The document contains a 30-question questionnaire about a bakery's operations, market, suppliers, customers, and challenges. It seeks information on topics like the bakery's market size, brands, how commodity price volatility might impact prices and sales, opportunities for high-fiber products, customers' preferences and satisfaction levels, consumption patterns, supplier relationships, machinery costs and capabilities, and how the bakery addressed challenges during flash floods. The questionnaire aims to gather comprehensive operational and market intelligence about the bakery.

1. QUESTIONNAIRE
1. What is the market size of your Bakery?
2. What are the major brands of your Bakery?
3. How will increasingly volatile wheat commodity prices
impact retail prices and sales performance?
4. What are the market opportunities for high fibre products?
5. Are consumers in developing markets moving from
unpackaged/artisanal to packaged/industrial offerings?
6. How much do you spend per month for coal?
7. What is their annual consumption and requirement?
8. What is their present source of supply?

2. 9. What is the customer’s brand loyalty and preferences about
price, quality, payment terms, etc?
10. Are they satisfied with the present product and supply?
11. What is their purchasing criteria and purchasing power?
12. What is the consumption pattern? (Basis to calculate their
requirements)
13. What is the size of the average order, specifications and time
and frequency required?
14. What is the life of your potential buyer?
15. Their age group, sex?
16. What geographical area they live in? Urban, village and
which part of the country?

3. 17. What is the normal stock level maintained and problems in
stocking?
18. What is their products range, installed capacity, selling
price?
19. What are their strengths and weaknesses?
20. Who are the major manufacturers/suppliers?
21. What is the time required to get raw material after order
placement? Supply terms (tax structure, price, packing,
payment, etc)? Cost of transportation?
22. What is the standard or minimum order quantity?

4. 23. Is raw material freely available or is there a quota system?
24. What capacity, specifications and brands are available in
market?
25. What is the price of the machine? (Consider all costs—taxes,
transport, accessories, etc.)
26. Which electrical equipments, like motors, starters, switches,
are needed?
27. What is the normal repair/maintenance cost per year?
28. What quality and maximum output (production) a machine
can give?

5. 29. Does the supplier train you/staff to acquire skills to operate
machinery?
30. Did you face any challenge in running the bakery during the
flash floods? How did you overcome it?