Bakery: adjusting production, cutting unsold items, tracking margins
In a bakery, a product unsold in the evening is almost always lost. The key is to produce just enough, at the right time, and to know what really pays.
Know your sales by product and by hour
Note every day how many of each product you sell and at what time. You will quickly see the peaks (morning, lunch, school out) and the products that stay behind. This data replaces gut feeling and reduces unsold items.
Adjust production
- Produce according to the average of the same weekdays.
- Bake in several batches for hot products.
- Adapt quantities to events (holidays, markets, rain).
- Note every evening what is left, by product.
Handle unsold items
Decide in advance what you do with them: end-of-day discount, transformation (French toast, croutons), donation or a treat for staff. Every unsold item recorded is information to produce less tomorrow.
Work out each product’s cost
Flour, sugar, yeast, butter, energy: calculate the cost of a baguette or a croissant and compare it with the selling price. When the price of flour rises, recalculate your margins immediately.
With Kaislo
Kaislo records each sale by product, with statistics by hour, day, week and month, and shows the margin as soon as the purchase price is entered. The evening accounts give the total per payment method, and the Excel report details the best-selling items.
Sales, stock, customer credit and evening accounts in one place, on phone or computer. 30-day free trial.
Bakery: adjusting production, cutting unsold items, tracking margins
How do you reduce unsold items?
Produce based on your real sales for the same days, in several batches, and note what is left every evening.
How do you set the price of bread?
Calculate the cost of ingredients and energy per piece, add the margin you need, then compare with the local market and regulated prices if any.