Terra Engineering Executive Summary Terra Engineering Terra Engineering is a new company that will provide high quality technical and environmental engineering services to its clients. Terra Engineering is scheduled to begin operations on July 16,
Good bread is a rare combination of nutrition, convenience, and luxury. Good bread provides fiber and carbohydrates in a convenient, low fat form that is portable and delicious. Good bread never goes out of style. Breadcrafter will produce and sell high quality, handmade breads to the residents and tourists of Port Hanover and Freeman County.
The Company will focus on European Style; naturally leavened breads and baguettes made with high quality ingredients.
Breads will be baked and sold at a storefront facility using a 4 deck, steam injected bread oven. Labor saving devices will allow the proprietor to run the entire operation with the help of two part time, seasonal employees.
Its advantage lies in the high quality of its products due to specialization and artisan manufacturing. The main marketing focus will be an eye catching sign, the scent of fresh bread wafting out of the storefront, and periodic printed advertisements.
The company will sample its products liberally. After establishing the operation, the company will explore the possibility of making takeout sandwiches.
Delivering wholesale bread and baked goods to area restaurants and specialtyretailers will also be considered. The company is being founded by Kevin Richards, an artisan baker currently baking breads and pastries for Toothsome Foods Company in Port Hanover, Michigan.
Kevin has spent the last two years building the TFC program from the ground up. Together they bring a wealth of practical experience and a realistic market sense to the company.
Opening day is scheduled for July 1st, While Breadcrafter has the potential for high growth, the first three years will be spent establishing company financial stability and increasing market share.
It will offer a variety of high quality, European and American style artisan breads, baked fresh in its storefront bakery. It will start with the proprietor, Kevin Richards, as baker and manager with the help of two part time employees. Long term goals include the addition of a takeout sandwich store to the storefront and wholesale bread sales within one year.
Kevin Richards, the proprietor and baker, is the creator of Breadcrafter. For four years, he has been employed at Toothsome Foods Company, a specialty foods manufacturer in Port Hanover, Michigan.
She baked bread at the Grainery Food Co-op in Port Hanover, Michigan for one year, and she contributes a keen sense of the bread market.
She also contributes retail sales experience accrued through several retail jobs around Port Hanover. Most of the breads are European in style, including Sourdough, Miche a traditional French whole wheat breadand Sourdough Rye. These breads are made by the sourdough method which uses no added yeast.
This method imparts a rich flavor, which can be tangy or mild, as well as a toothsome inner crumb and a crackly crust. Sourdough breads also have an extended shelf life, remaining fresh for days without the use of preservatives. Breadcrafter will also offer specialty breads, which will be made in the sourdough way with the addition of such luxurious ingredients as Parmagian cheese with fresh ground pepper and dried Michigan cherries with roasted pecans.
Spent Grain Bread, made with barley leftover from beer brewing, is another unique product that Breadcrafter will offer. Two varieties of French style baguettes will be offered fresh daily, a high demand product that is available nowhere else in the area.
Breadcrafter will also produce White and Wheat Sandwich Breads with soft crust and a tender crumb for traditional American Style sandwiches. The bakery equipment is chosen with versatility in mind.
After establishing the business, Breadcrafter will research the possibility of producing sandwiches to increase revenues.
The company will also pursue wholesale contracts. Toothsome Foods Company has indicated interest in a contract to produce two Christmas products on a per loaf basis, Cherry Chocolate Fruitcake and Midwest Christmas Stollen.
These products can help generate revenues in the slower Autumn months. A self serve beverage cooler filled with soft drinks will also help increase revenues, as will the sale of fresh brewed coffee. Ingredients will be stored in a dry storage area and in a walk in cooler already on the proposed premises.
Due to the extended shelf life of sourdough breads, product can be sold for two days before staling. Each bake day the baker will bake breads in a deck oven.
The oven provides intense, even heat and a controllable amount of steam injection, allowing tremendous control of crust crispness. Everything from soft white sandwich breads to thick crusted, dense savory breads to sweet baked goods can be perfectly baked in this oven.
While breads are baking, the baker will begin mixing the long fermenting doughs to be baked off the next day. Labor saving equipment including a dough divider and a bread moulder makes this possible.A business plan is a written description of your business's future, a document that tells what you plan to do and how you plan to do it.
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