Guides for Businesses
Planning Pastry Portions for a Hotel Breakfast
Consumption per head, its relation to occupancy, guest profile, number of varieties, replenishment, waste and cost.
5 min read
Categories
Guides for Businesses
Sourcing, costing, portioning and stock management guides for hotels, restaurants, cafés and catering operations.
35 articles
In this category
- Guides for Businesses
Choosing Poğaça for Canteens and Office Catering
What the two channels expect, choosing weights, fillings, heating equipment, the service window, cost and planning orders.
6 min read
- Guides for Businesses
Building a Pastry Range for a Canteen Menu
The selling window, demand by hour, deciding the range, price bands, working from frozen, oven capacity, waste and nutritional balance.
6 min read
- Guides for Businesses
Building a Cookie Range for a Café Display
The mathematics of range size, the basic-middle-premium spread, seasonal rotation, layout, waste, price tiers and tracking data.
5 min read
- Guides for Businesses
Planning Börek for Weddings and Events
Counting per head, spread of varieties, the production plan, working from frozen, oven capacity, keeping warm, service and cost.
5 min read
- Guides for Businesses
Selling Cookies by Weight: A Margin Guide for Bakeries
The logic of selling by weight, raw material costs, waste and breakage, deciding the range, display, price tiers, packaging and seasonal management.
6 min read
- Guides for Businesses
Why Loose Simit Sales Work for Kiosks and Shops
What loose selling means, packaging cost, the perception of freshness, flexible unit sales, hygiene, display, waste, pricing and regulation.
6 min read
- Guides for Businesses
Getting the Most From a Whole Salami in a Business
The price gap, the labour of slicing, waste, using the ends, the shelf life advantage, menu uses and a decision table.
5 min read
- Guides for Businesses
Which Business Suits a 3.5 kg or a 1.75 kg Pack?
The advantage of bulk, shelf life after opening, calculating daily use, storage space, cash flow, the cost of waste and a mixed strategy.
6 min read