If all kinds of baking products are the protagonists on the stage, but the protagonists still need stars to set off, in order to highlight their special noble temperament on the stage. How to create a "protagonist" who pleases consumers? In addition to the need for operators to do all-round thinking and improvement in the overall style of the store; The "waiter" in charge of shopping guide in bakery plays a very important role. Only the waiter who has undergone strict training and constantly enriched product knowledge and service skills can decorate the bakery stage into another dazzling rainbow.
For example, in the face-to-face sales experience of bakery, waiters often meet customers who are curious and ask what materials some bread products are made of. What flavor? Or price, shelf life, etc. The waiter should not ask three questions or respond perfunctorily. If your customers meet these annoying waiters, will the average consumer resist in silence or stop buying at home? If the answer is yes, then this is tantamount to invisibly losing countless examples of our store's operating performance.
In order to effectively prevent these situations, operators (managers) who play the role of "directors" should not only stabilize the quality, taste and price of various products; It is necessary to comprehensively promote store "waiters" to enrich product knowledge and improve reception service skills. For example:
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Product knowledge training:
The director can prepare suitable internal teaching materials in advance according to the categories and characteristics of the products that our store often sells and sells, and select several senior foremen or supervisors to be responsible for the planned training of new and old service personnel.
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Service skills training:
Personnel management is one of the most difficult tasks in the marketing management of bakery. It involves not only the quality of the staff themselves, but also how to satisfy customers with all the sales and reception services of our store. Therefore, the director needs to set new standards from the appearance, manners and tone of the waiter. In addition to the personal quality level of waiters, managers who play the role of "director" need to continuously train each waiter's "service reception" skills in a planned way, so as to actively grasp the reception opportunity of each customer's door-to-door purchase of products, so that each door-to-door customer can be satisfied, leave a good impression and be willing to spend again.
2. The bakery production plan:
The biggest wish of all employees in the bakery is to attract customers to buy our products. Because most bakery operators will decide the baking time of all kinds of bread every day according to the habits of the local consumer market, I don't know when to start. The baking time of fresh bread in traditional bakeries usually starts at three or four o'clock in the afternoon. Therefore, product production planning is the most important part of bakery management.
Many traditional bread cake shops are used to ordering replenishment between 4~9 pm (or before closing time). Generally, the store manager (production supervisor) goes to the store to make a comprehensive record of the current sales and inventory status as the basis for planning what kind and quantity to produce tomorrow. Improve the procedure of supplying stores for sale tomorrow. Today, the author will outline the production planning skills of the front shop and the back factory of the bakery for your reference!
1, production plan of traditional bakery:
Generally, the manager or production (workshop) supervisor of a traditional bakery (front shop and back factory) will make a complete production plan for the next day. For example, make a summary of the varieties, individual quantities and total quantities scheduled for production tomorrow, and then appropriately adjust the production manpower and the necessary preparations for raw materials, gadgets and packaging materials.
Because the production process of bread cake has different technologies and properties, the production plan of small-scale (front shop and back factory) bread cake shop is mostly used to stagger the use time of baked products in the oven, make full use of the heat energy of the oven, and improve the timely baking of various baked products. If there are more than two ovens in the store (three layers of *** 12 baking trays), we should also make full use of the effective heat energy of each layer of ovens, so as not to waste electricity and the time cost of workshop personnel.
2. Take the oven of a small bakery (three floors and six plates) as an example, and use it for 8 hours every day:
Please refer to the general bread cake making work arrangement introduced in the following cases:
(1) 1 ~ 2 hours main work: mainly to make up the variety and quantity of bread cakes that were out of stock last night. The purpose is to satisfy customers' purchases in the local business district first.
The habit of breakfast food, so as to improve marketing performance in the first stage of operation, and at the same time start the preliminary work of making other bread and cake categories.
(2) Main work in the second to fourth hours: supplement cake products and new varieties (including the first phase 1 item). Its purpose is to use this time to make cake products so as not to affect the progress of bread products in the final production stage. On the one hand, we should master the ovens that can adapt all kinds of cakes and breads to different temperatures on each floor, and on the other hand, we can avoid affecting the quality of baked products in our store because two groups of employees have to use the ovens at the same time.
(3) Main work in the 4th-7th hour: replenishment of bread products and new varieties (including the first 1~2 items). On the one hand, the purpose is to bake the semi-finished bread products prepared in the previous stage, and on the other hand, to push the baked products to the front office (shop) for sale.
(4) Main work after the 8th hour: After baking the general baked products, they should be on site.
Except for bare products, it needs natural cooling 1~3 hours to use.
Carry out packaging and reselling work to avoid bagging because the products still have residual heat, resulting in
Shortening the shelf life of products will affect the quality of products and the performance of our store.
(5) Grasp the pulse of the local prosperous market (the general business circle is divided into morning market, morning market and afternoon market).
City, afternoon city, dusk city, midnight city).
Every region has markets with different consumption habits, so there are different crowds gathering periods, which is the so-called busy market period. Therefore, if bakery operators want to create ideal turnover, they need to know the consumption habits of local business districts and the pulse of gathering people. It is also a lesson that bakery operators need to learn, fully satisfying customers' desire to buy goods and detonating the opportunity for people to sell goods on shelves during peak hours.
3. Grasp the timing of goods on the shelves:
Many bread cake shops can't properly grasp the tastes and quantity demands of local consumers, so that some products are usually out of stock or returned; Or because of the limited production on the same day, some customers may make an empty trip, complain, or even stop coming to the door in the future. These unbalanced production and marketing plans are the challenges that ordinary cake and bakery operators are usually difficult to master.
Because most baked products are mainly made by hand, especially under the dual constraints of product freshness and shelf life, baking operators (store managers) hope to fully supply products to meet customers' needs during peak hours, so their production plans cannot be handled by unchanging traditional methods. Based on my previous experience in serving the baking industry for more than 20 years, the author suggests the following experiences for your reference:
(A) using the advantages of "temperature management":
1, semi-finished products:
The final temperature of the stirred dough will affect the aging of bread products, the temperature in the cold storage space will delay the proofing of dough, and the eggs stored at medium and low temperatures will help to get rid of the egg paste ... The quality of various baked products has a certain relationship with the above production technology standards. Especially the operators who just entered the baking industry need to know the details, standard process, temperature and other requirements of each product as soon as possible.
Through the continuous progress of modern science and technology, most experienced baking technicians can master the scale of semi-finished products in temperature, humidity and time, simplify the complexity of the manufacturing process of general finished products, and ensure the standard of product quality and flavor.
2. Finished product:
If we can take the different temperatures and shelf life of various baked products as the basic conditions for planned production, we can introduce various baked products to enrich the display shelves of stores, which will not only increase the diversity of our products; It can also indirectly achieve the purpose of performance sales.
For example, biscuit products can achieve the purpose of long shelf life because of their low water content, and the strategy of mass production can be considered; Secondly, for example, Qifeng cake with high water content, if it can be completely cooled at the first time after being discharged from the furnace, it will be simply packaged in an insulation bag and then transferred to the freezing room for freezing for three hours; If it is transferred to the general cold storage for standby, it can not only preserve the flavor of the cake, but also extend the shelf life of the cake and plan production.
(B) make good use of the advantages of modern production equipment:
In view of the complicated production process of various baking products, unstable quality of manual operation and increasing cost of manpower control, the baking industry in advanced countries such as Europe and America has long promoted the new concept of "machines replacing labor".
If there are market phenomena such as unstable quality and rising labor costs in our store for a long time, it may mean that bakery operators must face the new challenges of local mainstream consumer demand, and then need to draw up a new plan of "replacing labor with machines" as soon as possible to cater to the favor of more customers and promote the sustainable development of baking. For example, using the "cold storage (freezing) automatic control proofing box", you can pre-store the formed "semi-finished" dough, and then set the waiting time for baking in the oven, so that you can automatically heat and humidify it and supply it to customers accurately according to the expected baking time.
(3) Adjusting the quality guarantee period of different products:
If 100% is used to analyze the gross output value of baked products scheduled to be supplied every day, for example, according to the different shelf life of various products at present, what is the comparison percentage between the gross output value of various products and the gross output value?
If we further analyze the varieties that are not sold well every day, why are they unsalable or returned? Operators (store managers) not only need to carefully analyze the reasons; We should prepare varieties that can replace this unsalable product in advance to successfully achieve the sales target.
1. Adjust product return and quality guarantee period:
Operators (store managers) should pay attention to the variety and quantity of returned goods every day and actively explore the reasons for their return; It is suggested to discuss from the perspective of "product quality guarantee period". In addition to human factors, operators (store managers) can consider increasing the supply of products with long shelf life (such as biscuits) when determining the production plan of all products tomorrow (or a few days later) to fill the quantity and sales of products with short shelf life and make up for the intangible losses that may be caused by frequent unsalable sales and returns as soon as possible.
2. Constantly coordinate production and marketing conflict points:
Operators will worry that the product output is too high to sell. On the contrary, if the product is not sold well enough, it will also worry operators. For bakery operators, it is a very challenging job to correctly grasp the balance between the production and sales of store products.
Before implementing the production plan of the bakery, how to coordinate the conflict between production and marketing smoothly, of course, requires the operators to conduct in-depth research and continuous coordination in advance (until the production and marketing data are balanced). For example, the following suggestions can be taken as countermeasures:
(1) Analyze the price, taste, packaging, sales volume and return volume of various products every month?
(2) Analyze the correlation between our current production manpower, technology, equipment, production process and business objectives, and see if there is any need for improvement.
(3) In normal times, the production process of all kinds of baked goods and the opportunities for goods to be put on the shelves all require the operators to coordinate the production and marketing processes according to the conflict points caused by "manpower, technology, varieties, tastes, raw materials and production equipment".
Fourth, build a happy baking stage
In the repeated operation of the production and marketing process, has the operator (store manager) carefully understood the ever-changing consumer market? Are you familiar with the characteristics of various baking products? Did you properly grasp the timing of all kinds of baked goods on the shelves? Has a good management system been introduced? Do you use marketing management strategies flexibly? Are exquisite baking products delivered to customers in time?
Only by striving to complete the above requirements can we gradually accumulate popularity and gather prosperous stores; Then build a baking stage that makes employees, customers and bosses feel happy, and lay the foundation for the successful operation of the bakery.