees and the owners.
Ensures that items sold meet
customers satisfaction and
ensures compliance of all
food processing laws and
 regulations. Oversees the
day-to day functions on site at
the bakery.

Owners Everyday Must be organized and keep

9:00AM-5:00PM track of daily itinerary to
ensure all employees are
performing well. Must be
able to supervise and
inventory and work with the
manager or shift lead to
ensure company
specifications and recipes are
being followed through.
 References

1. Hite N. Lecture 5 Management Principles. Slide 43. Accessed October 9, 2020.

2. Hite N. Lecture 5 Management Principles. Slide 44. Accessed October 10, 2020.

3. Hite N. Lecture 3 Business Plan. Slide 17. Accessed October 9, 2020.

4. Woo C. Con Pane Bakery to Rise Again in Liberty Station. San Diego Eater Website.
https://sandiego.eater.com/2020/7/13/21322619/cone-pane-bakery-cafe-cohn-restaurant-
group-liberty-station​. Published July 13, 2020. Accessed October 11, 2020.

5. Liberty Station. Building 906 - Office Space Availability. Commercial Cafe Website.
​https://www.commercialcafe.com/commercial-property/us/ca/san-diego/liberty-station-
building-906/​. Published October 9, 2020. Accessed October 11, 2020.

6. Iota Communications. What is the Average Utility Cost Per Square Foot of Commercial
Property? Iota Communications Website. ​https://www.iotacommunications.com/blog/
average-utility-cost-per-square-foot-commercial-property/​. Published July 23, 2020.
Accessed October 11, 2020.

7. Tasting Table Test Kitchen. Croissant Recipe. Tasting Table Website. ​https://www.tasting
table.com/cook/recipes/croissants-recipe-french-pastry​. Accessed October 11, 2020.

8. Charlotte J. Cinnamon Muffins Recipe. Food Website. ​https://www.food.com/recipe/

cinnamon-muffins-21597​. Accessed October 9, 2020.

9. Donofrio J. Best Homemade Brownies. Love and Lemons Website. ​https://www.loveand

lemons.com/brownies-recipe/​. Accessed October 9, 2020.

10. Webstaurant Store Website. ​https://www.webstaurantstore.com/​. Accessed October 9, 2020.

11. Probake Website. ​https://probake.com/equipment/used-bakery-equipment/​. Accessed

October 9, 2020.

12. Laura. The Best Chocolate Chip Cookie Recipe Ever. Joy Food Sunshine.
https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/#wprm-recipe
-container-8678​. Accessed October 9, 2020.