A Fin24 user has spotted a gap and wants to set up a confectionery startup in Limpopo. She writes:
I am an aspiring entrepreneur and would like advice and or help.
I want to start a bakery/confectionery business in the semi-urban/rural Limpopo where I have seen a potential for this type of business. I have gone through the process of registering a company and have secured funding.
I just want to know what the next step would be in terms of associations that one must be registered with. For instance, like if someone wants to be an accountant he will register with Saica, or a business would be a member of a chamber of commerce or Busa.
Also, of utmost importance is I want to VOLUNTEER at a bakery while I am still setting up my business. I want to get to know the ins and outs of it all. I intend to start operating in August or at the latest September this year.
Can you recommend anyone for training or voluntary service? Where can I take my staff for training when I have appointed them and am ready to go?
Kobus Oosthuizen from SA Franchise Warehouse and previous owner of the franchise group Butterfield Bakeries responds:
Taking a holistic view on your ultimate objective, you have two options in gaining the knowledge and having access to intellectual property required to reach your goal of owning and operating your own bakery.
The various suppliers of bakery equipment, flour and other consumables will be only too glad to assist you with technical issues and provide bakery training to you and your staff, on the proviso that you buy product from them in case you want to establish an independent bakery trading under your own independent brand.
The alternative route is to opt for a bakery franchise where you gain access to the same technical knowledge via the franchisor and suppliers contracted to the franchisor's brand.
The difference is that you also gain access to other business-related support elements such as premises selection and fitting, access to funding, project management in setting up the bakery, staff recruitment, control systems, general business mentoring and marketing of the brand under which you will trade.
In this instance, the rules applicable to operating the bakery will be more formal for certain reasons and a royalty will be payable to the franchisor, but should reduce the risk relating to your venture significantly.
Franchisors have paid school fees which you will avoid through having access to their knowledge of the trade.
The franchisor would also be able to facilitate interim training for you at one of their existing bakeries.
Google is your source for the contact information of the parties mentioned above, but we can provide you with specific references if you so wish.
I hope you will become a successful baker.
Independent business consultant Anton Ressel gives further advice:
You can apply to join the South African Chamber of Baking. You can get more information or contact Jeff (CEO) of the South African Chamber of Baking (012) 663 1600 or email@example.com.
About volunteering at a bakery, you could contact the bakery manager of Sunbake Pietersburg Bakery on (015) 298 8706. This is the bakery closest to you and the manager might be able to assist or give you direction.
If you want to know more about available baking learnership opportunities, you should contact Karabo on (011) 700 0400 or firstname.lastname@example.org.
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