Yihao Classroom
Cake shop profit maximization has a secret! Do you know it?
Every cake shop owner hopes their business will thrive, with the lowest costs and highest profits. But how low should costs go? How can costs be reduced without affecting cake quality or service?
The following tips may help you easily resolve the conflict between profit and cost.
Buy less, buy often.
Experienced bakers know their bakery's normal sales volume. Use this to determine how much raw material to purchase. Buy more frequently during peak seasons. Avoid buying large quantities at once to save time, as this can lead to waste if ingredients expire. Even if not expired, use existing stock before buying more to prevent spoilage and maintain quality. Careful management of raw material purchases can save a cake shop significant costs.
Adjust business strategies.
Purchasing staff should monitor market information and raw material price changes, informing bakers to adjust products accordingly. When prices change and sales are good, buy more inexpensive, durable products. For expensive ingredients, monitor market fluctuations to adjust cake prices as needed.
First in, first out.
Bakers should check available ingredients before starting. Use existing stock first to avoid waste; this is the "first in, first out" principle.
Packaging techniques.
High-end cakes can have more elaborate packaging. This provides a visual appeal before the customer tastes the cake, enhancing perceived value.
Separate funds, incentivize employees.
Separate fixed and current assets. Tie turnover and gross profit to employee salaries to encourage participation in bakery management.
Quality assurance.
Ensure the quality of purchased ingredients. Reject substandard or short-weight ingredients; processing staff should not process them; bakers have the right to refuse to use them; and servers have the right not to sell them. This ensures quality and reputation. Use high-quality ingredients effectively.
Category: A helpful tip
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