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In 2006, further to a trip to Florida, James Smith<br />
identified an opportunity to start a chain of kosher<br />
bakeries that would provide both a US traditional<br />
offer and a French sophisticated bakery offer. To<br />
take that project to the next level, James Smith<br />
took an intensive training on the most recent bakery<br />
techniques used by the leading French national<br />
bakery chains.<br />
Employees are this business’ greatest asset. Great<br />
care would be taken in recruiting people who love<br />
working with these products and who are always<br />
ready to help. The consistency of the quality depends<br />
on this aspect.<br />
French Bakery, LLC will be open <strong>from</strong> 7 am to 7<br />
pm <strong>from</strong> Monday to Thursday. It will close at 4 pm<br />
on Friday. It will open at 8 am and close at 6 pm<br />
on Sunday. Therefore, the bakery will be open 67<br />
hours per week.<br />
James Smith’s responsibilities will be purely managerial.<br />
He will hire a <strong>com</strong>petent team of bakers,<br />
waiters, delivery men, and busboys.<br />
The Company plans to open a second bakery in<br />
year 3. It will hire a manager for the second bakery.<br />
As shown in the table below, the number of<br />
the Company’s employees is forecast to increase<br />
<strong>from</strong> 10 in year 1 to 29 in year 5. Each bakery will<br />
employ 15 employees after five years of operations.<br />
COMPANY EMPLOYEES<br />
Year 1 Year 2 Year 3 Year 4 Year 5<br />
Managers 1 1 2 2 2<br />
Bakers 3 5 6 11 12<br />
Waiters 4 5 9 10 11<br />
Busboys 1 1 2 2 2<br />
Drivers 1 1 2 2 2<br />
Total # of employees<br />
10 13 24 27 29<br />
French Bakery, LLC<br />
13
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