Using technologies will help bakeries in improving process efficiency as they compete in the ever-changing market.
FREMONT, CA: Food prices rise, and consumers demand more personalized service and promotions. This makes the bakery an attractive sector for innovation to bump up margins. Having technologies that can do more while costing bakeries less are always ideal. While several external factors disrupt bakery operations, they may have to scramble to use up perishable ingredients, creatively move product, and retain employees. Here are three ways to increase bakery efficiency that could save money, increase sales, and, ultimately, boost profits.
• Adding Automation
Bakeries are employing automation to streamline processes. Automation reduces error and waste by standardizing processes and production to reduce human intervention and maximize output. Bakeries might consider introducing automation in stages. Depending on the bakery, its specialty products, and its customers’ preferences, a combination of automated and manual processes may still work best. A step-by-step enhancement process, upgrading machinery, might prove most efficient. Moving from a countertop to a floor version of dough sheeter might be enough to accelerate production and turn out more products in less time.
• Inventory Management System
Bakery managers are also recording how much product employees discard or waste during mixing or production and how much have quality concerns. This will help adjust the right amount of ingredients available to produce the right amount of product with minimal waste. An inventory control system can help bakeries manage the flow of ingredients into final products and deliver just the right amount of product at the right time. Harmonizing batches and addressing lag time between batches to identify the most efficient process for producing slower batches and managing downstream bottlenecks is the best way to address production inefficiencies.
• Energy Auditing
Smart monitors can offer data that will give bakeries insight into energy use. They gather real-time data from machinery and send it for cloud-based analysis to identify inefficiencies in ovens, cooler, and HVAC systems. Although ovens, coolers, and boilers use most of a bakery’s energy, it would be an error to ignore the bakery building itself when conducting an energy audit. Insulation, water use, HVAC systems, and lighting all come into major play.