The document provides an overview of sandwiches, including their history and worldwide popularity. It then describes a small bakery business called "Delicious Sandwiches" that produces brown bread egg sandwiches. Key details include:
1) The bakery produces sandwiches made with brown bread, eggs, vegetables like carrots and potatoes. It has 4 employees and distributes products to schools, offices and stores.
2) The main product is a brown bread egg sandwich packed in cardboard boxes. Ingredients include wheat flour, eggs, vegetables and condiments.
3) Future plans include expanding product lines to include different meats, fish and sweet options. The business also wants to increase production capacity and distribution.
The document provides an overview of sandwiches, including their history and worldwide popularity. It then describes a small bakery business called "Delicious Sandwiches" that produces brown bread egg sandwiches. Key details include:
1) The bakery produces sandwiches made with brown bread, eggs, vegetables like carrots and potatoes. It has 4 employees and distributes products to schools, offices and stores.
2) The main product is a brown bread egg sandwich packed in cardboard boxes. Ingredients include wheat flour, eggs, vegetables and condiments.
3) Future plans include expanding product lines to include different meats, fish and sweet options. The business also wants to increase production capacity and distribution.
The document provides an overview of sandwiches, including their history and worldwide popularity. It then describes a small bakery business called "Delicious Sandwiches" that produces brown bread egg sandwiches. Key details include:
1) The bakery produces sandwiches made with brown bread, eggs, vegetables like carrots and potatoes. It has 4 employees and distributes products to schools, offices and stores.
2) The main product is a brown bread egg sandwich packed in cardboard boxes. Ingredients include wheat flour, eggs, vegetables and condiments.
3) Future plans include expanding product lines to include different meats, fish and sweet options. The business also wants to increase production capacity and distribution.
The document provides an overview of sandwiches, including their history and worldwide popularity. It then describes a small bakery business called "Delicious Sandwiches" that produces brown bread egg sandwiches. Key details include:
1) The bakery produces sandwiches made with brown bread, eggs, vegetables like carrots and potatoes. It has 4 employees and distributes products to schools, offices and stores.
2) The main product is a brown bread egg sandwich packed in cardboard boxes. Ingredients include wheat flour, eggs, vegetables and condiments.
3) Future plans include expanding product lines to include different meats, fish and sweet options. The business also wants to increase production capacity and distribution.
• A sandwich is a food item consisting of one or more types of food, such as
vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for some other food. • The sandwich was originally a portable food item or finger food which began to he popular in the Western World. Today sandwiches in various versions are found worldwide. • Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be caten as part of a packed lunch. The bread can be used plain, or it can be coated with one or more condiments such as mayonnaise or mustard to enhance the flavors and texture. As well as being homemade, sandwiches are also widely sold in restaurants and cafes, and are sometimes served hot as well as cold. • There are both savory sandwiches, such as meat sandwiches, and sweet sandwiches, such as a peanut butter and jelly sandwich.Today's world, the people are increasing the consumption for their different varieties of food due to the convenience and socio economic factors they prefer to take them from the restaurants and the rapid advancement in the food industry can be attributed to the growth in technology which also gave way to fast food. Sandwich also a one of convenience food consumers always ask for. • Sandwiches are more preferred for consumption rather other junk fast food such as rolls, pastry, buns, ete due to the unsafety of fatty foods. • Its freshness will arouse the taste receptors of people and increase the preference for consumption as breakfast or light meal. 1.2 Enterprise “Delicious Sandwiches” is a small scale bakery which produce sandwiches from brown breads established in Meegoda area in homagama municipal council. Breads are manufactured within the company and vegetables are purchased from direct vegetable suppliers for the Meegoda ecomonic center, and eggs are from a poultry farm nearby. • The product is packed in a disposable paper box with transparent window. Products are distributed to identified fast food outlets, school & office cafeterias in Colombo & urban areas of kaluthata district • The company consist with 4 workers. They work for five days of week and 9 hours per day. Product Product Name: Brown Bread Egg Sandwich
Major ingredients:
1. two slices of brown bread
2. whole wheat flour 3. salt 4. sugar 5. fat 6. dry yeast 7. water
Mayonnaise. Salt. Pepper Avallable size: Regular iadequate for a person)
Packing material: beat sealable cardboard boxes
Shelf life: 2 days
Storage condition: Room temperature
How Consumer Use and Buy the Product
Sandwich is ready to eat meal, most of the people take it as
breakfast and some may as light food in initial stage those can be purchased from fast food outlets & cafeterias also freshly prepared sandwiches are sold in bakery
Effectiveness in positioning
Consumers behavioral & life style changes directly persuaded them
for more eating outs mainly how live away from their home, school children, houses with working women tend to take their breakfast out. Today consumers are more health conscious so they would like to have low caloric low fat safe food even it is a prepared fast food. • Product is free from meats so socio cultural aspects for meat cpackingonsumption is also not become a constraint. And product is served for an affordable price • It is packed hermitically preventing contamination & to have considerable shelf life while • protecting its freshness.
1.6 Raw & packing materials to be used & availability
• To manufacturing bread whole wheat flour, water, salt, sugar, fat, dry yeast are using as ingredients Salt It contributes to overall flavour. In bread, it controls the fermentation rate of yeast. It has a strengthening effect on the gluten protein in the dough. Without salt, bread rises faster and air pockets enlarge where the gluten has broken, allowing holes to form. Bread made without salt will taste bland. Sugar Sugar or sucrose is a carbohydrate occurring naturally in every fruit and vegetable in the plant kingdom. It is the major product of photosynthesis, the process by which plants transform the sun’s energy into food. Sugar for home baking is produced in greatest quantities from sugar cane and sugar beets. Whole wheat Flour Flour that typically has higher protein content than all-purpose flour capable of producing breads and rolls of excellent quality. The flour is usually made with a greater percentage of hard red winter or hard red spring wheat which has higher gluten content giving the bread dough the elastic quality necessary for greater product volume. Protein levels vary from 10.5% -12.0%. The flour is usually malted, enriched and can be unbleached or bleached. Dry bakery yeast Many breads are leavened by yeast. The yeast most commonly used for leavening bread is Saccharomyces cerevisiae, the same species used for brewing alcoholic beverages. This yeast ferments some of the carbohydrates in the flour, including any sugar. Producing carbon dioxide. Most bakers leaven their dough with commercially produced baker’s yeast Baker’s yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture. • Water-It converts flour into a dough and dissolve the other ingredients in it.
Fat It affects the development of gluten in breads by coating and lubricating the individual strands of protein. They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect will cause the protein structures to divide. A fat content of approximately 3% by weight is the concentration that will produce the greatest leavening action. In addition to their effects on leavening, fats also serve to tenderize breads and preserve freshness. As the initial step plan to purchase these ingredients from a vender how supply in bulk and water supply is from government water board. • For filling beet. Carrot, potato, an egg, mayonnaise, mustard cream and salt, pepper is used those vegetables will be purchased from Meegoda economic center, and mayonnaise and mustard cream & salt will be from Edinborough products distributors • With vision of future expansion of the business plan to establish a direct relationship with the vegetable whole seller and wheat flour supplier. • Packaging material- heat scalable cardboard boxes • This primary package will be purchase from whole sellers in pettath • Label required is designed by myself & printed by a printer in Godagama area, Plan to test the product
Initially sandwiches are prepared in small quantity and served to family
friends and relation group and ask for their feedback about sensory attributes (taste, texture, odour, appearance) & overall acceptability of the product. This sensory group mainly consist with young crowd and results are mapped in a web diagram to an idea about which areas to be modified,
Based on the obtained results recipe adjustments are practiced to obtain a
conforming product, Plan to expand the product lines
Currently egg sandwiches are prepared and in future company wish to expand the production lines (vertical expansion) by analyzing the demand for different types the sandwiches such as meat, fish, savory, sweet ( peanut butter, jelly) etc.
Also to increase the production capacity by introducing high capable equipment & increasing the human resource and expand the distribution system by building relationship with other fast food outlets.
Also there is a possibility to establish own sandwich shop in urban crowded area. 1.10 Target market
Defining of target market is one of foremost activity a new entrepreneur
must engage in before proceed. Available secondary market research data shows that there is tremendous potential for a high-quality fast food sandwiches which are more healthily and serve fresh.
Target market is the group we interested and serve our products & services. If we are not able to identify the target group specifically no survival or growth of this business SWOT analysis Strengths:- High quality healthiest product
Availability of raw & packing
materials high
Less technology is required
Capacity for future expansion
Weaknesses:-
New product & new brand name to the market
Limited distribution
Limited production
Absence of quality certificates
Opportunities:-
To increase the production capacity
To expand the product lines
To have own outlets
Government sponsors for small
businesses Threats:- High amount of competitors
Significant price fluctuation of raw
materials
Government impose legal barriers on bakery products
