Nutrition & Foodservice Edge Magazine - November/December 2023 - 41

A BAKER'S DOZEN
TIPS TO BAKE
BY JESSIE KORDOSKY
better
I tapped two of our team members
with extensive baking experience,
particularly baking in noncommercial
foodservice settings, to share some of
their best advice and ingredients for
success with baking.
" We are constantly asked, 'how can
I manage everything we need to
make every day?' from operators who
are short-staffed, " said Chef Sonja
Kehr, CEC, CDM, CFPP. " Operators
need shortcuts but don't want to
over-trim menus or risk losing guest
satisfaction. Advance planning-
and a back-up plan-are the keys to
successful baking in any operation. "
" Many bakers are also cooks and
schedulers-they're doing it all, " said
Chef Ted Osorio, CEPC. " They want
simple options for putting out quality
products that don't take away from the
rest of their work. We can help them
find simple solutions that bring back
the excitement for baked goods. "
A BAKER' S DOZEN:
13
PRO TIPS FOR BAKED- IN
SUCCESS
Chefs Kehr and Osorio offer the
following top tips to help foodservice
operations consistently bake up
profitable and popular baked goods:
1) Equip your kitchen with the
right tools.
While an internal thermometer for
each oven might add up fast, " they
are quite inexpensive for the value
they bring, " said Kehr. An internal
thermometer can quickly let you know
if you need to add or reduce bake time.
They can also help you identify " hot
spots " or inconsistencies so you " know
when to turn the oven down or where
to position your products, " Osorio
added.
2) Do some quick math.
Kehr encourages foodservice operators
to examine a full month or payroll
cycle, then determine the number of
baked goods they'll need, including
special orders and signature items.
Staff can then establish how many
of these can be baked ahead, frozen,
and finished or thawed on the day of
service. Operations can batch-bake
items that will be served hot daily,
such as croissants and biscuits.
For example, " if you only have time
to bake one day a week, plan to prep
cakes week one; then dedicate week
two to bars, cookies, and brownies;
and use week three for muffins or
breakfast pastries. It's much easier to
manage the load if you're not all over
the place, " Kehr added.
3) The baker's mantra: freezer
to oven.
With the plethora of freezer-to-oven
options available today, operations
can capitalize on a profit opportunity
by offering easy, indulgent, freshbaked
goods that patrons crave.
These items ensure there is always
something mouth-watering for guests
and residents: " An empty case can't
make any sales and prepping for that
rainy day also helps cover call-offs,
vacations, and sick days, " Kehr said.
4) Adopt easy recipes.
If you can use one or two pre-mixed
products instead of 20 separate
ingredients, your operation will save
time and money. Your team can
also add a special flourish-fresh
fruit or a chocolate drizzle on top of
your favorite baked goods-to make
items your own. Osorio shared that
he recently helped an operation save
seven ingredients-not to mention
precious time and money-by using
a simple and delicious mix for crinkle
cookies.
NUTRITION & F OOD SER VICE EDGE | NOVEMBER-DECEMBER 2023 41
Nutrition & Foodservice Edge Magazine - November/December 2023

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