LESSON 4: PRODUCT ORDERING & ROTATION

FIFO – First-In, First-Out

This very common term used in restaurants also applies to In-Store Bakery. Product rotation, whether of frozen, chill or dry items, is a vital part of ensuring the best possible product quality.

Thaw procedure 

Generally speaking, most Frozen Bakery items (packaged breads, cakes and cookies) take a minimum of 6-8 hours to thaw. Raw doughs need thawing and possibly proofing time. The recommended procedure is to pull frozen product the night before and allow to thaw slowly overnight (either in the walk-in or ambient depending on product). The next morning, bakery staff can finish production or price/date the product and add to the displays. Take care to rotate stock with the newest or freshest items behind what is already on display.

Shelf Life Guide

ISB items have a broad spectrum of shelf-life dates, from hours to several months. Most manufacturers have published shelf-life recommendations which are available to retailers. Some savvy manufacturers go so far as to print recommended shelf life on the cases product is shipped in or include a slip of paper in the case for the retailers to refer to. A cheat sheet of recommended shelf-life dates is available through Tony’s Bakery department.

Pars 

Strive for balance. Have enough product on hand, but not so much that you will suffer significant loss. Seven to nine percent spoilage is average for In-Store Bakery. Less than this indicates not enough product or variety is available, which can negatively affect sales. More than 7-9 percent suggests too much product is out and will negatively affect margin.

Refer to order histories and records, and sales history. Take into consideration any upcoming promotions to help you determine your order and replenish displays accurately. An Inventory Worksheet with 12 weeks of past information is useful for ordering purposes.

Inventory

Regular inventory checks, although tedious, help ensure product is properly rotated and prevents it from getting lost in the freezer or refrigerator. It’s best to perform monthly inventory checks.

Loss prevention is as important to the bottom line as sales!