Clean as you go in order to maximize space.Create batch sizes that fit the largest size of mixers/equipment available. Don’t go back and make more dough or re-do steps multiple times. For example, if you are making dough and filling piping bags, make all the dough you need at one time and fill all the piping bags at one time. Here are 10 helpful tips for new food entrepreneurs to become more efficient in a commercial kitchen to lower costs. We see so many entrepreneurs that have an amazing passion for food, but aren’t familiar with the hyper efficient processes that accompany many professional kitchens and brigades.” Often, this may be the only area where costs can be lowered. However, Bolhuis believes that there is a key element that is often overlooked by “new to the industry” entrepreneurs.īolhuis continues, “Being as efficient as possible during production and packaging is critical to the bottom line of a new food business. You aren’t necessarily required to have years and years of restaurant experience to own a food business anymore,” said Bolhuis. This just shows that entry into the industry is moving in the right direction. “It’s great to see how many food entrepreneurs are actually new to the professional and/or commercial food industry. Ryan Bolhuis, Culinary Operations Manager for the Grand Rapids Downtown Market, observes all kinds of food entrepreneurs that operate out of their incubator kitchen on a daily basis. This can be challenging, especially when people are making products by hand in small batches. This support includes making sure that food business owners are pricing products to earn a profit and cover the full cost of production, distribution and sales. The Michigan State University (MSU) Extension Product Center and the Grand Rapids Downtown Market Incubator Kitchen work collaboratively to support new food entrepreneurs working in this space. However, even with the low financial risk, many entrepreneurs may not be getting the full benefit of working from an incubator kitchen if they aren’t operating at maximum efficiency. Entrepreneurs are able to rent these commercial kitchen spaces at an hourly rate, which is far less expensive than having to purchase equipment and sign a lease. Incubator kitchens are popular places to launch a food business in Michigan.
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