Five easy steps to freshen up your bakery for spring season: Concepts for Success

Spring cleaning is is just around the corner, which means it is time for your bakery’s annual spring cleaning and to look for easy ways to start fresh. The weather is warming up, and there is no better time to make sure your spring-cleaning plans are well organized and underway. Spring cleaning is an excellent time to renew your spaces, eliminate the clutter and thoroughly clean your bakery. Get your employees involved and make it as easy and fun as possible. Make it a party with lively music, order refreshing drinks and tasty food, and get cleaning. It’s the perfect opportunity to get your staff together for team building and bonding. Be sure to reward your staff accordingly.

Taking the time to refresh your bakery operation will create a safer, cleaner and brighter environment that will attract customers and build trust. Here are five easy steps to freshen up your bakery for spring season.

1. Power wash the entire outside of your bakery
Bakery operators often focus more on the interior than their facility’s exterior, but keeping your bakery’s exterior squeaky clean is just as important. As all the snow melts away, the building roofs and exteriors, sidings, gutters, windows, shutters, surrounding sidewalks, decks, patios, awnings, signage, entryways, outdoor furniture and parking lots of your bakery are probably covered in dirt, grime, mud, salt and all kinds of residual winter elements. Get the front façade of your bakery operation a serious power wash to rinse away the winter mess.

2. Get rid of the clutter
A clean space equals a clear mind. Start by getting rid of clutter. Take stock of and organize your inventory. Reduce clutter and throw away items you no longer need. In your office, organize cords and cables, go through all the piles of papers on your desk, file away important papers, shred the rest, and tidy up and replenish office supplies. Most bakery operators I have worked with unnecessarily hold on to old files for years. It’s the best time to trash the old project’s files. Take spring cleaning a step further by going paperless. Moving from paper to digital is practical and means less clutter. It’s also good for the planet.

Kitchen areas are particularly prone to clutter because of all those kitchen gadgets and tools. Try to weed out unnecessary tools and gadgets. Get some good jars and storage containers for your dried goods and spices. Give away cookbooks you are never going to use. Make your space more functional by organizing items more efficiently. How can you best use your kitchen space? Do you have excess storage containers, or should you buy new ones? Check your storage containers, jars or container lids without the corresponding mate. Do you have duplicate or never-used kitchen utensils or tools? How about old spices and expired food? Throw out chipped and cracked dishes, mugs or glasses. Do you have threadbare and ratty dishcloths and dishtowels? Throw away your smelly sponges and get rid of your gnarly potholders. What about scratched, non-stick cookware? Decluttering is great for your bakery operation, for customers and for your team’s peace of mind. Start a decluttering scavenger hunt today.

In your office, organize cords and cables, go through all the piles of papers on your desk, file away important papers, shred the rest, and tidy up and replenish office supplies. Many bakery operators unnecessarily hold on to old files for years. It’s the best time to trash the old project’s files.
Photo: Drazen / getty images

3. Clean your entire front and back space
Nowadays, bakery shops are no longer just places to buy a cake or a loaf of bread. They often include a takeaway coffee station, cakes for birthday celebrations or a café, so deep-clean your bakery’s customer-facing areas. Strict cleanliness and hygiene standards apply when working with and selling food. Have your carpets steam-cleaned, degrease the hood and toss out things you don’t need. It’s an excellent way to show your customers and your employees that you appreciate them and it will improve the visual impression, create a hygienic environment and leave an overall positive impression.

Make sure all appliances and equipment units are cleaned and functioning properly. In addition to sweeping and mopping, clean and sanitize fryer and grill areas, walk-in refrigerators and freezer areas, counters, tables, chairs and kitchen hoods. Use a duster to get to those hard-to-reach areas under appliances and large equipment units such as worktables, shelving, cooking and preparation equipment, refrigeration units, storage shelves, pantries and closets. Vacuum under rugs and floor mats. Clean and sanitize trash bins. Clean window sills and blinds with a damp cloth to allow fresh air to circulate. Dust light fixtures and any ceiling fan with a microfibre cloth. 

A wet/dry vacuum can be used to quickly remove dry, loose food from display counters and ovens. The surface of the glass sales counter needs to be cleaned using a glass cleaner or a combination of vinegar, baking soda and warm water and a microfibre cloth. This chemical-free cleaning solution can be used to clean floors, walls and much more.

Check all the items in your pantry, shelves and storage areas for any expired items, and rotate through them so that the oldest products are at the front. Replace air filters and vacuum vents to minimize dust and ensure fresh air flows through your workplace. Deep-clean and sanitize bathrooms and staff break rooms.

4. Check the HVAC and refrigerated storage areas
Do a thorough walk-through and inspect your bakery’s air conditioning and refrigerated storage. Get rid of debris and change any filters on your HVAC units. Don’t forget to check the gaskets on your refrigerators and freezers. I always advise my clients to have a professionally certified HVAC technician look closely at all their equipment.

5. Re-arrange furniture
Consider a simple rearrangement of your furniture or bakery displays: this will allow your space to appear even more renewed. Don’t forget that new and unique changes can entirely alter the way your customers see your bakery, and as a result, will encourage them to visit your bakery more often.  / BJ

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, send her an email at chiasson@chiassonconsultlants.com, or visit www.chiassonconsultants.com