Retail bakery operators constantly face tricky questions that require both insight and foresight.

How to set waste levels of products in your stores (and get your staff to keep to them), for example, is one particular issue many bakers struggle with. Ideally, what is needed is full shop stock reconciliation reporting, but this is hard to achieve.

Pricing is another common difficulty. Ideally, both the cost prices of your ingredients and direct costs (like labor, packaging, and power) always need to be accurate and up to date. It is also desirable to integrate purchasing with your recipe costings.

Ex-pro baker and Cybake spokesman Luke Karl will show delegates how bakery management software can tie all these functions together along with the data from your tills to solve both problems and more at the click of a mouse.

Video Preview

Luke will also take delegates through examples of bakery retailers that have successfully automated the replenishment of their stores to improve product availability, boost sales, and significantly cut waste in their stores.

Importantly, he will focus on how removing the responsibility of stock forecasting from store managers in favor of automation reduces stress on employees – crucial at a time when staff retention is an issue for retail bakeries across America.

Finally, Luke will explain how a modern bakery management system can help bakeries that are predominantly retailers to also operate successful wholesale subsidiary, again with some real-life examples.

Video Preview

Retail Baking: How to Get Your Prices Right, Cut Waste, and Operate a Wholesale Subsidiary *Translation Services Available

Type

Description

Speakers

Tracks

Handouts

Audience