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post #1 of 11
Thread Starter 

Hi guys,

 

 

I just recently started working for a new coffee shop/ cafe as a baker.

 

I'm a bit nervous about the business because I noticed like 90-95% of the products are frozen from a big food service company. It just basically put it on a pan and bake it.

 

most likely frozen baked goods suck in taste and texture comparing to freshly made baked goods lol...

 

But is it possible for a business do well selling frozen baked goods?

 

Is there a way to tell the owner that selling frozen baked goods will not make majority of the customers to come back and should start thinking about making baked goods from scratch? or let the business do bad enough for the owner to realize that she have to change?

 

 

Thanks

post #2 of 11

Um, how long has the place been in business?

 

How long has the owner been in the business?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 11
Thread Starter 
Like a couple days

I don't think she's in business at all except she mention one time that she was a waitress or something like that at a cafe when she was around my age which is 24
post #4 of 11

To answer your question, yes it can be done but it all depends on how it is being done if that makes sense at all.

 

For example, Tim Horton's made the transition from traditionally baked donuts to par baking them in a factory, and shipping them frozen to the stores to be "baked" and finished on site.  They were already doing that with their buns and bagels, so the donuts were the next step.  I don't think people noticed at first, but eventually word leaked out.  I don't think it has affected business any but they had been around since 1964 when they made the change so they had a pretty sound customer base. 

 

If you're comfortable I would talk to her and ask her if you can try a batch of something from scratch (being a cafe I'd suggest a batch of squares) and see how they sell and how they are recieved from the customers.  Ultimately baking your own is more than likely less expensive when compared to having something brought in (keep in mind your wages for the time you are baking as well) and maybe she just needs to see that?

 

Good luck to you and keep us posted as to how things are going.

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post #5 of 11
Thread Starter 
Today is the same as usual

Currently im the only baker ... So I baked what the cafe have in stock which are 3 flavours of frozen cookies, same goes for muffins but one of them is called black forest which has a cake texture so I think it not really a muffin batter which I mention to the owner and she agree, mini croissants, already made key lime cheesecake and red velvet.... Oh and also waffle which I thought is the weirdest food item to add along with other product which doesn't really match up


We have just caffeine coffee only, pops and water
post #6 of 11

How many seats are in the cafe?  We had twenty five seats and it was busy for most of the day.   We also had a breakfast and lunch menu as well as sweets etc that one would expect to see in a cafe.  Do you offer any other menu items besides baked goods?  For drinks our cafe had coffee, decaf, tea, herbal tea, pop, perrier, Stewart's sodas and water.  In the summer we would offer Italian Sodas and homemade iced tea and iced cofee as well.

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post #7 of 11

Panera does it and look at how sucessful they are.  It can be done but it must be done using quality products. 

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #8 of 11
Thread Starter 

4 seats and 2 bar like stools... the place is small like a box lol

 

the equipments they have are 1 oven, 1 counter fridge with 2 doors if you know what i'm talking, two display cases (one of them is fridge), 20q hobart mixer, 1 waffle but crappy result, 1 panini press, 1 microwave, 1 small household looking freezer (like 3' by 2'), 1 coffee machine, 1 coca cola fridge with cola company beverages (no juices in there, surprise!), the only counter space the place have are the top of the freezer and a moving chef block table

 

she got no concept for the business....

 

I made some suggestions like do a specialized baked goods business like a cupcake shop or cookie or whatever, vegan style place, gluten free only products, healthy baked goods etc... just something that make the business different from other places 

 

I thought there were lunch items before when she told me that there will be sandwiches but on my first day of work, pfft no bread or deli meats to make the sandwiches. Ever since the place open, basically 3 flavours of muffins (ready made batter from outside, just scoop and bake), 3 kinds of cookies (frozen, just bake it), a few desserts product from a dessert company which are key lime cheesecake, red velvet and chocolate torte 1 kind of coffee (caffeine), pops, V8 drinks,and a bunch of nestle/haagen daz ice cream products.

 

i left a job at a cupcake shop with a little over 40 hrs a week workload for this "business" with only 25 hrs... I thought i was going to experience baking and making different things to learn and increase my skills .... i just hope i don't regret my decision

 

 

post #9 of 11

Mulak I'm going to take this to PM and I'll send you the menu I cooked when I was at the cafe. 

 

 I'll PM you later in the morning... I'm heading back to bed now and I'm getting my hair done in the morning so I'll message you when I'm back from that and my errands...  

 

Sadly it's closed now due to bad ownership but in its time it was a very good place.

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post #10 of 11

With only 6 seats in place, I do not give it long unless they do a spectacular take out and delivery. Plus buying already made is crazy, like what do you do just put on pans?  Panera does a huge volume per unit and there are more then 6 seats. They also sell things that are unique and can't be purchased down the street.(signature items) you have none of this.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #11 of 11

Mulak, I sent you a long PM.. hope you find the info useful.

 

The cafe I was at, we did everything from scratch right down to our muffin mixes.  We would make it in bulk and store it in the fridge so all whomever opened in the morning had to do was scoop them and bake them off.  I even do that at home... my kids love fresh muffins and I'm a lazy morning person so I keep a small bowl of muffin mix in the fridge and all I have to do is scoop them and they bake while I'm showering and getting ready for the day.

 

Mulak's cafe has alot of potenital... I just hope the owner is willing to listen to new ideas that will help grow the business. 

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