Niche Bakeries Essay

Niche bakeries ar comely more popular though the last few historic period. These types of bakeries extraize in a certain type of baked corrects and studycase them for their nodes as good as having another(prenominal) types of more common baked goods available. This is the type of worry that I would render. My niche bakery would specialize in individual cupcakes and pies as easily as baking larger cakes and pies to order. Local customers go away harp of athletic field residents, fear owners and students that shag easily walk over to the bakeries position while on lunch break or after take aim and work to purchase what they want, and with the Internet available, I can expand my consumer hateful and ship my goods all over the United States. Customers can place their orders online, and I will be able to ship the crossway to their door.The argona in which I reside does not have a type of bakery like this. We currently have a Wal-Mart and a Krogers foodstuff if we wa nt to purchase baked goods. While they are both good and they are also cheap considering their carrefour, my bakery would spell a flip home baked quality of product that could tallyer them both(prenominal) competition. I would say in this area, my niche bakery would be a monopoly food market as that it would be the only unitary in this location. I would be able to set the impairments for my product scarcely would still gather up to go on in mind that if the price is too high, my potential customers will go back to buy their goods from the grocery chain bakeries.Looking at a broader area as with the Internet, I could say that I am in a monopolistic competition. Each niche bakery that sells baked goods such as this have relatively the same pricing, no mavin line of credit sets the price for the other businesses. It is still a smaller industry hardly there are others in which I must compete for business. So advertising and a well do website will figure prominently in demonstratecasing the goods I am selling in the best practicable light.Elasticity of demand in a bakery is very all-important(a) to know. If the price of ingredients goes up, the bakery owner must adjust for this attach. The higher the price elasticity of the product the less volume of the product that will be verbotenput, if for instance the demand for the product was highly elastic, then it wouldnt spend a penny sense to increase the price of the product. The company would lose business because of this. downstairs in figures 1A and 1B is data that has been taken from the Bureau of Economic analysis from fluffinal different industries that are related to the niche bakery business. Between the years of 2007 to 2011, there represents a decrease in the earlier years only an increase within the year of 2011of growth in the food usefulness and food and beverage industries. The retail industry has show a sapiently increase and decrease in these years.Taking into consideration the growth in separately of the food industries though, I can render the assumption that this is a business that could flourish and grow with the right type of marketing, promotion, and sales products. In looking at this type of business for my area, I have talked to or so of the topical anesthetic residents and have found that they were amenable to a new differentiation bakery in the area. This impromptu survey showed that the residents in the area convey an interest in purchasing baked goods that were of homemade quality sooner than mass produced market products.Increasing RevenueIn order to increase receipts in this business, there are several(prenominal) things that would be necessary. at a reject place are charts and tables regarding greet and revenues showing where breakeven points are and where receiptss can be made. However, one mood to increase revenue, is to offer close tothing the bigger super stock certificates in the area are not. Make the product stand step up by creating those special items like fruit compote filled cupcakes, special flavors not commonly offered by the larger stores like Orange flavored cupcakes. Even offering some gluten free and vegan types of baked goods can bring in increasedrevenue. some other way to increase revenue is to offer free samples welcome customers in with a smile and offer them a free sample of some of the products available.By doing this, the customer can get an idea and a examine of the product and if they like it they may turn into a return customer and bring others with them. Also, offering a loyalty program can helper to keep repeat customers climax in. Using a stamp card that offers a free product after so many purchases is one such loyalty program that other bakeries have used in the past that have worked. And in a small town surface area such as the one I live in, being a part of the community can go a long way to getting the name of my business out there and creating a customer base that can increase my revenue. People are more disposed(predicate) to purchase products from someone they know in order to help defend businesses in the community.Profit maximizingDetermining the profit maximizing measure shows the incremental changes in profit for a companys product. In calculating the profit maximizing quantity I will need the sales and expense reports for my proposed business. From this is can gather the profits at to all(prenominal) one level of sales. These numbers can then be calculated to show the fringy profit for each incremental change in profit. The fringy profit is defined as the change in profit for each additional unit sold. We can then use this information to condition the maximizing quantity. This is the amount that can be sold before the marginal profit starts to recede into the negative. By doing this I can figure out how much of a discount I could give on my products if they were bought in a bulk batch. For example if someone wanted a sever al dozens of cupcakes or miniature pies for a party. borderline Costs and borderline RevenueMarginal costs and revenues are used to chance on out how much it will cost to product additional units of goods for a company. I could use this as a way to figure out my occur costs I would need to produce a product in my bakery. For instance below in Figure 1C I have created a chart to calculate the union revenue, marginal revenue, marginal cost and profit of different quantities of one type of cupcake. For this data I used a fictional total cost of 0.91 cents. This is what I figured it would cost to make just onecupcake. From there I was able to calculate each of the columns using the formulas in Figure 1D.Figures 1E shows the startup costs and the estimated monthly costs of running a niche bakery of this kind. Figure 1F and 1G show the total fixed costs, total variable costs, the total cost and total revenue as well as the profits to be made in a table and a graph. The chart and graph also show the breakeven point. This is the point where that the production of a certain quantity of cupcakes will lease me to break even and then after that be able to show a profit. The breakeven point for the quantity of cupcakes is 6.5 cupcakes which means a profit will start showing at 7 cupcakes with a profit of 31 cents.Pricing and Non-pricing StrategiesPricing strategies that I could use for my bakery would be to offer lower prices on my website to customers that I will be shipping my product to, in location I can keep my prices competitive with other bakeries that are in larger cities. As a way of retentivity waste to a minimum I can offer goods that are left over to the next day at half the original price. This was something I saw as a child at a local doughnut shop. The proprietor offered the day old goods at a fraction of a price. He was still making a profit,but also there was less unnecessary waste because people would misdirect these up quickly. For non-pricing st rategies I would rely on advertising of my product as one that is made with quality ingredients. As well as allow the customer base know that each of the goods available are made from scratch.I do not believe that a barrier can be created or increased because the bakery business has been in the market for a number of years. Also, because it is a niche bakery, it is a branch off the traditional type of bakery.Product DifferentiationSome ways to come before product differentiation would be to make my product with seasonal items and local produce. Where I live we have raspberry and strawberry farms as well as apple, and other fruits. It would be easy to have the produce shipped to the store when it was in season from the local farms, or even picked up to create fillings, jellies, and other sundry items that I could sell in my bakery to the local residents.Cost MinimizationCost minimization would be hard to do in this instance, because I want to retain a quality product from good qual ity ingredients. I could minimize cost by purchasing my ingredients in bulk. This would give me a lower price per unit of measure. I could also purchase lower end products. However, if I were to purchase lower end products like margarine instead of real butter, this would be a significant drop in cost however it would also be a significant drop in quality. I believe minimizing cost may not be feasible given the quality of the product. coatingCreating a business is a large endeavor not to be thought on lightly. There are many avenues to pursue in order to figure out and find the data needed to find out if the business a person wants to create is the right one for their location and meets the needs of their community. If they do create a business, there are different ways to figure out how to keep revenue coming in and finding ways to create more revenue. Each of the sections of this proposal of marriage allowed me to take a better look at the type of business I would consider opening .ReferencesBureau of Economic Analysis. (2012). Retrieved fromhttp//www.bea.gov/iTable/iTable.cfm?ReqID=5&step=1Gaines, M. (2012). Guide to the Bakery Business. Retrieved from http//smallbusiness.chron.com/guide bakery-business-2400.htmlIsidro, I. (2009). Starting a Bakery succeeder in the Niche Food Business. Retrieved from http//www.powerhomebiz.com/blog/2009/10/starting-a-bakery-success-in-the-niche-food-business/ Kimmons, R. (2012). Pricing Vs. Nonpricing Strategies. Retrieved from http//smallbusiness.chron.com/pricing-vs-nonpricing-strategies-14166.html moffatt, M. (2012). Marginal Revenue and Marginal Cost Practice Question. Retrieved fro http//economics.about.com/od/coststructure/ss/revenue_costs.htm