Write out all of your procedures and production physical set-up to look for areas that can be done faster. Plan out your prep, production and packaging strategy. Set specific days to complete certain tasks. If you’re not utilizing the equipment to its fullest potential, then you’re not being the most efficient you can be. In the packaged food industry, especially, it’s all about increasing the amount of product you can make in the same (or lesser) amount of time. If you are concerned they won’t bake properly, plan to move pans from top to bottom half way through cooking time. If ovens can hold 7 sheet pans, fill 7 trays and bake them at one time. For example, fill all ovens each time you bake. It’s worthwhile spending some of your budget on higher quality commercial equipment. For example, if you’re a home baker, the size difference between a home baking sheet (19” x 12”) and a full size commercial sheet pan (26” x 18”) are essential for maximizing production in a commercial scale convection oven. Size of the equipment, even on a base level, can make a large difference as well. When you step into the commercial world, you’ll find out quickly that home cooking equipment is a completely different quality. Home cooking equipment is for home kitchen use. When you pay to rent an incubator kitchen, that time should be fully devoted to production. Plan ahead! Schedule business meetings and phone calls outside of kitchen time. If you’re talking on the phone, even business related calls, you’re spending money to talk on the phone. In an incubator kitchen, you pay to rent kitchen time.
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