What’s the best way to set a waste target for your bakery shop?

Robert McIlroy discusses the various methods bakers use to calculate waste levels and how full shop stock reconciliation can help. The question of how best to set a waste target for a bakery shop is a little like asking how long is a piece of string. Before you decide on an ideal figure, you have to decide what measure to use. The … [Read more...]

How bakers lose out with standing orders

Standing orders can be replaced by a far more profitable approach, says Rob McIlroy. Standing orders are the repeat orders that are automatically sent to a customer. They save bakers the trouble of entering orders for customers who take similar orders every time. Effectively, they are a rubber-stamping exercise to save both the baker and the … [Read more...]

Why spreadsheets are bad for bakers

Spreadsheets can be bad for bakeries. In fact, they have been a cause for alarm within the wider business community for years. As far back as 2008, studies found that around 94% of spreadsheets contained errors. An oft-cited UK survey from 2011 found that 57% of spreadsheet users had no formal training on the package they used. An amazing 72% … [Read more...]

How to get a grip of your purchase orders

Cybake's Robert McIlroy explains how bakeries can save an extra 4% on ingredient purchases. Have you got a proper grip of your purchasing? Are you sure that you are paying the best price for all your ingredients? Do you really have complete control over your purchase orders? If the answer to the above is anywhere between “not really” and “not … [Read more...]