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Author
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Topic: SMALL BAKERY ITEMS
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MARIE
Member Posts: 2
From:LAS VEGAS, NEVADA, USA
Registered: Aug 2008
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posted August 04, 2008 10:53 AM
   
Hi,
I'm going to open a small bakery in a very small town (1300 people) and would like to know how many baked goods (cakes, brownies, cookies, pastries, muffins etc.) I should have in the display case on opening day? I have been baking out of my home for 30 years and have a reputation for "delicious" baked goods. This is a dream of mine and God is bringing it to fruition. Thanks for any help.
God Bless.IP: Logged |
Ira
Member Posts: 998
From:Portland, Oregon
Registered: Jun 99
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posted August 04, 2008 12:52 PM
Hi Marie - that all depends on what style of bakery you're going to have. Are you going to be baking breads as well? How about doughnuts? Is it going to double as a cafe (sandwiches, coffee bar, etc.)? And how many tables are you going to have for people to sit at?Those are all very important questions to consider how much you'll need, but the most important aspect is how much time you want to spend in prep work every day and how many customers you think you'll have. And of course how long of shelf lives those items would have in the display - you don't want to have to throw away too much product having gone stale. On normal days I'd suggest that you have a good assortment of your favorite items - say two types of each category you mentioned. You specifically mentioned opening day. Having a public "Grand Opening" for your first day would probably be the best thing you could do to introduce the bakery to the community. Make an enormous amount of everything you specialize in and give it away for free. I know it costs a lot to do that, but it really brings people to you, and when they see how good everything is they'll come back. That will also be a good sign to you on what the community's favorite items are that you may want to always have on stock. God bless, and I pray this helps. Let us know how everything goes. When do you open? IP: Logged |
MARIE
Member Posts: 2
From:LAS VEGAS, NEVADA, USA
Registered: Aug 2008
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posted August 04, 2008 01:49 PM
Thanks so much Ira, very good info. I'm not sure about the bread yet, but will probably at some point in time incorporate it into the bakery. No doughnuts for right now. I will serve drinks (coffee, soft drinks, tea, milk etc. No liquor) and probably have enough tables for 15-20 people (unless the Lord has another idea in mind for me). The Grand Opening I think is a must. I have so many thoughts and ideas for ongoing promotions for my little business. All of course geared at having neighbors and the town feel right at home and welcome anytime to enjoy a great "sweet" and great "coffee". The amount of time I spend for prepping things is what I love to do beside seeing people enjoy my products. I don't have a definite opening date yet, just in the negotiating process.
Isn't God Great!!!! quote:
Originally posted by Ira:
Hi Marie - that all depends on what style of bakery you're going to have. Are you going to be baking breads as well? How about doughnuts? Is it going to double as a cafe (sandwiches, coffee bar, etc.)? And how many tables are you going to have for people to sit at?Those are all very important questions to consider how much you'll need, but the most important aspect is how much time you want to spend in prep work every day and how many customers you think you'll have. And of course how long of shelf lives those items would have in the display - you don't want to have to throw away too much product having gone stale. On normal days I'd suggest that you have a good assortment of your favorite items - say two types of each category you mentioned. You specifically mentioned opening day. Having a public "Grand Opening" for your first day would probably be the best thing you could do to introduce the bakery to the community. Make an enormous amount of everything you specialize in and give it away for free. I know it costs a lot to do that, but it really brings people to you, and when they see how good everything is they'll come back. That will also be a good sign to you on what the community's favorite items are that you may want to always have on stock. God bless, and I pray this helps. Let us know how everything goes. When do you open?
IP: Logged |
Bryguy
Member Posts: 245
From:Wasaga Beach, Ontario, Canada
Registered: May 2003
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posted August 04, 2008 04:17 PM
Hi there. Ira is right. Give the stuff away for your opening, but bake a smaller size or cut them into sample sizes. People love to get something that they didn't have to pay for and will always remember it. I pray for your success in this venture.
God Bless
Bryguy IP: Logged |
Ira
Member Posts: 998
From:Portland, Oregon
Registered: Jun 99
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posted August 04, 2008 06:00 PM
That sounds great! Another aspect you may want to consider is something savory so that people might stop for a little lunch, coffee and pastry. Many people need to get it all in one stop to make it back to work on their lunch-break. There are many pastry-like lunch items too, such as quiche, croissants baked with a ham & cheese filling, etc.IP: Logged |
Chef Bob
Member Posts: 100
From:Birmingham Alabama USA
Registered: Feb 2004
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posted August 04, 2008 06:17 PM
I owned and operated a bakery/ restaurant for 7 years and now have a new one
would love to chat about it when I have a little more time. Mainly fill the case to the rim and a good veriety. Feature your signature and always give samples
its tough but if you love it you will do well. Make sure you charge enough.
peace n chicken grease
chefbob.com
quote:
Originally posted by MARIE:
Hi,
I'm going to open a small bakery in a very small town (1300 people) and would like to know how many baked goods (cakes, brownies, cookies, pastries, muffins etc.) I should have in the display case on opening day? I have been baking out of my home for 30 years and have a reputation for "delicious" baked goods. This is a dream of mine and God is bringing it to fruition. Thanks for any help.
God Bless.
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Chef Bob IP: Logged | |
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