{"id":5307,"date":"2020-05-26T18:19:37","date_gmt":"2020-05-26T23:19:37","guid":{"rendered":"https:\/\/bakemark.com\/orienta-tu-programa-de-coccion-maximiza-el-coste-de-la-comida\/"},"modified":"2025-02-04T14:54:39","modified_gmt":"2025-02-04T20:54:39","slug":"orienta-tu-programa-de-coccion-maximiza-el-coste-de-la-comida","status":"publish","type":"post","link":"https:\/\/bakemark.com\/es\/orienta-tu-programa-de-coccion-maximiza-el-coste-de-la-comida\/","title":{"rendered":"ORIENTA TU PROGRAMA DE COCCI\u00d3N \/ MAXIMIZA EL COSTE DE LA COMIDA"},"content":{"rendered":"
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Ahora es m\u00e1s importante que nunca maximizar el coste de tus alimentos cuando programes lo que vas a hornear a diario. El producto sobrante en tu vitrina al final del d\u00eda es simplemente dinero tirado a la basura. He aqu\u00ed un par de consejos para ayudarte a sacar hasta el \u00faltimo c\u00e9ntimo de tu presupuesto para ingredientes. <\/p>
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TAMA\u00d1O DE HORNEADO PEQUE\u00d1O<\/strong><\/h3>
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En lugar de hornear una vez por la ma\u00f1ana y hacer que el producto dure todo el d\u00eda, considera reducir el tama\u00f1o de tus hornadas y hornear m\u00e1s a menudo. Este sencillo paso logra un par de importantes objetivos centrados en los beneficios: 1) A tus clientes les encantar\u00e1 el producto superfresco, as\u00ed que seguir\u00e1n viniendo a tu tienda; 2) Simplemente \u00abconstruye\u00bb el producto que parece ser popular ese d\u00eda evitando desperdicios y \u00abhablando\u00bb con tus clientes; y 3) No hay nada mejor que los productos horneados calientes y frescos, y nada suena mejor a un cliente que \u00abNuestros rollos de canela son tan frescos que a\u00fan est\u00e1n calientes.\u00bb Una GRAN oportunidad para la venta sugestiva <\/p>
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\u00a0<\/p>
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\u00a0<\/p>
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HAZ INVENTARIO DE TU VITRINA CON FRECUENCIA<\/strong><\/h3>
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Los horneados peque\u00f1os te permiten ajustar tu vitrina a medida que avanza el d\u00eda. No intentes imponer a tus clientes TU programa de pasteles. Haz un seguimiento de lo que compran cada d\u00eda y ajusta tus pasteles en funci\u00f3n de lo que ELLOS compren. Al final del d\u00eda, toma nota de los productos que sobran y haz menos cantidad de ese producto al d\u00eda siguiente. Orienta continuamente tus pasteles y observa c\u00f3mo va el d\u00eda a d\u00eda. <\/p>
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DESECHA LA TRADICI\u00d3N – \u00a1\u00a1\u00a1S\u00d3LO ESTE A\u00d1O!!! <\/strong><\/h3>
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Los h\u00e1bitos de compra habituales han cambiado. Como sabes, no hay ligas deportivas juveniles. Ni reuniones de la Asociaci\u00f3n de Padres y Madres. No hay excursiones de las clases. Cada vez hay menos reuniones de negocios en salas de conferencias. No hay ligas de bolos. As\u00ed que… ahora horneas para individuos, familias y grupos peque\u00f1os. Adapta tu programa de reposter\u00eda a esta nueva realidad (esperemos que temporal). <\/p>
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Es un momento de orgullo para estar en la industria panadera y apoyar la salud y el bienestar de nuestros clientes durante esta crisis. Habla con tu representante de BakeMark sobre materiales para el punto de venta que transmitan la capacidad de tu tienda para ofrecer productos frescos durante todo el d\u00eda. Mantente a salvo y superemos esto juntos. Recuerda siempre: BakeMark est\u00e1 aqu\u00ed para ayudarte. <\/p>
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Ahora es m\u00e1s importante que nunca maximizar el coste de tus alimentos cuando programes lo que vas a hornear a diario. El producto sobrante en tu vitrina al final del d\u00eda es simplemente dinero tirado a la basura. He aqu\u00ed un par de consejos para ayudarte a sacar hasta el \u00faltimo c\u00e9ntimo de tu…<\/p>\n","protected":false},"author":3,"featured_media":4025,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[224],"tags":[242],"post_series":[],"class_list":["post-5307","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vende-tus-dulces","tag-venta-de","entry","has-media"],"acf":[],"yoast_head":"\n
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Ahora es m\u00e1s importante que nunca maximizar el coste de tus alimentos cuando programes lo que vas a hornear a diario. El producto sobrante en tu vitrina al final del d\u00eda es simplemente dinero tirado a la basura. 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