Pour les professionnels du domaine de la boulangerie, il y a plusieurs critères susceptibles de jouer un rôle dans la popularité de leur établissement. En effet, sans même parler de marketing ou de présence digitale, le plus important facteur de ce métier reste évidemment l’expérience client. C’est par une expérience optimisée et soigneusement réfléchie que vous […]
Conseils en aménagement de boulangerie Lire la suite »
Entre les coûts des matières premières, les frais d’exploitation et la masse salariale, rentabiliser sa boulangerie peut être particulièrement complexe à l’heure actuelle. En tant que chef d’entreprise, pour assurer la pérennité de votre établissement, il est donc impératif de maîtriser chaque indicateur de performance. Dans cette optique, vous pouvez alors vous demander comment optimiser
Comment optimiser la rentabilité de sa boulangerie ? Lire la suite »
Vous êtes un professionnel boulanger et souhaitez développer votre activité, booster votre chiffre d’affaires ou améliorer vos process de travail ? BRO vous accompagne ! Disposant d’une solide expertise dans la gestion de points de vente, notre équipe accompagne les professionnels dans l’amélioration de leurs conditions de travail. Spécialisés dans le pain au levain, nous vous aidons
Accompagnement au développement de boulangerie Lire la suite »
Bread course:
Your employees will be happier because you will be able to avoid night shifts if you want, they will enjoy fewer repetitive tasks, and will finally learn the beauty of “living bread”. You also decrease salary expenses because there will be less work at night.
Panettone course:
Sourdough panettone requires a special organization that we will teach you.
You might need to buy fridges and add a fermentation room (optional for sourdough bread but necessary for panettone) – it doesn’t cost a lot and will pay back. But it is important.
We will teach you to bake baguettes also if you want, and very good sourdough bread of course.
We do follow-ups, a WhatsApp group and ongoing support is included.
We train your team. Don’t lose them all at the same time. The head baker is supposed to train the replacement, and we can support the new one. We can also come back and train your team again.
Bread training:
You will still be able to bake sourdough bread. But the result won’t be consistent. The more control you have over your environment, the more consistent will be the results.
Panettone training:
Sourdough panettone baking requires dedication, time, and temperature control. You need to control your environment to avoid problems and be consistent.
Bread training:
Overall no. The salary expenses will go down (fewer night shifts) – a normal person doesn’t eat more than 200g of bread per day (so it costs less) – plus you have to bake fewer times – big loaves of bread can be baked in bigger quantities at the same time in the oven, it is more efficient in terms of the workforce input, the electric bill will get lower, and the sourdough bread lasts longer. Baguette lasts less and baking baguette consumes more electricity. Also, you can make avocado toast, croutons, pain perdu, and croque monsieur with sourdough bread.
Panettone training:
Yes, but you will sell about 50 dollars product.
Bread training:
Overall no. The salary expenses will go down (fewer night shifts) – a normal person doesn’t eat more than 200g of bread per day (so it costs less) – plus you have to bake fewer times – big loaves of bread can be baked in bigger quantities at the same time in the oven, it is more efficient in terms of the workforce input, the electric bill will get lower, and the sourdough bread lasts longer. Baguette lasts less and baking baguette consumes more electricity. Also, you can make avocado toast, croutons, pain perdu, and croque monsieur with sourdough bread.
Panettone training:
Yes, but you will sell about 50 dollars product.
