Members Login
Username 
 
Password 
    Remember Me  
Post Info TOPIC: Bakery standards: Micro-management at its finest.
Anonymous

Date:
Bakery standards: Micro-management at its finest.
Permalink   


This is just the timetable.  I did not make this up.  There's also sections on what each table/case is suppose to look like.  See how many holes and mistakes you can find.  Typos don't count.

Ready by times:
Donut case and bagels fully stocked by 6:00am.
Pull artisan bread no later than 8:00am for slicing.
Cake cases ready by 9:00am.
Tables ready by 9:00am.




4am - 4:30am
Turn on oven and proofer.
All racks need to be pulled and staged with breakout product from previous day.  Rack will rest on floor for 30 minutes.
Walk tables and scan CAP tags to create a production list for today only.
Break out donuts.
Break out sweet goods and croissant.  Racks go in the proofer.  (Note: This was written before they went to pre-proofed croissants.)
Bagel rack goes into proofer @4:30am.

4:30am - 5:00am
Place rack of donuts to be iced in the oven.
Pull heated donuts from the oven and glaze.
Place donuts back into the oven to set glaze, do not overheat, glaze will become dull.
Pull donuts from oven and let cool.
Ice remaining donuts and stage.  Color drizzle to fit the season will make the case POP!
Tray all remaining donuts and place in case.

5am - 5:30am
Put first rack into oven and bake.
From first rack glaze Danish, twirls, etc and place into case.
Wash all trays and donut screens for the next day (remember clean as you go)

5:30am - 6:00am
Place bagel rack into the oven.
Pull bagel rack and let cool.
Tray and stage bagels.
Push the staged product out on to the floor and fill cases.
Prepare donut icing bowls for the next day.
Donut case and bagels should be full and ready by 6am.

6:00am - 7:00am
French bread rack goes into the proofer.(?)
Utilize CAP to gather all par-baked products needed for the day's production.
Walk department. Engage customers, straighten, pull and condition as you go.

7:00am - 8:00am
Bake French bread.
1st bake of La Brea Baguettes.
Artisan bread pulled and sliced for the table.
Organize freezer and put order away.

8:00am- 11:00am
All remaining Artisan bread baked off.
Start breakout for next day bake.
Prep/complete any special orders.

11:00am - 12:00pm
Package/ bag all remaining product.
Clean work area.
Empty trash.
Pass the baton to next shift clearly communicating tasks to be completed.

12:00pm - 1:00pm
Refill bagels and donuts if needed. Always wipe down and dust and throw away all used tissues.
Walk tables and fill as you sell.  Straighten and pull product to the end of the tables.
Walk bread destination.  Refill as needed. Dust and straighten.
Walk priority tables and fill as needed.
Walk your cake case for color and variety.  Fill as you sell (follow OAP).
Walk Spot table.
Intercom anouncements.

1:00pm - 2:00pm
Walk priority table.
Walk spot table.
Intercom announcements.

2:00pm - 3:00pm
Condense/refill donut case, remove empty trays and wipe down.
Refill impact table and priority table.
Walk cake case and fill as needed.
Intercom announcements.

3:00pm - 4:00pm
All garbage taken to the dumpster.
Refill impact table and priority tables.
Uplift everyway, everyone friendly and caring.
Intercom announcements.

4:00pm - 5:00pm
All tables stocked per CAP, cake case fresh with no out of stocks.  Donut case is refreshed.  Front displays are full and fresh.
Wal spot table, make sure product is full.

5:00pm - 6:00pm
All bagels packaged into 6 counts.
Clean cases inside and out.
Refill inpact table and priority tables.
Walk cake case and refill as needed.

6:00pm - close
Never turn down a customer request.
All cases tops are wiped down.
All baking prep areas are clean per key retailing standards.
Walk all tables, big and bold displays.
All special orders have been completed and the customer has been notified.
Good close sheet completed and covered with Store Manager.



__________________
Anonymous

Date:
Permalink   

6:00pm - close
Never turn down a customer request.
All cases tops are wiped down.
All baking prep areas are clean per key retailing standards.
Walk all tables, big and bold displays.
All special orders have been completed and the customer has been notified.
Good close sheet completed and covered with Store Manager.

Typical waste of paper. Will Kroger EVER learn that a really good, experienced, knowledgeable, hardworking and conscientious employee will instinctively learn and KNOW the best and most productive ways to go about taking care of their job responsibilities/duties??  (Assuming they have anywhere near the time required to do them.)  And be adaptable to changing circumstances?  Every day is not the same. Unexpected things can, and do, happen, and we can't always adhere to a strict timeline of duties.   Not to mention the fact that the timeline is EXTREMELY unrealistic, as far as how much time any particular task might take to get done. 

By the way, I had to smile to myself when I envisioned this happening at my store: 

"Hello, I need Mr. XXXXXXX  [the Store Manager]  to come to the bakery as soon as possible.  I have our Good Close Sheet completed, and I've laid it on the floor. I need him to lie down on top of it, but I'm not sure how long he is supposed to stay in that position.  My Bakery Standards instruction sheet doesn't give specifications.  Can you help me?  Thanks!"   



__________________


Guru

Status: Offline
Posts: 877
Date:
Permalink   

Good-close sheet completed and covered with Store Manager.

"Hello, I need Mr. XXXXXXX  [the Store Manager]  to come to the bakery as soon as possible.  I have our Good Close Sheet completed, and I've laid it on the floor. I need him to lie down on top of it, but I'm not sure how long he is supposed to stay in that position.  My Bakery Standards instruction sheet doesn't give specifications.  Can you help me?  Thanks!"  

 

Nicely done.



__________________
bakerchick25

Date:
Permalink   

I know each store is different in how they have particular standards and stuff set up. But I can easily tell you, there is no way in the hell my store could keep to any of this on a given day. Hell even getting management to do a blue line on time or even having enough people on to keep the floor filled is all major feats in and of themselves some days. Least of all the other unexpected things that can crop up throughout the day.



__________________
Page 1 of 1  sorted by
 
Quick Reply

Please log in to post quick replies.

Tweet this page Post to Digg Post to Del.icio.us


Create your own FREE Forum
Report Abuse
Powered by ActiveBoard