Case study: the bakery Ainay

Résumé du document

?La Boulangerie D'Ainay' is located in Lyon's "second arrondissement" close to a pedestrian street within a residential area. There are three other bakeries are within 500 meters of "La Boulangerie d'Ainay". This shop was taken over by Mr and Mrs Nectoux six years ago. Previously, the building was already a bakery.

Extraits

[...] A standard day A “standard starts at 3.30 in the morning when the main baker arrives. First, he bakes the Viennese bread whose dough has been prepared the day before in the evening. Then, he kneads the “baguette tradition” which requires the most time to prepare: he bakes a part and stocks the rest. Later the other baker arrives around 11am and they both bake special breads and orders of the day (for this product to be ready when the cook of the close restaurant comes to pick them up. [...]

[...] Previously, the building was already a bakery. HUMAN RESOURCES The bakery schedule. The bakery opens from 6:30 am till 7:30 pm, Monday through Saturday. It closes for three weeks in August and for one week in February. Nevertheless, we cannot overlook the fact that the opening hours are very different from the working hours, as the first baker arrives at 3 am in order to make his preparations. Work division; The personnel of the bakery may be classified in two parts : the confection unit and the sales unit. [...]

[...] Moreover, bread is more consumed during the period, ie from September to the end of May. Consequently, the company decided to be on holiday to keep approximately the same level of production throughout the year. The basic production is really regular during the week, and during the year as the production depends on a daily life consumption: bread is consumed for breakfast, for lunch and for dinner independently of the holidays. The level of production which is the number of “baguettes”, “pain tradition” and all the other kinds of bread is constant. [...]

[...] They do not want to mass produce and that is without any doubt what means quality for their clients. Moreover, this strength applies to the whole production process. Many estimates are based on their own experience: no rule is clearly pre-established, long term planning is non existent (production is only processed on a day to day basis). We would like to thank Mr & Mrs NECTOUX for enabling us to make a report about their shop, and for letting us know a part of their know-how. [...]

[...] From their own experience, the personnel knows which quantity to order. The uncertainty is reduced thanks to the regularity of the orders. In addition, in an emergency case, the supplier may deliver goods even if it is not scheduled : the bakery only needs to call him. This is possible thanks to the closed relationship built by the bakery with its unique supplier, and also thanks to the fact this supplier is not far away (it is located in Marcy l'Etoile). [...]