MICRO SCREENING
PROBLEM SOLVING
Problem 1: PERISHABILITY AND WASTE
Problem: Cakes and pastries have a limited shelf life, leading to potential spoilage and wasted
ingredients.
Solutions:
Bake to Order: Minimize waste by baking based on confirmed orders rather than producing large
quantities in advance.
Accurate Forecasting: Analyze past sales data (if available) and market trends to predict demand more
accurately.
Effective Storage: Invest in proper storage containers and refrigeration to extend shelf life. Clearly label
and date all items.
Creative Repurposing: Explore ways to use slightly older items, such as turning day-old cake into cake
pops or bread into breadcrumbs (if applicable and safe).
Strategic Pricing and Promotions: Offer discounts on items nearing their sell-by date to encourage
quicker sales.
Problem 2: COMPETITION
Problem: The food industry, especially baked goods, can be highly competitive.
Solutions:
Unique Selling Proposition (USP): Identify what makes your mini cakes and pastries stand out. Is it
unique flavors, high-quality ingredients, special dietary options (vegan, gluten-free), artistic designs, or
exceptional customer service.
Strong Branding: Develop a memorable brand name, logo, and visual identity that reflects your unique
style.
Effective Marketing: Utilize social media, local events, partnerships, and word-of-mouth to reach your
target audience.
Competitive Pricing: Research your competitors’ pricing and position your own prices strategically,
considering your costs and perceived value.
Excellent Customer Service: Build customer loyalty through friendly, efficient, and personalized service.
Problem 3: COST MANAGEMENT AND PROFITABILITY
Problem: Fluctuating ingredient costs, overhead expenses, and pricing pressures can impact profitability.
Solutions:
Careful Costing: Accurately calculate the cost of ingredients, labor, packaging, and other overhead for
each product.
Strategic Pricing: Set prices that cover your costs and allow for a reasonable profit margin. Consider
value-based pricing if your products have a unique appeal.
Supplier Relationships: Build strong relationships with reliable suppliers to potentially negotiate better
prices or bulk discounts.
Inventory Management: Implement efficient inventory management to minimize waste and avoid
overstocking.
Operational Efficiency: Streamline your baking and production processes to reduce time and labor costs.
Menu Optimization: Analyze the profitability of different items and focus on those with higher margins.
CLARITY OF BUSINESS IDEAS
1. (Product Specificity)
Types of mini cakes we will specialize in.
Kinds of pastries we offer.
We cater to any specific dietary needs.
2. (Target Market)
We are trying to reach in the surrounding areas.
Their needs and preferences when it comes to mini cakes and pastries.
They typically buy these kinds of items.
Are there any specific events or occasions in where our products would be particularly popular.
3. (Unique Value Proposition)
It will make our mini cakes and pastries stand out from existing options.
