Freezer Organization Can Boost Your Bakery's Sales

 A few weeks ago, the Retail Bakers of America hosted a webinar about keeping your bakery profitable during the seasonal shifts that many bakeries experience.  And, not surprisingly, the conversation was largely about  FREEZERS!  Wild but true. Anyone who intimately knows the workings of high-volume retail bakeries knows most secrets lead back to freezers.  

So today, we're diving into the chilly but crucial world of walk-in freezer management.  Efficiently managing your walk-in freezer isn't just about keeping things cold; it's about maximizing your bakery's potential to keep selling even beyond your daily production capacity.

Through smart organization and foresight, we’ll explore how you can transform your freezer from a storage closet into a strategic asset that significantly impacts your bakery's efficiency and bottom line.

Maximize Every Inch with Organization

Space in a walk-in freezer is a precious commodity. Make sure you're using all available vertical space to maximize storage. Anytime you can put wheels on shelving, this makes for easy reorganization and cleaning.

Pro Tip: Keep items that your sales team grabs to refill your store in a separate area or rack. There will be less confusion on what’s finished and not and your production team won’t find things missing that were for an order or special project.

Labeling and FIFO Systems

When many hands touch a space, there's a mandatory need for labels. BOLD, clear labeling is a game-changer in your freezer management strategy. Label all shelving and racks with product names/categories. Simple, laminated printer paper works great and is easy to produce. Consider creating a color coding system where product categories have different paper colors so racks and shelves are easy to "shop" when looking for something. 

Create a FIFO (First In, First Out) system and post a signage with a diagram of how products in a rack or shelving should be used and refilled. For example: newly baked layers of chocolate cake are loaded on the bottom of the "chocolate cake rack" and older layers are rotated up. This way decorators know when pulling layers for an order they pull from the top but bakers, who bake fresh layers, load the rack from the bottom.

Training on freezer management should be included with all new employees.

Regular Inventory: A Habit Worth Keeping

Schedule and communicate weekly or bi-monthly condensing and organization "sessions" with your production team. Get the entire team involved, not just the leaders.  A well-organized freezer helps your bakery run more efficiently and poses fewer surprises of missing ingredients during peak times.

A well organized and managed freezer will also help with waste management and overproducing items you are sitting on in the freezer.   

Dividing the work throughout the month is a great way to keep systems running and organization strong so end of month inventory is a breeze! 

Let There Be Light

Good lighting in a walk-in freezer is a game changer. An upgrade to high-quality LED lighting ensures that your team can quickly find what they need without unnecessary delays or door openings, which can affect your freezer's internal climate.  It will also create a more enjoyable atmosphere while working in the freezer.

By adopting these simple strategies, you're not just optimizing a space; you're setting a standard of excellence and full team involvement that will touch all areas of your operation.

A well-organized freezer supports your bakery’s efficiency, ensures quality, and ultimately, keeps those delightful baked goods coming at the pace your customers love.

To learn about how BakeSmart can help your bakery run more efficiently schedule your demo now!