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Pre-Feasibility Study
Prime Ministers Small Business Loan
Scheme
(Bakery and Confectionery Business)
Small and Medium Enterprises Development Authority
Ministry of Industries & Production
Government of Pakistan
www.smeda.org.pk
HEAD OFFICE
4th Floor, Building No. 3, Aiwan e Iqbal, Egerton Road,
Lahore
Tel 92 42 111 111 456, Fax 92 42 36304926-7
REGIONAL OFFICEPUNJAB
REGIONAL OFFICESINDH
REGIONAL OFFICEKPK
REGIONAL OFFICEBALOCHISTAN
3rd Floor, Building No. 3,
Aiwan e Iqbal, Egerton Road
Lahore,
Tel: (042) 111-111-456Fax: (042)6304926-7
5TH Floor, Bahria
Complex II, M.T. Khan Road,
Karachi.Tel: (021) 111-111-456
Fax: (021) 5610572
Ground Floor
State Life Building
The Mall, Peshawar.Tel: (091) 9213046-47
Fax: (091) 286908
Bungalow No. 15-A
Chaman Housing Scheme
Airport Road, Quetta.Tel: (081) 831623, 831702
Fax: (081) 831922
September 2013
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Pre-feasibility Study Bakery and Confectionery
Table of Contents
1 DISCLAIMER ........................................................................................................... 2
2 PURPOSE OF THE DOCUMENT ............................................................................ 3
3 INTRODUCTION TO SMEDA .................................................................................. 3
4 INTRODUCTION TO SCHEME ............................................................................... 4
5 EXECUTIVE SUMMARY ......................................................................................... 4
6 BRIEF DESCRIPTION OF PROJECT & PRODUCT ................................................ 4
7 CRITICAL FACTORS ............................................................................................... 5
8 INSTALLED & OPERATIONAL CAPACITIES .......................................................... 5
9 POTENTIAL TARGET MARKET .............................................................................. 5
10 PROJECT COST SUMMARY .................................................................................. 5
10.1 Project Economics ......................................................................................... 610.2 Project Financing ........................................................................................... 6
10.3 Project Cost ................................................................................................... 7
10.4 Space Requirement ....................................................................................... 7
10.5 Machinery and Equipment Requirements ...................................................... 8
10.6 Furniture & Fixtures and Other Equipments ................................................... 9
10.7 Raw Material Requirements ........................................................................... 9
10.8 Human Resource Requirement ................................................................... 10
10.9 Revenue Generation.................................................................................... 1010.10 Utilities and Other Costs .............................................................................. 11
11 ANNEXURE ........................................................................................................... 12
11.1 Income Statement ....................................................................................... 12
11.2 Statement of Cash Flow .............................................................................. 13
11.3 Balance Sheet ............................................................................................. 14
11.4 Useful Project Management Tips ................................................................. 15
11.5 Useful Links ................................................................................................. 16
12 KEY ASSUMPTION ............................................................................................... 17
12.1 Raw Material Assumptions .......................................................................... 17
12.2 Sales Assumptions ...................................................................................... 24
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1 DISCLAIMER
This information memorandum is to introduce the subject matter and provide a
general idea and information on the said matter. Although, the material included
in this document is based on data/information gathered from various reliable
sources; however, it is based upon certain assumptions which may differ fromcase to case. The information has been provided on as is where is basis without
any warranties or assertions as to the correctness or soundness thereof.
Although, due care and diligence has been taken to compile this document, the
contained information may vary due to any change in any of the concerned
factors, and the actual results may differ substantially from the presented
information. SMEDA, its employees or agents do not assume any liability for any
financial or other loss resulting from this memorandum in consequence of
undertaking this activity. The contained information does not preclude any further
professional advice. The prospective user of this memorandum is encouraged to
carry out additional diligence and gather any information which is necessary for
making an informed decision, including taking professional advice from a
qualified consultant/technical expert before taking any decision to act upon the
information.
For more information on services offered by SMEDA, please contact our website:
www.smeda.org.pk
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2 PURPOSE OF THE DOCUMENT
The objective of the pre-feasibility study is primarily to facilitate potential
entrepreneurs in project identification for investment. The project pre-feasibility
may form the basis of an important investment decision and in order to serve this
objective, the document/study covers various aspects of project conceptdevelopment, start-up, and production, marketing, finance and business
management.
The purpose of this document is to facilitate potential investors in Bakery and
Confectionery by providing them with a general understanding of the business
with the intention of supporting potential investors in crucial investment decisions.
The need to come up with pre-feasibility reports for undocumented or minimally
documented sectors attains greater imminence as the research that precedes
such reports reveal certain thumb rules; best practices developed by existing
enterprises by trial and error, and certain industrial norms that become a guidingsource regarding various aspects of business set-up and its successful
management.
Apart from carefully studying the whole document one must consider critical
aspects provided later on, which form basis of any Investment Decision.
3 INTRODUCTION TO SMEDA
The Small and Medium Enterprises Development Authority (SMEDA) was
established in October 1998 with an objective to provide fresh impetus to the
economy through development of Small and Medium Enterprises (SMEs).With a mission "to assist in employment generation and value addition to the
national income, through development of the SME sector, by helping increase
the number, scale and competitiveness of SMEs" , SMEDA has carried out
sectoral research to identify policy, access to finance, business development
services, strategic initiatives and institutional collaboration and networking
initiatives.
Preparation and dissemination of prefeasibility studies in key areas of investment
has been a successful hallmark of SME facilitation by SMEDA.
Concurrent to the prefeasibility studies, a broad spectrum of businessdevelopment services is also offered to the SMEs by SMEDA. These services
include identification of experts and consultants and delivery of need based
capacity building programs of different types in addition to business guidance
through help desk services.
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4 INTRODUCTION TO SCHEME
Prime Ministers Small Business Loans Scheme, for young entrepreneurs, with
an allocated budget of Rs. 5.0 Billion for the year 2013-14, is designed to provide
subsidised financing at 8% mark-up per annum for one hundred thousand
(100,000) beneficiaries, through designated financial institutions, initially throughNational Bank of Pakistan (NBP) and First Women Bank Ltd. (FWBL).
Small business loans with tenure upto 7 years, and a debt : equity of 90 : 10 will
be disbursed to SME beneficiaries across Pakistan, covering; Punjab, Sindh,
Khyber Pakhtunkhwah, Balochistan, Gilgit Baltistan, Azad Jammu & Kashmir and
Federally Administered Tribal Areas (FATA).
5 EXECUTIVE SUMMARY
Bakery & Confectionery business is growing in both urban and semi-urban areas.
This pre-feasibility study encompasses the bakery business located incommercial neighborhood surrounding and middle income residential localities.
Major products include cakes, snacks, sweets, nimko, biscuits, bread and
general confectionery items, which will be sold to target customers of vicinity.
The sales outlet will be supported by an in house production facility. Selections of
adequate product mix and business location, supported by marketing efforts are
the critical success factors.
This Bakery & Confectionery business will be started as sole proprietorship with
an investment of Rs. 2.04 million. This project is based on 90% debt and 10%
equity ratio. Projected IRR and Payback of this project are 57% and 2.76 yearsrespectively. The business will provide employment opportunity to 06 individuals
including the owner manager.
6 BRIEF DESCRIPTION OF PROJECT & PRODUCT
The proposed Bakery & Confectionery shop is a small scale project with a
production area and sales out-let. It will be equipped with basic machinery and
fixtures. The production area will require covered area of 2,700 sqft and the
outlet will be established on 900 sqft. The sales outlet will remain open for
business for 16 hours per day around the year.
Product mix will include cakes, snacks, sweets, nimko, biscuits, bread and
general confectionery items. This merchandise will be prepared and acquired
according to the demand of local customers and in quantities directly proportional
to expected sales.
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Out of total sales revenue 70% will come from bakery items and balance 30%
from general confectionery items. Maximum sales are expected during Eid
Seasons and in winters. First year revenues of the project are estimated to be Rs
11.24 million. It is expected that production growth rate will be 5% per annum
along with 10% per annum increase in sales price.
7 CRITICAL FACTORS
Background knowledge and experience of the entrepreneur in the bakerybusiness.
Induction of trained human resource for production of requisite items.
Maintenance of Quality and hygiene standards.
Pricing strategy & understanding requirements of the target customers.
Decor presentation and layout of the shop and products.
Locational considerations for easy access of the customers.
8 INSTALLED & OPERATIONAL CAPACITIES
As mentioned the sales of bakery items is 70 % of total sales revenue. The
installed capacity of bakery depends on the variety of the products being
produced. Installed capacity of major production items is cakes 23,758 pounds,
40,470 pieces of snacks, 11,812 pounds of sweets and nimko, and 11,800
pounds of mixed biscuits.
Starting capacity utilization is 70% of the installed capacity growing at the rate of
5% per annum.
9 POTENTIAL TARGET MARKET
Areas having presence of middle income groups in the smaller cities will be ideal
location for opening sales outlet of the business. Ideally production facility of the
workshop should be located alongside the sales outlet; however, if the rental
costs are a constraint, production facility can be established at a distant
economical location. In such a case, higher transportation costs may need to be
factored in.
Smaller cities with growing middle income group such as Sargodha, shekhupura,Gujrat, Sukkur, Hyderabad, Nowshehra, Charsadda, Khuzdar and Gilgit are
some of the prospective cities for setting up this business.
10 PROJECT COST SUMMARY
A detailed financial model has been developed to analyze the commercial
viability of [the project] under the Prime Ministers Small Business Loan Scheme.
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Various cost and revenue related assumptions along with results of the analysis
are outlined in this section.
The projected Income Statement, Cash Flow Statement and Balance Sheet are
attached as annexure.
10.1 Project Economics
All the figures in this financial model have been calculated for estimated sales of
Rs. 11.24 million in the year one. The capacity utilization during year one is
worked out at 70% with 5% increase in subsequent years up to the maximum
capacity utilization of 95%.
The following table shows internal rates of return and payback period.
Table 1: Project Economics
Description Details
Internal Rate of Return (IRR) 51%
Payback Period (yrs) 2.76
Net Present Value (Rs.) 4,134,165
Project returns are based on the margins of the items sold. Profitability of the
business is highly dependent on raw material cost. Moreover, in bakery or food
item businesses the probability of wastage is higher, hence reducing of wastage
through demand and supply analysis will play a vital role in profit maximization. In
this regard, efficient supply chain management will be an appropriate strategy for
this venture.
Another crucial factor for the success of this project is to maintain the hygienic
standards and clean environment to avoid customer complaints.
10.2 Project Financing
Following table provides details of the equity required and variables related to
bank loan;
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Table 2: Project Finance
Description Details
Total Equity (10%) Rs. 204,144
Bank Loan (90%) Rs. 1,837,298Markup to the Borrower (%age/annum) 8%
Tenure of the Loan (Years) 7
10.3 Project Cost
Following fixed and working capital requirements have been identified foroperations of the proposed business.
Table 3: Capital Investment for the Project
Description Amount Rs.
Capital Cost
Plant and Machinery 1,124,000
Furniture, Fixture and Office Equipment 270,000
Motor Vehicles 45,000
Pre-operating Cost 120,000
Total Capital Cost 1,559,000
Working Capital
Raw Material Inventory 106,692
Up-front Building Rent 225,000
Cash 150,000
Total Working Capital 481,692
Total Project Cost 2,041,442
*Pre-paid Building and Shop Rent (for 1 Kanal @ Rs. 75,000 per month) 3 Months Rentas Security and 1 Months Advance Rent calculated.
10.4 Space Requirement
Space requirements for the proposed bakery and confectionary unit mainly
include the production hall, store room and a retail outlet. For this purpose it is
recommended that a rented place of maximum 3.600 sqft (i.e. 2,700 sqft for
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production space and 900 sqft for outlet) would be acquired on rent basis in the
vicinity of newly developing housing societies in the major cities. The production
space and bakery outlet could be acquired at separate places. However, it
should be ensured that both the facilities are located closely for easy supply of
produced goods to the outlet.
Table 4: Space Requirement
DescriptionEstimated Area
(Sqft)Monthly Rent (Rs.)
Production Space 2,700 35,000
Outlet Space 900 40,000
10.5 Machinery and Equipment Requirements
Plant, machinery and equipment for the proposed project are stated below.
Table 5: Lis t of Plant Machinery and Equipment
Sr. No Descr ipt ion of Item Req. Qty Unit Cost (Rs.) Total Cost (Rs.)
1 Flour Sifter 1 125,000 125,000
2Mixer (60 Kg or 40 LtrCapacity
1 250,000 250,000
3 Cross Sheeter 1 200,000 200,000
4 Oven (8x8 ft) 1 350,000 350,000
5 Dyes 30 75 2,250
6 Deep Freezer 1 50,000 50,000
7 Fryer and Burner 2 15,000 30,000
8 Ceiling Machine 1 1,500 1,500
9 Moving Trolleys 2 10,000 20,000
10 Trays 30 200 6,000
11 UPS and Batteries 2 20,000 40,000
12Misc. Tools &Equipments (Pans,Knives and others)
1 50,000 50,000
Total 1,124,750
The required machinery is easily available in the local markets. Used and new
machinery can be purchased from different markets in Lahore and Gujranwala.
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These requirements are based on the proposed production plans as mentioned
elsewhere.
10.6 Furniture & Fixtures and Other Equipments
In addition to the above plant machinery and equipment, following necessary
items will be required for the proposed venture.
Table 6: Furniture & Fixture and Other Equipment
Sr. No Descr ipt ion of Item Req. Qty Unit Cost (Rs.) Total Cost (Rs.)
1 Production Tables 2 5,000 10,000
2Chairs & OtherFurniture
10,000 10,000
3Cost of Renovationand Interior
Designing
125,000 125,000
4 Air conditioner 1 45,000 45,000
5 Vertical Freezer 1 30,000 30,000
6Weighing Scales (ForCash Counter &Production)
1 5,000 5,000
7 Micro Wave Oven 1 10,000 10,000
8 Sign Board 1 10,000 10,000
9 Miscellaneous 1 25,000 25,000
Total 270,000
10.7 Raw Material Requirements
There is large number of raw materials required for production of different
varieties of bakery and confectionary products. The complete details of raw
materials along with recipe of different products are enclosed asAnnexure 12.1.
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10.8 Human Resource Requirement
Table 7: Human Resource Requirement
Descr ipt ion No. of Employees Salary/ Month(per person)
Owner Manager 1 25,000
Master Chef 1 20,000
Salesmen 2 10,000
Helpers 2 10,000
Total Staff 6
The owner of the business is recommended for personally managing the
operations of the proposed venture. Additionally, above HR composition shall be
engaged in order to manage the operational affairs of this project under the
supervision of the owner. The appropriate experience for Chef and Salesmen
would be required.
10.9 Revenue Generation
Following table provides the details of sales revenues for year one:
Table 8: Sales Revenue (1st
Year)
Product Mix % age of Sales 1st
Year Sales Revenue (Rs.)
Bakery Sales 70% 8,645,315
General Item Sales 30% 2,593,595
Total Sales 11,238,910
The above sales revenues are based on following key operational assumptions:
Table 9: Operational Assumptions
No of Working Days 355
No. of Working Hours/day 16No. of Shifts/day 2
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10.10 Utili ties and Other Costs
An essential cost to be borne by the company is the cost of electricity and gas.
The electricity expenses are estimated to be around Rs. 50,000 per month,
whereas, gas expenses are estimated to be Rs. 45,000 (including both natural
gas and LPG). Considering the non availability or low pressure of natural gasalternate burning fuels i.e. LPG, wood or kerosene oil may need to be
considered. The advance procurement of raw materials and packing material for
at least 03 days along with 02 days finished goods stock level will be maintained
for uninterrupted sales of goods, at the production and outlet facility.
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11 ANNEXURE
11.1 Income Statement
Income Statement
Year 1 Year 2 Year 3 Year 4 Year 5 Year 6 Year 7 Year 8 Year 9 Year 10
Revenue 11,238,910 13,419,982 15,747,024 18,405,275 21,437,705 24,892,570 27,401,857 30,142,043 33,156,247 36,471,872
Cost of sales
Cost of goods sold 1 68% 7,681,843 9,172,615 10,763,159 12,580,085 14,652,764 17,014,179 18,729,288 20,602,216 22,662,438 24,928,682
Operation costs 1 (direct labor) 2% 236,667 263,123 288,758 316,888 347,756 381,630 419,092 459,895 504,671 553,807
Operating costs 3 (direct electricity) 2% 240,000 264,000 290,400 319,440 351,384 386,522 425,175 467,692 514,461 565,907
Operating costs 4 (direct water) 20,708 24,727 29,015 33,913 39,500 45,866 50,489 55,538 61,092 67,202
Operating costs 5 (direct gas) 345,139 412,118 483,580 565,213 658,337 764,433 841,491 925,641 1,018,205 1,120,025
Total cost of sales 76% 8,524,357 10,136,583 11,854,911 13,815,538 16,049,741 18,592,630 20,465,535 22,510,983 24,760,868 27,235,623
Gross Profit 2,714,552 3,283,398 3,892,113 4,589,737 5,387,964 6,299,940 6,936,322 7,631,060 8,395,379 9,236,249
General administration & selling expenses
Administration expense 7% 780,000 855,942 939,278 1,030,727 1,131,080 1,241,204 1,362,049 1,494,660 1,640,182 1,799,873
Administration benefits expense 1% 78,000 85,594 93,928 103,073 113,108 124,120 136,205 149,466 164,018 179,987
Building rental expense 8% 900,000 990,000 1,089,000 1,197,900 1,317,690 1,449,459 1,594,405 1,753,845 1,929,230 2,122,153
Electricity expense Outlet 3% 360,000 396,000 435,600 479,160 527,076 579,784 637,762 701,538 771,692 848,861
Travelling expense 1% 56,195 67,100 78,735 92,026 107,189 124,463 137,009 150,710 165,781 182,359
Communications expense (phone, fax, mail, internet, etc.) 0.14% 15,600 17,119 18,786 20,615 22,622 24,824 27,241 29,893 32,804 35,997
O ff ic e e xp ens es (s ta ti on ar y, ent er ta in me nt , j an it or ial se rv ic es , et c. ) 0 .07 % 7 ,8 00 8,559 9,393 10,307 11,311 12,412 13,620 14,947 16,402 17,999
Promotional expense 1% 112,389 134,200 157,470 184,053 214,377 248,926 274,019 301,420 331,562 364,719
Depreciation expense 1% 143,975 143,975 143,975 143,975 143,975 143,975 143,975 143,975 143,975 143,975
Amortization of pre-operating costs 0.11% 12,000 12,000 12,000 12,000 12,000 12,000 12,000 12,000 12,000 12,000
Miscellaneous expense 1
Subtotal 2,465,959 2,710,489 2,978,164 3,273,836 3,600,427 3,961,166 4,338,285 4,752,455 5,207,646 5,707,923
Operating Income 248,594 572,909 913,949 1,315,901 1,787,537 2,338,774 2,598,037 2,878,605 3,187,733 3,528,326
Earnings Before Interest & Taxes 248,594 572,909 913,949 1,315,901 1,787,537 2,338,774 2,598,037 2,878,605 3,187,733 3,528,326
Interest expense on long term debt (Project Loan) 139,611 122,676 104,337 84,475 62,964 39,668 14,439 - - -
Interest expense on long term debt (Working Capital Loan) - - - - - - - - - -
Subtotal 139,611 122,676 104,337 84,475 62,964 39,668 14,439 - - -
Earnings Before Tax 108,983 450,233 809,612 1,231,426 1,724,573 2,299,105 2,583,598 2,878,605 3,187,733 3,528,326
Tax - 5,023 43,942 107,214 192,414 307,321 368,399 442,151 519,433 604,581
NET PROFIT/(LOSS) AFTER TAX 108,983 445,210 765,670 1,124,213 1,532,159 1,991,784 2,215,199 2,436,454 2,668,300 2,923,744
Balance brought forward 108,983 554,193 1,319,863 2,444,076 3,976,234 5,968,019 8,183,217 10,619,671 13,287,971
Total profit available for appropriation 108,983 554,193 1,319,863 2,444,076 3,976,234 5,968,019 8,183,217 10,619,671 13,287,971 16,211,716
Dividend - - - - - - - - - -
Balance carried forward 108,983 554,193 1,319,863 2,444,076 3,976,234 5,968,019 8,183,217 10,619,671 13,287,971 16,211,716
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11.2 Statement of Cash Flow
Cash Flow Statement
Year 0 Year 1 Year 2 Year 3 Year 4 Year 5 Year 6 Year 7 Year 8 Year 9 Year 10
Operating activities
Net profit 108,983 445,210 765,670 1,124,213 1,532,159 1,991,784 2,215,199 2,436,454 2,668,300 2,923,744
Add: depreciation expense 143,975 143,975 143,975 143,975 143,975 143,975 143,975 143,975 143,975 143,975
amortization of pre-operating costs 12,000 12,000 12,000 12,000 12,000 12,000 12,000 12,000 12,000 12,000
Deferred income tax - 5,023 43,942 107,214 192,414 307,321 368,399 442,151 519,433 604,581
Finished goods inventory (120,061) (20,855) (23,878) (27,245) (31,046) (35,335) (25,824) (28,409) (31,248) (34,372)
Equipment inventory - - - - - - - - - - -
Raw material inventory (106,692) (33,445) (40,744) (51,676) (65,403) (82,617) (80,258) (96,775) (117,098) (141,689) 816,396
Pre-paid building rent (225,000) (22,500) (24,750) (27,225) (29,948) (32,942) (36,236) (39,860) (43,846) (48,231) 530,538
Accounts payable 321,451 62,939 67,488 77,356 88,574 100,343 74,461 81,782 90,489 59,583
Cash provided by operations (331,692) 410,403 582,798 930,296 1,342,162 1,822,517 2,403,594 2,651,575 2,927,009 3,213,030 5,056,446
Financing activities
Project Loan - principal repayment (204,028) (220,962) (239,302) (259,164) (280,674) (303,970) (329,199) - - -
Additions to Project Loan 1,837,298 - - - - - - - - - -
Issuance of shares 204,144 - - - - - - - - - -
Cash provided by / (used for) financing activities 2,041,442 (204,028) (220,962) (239,302) (259,164) (280,674) (303,970) (329,199) - - -
Investing activities
Capital expenditure (1,559,750) - - - - - - - - - -
Acquisitions
Cash (used for) / provided by investing activities (1,559,750) - - - - - - - - - -
NET CASH 150,000 206,376 361,836 690,995 1,082,998 1,541,843 2,099,624 2,322,376 2,927,009 3,213,030 5,056,446
Cash balance brought forward 150,000 356,376 718,212 1,409,206 2,492,205 4,034,048 6,133,672 8,456,047 11,383,056 14,596,086Cash available for appropriation 150,000 356,376 718,212 1,409,206 2,492,205 4,034,048 6,133,672 8,456,047 11,383,056 14,596,086 19,652,532
Dividend - - - - - - - - - -
Cash balance 150,000 356,376 718,212 1,409,206 2,492,205 4,034,048 6,133,672 8,456,047 11,383,056 14,596,086 19,652,532
Cash carried forward 150,000 356,376 718,212 1,409,206 2,492,205 4,034,048 6,133,672 8,456,047 11,383,056 14,596,086 19,652,532
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11.3 Balance Sheet
Balance Sheet
Year 0 Year 1 Year 2 Year 3 Year 4 Year 5 Year 6 Year 7 Year 8 Year 9 Year 10
Current assets
Cash & Bank 150,000 356,376 718,212 1,409,206 2,492,205 4,034,048 6,133,672 8,456,047 11,383,056 14,596,086 19,652,532
Finished goods inventory 120,061 140,916 164,795 192,039 223,085 258,420 284,244 312,653 343,901 378,273
Raw material inventory 106,692 140,137 180,881 232,557 297,960 380,576 460,834 557,610 674,708 816,396 -
Pre-paid building rent 225,000 247,500 272,250 299,475 329,423 362,365 398,601 438,461 482,307 530,538 -
Total Current Assets 481,692 864,074 1,312,259 2,106,033 3,311,627 5,000,074 7,251,527 9,736,362 12,852,724 16,286,921 20,030,804
Fixed assets
Machinery & equipment 1,124,750 1,012,275 899,800 787,325 674,850 562,375 449,900 337,425 224,950 112,475 -
Furniture, fixtures and Office Equipment 270,000 243,000 216,000 189,000 162,000 135,000 108,000 81,000 54,000 27,000 -
Office vehicles 45,000 40,500 36,000 31,500 27,000 22,500 18,000 13,500 9,000 4,500 -
Total Fixed Assets 1,439,750 1,295,775 1,151,800 1,007,825 863,850 719,875 575,900 431,925 287,950 143,975 -
Intangible assets
Pre-operation costs 120,000 108,000 96,000 84,000 72,000 60,000 48,000 36,000 24,000 12,000 -
Total Intangible Assets 120,000 108,000 96,000 84,000 72,000 60,000 48,000 36,000 24,000 12,000 -
TOTAL ASSETS 2,041,442 2,267,849 2,560,059 3,197,858 4,247,477 5,779,949 7,875,427 10,204,287 13,164,674 16,442,896 20,030,804
Current liabilities
Accounts payable 321,451 384,390 451,879 529,235 617,809 718,151 792,612 874,394 964,884 1,024,466
Total Current Liabilities - 321,451 384,390 451,879 529,235 617,809 718,151 792,612 874,394 964,884 1,024,466
Other liabilities
Deferred tax - 5,023 48,965 156,179 348,593 655,914 1,024,313 1,466,464 1,985,897 2,590,478
Long term debt (Project Loan) 1,837,298 1,633,270 1,412,308 1,173,007 913,843 633,169 329,199 - - - -
Total Long Term Liabilities 1,837,298 1,633,270 1,417,332 1,221,972 1,070,022 981,762 985,113 1,024,313 1,466,464 1,985,897 2,590,478
Shareholders' equity
Paid-up capital 204,144 204,144 204,144 204,144 204,144 204,144 204,144 204,144 204,144 204,144 204,144
Retained earnings 108,983 554,193 1,319,863 2,444,076 3,976,234 5,968,019 8,183,217 10,619,671 13,287,971 16,211,716
Total Equity 204,144 313,127 758,337 1,524,007 2,648,220 4,180,379 6,172,163 8,387,361 10,823,815 13,492,115 16,415,860
TOTAL CAPITAL AND LIABILITIES 2,041,442 2,267,849 2,560,059 3,197,858 4,247,477 5,779,949 7,875,427 10,204,287 13,164,674 16,442,896 20,030,804
Liabilities & Shareholders' Equity
Assets
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11.4 Useful Project Management Tips
Technology
Required spare parts & consumables: Suppliers credit agreements and
availability as per schedule of maintenance be ensured before start ofoperations
Energy Requirement: Should not be overestimated or installed in excess
and alternate source of energy for critical operations be arranged in advance
Machinery Suppliers: Should be asked for training and after sales services
under the contract with the machinery suppliers
Quality Assurance Equipment & Standards: Whatever means required
products quality standards need to be defined on the packaging and a system
to check them instituted, this improves credibility
Marketing
Product Development & Packaging: Expert's help may be engaged for
product/service and packaging design & development
Ads & Point of Sales Promotion: Business promotion and dissemination
through banners and launch events is highly recommended. Product
broachers from good quality service providers
Price - Bulk Discounts, Cost plus Introductory Discounts: Price shouldnever be allowed to compromise quality. Price during introductory phase may
be lower and used as promotional tool. Product cost estimates should be
carefully documented before price setting. Government controlled prices shall
be displayed.
Human Resources
Adequacy & Competencies: Skilled and experienced master chef
should be considered an investment even to the extent of offering share in
business profit.
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11.5 Useful Links
Prime Ministers Office,www.pmo.gov.pk
Small and Medium Enterprise Development Authority,www.smeda.org.pk
National Bank of Pakistan (NBP),www.nbp.com.pk
First Women Bank Limited (FWBL),www.fwbl.com.pk
State Bank of Pakistan (SBP), www.sbp.org.pk
Government of Pakistan, www.pakistan.gov.pk
Ministry of Industries & Production, www.moip.gov.pk
Ministry of Education, Training & Standards in Higher Education,
http://moptt.gov.pk
Government of Punjab, www.punjab.gov.pk
Government of Sindh, www.sindh.gov.pk
Government of Khyber Pakhtunkhwa, www.khyberpakhtunkhwa.gov.pk
Government of Balochistan, www.balochistan.gov.pk
Government of Gilgit Baltistan, www.gilgitbaltistan.gov.pk
Government of Azad Jamu Kashmir, www.ajk.gov.pk
Security Commission of Pakistan (SECP), www.secp.gov.pk
16
http://www.pmo.gov.pk/http://www.pmo.gov.pk/http://www.pmo.gov.pk/http://www.smeda.org.pk/http://www.smeda.org.pk/http://www.smeda.org.pk/http://www.nbp.com.pk/http://www.nbp.com.pk/http://www.nbp.com.pk/http://www.fwbl.com.pk/http://www.fwbl.com.pk/http://www.fwbl.com.pk/http://www.fwbl.com.pk/http://www.nbp.com.pk/http://www.smeda.org.pk/http://www.pmo.gov.pk/7/27/2019 bakery_and_confectionery_standardize.pdf
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12 KEY ASSUMPTION
12.1 Raw Material Assumptions
Plain & Dry Cakes
Plain cakes
Raw material:Units ofmeasure
Quantit y Rate Cost%
ingredientsQty
Ingredients
QtyIngredients
in grams ForMaking 1 Kg
QtyIngredients
For Making 1Kg (gms)
QtyIngredientsFor Making
1 Pound(gms)
Butter Kg 280 450 125,959 21.73% 303 225 225 102.058
Sugar Kg 50 60 2,986 3.86% 333 40 40 18.144
Maida Kg 373 50 18,661 28.97% 393 300 300 136.078
Baking powder Kg 12 60 746 0.97% 12 10 10 4.536
Eggs Pcs 11,594 7 81,157 34.77% 7,261 9 360 163.293
Flavor Ltr. 1 500 311 0.05% 1 0.5 1 0.227
Cream and Honey Kg 124 400 49,762 9.66% 100 100 45.359
279,581 100.00% 8,302 1036
Plain fruit cakes
Raw material:Units ofmeasure
Quantit y Rate Cost%
ingredientsQty
Ingredients
QtyIngredients
in grams ForMaking 1 Kg
QtyIngredients
For Making 1Kg (gms)
QtyIngredientsFor Making
1 Pound(gms)
Butter Kg 316 450 142,012 24.498% 162 250 250
Sugar Kg 50 60 3,030 3.920% 178 40 40
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Maida Kg 316 50 15,779 24.498% 211 250 250
Baking powder Kg 13 60 757 0.980% 6 10 10
Fruit Chunks Kg 379 60 22,722 29.397% 66 300 300
Sougi Kg 63 80 5,049 4.900% 66 50 50
Eggs Pcs 3,865 7 27,052 11.759% 3,888 3 120
Flavors Ltr. 1 500 316 0.049% 0.32 0.5 0.5
216,716 100% 4,578 1020.5
Dry cakes
Raw material:Units ofmeasure
Quantit y Rate Cost%
ingredientsQty
Ingredients
QtyIngredients
in grams ForMaking 1 Kg
QtyIngredients
For Making 1Kg (gms)
QtyIngredientsFor Making
1 Pound(gms)
Butter Kg 357 450 160,629 22.167% 545 225 225
Sugar Kg 63 60 3,807 3.941% 545 40 40
Maida Kg 436 50 21,814 27.094% 545 275 275
Baking powder Kg 16 60 952 0.985% 22 10 10
Eggs Pcs 14,492 7 101,446 35.468% 16,364 9 360
Flavor Ltr. 8 500 3,966 0.493% 1.09 5 5
Cream + Honey Kg 159 400 63,458 9.852% 100 100
356,072 100.000% 18,023 1015
Sweets & Nimko
Nimko
Raw material:Units ofmeasure
Quantit y Rate Cost%
ingredientsQty
Ingredients
QtyIngredients
in grams ForMaking 1 Kg
QtyIngredients
For Making 1Kg (gms)
QtyIngredientsFor Making
1 Pound(gms)
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Baison Kg 485 90 43,639 68.293% 491 700 700
Dry Fruit Kg 139 160 22,166 19.512% 123 200 200
Channey Kg 69 120 8,312 9.756% 61 100 100
Nimko Masala Kg 17 150 2,598 2.439% 25 25 2525 25 25
Sweets
Raw material: Units ofmeasure
Quantit y Rate Cost %ingredients
QtyIngredients
Qty
Ingredientsin grams ForMaking 1 Kg
Qty
IngredientsFor Making 1
Kg (gms)
QtyIngredientsFor Making
1 Pound(gms)
Khoya Kg 1,801 400 720,290 33.816% 1,050 350 350
Maida Kg 1,158 50 57,880 21.739% 263 225 225
Eggs Kg 21,300 7 149,100 15.459% 131 4 160
Ghee Kg 772 175 135,054 14.493% 53 150 150
Sugar syrup orSugar
Kg 772 800 617,391 14.493% 919 150 150
1,679,716 100% 2,415 1035
Chicken Bread
Raw material:Units of
measureQuantit y Rate Cost
%
ingredients
Qty
Ingredients
QtyIngredients
in grams ForMaking 1 Kg
QtyIngredients
For Making 1Kg (gms)
QtyIngredientsFor Making
1 Pound(gms)
Maida Kg 416.02 50 20,801 14.648% 336.00 150 150
Oil Ltr 55.47 190 10,539 1.953% 33.60 20 20
Yeast Kg 5.55 180 998 0.195% 1.68 2 2
Sugar Kg 69.34 60 4,160 2.441% 33.60 25 25
Salt Kg 5.55 8 44 0.195% 3.60 2 2
Chicken Kg 970.70 275 266,943 34.180% 480.00 350 350
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Onion Kg 346.68 40 13,867 12.207% 720.00 125 125
Masala Kg 138.67 84 11,648 4.883% 84.00 50 50
Cheese Kg 277.34 800 221,875 9.766% 180.00 100 100
Mayonnaise &Ketchup
Kg 138.67 90 12,480 4.883% 120.00 50 50
Mix Vegetable Kg 416.02 80 33,281 14.648% 120.00 150 150
2,840 596,639 100.000% 2,112 1024 1024
Fresh Cream cakes
Raw material:Units ofmeasure
Quantit y Rate Cost%
ingredientsQty
Ingredients
QtyIngredients
in grams ForMaking 1 Kg
QtyIngredients
For Making 1Kg (gms)
QtyIngredientsFor Making
1 Pound(gms)
Butter Kg 491 450 221,135 12.207% 545 80 125
Sugar Kg 393 60 23,588 9.766% 545 100 100
Maida Kg 491 50 24,571 12.207% 545 100 125
Baking powder Kg 8 60 472 0.195% 22 2 2
Eggs Pcs 16,103 7 112,718 15.625% 16,364 4 160
Flavor Ltr. 8 500 3,931 0.195% 1.09 2 2
Fresh Cream Kg 2,005 300 601,486 49.805% 510 510
987,899 100.000% 18,023 1024
* Assume 20% extra cost for this type of Cakes 1,185,479
Pastries & Puff etc
Raw material:Units ofmeasure
Quantit y Rate Cost%
ingredientsQty
Ingredients
QtyIngredients
in grams ForMaking 1 Kg
QtyIngredients
For Making 1Kg (gms)
QtyIngredientsFor Making
1 Pound(gms)
Butter Kg 315 450 141,526 12.207% 545 100 125
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Sugar Kg 252 60 15,096 9.766% 545 100 100
Maida Kg 315 50 15,725 12.207% 545 100 125
Baking powder Kg 5 60 302 0.195% 22 2 2
Eggs Pcs 10,306 7 72,139 15.625% 16,364 4 160
Flavor Ltr. 5 500 2,516 0.195% 1.09 2 2
Fresh Cream Kg 1,283 300 384,951 49.805% 510 510
632,256 100.000% 18,023 1024
Bread - - 100.000% 407 1030
Biscuits etc
Raw material:Units ofmeasure
Quantit y Rate Cost%
ingredientsQty
Ingredients
QtyIngredients
in grams ForMaking 1 Kg
QtyIngredients
For Making 1Kg (gms)
QtyIngredientsFor Making
1 Pound(gms)
Butter Kg 873 450 392,828 16.393% 303 170 170
Sugar Kg 770 60 46,215 14.465% 333 150 150
Maida Kg 1,797 50 89,863 33.751% 393 350 350
Baking powder Kg 26 60 1,541 0.482% 12 5 5
Eggs Pcs 47,925 7 335,475 34.716% 7,261 9 360
Flavor Ltr. 10 500 5,135 0.193% 1 2 2
871,056 100% 8,302 1037
Snacks
Per Piece
Chicken Drum stick Leg Piece
45.5 161,525
Chicken Leg Piece
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63 268,380
Chicken Shami
21 111,825
Chicken Sandwich
35 62,125
Chicken Patties
17.5 155,313Chicken Bread roll
21 74,550
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Chicken Pizza
Raw material:Units ofmeasure
Quantit y Rate Cost%
ingredientsQty
Ingredients
QtyIngredients
in grams ForMaking 1 Kg
Qty IngredientsFor Making 1 Kg
(gms)
Maida Kg 930.58 50 46,529 19.417% 336.00 200 200
Oil Ltr 69.79 190 13,261 1.456% 33.60 15 15
Yeast Kg 4.65 180 838 0.097% 1.68 1 1
Sugar Kg 93.06 60 5,583 1.942% 33.60 20 20
Salt Kg 18.61 15 279 0.388% 3.60 4 4
Chicken Kg 1,395.87 275 383,865 29.126% 480.00 300 300
Onion Kg 930.58 40 37,223 19.417% 720.00 200 200
Masala Kg 186.12 84 15,634 3.883% 84.00 40 40
Cheese Kg 465.29 800 372,233 9.709% 180.00 100 100
Mayonnaise &Ketchup
Kg 232.65 90 20,938 4.854% 120.00 50 50
Mix Vegetables Kg 465.29 80 37,223 9.709% 120.00 100 100
4,793 933,607 100% 2,112 1030
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12.2 Sales Assumptions
Description UnitsSales perDay (Qty)
Sales PerYear (Qty)
Sales Price/ Unit (Rs.)
AnnualSales (Rs.)
Fresh Cream CakesFresh cream Pounds 10 3,550 180 639,000
Fresh fruit Pounds 5 1,775 180 319,500
Chocolate Cakes Pounds 5 1,775 180 319,500
Butter cream cakes Pounds 5 1,775 180 319,500
Total 8,875 1,597,500
Fresh & ChocolatePastries
Pounds 5 1,775 180 319,500
Donuts Pounds 5 1,775 180 319,500
Cream puff Pounds 3 1,065 180 191,700
Cream roll Pounds 3 1,065 180 191,700
Total 5,680 1,022,400
Bread (Out Sourced)
Bread, Bun, Rusk Etc. Kgs 10 3,550 110 390,500
Total 390,500
Dry cakes
Dry cakes Pounds 10 3,550 180 639,000
Fruit cakes large Pounds 3 1,065 140 149,100
Fruit cakes small Pounds 5 1,775 140 248,500
Plain cakes large Pounds 3 1,065 120 127,800
Plain cakes small Pounds 5 1,775 120 213,000Total 9,230 1,377,400
Snacks
Chicken pizza large Pcs 5 1,775 380 674,500
Chicken pizza medium Pcs 10 3,550 200 710,000
Chicken pizza small Pcs 14 4,970 100 497,000
Chicken bread Pcs 8 2,840 380 1,079,200
Chicken drum stick legpiece
Pcs 10 3,550 65 230,750
Chicken leg piece Pcs 12 4,260 90 383,400
Chicken shami Pcs 15 5,325 30 159,750
Chicken sandwich Pcs 5 1,775 50 88,750Chicken patties Pcs 25 8,875 25 221,875
Chicken bread roll Pcs 10 3,550 30 106,500
Total 40,470 4,151,725
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Description UnitsSales perDay (Qty)
Sales PerYear (Qty)
Sales Price/ Unit (Rs.)
AnnualSales (Rs.)
Sweets & Nimko
Nimko Kgs 2 710 400 284,000
Gulab Jaman Kgs 3 1,065 375 399,375
Chum Chum Kgs 3 1,065 375 399,375
Kalakand Kgs 2 710 375 266,250
Burfi Kgs 3 1,065 375 399,375
Moti Choor Kgs 3 1,065 375 399,375
Pateesa Kgs 1 355 375 133,125
Total 15 5,325 2,280,875
Biscuits
Cake Rusk Kgs 2 710 320 227,200
White Biscuits Kgs 1 355 320 113,600
Coconut Biscuits Kgs 1 355 320 113,600
Macaroon Coconut Kgs 1 355 320 113,600
Almond Macaroon Kgs 1 355 320 113,600Cheese Finger Kgs 1 355 320 113,600
Salty Zeera Plus Kgs 1 355 320 113,600
Plain Khatai Kgs 1 355 320 113,600
Baker Khani Kgs 1 355 320 113,600
Finger Kgs 1 355 320 113,600
Jam Wafer Kgs 1 355 320 113,600
Special Biscuit Kgs 1 355 320 113,600
Chocolate Biscuits Kgs 1 355 320 113,600
Round Almond Biscuit Kgs 1 355 320 113,600
Total 15 5,325 1,704,000
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