2. Executive Summary Vision To create a healthy fast food rival to Pret-a-manger which: provides a greater level of choice and service is student friendly and large enough to accommodate groups studying or chilling gives staff the ability to quickly turn their feedback, and that of customers, into products and services The first location will be based in the tourist and student hotspot of Baker Street. Initial concept will be a themed quasi-food court, with more ‘shops’ added over time to increase growth About us Summary business plan The business will be initially focused on a quasi-food court securing the local lunch-time trade and subsequently branching out to an evening offering and morning deliveries to local residents. The store would be named simply Baker Street, with The Baker Street Bakery and The Bakery Street Night Cafe being the initial product brands. We intend on refining the operation at this site and mirroring the concept in other Central London locations. The ability to leverage the delivery distribution network to deliver ancillary products would only come from customer feedback and contact referrals. We want local residents to trust and value us to the extent that they ask us for other products that we could source from local third party suppliers. I would like to expand the business to further stores; the first on Baker Street and the second in Knightsbridge. The reason being is both areas have a tight distribution of high net worth families living in mansion blocks, which would be easy to deliver to; and both are tourist hotspots My name is RayhanRafiq Omar. I have intended on opening this bakery for 8 years, however quickly indentified that there were many skills, such as diplomacy, which I needed to learn before being responsible for people working for me. My wife Sofi has 10 years relevant experience of managing and motivating teams of customer-facing staff . She will manage the day-to-day operations, while I take care of all the back office functions of purchasing, marketing, finance and administration. The cashflow from this business would be used to expand on further business ideas, so we can safely innovate without having to worry about raising finance. We will always look for partners, as having oversight can only be a good thing, and the knowledge and skills that others can bring will always be more useful than our knowledge alone.
3. Location 101-103 Baker Street, London W1 A1/A2 premises Former Halifax bank branch Ground floor: 1,895 sq ft Basement: 2,079 sq ft Total: 3,974 sq ft Corner site on York Street and Baker Street Established lunch-time rush 20,000 students within a 5 minute walk Local residents all live in mansion blocks Rates 2009/10: £46,317.50pa Why this location? - Baker Street has the benefit of an established lunch crowd - all outlets, both express food and restaurant, in the area are bursting with excess demand from students, tourists, local office workers and local residents. The key to this location is the unique density of wealthy families living in mansion blocks. The core business unique selling point is daily, reliable delivery to the residents of all these mansion blocks in Marylebone, Mayfair and the areas surrounding Regent's Park. First thing in the morning, we will deliver bread, pastries, milk, juice and even sandwiches for the kids; and it's all mansion blocks, so it'll be easy to deliver
11. Counters styled as separate shop units - Grocers, Deli, Bakery etc – on casters to be pushed back behind roll-down drapes with the closed shop painted on
12. Wall opposite to shops is painted on as a mural – shops on the opposite side of the street/ street going into the distance/ or London square type green
15. Wi-Fi and power points for Laptops Initial capital expenditure IT and Equipment: 4 tills x £2000 + 4 computers x £500 + website creation x £10,000 = £20,000 Kitchen equipment: £30,000 Furniture and customer area furnishings: £150,000 (need to get estimates) Total - £200,000
34. The initial idea was to deliver bread, milk, sandwiches and any other convenience item to the local homes and businesses within a mile radius of the bakery.
35. All the deliveries would be packaged beautifully, without adding excessively to waste. Customers will have the flexibility to amend or cancel their orders right up to the very last minute. We will look to start this service once the lunchtime offering is profitable. Provide simple options for regular delivery – www.graze.com
36. At lunchtime, there will be a selection of fresh, quick and convenient items for lunch. Preparation will be in full display, to give customers confidence in our cleanliness
37. In the evening, we will transform the venue through lighting, music and a more relaxed food menu (mint tea et al)
38. There will be quiet areas for students to spread out their books and study, with free, reliable wifi to complete the service
41. Lunch - Sandwiches, deli counter, pizza, soups and fresh juices, milkshakes and smoothies [research: gourmetsandwich.co.uk and The Grocer];
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43. Provide a high quality and reliable service that the local residents trust
44. Flexibility will be key, allowing last minute changes to orders, custom requests and the most polite, helpful staff that anyone could ever encounter.
45. The goods have to always arrive beautifully wrapped as it they were a present
46. Once the delivery service reaches critical mass, we can offer higher value products and extend our product range to include :
47. flowers - rent out space on ground floor to a florist, and deliver their products for a delivery charge
49. 3rd party specialist products - brands like The Grocer and Jamie Oliver (not competing with supermarkets – just providing easy to cook home meals)
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51. Staffing policy and training Valuing our staff so they in turn value our customers Staff members will work in a tight-knit team, the core value being spreading the wealth: we share the profit with those who help generate it. Bonuses Bonuses will be structured to: Encourage sign up of new delivery customers Based on customer feedback - staff will be encouraged to seek customer feedback - bonuses will be paid on quantity of customer comments and quality of staff service (as commented on by customers) Bonuses will be capped on everything except the new delivery customers metric Baker Street Bakery KPIs for monitoring performance Staff retention strategy The business will be employing approximately 14 people from the outset. There will be a transparent process for progression, so that there is healthy competition for team members to progress to more senior roles and find activities within the business where they excel. The staff incentive structure will be three-fold Financial - bonuses Value input - bottom-up culture Progression - promotion opportunities
52. How will we market the bakery The site on Baker Street, more than anything, is for prominent marketing advantage. The large corner site at 101 Baker Street provides a healthy expanse of frontage to highlight our delivery service to the local area. Environmental care commitment - packaging, waste reduction initiatives cleaning the local area Community involvement - teaching local kids basic cooking and hygiene feeding the homeless Target audience – Understand them What will appeal to them – Theme – Products – Display of products – Packaging – Price – Routine – who, how, when, where (cleaning, rubbish, ) Reward – Promotion – Ongoing research – when, how much, what, what more Idea/feedback submission – Feedback implementation and visibility of results – Special events – 3 a side, radio controlled rally, baby time, Marketing and packaging to be funny and informative To support BSB subscription: For all Facebook and Google's power, neither of them has a direct financial relationship with consumers. Though clearly they will move in that direction. Marketing strategy Launch – performers, stilts, magicians Leaflet distribution Radio stations and newspaper PR Free delivery to local businesses Students' Union advertising Nurseries and schools Mansion block porters - build a rapport Members clubs Local business partnerships and discounts Initially - door-to-door business sandwich and soup sales - purely as a marketing ploy Bloomberg/ picadilly circus type large screen in bakery window, to create a landmark Leaflets - The Baker St Bakery delivers here
55. TouristsExpansion shops All must be small and ideally portable: Locksmith Florist Edible arrangements The Grocer Jamie Oliver’s Recipease Hot dog stand Mama's hampers - ready-made picnicsEdible arrangements alongside florist. Basement Downstairs Mirror maze theme. ·Entrance - Big heavy black velvet curtains ·Mirror maze that lead to separate booths ·Booths deco inline with mirrors - comfortable seating ·Power points - Laptops / Mobile phone / Wifi ·Plain black ceilings and flooring ·Staff to tend to customers from the moment the walk down stairs; they will also seat them unless customers identify seating themselves ·Buzzer / Light that goes off in kitchen if assistance is needed at booths (include booth numbering)
67. Current Ground Floor 504cm 663cm Front door - 160cm Height - 301cm Height to false - 246cm 504cm 366cm 617cm 224cm 210cm 1126cm 274cm 237cm 1069cm 1047cm 409cm 478cm 500cm 285cm
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69. those with a medium volume, like rye and French breads,
70. those that hardly rise at all and consequently are called flatbreads.Breads Onion seed Olive Cheese Spicy Seeded Sultana – sweet Wholemeal Wholemeal and wheat meal breads are popular. In New Zealand wholemeal breads must have 90% or more wholemeal flour in the recipe used, and wheat meals any level of wholemeal flour mixed with white flour. Multigrain Mixed or multigrain breads are made from a mixture of wholemeal, white or rye flour and may contain wheat germ, honey, gluten, non-fat milk solids, cracked and whole grains of wheat and other cereals such as rye, oats, corn, barley, rice millet and triticale. Rye Rye bread is a wholemeal bread made from rye or a mix of rye and wheat flour. It was originally developed in Europe and is made in a wide variety of styles and shapes. Fruit Fruit breads use a normal bread recipe to which fruit and often sugar are added. Popular fruits used are raisins, currants, dates, orange peel and dried fruits such as apricots. Hot cross buns, eaten at Easter, and many fruit breads, also have spices added. Ingredients used to enhance appearance and flavour of breads include cinnamon, nutmeg, egg wash and sugar/water wash. baguettes/Hearth Some well known hearth breads include French sticks (baguettes) and Vienna bread which were traditionally baked directly on the hearth, that is, the brick floor of the oven. Sourdough bread Until dry yeast was invented in the nineteenth century sourdoughs were the only leavenings (raising agents) used in yeast bread. Bread made by the sourdough method makes a hearty, acid bread with thick crusts that will last up to a week. Flat Flatbreads were the earliest breads made by humans. The most basic are still a mixture of flour, water and salt kneaded into a pliable dough before being shaped by hand and baked. Wheat is the most popular choice of grain although barley, millet, corn, oats, rice and rye are used to make various flatbreads.. Bagels Bagels are round, chewy rolls about 10 cm in diameter with a hole in the middle. They are in fact much like a doughnut in appearance, but the resemblance ends there (or it should!). The taste and texture of the bagel is very different to the doughnut although they have been referred to as 'cement doughnuts' or doughnuts with rigor mortis! Naan Bagels are round, chewy rolls about 10 cm in diameter with a hole in the middle. They are in fact much like a doughnut in appearance, but the resemblance ends there (or it should!). The taste and texture of the bagel is very different to the doughnut although they have been referred to as 'cement doughnuts' or doughnuts with rigor mortis! Chapatti Chapatti is an unleavened round flat bread from Northern India. Chapattis are enjoyed with most meals, wrapped around meat or vegetables
71. Geschäftsübersicht Marktanteil nach Abteilung Organisationsstruktur Geschäftsprozessmodell Zusammenfassung Dies war bzgl. des Wachstums, aber auch der Entwicklung unserer Infrastruktur und Geschäftsprozesse ein entscheidendes Jahr für das Unternehmen. Wir werden uns im nächsten Jahr weiterhin auf unsere internen Systeme konzentrieren. Zu den speziellen Wachstumsbereichen gehören u. a. Elektronische Geräte, bei dem Contoso in den letzten drei Jahren einen Marktzuwachs von 6,7 % erzielen konnte. Ein Bereich, der genau beobachtet werden sollte, ist der Bereich Dienstleistungen , bei dem der Markanteil leicht gesunken ist.
