August 23
Finally beginning to get a handle on the business side of things. We are making progress getting our records into the computer. Rachel translated our Metro (wholesale outlet, like Costco) invoices into English. Next, Tina converted the prices into per gram and per ounce, of ingredients we use regularly in the recipes.
Tina
Tina is a handful. With her round face and big bones she is not of the long lythe type of Chinese woman. She tends to carry in her hand a round paper fan on a stick. When I notice this I think 'vapors'. We have the air conditioner on usually, it isn't that hot in the bakery. It seems to be a habit.
She is either giggly (me: I think we baked this a little too long. Her: giggle. Me: The focaccia seems to be selling better than the ciabatta. Her: giggle) or pouty. She sashays to the work table, puts her fan down, and sighs. Her English is atrocious. She mumbles a noun or two. A moment later I'll ask her where something is. She'll say she just told me.
"You did? What did you say?"
"I said 'It's the sugar'."
"Telling me something goes like this: Satina, I put the new sugar over here.'"
Nod.
But she'll do it again.
Now that Peter is working with us, she feels she is the teacher. I left him on his own to figure something out, after reviewing the basics with him first. I caught her standing across the work bench with him talking in Chinese instructing him. I told him I wanted a sponge. She was telling him to add a blanket to it. (A sponge is a pre-ferment. If we add a blanket of the remainder of the recipe's dry ingredients, we have committed to that particular bread. If we leave it overnight without a 'blanket', the next day we can divide it and make many different breads with the added dry ingredients). In a neutral voice I asked her to leave the kitchen. She returned to the front of the shop where XiaoLan was cleaning.
Peter and I then figured we'd have to increase the amount of sponge to compensate for the added flour. Fortunately a sponge can rest in the fridge for a couple of days, we needn't use it all up the next day.
I then spoke to Tina. She is not the instructor, I am. Although we are all students, I am the senior one and hence the instructor.
Obviously, she feels threatened by Peter.
I need to have a further talk with her. She needs to understand the uniqueness of her contribution, so that she will not feel in direct competition with Peter. She is quite insecure.
On the other hand, she is increasingly thinking on her own without asking me. She is making some excellent decisions, and taking care of things without burdening me.
Too many cooks..
We seem to be overstaffed. We could really handle things well without Rachel and her mom, XiaoLan. Rachel's main help has been to work with me to get the company business license application completed, so that we will have that before my visa expires. She also helps with translations. Xiao Lan does an excellent job of keeping the floors, windows and work space sparkling clean. I love it. However, we three bakers could do our own pot washing, and during those down times waiting for breads to ferment or bake we could be doing the other cleaning. Since XiaoLan's name is on the business license, it is a delicate situation to tell her to stay home. I wish she did not require a salary. At first, months ago, Rachel said her mom wouldn't want a salary, would just want to help out. But when it came down to it, she asked for a salary.
So I watch my money fly out the window. I've paid for the wine for the wine tasting, and bought cheeses, and now my bank balance has become dangerously low. I keep hoping for the September turn around, as the foreign teachers arrive. If it doesn't happen, we'll be in serious trouble by December.
Therefore, getting sorted out to determine the cost of product is crucial at this point. At the moment, our prices are random. I noticed that the price of white bread has sunk from 16 rmb to 12 rmb. I don't know whose that decision was, because without firm data to back up my decision I just stay out of it.
When a new item comes out of the oven, Tina will lean over the work table on her elbows, look at it and ask: How much is it? I turn the question back to her. How much do you think we should charge? I always price things cheaper than she does, so now I leave it up to her. Soon I will have actual data, though. It will be interesting to see if there is a significant change in price as a result.
Commercial customers
I sent another sample up to Johnny at Jolly's last week. I made the loaf of bread larger, as he asked. I standardized the size of the hamburger bun, I sent him a few sample buns.
I asked Tina to call today to get his response. He said the buns needed to be softer!!! This is not possible without chemical dough conditioners, so he is obviously not really interested in my bread. He is just all talk. As for the loaf, he said again he wanted the multigrain (but not for sandwiches. The sandwich bread needs to be soft)
Today I bought a large attractive basket through Taobao. I will send it to his restaurant with some breads for sale. We'll see if he comes through on that side of the business.
Meanwhile, Klaus upstairs at the German restaurant has put in a steady order of three 12 inch ciabatta every two days. Well, three times a week. He also called with a special order. He has a catering job, for which he needs hot dog buns. He asked if I could do it. I said, 'Of course.'
The next day I experimented, and we both were pleased with the results. I priced them too low. He doubled the price he'll give me, and ordered 180 to be cooled and ready by 10 a.m. Saturday. That's about the income of a normal weekday. That's Tina's day off, and the day I expect foreigners to drop in. It will be an interesting, long day. Rachel is also not available, because Saturdays are busy at Web as well.
Finally beginning to get a handle on the business side of things. We are making progress getting our records into the computer. Rachel translated our Metro (wholesale outlet, like Costco) invoices into English. Next, Tina converted the prices into per gram and per ounce, of ingredients we use regularly in the recipes.
Tina
Tina is a handful. With her round face and big bones she is not of the long lythe type of Chinese woman. She tends to carry in her hand a round paper fan on a stick. When I notice this I think 'vapors'. We have the air conditioner on usually, it isn't that hot in the bakery. It seems to be a habit.
She is either giggly (me: I think we baked this a little too long. Her: giggle. Me: The focaccia seems to be selling better than the ciabatta. Her: giggle) or pouty. She sashays to the work table, puts her fan down, and sighs. Her English is atrocious. She mumbles a noun or two. A moment later I'll ask her where something is. She'll say she just told me.
"You did? What did you say?"
"I said 'It's the sugar'."
"Telling me something goes like this: Satina, I put the new sugar over here.'"
Nod.
But she'll do it again.
Now that Peter is working with us, she feels she is the teacher. I left him on his own to figure something out, after reviewing the basics with him first. I caught her standing across the work bench with him talking in Chinese instructing him. I told him I wanted a sponge. She was telling him to add a blanket to it. (A sponge is a pre-ferment. If we add a blanket of the remainder of the recipe's dry ingredients, we have committed to that particular bread. If we leave it overnight without a 'blanket', the next day we can divide it and make many different breads with the added dry ingredients). In a neutral voice I asked her to leave the kitchen. She returned to the front of the shop where XiaoLan was cleaning.
Peter and I then figured we'd have to increase the amount of sponge to compensate for the added flour. Fortunately a sponge can rest in the fridge for a couple of days, we needn't use it all up the next day.
I then spoke to Tina. She is not the instructor, I am. Although we are all students, I am the senior one and hence the instructor.
Obviously, she feels threatened by Peter.
I need to have a further talk with her. She needs to understand the uniqueness of her contribution, so that she will not feel in direct competition with Peter. She is quite insecure.
On the other hand, she is increasingly thinking on her own without asking me. She is making some excellent decisions, and taking care of things without burdening me.
Too many cooks..
We seem to be overstaffed. We could really handle things well without Rachel and her mom, XiaoLan. Rachel's main help has been to work with me to get the company business license application completed, so that we will have that before my visa expires. She also helps with translations. Xiao Lan does an excellent job of keeping the floors, windows and work space sparkling clean. I love it. However, we three bakers could do our own pot washing, and during those down times waiting for breads to ferment or bake we could be doing the other cleaning. Since XiaoLan's name is on the business license, it is a delicate situation to tell her to stay home. I wish she did not require a salary. At first, months ago, Rachel said her mom wouldn't want a salary, would just want to help out. But when it came down to it, she asked for a salary.
So I watch my money fly out the window. I've paid for the wine for the wine tasting, and bought cheeses, and now my bank balance has become dangerously low. I keep hoping for the September turn around, as the foreign teachers arrive. If it doesn't happen, we'll be in serious trouble by December.
Therefore, getting sorted out to determine the cost of product is crucial at this point. At the moment, our prices are random. I noticed that the price of white bread has sunk from 16 rmb to 12 rmb. I don't know whose that decision was, because without firm data to back up my decision I just stay out of it.
When a new item comes out of the oven, Tina will lean over the work table on her elbows, look at it and ask: How much is it? I turn the question back to her. How much do you think we should charge? I always price things cheaper than she does, so now I leave it up to her. Soon I will have actual data, though. It will be interesting to see if there is a significant change in price as a result.
Commercial customers
I sent another sample up to Johnny at Jolly's last week. I made the loaf of bread larger, as he asked. I standardized the size of the hamburger bun, I sent him a few sample buns.
I asked Tina to call today to get his response. He said the buns needed to be softer!!! This is not possible without chemical dough conditioners, so he is obviously not really interested in my bread. He is just all talk. As for the loaf, he said again he wanted the multigrain (but not for sandwiches. The sandwich bread needs to be soft)
Today I bought a large attractive basket through Taobao. I will send it to his restaurant with some breads for sale. We'll see if he comes through on that side of the business.
Meanwhile, Klaus upstairs at the German restaurant has put in a steady order of three 12 inch ciabatta every two days. Well, three times a week. He also called with a special order. He has a catering job, for which he needs hot dog buns. He asked if I could do it. I said, 'Of course.'
The next day I experimented, and we both were pleased with the results. I priced them too low. He doubled the price he'll give me, and ordered 180 to be cooled and ready by 10 a.m. Saturday. That's about the income of a normal weekday. That's Tina's day off, and the day I expect foreigners to drop in. It will be an interesting, long day. Rachel is also not available, because Saturdays are busy at Web as well.
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