Hi all,
First time poster here. Baker and Pastry Chef w/ 10 years + in the industry and I've just taken a job with a large hotel group beginning their first in-house F&B program. I lead the bakery team and 'service' all outlets of the hotel-- several restaurants, a cafe, events.
As it is a fledgling program many systems have developed organically (at least as far as I can tell) and I've just gotten a request from Corporate that has befuddled me completely.
In order to distribute my labor budget over the various outlets we service, they're asking me to come up with a "time per piece" so that they can assign a $/cent amount to each item I effectively sell to the outlets. (As a personal aside, I find this request absurd and a flawed approach, but had no say in the decision.)
I've started to collect data in a few ways-- from bare minimum research online for 'active times' for recipes, to just setting a timer during focused tasks. My results are... eh, all over the place (it takes me 1/4th the time as the entry level-baker and many of my bakers are entry-level; there is rarely a time we're only working on one thing; do you factor mistakes in; etcetc).
I guess my question is: how can I better approach this task? Is there any logical way to do this, or should I go with my gut and just pad my labor all over and use best guesses from my experience?
Thanks for any advice
First time poster here. Baker and Pastry Chef w/ 10 years + in the industry and I've just taken a job with a large hotel group beginning their first in-house F&B program. I lead the bakery team and 'service' all outlets of the hotel-- several restaurants, a cafe, events.
As it is a fledgling program many systems have developed organically (at least as far as I can tell) and I've just gotten a request from Corporate that has befuddled me completely.
In order to distribute my labor budget over the various outlets we service, they're asking me to come up with a "time per piece" so that they can assign a $/cent amount to each item I effectively sell to the outlets. (As a personal aside, I find this request absurd and a flawed approach, but had no say in the decision.)
I've started to collect data in a few ways-- from bare minimum research online for 'active times' for recipes, to just setting a timer during focused tasks. My results are... eh, all over the place (it takes me 1/4th the time as the entry level-baker and many of my bakers are entry-level; there is rarely a time we're only working on one thing; do you factor mistakes in; etcetc).
I guess my question is: how can I better approach this task? Is there any logical way to do this, or should I go with my gut and just pad my labor all over and use best guesses from my experience?
Thanks for any advice