Morning: Pull the leftover artisan bread from the bread wall and slice it. Put it in a 3-tier basket. Pull the bread that's in the basket from the day before and scan it out. Nothing gets marked down.
Bake 2 loaves of each artisan bread and put them on the bread wall.
Afternoon: Pull the bread you baked that morning and slice it. Put it with the other bread you sliced that morning.
Bake 4 loaves of each type of artisan bread and put it on the bread wall.
That's 6 loaves of each bread a day. The only things we did 6 of were the Labrea Italian round and the Labrea whole grain. Everything else we did 3 of for the entire day. So not only are we going to be throwing away more bread, but we have to take time to get out twice rather than just do it all at one time. Whenever they do something stupid like that, you know it has to be somebody's pet project. It doesn't matter how much they push it. If people don't want it, they don't want it.
Morning: Pull the leftover artisan bread from the bread wall and slice it. Put it in a 3-tier basket. Pull the bread that's in the basket from the day before and scan it out. Nothing gets marked down.
Bake 2 loaves of each artisan bread and put them on the bread wall.
Afternoon: Pull the bread you baked that morning and slice it. Put it with the other bread you sliced that morning.
Bake 4 loaves of each type of artisan bread and put it on the bread wall.
That's 6 loaves of each bread a day. The only things we did 6 of were the Labrea Italian round and the Labrea whole grain. Everything else we did 3 of for the entire day. So not only are we going to be throwing away more bread, but we have to take time to get out twice rather than just do it all at one time. Whenever they do something stupid like that, you know it has to be somebody's pet project. It doesn't matter how much they push it. If people don't want it, they don't want it.
What in the world?! I thought our store was crazy with starting out baking 6 of each type a day. And then you have to slice it at the end of the night. Then the next day you move the sliced bread over to these 3 baskets we have with the other breads and rolls. Can only do 3 rows of 3 breads in those baskets. And what was out there from the day before we are marking it down to 99 cents.
We did have the 3 tier baskets at one times and it was next to our grab and go section. But they stopped doing that and reduced the loaves down to just 4 at a time being out in the display.
But honestly, I think they are crazy for making us slice it in the first place. I'm not sure if you have heard or noticed at your own store or not. But at mine, I've often had customers say that they prefer having a whole loaf until they ASK for it to be sliced. Cause when it's already sliced and we have it in the baskets, people are hardly interested in it. And hate that, as it adds more needless work for us to do at the end of the night. >_<
I don't work in bakery but I have seen their trash loads. I don't know for sure but I am guessing that they throw out more than they sell. It's always the same **** that no one buys and gets thrown out too. Why can't they adjust the amount needed every day to the amount they usually sell instead of making the same amount of everything every day?
I don't work in bakery but I have seen their trash loads. I don't know for sure but I am guessing that they throw out more than they sell. It's always the same **** that no one buys and gets thrown out too. Why can't they adjust the amount needed every day to the amount they usually sell instead of making the same amount of everything every day?
You would think that would be the case. But I knew it wasn't to be once we moved into the our market place. As my DH was like since day one, we have to double production on everything. But it's like dude, stop and realize what is actually moving vs. what isn't! Also bring back a few more items that people ACTUALLY want to buy. And THEN let your associates know that it's coming in even!
Cause I swear for the longest time we had people asking for those 2 slices of cheesecake and we never had them. I go in there a few days ago, what's chillen next to the pumpkin rolls in the freezer case now? Like really, it takes you about nearly half the year to find a way to get one item back to the store?
Also what is funny about it, I heard one of the back ups say that we would have to come up with a Mon-Thur. slack out plan for our doughnuts as we aren't selling as many of those either. Which again, it has to take you nearly half the year to realize that? Should have been around the same time they realized that having two rows of danishes was team too much as well.
In my store we only make like one loaf of 3 or 4 types of it a day. Since it's a small store we don't have a wall for it, just a 3 tier basket.
However, i've noticed that the sliced ones actually sell more here than the whole ones.
No way am I ever going to have us do 2 rounds of that a day if I can help it.
Yep, we can't afford to do it twice either. Although they still want us to bake at least 2 extra. So we can condition the display often and having it look as full as possible. But still team too much.
I don't work in bakery but I have seen their trash loads. I don't know for sure but I am guessing that they throw out more than they sell. It's always the same **** that no one buys and gets thrown out too. Why can't they adjust the amount needed every day to the amount they usually sell instead of making the same amount of everything every day?
They might prefer to do it that way but the higher ups say, "No, we want you to have this amount of that item out at all times everyday." Of course when the stuff doesn't sell, they complain that your shrink is too high. If I was in charge, I would get rid of the Private Selection brand of Artisan bread completely since it rarely sells. I would do the Labrea but I would get rid of the French and the Toscano. They're too similar to the Italian, which is the most popular
Right now we sell approximately 84% of the product we put out. They want it to be at least 90%. That doesn't mean our shrink rate is 16%. It's actually only around 3% because you have to factor in markdowns and the fact that some items cost more than others. Throwing out a package of dinner rolls is going to be less shrink than throwing out a sheet cake. However, as far as the number of items sold vs. items not sold, they're counted equally. If we didn't have to do all that Artisan bread, we would easily surpass the 90% threshold.
I don't work in bakery but I have seen their trash loads. I don't know for sure but I am guessing that they throw out more than they sell. It's always the same **** that no one buys and gets thrown out too. Why can't they adjust the amount needed every day to the amount they usually sell instead of making the same amount of everything every day?
They might prefer to do it that way but the higher ups say, "No, we want you to have this amount of that item out at all times everyday." Of course when the stuff doesn't sell, they complain that your shrink is too high. If I was in charge, I would get rid of the Private Selection brand of Artisan bread completely since it rarely sells. I would do the Labrea but I would get rid of the French and the Toscano. They're too similar to the Italian, which is the most popular
Right now we sell approximately 84% of the product we put out. They want it to be at least 90%. That doesn't mean our shrink rate is 16%. It's actually only around 3% because you have to factor in markdowns and the fact that some items cost more than others. Throwing out a package of dinner rolls is going to be less shrink than throwing out a sheet cake. However, as far as the number of items sold vs. items not sold, they're counted equally. If we didn't have to do all that Artisan bread, we would easily surpass the 90% threshold.
I think too if we can just bag the whole loaves of the Artisan bread and move it over to our bread section or even markdown section for a even cheaper price. It would likely fly even faster. I heard from an associate that she did that as an experiment one night when she was on. And she said she just sat 5 whole loaves over there in the bags with the ties and the bag that says what it is. And they were snatched up real quick. But, they never seem to really consider it. Or the fact that slicing it ruins it for us at our store.
Probably be great if they mark stuff down to 99 cents to 2.99 or so at the most. You might get some things moving much more quickly. Namely those 12 ct. cupcakes and other stuff decorated for football season. As like only 1 or 2 actually sell at full price. When they are down to a dollar folks eat them up.
I don't work in bakery but I have seen their trash loads. I don't know for sure but I am guessing that they throw out more than they sell. It's always the same **** that no one buys and gets thrown out too. Why can't they adjust the amount needed every day to the amount they usually sell instead of making the same amount of everything every day?
They might prefer to do it that way but the higher ups say, "No, we want you to have this amount of that item out at all times everyday." Of course when the stuff doesn't sell, they complain that your shrink is too high. If I was in charge, I would get rid of the Private Selection brand of Artisan bread completely since it rarely sells. I would do the Labrea but I would get rid of the French and the Toscano. They're too similar to the Italian, which is the most popular
Oddly enough, the ones that sell in my store are the Private Selection ones. The ciabatta, whole clove garlic, and toasted sesame seem to be the most popular.
Yea, we get a good bit of selling on most of our PS breads too. Particularly the Whole Clove Garlic, the Cranberry Pave, and the Herb De Provence. But I think if we were allowed to rotate out which flavors we actually do samples on each day. Could probably even sell even more of the bread too. But I think it's like a set 3 they always want us to sample(cheese, sunflower, and something else). Because I have often had a customer ask me which one had this or that ingredient in there as they had bought it the last time and can't recall which one it was. And as we can't just take a loaf off and start cutting it up for them on the random so they can taste it to be sure. Then it makes it a little trickier to help them to find what they are looking for.
