We had a nice day today. Not as busy as a usual Sunday, but many smiles. It is really nice when we get to see many different people coming and going in the bakery. New faces, old faces (er um, repeat), and those in the middle somewhere.
I did not speak about this much yesterday, but it was a very hard decision to close for three days a week starting this week. It is not what I would prefer, but I really believe that we must be smart to maximize our time, customer experience, and energy. Honestly, I would love for someone to tell me I am wrong, and we change back to 6 days a week. Keep in mind, before that advice is given, Mallorca is a special place, and by that I mean, the island thrives on tourism. The bakery is no different. We have many customers who live on the island, but we have many more who come and go. So, the thought was for the two slowest months of the year, we use the time to focus on making better quality products, concentrate our energies for the days where people will come in, and at the same time, rest our bodies a little bit. For me, this is a much better solution than closing for a month like many businesses do. At that same time, I realize we are not a tourist only business and we really depend and rely on local customers. I just hope this is the right decision.
Leading up to Christmas, and New Years, we will be open more, and we will be pushing hard for preorders for the breads, and pastries, like ensaimadas and panettone. This means, from about the 20th until the 6th I expect we will work many more hours and be open longer.
What do you think? Is it smarter to use this time as described, or, do we take a bit of a loss on those days and push through this time?
....
I think for the days we are closed, I may not write a blog entry. I am not sure if you care to read about nothing. But then again, Seinfeld and David managed to make one of the most popular TV shows of all time based on nothing. Another thing I will be doing is working on a weekly vlog update of the bakery and putting those on my YouTube channel. Once I do I will post that information here. And, if I can get myself organized, maybe I can start doing some baking videos too. No promises :)
Thank you for your comments in the past and continuing to share your time with me, it really means a lot.
#doeverythingwithlove
I did not speak about this much yesterday, but it was a very hard decision to close for three days a week starting this week. It is not what I would prefer, but I really believe that we must be smart to maximize our time, customer experience, and energy. Honestly, I would love for someone to tell me I am wrong, and we change back to 6 days a week. Keep in mind, before that advice is given, Mallorca is a special place, and by that I mean, the island thrives on tourism. The bakery is no different. We have many customers who live on the island, but we have many more who come and go. So, the thought was for the two slowest months of the year, we use the time to focus on making better quality products, concentrate our energies for the days where people will come in, and at the same time, rest our bodies a little bit. For me, this is a much better solution than closing for a month like many businesses do. At that same time, I realize we are not a tourist only business and we really depend and rely on local customers. I just hope this is the right decision.
Leading up to Christmas, and New Years, we will be open more, and we will be pushing hard for preorders for the breads, and pastries, like ensaimadas and panettone. This means, from about the 20th until the 6th I expect we will work many more hours and be open longer.
What do you think? Is it smarter to use this time as described, or, do we take a bit of a loss on those days and push through this time?
....
I think for the days we are closed, I may not write a blog entry. I am not sure if you care to read about nothing. But then again, Seinfeld and David managed to make one of the most popular TV shows of all time based on nothing. Another thing I will be doing is working on a weekly vlog update of the bakery and putting those on my YouTube channel. Once I do I will post that information here. And, if I can get myself organized, maybe I can start doing some baking videos too. No promises :)
Thank you for your comments in the past and continuing to share your time with me, it really means a lot.
#doeverythingwithlove
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