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    Success In the Bakery Eatery
    Success In the Bakery Eatery
    Success In the Bakery Eatery
    Ebook263 pages3 hours

    Success In the Bakery Eatery

    By Vincent Gabriel

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    About this ebook

    The Bakery Eatery marks the biggest change in the Asian diet. Five years ago, Asians ate rice only and bread was considered the food of the foreigners. The French introduced the baguette, the Portuguese the tart to Macau, the Spanish introduced the Pandesal to the Philippines, the Dutch the King's cake that became the Kueh Lapis. All these introductions have been important but suddenly:

    * Asian affluence
    * Need for variety in food
    * Need for some food less starchy than rice
    have caused rich communities in the cities of Asia like Shanghai, Tokyo, Hong Kong, Singapore, Mumbai and the Arab Middle East to demand Western style bakery products.

    There was a time when the common supermarket bread, the tinned fruitcake, was considered chic but not now.

    You have this grand opportunity to use your baking skills and tap into this market.

    I have taken the path of least resistance by introducing bread as the main item of breakfast and the Bakery Eatery as the place for all day breakfast.

    I have also gone one little step forward by going into sandwiches, pizzas, savoury buns and others because this will be the direction you move to grow the bakery eatery into a wide spread food offering in Asia.

    The potential for growth in bakery products is limitless, as Asians become more globalized consumers. They have been introduced to burgers, to waffles, to pancakes and sandwiches and they are asking for more.

    What is needed is a creative baker with ideas to tempt the taste buds.

    Asia has much contribute. Asian spices have tickled the taste buds in the rice dishes. With a little experimentation these spices can be applied to bread.

    Asian beer and wine have been paired with rice dishes. With some trial they can be paired with the bakery products.

    Asian ways of preparing meat and fish and vegetables in curry, soy sauce or roast or tandoors can produce items that can go with bakery products. The curry puff is one simple example.

    I wish you every SUCCESS on your bakery adventures and I know that the diet of Asia would be more varied because of you.
    LanguageEnglish
    PublishereBookIt.com
    Release dateApr 26, 2016
    ISBN9781456625412
    Success In the Bakery Eatery

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    Book preview

    Success In the Bakery Eatery - Vincent Gabriel

    Eatery

    UNIT 1

    All-Day Breakfasts

    Synopsis

    At the end of this unit you will understand the special characteristics of the retail food eatery that you have set up.

    Introduction

    The understanding of this business starts with knowing that at one time each of the following:

    •  Breakfast offerings

    •  Cake offerings

    •  Waffles/pancakes

    •  Ice cream

    •  Coffee/tea

    were separate businesses.

    The Food-Offerings Menu

    You provide these all day so you cater to the indulgence of the customer. The fast food eatery restricts their breakfast menu to up to 10am or 10.30am the latest. You do not do so. The special contribution you bring to the food industry is to be able to put everything together in one place, for:

    •  Customer convenience

    •  Customer indulgence

    •  Relaxation and enjoyment of great food and drink

    •  Parents to have their children occupied while they have a coffee and then buy some lunch and dinner to consume at home

    Each of the ethnic groups restricts their food to their special ethnic offering. You do not see the Bak Kut Teh being sold, except only in the Chinese shop. Next you have more than one ‘fun’ item. Some places sell only waffles with toppings. Customers like the pleasure the waffles give them. You also sell ice cream, something that only ice cream shops do. You have waffles and ice cream. On top of all that you are a bakery with a baking range that includes homemade breads and buns. You also bake cakes and you turn out some fancy cakes for customers. You have a little of everything.

    Welcome to the All-Day Breakfast Lifestyle

    The main difference between all the other shops and you, the all-day breakfast provider, is how:

    •  Wide the breakfast choice in the menu is

    •  The breakfast is prepared

    •  Fresh the food is in particular the freshly baked bread

    •  Degree of emphasis on breakfast items is

    Table 1.1

    Table 1.1 shows a summary of the difference between a breakfast, snack offering and a breakfast lifestyle

    The Business Model

    The business model of the all-day breakfast is the Casual and Quick Food Outlet (CQFO).

    Casual and Quick Food Outlet (CQFO)

    In this book, this term is used to characterise any food outlet that has the following features:

    •  Offer a menu that centres on breakfast and snacks like buns, bread, pancakes and waffles

    •  Offer food and drinks to a certain consistent standard and quality

    •  While most eateries in the CQFO offer soups made from powder, frozen or convenience packages, your strength is to MAKE EVERY DISH from fresh ingredients and that you justify the price that you are charging

    •  While most CQFO depends on employees your bakery-eatery is based on a direct relationship between your customer and you

    •  You are the strength of the CQFO of highly standardized procedures to make your tasks routine to be:

    ➣  Fast

    ➣  Less wasteful of resources

    ➣  Efficient – in the use of resources

    •  Again unlike the other CQFO your prices are not equal to fast food prices. Your prices are higher. You need to explain and to justify why your prices are higher. Many owners do not seem to be doing a good enough job and All-day breakfast cafes in the working class neighbourhoods give the impression of being expensive and the eateries fail.

    In surveys customers say:

    At the fast food the fish and chips is $7.00

    At the coffee shop it is $9.90

    but at the All-day breakfast it is $13.00

    and they say that for the same amount of fish and chips, they pay almost twice the price. You need to explain by e-promotion and by letting customers taste the food, experience the service and see the quality of your food offerings.

    Customers, especially at working class areas, expect to pay a certain price taking the fast food as the benchmark.

    Your challenge is to justify the extra charges in terms of:

    •  Quality of the fish and oil used

    •  Product offerings. Instead of deep-fried, waist fattening chips you offer a healthy alternative. You give the customer choice from the rigid fast food menu of creamy soup and sugar-laden soda

    •  Food is brought to the customer who does not have to wait in line

    Food Production Style

    The fast food production style is dependent on ready to cook, pre-cooked, pre-packed drinks in containers. In your outlet you have to do a balancing act. For standard coffee you use what is available. For gourmet coffee then you prepare according to the customer’s instructions.

    Case Study 1.1

    Lunch Hour Menu

    From 12.30 to 2.30 (Weekdays Only)

    BACON MUSHROOM AGLIO OLIO

    9.50 / 12.50*

    TURKEY HAM MUSHROOM CREAM

    9.50 / 12.50*

    BAKED TURKEY HAM MACARONI CHEESE

    8.90 / 10.00*

    BACON ARRABIATA

    10.50 / 12.60*

    TRIPLE-CHEESE BAKED PENNE

    9.50 / 12.50*

    There is No Tax and No Service Charge for anyone of these Lunch Hour Meals.

    Customers can help themselves to one copy of the afternoon edition of the _____ paper.

    So you have 2 different ways and both can be described as being ‘Made’. On the one hand you get soda from the soda vending pump on the other hand you make your own fruit drinks from fresh juice.

    The other CQFO may leave tea bags, coffee bags, sugar and creamer in sachets. They have this self-service concept, which in you are minus points from the sum total of your special features.

    The production method for food is similarly many tiered:

    Bak Kut Teh has to be boiled slowly one day ahead of consumption.

    Bakery products have to be kept aside for the dough to rise.

    Pancake mix comes in pre-packed packets. You mix it with milk and you grill over high heat.

    Ice cream takes a longer time but sausages can be grilled as soon as the order comes in and the dressing is applied only when the sausage is to be served.

    Bull’s eye eggs are fried in front of the customer and served hot with hot baked beans and hot toast.

    Soft boiled eggs require a minute or two in hot boiling water and are served hot. On the other hand, boiled eggs have to be cold before they are mixed with mayo, mixed into a paste and then served on hot pieces of sandwich slices.

    Control and Performance Management

    The activities of the eatery have to be:

    •  Consolidated

    •  Controlled

    •  Managed

    At the customer’s end there is a need to consolidate the resources to be able to offer him what he wants.

    Example One

    A Malay breakfast of Nasi Lemak that involves:

    •  Coconut milk fragrant rice that is pre-cooked but kept warm in the rice cooker

    •  Some salad that will be prepared as the order goes out to the customer

    •  A bull’s eye egg that is fried on the spot

    •  Some fired anchovies and peanuts that have been prepared beforehand

    The quality control involves putting together:

    •  Pre-cooked items

    –  Coconut rice

    –  Fried anchovies and nuts

    •  Prepared on the spot

    –  Bull’s eye egg

    –  The salad

    •  Semi-cooked

    –  The half-cooked fillet (fish) which is fried till crispy

    The cycle of activities in managing the eatery is

    •  The preparation. In the above example, cooking the coconut rice, the fried anchovies

    •  The on-the-spot preparation. In the above example, the frying of the egg and the preparation of the salad

    •  The post-operational cycle to get information that

    –  Helps menu planning Unit 6

    –  Helps purchasing Unit 8 from the items sold and how quickly the stocks are run down

    –  Helps stocking Unit 9, knowing the quality of the raw materials kept

    –  Knows what are the most popular items and the implications for strategy. If breakfast items are big sellers then customers see the place as a breakfast place

    –  Knows what items are slow moving and in need of promotions (Unit 11)

    –  Knows what items are popular and hence being able to introduce new products. If there is an increase in the number of delivery orders then you may need to get young men and women with valid motorcycle licences and good road safety records to send food to customers

    –  Knows there may be a demand for wine to pair with the food you sell

    The core cycle or back room cycle is about

    •  Paying the bills that become due

    •  Attending to personnel issues:

    –  Wages including social security

    –  Leave from work

    –  Training

    –  Recruitment

    –  Duty roster

    •  Attending to outlet maintenance e.g. choked pipes

    Case Study 1.2

    Ethical Sourcing

    The suppliers, you buy from here to be compliant with the principles of ethical sourcing.

    The supplier must have as his goal.

    The long term sustainability of the products provided to you.-

    You, as buyers, must be committed to:

    •  Responsibly produced products to

    –  Environment

    –  Farmers

    –  Families of the farmers

    •  An ethical price that allows for sustainable production, reinvestment in the land and checks on the supply chain

    •  An environment policy that involves recycling and reduction of waste, energy and water conservation and conservation of the ‘green’ in the life of the community.

    TUTORIAL 1

    Asafoetida

    Powdered asafoetida is used to enhance Indian vegetarian cooking.

    This spice comes from a pungent resinous gum.

    Allspice also called English spice and is a dried unripe fruit. A spice found in the West Indies. Central and South America, that gave the British merchants an advantage over the Portuguese, Dutch and French dominated spices of South Asia. Moreover this spice tastes like a little like cinnamon, nutmeg and clove all at once, with a hint of peppery sharpness. It is used to spice cakes, and both savoury and sweet dessert dishes.

    Carom Seeds

    These seeds originated in India and are used extensively as a spice for pastries snacks, breads (like the paratha) and in vegetarian dishes of beans and pulses.

    The seeds are sold and often they are fried lightly and then crushed for their thyme-like aroma.

    Tamarind gives a sweet-sour and fruity taste to fish curries. The Fish Head Curry popular among Chinese in ASEAN is based on Tamarind. The rasam uses tamarind liberally. Most cooks like tamarind because it can be used to season fish dishes and, with a dash of vinegar, any dish will be upgraded in taste.

    Cayenne

    Cayenne – Guinea spice, cow-horn pepper is a bright red chilli that ranges from 3-6cm in length and 1cm in diameter. The hot flavour comes from the chemical, capsaicin.

    Cayenne pepper matches well with:

    Candlenut

    Candle nut, also called Indian walnut, buah keras, is described by many Peranakan cooks as that secret ingredient. The nuts are ground and when cooked yield a creamy texture that goes well with fish curry.

    Use: a popular use is as a sauce when the candlenuts are crushed to a paste in a mortar and pestle with garlic, ginger and simmered over a slow fire with coconut milk, cumin seeds, some turmeric, peppercorns and coriander.

    Cinnamon. The more commonly used cinnamon is cassia cinnamon, which is prized for its stronger flavour, then Ceylon cinnamon. Both types of cinnamon are used in apple pies, depending on whether the apples used are the sweeter or the tart varieties.

    Chefs like to add cinnamon to very rich meat stews like oxtail.

    Other chefs add it to nasi bryani to give the rice a slight bitter sweet taste and balance the oiliness of the rice.

    Garam Masala may be considered the spice that defines North Indian dishes though in other areas of Indian cooking, the spice is extensively used. By varying the mixture of garam masala, the chef can achieve a mild fragrant taste to the curry or give a highly spiced version of that curry.

    Coriander Seeds are best used when freshly ground. Indian eateries use large quantities of coriander seeds in their dishes. Whole seeds are used in chicken dishes, while ground seeds are added to chutneys.

    Chinese chefs use whole seeds for pork dishes. Peranakan cooks depend on coriander seeds to produce their characteristic taste of their stews.

    Pomegranate Seeds. The bitter and at the same time sweet and sour taste make it popular. The Chinese use the seeds to spice up fruit and vegetable salads. Indian chefs use it to sour a mixture and it has found its way into hummus dips of Middle East cooking.

    Cumin Seeds add a spicy, sweet aroma to food and chefs have taken both the white and the black seeds into their cooking.

    Moroccan goat meat dishes are spiced lavishly with cumin. Mexican chilli con carne uses cumin. Germans use cumin seeds in the production of Munster cheese, sauerkraut, pickle, and sausages.

    Indian chefs use cumin in seed or powder form:

    Mini breads like parathas

    In

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