Our store has been going through this huge remodel for a year and a half to turn us into a marketplace. Of course they are way over budget and way behind schedule with the whole thing, the original grand opening date was supposed to be May of this year. The new deli department has been built and they are up and running. But wishbone has to be over there until they get the new wishbone shop completed. The original plan for the bakery was that we would be baking at another store for 3 weeks. It was then decided that we would keep one oven and just bake overnight using the one oven.
Now that they are so far behind and trying to make the grand opening date of October/November, they have decided our bakery department would be shut down for 3 months. That is 3 months of baking at another store and having our product transported to our store. We will also be losing our freezer and filling our floor from the frozen food freezer. Not only is deli sharing space with wishbone shop, we will also be decorating cakes over in deli also. This is such a nightmare. Has anyone else ever had to bake at another store and transport product to your store? If so how did it all work out?
It is going to be that way. Management is very upset about the whole situation. I'm not looking forward to working 8pm-4 am for the next three months. The main office is not listening to our concerns about the whole thing. Just thinking about it gives me a headache.
I have a question. Transporting the finished product back to your home store will only be a slight hassle, but what are you going to do about transporting the raw dough from your store to the store you're going to bake at? Is the other store going to order extra dough and then e-40 it your store? Who's going to do the CAP? At my store, the baker does the CAP. However, at other stores, the night person does the CAP. Just some things to think about.
Ooh I didn't think about that... The raw dough being transported would be a pain to have to bring all those boxes... Yeah this sounds like a logistical nightmare. That's Kroger for you.
I have a question. Transporting the finished product back to your home store will only be a slight hassle, but what are you going to do about transporting the raw dough from your store to the store you're going to bake at? Is the other store going to order extra dough and then e-40 it your store? Who's going to do the CAP? At my store, the baker does the CAP. However, at other stores, the night person does the CAP. Just some things to think about.
Yep, I was thinking of something like this. Especially given how much dough the bakery tends to get in at a time. Oh man that is really going to be a pain in the ass.
It is going to be that way. Management is very upset about the whole situation. I'm not looking forward to working 8pm-4 am for the next three months. The main office is not listening to our concerns about the whole thing. Just thinking about it gives me a headache.
8 p.m. to 4 a.m.? Oh my sweet lordy. I thought it was something when our bakers a my store was coming in at 11 p.m. Goodness. O_O
I have a question. Transporting the finished product back to your home store will only be a slight hassle, but what are you going to do about transporting the raw dough from your store to the store you're going to bake at? Is the other store going to order extra dough and then e-40 it your store? Who's going to do the CAP? At my store, the baker does the CAP. However, at other stores, the night person does the CAP. Just some things to think about.
We just found out today that our slackout will have to be taken over there daily. The delivery service will deliver it between 7:45 and 8 pm. I will be there baking from 8pm-4 am. We have to order everything at our store and take it over there daily. The manager at that store doesn't want any of our supplies over there either. I am planning on writing out a set cap report that we will follow daily and not deviate from it. Still not sure how this is all supposed to work. We will have to bake the donuts there, box them up and then sell them at our store in the boxes. I can't wait to hear all the customer complaints about that.
Ooh I didn't think about that... The raw dough being transported would be a pain to have to bring all those boxes... Yeah this sounds like a logistical nightmare. That's Kroger for you.
Everything is to stay at our store and my store will have to have slack out done before the delivery service gets there and it will be delivered to the other store. Not sure how that is going to work out yet. The store we are baking at does not want any of our product in their store. My manager tried to fight for us to keep one oven but it is a no go. And we are losing our freezer so everything will be in frozen foods freezer.
I have a question. Transporting the finished product back to your home store will only be a slight hassle, but what are you going to do about transporting the raw dough from your store to the store you're going to bake at? Is the other store going to order extra dough and then e-40 it your store? Who's going to do the CAP? At my store, the baker does the CAP. However, at other stores, the night person does the CAP. Just some things to think about.
We just found out today that our slackout will have to be taken over there daily. The delivery service will deliver it between 7:45 and 8 pm. I will be there baking from 8pm-4 am. We have to order everything at our store and take it over there daily. The manager at that store doesn't want any of our supplies over there either. I am planning on writing out a set cap report that we will follow daily and not deviate from it. Still not sure how this is all supposed to work. We will have to bake the donuts there, box them up and then sell them at our store in the boxes. I can't wait to hear all the customer complaints about that.
That sounds very impractical. I can just see trays of raw dough sliding off the channel cart as the delivery truck makes a sharp turn.
I have a question. Transporting the finished product back to your home store will only be a slight hassle, but what are you going to do about transporting the raw dough from your store to the store you're going to bake at? Is the other store going to order extra dough and then e-40 it your store? Who's going to do the CAP? At my store, the baker does the CAP. However, at other stores, the night person does the CAP. Just some things to think about.
We just found out today that our slackout will have to be taken over there daily. The delivery service will deliver it between 7:45 and 8 pm. I will be there baking from 8pm-4 am. We have to order everything at our store and take it over there daily. The manager at that store doesn't want any of our supplies over there either. I am planning on writing out a set cap report that we will follow daily and not deviate from it. Still not sure how this is all supposed to work. We will have to bake the donuts there, box them up and then sell them at our store in the boxes. I can't wait to hear all the customer complaints about that.
I think you should do the doughnuts at your own store. Instead of heating the doughnuts, heat the glaze and the icings, but only heat what you're going to use. Once you heat icing if you try to pour it back into the bucket, it ruins the rest of it. Of course if you keep the icing reserved for doughnuts separate from the fresh icing in the bucket, you can re-heat it over and over. Our doughnut guy re-heats the same chocolate dipping icing over and over. For the cinnamon twists you can throw those in the microwave for a few seconds. If the cinnamon sugar doesn't stick to the twists, spray them with a light coating of cooking spray.
