Complete services to those who want to start new Bakery Business:

Services to Small, Medium and Large-Scale Bakery Business:

            Preparation of:
  • Project Reports
  • Business Plan
 
Guidance towards:
  • Necessary licensing requirements
  • Required space for starting Bakery Business
  • Necessary Machinery requirements
  • Necessary Packing Materials
  • Necessary Baking Moulds
  • Necessary Staff requirements
  • Information towards total expenditure requirements for starting Bakery
  • Necessary Marketing Strategy
  • Implementing systematic operational activities
  • Implementing a systematic Hygiene System in Production, Packing and Storing Area
  • Implementing a systematic Accounting process
  • Achieving Break Even Point, within 3 months of Business Operations
  • Achieving Profit within 5 months of Business Operations
 
Complete services towards currently Running Bakery Business:

Services towards the loss incurring Bakery Units to become Profitable:

Guidance towards:
  • To convert the loss-making products sold to make profitable
  • Incrementing Sales
  • Boosting quality of the products made
  • Guidance to make systematic processing of Business Operational Activities
  • Guidance to improve working culture of the staff
  • Implementing a systematic Hygiene System in Production, Packing and Storing Area
  • Sharing awareness to the production staff, on how to rationally use the raw materials and its proper dosage
Introducing new products which are not yet introduced in the market, for e.g.:New types of:
    • Breads
    • Cakes
    • Cookies
    • Puffs
    • Fast Food Items
    • Organic Products
    • 100% Wheat based Products
    • Cream Cakes.
    • Confectionery Items etc.
  • Implementing Accounting System
  • Training of main four pillars of a Business Unit, i.e., Administration, Accounts, Production and Sales
Services to Whole Sale Production Units:

Required services to loss incurring Bread, Cake, Cookies Production units

Guidance to:
  • Increment Quality and Shelf Life of the current products
  • Convert loss Incurring production Units and Products to a profitable one
  • Introduce new products which are not yet launched in the market. For e.g.,
    • Breads
    • Cakes
    • Cookies
    • Other Variety Products
  • Increment shelf life of the products
Training to the staff:
  • Health & Safety
  • Food & Safety
  • Food Hazards occurring due to the wrong preparation of products
    • Information towards new types of Machinery and usage details of currently used Machinery
    • Information regarding the Packing Materials
    • Setting Target for the Production Unit
    • On Setting Target, develop the maximum production capacity with available resources
    • Ways to implement the Hygiene System
    • Training to the staff regarding the usage and application process of the raw materials and ingredients
    • Guidance to make systematic operational activities
    • Guidance to improve the working culture of the staf