|By Morgan on Thursday, March 02, 2000 - 07:40 pm: Edit|
As part of the program of study here at Canadore College I am required to do a feasability study. My project is a bakeshop in a mall. I would like some input on how to maximize production and minimize space. Any help would be appreciated.
|By MikeH on Friday, March 03, 2000 - 01:56 am: Edit|
I've read A Baker's Trade by Zachary Schat and it seems to be a really good, down to earth, doesn't pull any punches book about owning and running a small baker. It talks about product mix, staffing, location, equipment, purchasing, etc.
|By Panini (Panini) on Sunday, March 05, 2000 - 07:35 pm: Edit|
Can you bake off premise? industrial space for base production and finish off at the retail location. this will afford you less retail space at higher rent and 40-60% less finish out.
I understand this is a study but if you really wanted to do it all at mall rent, I think you would be upside down for quite a while.
Are you thinking tables and lunch?
|By jeee on Tuesday, March 14, 2000 - 01:38 pm: Edit|
If you install ovens its likely you'd go belly up unless you stuck with one dimensional product, similar to cinnabun operation.
For what you are learning in culinary school you would be completely over schooled in too many different products.
With rents in the $75 psf and up a mall is pretty much only good for sales and not production.
We looked yrs ago and soon figgered that much out.