Abstract
Bakery industry is one of the key sectors within the production of food products; however, there is a decrease of staff and lack of interest in studying or doing business in this branch, which is consistent with below‑average wage. Very low labour productivity associated with labour intensity and a low economic performance of the industry is also characteristic. This article aims to identify whether those unfavourably evolving characteristics are common to the entire industry, or relate only to specific types of businesses and if they differ significantly among these companies. The existence of companies with similar characteristics will be verified based on cluster analysis which will define the key players on the Czech market with bakery and confectionery products. The results show that there were statistically significant differences in most of the evaluated indicators among the companies producing bakery when we classify the companies according to their size, ownership and use of grant funds. According to the cluster analysis, two key players that represent a threat for other groups of companies were identified on the market. In the risk there is mainly a group of micro and small enterprises with family ownership, whose economic position is weak, even if it represents the largest category. Therefore, more attention should be paid to this group of enterprises and focus on their development and access to finance for the development of their business.
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