Daily Production Planning for Bakeries
Production planning works out what to bake from confirmed orders and the usual counter quantities. It checks that the ingredients are in the store before the early shift starts.
What the plan is built from
One list for the head baker
The plan is items and quantities on one screen. The bakers on the hot side and the cake side read the same list, and nobody has to interpret a report before the early shift.
Checked against the store the evening before
Tomorrow’s plan is matched against what is in the store, so a shortage of two bags of maida shows up in the evening while the supplier can still be reached. It is not found once the mixer is already running.
The plan is a starting number
It cannot know that a wedding is planned nearby or that it rained all day. The head baker adjusts it. What changes is that the adjustment starts from a worked-out figure, and not from memory at the end of a long day.
Frequently asked questions
Does it decide the quantities on its own?
No. It adds up what is already ordered and what the shop normally sells, and puts that in front of the head baker. The baker sets the final number, and that number is recorded.
Does the plan split between two outlets fed from one kitchen?
Yes, when the outlets are set up that way. Each counter’s usual quantity is counted separately, so the plan shows what the kitchen has to send to which outlet.
Do recipes have to be entered?
Yes, for the ingredient check to work. What goes into each product is entered once during set-up. Without it the plan still lists what to make, but it cannot warn that butter is short.
How are festival weeks planned?
Sales by item for the same week last year are available, so a Diwali quantity can start from what was actually sold then. The baker still adjusts it.
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