bake - May/June 2020 - 69

PAN Y HORNEO

Cómo optimizar

los costos
de los alimentos
S

egún BakeMark, ahora es más
importante que nunca optimizar el
costo de los alimentos al programar
qué hornear diariamente. El producto
que sobra en su vitrina al final del día es
simplemente dinero desperdiciado. Para
ayudar a mejorar su rentabilidad, los
siguientes son varios consejos importantes
para ayudarlo a sacar provecho de cada
centavo de su presupuesto.
En lugar de hornear una vez por la
mañana y hacer que el producto dure todo
el día, considere reducir la cantidad de
productos y hornear con más frecuencia.
Este paso sencillo logra un par de objetivos
importantes centrados en las ganancias:
A sus clientes les encantará el producto
que es súper fresco, por lo que seguirán
volviendo a su tienda.
Simplemente programe para un producto
que parece ser popular ese día, evitando el
desperdicio y la disociación con sus clientes.
No hay nada mejor que productos frescos

6
PAN_July_20Book.indb 6

recién horneados, y nada le suena mejor a
un cliente que "nuestros conchas son tan
frescos que todavía están calientes."
Hay oportunidad para hacer crecer
su negocio, y los minoristas están
respondiendo a la crisis actual de
COVID-19 con fuerza y ​​determinación.
"Estamos buscando expandir
posiblemente la panadería," dice Amelia
Vaca Santoyo, cuyos padres son dueños de
Carnitas Uruapan en Lamont, California.
"Así que el próximo año, esperamos crecer
y la posibilidad de servir a nuestros clientes
con más pan que aman y posiblemente
algunos artículos nuevos también."
Los artículos exclusivos generan un
mayor tráfico de clientes y aumentan
las ventas. Panadería María, que tiene
dos ubicaciones en Fontana, California,
continúa impulsando la innovación en
el desarrollo de productos. La panadería
elabora diferentes tipos de panes dulces
que son especialidades exclusivas, como

borregos, elotes amarillos y novias.
Un pan especializado que es popular
entre los clientes de Panadería María se
conoce como manos de oso. Este artículo
de panadería fresco es similar a una garra de
oso y está hecho con masa danesa y relleno
de queso BakeMark, junto con rebanadas
de almendra.
En otros consejos de producción de
BakeMark, es importante hacer pequeños
horneados dado el ambiente actual, que le
permiten ajustar su vitrina a medida que
pasa el día. No intente imponer su horario
de horneado a sus clientes.
Mantenga conciencia de lo que los
clientes compran cada día y ajuste sus
horneados de acuerdo con lo que compran
los clientes. Al final del día, tome nota de
los productos que quedan y haga menos de
ese producto al día siguiente. Administre
sus horneados continuamente para
determinar qué funciona mejor de un día
para otro.

PANADERÍA | JUNIO 20

6/30/2020 8:15:34 AM



bake - May/June 2020

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https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
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https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
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https://digital.bakemag.com/sosland/bake/bake-september-october-2022
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https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
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https://digital.bakemag.com/sosland/bake/bake-march-april-2022
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https://digital.bakemag.com/sosland/bake/bake-january-february-2021
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