5 minute readHotel
Scratch-made, from the local bakery or a food distributor?
The sourcing dilemma: Nice to have or need to have?
Serving homemade bread and pastries to your hotel guests is always a pleasure, but looking at cost, time and the liability if things go wrong, it might not be worth the risk.
On the other hand, nothing compares to the smell and feel of freshly baked bread. So, which do you choose?
We have put together the pros and cons of the different options to help you determine which is best for your business.
There is no greater pleasure than artisanal bread and pastries made by the hands of a passionate baker. You can practically taste the craftsmanship in the butter-filled layers of pastry or the moist crumb and crispy crust of bread.
Needless to say, you will get to spoil your guests with the unsurpassed aroma of bread fresh out of the oven. An aroma that holds a magnetic attraction – even to those who aren’t that hungry. And your guests will be lining up for your buffet as soon as the aromas wander through your hotel.
But unfortunately, this way of making bread is also very expensive. Both in terms of ingredients and labor cost but also in the need for extra space for baking equipment in the kitchen. Top that off with the risk of things going wrong, leading to a full batch of bread going straight in the bin. Business-wise this is a big investment potentially going down the drain. Not to mention the disappointment from your guests lining up for the ultimate breakfast buffet.
If you decide to get a local supplier to bake for you, you still get that lovely artisan bread and pastry – even though that seducing aroma of freshly baked goods will stay in their bakery and not find its way to the noses of your guests. It also provides you with a story to tell about where the bread is coming from – and that you support local businesses.
The downside to this business model is that even though the local baker is a professional, he still runs a relatively small business where things can go wrong – and you have no backup when they do. So, if there is a power shortage, the oven breaks down or the dough doesn’t raise as expected due to too high room temperature – where do you go?
Even at the largest baking companies a big chunk of the baking processes is still handled by people: developing the recipes, testing, improving, and finally producing the bread and pastry with the right texture, crust and crumb. These are of course highly skilled bakers, who still get up early in the morning.
If you choose to get your pastries from a baking supplier through a food distributor, you will benefit from the greatest assurance of delivery and the lowest risk of failure of all the alternative options. By getting your supplies from a major distributor who holds large stock, they will make sure you are covered if things go wrong.
Lastly, food waste can being drastically reduced when you use frozen bake-off pastries, such as Schulstad. In that way, if your buffet is short of croissants, you can quickly bake some more.
Let’s face it – the pastries are no longer handmade, but that enchanting freshly-baked aroma will still be a part of the morning scene at the hotel.
In the perfect world, we would all make bread ourselves. But when your business reaches a certain size, homemade bread is no longer a viable option. The good news is that you can get the best from both worlds:
In your hotel, you can supplement the selection of convenient products – whether it be fresh or frozen – with your own homemade bread or pastries. Some might take pride in making their own artisanal croissants and others want to serve homemade bread baked on their own sourdough.
When you pick and choose from both worlds, you get to prioritize what you want to bake from scratch and what you want to leave in the hands of other professionals.