Yihao Classroom
This baker is amazing; one is enough for the whole shop!
Many bakers have dreamed of opening their own cake shop, but without practical management experience, making the transition is challenging. Even if they do open a shop, running it is often difficult. Truly successful bakers not only have top-notch skills but can also handle multiple roles, seamlessly switching between owner, salesperson, and baker. Some have even created their own baking brands. How do they do it?
Control the quantity of baking materials purchased.
Generally, when raw materials are abundant, there is a greater tendency towards waste. Therefore, in addition to the bakery owner, bakers must also have a concept of how much product can be made from a certain quantity of raw materials. When purchasing raw materials, supplies, and packaging materials, control the quantity to exactly what is needed. Avoid over-ordering, which encourages waste, and avoid increasing storage to reduce management hassles.
Establish a good signing and receiving system.
All raw materials entering and leaving the bakery, as well as the handover of intermediate products, should have a good signing and receiving system to clarify responsibilities. This makes it easier to track and correct any waste. For example, when raw materials are delivered, record the quantity received. Only sign for the actual quantity received; avoid pre-signing or back-signing. In addition to signing for incoming raw materials, the baker should sign for the quantity of materials received, and the amount of dough that can be mixed should be recorded and signed. The shaping personnel should record and sign for the amount of dough received, the amount of dough divided, and the number of products made. Each stage should have weight and quantity records and signatures, making it easier to control waste and understand overall production and product quantity.
Verify material quantities.
Regularly verify the inventory of raw materials, the amount used, the price of raw materials, and the products made to avoid errors. When the owner is busy, the baker should do this, which is very effective for normal bakery production and waste prevention.
Categorize and store materials to prevent spoilage.
Raw materials should be stored according to their properties and categories. Some raw materials require special processing before storage, depending on their properties. Therefore, bakers should learn about baking materials to ensure proper storage and prevent damage, spoilage, contamination, decay, and waste.
Follow the FIFO principle.
Strictly adhere to the FIFO (First-In, First-Out) principle. Older raw materials in the warehouse must be used first; do not allow bakers to use materials based on preference or convenience, which can lead to spoilage.
Strictly follow standard product recipes and procedures.
Some bakeries allow bakers to freely create products, with the types, recipes, and production processes entirely in their hands. This is risky for the bakery. The consistency of product quality, size, weight, price, and raw material costs cannot be controlled, making it difficult to manage profits. Therefore, bakers must establish standard recipes and production processes and strictly adhere to them to ensure consistent product quality.
Avoid waste due to over-baking or under-baking.
Baking is the final and most important step in baking. No matter how good the raw materials or shaping are, if the product is burnt, it is a significant loss and waste. Baking is not difficult; it requires patience and focus to control the temperature and time. Bakers should pay attention to temperature changes and baking time. Timers and alarms can help remind bakers when to remove products, reducing waste.
Develop good cleaning and hygiene habits.
Hygiene and safety are crucial in baking. Only a clean environment, clean equipment, and hygienic staff can produce safe and hygienic baked goods. Bakeries with good cleaning habits not only supply safe and hygienic products but also increase shelf life and ensure reputation. Bakers directly handle baked goods and should pay extra attention to hygiene and cleanliness.
Develop good weighing habits.
Accurately weigh all raw materials needed for production. Accurately weigh the mixed dough, shaped dough, and baked products to control product quality and cost. Many bakers do not have accurate weighing habits, relying on experience to estimate ingredient quantities. They believe weighing slows down production, which is a serious mistake. Accurate weighing doesn't take much time. Speed without accuracy is not beneficial.
Find ways to utilize leftover products.
Sometimes, leftover products cannot be sold. Discounting them can damage the bakery's quality standards. Therefore, bakeries should create new products using leftover products to avoid losses.
Do not discard any dough or batter.
Completely scrape the mixing bowl to avoid waste and maintain cleanliness.
Develop inventory habits.
How much was produced today? How much was sold, and how much is left? How much is planned for tomorrow? These are not just for the owner; bakers should also have a general estimate.
These practices may seem tedious, but they are not difficult. By being careful and responsible in every step and persevering, you can become a successful baker and open a successful cake shop! If cake shop owners demand this from their bakers, their management will be easier and more successful!
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Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)