Wild Orchid Bakery LLC
BUSINESS PLAN
Prepared by:
Shelly-Anne D Storer 52 W Elmhurst Ave
Manchester, New Hampshire 03103 Tel: 6037248807
[email protected] www.wildorchidbakery.com
I. EXECUTIVE SUMMARY
Wild Orchid Bakery LLC (referred to from here
on in as the "Company") is an established Limited Liability Company registered at 52 W Elmhurst Ave,
Manchester, New Hampshire 03103.The intentions of the small business is to create a storefront for
walk in and existing customers to place their orders for same day and future events such as birthdays,
weddings and office functions.
The Company solicits financial backing in order to be able to introduce its new product (described
below) in a full-scale custom bakery with a seating area for clients to enjoy a hot or cold beverage of
coffee with their baked breakfast /dessert items.
Shelly-Anne Storer has invested into the business in the past two months by attaining a commercial
communal kitchen to proceed with existing order due to the high demand for customizable allergen
cakes both for custom cakes and micro weddings.
Business Description
The Company was formed as a Limited Liability Company under New Hampshire state laws and is 100%
owned and headed by Shelly-Anne D Storer.
Shelly-Anne Storer has been in this business for 12 Years with Baking & Catering Experience
Marketing and Public Relations Certificates
Basics in French Pastries Certificate
Associates in Business
(please see appendix for resume)
The Company Wild Orchid Bakery LLC will employ 2 full-time bakers/cake decorating employees and
1 part-time store front retail employee all acquired from Triolo’s Bakery, Bedford. As a group we have
come together after the bakery we worked for shut down due to Covid-19. With our knowledge and
experience working in the industry, Shelly-Anne Storer saw an opportunity to take the skills and apply it
creating a new storefront for existing patrons of Triolo’s Bakery as well as new ones. Taking some
trademark recipes that the owner Camille Northrup allowed, such as Almond Cake with Raspberry
Filling, Trademark Lemon Bars and Caramel Cheesecake Bars, Chocolate chip cookies to name a few
alongside new ones that Shelly-Anne Storer has attained over the years working as a baker in retirement
facilities that acquired these specialty gluten free and vegan items for their patients.
Business Mission
We are here to provide customers with custom bakery with baked from scratch recipes , vegan and
gluten free options that are served with a Caribbean twist to satisfy every taste bud.
We hope to bring a modern and fun style from the basic pastry to the wedding cake that will wow our
customers, their families and friends for years to come.
We have a dash of passion, a teaspoon of flavor and a cup of wow to every order.
New Product
After a period of thorough trial and error, the Company is prepared to introduce the following product to
the market due to demands from customers and survey research done via Instagram and Facebook:
Baked Goods, Breakfast Pastries, Beverages, Grab and Go Lunches, Event Services: We will focus on
weddings, special events, custom cakes, local store distributions, breakfast, lunch and snacks serving a
customer base of local employees, students, airport visitors, families in the local vicinity and tourists
visiting the area.
Corporate Customers:
Event Catering - pastry platters, breakfast trays, cakes /cupcakes for birthdays/events, corporate gifts ,
fundraiser events.
Distribution :
Packaged food items to supply to local supermarkets and small businesses . Online products available
for order throughout the US.
Fastfood delivery apps such as grubhub, goldbelly, papermates for direct menus of local clients.
Storefront Customers:
Baked Goods - Cakes, Cupcakes, Cookies, Bagels, Doughnuts, Brownies, Pies.
Freshly prepared soups, salads and sandwiches that are ready to go.
Beverages hot and cold to accompany the sweet items serves in store.
Special Orders- Catering for wedding cakes, cupcakes, parties of all occasions.
Front Customers
Our business steps away from the traditional New England bakery with an influence of flavors and
island recipes directly from Trinidad & Tobago.
We focus on organic and vegan dishes as well as gluten free baked items catering for the ever growing
demand in NH.
We strive for excellence , service with a smile and a personal island home feel when you walk through
our doors.
Reviews from new customers of Wild Orchid Bakery LLC
TORRI, BRIDE
“This was my cake for my wedding!! Thank you SO SO MUCH! it was truly perfect and delicious 🥰🥰🥰”
BRIDGET, BIRTHDAY BOY'S MOM
“Yes he was thrilled. He loved it, wish the cake could drive on its own😁🤣😆”
CINDRA, HAPPY CUSTOMER
“The cake was a huge hit!!! Thank you again so much!!! Delicious and beautiful is all everyone was saying
👏👏”
Funding Request
The Company requests a total loan of $179,105.65 over the course of 120 months, to be used for the
following purposes:
Direct Cost
• Startup Inventory Ingredients
Flour, eggs, cream, milk, chocolate pieces, food colorings, garnishes.
• Disposable Items
Boxes, bags, cake plates, napkins, straws, spoons etc.
• Packaging Materials
Start up Costs
• Purchasing existing business assets, tables, chairs, fridges, stoves, fryers, sinks, mixer, phone
line and hardware.
• Business Licenses & Permits
• Registration of Business with the city of Manchester.
• Coffee Machine, Cappuccino Machine, Refrigerated Cake Case Display, Signage, Covid19
Installations of sneeze guards.
• Application fees for permits to set up display board outside, signage.
• Health & Safety licenses requirement
Fixed /Overhead Costs
• Salaries for staff
• Updating/renovations to interior of building.
• Marketing Costs/Advertising
• Purchase cake tools, small wares, coffee machine, working tables,
• Covid guards and cleaning backpack, signage, air purifiers, new fittings and fixtures for the
business.
• Advertising and Marketing.
• Purchase existing pizza business on Kelley St and take over the lease.
Purpose Loan Amount
Purchase Pizza Business (refer to appendix pg13-14) $55,000.00
Lease Building & Deposit of pizza business $6,000.00
Bakery Equipment & Refrigerated Displays $9,825.45
Signage & Lettering on windows $8,000.00
Printers $890.00
Covid Screens & Cleaning Equipment $2,000.00
Renovations to extend kitchen space $10,000.00
Salaries $5,151.00
Beginning Inventory $8,000.00
Legal & Accounting Fees, Bookkeeping $3,000.00
Office Supplies $1200.00
Website Building for Ecommerce & Marketing $3,000.00
Working Capital $60,000.00
Advertising & Promotions pre launch $2,000.00
Flexibake $395.00
Shopkeep Startup Barcoding & Cash Handle System $985.00
Licensing & Business Legal Permit/Startup Fees $3,658.20
As of right now Shelly-Anne Storer has started on a small scale in a Derry communal kitchen with a
license for distribution in NH. She is in the process of completing all paperwork with Derry Health
Department as the business is growing in high demand and Event coordinators and local residents are
requesting quotations for micro weddings and small events. Her plan is to start distribution to local stores
and new clientele as she awaits the hope of expanding this business to a fully functioning store front. The
investments valued over $3,000.00 for Startup small scale business from June 2020 to acquire proper
documentation and items for a cake business.
Cake Equipment Acquired :- 6 Quart Cake Mixer , Work Bench, Cake pans, Photo backdrops, piping
tips, bench scrapers, cake combs, electric heat sealer for packaging goods, cake cutting tools, spatulas,
wedding cake boards, luster dusts, storage containers, Advertising on IG & FB for promotions and
giveaways, Business Registration, Opening business bank account, registering shop keep , QuickBooks
and wix.com for ecommerce website.
Long-term debt payment is a key feature of the Company's financial plan. We expect to break even within
a 10 months’ time period following the introduction of our products during the Covid-19 pandemic.
Financial predictions suggest a minimum 61% Profit return on investment by the conclusion of the
financing period.
Website quotation
by Ethos & Able Creative, Social Media Management , Web design and creating ecommerce page for
website. Ecreative.co/
Salary Breakdown Employee Timecard For Kaylee Sanders Assistant Manager/Head Baker $17.50 hr/ 32.50 hrs a week. $568.75/week, $2,275 month
Wild Orchid Bakery LLC
Day Time In Time Out Break Regular Hours
Overtime Hours
Total Hours
Mon 9/6 7:00 am 2:00 pm 30 6.5 6.5
Tue 9/7 7:00 am 2:00 pm 30 6.5 6.5
Wed 9/8 7:00 am 2:00 pm 30 6.5 6.5
Thu 9/9 7:00 am 2:00 pm 30 6.5 6.5
Fri 9/10 7:00 am 2:00 pm 30 6.5 6.5
Sat 9/11
32.5 0 32.5
Employee Timecard For Jocelyne Arcoite Baker/Cake Decorator $13.50 hrs/ 27.5 hrs a week. $371.25a week/$1,485 month
Wild Orchid Bakery LLC
Day Time In Time Out Break Regular Hours
Overtime Hours Total Hours
Mon 9/6 9:00 am 3:00 pm 30 5.5 5.5 Tue 9/7 9:00 am 3:00 pm 30 5.5 5.5 Wed 9/8 9:00 am 3:00 pm 30 5.5 5.5 Thu 9/9 9:00 am 3:00 pm 30 5.5 5.5 Fri 9/10 9:00 am 3:00 pm 30 5.5 5.5 Sat 9/11
27.5 0 27.5 Employee Timecard For Kellie Haigh Head Retail/Cake Decorator
$12 hr/ 29 hrs a week. $348 a week / $1392 a month
Wild Orchid Bakery LLC
Day Time In Time Out Break Regular Hours
Overtime Hours
Total Hours
Mon 9/6
Tue 9/7
Wed 9/8 12:00 am 5:00 pm 30 16.5 16.5
Thu 9/9 1:00 pm 5:00 pm 30 3.5 3.5
Fri 9/10 1:00 pm 5:00 pm 30 3.5 3.5
Sat 9/11 10:00 am 4:00 pm 30 5.5 5.5
29 0 29
Total Labor $5,152.00
II. BUSINESS SUMMARY
Industry Overview
In the United States, the food & drink industry presently makes $66.5 billion dollars in January, 2020.
Eating and drinking place sales totaled $66.5 Billion on a seasonally adjusted basis, which was up to
1.2 percent from December’s volume of $65.8 Billion dollars. January’s health gain followed a similar
increase in December and propelled sales to their highest monthly volume on record. As a result of the
recent gains, restaurant sales stood 7.4 percent above their year-ago level.
Employment in the food and drink industry rose as a steady pace in recent months. According to a
preliminary figure from the Bureau of Labor Statistics, eating and drinking places added a net 24,400
jobs in January on a seasonally adjusted basis. January represented the fifth time in the last six months
that the food and drink industry added more than 20,000 jobs. This was a solid improvement from the
modest gains during mid 2019.
Menu prices, grocery store prices and overall U.S inflation shows us that menu prices increased 3.1%
in the 12 months ending in January, which represented the eighth straight month with 12-month gains
above 3%. Within the food away from home sector, full-service menu prices outpaced growth in quick
service prices in recent months. Full-service restaurant menu prices increased 3.4% in the 12 months
ending January 2020, whilst quick service prices were up 2.9%
Sales outlook is expected to be 40% higher in sales in 6 months
The current trends in the bakery market are Customizable Baked goods made to the client’s way.
Traditional bakeries do very few options to customizations with the exception of weddings. This now
gives more power to customers to personalize their baked goods which creates a unique niche and loyal
following for custom order bakeries in 2020.
Superfood Infused - Incorporating ingredients like acai berries, coconut, cacao and other super foods
into baked goods means a financial boon for the bakeries. Advertising these products will help bring
health conscious people through the door.
Vegan Plant Based. This market is not just for vegans but for, but the general public is always looking
for fun innovative items.
Entertainment with food. Trending cakes like gender reveals are a good source of entertainment for the
clients. It helps stand out away from the competition. 3D cakes also add a wow factor that separate you
apart from the regular walk in bakery.
Gluten Free is a common trend happening right now between that and vegan combined due to so many
people changing their lifestyle or suffering from digestive or allergic issues. This is a common request
that comes from a growing niche audience.
Research shows that consumers in this industry primarily focus on the following factors when making
purchasing decisions:
There are over 10,115 Healthy/Social Sectors with employees. 7,330 Manufacturing employees, Admin
& Professionals also make up 12,038 employees.
These are all jobs that require long shifts or constantly being on the road. The key to attract these
customers is with whole heart comfort food in a quick service so they can go back to work in the short
time frame that is available to them.
We want to focus on healthy eating and enjoying the taste so this will be a big draw in vs the fast food
shops on every corner.
Legal Issues
The Company affirms that its promoters have acquired all legally required trademarks and patents.
III. MARKETING SUMMARY
Target Markets
The Company's major target markets are as follows:
There are six bakeries and cafes within a 50mile radius of the potential location for Wild Orchid
Bakery LLC at 372 Kelley St, Manchester, NH 03102.
We will be catering to the corporate clients within a 10-mile radius as well as college campus and
manufacturing warehouse employees. We want to be prepared with quick breakfasts, soups, salads,
sandwiches and beverages with a home style island taste.
We will cater for storefront and custom order customers during normal business hours. We will offer
breakfast, lunch, snacks and baked items to go. We plan to attract customers who visit the Currier
Museum of Art , Gill Stadium, church gatherers and Science Centers nearby.
In Manchester within the Rimmon Heights area of Hillsborough the average Bakery Business on the
west side makes between $200-$260K a year.
In Hillsborough consumers are spending $20M- $50.4 M Annually on food away from home. The
average per household in the area is between $4,181 - $7,101.
Breakfast and Brunch Market is $1.2M-$3.1M a year and per average household in the area $196-
$232.
Lunch Market is $5.4M - $10.2M with an average per household of $862-$1018
Catered Affairs makes up $3.2M - $1.1 M and the average household $75-$89.
Out of town trips make up $3.2M - $6.1M
Average $511 - $606.
Snacks & Beverages make up $1.4M- $2.6M and the average household $511-$606
In Merrimack the average salary is $17-20K a year.
Hillsborough $19,039
Manchester/Nashua $19.039
Rimmon Heights has almost 7800 people per square mile and is more than twice the density of the
Manchester city as a whole. Despite this density the neighborhood has seen a 12.3% increase in
population from 1990 to 2000, compared to the cities 7.4%
increase. Most of this increase is a result of filling in vacant units as well as an increase in the size of
households in the
neighborhood. As the population continues to age and older residents are moving into assisted living or
in with family, new
units become available and are filled with larger sized families or households. As a result of this natural
process, the
neighborhood is getting younger. Rimmon Heights has a higher percentage of 18-24-year old’s than the
cities average, as well
as a lower percentage of people over the age of 65. Most of the higher density areas of east and
southeast Rimmon Heights
have a generally lower median age (around 30) than the west and northwest parts (around 35).
Income levels tend to follow similar patterns, the southeast has the lowest median income per year
(around $28,000) while the
north and northwest (excluding the Kimball Street projects) have the highest (around $50,000).
The east and southeast portion of Rimmon Heights is the most diversified with the population
reflecting similar patterns of
other parts of Manchester’s more dense neighborhoods. The west/ northwest tends to be the least
diversified and still retain their
strong traditional French/ Canadian background.
RIMMON HEIGHTS NEIGHBORHOOD PROFILE
RIMMON HEIGHTS MANCHESTER
Number Percentage of Citywide
TOTAL POPULATION
2000 5,835 5.45% 107,006
1990 5,192 5.21% 99,567
Percent Change 1990-2000 12.30% 7.40%
OPEN SPACE, Percent of land area 17% 11%
RACE & ETHNICITY, 2000 Number and Percentages
White 5,089 (87%) 98,178 (92%)
Black 93 (2%) 2,246 (2%)
Hispanic 153 (3%) 4,944 (5%)
Asian 80 (1%) 2,487 (2%)
Native American 17 (<1%)
TOP FOUR LANGUAGES SPOKEN AT HOME, For those 18 and older,
2000 Number and percentages (Sorted by most prevalent within neighborhood)
English 4,324 (74%) 64,449 (79%)
French and French Creole 1,131 (19%) 7,992 (10%)
Spanish and Spanish Creole 140 (2%) 3,064 (4%)
Vietnamese 73 (1%) 480 (
Rimmon Heights Strategy 14
AGE, 2000 Number and Percentages
Under 18 1,427 (25%) 25,358 (24%)
18-64 3,619 (62%) 67,819 (63%)
65+ 726 (12%) 13,829 (13%)
RIMMON HEIGHTS MANCHESTER
Number Percentage of Citywide
MEDIAN HOUSEHOLD INCOME, 1999 $36,108 89% $40,774
POVERTY, 1999, Number & Percentages 745 (13%) 15% 11,103 (11%)
LOW/MODERATE INCOME PERSONS, 3,217 52,038
1999, Number and Percentages 55.1% 49.0%
LOW/MODERATE INCOME HOUSEHOLDS, 1,101 (43.9%) 23,702 (51.6%)
1999, Number and Percentages
HOUSEHOLDS & TENURE, 2000
Occupied Housing Units 2,505 6% 44,247
Percentage Owner-Occupants 31.2% 46.0%
The estimated number of potential clients within the Company's geographic scope is 0.
Distribution Strategy
Distribution will be via storefront sales, grub hub, gold belly online services. Website purchases, Etsy.
Local Farmer Markets in Bedford , NH
Local Farm Stores that sell local foods in NH
Promotional Strategy
The Company will promote sales using the following methods:
• Website & Ecommerce – illustrate what the business aims to achieve, what the business does,
how you can purchase products, where the business is located, joining special newsletter for
updates and special discounts.
• Facebook & IG Handles – Details of the business, what the business does, pictures of products,
ability for customers to comment and leave feedback and reviews. The business can illustrate
and host deals, promotions, collaborations and giveaways.
• Business Cards & Small Flyer Menu – To issue with purchase so customers have a contact for
the business or can share the information with friends and family. Reference to menu, flavors
and prices.
• Google Business /SEO/Maps- Business will come up to potential customers in search for
custom cakes, cupcakes in NH.
• Local Newspaper – includes information about the business that would attract older niche
market and let them know about us.
• Collaborations with local small businesses in Manchester. Announce special giveaways and
merchandise.
• Shop keep POS system, signs up customers with every receipt through MailChimp to subscribe
and receive special discounts as well as signs up to become a mail out contact for special new
products we will be introducing.
• Loyalty Program, for every purchase point system is rewarded to customer in a numerical
system to then achieve a discount on future service/purchase.
• Sign up to become a member of NH Made, get the sticker to assert we are a local business in
NH , be able to place product in their venues that is driven to promote to new clients and sales.
• Word of mouth referrals.
• MailChimp & MailMunch – Marketing Flyers/coupons and updates
• Postcards to be sent out with special information and contact details of business throughout the
local community within a 10 mile radius.
Campaign timing and costs.
• Website – Already up and running and receiving daily subscriptions from new customers for
update on opening of business.
• Facebook and IG Pages created 2 months ago before the opening of the business to gain traction
and attention from local NH residents and businesses.
• Business Cards- When business begins, purchase through vista print to include carry size menu.
• Postcards for mailing newsletter – predesigned and waiting to be printed out and mailed to
potential nearby residents and commercial offices.
• Newspaper Local costing of placing ad in the paper
SWOT Analysis
Strengths
• Baking with a focus on local seasonal ingredients, local Trinidad & Tobago spices and
traditional herbs.
• Working alongside local farms based in Merrimack Valley.
• Offering made to order cakes, cupcakes and pastries.
• Large Scale production for social events, weddings and celebrations.
• Only bakery offering exclusive Trinidad & Tobago foods and desserts.
• Vegan & Gluten Free Options for all custom orders.
• Walk in and Online purchasing available.
• Busy Main Street in Manchester.
• Experienced Baking/Cake Decorating and Retail Team from Triolo’s Bakery , Bedford NH
Weaknesses
• New to the market
• Small number of staff for production a wholesale scale.
• Close proximity to nearby Baked on Kelley St bakery.
• No parking facility
Opportunities
• Website Development to switch to ecommerce website facilitating direct online purchases.
• Partnerships with local small businesses in Manchester, NH.
• Catering for local events
• Wedding & Custom cakes for gluten free and vegan options
• Becoming a member of NH Made and gaining the benefits of being a locally made source in NH.
• Joining Women’s Chamber of Commerce
• Joining Caribbean professionals in the island community of NH and Massachusetts.
Threats
• Covid-19
• Competitors like Fredricks Pastries
• Bakery on Kelley Street
Services
First-rate service is intended to be the focus of the Company and a cornerstone of the brand's success.
All clients will receive conscientious, one-on-one, timely service in all capacities, be they transactions,
conflicts or complaints. This is expected to create a loyal brand following and return business.
Sample Menu for Bakery Attached.
IV. FINANCIAL PLAN
Attached we have provided the following financial information:
Wild Orchid Bakery LLC Financial Plan
References:
Size up analysis tool for Bakeries in Manchester NH
National Restaurant Association Economic Snapshot 2020
Market research through City of Manchester Department of Planning & Community Development
Neighborhood Initiatives.
http://www.manchesternh.gov/Departments/Planning-and-Comm-Dev/Long-Range-Planning/Master-
Plan
V: APPENDIX
Business Description of Pizza Restaurant Tano’s Pizzeria on 372 Kelley St. Manchester, NH 03102.
Well maintained location on a busy high traffic thoroughfare with great visibility corner and easy
access in Manchester’s West Side, Rimmon Heights. This is a densely populated area and close to
offices, residential homes, hospital and highway.
The space is currently set up as an Italian Pizza Shop with an Open Commercial Kitchen but could be
easily modified to fit a variety of concepts since it's been recently closed. It is 1,200 square feet, fully
equipped and furnished with seating for 28. There is also a 700 square feet basement with a walk-in
cooler, a walk-in freezer and plenty of area for storage.
Long term lease is available starting at a base rent of $1,500 per month (water/sewage included). Must
have good credit and references. This is a great opportunity of assets sale for an experienced restaurant
operator looking to start their own business or a current restaurant owner considering opening a second
location.
Resumes in order of roles.
Wild Orchid Bakery Owner
Shelly-Anne Storer
Cake Decorator
Manchester, NH 03103
6037248807
As a small-scale business owner, I would like to utilize my knowledge and experience in favor of the company. My experience in corporate sales and operations management will benefit the company to achieve growth, stability and mutual prosperity.
Authorized to work in the US for any employer Work Experience
Cake Decorator
Triolo’s bakery - Bedford, NH May 2019 to May 2020
Performed a variety of tasks such as finishing desserts for display , torte filling and decorating cakes and cupcakes. Maintaining clean work service areas and front of store operations. Assisted in opening and closing the bakery .
Responsibilities include: Filling, frosting, and decorating cakes, cupcakes, and decorating cookies. Taking customer orders and designing cakes for all occasions. Delivering occasional wedding cakes.
Skills and Abilities Great hand-eye coordination, basic math, able to follow both verbal and written instructions. Able to lift, push or pull at least 50 pounds unassisted, able to stand for long periods of time, Work Saturdays, and some nights (if required), Work alone (if required), great team player, have a passion for cake decorating!
I worked alongside the management team to promote the business on social media. Assisting with photography of products and layout design for social posts. Creating fun and unique cake designs.
Cook/Dietary Aide
Granite Ledges of Concord - Concord, NH May 2016 to May 2019
The Dietary Aide performs a variety of food service functions in maintaining clean and sanitary conditions of food service areas, facilities, and equipment. Assists in some aspects of food preparation.
RESPONSIBILITIES/ACCOUNTABILITIES: Handles food and equipment according to sanitation policies and procedures; Operates equipment in a safe manner; Reports any discrepancies in his/her area to department supervisor; Delivers and retrieves food carts to and from customer area; Sets up trays for meals/works tray line position;
Processes soiled trays, dishes and utensils from carts through dishwasher; Controls use of soap and cleaning agents in dishwasher; Returns clean items to appropriate places; Assists in the serving of food on the tray line;
Washes pots, pans and other equipment as necessary; Maintains cleanliness and sanitation through entire work areas; Performs daily or scheduled cleaning duties, in accordance with established policies and procedures; Scrubs and mops floors, cleans and sanitizes equipment; Empties trash contains regularly; Stocks food and paper goods in the storeroom area; Prepares snacks and beverages from between-meal service to customers; Prepares nutritional supplements and tube feeding products and delivers to customer areas; Reports malfunctioning equipment to the Food Service Director; Puts Customer Service First: Ensures that customers and families receive the highest quality of service in an attentive and responsive atmosphere which recognizes the individuals' needs and rights; Performs other tasks as assigned by the Food Service Director.
POSITION SUMMARY: The Cook/Baker is responsible for preparing and cooking a wide variety of food for customers, employees and visitors. He/she prepares food according to recipes and plans cooking schedules to meet mealtime schedules. In addition, the Cook performs related duties and cleaning duties, as assigned. The Cook directs other dietary employees in the absence of the Food Service Director and the Assistant Food Service Director.
RESPONSIBILITIES/ACCOUNTABILITIES: Handles and prepares food in accordance with sanitary regulations; Prepares palatable and appetizing meals, as prescribed for the customers by the attending physician; Meets required meal schedules; Takes necessary measures to avoid food waste; Properly cares for dietary equipment and production sheets; Follows menus and special diet instructions; Communicates freely with the Food Service Director; Cooperates with other dietary staff and center personnel; Puts Customer Service First: Ensures that customers and families receive the highest quality of
service in a caring and compassionate atmosphere which recognizes the individuals' needs and rights; Performs other duties as requested.
Owner/CEO
Simply Edible 2008 to 2015
Major Responsibilities • Directly responsible for the opening and closing of business on a daily basis. • Head baker and designer of cakes, cupcakes and specialty desserts. • Schedules deliveries to customers and function halls. • Hosts cupcake courses for both children and adults. • Lists promotional events on social media sites (i.e. Facebook, Twitter, Instagram, etc.). • Responsible for providing estimates to event coordinators and clientele. • Near-daily updates and modifications to company website. • Purchases products and liaises with direct owners of Clarification.
• Sale of Fondarific products in Trinidad & Tobago, first vendor of products in the Caribbean area. • Trains staff to conduct prep, baking, decorating, and other business operations. • Caters special and sporting events ranging from 20 to 400 people.
Education
Associate in Business
ROYTEC School of Business
Skills
• Cake Decorating, Baking, Cupcake Decorating (10+ years) • Pastry Chef • Photography • Dietary Aide Experience
• Food Service Management • Catering • Food Safety
Links
http://www.wildorchidbakery.com https://www.facebook.com/wildorchidbakery
Certifications and Licenses
Basic French Dessert and Pastry Course
April 2013 to Present
Certificate in Management
March 2000 to Present
Fundamentals of Marketing
Certificate Public Relations
March 2000 to Present
ServSafe Food Handler
May 2020 to May 2023
Passed exam with a 92% grade.
Assessments
Food Safety — Highly Proficient
April 2019
Proper food handling, storage, and equipment use for preventing the spread of foodborne illness. Full results: Highly Proficient
Cooking Skills: Basic Food Preparation — Highly Proficient
April 2019
Preparing food, using cooking equipment, and converting ingredient measurements. Full results: Highly Proficient
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
Publications
Meringue Nests
https://breakfastlunchdinnerandpunch.blogspot.com/2013/10/tropical-eton-mess.html?m=1
October 2013
Mad Hatter Theme Cupcakes
https://www.facebook.com/MaryEHebertPhotography/posts/593148247554936
December 2016
Cupcakes for Live Show , feeding local entertainers
https://www.facebook.com/pg/Dreevay-159658775619/photos/? tab=album&album_id=10151718586745620 February 2013
Ocean Theme Rainbow Cake for Dreevay
https://www.facebook.com/pg/Dreevay-159658775619/photos/? tab=album&album_id=10151228895005620 June 2012
Cupcakes and Cake for West Indies Cricketer Sunil Narine
https://www.facebook.com/pg/greatevents/photos/?tab=album&album_id=10151120973507402
August 2012
Created custom theme cake and cupcakes for Sunil Narine event. Hired by Great Events for the event.
Additional Information
• More than four (4) years of experience in the baking field. • Catering for large & private functions. • Marketing of products and services through needs and research. • Extensive knowledge of food preparation and resource budgeting. • Excellent administrative and communication skills. • Knowledge of quality control and sanitization procedures. • Ability to perform multiple tasks under pressure without missing deadlines.
Key Skills • Team management. • Knowledge of maintaining the company accounts. • Handling office documentation, e-mails, and records maintenance. • Ability to multitask. • Business ethics. • Time management skills.
ASSISTANT MANAGER OF WILD ORCHID BAKERY
KAYLEE M. SANDERS
Milford, NH 603-657-8632 [email protected]
PROFESSIONAL PROFILE Dedicated Management professional with proven experience working in a demanding environment. Committed to both leading and working amongst a diverse group of individuals in order to meet and exceed the expectations and goals of the company. A reliable, trustworthy individual with an unyielding desire for personal and professional growth as well as a constant determination to always learn, always excel, and always evolve. EDUCATION Associate of Science in Culinary Arts Nashua Community College 05/2015 WORK EXPERIENCE BAKER Bentley Commons at Bedford, Bedford, NH 10/2010- Present ♦ Independently create and design scratch-made desserts for 60+ residents each day
BAKERY MANAGER Triolo’s Bakery, Bedford, NH 09/2017-03/2020 ♦ Solely responsible for human resource-related tasks including job posting, interviewing, onboarding
process, and terminations
♦ Management of all shipping and receiving, inventory tracking and management
♦ Cash-handling
♦ Working knowledge of company payroll system and processes
♦ Enforce company rules and regulations, maintain all physical aspects of the business
BAKER Triolo’s Bakery, Bedford, NH 08/2016- 2017 ♦ Bake all products from scratch
♦ Assist with research and development
♦ Follow strict company policies with regards to federal cleanliness and safety standards
BAKER A&E Coffee and Tea, Amherst, NH 11/2014- 08/2016 ♦ Assisted in the creation and eventual expansion of a food program
♦ Menu design as well as the production of all baked goods for multiple locations.
Volunteering Second Chance Ranch Rescue, New Boston N.H.
Baker/Cake Decorator of Wild Orchid Bakery
J o c e l y n e A rc o i t e
108 West Broadway Apt. 2 Derry, NH 03038 • (603) 505-0432 • [email protected]
Objective:
To obtain a position where I can use my degree as well as gain experience in a company that will
provide me with a meaningful career and long-term growth opportunity.
Professional Experience:
Triolo’s Bakery - Bedford, NH
Production Baker
October 2019 - May2020
• Measure and mix ingredients to produce bakery products including cakes, pastries etc. using
precise bakery standards.
• Ensure correct quantities of baked goods are being produced daily and works with the
management team to implement production schedules.
• Manage the baking environment by maintaining quality presentation, monitor oven
temperature and baking times, and evaluate product against standards.
• Receive and store inventory, proof/prepare for baking, and bake to ensure the consistency of
product.
• Keep work area clean, organized and stocked, responsible for proper sanitation of the work
environment
Salon Tuscany – Derry, NH
Salon Manager July
2005 – October 2019
• Provide excellent customer service in all correspondence with clients via phone and face-to-face
interactions
• Coordinate employee schedules and client appointments
• Manager salon operations including product sales, shop appearance, and employ productivity
• Monitor and report overall business performance
• Ensure accuracy of invoices and purchase orders
• Mentor team members to promote efficiency and collaboration
Professional Skills:
• Ability to learn new tasks and job functions quickly
• Attention to detail
• Keep composure under pressure
• Adaptable to fast-paced working environment
• Time Management
Education:
Johnson & Wales University – Providence, RI
Associates Degree in Baking and Pastry Arts and Science
References:
Kaylee Sanders, Manager
Triolo’s Bakery
(603) 657-8632
Brianna Patterson, Production Baker
Triolo’s Bakery
(603) 418-4133
Dawne Guay, Salon Owner
Salon Tuscany
(603) 425-1033
Head of Retail, Wild Orchid Bakery
Kellie M. Haigh
PO Box 28, New Boston, NH 03070 | (603) 321-1666 | [email protected]
Objective
To teach fun, motivating and safe classes in various fitness genres to all fitness levels.
Education
DANCE EDUCATION | JANUARY 1991 | SCHOOL OF THE HARTFORD BALLET/HARTT SCHOOL OF MUSIC
· Major: Dance
· Related coursework: Ballet, Pointe, Variations, Jazz, Pedagogy, Kinesiology
BUSINESS MANAGEMENT | NASHUA COMMUNITY COLLEGE
· Related coursework: Accounting, Business Management, Marketing
Fitness Certifications:
• Zumba
• Zumba Tone
• Zumba Gold
• Kids Zumba
• Barre
• General Group Fitness
• CPR
Experience
PARAPROFESSIONAL | MOUNTAIN VIEW MIDDLE SCHOOL | APRIL 2016 – SEPTEMBER 2019
· Worked one on one with special needs students in a classroom setting.
FITNESS INSTRUCTOR | FITLAB FITNESS CENTER | MARCH 2010 - PRESENT
· Teach fitness classes in areas of Zumba, Pilates, Yoga, kickboxing, cardio and conditioning.
MANAGEMENT EXPERIENCE | VARIOUS COMPANIES| 1995 – PRESENT
· Directed several musicals.
· Choreographed musicals up to 100 people.
· Lead classes in dance and fitness up to 70 people.
· Assistant Manager 5,7,9
· Assistant Manager Deb Fashions
Bakery items/Custom Cakes . All baked and decorated by Shelly-Anne Storer
Giveaways already started on IG as example of Advertising working with existing local business in NH
such as Hometown Coffee Roasters in Manchester NH and Fouropals of Manchester. NH working in
synergy to gain new followers/clients
New Event listing using Wild Orchid Bakery for their micro weddings at The Gardens of Uncanoonuc
Mountains, Goffstown, NH. Current orders being places with Goffstown business. Clients have already
booked for August, September and June 2021