That’s what the bakery ‘Die Brotpuristen‘ in Speyer told itself. Because it was becoming increasingly difficult to find young talent, the owners analysed what prevents young people from becoming bakers. And the night shift was at the top of the list. But who actually says that you have to start at 2 a.m.? That is actually only necessary if you want to offer customers freshly baked rolls from 7 am. The bread purists therefore decided to stop baking breakfast rolls and to start operations at 6 am. Sales now take place in the afternoon, and the offer focuses on artisan breads. This gives the dough more time to develop, resulting in tasty breads that last longer and are easy to digest. And the customers? They’re thrilled and are overtaking the bread purists.
What does such an example mean for other companies that also have problems with young talent? [Read More…]