Cover -- Contents -- Chapter 1 Starting Your Own Bakery Solidifying Your Vision -- Launching Your Business -- Jump-Starting a Business -- Starting from Scratch -- Don't Know the Answers? -- Chapter 2 The Basics of Buying a Bakery Real Estate and Its Value -- The Value of Other Assets -- Other Income -- Goodwill -- Terms, Conditions and Price -- Initial Investment -- Reviewing the Books -- Your Objectives -- Financing -- Equity Funds -- Borrowing Money -- How Your Loan Request Will Be Reviewed -- SBA Financial Programs -- Friends and Relatives -- Closing the Sale -- Chapter 3 How to Invest in a Franchise Definition of Franchising -- Advantages of Franchising -- Disadvantages of Franchising -- Minority Participation in Franchising -- Franchise Financing -- Evaluating a Franchise Opportunity -- Franchise Research -- Conclusion -- Chapter 4 Planning for Success-Writing a Business Plan Five Keys of Success -- What a Business Plan Includes -- Business Plan Outline -- Business Plan-Description of the Business -- Legal Forms of Business -- Products/Services -- The Location -- Business Plan-The Marketing Plan -- Who Are Your Customers? -- Competition -- What Will You Sell to Customers? -- Pricing -- Advertising and Public Relations -- Business Plan-The Management Plan -- Business Plan-The Financial Management Plan -- Operating Budget -- Business Plan Resources -- Chapter 5 Launching Your Business Pre-Opening Activities Laws, Regulations and Licenses -- Opening the Bakery Bank Account -- Federal Identification Number -- Insurance -- Organizing Pre-Opening Activities -- Pre-Opening Promotion -- Contacting Purveyors and Suppliers -- Opening Labor -- Utilities -- Security Needs -- Support Services -- Chapter 6 Successful Employeeoi Relations and Labor Cost Controls The Value (and Cost) of Employees -- Hiring Bakery Employees -- The Food Service Labor Shortage.

Key Points for Conducting Employee Interviews -- Unlawful Pre-Employment Questions -- Screening Potential Employees -- What to Look for in Potential Bakery Employees -- The Final Selection and Decision -- Rejecting Applicants -- Employee Handbook/Personnel Policy Manual -- Writing Your Employee Policy Manual -- Personnel File -- Training -- Orientation and Instruction -- Outside Help in Training -- Evaluating Performance -- Scheduling -- The Decision to Terminate an Employee -- Exit Interviews -- Chapter 7 Your Customers Who Are Your Customers -- People, People, People -- Getting to Know Your Customers -- Appreciation -- Bringing in New Customers -- How to Keep Customers Coming Back -- Communicating with Your Guests -- Customers for Life -- Incentives -- Delighting Your Customers -- Ways to Delight -- Word-of-Mouth Advertising -- Points of Difference -- Educating Customers on the Differences -- Your Staff Makes the Difference -- Motivating Your Staff -- Focus on Making Your Customers Happy -- Chapter 8 Marketing Your Business Hiring Marketing Experts -- Do-It-Yourself Marketing -- Desktop Publishing Applications and Ideas -- The Effective Use of E-Mail -- Do I Need a Web Site? -- What to Put on Your Web Site -- How Do You Get an Effective Web Site? -- Hiring Web Pros -- Find Support with Suppliers -- Band Together -- Investing in Customers -- Calculating Your Customer Acquisition Cost -- Advertising -- Your Advertising Effectiveness -- What Makes an Effective Ad? -- Some Ads Take Time -- Repetition, Repetition, Repetition -- Sell Benefits, Not Features -- Advertise Like a Pro -- Chapter 9 Public Relations:ooooooooo How to Get Customers in the Dooroooo What PR Does (and Doesn't Do) for You -- PR Is Different from Advertising -- How to Apply Your PR Plan -- Creating Your Press Kit -- What's News? -- Choosing Your PR Contacts -- Developing Allies.

Charity for PR -- Talking to Your Community -- Employee Relations Is Also Public Relations -- Planning for the Unforeseen -- Chapter 10 Choosing Your Product Mix Food Trends -- Your Niche -- Bread -- Going Natural -- Desserts -- Specialty Bakers -- Other Food Items -- Serving Meals -- Beverages -- Coffee -- Specialty Coffee Machines -- Selling Something Other Than Food -- Complementary Goods -- Chapter 11 Profitable Menu Planning Going Beyond Bread -- Menu Style -- Formatting Your Menu -- Developing Your Menu Selections -- Major Points to Consider When Selecting Menu Items -- Limiting the Menu -- Portion Control = Savings -- Recipe and Procedure Manual -- Ordering Manual -- Projecting Menu Costs -- Projecting the Actual Average Cost per Customer -- Projecting Menu Prices -- Preparing Your Menu -- Truth and Accuracy in the Menu -- Disclaimers -- Displaying, Designing and Printing Menus -- Chapter 12 Recipe Development and Production Standards Experimentation -- Ask for Help -- Test Before You Commit -- What Will Be on Your Shelves? -- Setting Production Standards -- Chapter 13 Equipping Your Bakery Equipment Budgeting -- How Do I Keep Within My Budget? -- Buying Used Equipment -- Leasing Your Equipment -- Making Wise Equipment Purchases -- Which Quality Level? -- Service Contracts -- Equipment Records -- Bakery-Specific Equipment, Tools and Supplies -- Package It Up -- Product Labeling -- Wash Up Afterwards -- Refrigerators and Freezers -- Computers-How to Use Them and Profit from Them -- The World Wide Web -- Computer Networks -- Industry-Specific Computer Systems -- Food Service Software -- Accounting Software -- Other Computer Uses -- Chapter 14 Public Areas of Your Bakery Creating a Design Focal Point -- Outdoor Areas -- First Impressions -- Window Displays -- Add a Touch of Green -- Covering Your Floors -- Up Above-Ceilings -- Let There Be Light.

A Little Artwork -- Colors That Complement -- Your Restrooms -- Create a Presentation -- Display Cases -- Countertop Displays -- Self-Service Displays -- Ice Cream Freezers/Milk Dispensers -- Front-of-the-House Work Areas -- Shelving -- Senses Check -- Chapter 15 Dedicated Work Areas Delivery Areas -- Pre-Storage Activities -- Storage -- Dry Storage -- Refrigeration -- Freezer -- Waste and Recycling -- Your Office -- Chapter 16 Creating a Safe and Productive Work Environmentiiiiiiiiii Good Ergonomics -- It's Good to Be Green -- Conserving Energy -- The Air We Breath -- Fresh Indoor Air -- Outdoor Air-Quality Issues -- H2O and Baking -- Waste Management -- Preventing Injuries -- Chapter 17 The Essentials of Foodooooo Safety, HACCP and Sanitation Practices What Is HACCP? -- Why Use HACCP in Your Facility? -- HACCP Procedures -- Cautions for Cold Foods -- The Difference Between Clean and Sanitary -- Sanitizing Portable Equipment -- Sanitizing In-Place Equipment -- A First-Rate Facility -- Floors, Walls and Ceilings -- Ventilation -- Storerooms -- Restrooms -- Avoid Cross-Contamination -- Personal Hygiene -- Are Your Hands Really Clean? -- The Intruders -- Controlling Bacteria -- Handling Viruses -- Bugs, Insects and Animal Pests -- Kitchen Safety -- Careful, It's Hot -- Cuts and Abrasions -- Electrical Shock -- Strains -- Slipping and Falling -- Fires -- Choking -- Exposure to Hazardous Chemicals -- Safety First -- Chapter 18 Your Bakery Staff Kitchen Personnel -- Head Baker -- Bakery Manager -- Journey Baker -- Short-Order/Prep Cooks -- Preparation Workers -- Cake Decorators and Finishers -- Dishwasher -- Delivery Personnel -- Sales Manager -- Front Counter -- Chapter 19 Successful Kitchen Management Purchasing -- Inventory Levels -- Cooperative Purchasing -- Receiving and Storing -- Rotation Procedures -- Issuing -- Kitchen Controls.

Daily Preparation -- Daily Yields -- Identifying Inventory Theft -- Chapter 20 Internal Bookkeeping: Accounting for Sales and Costsoooooooooooooooooooooooooo Accounting Software -- Managing the Bakery's Cash Flow -- Cash-Handling -- Sales Categories -- Payroll -- Tipped Employees -- Employer-Tip Records -- Tip Rate Determination and Education Program -- Tip Credits for Employers -- More Information on Tip Reporting -- Chapter 21 Successful Budgeting and Operational Managementooooooooooo Monthly Budgeting -- Total Sales -- Material Costs -- Labor -- Controllable Operational Costs -- Capital Expenditures -- Services -- Utilities -- Fixed Operating Costs -- General Operating Costs -- Total Net Profit -- Depreciation -- Successful Managing of Operational Costs and Supplies -- Ordering Operational Supplies -- Chapter 22 Basic Cost Control for Food Service Operations Cost Controls Are Crucial -- Profits May Hide Problems -- Controlling Costs Works -- Interpreting the Numbers -- Penny Wise, Pound Foolish -- Setting Standards -- Cost Ratios -- Food-Cost Percentage -- Beverage Sales -- Sales and Profit Analysis -- Controlling Food Costs -- Yield Costs -- Sales Mix -- Beyond a Loaf of Bread -- Pricing -- Financial Analysis -- Shrinkage -- Purchasing and Ordering -- Chapter 23 Controlling Your Labor Costs Manage Time Wisely -- Creating Productivity -- Design and Equipment -- Efficient Work Areas -- Create Environments That Work with People -- Labor-Saving Equipment -- Prepared Foods -- Chapter 24 Leaving Your Bakery Business Your Exit Plan -- Passing Your Business On -- Grooming Your Replacement -- Selling Your Business to Your Employees -- Saying Good-bye -- Resources Accounting and Financial -- Food Service and Bakery Associations and Organizations -- Business Advice-General -- Employee -- Equipment and Tools -- Music Licensing -- Production -- Publications.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.