An on site bakery faces unique challenges in operations management. Complicated equipment, recipe management, and inventory spoilage make it hard for bakeries to control costs. There are several things bakeries can do to make operations management less of a headache. Consistency is the key to maintaining recipes and inventory. Teamwork is also critical between teams as bakeries do not require all staff to be present during the entire production process. Lastly, controlling the environment is extremely important and proper investment in heating and cooling systems is necessary.

Key Takeaways:

• One bakery found that products intended for a specific customer, a school, was attracting outside interest and needed to find a way to fill these needs.
• Oftentimes recipes and procedures may need to be adjusted due to climate changes, or customer preferences.
• Team workers should be prepared to handle all functions, including cooking, prepping and delivery work.

“Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky nature of yeast.”

Read more: http://www.foodservicedirector.com/managing-your-business/generating-revenue/articles/challenges-of-opening-site-bakery