A. Now we have to start preparing funds. How big of a store are we going to open? Is it going to be a traditional front-store and back-factory operation, or a modern way of chain sales in a central factory?

B. Once you have determined the funding and the scale of the business, you need to prepare the technical sources and hire employees. Should you hire a master for all, or should you learn the breading techniques and make them yourself?

C． The above is all OK, now let’s choose a location and decide where to open it. Is it a bustling street or vegetable market, or a residential area?

D. After deciding on the address, it is best to learn about the bakery market. You can conduct a detailed investigation on the food market demand, consumption status, consumption capacity, citizens' eating habits and competition among peers in the region;

E. After the investigation, further feasibility research must be conducted: Are the products and services you intend to provide acceptable to everyone? Is it better than those in the industry? Are there any special services that your peers can’t provide that you can add?

F. Next, evaluate the bakery's turnover and market share: first determine the scale of investment you are prepared to make, and then estimate the size of the target market.

Then calculate the number and turnover of competitors (of course it would be best if there is no competitor, but this is rare), compare your own situation with that of your competitors, and then estimate your own turnover and market share ( Calculate output from production equipment, production area, labor, etc., and then estimate operating income)