Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. B ASIC S TARTING S YSTEMS Chapter Five

Copyright ©2014 John Wiley & Sons, Inc. All rights reserved.

BASIC STARTING SYSTEMS

Chapter Five


CHAPTER OVERVIEW

• Introduction• Computer Systems for Operations• Point of Sale Data• Food Safety• Dealing with Inspectors• Hiring Employees• Average Sale per Customer (ASPC)


INTRODUCTION

• Getting computer system working

• Food safety systems – GMPs

• How to hire - right• Sales are the life-blood of

your bakery


COMPUTER SYSTEMS FOR OPERATIONS

• Pre-hardware• Hardware• Software


POINT OF SALE DATA• Store data (nine key points)

– Customer count by day: How many customers by day?– Customer count by hour: How many customers by hour?– Customer count by week: This is a better view—retail is

a weekly business.– Customer count by month: Trends jump around. How is

June this year as compared to last year?• Reports (5 key reports)• Software – correctly programmed• Knowing your ups and downs


POINT OF SALE DATA • Reports (five key reports)

– Sales by day– Sales by team member– Sales by hour– Sales by week– Sales by month

• Software – correctly programmed


POINT OF SALE DATA

• The layout is simple. Take your key departments and make your manager responsible for knowing all. Department managers need to know the store and their department. Take the following as examples of your departments:– Bakery—breakfast pastry, by the slice, cookies, brownies, self-serve– Cakes—all products produced by decorators– Café—all savory products– Beverages—coffee, soft drinks, specialty beverages– Catering—bulk foods, orders pickup, and delivery– Wedding cakes—recording the dollars– Total store—summary total of all departments and all dollars

• You might specifically want to follow total Internet sales.

Knowing Your Ups and Downs


POINT OF SALE DATA

4 Week Customer Count

Period Monday Tuesday Wednesday

Thursday Friday Saturday

Sunday Total

Week 1 278 + 23 305 + 31 291 + 25 364 + 39 411 + 46 521 + 25 134 + 10 2304 + 199

Week 2 319 + 41 340 + 31 345 + 54 378 + 14 452 + 41 568 + 47 161 + 27 2563 + 255

Week 3 265 − 54 283 − 57 285 − 60 340 − 38 399 − 53 520 − 48 114 − 47 2206 − 357

Week 4 300 + 35 322 + 39 321 + 36 353 + 13 426 + 27 526 + 6 110 − 4 2358 + 152

Total 1162 1250 1242 1435 1688 2135 519 9431

Average 291 313 311 359 422 534 30 2357

Knowing Your Ups and Downs (cont’d)


POINT OF SALE DATA

4 Week Sales

Period Monday Tuesday Wednesday

Thursday Friday Saturday

Sunday Total

Week 1 2752 + 151 3053 + 300 3009 + 231 4057 + 482 5047 + 552

6252 + 151

2191 + 221

26,361 + 1536

Week 2 3158 + 406 3403 + 350 3567 + 558 4215 + 158 5551 + 504

6816 + 564

2632 + 441

29,342 + 2981

Week 3 2623 − 941 2833 − 570 2947 − 620 3791 − 424 4900 − 651

6240 − 576

1864 − 768

25,198 − 4144

Week 4 2970 + 347 3223 + 390 3319 + 372 3936 + 145 5231 + 331

6312 + 72

1799 − 65

26,790 + 1592

Total 11503 12902 12842 15999 20729 25620 8486 107,691

Average

2876 3226 3211 4000 5182 6405 2122 26,923



POINT OF SALE DATA

• The accountability by each department head is the key to success. Profit is not an accident; it requires effort and controls:– Your department is up, the store is down. You are good!– Your department is up and the store is up. You hope to be

up percentage-wise more than the store.– Your department is down and the store is up. You’d better

run some in-store promotions.– Your department is down and the store is down. You hope

you are “less down” percentage-wise than the store.– Store managers face the same issues with owners. Budgets

are not wishes; they are plans.



FOOD SAFETY

• The Food and Drug Administration

• Examples of GMPs• Hazard Analysis and

Critical Control Points (HACCP)


DEALING WITH INSPECTORS

• Health department• FDA• OSHA• Fire marshals and

insurance safety inspectors

• The news


HIRING EMPLOYEES• Baker’s dozen key points• Goals of the first interview• Skill demonstrations• Processing new hires• Training games

– Bakery bingo– Told and sold– Pyramid


AVERAGE SALE PER CUSTOMER

• Sales/hour• Productivity



ProductivityAverage Dollars per Labor Hour Crawfords Bakery

Year 20XX

Pay Period Employees Sales $ Pay $ % Hours $ per hour

12/30 to 1/11 35 $125,918.23 $22,127.59 17.57% 1,974.59 $63.77

1/12 to 1/25 36 $98,461.69 $29,449.46 29.91% 2,807.82 $35.07

1/26 to 2/8 34 $42,025.83 $16,825.95 40.04% 1,526.98 $27.52

2/9 to 2/22 33 $76,434.24 $22,756.15 29.77% 2,062.23 $37.06

2/23 to 3/8 28 $36,154.58 $12,263.76 33.92% 1,019.98 $35.45

3/9 to 3/22 28 $56,631.96 $21,093.52 37.25% 1,974.35 $28.68

3/23 to 4/4 30 $155,504.32 $27,592.58 17.74% 2,425.25 $64.12

4/6 to 4/19 30 $82,674.70 $24,482.82 29.61% 2,291.89 $36.07

4/20 to 5/3 31 $63,862.17 $22,369.74 35.03% 2,122.35 $30.09



Productivity (cont’d)Average Dollars per Labor Hour Crawfords Bakery

Year 20XX


5/4 to 5/17 32 $101,158.52 $22,524.83 22.27% 2,115.96 $47.81

5/18 to 5/31 32 $67,792.90 $22,062.56 32.54% 1,800.66 $37.65

6/1 to 6/14 32 $54,828.86 $18,049.42 32.92% 2,085.34 $26.29

6/15 to 6/28 30 $81,508.19 $20,920.32 25.67% 1,844.88 $44.18

6/29/ to 7/12 29 $56,100.75 $19,554.94 34.86% 1,529.57 $36.68

7/13 to 7/26 28 $29,392.28 $12,816.75 43.61% 1,049.39 $28.01

7/27 to 8/9 28 $83,337.10 $18,377.83 22.05% 1,778.78 $46.85

8/10 to 8/23 27 $58,307.83 $22,030.99 37.78% 2,066.40 $28.22

8/24 to 9/6 27 $84,567.88 $19,611.36 23.19% 1,730.09 $48.88



Productivity (cont’d)Average Dollars per Labor Hour Crawfords Bakery

Year 20XX


9/7 to 9/20 28 $76,981.21 $20,881.01 27.12% 1,654.63 $46.52

9/21 to 10/04 28 $52,428.58 $18,575.71 35.43% 1,646.58 $31.84

10/05 to 10/18 28 $53,657.30 $23,879.09 44.50% 2,115.20 $25.37

10/19 to 11/01 28 $101,912.47 $21,223.97 20.83% 1,938.80 $52.56

11/02 to 11/15 28 $39,255.55 $22,324.81 56.87% 2,014.00 $19.49

11/16 to 11/29 28 $85,078.67 $18,470.63 21.71% 1,580.49 $53.83

11/30 to 12/13 20 $73,969.63 $15,975.14 21.60% 1,345.09 $54.99

12/14 to 12/27 20 $96,553.64 $18,578.88 19.24% 1,496.65 $64.51

Year to Date 28 $1,934,499.08 $534,819.81 27.65% 47,997.95 $40.30



Productivity (cont’d)Same Period 1934499 $534,819.81 $0.28 0.00% 40.30 $13,269.72

Year to Date 29.2 $1,934,499.08 $534,819.81 27.65% 47,997.95 $40.30

Year 20xx+1


12/28 to 1/10 20 $97,083.37 $11,173.55 11.51% 991.66 $97.90

1/11 to 1/24 18 $40,298.59 $13,214.89 32.79% 1,185.25 $34.00

1/25 to 2/07/10 18 $53,657.45 $13,947.66 25.99% 1,324.29 $40.52

2/08 to 2/21 17 $19,160.47 $13,848.83 72.28% 1,216.52 $15.75

2/22 to 3/07 17 $68,412.54 $14,671.02 21.44% 1,272.55 $53.76

3/08 to 3/21 17 $49,207.95 $15,067.34 30.62% 1,382.52 $35.59

3/22 to 3/31 17 $111,178.67 $28,068.59 25.25% 1,510.31 $73.61

Year to Date 17.70 $438,999.04 $109,991.88 25.06% 8,883.10 $49.42

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Copyright ©2014 John Wiley & Sons, Inc. All rights reserved. B ASIC S TARTING S YSTEMS Chapter Five