Forecourt operator Park Garage Group plc has installed Cybake ISB software to control in-store food production in twelve new bakery concepts.
Park Garage Group’s new concepts are called Bakery 79. They are named after the year the business was founded, 1979, when Mr. M.M.L Tandon and Mrs. S.L Tandon opened their first petrol station in Canning Town, East London.
Since then, Park Garage Group has grown to seventy-seven forecourts throughout the UK under the management of three generations of the Tandon family.
York-based Cybake is the UK’s leading bakery management software provider. Cybake, its flagship ERP-type system, is used by commercial bakeries of all types and sizes around the world.
Cybake ISB is the firm’s separate solution specifically for controlling in-store food production for large retailers. Users include multinational retailer M&S and Cooplands Bakery, Britain’s second-largest bakery chain.
Park Garage Group’s Bakery 79 outlets have replaced former Gregg’s concessions.
They sell an attractive range of products that are made or prepared in store. These include breakfast offerings, hot and cold sandwiches, pasties, sourdough pizzas, doughnuts, cookies, and muffins.
By using forecasts from historical and live sales data, Cybake ISB tells Bakery 79 staff via tablets what products to bake or make at the times customers want them. This optimises product availability at the same time as minimising waste.
Adjustments to Cybake ISB’s suggestions are made throughout the day from live sales data updated every 15 minutes. This comes via integration with the Park Garage Group’s evoPOS till systems, supplied by Guilford, Surrey-based Madic UK.
Cybake ISB also gives staff on-screen preparation instructions and provides them with any allergen and nutritional information that customers may require.
The software provides Park Garage Group’s head office with an array of KPI reports that monitor the progress of their Bakery 79 stores. The company is also using Cybake’s stock control system.
Ali Lyons, Cybake’s managing director, says: “Cybake ISB encourages operators to make or bake items little and often throughout the day. Nowhere is this more important than the forecourt where your customers really do need to be presented with an appealing range of hot food that’s freshly prepared.
“This is easy to say but hard to do. It is where Cybake ISB fills the gap to drive sales and so it’s brilliant to be part of this compelling new food concept from the ground up. This project for is a perfect fit for Cybake and I’m excited to see its ongoing results.”
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Editor, International Bakery
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