Create or refine pastry menus based on client preferences and trends.
Ensure consistent quality by testing and standardizing recipes.
Optimize pricing strategies and analyze ingredient costs.
Provide hands-on training in baking and pastry techniques.
Identify reliable suppliers and negotiate terms.
Implement efficient inventory systems to minimize waste.
Develop effective strategies for showcasing products.
Train pastry staff on techniques, hygiene, and customer service.
Create seasonal menus to align with culinary trends.
Establish feedback loops for continuous improvement and customer satisfaction.
