Opening a snack bar or café: three breads that cover 150 sandwiches a day
A snack bar or café near offices sells about 150 sandwiches a day, most of them between 12:00 and 14:00. A ciabatta (150 g), a baguette and a Romanian bagel cover almost every sandwich menu. The baguette arrives baked and frozen; the ciabatta and bagels are fresh.
- Sandwiches a day
- About 150
- Peak hours
- 12:00–14:00
- One baguette
- 2 sandwiches
From menu to product
Which product goes into which dish.
Example order
Weekly order for 150 sandwiches a day, 5 days. The baguette is frozen; freeze any ciabattas not used on the day they arrive.
| Product | Arrives as | Units | kg |
|---|---|---|---|
| Stone-oven sourdough ciabatta 150 g | Fresh | 360 | 54 |
| French baguette, 400 g 400 g | Baked & frozen | 120 | 48 |
| Romanian bagel, sesame | Fresh | 90 | — |
| Multigrain sourdough 600 g | Fresh | 6 | 3.6 |
| Total | 576 | — |
Equipment
- A convection oven and a sandwich press.
Tips from the field
- Bake lunch bread at 11:00 — warm and fresh for the peak, with time to prep ahead.
- Pre-made sandwiches: bagels hold 4 hours without going soft; baguette turns chewy faster.
Common questions
How far ahead can sandwiches be made?
Up to 4 hours on bagels; baguette — up to 2 hours.
Opening a snack bar or café?
Send us your menu and expected covers, and we will come back with a tailored order proposal.
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