General Information
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1 |
Name of your company: |
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2 |
Contact Name: |
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3 |
Address:
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Telephone:
Fax Number: |
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Email:
MSN Messenger: Skype: |
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Population size of city
or community: |
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Address of your
facility: |
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What
are your major problems (list by priority e.g. sales, profit, staffing
etc.) Please be specific.
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Production Facility:
Size of production area (sq ft or square meters) |
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Store hours (Mon to
Sunday): |
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Number of production
staff: |
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Number of retail
outlets: |
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Number of products
produced: |
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Number of sales staff: |
Performance
Information
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1 |
Current Sales and Sales
Goals:
Indicate current sales and target sales you wish to achieve. |
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2 |
Current Profit Margin
and Target Profit Margins:
Indicate the current profit margin and target margins you wish to
achieve. Show in both $ amounts and % of total sales |
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3 |
Store’s Financial
Statement:
Copy of one year’s financial statement, showing sales, cost of sales,
margins, packaging, and labour costs.
See Example! |
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4 |
Sales Mix - All
Products:
Please provide us with your current sales mix, in your retail store.
Showing the percentage breakdown of all products sold in the
retail area. See Example 2
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Sales Trends:
Please identify those products that appear to be on the increase and
those that are on the decrease. |
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6 |
Product List, Cost
Price, and Retail Price:
Complete list of products sold in the store including beverages
and resale products (products that are not produced in the plant).
List needs to show cost of each product, resale price, and margin or
cost of sales. See Example 1
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Non-Bakery Products:
If not already included in the above, provide a complete list of
non-bakery products that are sold in the retail area. |
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Products Available but
Not for Sale:
If applicable, provide a complete list of products that are available
but are, for some reason, not sold in the bakery. |
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Weekly or Monthly Bakery
Performance:
Provide typical weekly/monthly bakery sales, customer count, and average
customer purchase, as per weekly cash register tape.See Example
3
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Quality Control:
Provide us with your current quality control guidelines for bakeries.
Note that quality control system is necessary if you wish to increase
sales and maintain repeat sales. What are your guidelines in
regard to substandard products and day olds, for example? |
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Wastage and Shelf Life:
List of products that generate a major wastage problem, if any. Also,
include your shelf life policies on all your bakery products. What is
your percentage waste factor in the store? |
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Staffing:
Provide us with copies
of training material that specifically deals with quality control,
merchandising, and salesmanship. |
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Cash Controls and
Security:
What are you policies on cash controls, such as sharing of the cash
register, merchandise returns, and the use of no sale cash register
keys? What are you cash-up policies and handling of cash? Samples of
cash-up reports, copy of weekly cash register tape showing all
transactions including merchandise returns and no sale transactions. |
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Production Information |
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1 |
How many production
staff do you have? |
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2 |
How many products do you
produce on location? |
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3 |
What kind of equipment
do you use to produce these products? |
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4 |
How many pounds of Kg of
flour do you use per day? |
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How many batches mixes
do you make per day? |
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6 |
List the products that
are time killers and give reasons why they are time consuming? |
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Provide us with a FLOOR
PLAN showing receiving area, storage, equipment and production flow |
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List the type of
equipment you have – be specific. |
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Example: rack oven, deck
oven, tunnel oven etc. |
Product Costing
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1 |
How many product
recipes/formulas do you have? |
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Have you costed each of
these recipes? If not why not? |
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3 |
Do you know the food
cost of each product? |
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4 |
Send us an example how
you have costed a recipe. |
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Merchandising |
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1 |
Merchandising Techniques
and Guidelines:
What merchandising guidelines, instructions, and training material is
currently available for retail staff? Supply material such as memos
and sections of manuals etc. illustrating the current merchandising
techniques applied in the store. |
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Merchandising
Illustrations and Photographs:
Can you supply us with photographs that specifically show fully
merchandised display cases? Also, include photographs of the entire
interior and exterior. |
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Impulse Sales:
What techniques do you currently use that increase impulse sales of
bakery and non-bakery products in your retail space? Supply sections
of manuals, memos, or any other type of instructions that are
available to franchisees and staff |
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4 |
Merchandising Fixtures:
Provide us
with a complete list of retail merchandising equipment
that you have available. Or, simply provide a photograph of each
display. |
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Retail Layout:
Supply us with a store layout of your retail bakery showing all
entrances/exits, windows, display fixtures and seating if any.
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Promotions:
Provide a list of current promotions. Attach memos and/or instructions
to franchisees and/or staff. |
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Promotional In-House
Material:
Include in-house promotional material such as plan-o-grams and point
of purchase material such as table tents, posters etc. |
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Seasonal Products:
Include a complete list of all seasonal products offered during the
year, including gift baskets or any other products that may not be
offered on a daily basis. Include plan-o-grams, and merchandising
instructions etc. |
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Bakery Products not
Baked on Site:
Provide a list of all bakery products not produced in the bakery but brought
in from outside suppliers. |
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Branding and Packaging:
Send samples
of packaging (or illustrations) of all bakery retail materials such as
boxes, bags, and cups etc. |
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Other Information:
Supply any other information that is not included in this section but
may be required in the future to complete this project. |
Critical Path - Time
Frame
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1 |
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2 |
When does it have to be
completed? |
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Investment and Fees |
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1 |
Fees are calculated by
an hourly, daily, or weekly rate |
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2 |
Or we can provide you
with a quotation for the project |
