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Planning the physical setup of a bakery to optimize workflow and customer experience. Includes the arrangement of baking equipment, display cases, and customer seating.

A method of production where items are created in groups or batches. A bakery uses batch production to make large quantities of bread or pastries at once.

The cost of food ingredients divided by the revenue that those ingredients generate.

The value a brand adds to a product. For bakeries, strong brand equity means customers are willing to pay more for their baked goods due to a perceived increase in quality or prestige.

The combination of factors that can be controlled by a company to influence consumers to purchase its products. For a bakery, this includes product variety, pricing, promotions, and placement.

Encouraging customers to purchase more expensive items or add-ons. In a bakery, employees might suggest adding coffee or a premium pastry to an order.

The difference between revenue and the cost of goods sold, expressed as a percentage. A bakery calculates its gross margin to determine how much revenue remains after covering the cost of the products sold.

Measures implemented to maintain or reduce expenses. A bakery applies cost control by minimizing waste, optimizing ingredient purchase prices, and efficiently scheduling labor.

Ensuring products meet certain standards of quality. A bakery implements QA by having consistency in recipes and final products, and regularly training staff.

The actual profit after working expenses not included in the calculation of gross profit have been paid. A bakery considers net profit to measure overall financial performance after all expenses.

Strategies to manage a company's interactions with current and potential customers. A bakery might use CRM to track customer preferences and manage loyalty programs.

Training employees in multiple roles. A bakery might cross-train employees to both bake and operate the cash register to increase flexibility in staffing.

The oversight of the flow of goods from supplier to consumer. For a bakery, managing relationships with farmers for fresh ingredients and coordinating delivery schedules.

A strategy to increase efficiency by receiving goods only as they are needed. A bakery using JIT might order ingredients close to when they will be used to reduce waste.

The practice of ordering, storing, tracking, and controlling inventory. In a bakery, ensuring there are always enough ingredients like flour and sugar, as well as keeping track of baked goods.

A system used to conduct sales transactions. Bakeries utilize POS systems to track sales data, manage inventory, and process customer transactions efficiently.

The process of assigning costs to specific jobs or orders. In a bakery, this could involve calculating the cost of ingredients and labor for a custom cake order.

Comparing business processes and performance metrics to industry bests. Bakeries benchmark by comparing their product quality and sales figures against successful competitors.

A data-driven approach to analyzing the profitability and popularity of menu items. In a bakery, determining which pastries generate the most profit and should be prominently featured.

Estimating future sales. Bakeries forecast sales to predict busy periods, plan inventory and staffing needs.

Determining the point at which cost and revenue are equal. A bakery conducts break-even analysis to understand how many goods need to be sold to cover the costs.

Creating work schedules for staff. In a bakery, scheduling bakers and sales staff to ensure production and sales needs are met throughout the day.

The extent to which a product is recognized and bought by customers in a particular market. A bakery can increase market penetration by expanding its marketing activities or opening new locations.

Expanding the range of products a business offers. A bakery may diversify by introducing gluten-free or vegan options to attract a wider customer base.

The rate at which inventory is used and replenished in a business. In a bakery, a high turnover rate indicates that products are sold quickly and inventory is fresh.

The set of step-by-step instructions compiled by an organization to help workers carry out routine operations. SOPs in a bakery help maintain product consistency and efficiency.

Giving employees the authority and responsibility to make decisions. Empowered bakery employees could make on-the-spot decisions about customer service issues without always needing managerial approval.

The ability of a business to keep its employees and reduce turnover. Bakeries invest in training and creating positive work environments to retain skilled staff.

A detailed projection of all estimated income and expenses over a specified future period. A bakery uses an operating budget to forecast financial needs for ingredients, staff salaries, and overhead costs.