Success In the Bakery Eatery

Vincent Gabriel

Description

The Bakery Eatery marks the biggest change in the Asian diet. Five years ago, Asians ate rice only and bread was considered the food of the foreigners. The French introduced the baguette, the Portuguese the tart to Macau, the Spanish introduced the Pandesal to the Philippines, the Dutch the King's cake that became the Kueh Lapis. All these introductions have been important but suddenly:

* Asian affluence
* Need for variety in food
* Need for some food less starchy than rice
have caused rich communities in the cities of Asia like Shanghai, Tokyo, Hong Kong, Singapore, Mumbai and the Arab Middle East to demand Western style bakery products.

There was a time when the common supermarket bread, the tinned fruitcake, was considered chic but not now.

You have this grand opportunity to use your baking skills and tap into this market.

I have taken the path of least resistance by introducing bread as the main item of breakfast and the Bakery Eatery as the place for all day breakfast.

I have also gone one little step forward by going into sandwiches, pizzas, savoury buns and others because this will be the direction you move to grow the bakery eatery into a wide spread food offering in Asia.

The potential for growth in bakery products is limitless, as Asians become more globalized consumers. They have been introduced to burgers, to waffles, to pancakes and sandwiches and they are asking for more.

What is needed is a creative baker with ideas to tempt the taste buds.

Asia has much contribute. Asian spices have tickled the taste buds in the rice dishes. With a little experimentation these spices can be applied to bread.

Asian beer and wine have been paired with rice dishes. With some trial they can be paired with the bakery products.

Asian ways of preparing meat and fish and vegetables in curry, soy sauce or roast or tandoors can produce items that can go with bakery products. The curry puff is one simple example.

I wish you every SUCCESS on your bakery adventures and I know that the diet of Asia would be more varied because of you.

Sujets

• Food Industry
• Industries
• Employabilité, métiers et formations
• Economics
• Business

Informations

• Publié par: eBookIt.com
• Date de parution: 01 août 2015
• Nombre de lectures: 0
• EAN13: 9781456625412
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

SUCCESS IN THE BAKERY EATERY
Vincent A. Gabriel
EBOOK EDITION
PUBLISHED BY VINCENT GABRIEL COPYRIGHT VINCENT GABRIEL
Preface
The Bakery Eatery marks the biggest change in the Asian diet. Five years ago, Asians ate rice only and bread was considered the food of the foreigners. The French introduced the baguette, the Portuguese the tart to Macau, the Spanish introduced the Pandesal to the Philippines, the Dutch the King’s cake that became the Kueh Lapis. All these introductions have been important but suddenly:
•  Asian affluence
•  Need for variety in food
•  Need for some food less starchy than rice
have caused rich communities in the cities of Asia like Shanghai, Tokyo, Hong Kong, Singapore, Mumbai and the Arab Middle East to demand Western style bakery products.
There was a time when the common supermarket bread, the tinned fruitcake, was considered chic but not now.
You have this grand opportunity to use your baking skills and tap into this market.
I have taken the path of least resistance by introducing bread as the main item of breakfast and the Bakery Eatery as the place for all day breakfast.
I have also gone one little step forward by going into sandwiches, pizzas, savoury buns and others because this will be the direction you move to grow the bakery eatery into a wide spread food offering in Asia.
The potential for growth in bakery products is limitless, as Asians become more globalized consumers. They have been introduced to burgers, to waffles, to pancakes and sandwiches and they are asking for more.
What is needed is a creative baker with ideas to tempt the taste buds.
Asia has much contribute. Asian spices have tickled the taste buds in the rice dishes. With a little experimentation these spices can be applied to bread.
Asian beer and wine have been paired with rice dishes. With some trial they can be paired with the bakery products.
Asian ways of preparing meat and fish and vegetables in curry, soy sauce or roast or tandoors can produce items that can go with bakery products. The curry puff is one simple example.
I wish you every SUCCESS on your bakery adventures and I know that the diet of Asia would be more varied because of you.
About the Author
Vincent A. Gabriel has written extensively on the food business and matters related to the business of entertaining, feeding and strengthening communities and individuals through FOOD.
The Asian Bakery is unique in the sense that only five years ago, Asians ate only rice but now in the cities of Asia bakery products enjoy very strong popularity. Asia is a huge continent of 4 billion people with an unbelievable diversity of food. Yet these numbers will gradually clamour for bakery products.
In the Asian Bakery you use your creative skills, your marketing savvy and your ability to communicate to get more people to try and to like bakery products.
The successful items of the Asian Bakery can be even introduced to Europe and North America. Asian flour is considered as light compared with flour from Europe and thus a range of different products can be produced from the Asian oven.
The writer wants to use this book to encourage you to do two things:
Firstly, to introduce bakery products to new Asian consumers and to encourage them to eat a more varied diet of bread in addition to their current consumption of rice and noodles.
Secondly for you to introduce innovative bakery products to European and North American customers so that they too can add variety to what they are already accustomed to.
The writer sees a huge potential in these two markets of Asia and of the Western World of Europe and North America.
Writing Awards

2007
Raffles Hotel’s 120th Anniversary essay “What Raffles Hotel Means To You”
1999
Swatch / New paper – Sounds of the new millennium
1990
Cartier / Signature Journalism contest – Honourable mention
1989
Joint 1 st prize for essay on “1992 – The European Administrative Manager” organized by the IAM in conjunction with the John Simon Lecture (London)
1986
Joint 1 st prize in the International Essay contest and Symposium on “Productivity Through Better Labour – Management Relation” representing Singapore at the Asian Productivity Organisation 25 th Anniversary meeting at Pattaya.
1985
2 nd Prize in the Open section of the National Banking and Finance Essay Competition.
1984
Gold medal “1 st in the world in English” awarded by the London Chamber of Commerce and Industry
It is my pleasure to be able to serve you and share with you the experience gained.
About the APPROACH
The most interesting effect of globalisation in the food scene in the major cities of Asia has been the ready acceptance of bread, burgers and coffee, which have begun to replace rice meals and tea.
Young people are the prime movers of the change.
This book tries to keep a balance between the traditional and the new items that are welcomed by the young like sandwiches, cheese, sausages and wine.
The traditional items are discussed in:

Unit One
Soya Sauce
Unit Three
Tea
Unit Nine
Mushrooms
Unit Twelve
Kueh and local snacks
Unit Thirteen
Rice
This book tries to be a guide to the management of an eatery. All too often there is no real management in Asian enterprise, only a charismatic leader, who has many great ideas, but is too busy to fill in the details. So this book has the details like:
Formalities of starting a business
Decorating of the eatery
Purchasing of food
Stocking of food
Marketing and promoting of the eatery
These are all part of the success story of the bakery eatery.
This book covers the complex interplay of the Product
Place
People
Price
Publicity in the ingredients that lead to
success.
The great food brings in the customers, the promotions sustain the crowds but the details of management ensure longevity.
It is my pleasure to be able to serve you with what I have learnt all down the years.
Table of Content
Bakery Eatery: Success!
1      All-Day Breakfasts
2      The 5 Ps of the Bakery Eatery
3      Know Yourself
4      Formalities of Starting
5      Preparing to Start the Bakery Eatery
6      Menu Planning and the Location of the Bakery Eatery
7      Decorating the Bakery Eatery
8      Purchasing for the Bakery Eatery
9      Stocking the Bakery Eatery
10      Marketing, Promoting and Exciting The Community About the Bakery Eatery
11      E-promotion of the Bakery Eatery
12      The One Big Mistake
13      Future of the Bakery Eatery
UNIT 1
All-Day Breakfasts
Synopsis
At the end of this unit you will understand the special characteristics of the retail food eatery that you have set up.
Introduction
The understanding of this business starts with knowing that at one time each of the following:
•  Breakfast offerings
•  Cake offerings
•  Waffles/pancakes
•  Ice cream
•  Coffee/tea
were separate businesses.
The Food-Offerings Menu
You provide these all day so you cater to the indulgence of the customer. The fast food eatery restricts their breakfast menu to up to 10am or 10.30am the latest. You do not do so. The special contribution you bring to the food industry is to be able to put everything together in one place, for:
•  Customer convenience
•  Customer indulgence
•  Relaxation and enjoyment of great food and drink
•  Parents to have their children occupied while they have a coffee and then buy some lunch and dinner to consume at home
Each of the ethnic groups restricts their food to their special ethnic offering. You do not see the Bak Kut Teh being sold, except only in the Chinese shop. Next you have more than one fun item. Some places sell only waffles with toppings. Customers like the pleasure the waffles give them. You also sell ice cream, something that only ice cream shops do. You have waffles and ice cream. On top of all that you are a bakery with a baking range that includes homemade breads and buns. You also bake cakes and you turn out some fancy cakes for customers. You have a little of everything.
Welcome to the All-Day Breakfast Lifestyle
The main difference between all the other shops and you, the all-day breakfast provider, is how:
•  Wide the breakfast choice in the menu is
•  The breakfast is prepared
•  Fresh the food is in particular the freshly baked bread
•  Degree of emphasis on breakfast items is
Table 1.1 Feature Food Offering Breakfast Life
Width of breakfast choice
Limited to ethnic offering
Limited to waffle
Limited to baking item
Limited to cakes
Limited to ice cream
Wide range of food is on offer
Freshness of the food
Emphasis on the details of each product
Emphasis on freshness
How the food is prepared
Limited to the cooking preparation special to each food item Wide range of preparation
Degree of emphasis on breakfast
Emphasis on the sale of the breakfast product
Emphasis on the social aspects of meal in the company of others, putting the importance on the interaction that customers have with one another.
Table 1.1 shows a summary of the difference between a breakfast, snack offering and a breakfast lifestyle
The Business Model
The business model of the all-day breakfast is the Casual and Quick Food Outlet (CQFO).
Casual and Quick Food Outlet (CQFO)
In this book, this term is used to characterise any food outlet that has the following features:
•  Offer a menu that centres on breakfast and snacks like buns, bread, pancakes and waffles
•  Offer food and drinks to a certain consistent standard and quality
•  While most eateries in the CQFO offer soups made from powder, frozen or convenience packages, your strength is to MAKE EVERY DISH from fresh ingredients and that you justify the price that you are charging
•  While most CQFO depends on employees your bakery-eatery is based on a direct relationship between your customer and you
•  You are the strength of the CQFO of highly standardized procedures to make your tasks routine to be:
➣  Fast
➣  Less wasteful of resources
➣