How to organise your team and production during the busiest months
Summer is here. To help your establishment shine during this key season, you need the best possible products and the right team behind them. Here are a few recommendations.
Summer means full terraces. Any bakery or bakehouse, or cafe dreams of reaching this point, because it means the business is running at full capacity. The challenge, however, is not only getting there, but keeping up the pace throughout the coming months. Bringing in extra staff and reorganising shifts is important, but so is ensuring product quality and service agility, especially now, in summer.
In this context, organisation is not optional; it is essential. Good planning is just as important as the assortment you are going to offer. Having delicious, varied pieces that can be prepared through simple processes is key, and frozen doughs can help you a great deal in this respect. Let’s take a closer look.
Simplifying processes, improving productivity
More and more businesses are opting for standardised processes and effective product ranges without the need for major investment. The aim is to ensure that quality, flavour and texture remain consistent in any situation. But that is not all. Having products that only require a quick bake-off, or a very specific and simple finish or decoration before serving, means production can be managed by different staff profiles, something that is especially useful during this very busy season.
Bringing in temporary staff does not have to mean losing efficiency, provided processes are clearly defined and products are intuitive to handle. A simplified operation, after all, frees up time so employees can focus on customer service, an especially important aspect during these summer months. Splitting production into several batches, organising work by stations (one person at the display counter, another handling bake-off, and so on), and preparing the next day’s production in advance to avoid last-minute improvisation are also useful tips that will help staff perform at their best.
Bread and pastries to meet growing demand
Bread is one of the products with the highest turnover, so having references that can be served quickly and efficiently, without complicating operations, is essential. Frozen par-baked bread is, in this respect, a great ally.
Two products can make your day-to-day work easier. First, the Daily Baguette Express, which combines high quality with strong presence at the point of sale. It also stands out for its generous format and its thin, golden, crunchy crust, paired with an open, light and airy crumb. The ideal solution when speed matters, but visual impact cannot be compromised.
Second, the Mini Urban Brioche, a mini brioche supplied in sheets, ready to separate and fill quickly and practically, and perfect for delighting your customers on different consumption occasions. It is soft, tender and fluffy, and also adds colour and value to any setting.
The same philosophy can be applied to pastries. Working with pre-portioned pieces, or products that are easy to eat or take away, makes the workflow easier. Starting from this base also improves onboarding for new team members and reduces production errors, while also making it possible to adapt to demand at any given time and fine-tune stock levels as much as possible.
There are many pieces that make it possible to build an attractive offer without excessive requirements. We recommend some designed especially for those with a sweet tooth, such as the Croissant Cinnamon Whirl, the Apple Puff Pastry, the Hoops Dubai Style or the Dubai Style Muffin (we spoke about this trend some time ago), and others for those who cannot resist a savoury bite, such as the Chicken Curry Square and the Burger Square.
Practical tips to keep summer under control
- Standardise bake-off processes and prioritise products that are easy to prepare. Define timings, quantities and replenishment guidelines. All of this will help every team member know what to do and how to proceed at all times.
- Plan production in several batches and design a balanced assortment. Prepare small quantities throughout the day to minimise waste, and combine high-turnover products with references that add variety.
- Make it easier for additional staff to get up to speed. Having a simple guide with the basic preparation, replenishment and presentation steps speeds up learning and improves coordination.
In addition to the above, remember to review sales to analyse what works best in each time slot. This will also help you adjust production and avoid both stockouts and surpluses.
During the busiest months, focusing on simple processes, easy-to-prepare products and an efficient, solution-oriented team is key. Let’s go for it!
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