Bakery Resource Consulting

General product information

Product development

Never having time to focus on R&D and new concepts are two of the top areas of opportunities in most bakery operations, whether in loss of creative bakers or just not having the time. We provide a hands-on approach in learning your operation and quickly identify missed opportunities. Using your current existing operations as the model for opportunities, not adding capital expenditures in mind.

New product concepts based on existing operations
Creating brand identity
Launching & roll out of new product lines
Wholesale retail competition and customer analysis
Margin review / goals
Development of new bakery product lines
Baker percentage formulations with costs
Tailored built Artisan Bread programs
All natural starter development for brand identity
Pastry line menus and formulations
Seasonal product line calendars
oSignature products
oSeasonal formulations
oRotational products
oHoliday formulations

Formulations
oBakery operation formulations
Current formulation functionality
Production formulation accuracy
Current formulation format
Current cost analysis
Formulation opportunities
oAccuracy
Batch size
Consolidation

oFormulation restructuring
Baker percentages
Balanced formulations
Commodity consolidation
oNew formulations
Product development costed formulations
Margin driver & non-driver formulas
Lost leader formulas Sales driver
Exclusive One of a kind formulation
Roll out of new formulations and implementation


Design & Layout

After 20 years in the baking industry from start up, multi unit and manufacturing. Our expertise in bakery layout work flow and design has been proven with such successful operations as six eatZis bakeries, Mix , multiple new Whole Foods Markets and Award winning Whole Foods fully scratch bakery in the United Kingdom.
With a proven track record of operation design we create an actual realistic working flow and make use of operational square ft ting a positive working environment for your team with correct operational workflow. Capitalizing on output per square foot in existing an new operations.

Bakery design
oStation development
oWork flow of product lines
oEquipment selection
oSmallwares

Operations & Systems

With daily operations everyone going threw the motions but are those motions placing you among the best in the market place. We take your operation as our own and take a hands on approach to evaluating development & operational opportunities. Building depth of knowledge within your team based on proven systems that involve timelines and operational flow will result in an efficient and well executed operation.

Evaluations
oSystem / product flow
oLabor production ratio
oUnits per hour
oProduction timelines
oEquipment
oTeam assessments
Depth of Knowledge
Labor efficiencies
Labor Performa
oProduction scheduling
oQuantity VS Quality
oWaste control

Production writing
oProduction sheet development
oIdeal production writing theory
oLabor rate to production ratio
oOrdering processing / order guides

Systems
oDay to day operation standards
oIdeal production flow
oDistribution flow
oOrder guides

oCost of goods
Commodity cost file audit
Cost of goods review
Ingredient storage compliance
Established par levels & maintaining
Inventory maintenance
Monthly inventory process
Inventory audits

Training


Training and depth of knowledge is the hearth and strength of your business and full and consistent training you empower your team to make the right decisions for the right reasons. Improvements on quality, consistency and threw put are a result. Turnover is drastically reduced when teams are trained to identify correct process and procedures. Performers are identified and non-performers are evaluated.

Depth of knowledge evaluation
Smooth work flow environment
Training material development program
oTraining the trainer
oProduct training materials
oStation operation training
oEvaluation
Training materials on product & operations
Side by side hands on training
Train the trainer


Equipment Testing

Equipment testing and practical use and evaluation of bakery equipment before hitting the market place. Working with engineers on the design and actual use of bakery equipment. With the operational and baker point of view you have the insight on what will the expectations be and to design beyond it. Save time and money on so called benefits that may never be used in day to day operations.

New equipment testing from a Bakers point of view
oEvaluations
oTesting results
oConsiderations and performance feedback
oWorking with engineers on design
oInput and feedback on baking performance & changes to make improvements

Start ups and small bakeries no automation
Medium level production some automation
Manufacturing large scale natural & organic breads