I will take a meticulous analytical look at critical aspects of your business and offer practical, long-lasting and successful solutions to the most difficult challenges your bakery is facing. I will engage not only as an observer but as a participant at all levels, especially at the operations and development level to involve and motivate the staff and management on the floor doing the critical work.
Below are several fundamental areas of experience and expertise I can provide.
Quality, Product Development & Sourcing
- Excellent evaluation of conventional, organic, modern, and heirloom wheat, ancient grains, alternative grains, and other ingredients
- Excellent sourcing and cost competitiveness from growers, millers, and suppliers from many years of collaboration
- Flour expert
- Product development, innovation, recipe improvement
- Commercialization of new products such as artisan breads, conventional breads, sourdough, sandwich buns, ethnic flatbreads, organic, clean-label, extended shelf-life, pan breads, alternative grains, wholegrain, traditional buns and rolls, laminated pastries, cookies, muffins, scones, tarts, tortes and more
- Process improvements to enhance quality and efficiency
- Fermentation optimization for performance, flavor, and texture improvement
- A variety of sourdough and yeasted methods
- Prototype development and modification to customers’ satisfaction
Costs, Sales & Profitability
- Labor savings through automation, precision, and training
- Product cost analysis and recipe cost reductions through ingredient elimination or substitution
- Process optimization through improved yields and waste reduction
- Technical sales support to sales team and customers
- New sales opportunities utilizing my experience with buyers from the most prominent national brands
- Profit margin and competitive advantage improvement
Facility Design & Equipment
- Development and layout from conception of new facilities of all sizes utilizing multiple experiences in bakery designs and start-ups
- Complete remodeling and layout of existing facilities
- Equipment acquisition and optimal selection for your desired capabilities utilizing my extensive experience and excellent relationships with national and international equipment manufacturers
- Evaluation, testing, and approval of production lines and equipment pre and post installation through collaboration with architects and engineers during the entire manufacturing process
Staff Training
- Baking training to staff and management
- Employee job performance improvement
- Recommendations and support with hiring qualified staff
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