12/02/2012
Business Operations Plan
DeVry University/ Professor

Introduction:
Angie’s Sweet Treats is an online bakery where customers can order from a large selection of baked goods, pastries and other sugary sweets. They can be purchased and personalized for any occasion or just because. Angie’s Sweet Treats also has the convenience of physical location in addition to their delivery and catering services.
General Approach to Operations:
Customers can order online 24 hours a day. Orders received after 2pm Central Time will be scheduled for delivery the next business day. Orders are not delivered on Sundays and will not be delivered any later than 6pm Central Time. Once order has been placed online, owner is notified via automatic e-mail and order description is automatically sent electronically to the store where it is prepared and packaged. Orders are made fresh daily and by request.
Back Stage:
Back stage is the area behind the scenes of the store, where customers aren’t in reach or in view of daily operations. This is where all the equipment necessarily to make full menu and all supplies/inventory reside. This is distinguished from the front stage by a wall and exit doors to the back of building. This area is also where main office is where all bookkeeping and orders are placed. Orders received online are stored in back area refrigerators and freezers, separate from items of sale.
Front Stage:
Front stage is where all non-online purchases are kept. This is where customers can walk in and purchase products and where sitting and drink area is. Customers only see the operations of transactions happening in the front stage.
Inventory:
Inventory will include all ingredients necessary to make full menu items. Items will summarize and include as followed:
Milk, Eggs, Flour, Sugars, Chocolate, Candies, Icings, Flavorings, Decorations, Boxes, Wrappings, Nuts, Butter, Crisco, Vanilla, Powders, Sodas, and any additional canned or packaged items needed to fulfill all/any orders.
Location:
Physical location is to be 1000 Rittiman Road, San Antonio, Texas 78218. This location is centralized to many attractions of San Antonio. 10 minutes from Downtown San Antonio, blocks from Fort Sam Houston and within the same plaza as several restaurants and financial institutions.

Building and Future Growth:
As business becomes more popularized and as more items are added to the daily menu, space will become more open and eventually look for an establishment with more area. This will also happen as time goes on where the convenience of ordering online attracts more customers. This way we are able to be available for more orders, extend our area for delivery and open our doors to a new target market. What will overall affect this is how marketing is conducted through various resources and media sources.

Current building:
2700 Square Feet and has opened front room, open back stage area with storage room off to one corner and additional office space at the other end of room. Has exit door leading outside to trash and workers parking area. Building is in correspondence with surrounding establishments.
Equipment:
Equipment will be that of technology to help carry out day to day activities of the bakery. Main inventory will include:
Ovens, Stoves, Refrigerators, Freezers, Dishwasher, Computer, Cash Register, Vault, Mixers, Bowls, Utensils, Baking Pans, and additional tools used to decorate and package orders.
Government Codes and Regulations:
Federal, State or Local registration
Food labeling requirement
Health Department Certification
434.002- Bakery Requirement- Texas
434.003- Sanitary Requirement- Texas
434.004- Wholesome Ingredients Required- Texas
433.098 – 435.0015 Additional state codes and regulations for running and operating a bakery in Texas.
Development Tasks: Completed: October 2012-December 2012 * Develop product line * Develop attractive display system * Company Analysis * Business Plan * Legal Entity * Registered * Fees * Location * Legal Guidance Needs to be completed: January 2013 – February 2013 * Tracking of Nutritional Information (ProductVision Systems) * Certificates * Train Employees

Angie’s Sweet Treats is on the road to developing information systems to help with tracking of nutritional information, finishing touches of business plan and training employees on health code regulations and handling of inventory properly.
Challenges and Risks * Exceeding budgeted costs- any excessive spending on inventory or miscellaneous debt could offset budget * Not opening at estimated time- set back incoming money and longer time that business is losing money from inventory setting and items not being sold * Developing correct nutritional information- relaying the correct nutritional value information to customers * Maintaining proper bookkeeping of items sold- keeping track of what items sell the most and what doesn’t sell so that way business isn’t wasting money on items that aren’t attracting business. * Not attracting business through online source- not properly reaching out to customers through online marketing and social media which will pose as a loss to the business, financially.

Costs
Marketing $6,000
Furniture $5,000
Office Supplies/ Equipment $3,000
Other $7,000

Office
Rent $14,400

Intellectual Property
Intellectual Property for the business will mainly consist of equipment since it has to stay the most updated for the business to stay within competition of the market as well as being able to produce current items on the menu. Property will include items from ovens to mixers and additional accessories used to decorate items. * Patents- Angie’s Sweet Treats does not anticipate filing * Trademarks- Angie’s Sweet Treats does not anticipate filing * Copyrights- of any public available recipes that are used by the business. * Trade Secrets- Those to be of items of recipes, menus, or any other material/documents that are not allowed to leave business premises.
Operating Metrics
Below is the behind the scenes operations of Angie’s Sweet Treats for online ordering and for in-store purchasing of items. Once menu item is created it is displayed for customer purchase and is packaged accordingly based on to-go or not.

References
http://law.onecle.com/texas/health/434.005.00.html