rayon boulangerie dans un magasin coccimarket

HOT POINT/SNACKS

HOT POINT

As a big generator of turnover and customer traffic, the bakery section is highly strategic for all local businesses and therefore for our stores.
In order to develop this potentially lucrative service, and thus to enhance the attractiveness and the image of the store, the installation of a baking station offers a number of advantages, especially by choosing the purchase of equipment rather than renting it. There exist different solutions, depending on its use and potential, whether you are already equipped or not. Francap has referenced a specialised partner renowned for the quality of its professional services in the distribution of baking equipment.

Several scenarios have been developed

The benefits of a baking station:

  • Increase the potential of your visiting figures and create customer loyalty
  • Offer baked bread all day long
  • Have a section and products that are easy to manage and set up.
  • Generate profit quickly
  • Develop your image of fresh food professional

BAKED OR PRE-BAKED BREAD

The main advantage of pre-baked (Concept No. 1 can only be for pre-baked goods) is that it requires very little product handling and therefore a quick set up of barely half an hour (light dough thawing, baking, cooling). Pre-baked is particularly ideal for the end of the day batch. Raw dough, on the other hand, must go through a fermentation and scoring stage (manual scarification of the bread) before baking. On the other hand, the profit margin is much higher than pre-baked bread.

LOCATION

Ideally located at the entrance of the retail outlet, the creation of the hot point enhances the attractiveness of a store (the smell of warm bread, quick access to checkout counters). In the case of concept no.1, two linear metres are enough to accommodate the oven and the bread counter. For the concepts no.2 and 3, it is advisable to have an additional space not to mention a negative cold room to store the products.

ORGANISATION

Essential for the smooth running of the section and to offer baked bread at any time, there is no need to hire an employee in the case of concepts 1 and 2, but it requires a hardworking and dedicated employee. Regardless of the time of the day, customers should always benefit from the same sales offer, and even more at strategic times such as at the opening of the store, school leaving times (morning and evening), and office exit time. Detailed hour by hour practical cards are available for each concept, on the one hand to help train new personnel, but also to maximise the management of the section (reduce shortage, serve on time). Note that it takes approximately 2hr 30 min of baking per day for concept no. 1, 3hr 30 min for no.2 and 6hr 30 min for the third concept.

SNACKS

The snack section has become highly popular in recent years. It is strongly recommended near tourist areas and in city centres where it can generate a significant part of turnover. Consisted of many fresh products, it is advised to pay special attention to keep its fresh appearance, which is reassuring for customers.

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