bake - October 2014 - 12
labor front
Holiday Scheduling
Holidays bring business to the retail bakery, but they can also
bring the stress of trying to fill more orders while employees
want more time off. This presents what can be a stressful situation for owners and managers. Scheduling staff during the
holiday seasons is difficult, but there are ways to relieve some
of that stress and keep your store staffed with enough people
to keep up with the increased business.
Plan in advance
Many industrial businesses have their holiday schedule planned
well in advance, and there's no reason a retail bakery can't do
If you are operating a business
that picks up during the
holidays, keep part-timers on
staff. Stay in touch with them
year-round so you'll know
their schedule ahead of time.
that either. Some businesses typically require employees to
plan out their vacation for the coming year so they know in
Friday. The idea behind a staggered schedule is to always
January who is working what holiday and who is off for the
have coverage, and at the same time, give employees time off
entire year. If that is too drastic, try for three to five months in
during the holidays.
advance.
Keep a pool of part-timers
First come, first served
If you are operating a business that picks up during the holiday
If you are running a business that is busy during the holi-
season, or you know a lot of your staff will be gone during that
days, one way to prevent employees from taking off in large
time, it's a good idea to keep a pool of part-timers that you
numbers is to limit the amount and give workers off on a first
can tap when you need extra help. It's a good idea to keep in
come, first served basis. Starting as early as September, super-
contact with these part-timers year-round so you'll know their
visors can notify the staff that requests for time off have to be
availability ahead of time.
made as soon as possible. Hand in hand with a first come, first
served policy is capping the number of people that can take
Institute a blackout period
off during the holidays.
For a lot of retail bakeries the holidays are the busiest time
of the year, which means they need a full staff if not more. In
Stagger the schedule
extreme cases you may have to institute a blackout period
You may not be able to keep a full staff during the holidays,
where no one can take off.
but that doesn't mean you have to close early or provide a
reduced level of service. To combat that, adopt a staggered
If an employee wants off during a blackout period he or she
schedule. For instance, you can have someone work in the
would need to ask well in advance, and it would be at the
morning during the holidays and another worker takes the
manager's discretion. It's a good idea to inform employees
afternoon shift. Another option: have one employee work
from the beginning of the blackout policy so they aren't blind-
Monday and Tuesday and another Wednesday, Thursday and
sided come holiday time.
12 < OCT 2014 | bakemag.com
http://www.bakemag.com
bake - October 2014
Table of Contents for the Digital Edition of bake - October 2014
bake - October 2014
Editor's Note - Hard Choices, Big Results
Table of Contents
News Bites - Ardent Mills Sponsors Bicycle Tour
Dunkin’ Donuts Returns to California
Carlo’s Bakery Raises Bar for Vegas Cakes
My Favorite Things
Management - Identity Power
Labor Front - Holiday Scheduling
Food Safety - Storing Food Safely
Legislation - Record-keeping Mandates
Ingredients - Pecans & Walnuts
Define Your Design
Budgeting Basics
Remodeling in Style
Grains of Change
Holiday Specialties
Shape with Care
Festive Cakes & Tortes
Greek Sweets
A Brief History of Baklava
Cafe - Soup & Sandwich Specials
Cafe - Innovative Beverage Options
Products
Product Showcase
Classifieds
Ad Index
bake - October 2014 - bake - October 2014
bake - October 2014 - 2
bake - October 2014 - bake - October 2014
bake - October 2014 - 2
bake - October 2014 - Editor's Note - Hard Choices, Big Results
bake - October 2014 - 4
bake - October 2014 - Table of Contents
bake - October 2014 - Carlo’s Bakery Raises Bar for Vegas Cakes
bake - October 2014 - 7
bake - October 2014 - My Favorite Things
bake - October 2014 - 9
bake - October 2014 - Management - Identity Power
bake - October 2014 - 11
bake - October 2014 - Labor Front - Holiday Scheduling
bake - October 2014 - 13
bake - October 2014 - Food Safety - Storing Food Safely
bake - October 2014 - 15
bake - October 2014 - Legislation - Record-keeping Mandates
bake - October 2014 - 17
bake - October 2014 - Ingredients - Pecans & Walnuts
bake - October 2014 - 19
bake - October 2014 - Define Your Design
bake - October 2014 - 21
bake - October 2014 - 22
bake - October 2014 - 23
bake - October 2014 - 24
bake - October 2014 - 25
bake - October 2014 - 26
bake - October 2014 - 27
bake - October 2014 - Budgeting Basics
bake - October 2014 - 29
bake - October 2014 - 30
bake - October 2014 - 31
bake - October 2014 - Remodeling in Style
bake - October 2014 - 33
bake - October 2014 - 34
bake - October 2014 - 35
bake - October 2014 - Grains of Change
bake - October 2014 - 37
bake - October 2014 - 38
bake - October 2014 - 39
bake - October 2014 - 40
bake - October 2014 - 41
bake - October 2014 - Holiday Specialties
bake - October 2014 - 43
bake - October 2014 - 44
bake - October 2014 - 45
bake - October 2014 - 46
bake - October 2014 - 47
bake - October 2014 - Shape with Care
bake - October 2014 - 49
bake - October 2014 - 50
bake - October 2014 - 51
bake - October 2014 - Festive Cakes & Tortes
bake - October 2014 - 53
bake - October 2014 - 54
bake - October 2014 - 55
bake - October 2014 - Greek Sweets
bake - October 2014 - A Brief History of Baklava
bake - October 2014 - Cafe - Soup & Sandwich Specials
bake - October 2014 - 59
bake - October 2014 - Cafe - Innovative Beverage Options
bake - October 2014 - 61
bake - October 2014 - Products
bake - October 2014 - Product Showcase
bake - October 2014 - Classifieds
bake - October 2014 - 65
bake - October 2014 - 66
bake - October 2014 - Ad Index
bake - October 2014 - 68
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