- Joined
- Feb 25, 2021
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- 6
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Hi everyone! I recently landed a job as a baker and am struggling with volume/waste! I have only ever worked in fast paced restaurants where there has been little waste due to many outlets for creativity, but I'm feeling a bit stuck with the baked goods. For example, last week we sold 5 cheesecake slices TOTAL. This week, I pulled 5 from the freezer for the week. We sold NONE. All went home with staff. Its just so hit or miss and now I feel we haven't even profited.
To preface, we are a restaurant in California, located within a very large commercial business park that has just recently become "busier", but (due to many people working from home) still basically dead! we anticipate it slowly becoming busier, as more and more people return to work, but for now I am trying to find ways to provide quality product, and variety, without much waste.
We are currently doing banana bread, coffee cake and muffins in the morning...chocolate chip cookies, ginger molasses cookies at lunch, a cheesecake, and a couple of Gf and Vegan items(the longest lasting!). I recently attempted a danish and brioche morning bun. We ended up getting rid of too many because we just had too few customers that day and I'm not a fan of day old pastries unless they're toasted up in my home oven first.
So...I've hit a wall.
I've never encountered this issue, and I am not sure I am handling it the right way. One day I'll run out of cookies, the next I'll sell none....is this a common issue with bakeries? How can I combat it? Any ideas for repurposing product? I've been researching ways to extend shelf life..
p.s. this is my first post and I am SO happy to have discovered this forum! What a great way to learn from, help and support each other in the baking world!
Not sure what kind of response I'm looking for, and I'm kind of unsure why I am even posting this haha I think maybe I just needed to vent? But truly, ANY advice would be greatly appreciated....
P
To preface, we are a restaurant in California, located within a very large commercial business park that has just recently become "busier", but (due to many people working from home) still basically dead! we anticipate it slowly becoming busier, as more and more people return to work, but for now I am trying to find ways to provide quality product, and variety, without much waste.
We are currently doing banana bread, coffee cake and muffins in the morning...chocolate chip cookies, ginger molasses cookies at lunch, a cheesecake, and a couple of Gf and Vegan items(the longest lasting!). I recently attempted a danish and brioche morning bun. We ended up getting rid of too many because we just had too few customers that day and I'm not a fan of day old pastries unless they're toasted up in my home oven first.
So...I've hit a wall.
I've never encountered this issue, and I am not sure I am handling it the right way. One day I'll run out of cookies, the next I'll sell none....is this a common issue with bakeries? How can I combat it? Any ideas for repurposing product? I've been researching ways to extend shelf life..
p.s. this is my first post and I am SO happy to have discovered this forum! What a great way to learn from, help and support each other in the baking world!
Not sure what kind of response I'm looking for, and I'm kind of unsure why I am even posting this haha I think maybe I just needed to vent? But truly, ANY advice would be greatly appreciated....
P
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