BUSINESS PLAN

Business Owner: Carla Marie C. Hernandez

Business Name: Carla’s Treats

Business Logo:

STEP 1: Goal for Building a Bakery Business

 To establish a distinctive and memorable brand identity that reflect the

essence of my bakery.
 To provide customers with affordable products and build loyal customer
base.
 To develop with new flavors, ingredients, and baking techniques to keep the
menu fresh and appealing.
 To be a leading reputable bakery

MISSION

To provide a bread that serves locally grown food with amazing taste and
affordable for customers to enjoy delicious treats made with love and passion.

VISION

In 2030, Carla’s Treats will be the go-to neighborhood bakery known

for its exceptional baked goods, customer-centric approach,
and commitment to using only the finest ingredients.
STEP 2: Resources

 Physical Resources:
 Commercial kitchen space
 Baking equipment and appliances
 Raw materials (flour, sugar, eggs, etc.)
 Packaging materials
 Delivery vehicles

 Human Resources:
 Head Baker
 Assistant Bakers
 Sales and Customer Service Staff
 Delivery Personnel
 Administrative Support

 Financial Resources:
 Initial capital investment
 Operating funds for the first six months
 Budget for marketing and advertising

STEP 3: Goals Related Task

 Short-Term Goals (First Year):

 Establish brand presence in the local community.
 Achieve a 20% month-over-month increase in sales for the first six
months.
 Build a loyal customer base through promotions and loyalty programs.

 Medium-Term Goals (Second Year):

 Expand product offerings based on customer feedback and trends.
 Increase sales by 30% year-over-year.
 Establish partnerships with local cafes and businesses for wholesale
opportunities.

 Long-Term Goals (Third Year and Beyond):

 Open a second location in a neighboring community.
  Develop an online presence for nationwide shipping.
 Become a recognized and respected regional brand.

STEP 4: Establish Responsibility Centers For Accountability and Timeline

 Responsibility Centers:
 Production Center (Head Baker and Assistant Bakers)
 Sales and Marketing Center (Sales and Customer Service Staff)
 Delivery Center (Delivery Personnel)
 Administrative Center (Administrative Support)

 Timeline:
 Weekly production schedules and targets
 Monthly sales and marketing plans
 Quarterly financial reviews and adjustments

STEP 5: Establish an Evaluation System for Monitoring and Controlling

Key Performance Indicators (KPIs):

 Monthly sales and revenue
 Customer satisfaction scores
 Inventory turnover rate
 Number of new customers acquired
 Employee productivity and satisfaction

Monitoring and Control:

 Regularly review financial statements and adjust budgets accordingly.
 Collect and analyze customer feedback to improve products and
services.
 Conduct performance reviews for staff and provide training as needed.
STEP 6: Determine Contingency Plans

 Potential Challenges:
 Supply chain disruptions.
 Seasonal fluctuations in demand.
 Staffing issues.

 Contingency Plans:
 Diversify suppliers to mitigate supply chain risks.
 Plan seasonal promotions and discounts to counteract demand
fluctuations.
 Cross-train staff to handle multiple responsibilities, and maintain a pool
of part-time staff for flexibility.