Running a great bakery or cafe takes more than just good pastries—it takes a confident, knowledgeable front-of-house team that can deliver standout service with every customer interaction. While many bakeries invest in their baker training, consistent training for their customer-facing staff is often overlooked.
Led by Wai Chu—Education and Events Manager at the Bread Bakers Guild of America— this 90-minute workshop is designed for bakery owners and operators who want to better train and support their counter staff. We’ll cover the foundations of strong front-of-house service, blending practical skills with a hospitality mindset. Topics include:
- Hospitality & Storytelling: Creating a welcoming environment rooted in care and attention and sharing what makes your bakery special
- Counter Service Essentials: Taking orders, handling payments, managing lines and peak times
- Describing Food & Upselling: Talking about menu offerings with confidence and intention
- Handling Difficult Situations: Navigating customer complaints and challenging situations with professionalism and care
You’ll leave with tools, strategies, and sample training activities to bring back to your bakery—ready to boost your team’s confidence and elevate your customer experience.
