How to organize work in a pastry shop? What is important in running a pastry shop?
How do professionals work?
Cooking stations in a pastry shop
Patents that will make work in a confectionery easier
The bakery is an important part of the restaurant industry. Here we produce cakes, cookies, biscuits and other sweets that are sold in restaurants, cafes and grocery stores. We divide them into small or large, and their size depends on the amount of products produced. Small confectioneries can only produce a few types of sweets, while large ones are able to produce a wide range of confectionery products. Confectionery shops are usually divided into several departments: baking, finishing and dispatch. The baking department is responsible for baking the cake and cookies, while the finishing department is responsible for decorating the cake and cookies. In the shipping department, we pack the finished product.
Confectionery rooms should be designed in such a way as to exclude the possibility of countercurrents during the technological process. We should also make sure that they are bright and well ventilated. The following activities are performed in a confectionery shop: sifting flour and preparing dough, shaping, baking, and decorating products after baking. The production of syrups, creams, whipping proteins are other activities that we deal with in the confectionery. Appropriate equipment and sifters are installed at the flour sifting station. Modern flour sifters are compact and easy to use.
Every successful professional in the restaurant or confectionery industry knows how important it is to organize the internal operations of a restaurant. Whether you oversee a large chain or are the manager of an independent location, restaurant organization is critical to both food safety compliance and the long-term success of the food service industry.
Here are some tips on how to organize the operation of a pastry shop or restaurant:
- list business functions – group restaurant industry processes into sections such as administration, human resources and operations. After clearly defining these departments, define their specific functions;
- hire effectively – design an organizational chart that lists the positions your restaurant has or needs to fill. Knowing what each person is responsible for in their role will make it much easier to create job descriptions and hold others accountable within teams;
- obtain appropriate training certification for food safety compliance – In a very large food service company, a specific department of the Human Resources department may be responsible for training ServSafe and notifying staff of upcoming events for training certification programs.
Stick to your meetings consistently. No matter how extensive your business is, meetings are crucial to keeping your team connected and informed. Make sure everyone is aware of upcoming events and training certification updates that will impact their departments. An efficient communication process is the key to success not only in the confectionery industry, but also in any other type of business. Once we have organized our foodservice business by processes and roles, we can start organizing our physical workspace.
An indispensable element of work planning in a confectionery is the designation of workstations. Kitchens in the restaurant industry are usually organized according to positions, which are listed in sub-headings.
- Dough preparation and baking area – This station requires an open space for the food service staff to work. So make sure there is enough space on the counter for the food handler to mix, cut, knead and roll. Often the stalls have open shelving and magnetic strips to create more space for food storage.
- Let us also organize the so-called Keep any equipment used to heat food in this area. Not only will this guide everyone who comes into contact with food to a specific location when heating food, it will also reduce the likelihood of making a safety error.
- Another zone to organize in the confectionery kitchen is the “cooling zone”. Keep any appliances that are used to cool food, from refrigerators to freezers, in this area. This area should be away from the hot area to avoid safety issues or damage to the equipment.
- Cleaning – this space where we should provide employees with access to the sink and dishwasher. Let’s take care of the shelf here, which would be used to store cleaning products.
- Depending on the size of the bakery, we may need additional zones. We can diversify the pastry shop with a zone that would be used to prepare desserts or fruit salads.
Let’s use the space on the walls. Shelves and racks are great ways to make the most productive use of space, especially in a smaller kitchen that doesn’t have access to as many cupboards or pantries. Racks and shelves provide order and easy access to products for all employees involved in the production of confectionery products. Let’s invest in confectionery showcases that are necessary in every cafe or confectionery. They provide convenient conditions for storing and displaying sweets, cakes and desserts. Confectionery showcases are available in a refrigerated and neutral version. Refrigerated storage is intended for storing products that require low temperature, such as cakes and ice cream. Neutral can be used to display cookies or buns that do not require refrigeration.
The best solution is to have both types of confectionery display in your premises. This allows us to ensure appropriate storage conditions for all products offered by a cafe or confectionery. In addition to their most important function, i.e. storage and display, confectionery display cases can also have a decorative function. By choosing a model with straight or curved glass, we can easily adapt it to the decor of your cafe or pastry shop.
For example, our kitchen may have an entire rack dedicated to spices that are within easy reach of the pastry chef’s guide when preparing food. When designing a confectionery, remember about comfort and cleanliness. Let’s keep the fridge tidy as it is critical to the food safety and efficiency protocol. Keep bulk items 4-6 inches apart to reduce the number of hot spots in oven-type appliances. Websites such as the National Restaurant Association and ServSafe training programs can be very helpful in understanding the specifics of not only pastry shops but also restaurants in general.