BUSINESS PROPOSAL: FOOD AVEYOND

Hasan Tariq Abbas 18-NTU-BA-1405

Faiq Saeed 18-NTU-BA-1400
Muhammad Tayyab Hussain 18-NTU-BA-1436

BACHELOR OF BUSINESS ADMINISTRATION (HONS.)

(2018-2022)
NATIONAL TEXTILE UNIVERSITY, FAISALABAD

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 PREFACE

This Business Proposal is made by the students of final year enrolled in Bachelor
of Business Administration in Faisalabad Business School, National Textile
University Faisalabad. The purpose of making this proposal was to encourage
students to go ahead of the running market and commence a creative and innovative
business and to encourage the students to explore their inner creativity and
passion for something new. This project was officially announced at the
commencement of seventh semester, and it will be summed up with a display of
this business proposal in ALL PAKISTAN BUSINESS PLAN COMPETITION held by
NTU Entrepreneurship Society with collaboration of INTERLOOP LIMITED. The
business idea, proposed in this document, is affordable FOOD AVEYOND. We have
made sure to give every single detail possible to the reader. This idea has a
potential to bring out a whole dimension of the market and it is unique in multiple
ways.

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 ACKNOWLEDGMENTS

First, we wish to express all our reverence to Allah Almighty, the most merciful
and the most beneficent, who gave us enough courage and opportunity to seek
knowledge and education, the intellect that Allah gave us to think, reconstruct,
write, and implement the knowledge I have. We are highly indebted to our most
respectful and honorable Dean of Faisalabad Business School Dr. Sajjad Ahmad
Baig, Programmed Director BBA - Dr. Muhammad Shahzad Iqbal, Project
Supervisor- Mr. Muhammad Farooq Jamal, and Dr. Muhammad Ahmad Ur
Rehman, respectively, for their valuable guidance, encouragement, suggestion,
and advice rendered to us at every stage.

We have made efforts in this Business Proposal. However, it would have not been
possible without the kind support and help of our team members. Hence, I, Hasan
Tariq Abbas (CEO, Finance Head), being a Leader, am grateful to Faiq Saeed
(Director & HR Manager) for this project & for assisting me in this bumpy ride
and displayingsuch a passion and offering his best possible expertise in this
proposal. I also wish to express my sincere gratitude to Tayyab Hussain (Supply
Chain Head), and Ahmer Saeed (Marketing Manager) for theirprecious assistance
and cooperation. I would like to extend my sincere thanks to all of them. We owe
a deep sense of gratitude to National Textile University for bestowing us with this
wonderful opportunity endeavoring us to chase our dreams

We would like to express our gratitude towards each other as a group fellow for
their kind cooperation and encouragement which assisted each other in the
completion of this proposal.

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LETTER OF UNDERTAKING

We…………………………………………………………………….ID…………………………………………………………………….
……………………………………………………………………………..ID…………………………………………………………………….
……………………………………………………………………………..ID…………………………………………………………………….

Students of .......................... Faisalabad Business School, National Textile University,

Faisalabad is supervised by ......................................... ,
hereby confirm that the Business Proposal we have provided is solely our own effort.
We did not copy our report partially or completely from any other business or from
any other source either against payment or free and we did not provide any
plagiarized material in any section of my report. I further confirm that the
research we have provided is genuine (i.e., not forge/fake) and has been made on
real sample

I hereby also confirm that we have carefully read and understood all the guidelines,
rules and regulations provided by the course instructor or supervisor. We assure
that we have followed the instructions regarding all aspects of this proposal and did
our best to follow it as far as possible,

Signatures ……………………………………... ……………………………………...

……………………………………... ……………………………………... ……………………………………...

Date of Submission: ……………………………………...

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 CERTIFICATE
under the direction of their supervisors and approved by all the members of the
project committee, has been presented to and accepted by the Director, Faisalabad
Business School, in partial fulfilment of the requirement of the degree of Bachelor
of Business Administration (BBA).

Dr. Muhammad Ahmad Ur Rehman Mr. Muhammad Farooq Jamal

(Project Supervisor) (Project Co-Supervisor)

Dr. Muhammad Shahzad Iqbal Dr. Sajjad Ahmad Baig

(programme Director BBA) (Dean of Faisalabad Business School)

Internal examiner

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TABLE OF CONTENT
Preface ……………………………………………………………………………………………………………………………………….2
Acknowledgement …………………………………………………………………………………………………………………… 3

Food Production ................................................................... Error! Bookmark not defined.

RAW MATERIAL CHARACTERISTICS AND SELECTION.......................................................... 11
Flour .................................................................................................................. 13
Estimation of glutin ............................................................... Error! Bookmark not defined.
Fat .................................................................................................................... 13
Yeast ................................................................................ Error! Bookmark not defined.
Cooking Chocolates ............................................................... Error! Bookmark not defined.
Hardware ............................................................................................................. 18
Baking Oven ........................................................................ Error! Bookmark not defined.
Backing Equipment ................................................................................................ 16
Packing ............................................................................. Error! Bookmark not defined.
Competition and Bussiness Envirnoment ......................................................................... 23
Pitfalls ................................................................................................................ 24
Establishing the bussiness .......................................................................................... 27
Elivator Pitch ................................................................................................ 34
Marketing Patnership with Influencers ....................................... Error! Bookmark not defined.
3. Improve Your Website’s Position in SERPs. .............................................................. 28
4. Create and Maintain a Blog To Draw in Organic Traffic ............................................... 30
Short Term Asets ................................................................. Error! Bookmark not defined.
Long Term Assets......................................................... Error! Bookmark not defined.
Financial Details ..................................................................................................... 30
Product we delivering .............................................................................................. 30

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 Part-I
Start Up

Define Small Business:

The Pakistani food market has grown to much now a days but there is a lack of
organic sweet products and bakery items without any flops and unhygienic
materials. Today we see many programs related to different police raids on food
bakeries on their unhygienic preparations.

So our first priority is to make organic products and distributed it

around the Pakistan with courier and door to door delivery. Means we
are saver of people taste and give them their best joy rides.
This is “What Every People Wants”

To put Pakistani products on top we decided to produce our food brand so

that we can deliver high quality products in the market at economy prices.
Objectives:
1. Stimulate the growth and reputation of the industry by encouraging
understanding and good working relationships amongst those
associated with food.
2. Promote food products which are safe, of sound nutrition, palatable
and which offer value for money
3. Promote responsible taste ownership.
4. Raise standards in the bakery food industry.
5. Make affordable and quality food products.
6. Share knowledge on issues and keep members well informed on all
industry wide matters.
7. Stimulate the growth and reputation of the industry by encouraging
understanding and good working relationships amongst those
associated with it.

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 Mission Statement

“We are passionate about baking innovative products that taste great and make
every eating experience more satisfying. We will never compromise our product
quality or family values, and we will work each day to exceed customer
expectations one order at a time.”

Our Vision

“To become the Nation’s Best bakery.”

● Managing a work life balance

On normal days I give 1.5 hours on my project. Moreover I have a team of my
classmates. I just work on research on the project, see its feasibility and create a
report.
Moreover, when this product launches and practical business activity starts, Igive
time to my business.
Family, personal relationships are my first priority, efficient time management is also
a big challenge now in busy life.
• Some people do
University and education takes too much time, now I have few days in completion
of my graduation so during these few days me and my team workon project, after
degree we launch this product in market or other platform, tryto find finches, try to
find investor so all of this practical activity is time taking process so after graduation
I give time to this project easily or efficiently.

● Business ideas
So, all of this problems, need, and feedbacks of customer pressure me to work on
this project so that’s reason I choices this business idea, its unique as well very
demanding in market
Jobs and business are both different ways to create money. I work in Online platform
and mostly I travel so from this period I think I will workon this product.

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 Choosing Business Idea

Just a couple of years ago, who would have thought online bakery food
delivery would be a viable business idea? We are all aware of the exponential
growth in the online food ordering industry. Take a good look around the internet
and you will find an abundance of online food businesses targeting different
niches.
In simple words, this post is all about baking crazes, so whenever and wherever
I say (orwrite, for that matter) please imagine your best one taste you ever got.
Bakery food delivery business is a perfect solution for people repeatedly
experiencing trouble in deciding the right one to eat in right time.
Needless to say, if you want to be an active part of the food industry, you must
dig into the business model of online food delivery first. A deeper
investigation into this niche will help you frame a successful business plan.
Subscription based Meal Delivery Websites provides best taste for joy.
Precisely, the website gives an option to users to fill information regarding the
item its modification choose ingredients they want to be included in their
meals. Below is a detailed depiction of how it works:

1. Register on the website. Add your information for ease of

communication.

2. Add your details including ingredients you like, but not limited to,
Chocolate, Sugar, wheat etc. for better recommendation of meals.
3. A menu consisting of the right meals show to you for fulfill your
cravings.

4. People have the option to choose variety of ready-made Cookies, Brownies,

Cakes Ranges.

5. After completing the process, a food package will be delivered to your

doorstep. This package will be delivered regularly after a fixed interval.

6. Until the customer chooses to opt-out of the subscription, a food package

will be delivered and a fixed amount of money will be charged to the
customer.

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Product Line

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Food Production
Commercial extrusion processing of food products has been practiced for over
many years. The world's oldest oven was discovered in Croatia in 2014 dating
back 6500 years ago. The Ancient Egyptians baked bread using yeast, which they
had previously been using to brew beer. Bread baking began in Ancient Greece
around 600 BC, leading to the invention of enclosed ovens.

According to the food historians, the ancient Egyptians were the first culture to
show evidence of advanced baking skills. The Oxford English Dictionary traces the
English word cake back to the 13th century. It is a derivation of 'kaka', an Old Norse
word. Medieval European bakers often made fruitcakes and gingerbread. Pizzelles
are the oldest known cookie and originated in the mid-section of Italy. They were
made many years ago for the “Festival of the Snakes” also known as the “Feast Day
of San Domenico” in the village of Calculus in the Italian region of Abruzzo.

Raw Material Characteristics and Selection:

Raw ingredient formulation, selection of process equipment, and processing
conditions are independent regions of control that may be exercised in the baking
of best items in town. Although the material used in it is a basic and a major
selection because it is the only thing that make it amazing and high quality.
Raw material utilization and cost effective formulation are key operationalfactors.
The ability to alter processing conditions and raw material formulations to keep
formulation costs at a minimum while maintaining high quality standards and
minimum operating costs is a challenge for every processor. Ingredient selection
has a tremendous impact on final product texture, uniformity, extrudability,
quality, and economic viability. Within certain limits set by a chief, the baking
process can produce a wide range of products. In general, during the baking of
cookies, brownies etc there is an important work to do so. Moisture an
temperature of material is a basic necessity to achieve the product best
taste that our customers enjoy.
Bakery is the largest industry among food processing industries. Its annual turnover
is estimated at Rs 10,000 crore. Interestingly, bread and biscuits, two of the
important subsegments, occupy 70% of the industry’s share.
Further, it is estimated that 10,00,000 bakery units are established through India
but out of that 70% units belong to small-scale sector. It means most bakery
products are produced by these small-scale units. Bakery products produced by
such small individual units are offered in varieties and come with differentiation
in quality among each variety. The main reason for the same may be lack of training
among workers. During my experiences, I noted that in most of the bakery units,
products are produced according to the knowledge of the workers and these
workers learned the procedure from paternal or other workers. Hence, the
products are produced by old traditional methods. In order to overcome this
problem, the workers should be well trained because they demand specific type of
raw material and equipment’s and prepare quality products from that. In addition,
the bakery owner should also know scientific information. Hence they emphasize
on using better quality raw material and equipment’s and that way get produced
better quality products. Quality of raw material is a vast subject. Even though we
tried to present short, informative and necessary information in this paper,
emphasis is made on practical base. Many raw material are used for preparation of
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bakery products. The desired quality of the raw material, effect of its quality on
products and simple scientific experiments to know the quality is discussed
herewith.

FLOUR:

It is the principal raw material used in huge amount to produce different bakery
products, hence a small change in flour quality affects products’ quality. Flour
contains starch, protein, fat, minerals, vitamins, moisture, enzymes and so on as
constituents. Each of that possesses specific function and effects. Among them quality
and quantity of the protein and minerals are more important.
(A) Protein: Flour contains Albumin and Globulin water-soluble and Glutenin and
Gliadin water-insoluble protein. When we add water in to flour Glutenin and Gliadin
combines together and produce Gluten. The quantity of gluten required for different
bakery products is as below:

End Use Protein(%) Gluten(%)

Bread (Strong flour) 11.00 More than 8.0
Pastry (Medium hard flour) 9-10 7.5 to 8.0
Cake (Soft flour) 9.0 7.5
Biscuit (Soft flour) 9.0 7.5

Estimation of Gluten Quantity:

Take 50 gm flour in a bowl (vessel). Fill up the burette with water up to ‘o’ mark.
Allow to flow the water steadily in bowl and prepare a dough with plastic spatula
having consistency similar to the bread dough. Note down the quantity of the water
used, as Burette figure.

Prepare a round-dough (ball) and sink it in water for 30 minutes. Remove all the starch
with the help of finger. (To check the complete removal of starch, take water into
transparent glass vessel and press the dough - if the water droplets do not result into
cloudiness, then the gluten is free from starch). Weigh the gluten. Keep it in oven at
220?C. for 30 minutes to dry. Allow it to cool and weigh. Calculate the gluten
percentage using the following formula:
Water absorbed by the flour x 100
Water Absorption Power (%) = ----------------------------------------------
Wt. of the flour

Wt. of the wet gluten x 100

Wet gluten (%) = -----------------------------------
Wt. of the flour

Wt. of dry gluten x 100

Dry gluten (%) = ------------------------------
Wt. of the flour

Note:
Normally flour having more and quality gluten has more W.A.P. i.e. it absorbs more
water hence the quality of the bread will be better and production will be more.
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Fat:

It provides smoothness to the bakery products and also makes biscuits and cookies
crispy. The vanaspati (vegetable ghee) mostly is utilized as a fat till today but
nowadays specialized fat for each product is being marketed. For the products like
puff, pastry hard but plastic natured fat should be utilized hence it will not melt and
come out while folding. It should contain more plasticity and must be waxy textured.
These type of fats contain specific emulsifiers hence they will be smooth and easily
spreadable. Fat for the biscuit should be smooth and lump less and can be easily
aerated. It contains medium plasticity and melts at low temperature.
According to norms the vanaspati should have the following standards:
Constituent Quantity
Melting point 31° to 41° C.
Aeration less than 1.2%
Free fatty acid less than 0.25%
Sesame oil 5%
Vit.-A 25 I.U.(Min.)
Antioxidant and Emulsifier Can be added after permission

YEAST

Next to flour, yeast is the most important raw material for fermented products like
bread, bun, toast, Danish pastry, pizza and so on. Yeast available in wet, dry and
instant form. Out of that, baker prefers wet yeast because it is cheaper and yields
better result. No doubt nowadays few companies have started to develop instant yeast
and marketed. The characteristics of the yeasts are as under:
Characteristics Wet Yeast Dry Yeast Instant Yeast
Moisture 60 to 70 % 7.5 to 8.5% 4 to 6%
Storage temperature 30° to 40° F. Room Temp. Room Tempt.
Lifetime 2 to 4 Week 4 to 6 Month 12 Month
Activity Slow Medium Fast
Gas producing power Constant Changes Constant
Quantity 100% 50% 30%

The gas production capacity and speed of activity are important for the baker, which
can be known by the following methods :
(A) Dough Rising Capacity of the Yeast: Take 100 gm. flour. Take 60 ml. lukewarm
water and add 2 to 3 gm. sugar and 2 gm. yeast. Add flour when yeast starts to float
on the water and make a paste. Allow it to rest for 5 to 10 min. Add it into flour and
prepare a dough having consistency similar to the broad dough. Keep it in a transparent
glass-vessel. Be careful that no air is interrupted while keeping dough in vessel. Make
the top surface in level and measure the height. Allow it to rest for an hour and again
measure the height. Calculate the difference in height.

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 Difference in height x 100
Yeast dough rising = -----------------------------------
capacity (%) Initial height of the dough

Note:
Generally the dough rising capacity of the dry yeast is 90% and wet yeast is 110%.
(B) Preparation of Flying Ferment: Take lukewarm water (37?C.) (the quantity of the
water should be at least 4 times to yeast), add little sugar and dilute it. Add all the
yeast. Allow it to stand till all the yeast starts to float on water (it will take about 5
to 10 min). Add little flour and beat it to make a thick paste. Keep it on warm place
(32 to 380C) for 10 to 15 min. During that time, paste will rise if the yeast is suitable
for fermentation. The speed of raising the paste gives rough idea regarding quality of
the yeast.

Sugar

Sugar is used to prepare most of all bakery products in much or less quantity. In
fermented products, the range is in between 5 to 10 or at the most 15% and for
confectionery products, the range may be 40 to 70% or up to the%.
(A) Check the Sugar Quality: The quality sugar granules are clear, bright and clean.
The dull-colored granules may sometime hold glucose or invert syrup. To make that
white blue is added, which is harmful to human health. To check the presence of the
same, take water in s transparent glass vessel and dilate little water and keep it on
the white surface for few mina. If blue color colored at the bottom then there is a
presence of blue. For confirmation, add H2So4 in that solution and if sulphureted
hydrogen gas is produced, then blue is definitely a presence. Good quality sugar should
dilute completely into the half quantity of the water. If it is not diluted or find foreign
body while dilution, then the sugar is of poor quality.

Mold and Rope Inhibitors

Chemicals used to prevent rope and mold caused in the bread are known as rope and
mold inhibitors. Information on some important inhibitors is given below:

Name Quantity (on flour bases)

Acetic acid 1 to 2%
Calcium propionate 0.1 to 0.4%
Sodium Propionate 0.1 to 0.4%
Calcium Acid Phosphate 0.75 to 0.1%
Sodium Diacetate 0.1 to 0.4%
Potassium Sorbet (for cake) 0.03 to 0.12%(on cake better base)
Propionic acid 0.1 to 0.3%

Bread Improvers:

Normally different emulsifiers and surfactants are used as bread improvers, which
increase the bread volume, gas retention power, bread structure, cell size and so on.
They also strengthen the side-wall, make crumb softer and improve slice ability. The
effect of some emulsifiers is listed below:

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Emulsifiers Dough Strengthening Power Crumb softening power
S.S.L. Best Very Good
C.S.L. Best Good
D.A.T.A. Esters Best Fair
Ethoxylated Monoglycerides Very Good Poor
Polysorbate - 60 Fair Very Good
Succented M.G. Good Good
Distilled G.M.S. - Best

Cooking Chocolates

Cooking Chocolates are nearly used in every item related to bakery such as
brownies, cookies, cakes, etc.

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SELECTION OF HARDWARE

The selection of processing equipment for a manufacturing plant is an important

decision. Equipment that will give the highest operating efficiency and most
versatility at the lowest total cost should be chosen. When sizing equipment for any
plant, it is important to determine the rate or capacity at which the plant willbe
operating. The probability of future expansion must also be considered.

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Backing Oven

Baking is one of the most diverse cooking techniques, as it transforms food in a variety
of ways, from desserts to bread to meats, and provides a variety of meal options. It's
also a much healthier option than high-oil cooking methods like frying. As a result,
investing in a high-quality oven could be one of the best decisions you make for your
kitchen.

A baking oven is essential for anyone who enjoys cooking and experimenting the new
recipes. If you love cooking, investing in a baking oven in Pakistan would undoubtedly
improve your outcomes. Baking ovens are available in Pakistan in a variety of
capacities and types. Electric and gas baking ovens are the most prevalent types of
convection ovens.

Backing Equipment

Whether you're a beginning baker just starting out or a master chef looking to
declutter, we'll help you set up a beginner's baking essentials kit with 21 tools. For
anyone who already owns these handy baking tools, this list may finally provide the
motivation you need to get rid of that soufflé dish you never use. Building your baking
equipment inventory starts here.
1. Measuring Cups (Liquid and Dry) and Spoons
2. Wooden Spoon(s)
3. Rubber Spatula/Scraper
4. Spatula/Metal Turner
5. Pastry Brush
6. Whisk
7. Kitchen Scissors
8. Rolling Pin
9. Fine-Mesh Sieve
10. Chef's Knife
11. Paring Knife
12. Rectangular Baking Pan
13. Round Cake Pan
14. Loaf Pan
15. Pie Plate
16. Square Baking Pan
17. Wire Rack
18. Muffin Pan
19. Baking Sheet/Cookie Sheet/Sheet Pan
20. Hand Mixer/Stand Mixer
21. Parchment Paper
Packings
Below there are some packing materials for give your products an amazing look:

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20
Understanding The Competition and Business Environment

The Food Market is quickly reaching its pre-COVID levels, and a healthy growth
rate is expected over the forecast period driven by the V-shaped recovery in most of
the developing nations. Key strategies of companies operating in the Food Market
Industry are identified as showcasing their contactless manufacturing and delivery
methods, highlighting USP statements, focus on product packaging, and increasing
the presence of products on online platforms.
The food industry is set to experience a few changes in 2021 due to the increased
consciousness of consumers in selecting food. This inclination towards sustainable,
regenerative, plant-based food and demand for foods and beverages with immunity-
boosting ingredients is driving the demand for these products and their constituents.
The DIY (DIY) trend has seen huge momentum during Corona times and is
expected to continue in 2021. Considering the rapidly changing market landscape,
companies are changing their perspectives on expanding beyond traditional
markets. In addition to focusing on widening applications, introducing new
product portfolios, most food and beverage companies are planning to capture
domestic and international market
Avoiding the pitfalls of starting a business
1) Confusing a Product With a Business
From the get-go, many business owners confuse a product with a business. The
risk of this type of thinking is that they don't consider all the components that need
to work in harmony to create a business -- such as HR, culture, systems, legal, etc.

Incompetence -- specifically in the planning stage -- is one of the leading causes

of business failure. This ineptitude isn't innate; it can easily be overcome with
necessary due diligence. Related is the failure to consider the market. CB Insights
found that over 40 percent of businesses fail due to a lack of a market need.
Business owners need to determine whether or not there is a market demand for
that product in the first place through the necessary market research and seeking
out expert opinions.

2) Failing to Differentiate Your Business

Related to the topic of market research, and determining whether there is a demand
for your product, is the concept of brand positioning -- that is, differentiating your
business from the rest.
Failing to think about how you can differentiate your business from competitors
can threaten its long-term sustainability. Keeping an eye on your competition is
crucial at every stage of your business, but that is especially true in the beginning.
When it comes to competing, don't make the mistake of competing on prices.

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3) Cost Cutting at the Expense of Bringing in New Business
A classic pitfall that many business owners fall into is trying to cut costs. What's
on the line, however, is much more consequential: new business itself. Many
business owners attempt to save money by taking on tasks themselves, but in doing
so cannot achieve high-value wins like bringing in new customers while their time
is spent elsewhere. They get worn out as they underestimate how much time
is required for their end goals. The focus should always be on bringing in new
business over saving inconsequential dollars.

4) Not Testing Anything

Businesses need to rigorously test and measure everything. Failing to keep tabs
on your metrics and data is a mistake at any point in a business. The right
decisions as to where your budget should be allocated, for example, can't be
made if you don't know how many new potential leads you have or how many
sales you've made.

In short, testing every aspect of your business, especially from the very beginning,
from your sales to your marketing and everything in-between, is essential.
Experimenting and learning from those outcomes can help you know if you're on
the right path and whether you should stay the course or try something new.

5) Scaling Too Quickly

From the outset, any business growth would seemingly only be a good thing -- and
quick growth, all the better. Of course, growing too slowly is also a problem, but
growing too quickly tends to get overlooked.

Instead, businesses should focus on strategies that support sustainable business

growth. Knowing this, I wanted to ensure that we had all the right pieces in place
when I began my business by ensuring that we had multiple revenue streams to
keep us going, especially in our early years.

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Establishing The Business:

How to start a bakery food business?

Nobody can resist the smell of fresh bread baking in the oven, or the sight of delicious-
looking cakes and pastries on the counter. Even when you’re on a diet, you can’t help
but sneak a look. This is why bakeries are timeless. People are always drawn to them.

If you’re looking to open a bakery, the first thing you need to know is that it’s not
always like what you see on TV. There’s a lot that goes into opening a bakery that
requires more than sheer talent. Talent will fuel your business but proper planning will
jumpstart it.

STEP 1: Plan your business

What are the costs involved in opening a bakery food business?
A bakery food business can be started with fairly little upfront capital. In many
states, business owners didn’t need any approval to assemble bakery foods in their
kitchens. This eliminates any need for a processing facility, and businesses can
start by renting a booth at a local market or selling through your home.
Other than any licensing fees, the main expense that’s left is the raw materials
needed to assemble and package food. To save money on these supplies, business
owners can purchase what they need from wholesalers. Finding a wholesaler with
a low minimum order will help business owners keep their initial investment as low as
possible, until the profits from sales can be used to place larger orders for supplies.
What are the ongoing expenses for a bakery food business?
The ongoing expenses for a bakery food business include the cost of purchasing
additional ingredients, and shipping or delivery fees. The cost of ingredients
becomes small once a business can afford to place large wholesale orders, and
shipping or delivery fees are usually built into what customers are charged.
Who is the target market?
A g o o d taste food business’ ideal customer is a customer who is concerned
about their eats and has discretionary income.
How does a bakery food business make money?
A bakery food business makes money by selling food. Who are crazy about
their cravings. And there are a large number of them in market who want a
hygienic and satisfying food.
How much can you charge customers?
While cheaply made items cost to less with good margin but in starting we have to
charge a little high but with less profit margin.

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How much profit can a bakery food business make?
bakery food businesses can be extremely profitable. Businesses that provide
organic and hygienic food it gives the profit margin by 40% with purchasing on
low scale but if business purchase material in a large scale it will profit by 60%.
What will you name your business?
Choosing the right name is important and challenging. If you don’t already have a
name in mind, visit our How to Name a Business guide or get help brainstorming a
name.
If you operate a sole proprietorship, you might want to operate under a business
name other than your own name.

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 STEP 2: Form a legal entity
The most common business structure types are the sole proprietorship,partnership,
limited liability company (LLC).
Establishing a legal business entity such as an LLC or corporation protects you
from being held personally liable if your bakery food business is sued.

STEP 3: Register for taxes

You will need to register for a variety of state and federal taxes before you can
open for business.
In order to register for taxes you will need to apply for an EIN. It's really easy and
free!
Small Business Taxes
Depending on which business structure you choose, you might have differentoptions
for how your business will be taxed. For example, some LLCs could benefit
from being taxed as an S corporation (S corp).
You can learn more about small business taxes in these guides:

● LLC Taxes
● Sole Proprietorship vs LLC
● LLC vs Corporation
● LLC vs S Corp
● How to Start an S Corp
● S Corp vs C Corp
There are specific state taxes that might apply to your business

Step 4: Open a business bank account & credit card

Using dedicated business banking and credit accounts is essential for personal
asset protection.
When your personal and business accounts are mixed, your personal assets (your
home, car, and other valuables) are at risk in the event your business is sued. In
business law, this is referred to as piercing your corporate veil.
Additionally, learning how to build business credit can help you get credit cards and
other financing in your business's name (instead of yours), better interest rates,
higher lines of credit, and more.

Open a business bank account

● This separates your personal assets from your company's assets, which is
necessary for personal asset protection.
● It also makes accounting and tax filing easier.

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 STEP 5: Set up business accounting
Recording your various expenses and sources of income is critical to
understanding the financial performance of your business. Keeping accurate and
detailed accounts also greatly simplifies your annual tax filing.

STEP 6: Obtain necessary permits and licenses

Failure to acquire necessary permits and licenses can result in hefty fines, or even
cause your business to be shut down.
State & Local Business Licensing Requirements
Certain state permits and licenses may be needed to operate a Bakery food
business.

STEP 7: Get business insurance

Just as with licenses and permits, your business needs insurance in order to
operate safely and lawfully. Business Insurance protects your company’s financial
wellbeing in the event of a covered loss.
There are several types of insurance policies created for different types of
businesses with different risks. If you’re unsure of the types of risks that your
business may face, begin with General Liability Insurance. This is the most
common coverage that small businesses need, so it’s a great place to start for
your business.
STEP 8: Define your brand
Your brand is what your company stands for, as well as how your business is
perceived by the public. A strong brand will help your business stand out from
competitors. If you already have a logo, you can also add it to a QR code with our
Free QR Code Generator. Choose from 13 QR code types to create a code for
your business cards and publications, or to help spread awareness for your new
website.

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How to keep customers coming back?
Bakery food businesses can set themselves apart from other businesses in the
industry by offering truly unique food. Businesses can do this by creating one-
of-a-kind recipes or by packaging their food in an unusual way.

STEP 9: Create your business website

After defining your brand and creating your logo the next step is to create a website
for your business.
While creating a website is an essential step, some may fear that it’s out of their
reach because they don’t have any website-building experience. While this may
have been a reasonable fear back in 2015, web technology has seen huge
advancements in the past few years that makes the lives of small business owners
much simpler.
Here are the main reasons why you shouldn’t delay building your website:

● All legitimate businesses have websites - full stop. The size or industry of
your business does not matter when it comes to getting your business
online.
● Social media accounts like Facebook pages or LinkedIn business profiles
are not a replacement for a business website that you own.
● Website builder tools like the GoDaddy Website Builder have made
creating a basic website extremely simple. You don’t need to hire a web
developer or designer to create a website that you can be proud of.

STEP 10: Set up your business phone system

Getting a phone set up for your business is one of the best ways to help keep
your personal life and business life separate and private. That’s not the only
benefit; it also helps you make your business more automated, gives your business
legitimacy, and makes it easier for potential customers to find and contact you.

Business Planning
Elevator pitch:
“The Pakistani has grown over market value increased by an annual average
of +2.2% from the year 2010 to 2018.
So, we come up with less expensive, Healthy and fresh bakery food. It made
freshly every time while you can watch it by sitting in home. On your TV or
Phone. So sit back Enjoy Watching and get a swim in best taste in town.
“YOUR CRAVINGS SERVED RIGHT”

Member name Designation role

Hasan Tariq Abbas Founder and Chief baker

Faiq Saeed Marketing Manager

Tayyab Hussian Supply Chain Head

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 (Marketing and Sales)
Use Social Media Tools and Influencers To Build Brand Awareness
Social media is the key to brand awareness. That’s especially true for your
product companies who have such photogenic customers.
Still, managing all your social media accounts can be a pain. From Pinterest and
Instagram to Facebook and LinkedIn, you’re going to need every social platform
you can use.
Consider Social Media Management Tools
Managing all those accounts is time-consuming, especially for small or
family-run businesses. Thankfully, tools like Buffer and Hootsuite can help you
manage multiple social media accounts and schedule posts in advance, all from
one platform.
Additionally, you can see all your social media engagement data at the touch of
a button. Using aggregated social media data is the best way to make
informed decisions about when and what to post.
Create Marketing Partnerships with Influencers
Once you have your social media properly managed, you can begin
implementing some common social media tactics to build your follower counts.
One great way to draw in social media traffic is to partner with “influencers.” It may
sound crazy, but it’s not just fashion influencers who can market clothing, and
accessories — food can too.
In fact, some influencers have thousands of followers and a partnership with them
or even just a sponsored post here and there can help grow yourbusiness.
Get Published on Blogs and Industry Sites
Getting published on blogs and industry sites helps build brand awareness and
authority, while also getting backlinks to boost your website’s domain authority.
And the higher your domain authority, the higher chance you have of ranking
better on search engine results pages (SERPs).
Improve Your Website’s Position in SERPs.
Did you know only 0.78% of all search traffic clicks on a result from the second
page of Google? The fact is if you aren’t on the first page of results for your
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desired keywords, you’re missing out on a lot of business. Still, getting to those
top results is easier said than done. So how do you get your brand’s food page to
rank on the first page of Google?
Search engine optimization (SEO).
SEO is your only option unless you want to pay for ads. SEO is the process of
increasing a website’s organic search traffic by moving up in search engine results
pages to those coveted first page spots we talked about.
Getting started on SEO takes an in-depth SEO strategy backed by industry research,
competitor analysis, and keyword research. After that, it involves a labor-
intensive process that includes all of the following and more:

• Creating and optimizing Google My Business profiles for your product

companies with physical locations.

• Enhancing user experience and fixing site speed issues with technical
SEO.
• Content marketing based on keyword research to draw inorganic traffic.
Creating value-packed content with relevant keywords.
• Building your backlink profile with relevant,authoritative inbound links.

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1. Create and Maintain a Blog To Draw in Organic Traffic
Content marketing is a key aspect of food product SEO, one of the most
successful food marketing strategies — and it all starts with a blog.
Financial Data
Short Term Assets

• Safety equipment.

• Standard toolbox.

• Anti fire equipment.

• Packaging boxes.

Long Term Assets

Warehouse.

Computer system.

Scanner printer.

File cabinet.

Storeroom.

Oven.

Packaging machine.

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(Financial Details)

Description Expected (Rs) Budget (Rs)

Machinery Cost. 400,000/- 500,000/-

Warehouse Expense/ Shop/ 15,000/- 30,000/-

Sapce Advance
15,000/- Each
month

MICS Expense. 170,000/- 180,000/-

Utility Expense. 30,000/- 30,000/-

Labour Expense. 18,000/- Per 100,000/-

Head.

30/- Per
Packing Cost. 25/- Per Unit Unit

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 Website Cost. 15,000/- 20,000/-

Social Media Handling. 8000/- 10,000/-

Laptop. 40,000/- 50,000/-

Marketing 40,000/- 50,000/-

Total Investment Required. 756,000/- 976,000/-

Fixed Cost:
Machinery 400,000
/-

15,000/
Warehouse
-

15,000/
Website Cost
-

8,000/-
Social Media Handling

40,000/
Laptop
-

478,00/-
Total Fixed Cost

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Variable Cost:

30,000/-
Utility Expense

72,000/-
Labour Expense

Packing Cost 30,000/-

360,000/- (1200
Raw Material
Units)

40,000
Marketing

532,000/-
Total Variable Cost

Current Report)
INVESTED

Raw Material + Making

20,000/-

Display
+Equipment 25,000/-
(Depends)

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REQUIRED INVESTMENT

Machinery 200,000/-

Labour Salary 72,000/-

Raw Material 360,000/- (1200

Units)

Packing 30,000/-

Marketing 40,000/-

Total Amount 702,000/-

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Products We Are Delivering Till Now
At last lets see some glimpse of our tasty Items we are preparing and selling.
Cake Brownies

Milk Chocolate Cookies.

Banana Bread

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BROWNIES

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Classic Avey Brownie

Collaborations

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 CHOCHLATE MILK COOKIES
Fudge Brownies

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“BROWZIE”: (Brownie pizza)

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