Wild Orchid Bakery LLC

BUSINESS PLAN

Prepared by:

Shelly-Anne D Storer 52 W Elmhurst Ave

Manchester, New Hampshire 03103 Tel: 6037248807

shellystorer@wildorchidbakery.com 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

shellyserrao81@icloud.com

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 KMSanders1630@yahoo.com

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 • jocelyne.guay@gmail.com

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 | kellie.haigh@gmail.com

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