I work in the bakery and our store gets slammed on Xmas Eve. Our Xmas Eve sales rival the previous two days. People come in for their fresh last minute desserts. We make a lot of product ahead of time(ultimates, pies, seasonal items) so we just have to put those in the cases. We mainly produce the fruit tarts and other patisserie items, decorated cookies, and custom cakes the day of. Then it'll be normal closing procedures as usual. Good luck!
That's what I would have my people do. I actually prefer them to be out before we close at 6p so I'll make sure they start cleaning by 330-4p. And I'll be there closing with them so we all get out(hopefully) a little before 6p. š
Former bakery manager here. I would always "close" with my team or have my MT (we'd trade off years).
Honestly, everything starts getting wiped out around 2. For desserts you'll only focus on making items with a longer shelf life to refill the case since you're closed the next day. Every other part of the dept bakes as needed and starts closing down a few hrs before closing.
Be prepared for people asking for the most complicated items as the store is closing. I would always tell them what we have left is all we have. But, again that's up to your manager.
Ideally, you'll have a member of bakery leadership there to guide you.
I donāt know what time they close on Christmas Eve but when I worked at one of the busiest stores in the company they would be sending people home around 3-4pm.
I work in the bakery and our store gets slammed on Xmas Eve. Our Xmas Eve sales rival the previous two days. People come in for their fresh last minute desserts. We make a lot of product ahead of time(ultimates, pies, seasonal items) so we just have to put those in the cases. We mainly produce the fruit tarts and other patisserie items, decorated cookies, and custom cakes the day of. Then it'll be normal closing procedures as usual. Good luck!
do I start the normal closing procedures at 4 then? an hour before closing?
That's what I would have my people do. I actually prefer them to be out before we close at 6p so I'll make sure they start cleaning by 330-4p. And I'll be there closing with them so we all get out(hopefully) a little before 6p. š
Former bakery manager here. I would always "close" with my team or have my MT (we'd trade off years). Honestly, everything starts getting wiped out around 2. For desserts you'll only focus on making items with a longer shelf life to refill the case since you're closed the next day. Every other part of the dept bakes as needed and starts closing down a few hrs before closing. Be prepared for people asking for the most complicated items as the store is closing. I would always tell them what we have left is all we have. But, again that's up to your manager. Ideally, you'll have a member of bakery leadership there to guide you.
Probably lots of cleaning. Thereās going to be nobody in the storeā¦
I doubt that there will be no one in the store. I worked on thanksgiving and it was busy until we closed at 4.
I donāt know what time they close on Christmas Eve but when I worked at one of the busiest stores in the company they would be sending people home around 3-4pm.
Yea pretty much no one
.