If all kinds of bakery products are the main character of the stage, but the protagonist still need to "stars" backing, in order to highlight its special and noble temperament on stage. How to shape the "protagonist" in order to please the consumer audience's heart? In addition to the need for operators to do a full range of thinking on the store's overall style perfect; in the bakery stores are responsible for shopping guide "waiter" plays a very important role, and only after rigorous training, and constantly enrich the product knowledge and service skills of the waiter, in order to bakery stores for the stage embellished into another dazzling rainbow.
For example, in the bakery store sales experience in the face, the waiter will often come across customers curious to ask some bread products are what materials? What flavor? Or price, shelf life ...... and other issues, the waiter can not ask a three know, or to perfunctory attitude to deal with. If your customers encounter these vomit-inducing waiters, the average consumer will be silent attitude, or no longer come to the door to buy the behavior of resistance? If the answer is yes, then this is also tantamount to invariably let the store lose countless instances of operational performance.
To effectively prevent the occurrence of these cases of the best countermeasures, play the "director" of the operator (store manager) in addition to stabilizing the various types of product quality, taste and price; it is necessary to promote the store "waiter" toward a comprehensive The company's product knowledge and hospitality skills should be enriched and improved. For example:
1
Product knowledge training:
Directors can be based on the store's regular production and sale of product categories, features, prepared in advance appropriate internal teaching materials, select a few senior foreman or supervisor is responsible for the implementation of the planned training of the old and new service personnel.
(2)
Service skills training:
In the bakery marketing management subjects, personnel management can be said to be one of the most difficult work. It not only involves the personnel itself quality, but also relates to how to make customers satisfied with all the sales reception service work of the store. Therefore, the director needs to formulate new standards from the appearance of the waiter's manners, speech, tone and clarity. In addition to the personal quality level of the waiter, it is more necessary to play the role of "director" of the operator (store manager) to constantly carry out the planned coaching of each waiter's "service reception" skills in order to achieve the initiative of "service reception".
Two. Bakery production program:
The biggest wish of all the staff of the bakery is to attract customers to come to the door to buy the products of the store. Because most bakery operators will be based on the local consumer market habits to determine the time of day various types of bread out of the oven, therefore, I do not know when to start, the traditional bakery every day fresh bread out of the oven time, mostly from three, four o'clock in the afternoon to start. From this, we can see that the product production plan is the most important part of the bakery business.
Many traditional bakeries are accustomed to start engaging in stock spotting and replenishment between 4 and 9 pm (or before closing) on the same day, generally by the store manager (production supervisor) to the store for a comprehensive understanding of the current sales and inventory status of the record, in order to serve as a basis for tomorrow's plan to produce what kinds of varieties and quantities. Improve the program to supply the store sales tomorrow. Today, the author will be related to the front store after the factory bakery production planning skills are described briefly after, to provide you with reference!
1, the traditional bakery production plan:
The general traditional (before the store and after the factory) bakery by the store manager or production (workshop) supervisor for the next day a full set of production plans. For example, the statistics of tomorrow's scheduled production of varieties, individual quantities and the total amount of the summary, and then adjust the appropriate production manpower and the need for raw materials, small appliances, packaging materials and other preparatory work.
Because of the different processes and nature of the production process of bread and cakes, the production plan of a small bakery (in front of the store and behind the factory), in addition to the need for temporary orders, most of them are accustomed to staggering the use of the "oven" baking products, making full use of the oven heat, in order to improve the baking of baking products in a timely manner as the goal. If the store has two ovens (three ovens), it will be a good idea to use them. If the store has two (three ****12 baking trays) more than the oven equipment, also need to make full use of each layer of the oven's effective thermal energy, in order not to waste electricity and production workshop staff time costs for the principle.
2, a small bakery a (three layer 6 tray) oven a day *** use 8 hours as an example:
Please refer to the following general production of bread and cake work arrangement of the case introduction:
(1) the first 1 ~ 2 hours of the main work: to make up for last night's shortages of bread and cake varieties, quantities of the main. The purpose is to first meet the local business district customers to buy
breakfast food habits, in order to enhance the performance of the first phase of the market, at the same time, began to carry out the production of other bread, cake categories of preliminary work.
(2) 2 ~ 4 hours of the main work: replenishment of cake products and new varieties (including the first 1) is the main. Its purpose is to use this time for cake products production, so as not to affect the progress of bread products in the final stage of production, on the one hand, to master a variety of cakes, bread to adapt to the various layers of different temperatures of the oven, on the other hand, can also be avoided because of the two groups of employees to be used at the same time *** with a roasting oven, which affects the quality of the store's bakery products.
(3) the 4th ~ 7 hours of the main work: to replenishment of bread products and new varieties (including the first 1 ~ 2 items). The purpose is on the one hand, the last stage of preparation of bread semi-finished products, baking and complete the process, on the one hand, to bake the finished product one after another pushed to the front hall (store) on the shelves to be sold.
(4) The main work after the 8th hour: After the bakery products are taken out of the oven, except for the products to be sold naked on the spot, they need to be cooled down naturally for about 1~3 hours before they can be packaged and re-sold, so as not to shorten the shelf life of the products due to the residual heat of the products before they are packed into the bags, which affects the quality of the products and the performance of the store.
(5) grasp the pulse of the local market (general business district distinction: morning market, morning market, noon
market, afternoon market, evening market, midnight market).Each region has a different consumer habits of the market, and therefore have a different gathering of people time, the so-called peak market time. Therefore, if bakery operators want to create ideal turnover, they need to first understand the local business district's consumption habits and the pulse of the gathering crowd hours. In the peak hours of the crowd can fully satisfy the desire of customers to buy goods, triggering the product on the shelves of the hot sales time skills, is also a bakery operators need to learn a lesson.
Three. Mastering the timing of goods on the shelves:
Many bakeries and cake stores are unable to properly grasp the local consumer tastes and the number of demand, so that usually there will always be some products are either out of stock or returned; or because of the limited number of the day's production, resulting in some customers may be empty run a trip to the futile complaints, and even no longer come to the door in the future phenomenon. These imbalances in production and marketing plans are challenges that are usually difficult for pastry and bakery operators to master.
Since most bakery products are handmade, especially under the dual constraints of product freshness and shelf life, bakery operators (store managers) can't keep their production schedules static if they want to fully supply their products during peak hours to meet the needs of their customer base. Based on his past experience of serving the bakery industry for more than 20 years, the author suggests the following points of experience for your reference:
(1) Use the advantage of "Temperature Management":
1. Semi-finished products:
The final temperature of the dough after mixing affects the aging effect of the finished products of bakery products, and the temperature of space in the refrigerator has a delaying effect on the dough, and the temperature of the space has a delaying effect on the dough. The temperature of the space has a delayed waking effect on the dough, low and medium temperature storage of eggs on the egg batter whipping has a helpful role ......, all kinds of baked goods of good quality or not, have a certain relationship with the above production process standards. Just put into the baking industry operators, especially as soon as possible to understand and master the details of each product production standard process and temperature requirements.
Through the advancement of modern technology, most of the experienced baking technicians are able to master the scale of temperature, humidity and time of semi-finished products, and simplify the complexity of the general finished product production process, in order to ensure the quality and flavor of the product standards.
2. Finished products:
If we can plan the production of various bakery products with different temperatures and shelf life as the basic conditions, and launch various bakery varieties to enrich the display shelves of the store, in this way, in addition to increasing the diversity of products in the store; we can also indirectly satisfy the performance of the sales target.
For example, cookie products can achieve longer shelf life due to lower water content ratio, therefore, we can consider adopting the strategy of usual multi-production; secondly, for example, chiffon cake with higher water content ratio, if we can use the heat preservation bag to make simple package immediately after cooling down completely at the first time after coming out of the oven and store it in the freezer for three hours; then store it in the general refrigerator to reserve it, then we will not only achieve the goal of preserving the flavor of the cake itself, but also achieve the goal of preserving the flavor of the cake itself, but also achieve the goal of preserving the taste of the cake itself. To achieve the preservation of the flavor of the cake body itself, and can extend the shelf life of the cake body, and the purpose of planning the production.
(2) Make good use of the advantages of modern production equipment:
In view of the complicated production process of all kinds of bakery products, the instability of the quality of manual work and the increasing cost of manpower control and other factors, Europe and the United States, and other advanced countries in the baking industry early to promote the "machine instead of manpower" of the new concept.
If the store has been experiencing the market phenomenon of unstable quality and high labor cost, it may represent that the bakery operator must face the new challenge of local consumer mainstream demand, and then need to formulate a set of "machine instead of manpower" as soon as possible, in order to cater to the favor of more customers, and then promote the sustainable development of the bakery business. In order to cater to the favor of more customers and promote the sustainable development of bakery business. For example, the use of "refrigerated (frozen) automatic control box" can be completed in advance of the shaping of the "semi-finished" dough stored in advance, and then set the need to enter the oven baking waiting time, it can be completed automatically heated, humidified role, according to the expected time to come out of the oven accurate The product will be available for customers to buy and sell.
(3) Adjustment of shelf life of different products:
We will analyze the daily scheduled supply of all bakery products to 100% of the total gross product: for example, according to the current different types of products with different shelf-life re-categorization and make a good distinction between the various types of products to calculate the total amount of production of various types of products and gross product of the comparison of the percentage of how much is it?
If the daily sales of the poorer varieties of further analysis, why it will be slow-moving, or the phenomenon of returns? In addition to carefully analyzing the reasons for its occurrence, the operator (store manager) should prepare in advance the varieties that can replace this lagging product in order to successfully achieve the store's performance and sales goals.
1, adjust product returns and shelf life:
Operators (store managers) should pay attention to the daily returns of varieties and quantities of data, and can actively explore why the return of the reasons; it is recommended that should be explored from the "product shelf life", in addition to the human factor, in the determination of tomorrow (or a few days later) of the total product production plan, the operator (store manager) should be able to determine the product's shelf life. In determining tomorrow's (or a few days later) production plan for all products, the operator (store manager) can consider increasing the supply of products with a longer shelf life (such as cookies) to fill in the quantity and sales of products with a shorter shelf life, in order to make up as soon as possible for the intangible loss of profits that may result from frequent slow-moving products that have to be returned.
2, constantly coordinating production and marketing conflict points:
Operators will be too much production for the product, not sold and worry about 'on the other hand, the product if there is not enough to sell the phenomenon, but also will make operators worried; bakery operators to properly grasp the balance of production and marketing of store products, it is a very challenging work.
Prior to the implementation of the bakery's production plan, how to successfully coordinate the production and sales of conflict points, which of course requires operators to go through an in-depth study in advance and continue to coordinate (until the balance of production and sales of data until the emergence of), for example, you can take the following suggestions for the response to the countermeasures:
(1) According to the monthly price of a variety of products, flavors, packaging, sales and returns of the volume of the record table for the analysis? analyze?
(2) Analyze the correlation between the store's current production manpower, technology, equipment, and production process and the sales target amount to see if there is any need for improvement?
(3) Usually, the production process of each bakery product, the timing of goods on the shelves for sale, need to be constantly based on the operator due to "manpower, technology, varieties, tastes, raw and auxiliary materials and production equipment" generated by the point of conflict, to carry out production and marketing process coordination work.
Four, construct a happy and joyful baking stage
In the production and marketing process operation week after week, does the operator (store manager) understand the changing consumer market? Are they familiar with the characteristics of all kinds of bakery products? Does he or she grasp the timing of various bakery products on the shelves appropriately? Is a good management system introduced? Does he/she flexibly utilize the marketing management strategies? Do you make sure that the bakery products are delivered to the customers in time?
Only if we strive to fulfill the above requirements, we can gradually accumulate popularity and cohesively build up a prosperous shopping center; and then we can construct a bakery stage that makes employees, customers, and the owner feel happy and joyful, and lay the rock for the bakery's successful operation.