HOW TO: PREP FOR THE HOLIDAYS
08/27/2024
IT’S OFFICIAL!
We’re officially MONTHS away from Christmas!
Does any one else feel like we were just in the trenches of holiday production? Well don’t head back to the battle field so fast! We have some tips and tricks to help make your holiday production a warm summer breeze this season!
EARLY PLANNING AND INVENTORY MANAGEMENT
The holiday season is one of the busiest and most profitable times of the year for pastry chefs and chocolatiers. Proper preparation is essential to ensure you can meet the demand and deliver exceptional products, and enjoy the festive season without unnecessary stress. At Chef Rubber we know how important it is for the holiday production to be the most successful part of the season which is why the next tips are crucial for success.
Start Early
Begin your holiday planning as early as possible.Ideally, you should start brainstorming ideas at least 3 months in advance. This allows time to prepare for production and secure all the necessary supplies.
Inventory Check
Conduct a thorough inventory check. Identify the ingredients and supplies you’ll need for your holiday products. Order in bulk to avoid last-minute shortages and take advantage any bulk price breaks. This can be especially beneficial with custom projects.
Supplier Communication
Communicate with your suppliers early! Give us a call so we can meet your increased demands and anticipate our production. Establishing a strong relationship with your suppliers can lead to better terms and assistance during the busy season.
THE GOOD OLE’ R&D
When it comes to prepping for the holidays, this is where you need to put your organization hat on and enlist in those you trust to help keep all the little details from slipping through the cracks or being forgotten entirely. By now you’ve brainstormed which items you’re bringing back for this holiday’s production, and what are new and innovative creations that can set your business apart from the competition. We’ve listed a few things to consider when in the research and development phase.
Trend Research
Research current holiday trends in the pastry and chocolate industry, then take a look at what’s trending in pop culture and social media. Think of how can these trends develop into a holiday promotion. Incorporate popular flavors, themes, and designs into your menu to attract customers.
Signature Recipes
Having a developed range of signature products for the season sets you apart from the rest. This could include unique pastries, special edition chocolates, and festive packaging. Conduct a sampling to perfect your recipes and gather feedback from trusted customers or colleagues to ensure your products meet high standards.
Marketing Promotions
Start your holiday marketing early. Utilize social media, email, and your website to build attraction to pre-ordering. Offer special promotions to incentivize early purchases and collaborate with others to expand your reach. Partner with complementary brands to introduce your product to new audiences.
Staff Training
The holidays are no time to be short staffed, and we know what a Murphy’s Law of a statement that is. Consider hiring extra staff and conducting multiple training sessions for a team that’s focused on efficiency, customer service and quality control.
MOST FREQUENTLY ORDERED:
While we work hard to keep our inventory for the holiday season prepped and ready for any last minute orders, bulking up on staples is never discouraged. When planning and preparing for your holiday production there are some ingredients that having a second or third container of never hurts.
COLOR!
Fat based, water soluble, powdered, liquid. Stocking up on your color for all your pastries, confections, and chocolate will save you from getting into a last minute pinch and needing to place a rush order. Take in your color inventory and double it for the holidays, even consider ordering larger containers if available!
Ingredients
The last thing you need when in production is to use the last bit of isomalt, gelatin, pectin, etc. only to head to the pantry and find you’re out of stock! Don’t let your production come to a screeching stop, order larger quantities and down pack for your recipes!
Transfer Sheets
At Chef Rubber we manufacture a lot, including our transfer sheets! Making high quality products takes time which is why we encourage customers to order up on their holiday transfer sheets as soon as possible.
Moulds
Silicone, polycarbonate, acrylic, thermaform. Having your moulds, tools and supplies ready for production saves you in labor. If you have a signature mould consider buying a few more to have on hand.
DON’T LET THE FESTIVITIES FIZZLE
The holidays are a notoriously hectic time for everyone, but with a little bit of planning and team work, we’re ready to help meet all your production needs. From colored cocoa butter to ingredients to custom transfer sheets design, Chef Rubber is here to help with all the hurdles the holidays throw.
Post-holiday Analysis
When finishing up a production season, reflect on all the details. What worked, what went wrong? What broke? What should we have had more of? Analyze all the nitty gritty details of your business at the end of the season to see where your strengths and weaknesses lie.
Celebrate Success
It’s still the holidays, pop some bubbly, make an extra busch de noel and celebrate your success of making it another season in our sweet industry!
Conclusion:
Preparing for the holiday season as a pastry chef or chocolatier requires careful planning, creativity, and strategic thinking. By starting early, perfecting your products, and delivering exceptional customer service, you can ensure a successful and enjoyable holiday season for both you and your customers.
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