Is your bakery equipped with SOPs for daily operations? If not, you’re certainly not alone; many bakery owners find themselves in a similar position. Some may even ask, “What exactly are SOPs?” SOP stands for Standard Operating Procedure. Think of SOPs as the essential recipes for managing your bakery, detailing every step from daily routines to handling unexpected situations. Just as a precise recipe ensures a consistently delicious product, well-crafted SOPs ensure your bakery runs smoothly and consistently.
The thought of creating SOPs for every aspect of your operations might seem daunting, and it’s easy to feel overwhelmed before even starting. However, it’s a manageable process when tackled one task at a time. As you build your SOPs, you’ll find they accumulate quickly, and the benefits are substantial.
A well-documented bakery ensures:
- Consistency and high-quality control
- Streamlines training and onboarding
- Enhances time management for seasoned team members
- Guarantees compliance with regulatory and safety standards
- Prepares your business for future growth and expansion.
Taking the time to establish thorough SOPs is an investment that will sustain and grow your bakery for years to come.
Here’s an example of an SOP for properly boxing your customer’s orders when giving counter service. This same SOP could be easily updated to apply to a packer packing from an order. The focus should be on the SOP being practical and actionable.
Adding pictures to your SOP is a powerful way to reiterate the procedure. Take a photo of each step and insert it into your document by the step. Science has proven that some minds learn better with visual aids, so this extra step, although unnecessary, can go a long way.
Standard Operating Procedure (SOP) for Boxing Pastries, Donuts, and Cookies
Objective
To ensure that pastries, donuts, and cookies are boxed correctly and efficiently, maintaining product quality and presentation for the best possible customer service and satisfaction.
Scope
This SOP applies to all bakery staff involved in the boxing and packaging of pastries, donuts, and cookies at the point of sale.
Procedure
Receiving the Order:
Engage with the customer to determine their selections. For counter service, this involves the customer pointing to and selecting the items they want.
Preparation:
Use of Bakery Tissue: Place a piece of bakery tissue on a packing counter, the top of the display case, or another suitable surface to collect the selected items.
Gathering Items: Collect the selected items using bakery tongs or tissue paper to avoid direct contact, ensuring cleanliness and hygiene.
Determining Packaging
Categorization: Group items based on whether they need refrigeration or not. Refrigerated items (e.g., cream-filled pastries) should be boxed together, while non-refrigerated items (e.g., cookies, donuts) should be in separate boxes.
Consideration of Product
Integrity: Avoid placing large, heavy items with small, delicate ones to prevent damage. For example, keep croissants separate from cookies to avoid crushing.
Selecting the Appropriate Box
Box Size: Choose a box size that fits the selected items without overcrowding or leaving excessive space. A box too small can crush items, while one too large can cause items to slide and get damaged during transport.
Box Assembly
Building the Box: Properly assemble the box to ensure it is sturdy.
Lining the Box: Always line the box with a fresh sheet of bakery tissue paper to maintain hygiene and product presentation.
Loading the Box: Carefully place the selected items into the box, ensuring that they are arranged neatly and securely to avoid movement and damage.
Closing the Box
Proper Closure: If the items fit comfortably within the box, close the box fully. Seal it with tape or tie it with bakery string, the preferred method, for a secure closure.
Partial Closure: If the items are too tall for the box, partially close the lid, using tape to secure it at a slant. This provides some top coverage while accommodating the height of the items.
Bagging the Box: Place the closed box into a shopping bag, ensuring it is upright and stable for safe transport.
Notes
- Always handle bakery items with care to maintain their appearance and quality.
- Double-check the order with the customer before finalizing the packaging to ensure accuracy.
- If you believe this SOP needs changes or updates, please fill out a SOP Update form and submit it to your manager.
- If any of the supplies needed to perform this function as outlined are missing or out of inventory let your manager know ASAP.
Once you have a comprehensive set of SOPs, the next step is to integrate them effectively into your daily operations. Storing them in a binder in an office is not the most practical solution. The location of your SOPs should be easily accessible to the team members who need them. SOPs are highly role-specific, so they should be kept close to where those roles are performed
HOW TO BEST USE SOPS
In a bakery, clear and visible communication is crucial to ensure SOPs are read and applied consistently. Consider practical solutions like large displays in work areas, accessible online repositories, or printed and laminated guides at key stations. By strategically placing SOPs where they are most needed, you can ensure they are utilized effectively, helping your bakery run smoothly and efficiently.
Here are some practical ideas for incorporating your SOPs into daily operations:
Daily Briefings and Checklists
This tactic was used in almost every restaurant I’ve ever worked. However, with staggered start times, bakeries may find this not conducive to their scheduling. In place of this, think about adding a LARGE whiteboard and update it daily with the same information.
Process: Start each shift with a quick briefing to review key tasks, priorities, and any updates. Use a daily checklist to ensure all SOPs are followed, covering tasks like cleaning, inventory checks, and order processing.
Benefit: Keeps the team aligned, ensures consistency, and helps identify any issues early.
Visible SOP Documentation
Process: Place SOP documentation in accessible areas, such as behind the counter or staff break areas. Use clear, concise posters or digital displays to reinforce key procedures and standards.
Consider hanging signage from the ceiling so that it’s visible to all employees in a work area regardless of what’s happening around them. Laminating SOPs and keeping them in a wall-mounted pocket by category is also a great way to allow a new team member to take the SOP for training when working on a specific task.
Benefit: Provides a quick reference for staff, helping them adhere to SOPs consistently.
Feedback and Continuous Improvement Loop
Process: Implement a system (Anonymous can work great!) for gathering feedback from staff and customers about SOPs and daily operations. Use this feedback to make continuous improvements and update SOPs as needed.
Benefit: Encourages a culture of continuous improvement, helping the bakery to adapt and improve its operations over time.
We hope you’re encouraged to start or refresh the documentation of operations at your bakery through the use of SOPs and would love to hear from you success stories on how SOPs are used at your operation! Email us at [email protected]
