Restaurant Management Mistakes to Avoid

Restaurant Management Mistakes to Avoid

When you’re in restaurant management, your goal is to keep your establishment profitable and running smoothly. It sounds so simple when it’s put that way, but you know it’s anything but.

Restaurant Management Mistakes to Avoid

Your duties include designing menus, marketing, responding to customer feedback, hiring and training staff, establishing systems and processes, implementing quality control at every level, keeping everyone happy, etc. The list never ends. It’s a wonder you get any sleep!

At the same time, you love your job and you fully embrace the responsibilities that come along with the title. But plenty can go wrong — and maybe has gone wrong — and we’ve identified four restaurant management mistakes we believe contribute to pitfalls.

Mistake #1: Forgetting the Importance of Communication

When it comes down to it, you aren’t in the food service business, you’re in the people business. You know it’s important to keep the lines of communication open with your customers, but don’t forget about your staff. They can provide some of the most valued insight, since they’re working in the setting every day.

Make full communication with every team member your top priority, and you’re likely to head off many problems in their earliest stages.

Mistake #2: Losing Track of Inventory

So many bad customer experiences, internal staff frustrations or owner annoyances can be traced back to mismanaged inventory. Regardless of whether you directly track inventory, you need to make sure it’s done efficiently and correctly. The tighter of a grip you keep on knowing what’s on the shelves and what’s on the books, the better off your establishment will be.

Mistake #3: Not Maintaining Critical Equipment

This is easy to overlook in a busy restaurant, but your major appliances must be serviced regularly. If you are the only member of the restaurant management team, this responsibility is likely on your shoulders.

From seal replacement to in-depth cleaning, make sure you delegate the proper tasks to a professional or your staff on a scheduled rotation. Maintenance, such as lubricating mixer components, is essential to the longevity of your machines. Avoid breakdowns and make your investment last longer.

Mistake #4: Not Replacing Critical Equipment

There comes a time when you’ve made one repair too many and it’s time to purchase new equipment. The best-run restaurants might not all have top-of-the-line everything, but they have ovens that work. Their machines aren’t out of service repeatedly. If you have equipment breakdowns, you have frustrated customers and even more frustrated staff members who have to explain the problem. Leave room in the budget to replace critical equipment when necessary!

Stratton Sales makes it easy for bakery and restaurant management to find the equipment they need, and at the price they want. With financing options that make upgrades feasible, we are here to help. Contact us today.

menu trends to watch this year

5 Menu Trends to Watch This Year

What menu trends are resonating with diners this year?

menu trends to watch this year

As a restaurant owner or chef, you know how trends change and favorites fluctuate from year to year. The key is making sure your menu reflects your brand, but also hits on some of the key characteristics and selling points sure to make your customers happy.

The National Restaurant Association takes an annual poll of over 700 members of the American Culinary Federation and reports on what’s hot for the upcoming year. In their survey, they found five menu trends every restauranteur should know about.

Vegetables Featured Front and Center

Veganism is hitting the mainstream — just ask any of Beyonce’s followers. With many high-profile celebrities extolling the benefits of going vegan, and multiple documentaries on the topic being produced, more people than ever are cutting animal products from their diets. Some reports say the number of vegans has grown by 500 percent in the United States since 2014.

As you might expect, this influences what consumers are looking for from their local restaurants. Vegans like to eat out too! Chefs are putting more veggie-focused items on the menu, both to give vegans options and to highlight the often-overlooked tastiness of plant-based foods.

Ethnic Inspiration

African spices and Portuguese meats are all the rage. Curry and condiments like sriracha, gochujang or chimichurri are gaining traction, both at home and on restaurant menus. You won’t go wrong developing some ethnically inspired dishes for your menu.

Hyper-Local Ingredient Sourcing

Customers love veggies and meats sourced from the farm down the street. Local flavors should be your top priority. If you are sourcing ingredients from far away, such as fish, make sure you commit to finding sustainable, healthy fisheries and clearly outline the details in the menu for your customers.

New Cuts of Meat

Ever had a Vegas strip steak? What about a Merlot cut? Many different cuts of meat are becoming mainstream, and your customers will notice if you add oyster steak or shoulder tender to your menu.

In-House Creativity

What can you make in-house? House-brewed beer, house-made condiments and house-made pickles all top the list of items customers love this year. House-made sausage, ice cream or charcuterie are also options. Use your creativity to spruce up your menu with individual ingredients created from scratch, by you and your staff. Customers care!

Stratton Sales can help you make this upcoming year the best yet for your restaurant. It might begin with analyzing menu trends, but our support doesn’t stop there. Get the equipment you need to keep your kitchen functioning or expand your capabilities by adding machines to make you more productive while you work.

Contact us today for more information about our products and easy payment plans!

Pay Attention to Food Allergies

Food Allergies Can Put Your Restaurant at Risk

Food allergies pose serious health risks. In America, 30,000 people per year visit the emergency room due to whole-body food allergy reactions and a few hundred of those victims die.

Pay Attention to Food Allergies

Your restaurant can’t afford not to prioritize food allergy awareness, training and implementation.

Ignorance Is a Serious Risk

According to the Centers for Disease Control and Prevention (CDC), food allergies in children doubled between 1997 and 2011. Food allergies are becoming more prevalent every year, but still, surveys show that between one-quarter and one-third of restaurant workers have no training on how to prevent and respond to food allergy reactions.

If the ingredients of menu items aren’t disclosed, dishes aren’t handled properly or patrons are not fully informed about what they are eating, there is a case for liability against the restaurant. Staying ignorant about how food allergies affect your guests will only put your business at risk.

It’s a Branding Statement

Given the growing need for allergy-friendly options, diners are searching for restaurants that take food allergies seriously. For many diners, an allergic reaction doesn’t involve physical discomfort only — it’s life or death.

When restaurants make sure their diners are protected and still provided plenty of options, they make it clear that their customers’ health and well-being is paramount. Not only is this the correct business decision, given the risks involved with food allergies, it’s also a useful marketing technique. Many diners choose restaurants based on this factor alone.

Be Proactive

By taking on the challenge of creating a food-allergy-friendly menu, restaurant owners are staying ahead of the curve. You’re investing in your bottom line, but you’re also being a good citizen. What does this proactive effort look like?

First, make sure you have an updated list of all ingredients you use in your kitchen. Know where every item comes from. If anything is created off-site, such as sauces, have records of their labels for your diners to look at if need be.

Next, prioritize cross-contact training for your entire staff. Cross contact happens when food that is allergy-safe comes into contact with food that isn’t, whether through a failing of a sanitation procedure or through the preparation process. For many diners, even a small amount of an allergen can trigger a reaction. It’s essential to use separate preparation surfaces and have all workers wash their hands before plating or transporting the food.

Everyone in the restaurant, no matter if they are directly involved in food preparation or not, should have allergen training. Front-of-house staff should be coached on spotting the signs of an allergic reaction and know when to call emergency responders.

Invest in Quality Equipment

For thorough preparation, be sure to use separate mixers, trays and equipment for the allergy-free food your restaurant produces. Get in touch with Stratton Sales and find out how we can help support your business with quality equipment at the best price. With special financing offers, we make it easy for your restaurant to cater to guests with food allergies.

How to Choose the Best Commercial Dishwasher

How to Choose the Best Commercial Dishwasher

The best commercial dishwasher is one that’s durable, effective and affordable. But even more specifically, what features should you look for? What characteristics must your new dishwasher have?

How to Choose the Best Commercial Dishwasher

Consider Size

How big of an appliance do you need? It depends on your restaurant’s size and average attendance per hour. When you’re replacing an older dishwasher, it’s a good time to assess whether the size is working for your kitchen. Do you find you’re often running short of clean dishware?

Size often determines cost, so make sure you are purchasing an appliance that will both meet your need and provide room to grow. But make sure it’s not bigger than you need. You’ll pay too much not only in purchase price, but in operational costs as well.

Think About Logistics

Will the dishwasher fit into its allotted space? Will there be room to load it? Is the kitchen designed to facilitate efficiency?

When you have a full house, you need your dishwasher to operate smoothly. That’s why it’s important to think about logistics ahead of time to be sure your dishwasher can keep up.

Speed Is a Major Factor

On the efficiency side, also consider the speed of each cycle. You need your machine to keep a steady flow of clean dishes. A residential dishwasher’s cycle might take 30 minutes, and a 1- or 2-minute difference between one model to the next might not matter. This isn’t the case in a commercial kitchen. Cycle length matters!

High or Low Temperature?

You can buy a machine that gets to 180 degrees during the cycle, but these models use more energy and the cycle length may be longer. Other models don’t get the water as hot and instead use chemicals to achieve the level of sanitation needed. Which model is better for you?

With a high-temperature model, you won’t have to buy the chemicals, but you’ll save on operating costs with a low-temperature machine.

Find a Solution for Your Budget

The commercial dishwasher you choose should be an asset to restaurant operations. At Stratton Sales, we know there is a perfect match for you, and we’re dedicated to helping you find the ideal appliance addition. Shop our online inventory or call us directly so we can help you find the right commercial dishwasher for you.

Cleaning a Commercial Oven: Your 5-Step Guide

Cleaning a Commercial Oven: Your 5-Step Guide

Cleaning a commercial oven isn’t just a chore to do for the sake of cleanliness. It has a major impact on your oven’s energy efficiency and the ultimate taste and quality of the products you bake.

Cleaning a Commercial Oven: Your 5-Step Guide

Regular maintenance also helps prevent breakdowns over time. Cleaning your oven is not a task you should avoid, but embrace! If it’s not you personally handling the job, make sure your employees are fully trained on how to do it right. Below is our five-step guide to a clean commercial oven.

Step 1: Don’t Put it Off, Time it Right

We’ve already explained why it’s not the best move to put off cleaning a commercial oven but take note: The oven should be wiped down at least once per day. This is the only way to prevent a buildup of grime, oil and debris that would otherwise be difficult to remove.

As important as it is to clean the oven daily, don’t do it first thing in the morning. Save it for right before closing time. That way, you can leave the door open and let it air dry so it’s fresh for the next day.

Step 2: Wipe Up Crumbs Immediately

Crumbs are one of the biggest reasons the oven needs to be cleaned so often. When particles build up at the bottom of the oven, they burn and smoke, which can affect the flavor the baked products. Wipe up all crumbs whenever they spill.

Step 3: Soak, Soap and Scour Racks

Next, remove all oven racks and soak them in hot water and a cleaning solution. Use a wire brush or scouring pad to dislodge any baked-on particles. While this can be time-consuming and require multiple rounds of soaking, it’s worth it to have shiny oven racks.

Step 4: Go In-Depth Once a Month

It’s not essential to do an in-depth cleaning every night, but it is smart to plan one at least once a month. For a deep cleaning, wipe down all interior oven surfaces thoroughly with a manufacturer-approved solution. Check your manual for specific recommendations. Pay special attention to the areas near the vents and fans to make sure airflow is efficient.

Step 5: Wipe Down Seals

Also, make sure you include the seals on your cleaning checklist. It can be a significant expense to replace worn and ineffective oven gaskets, but if you keep them clean, you’re less likely to have problems.

At Stratton Sales, we are all about helping you maximize your appliance investment by offering tips on cleaning a commercial oven or any other maintenance questions you might have. Just call us whenever you need advice!


Why New Restaurant Equipment Can Enhance Safety

New Restaurant Equipment Can Enhance Safety 

Adding restaurant equipment to augment or replace current machines is a big investment, and isn’t one that should be made lightly. There is room for plenty of debate on when it’s time to retire a machine, such as an old oven, or when a repair could make it last just a little bit longer.

Why New Restaurant Equipment Can Enhance Safety

But when it comes to employee safety, it’s hard to argue for keeping restaurant equipment that contributes to injury risk, no matter how old it is.

Is it time for new restaurant equipment for your establishment because of safety concerns?

Move from Residential to Commercial

Do you use residential appliances when you should have commercial-grade systems? Not only can this possibly void the warranty on the equipment, but the appliance or tool will wear down much faster than it should. This means a breakdown is more probable, and a malfunction could mean injury to a staff member.

If you’re depending mainly on residential appliances to get the job done, consider making the investment in commercial-quality equipment. If you are building a restaurant to last for the long-term, it’s a smart move.

Upgrading: An Excuse to Re-Train Your Staff

Whenever you add an asset to your kitchen, it’s the perfect opportunity to revisit proper safety procedures with your staff. You can go over federal and state operating regulations and ensure every person who will have to use the oven, mixer or tool is prepared. This can mean acknowledging that they’ll use the right eye protection or gloves, or signing off on a fire-safety protocol training procedure.

New Equipment Means Proper Function, Less Injury Risk

When you’re using outdated equipment, there’s a higher risk of improper function, such as a frayed wire leading to an electrical shock. When you upgrade to new equipment, you know everything is working properly. If it isn’t, your warranty is still valid to cover manufacturer defects, restoring full, safe function.

When Is it Time to Upgrade?

The ideal time to upgrade is when your equipment has lived a useful life, but before it causes any employee injury. You should regularly assess each item in your commercial kitchen, as a full inspection can reveal defects before any injuries happen, signaling it’s the right time to look into a replacement.

You Have Options at Stratton Sales

At Stratton, we make your restaurant success a priority. That means we want to make sure you get the longest useful life out of your current systems, but also get the right upgraded restaurant equipment when you need it. We offer a range of high-performing, commercial-grade appliances for our customers, and we’re dedicated to making it fit your budget with flexible financing options.

Contact Stratton Sales today, where you have options and a team committed to your success.

advantages of commercial dishwashers

6 Advantages of Commercial Dishwashers

Commercial dishwashers are a huge asset to any restaurant or bakery kitchen, but are the benefits enough to make it worth the cost? For start-up restaurant and bakery owners looking to save money, it can be tempting to simply use a standard, residential dishwasher versus purchasing a commercial model.

advantages of commercial dishwashers

Below are six reasons foodservice professionals can easily justify the investment in commercial dishwashers.

1. Lower Labor Costs

Running a profitable establishment comes down to managing cash flow and allocating resources correctly. Labor costs are a big part of this. You will do better investing in front-of-house help than hiring a dishwasher to do work that a commercial machine can easily handle.

To date, there is no machine that can take the place of waitstaff or hosting, but you can use appliances for dishwashing instead of people, and you should. If you do hire a dishwasher, they can focus more on loading, running and unloading versus washing every item by hand.

2. Stay in Federal Compliance

The FDA requires all food service establishments to have a three-component sink if they wash dishes by hand. Commercial dishwashers carry the burden of all federal regulations so you don’t have to. You’ll stay in compliance when you purchase a certified, well-functioning machine that takes care of temperature regulations and sanitization processes.

3. Increase Efficiency

Efficiency is the name of the game. You need to wash more dishes in less time to keep up, so a commercial dishwasher is your best option. The cycles are much shorter than those of a traditional dishwasher, so you get the clean you need faster, enabling faster table turn and increased customer satisfaction.

4. Stop the Spread of Bacteria

Won’t you feel more confident if you know for a fact that your back-of-house operations are supported by a commercial dishwasher with the sole intention of stopping the spread of bacteria? Get the peace of mind you deserve instead of worrying about the pitfalls of washing dishes by hand.

5. Use Less Power

Commercial dishwashers are designed to be as efficient as possible from an energy standpoint. You will use less electricity to achieve better results, and your energy bill will thank you.

6. They Last Longer

It’s simple — commercial-grade appliances are sturdier. Your machine will last longer, and this means what you invest will be regained over time.

Stratton Sales sells commercial dishwashers to food service professionals in a range of industries. We can help you too. From finding a place in your current layout to advising on installation, depend on our experience to help get you set up with an efficient, functioning sanitization system that works.

buy or lease restaurant equipment

Should You Buy or Lease Restaurant Equipment?

Deciding to buy or lease restaurant equipment is one of the first crossroads you’ll come to when you’re setting up your food service business. Running a successful bakery or restaurant means correctly analyzing and managing cash flow. In a study on small businesses, 82 percent of those that failed did so because of cash flow problems.

buy or lease restaurant equipment

So choosing between buying or leasing is one of the key critical steps in setting up your business for either failure or success since restaurant equipment is one of the biggest costs you’ll have in the early days.

Upfront Costs — Your Top Consideration

The money you need to invest in your restaurant upfront will dictate how much of your budget is free to dedicate to other investments, such as hiring additional employees. For business owners who don’t have much cash to spend in the early days, the thought of buying expensive equipment right away can be intimidating.

Leasing might be a better option if you’re truly strapped for cash, but over time, it’s a better value to own your commercial cooking equipment.

Equity Benefits of Buying

What is the top benefit of owning? You have instant equity.

In a leasing situation, you’re paying money every month to use the items, but you will never see a return on those dollars spent. When you purchase, you have valuable machines as equity for your business. If you had to sell the equipment, you would get money back for it.

Tax Factors to Think About

Deciding to buy or lease restaurant equipment can provide different tax benefits depending on the scenario. You may be able to be write off leasing costs as business operating expenses.

The tax on the purchase price is something you’ll have to pay upfront when you buy it, but you may be able to take a tax deduction for depreciation. Talk to your accountant to find out what each scenario means based on your situation.

Lease Terms Can Be Strict

While some lease contracts don’t hold you accountable for damage, others do. In a worst-case scenario, you pay a monthly fee for the use of the equipment, but you also would have to pay damages at the conclusion of the lease term if there was excessive wear and tear.

Also, some leases do not allow for early termination. If you found that you needed a different type of oven, you would be liable for the remainder of the lease contract if you terminated it early, and that could add up to a huge loss. If you bought the oven, you could simply sell it and use the money to invest in a different model.

We Offer 90-Day, No-Payment Financing

Only you can decide if you’d rather buy or lease restaurant equipment, but at Stratton Sales, we’ve come up with a great compromise: buy, but through our 90-day, no-payment financing offer, you don’t pay anything for the first few months.

Afterward, enjoy low interest, based on your credit score, and start building equity. Contact Stratton Sales today for more information on our prices and what our financing team can do for you.

bakery business plans

Your Bakery Business Plan in 6 Steps

A bakery business plan is a key document that helps guide the growth of your new venture. Business plans also are useful when you are trying to obtain financing or you’d like to assess hiring plans. It is important to have a roadmap for where you’re going, so when your business takes off, you know how to keep the momentum going.

bakery business plans

Below are six steps to getting your personal bakery business plan completed.

1. Define Your Target Audience

Your bakery customers will look a lot like the people who live in the neighborhood where you open your bakery. Do research to clearly define your target audience. Try to determine how much people spend on eating out and examine the success of your competitor. What can you do differently to quickly become a contender for business?

Defining your target audience informs every other growth movement, so this is an important step.

2. Define Your Niche

Will you have a specific product you will specialize in, like cupcakes or bread? Will you offer gluten-free or vegan products? Are you creating original recipes?

The angle you take on your menu will help you from a marketing standpoint. It’s always key to highlight something special that’s unique to you.

3. Name Your Management Help

Who will run your bakery on a day-to-day basis? If the answer is you, which tasks will be under your control? Which will you delegate?

There is a lot to the process of running a bakery, from ordering materials to keeping the books. Make sure you have included the right people on your team so you are focusing on what you do best.

4. Set Your Budget

Cash flow is one of the most important factors to business success. How much capital do you have to begin, and how will you use that money?

A bakery business plan can help you spell this out, and it can help you determine how much money you need for all the necessary startup equipment. Remember, Stratton Sales offers great financing deals on a range of baking equipment, freeing up your funds for more pressing matters.

5. Write a Marketing Plan

Next, it’s time to determine how you’ll reach your target audience with the right information. Develop a marketing strategy to build up the customer base your bakery needs to succeed.

What will entice them the most? It’s time to get inside the minds of your audience and create a message that they can’t ignore.

6. Set Financial Projections and Goals

Will your business be profitable? How much will it and you make? Now is the time to set goals in the document. How much will your weekly expenses be? If you’re trying to appeal to investors, this is a key area of your bakery business plan.

Rely on Stratton Sales for the high-quality baking equipment you need to get started when you’re launching a new business. We can make the execution of your bakery business plan easy and fun. Shop online or call us today for pricing.

baking equipment

6 Pieces of Baking Equipment You Have to Have

Your baking equipment shopping list grows by the day when you start to think about all the items you need to run your new bakery successfully. Not only is the list long, but it’s expensive, too. When you’re trying to cut costs, invest in the most essential equipment and purchase the six key items below.

baking equipment

The Right Commercial Mixer

The quality of your commercial mixer helps determine the quality of the mix it produces. You can mix more and still mix well. But finding the right commercial mixer can be a challenge. It starts with knowing which type of dough you mix most often.

An Oven That Fits Your Needs

Bakers have mixed opinions on convection vs. conventional ovens, and you probably do too. Again, this largely depends on what you’ll be baking. Size and oven type are two of the top factors to consider when choosing the right commercial oven, and we can steer you in the right direction.

A Dough Proofer

A commercial proofer ensures that every batch of dough is set to proof the same way. This helps you maintain product uniformity and keeps your customers coming back for the same taste and texture again and again.

A Dough Sheeter

Rolling out dough by hand? It’s a huge, time-consuming activity. With a dough sheeter, this is done quickly, effectively and automatically. You no longer have to allot time and energy to this task. And time is one of your most valuable assets when you run a bakery.

A Bread Slicer

This is one of those machines that just makes life easier, but also contributes to the quality of the product. When you’re slicing bread to sell or use for sandwiches, taking care of the job by hand isn’t realistic for a large-scale production, and you get the same results every time with an automatic machine.

Sheet Pan Racks

You need a place to store all the goodies you create, and that’s why sheet pan racks are a must. Don’t forget to allot space for these in your bakery kitchen layout.

Get Financing and See a High Return on Investment

At Stratton Sales, we make it possible for you to obtain all the baking equipment you need, with as little cash out of your pocket as possible. With business financing options for our high-quality products, we service countless professionals in the baking industry just like you. Let’s talk today about how we can help you get your new bakery set up and running efficiently.

Commercial Baking Equipment

Commercial Baking Equipment: 6 Reasons to Invest 

High-quality commercial baking equipment can be a game-changer for your bakery or restaurant. If you’re looking for solid reasons to make the move to professional-level equipment, we have answers you can count on.

Commercial Baking Equipment

Below are six time-tested reasons commercial baking equipment is one of the smartest uses of your business funds.

1. It’s Just That — an Investment

Name-brand commercial baking equipment is built to last, maybe even longer than you’ll want to use it. You might want to upgrade to the latest model that has new features in five to 10 years. Or maybe you’ll need a larger-capacity machine.

Not only will your appliances have served you well over their lifetime, they’ll most likely still be functioning and still worth money. You can trade them in or sell them and put the funds toward your appliance upgrade.

2. You Get Quality and Increase Quantity

Residential equipment isn’t designed for the grueling, repetitive work a commercial setting demands. Not only will your equipment have trouble keeping up, you’re likely to get a subpar result.

With commercial ovens and mixers that are designed for creating large quantities of a high-quality product, you won’t worry about keeping up with demand and sustaining an excellent product.

3. Your Kitchen Operates Faster

Baking multiple small batches in a row takes more time and holds up the production line. Don’t you work better when every person and appliance in your kitchen is operating at maximum efficiency? Create the smooth, fast operations process you need when you invest in modern appliances.

4. You Pay Less in Energy Costs

High-end machines are built to maximum energy efficiency standards. You will use less energy and save money. You’ll also need to use them less frequently than your old, residential-level appliances, since they have a higher capacity. Together, these two factors will lower your bills.

5. Your Life Gets Easier

It’s simply less of a headache when you don’t have to make spot repairs every day. You don’t have to cross your fingers that your oven will turn on. Your life just gets easier, and that is invaluable to a small business owner!

6. You Can Be More Creative

Because many commercial baking equipment items are designed with additional capabilities, you’re free to be more creative in your baking. You aren’t limited by the basic settings on your old appliances.

Ready to give your kitchen the upgrade it needs? Contact Stratton Sales for information on financing commercial baking equipment. We have many options available to help your business succeed.

Boost Bakery Capacity

4 Ways to Boost Bakery Capacity 

Increasing bakery capacity puts your business on the fast track to higher profits. When you make more sales, you hit your targets sooner.

Boost Bakery Capacity

How can you increase bakery capacity and reach your goals this year?

1. Let Machines Handle Tasks

From bread slicers to pan washers, a range of commercial equipment can save time at your bakery — time that you can invest into upping your production. If you’re depending on manpower to do tasks a machine could handle, consider making the switch to automated.

2. Expand Appliance Capacity

Do you have trays waiting to go in the oven but not enough space? When you increase appliance capacity, you increase bakery capacity. It’s the fastest way to produce more.

Another way appliance upgrades increase bakery capacity is through energy savings. Many modern machines offer significant energy savings over machines manufactured over a decade ago. When you save money on monthly utilities, you can reserve more of your cash flow for supplies or labor.

3. Hire Expert Help

The first employee any bakery should hire is a skilled one. You need another “you” — someone who can quickly take direction and infuse their own creativity along the way. It’s important to have someone you can depend on for day-to-day tasks so you can take time to focus on the management side of your business.

4. Analyze Efficiency in Your Kitchen

Is your kitchen setup reducing your efficiency? This is often overlooked, but a change to your kitchen layout can dramatically boost production. Convenient placement of appliances and bakeware can save time on tasks and allow you and your employees to be more productive.

5. More Tips for Bakery Owners

Whenever you’re working to increase bakery capacity, make sure the demand is high enough to meet your supply. There is nothing worse than boosting production only to find that the product isn’t selling. Analyze past reports and seasonal trends to see what sells most and when. Don’t just start adding numbers to your daily production targets — use data to back up your efforts. This will result in the highest payoff for your business.

Stratton Sales offers convenient financing for bakery owners who want to boost bakery capacity through investing in upgraded commercial equipment.