有的朋友对于很多计算的方式和点都不太清楚，今天整理了一下，让大家能够对自己的收支利润做到心中有数。 很多人开店都处于一种迷糊的状态，不知道自己开了 这家店究竟是赚了多少钱 ，手上只要有流动资金，够缴纳房租，维持正常的店铺运营他就 会觉得他的店铺没有赔钱。 可是你们前期所投入的资金以及所投入的经历也是应该算在你的成本上，那除了日常的每天营业额，对于你的成本和利润你心里更应该做到清清 楚楚。 只要明确这两点，如果以后当营业额不增长的时候，我们就可以确定到底是到店人数不够，还是客人消费的金额不够呢。 1、营业额、经费、利润的构造 复杂的问题我们简单看，一个成功可持续发展的店铺，最重要的一点就是这个店铺要有利润，也就是说它一定是要赚钱的。 所以，关于营业额，经费，以及利润的构造，这些我们要有一个最基本上的认识和理解。 首先我们先来理解一下什么是营业额利润以及经费。 利润=营业额-经费 营业额=客数×客单价 经费=食材成本+ 人员成本+房租+诸费用 上面已经说了营业额就是客数×客单价，客单价就是一个客人他在店消费的平均值。 其实决定一个店的营业额就两点因素， 一个是到店的人数，另一个是每个人在店里消费的金额。 2、制定 ...

Core Viewpoint - The article highlights the rising popularity of bagels, with numerous specialty bagel shops emerging across various locations, each catering to consumer demands with unique offerings [1]. Group 1: Bagel Trends - Bagels have become a trending item in recent years, with a significant increase in dedicated bagel shops [1]. - The article features a new menu item, the three-color coconut latte bagel, showcasing innovation in bagel flavors [2]. Group 2: Bagel Preparation Steps - The general steps for making bagels include measuring ingredients, mixing, primary fermentation, degassing, resting, shaping, final fermentation, boiling, and baking [3]. - Bagels are unique as they require boiling before baking, which contributes to their texture [3][32]. Group 3: Detailed Preparation Process - The mixing process involves adding dry ingredients and wet ingredients in a specific order, followed by kneading until a rough dough is formed [4]. - The dough undergoes a primary fermentation at 30°C with 80% humidity for 30 minutes [8]. - The dough is divided into specific weights for each type of bagel, with resting periods included [11]. Group 4: Baking Tips and Techniques - Tips for successful bagel making include ensuring the dough is rolled tightly and the thickness is optimal for a good texture [27][28]. - The article discusses the importance of boiling the bagels in malt water to lock in moisture and enhance the final product's appearance [32]. - Common issues such as excessive surface wrinkles or uneven cooking can be addressed by adjusting mixing, fermentation, and baking temperatures [33].

Core Viewpoint - The article discusses the innovative dessert shop "Cream or Cruller," founded by renowned chef Ryohta Hirako, which combines elements of cream puffs and French crullers into a new dessert category called "choux Cruller" [1][5][19]. Summary by Sections Introduction to the Chef and New Store - Ryohta Hirako, a creative Italian chef, partnered with another legendary baker to establish "AMAM DACOTAN" and later opened "I'm Donut?" focusing on visually appealing and trendy desserts [1][3]. New Dessert Concept - "Cream or Cruller," opening on May 2, 2025, in Shibuya, specializes in a new dessert called "choux Cruller," which merges the soft texture of cream puffs with the spiral shape of crullers [3][5][6]. Characteristics of Choux Cruller - The choux Cruller features a soft outer shell and a caramelized bottom, with a unique dough that combines cream puff and French pastry elements, available in original and cocoa flavors [6][8][10]. Unique Selling Proposition - The dessert is designed for on-the-go consumption, being small and easy to eat, with a focus on different dipping sauces that enhance the tasting experience [10][12][30]. Minimalist Approach - The shop adopts a minimalist philosophy, stripping down desserts to their essential components, allowing for a focus on flavor and texture rather than excessive decoration [20][22][24]. Market Trends - The article notes a shift in Tokyo's dessert scene towards "lightweight" aesthetics, favoring simplicity and the natural flavors of ingredients over elaborate designs [26][29]. Consumer Preferences - The trend of "grab-and-go" desserts is highlighted, with products designed for easy consumption in various settings, appealing to younger generations who prefer low-burden eating experiences [30][31]. Social Media and Branding - The packaging and presentation of the desserts are crafted to enhance social media appeal, encouraging customers to share their experiences online [16][33][35].

Core Viewpoint - The baking industry is undergoing a deep transformation focused on health, with a shift in consumer perspective from "eating well" to "understanding what to eat," leading to increased interest in ingredient transparency and nutrition [1][5] Group 1: Introduction of Barley - Barley, specifically highland barley, is gaining attention in the baking industry as a valuable grain solution [1] - The introduction of highland barley pre-mixed flour by Nanshun Group at the 2025 Bakery China exhibition highlights the potential of traditional grains in modern baking [1][5] Group 2: Nutritional Benefits of Barley - Highland barley has a long cultivation history in regions like Tibet, Qinghai, and Yunnan, and is known for its nutritional value, including high dietary fiber, low fat and sugar content, and potential cardiovascular benefits [7][8] - These characteristics align with current health trends such as "sugar control," "light meals," and "whole grains," making barley a key focus in health food development [8] Group 3: Challenges in Baking with Barley - Despite its health benefits, barley presents challenges in baking, such as poor fermentation and texture issues compared to wheat flour, which complicates its use in traditional baking [11] - The industry faces hurdles in standardizing production and consumer acceptance, with many barley-based products remaining conceptual rather than commercially viable [11] Group 4: Innovations in Barley Products - Nanshun's new barley pre-mixed flour series represents a significant engineering transformation of health ingredients, allowing for broader application in daily baking while maintaining taste [17] - The series includes three products: barley European bread pre-mixed flour, barley pastry pre-mixed flour, and barley bread pre-mixed flour, achieving a barley content of at least 37% [21] Group 5: Market Potential and Future Directions - The introduction of barley products indicates a shift from barley being seen merely as a health symbol to a scalable and operational raw material solution [24] - The successful integration of barley into various baked goods, such as cakes and breads, showcases its versatility and potential to redefine health standards in the industry [26][32] Group 6: Broader Implications for the Industry - The rise of barley reflects a deeper transformation in the raw material ecosystem, moving from a focus on stability and cost-effectiveness to nutrition, regional characteristics, and diverse grains [39] - The ongoing efforts to incorporate barley into modern food narratives highlight the importance of balancing technology and taste while rebuilding consumer trust in traditional food resources [39]

Group 1 - The article highlights the latest product launches in the baking industry, showcasing a variety of new items from different brands, including cakes, breads, and snacks [1][2][3][4][5][6]. - Notable new products include OAT oatmeal series from Dingdong Maicai, mozzarella cheese bread from Linji Convenience Store, and various themed cakes for Children's Day [1][2][3][4][5][6]. - The article emphasizes the creativity and diversity in the baking sector, with products catering to seasonal events and specific consumer preferences, such as health-conscious options and unique flavor combinations [1][2][3][4][5][6]. Group 2 - The article mentions collaborations between brands, such as the partnership between Nai Xue and Moomin to launch a peach-flavored yogurt smoothie, indicating a trend of co-branding in the food industry [3][4]. - It also discusses the expansion of frozen food offerings by Muji in Japan, aiming to increase its product range by 25% by 2025, reflecting a growing consumer interest in convenient meal options [4][5]. - The article notes the challenges faced by traditional sales channels for zongzi, with a significant shift towards online sales, highlighting changing consumer behavior and preferences in the food market [4][5].

Core Viewpoint - The article discusses the "old dough method" in bread making, comparing it with other methods like the "intermediate dough method" and "direct method," highlighting its advantages and applications in the baking industry [1][3][5]. Group 1: Old Dough Method Overview - The old dough method involves using a pre-fermented dough as part of the new dough, making it one of the easiest fermentation methods to master [3]. - It is classified as a "fermentation starter method" alongside the intermediate and liquid dough methods due to its use of fermented dough [5]. - The key difference between the old dough method and the intermediate dough method is whether a fully fermented dough is included as an ingredient [6]. Group 2: Comparison with Other Methods - The intermediate dough method uses flour, yeast, and water to create a fermentation intermediary, while the old dough method uses leftover dough from previous baking [7]. - The old dough method can produce tastier bread compared to the intermediate dough method, which often results in less flavorful bread [7]. - The fermentation strength of the old dough is generally lower, serving more as a flavor enhancer rather than a primary fermentation agent [9]. Group 3: Practical Applications - The old dough method is commonly used to minimize waste in bakeries by incorporating leftover dough into new batches [11]. - In European bakeries, it is frequently employed for making crusty breads like baguettes, allowing for shorter fermentation times compared to the direct method [13]. - Adding about 20% of old dough can effectively reduce fermentation time while maintaining flavor complexity [14]. Group 4: Advantages and Disadvantages - Advantages include enhanced fermentation flavor, reduced fermentation time, and the ability to utilize leftover dough [19]. - Disadvantages involve the need for some mixing to incorporate the old dough evenly, making it unsuitable for no-knead bread methods [18]. Group 5: Experimental Insights - A special experiment using 60% old dough showed that higher proportions lead to stronger dough texture and fermentation power compared to the direct method [22]. - The old dough method results in a stronger gluten structure due to the oxidation process during cold storage [24]. - The final product from the old dough method tends to have a higher volume and better gas retention, leading to a more substantial appearance [28]. Group 6: Flavor and Aroma - Bread made with the old dough method may have a milder crust aroma but a richer internal fermentation scent due to deeper fermentation [30]. - The color of the bread is often lighter, which can correlate with reduced aroma intensity due to less sugar available for the Maillard reaction [27]. Conclusion - The old dough method is a straightforward fermentation technique that can enhance flavor and efficiency in bread making, recommended for bakers to explore its benefits [31].

Core Viewpoint - The article highlights the significance of the French Bread Festival in promoting French baking culture in China, particularly through the success of the bakery "Salé&Sucré" in Chengdu, which has gained recognition for its authentic French bread offerings [1][24][30]. Group 1: French Bread Festival - The French Bread Festival, also known as "La Fête du Pain," is celebrated annually in France to honor the patron saint of bakers, Saint Honoré, and has been introduced to China since 2010 [1]. - The festival serves as a cultural bridge between French and Chinese culinary traditions, showcasing popular brands and renowned bakers [1][32]. Group 2: Salé&Sucré Bakery - Salé&Sucré, founded by Wang Zhihao, has transformed from a small workshop in a residential building to a landmark for European bread in Chengdu, despite initial challenges in market acceptance [3][5]. - The bakery's unique offerings, such as the 200-year-old sourdough baguette and specialty ciabatta, have garnered attention from influential figures, leading to a surge in orders [3][7]. Group 3: Market Adaptation and Innovation - Wang Zhihao's experience in the baking industry, including training in France, has shaped his approach to creating authentic yet locally adapted European bread [5][11]. - The COVID-19 pandemic shifted consumer preferences towards healthier options, allowing low-oil, low-sugar European bread to gain popularity [8][9]. Group 4: Product Development - Salé&Sucré's product lineup includes a variety of European breads, with a focus on innovative flavors that incorporate local ingredients, such as matsutake and rose cloud ham [14][20]. - The bakery emphasizes the importance of using high-quality ingredients and unique processing techniques to enhance flavor and create memorable products [16][29]. Group 5: Recognition and Future Plans - The bakery has received accolades at the French Bread Festival, which serves as an official endorsement of its quality and authenticity [24][30]. - Wang Zhihao aims to continue participating in the festival and explore more possibilities for blending local ingredients with traditional French baking techniques [32][36].

Core Insights - The article highlights the emergence of over thirty new baking products at the 2025 China Baking New Product Launch Week, focusing on nutritional enhancement as a key trend in the industry [1] - There is a significant shift in consumer perception towards food, moving from a "subtracting" mindset to an "adding" mindset, emphasizing the nutritional benefits of baked goods [5][6] - The demand for functional baked goods is growing, particularly among specific consumer segments such as Gen Z, urban white-collar workers, middle-class mothers, and the elderly [7][9] Group 1: Consumer Trends - Consumers are increasingly defining "health" in a proactive manner, seeking foods that actively benefit their health rather than merely avoiding unhealthy options [6][14] - The focus on health in baked goods has shifted from "low burden" to "high value," with consumers interested in specific health benefits and targeted nutritional content [13][14] - The top three factors influencing consumer purchases of baked goods are taste, freshness, and nutrition, with respective importance scores of 44.3%, 43.2%, and 39.6% [9][12] Group 2: Nutritional Enhancement in Baking - Nutritional enhancement in baking presents a market opportunity, but current product offerings are insufficient to meet consumer demand [12] - The article discusses the challenges of effectively incorporating nutritional elements into baked goods, emphasizing the need for a comprehensive understanding of ingredients and baking processes [16][17] - Stonwell Group's introduction of four nutritional bread products targets different consumer groups and scenarios, showcasing a practical application of health-focused baking [20][21] Group 3: Product Development and Innovation - The four new products include a children's nutritional bread, a women's vitality bread, a convenient snack bread for busy professionals, and a health-focused bread for the elderly, each designed with specific nutritional enhancements [23][24][26][28][30] - Stonwell's approach integrates knowledge of flour, enzymes, baking techniques, and nutritional elements to create effective and palatable products [34][35][37] - The company plans to host a forum to discuss innovations in nutritional enhancement in baking, indicating a commitment to filling the functional gaps in the market [41][42][43]

Core Viewpoint - The article discusses the challenges and strategies faced by bakery owners in China, emphasizing the importance of product differentiation, operational efficiency, and community engagement to drive sales and brand loyalty [1][4][7]. Group 1: Product and Service Innovation - The forum highlighted the need for bakeries to innovate in product offerings to create competitive advantages, with successful examples of unique products that cater to local tastes [9][20]. - Bakery owners shared their experiences of overcoming initial challenges and finding unique paths to success through product development and brand marketing [4][18]. Group 2: Revenue Growth Strategies - Hu Mingyang from Fournil shared his journey from a daily revenue of 450 to 80,000, attributing this growth to understanding the industry, maintaining a stable team, and launching a successful flagship product [17][18]. - The importance of focusing on a few key products that drive significant sales was emphasized, with successful bakeries often seeing 40-50% of their revenue from just a few SKUs [18][20]. Group 3: Community Engagement and Localization - Community-focused bakeries like Cat Paw Dough have thrived by creating products that resonate with local tastes and preferences, enhancing customer loyalty through localized offerings [30][31]. - The integration of local ingredients and flavors into bakery products was identified as a key strategy for appealing to consumers and differentiating from competitors [30][32]. Group 4: Operational Excellence - The significance of standardized management practices and talent development was highlighted as essential for scaling bakery operations effectively [80][82]. - The need for a strong operational partner to complement the technical skills of bakery owners was discussed, as many face challenges in business management [37][41]. Group 5: Marketing and Brand Building - The article noted the importance of creating a compelling brand narrative and engaging with customers through social media to build a loyal customer base [41][84]. - Successful bakeries leverage unique marketing strategies, such as collaborations and community events, to enhance brand visibility and customer engagement [72][73].

接下来东京烘焙职业人原创《中国烘焙匠人店》系列会一一带大家探访那些在法国面包节中大 放光彩的特色店铺！ 【独家采访 · 第 161 家】 在对面包格外尊重的国度法国，有一个专为面包而设的节日——法国面包节，也称为"La Fête du Pain"，热爱面包的法国人每年都会为纪念面包守护神圣多诺黑（Saint Honoré）举办庆祝 活动。从经典的法棍到别致的花式面包，每一种面包都诉说着一个关于技艺、风味和生活哲学 的故事。 2010年， 法国商务投资署和乐斯福中国 一起把法国面包节带到了中国。 之后每年6月，法国 商务投资署和乐斯福中国都会共同举办中国地区的法国面包节，众多人气品牌和知名烘焙师带 来的亮眼创意让法国面包节成为一项烘焙行业的盛会，中法美食文化的沟通桥梁。 在成都来福士广场一隅，推开大门，大理石与暖光交织的空间里，法棍的脆响、黄油的气息与咖啡 的醇厚交织成一首"面包交响曲"。它不在喧嚣商圈，没有华丽营销，但常年高分霸榜大众点评。 "刚开始真的没人懂，三年才算'沉淀期'。" SHER ne 7 7 7 5 01 H alo IS II De LE 7 t 12 FP # E WHEAT & BAKE ...