Tis the season?

This week marks the first week of our holiday planning.  I know it seems a bit absurd but we have until the end of the month to come up with a detailed plan as to how to tackle the holiday production of everything from cookies to cannoli.  Over the next few months we will be keeping you updated on what each step is and how the plan is progressing.  Each week you will have an in depth look into what needs to take place in the shop, the store, and the mail order house to make the holiday season a success. 

:Today, the first executive meeting took place to identify the key issues that must be confronted. Just like what seems to be every year, our first and most pressing issue is what to do about the skyrocketing food costs. Vinny, who handles all the ingredient ordering, received some projected costs from our suppliers and it does not look good. Almost all of our ingredients have gone up 20% over the past year, but the most notable increases are the following:

• The price of our Kernel and Almond paste has increased 30% over the last couple of months and is projected to go up a least another 10% before November.
• Our Pignoli nuts, currently at $650.00 per case (30 Lbs) will be crossing the $700.00 mark by October. 
• Finally all of our cashews, almonds, and filberts will see a at least a 25% mark up by October 1st.   

It seems as though the nut market has gone haywire and this is bad news for us and our mail order business as all of our cookies contain these ingredients.  A price adjustment with our cookie tins and trays must be considered.

 

 The next topic that needs to be worked out is when the actual production would begin.  This is Joey's responsibility and it requires a detailed plan and daily production schedule that begins in August and ends in January.  Many people do not realize that we make 90% of our product from scratch and that the production of things such as pie shells and fig filling ground from whole figs needs to be made months prior to the holidays.  Joey said he was half way through the schedule and it would be completed by the end of next week. 








The final issue discussed was the mail order planning process.  Everything from the actual tin can to the imported chocolates and candy need to be ordered.  The brochure must be laid out along with the post card and printed.  The finalized menu needs to be determined, costed out, and priced.  Lastly, the staffing plan for our call center and assembly stations must be worked out and implemented.





From this point forward we are focused on Christmas.  We set a high bar last year and we intend to exceed it.  Now through this blog, you can be a part of it.