A practical way to choose a cabinet range that fits your customers, service and kitchen.
A pastry cabinet works best when every item has a clear role. Start with the way customers use the venue, then choose products and formats that your team can store, prepare and replenish reliably.
This guide is a planning framework, not a prescribed product list. Use your own sales records, customer questions and equipment capacity to decide which categories belong in the cabinet.
Measure usable shelf space and check the cabinet instructions before selecting products. Include room for trays, safe separation and staff access. A product that fits the menu but not the equipment creates handling workarounds.
Plan for different occasions: a quick savoury lunch, a small snack, a shared take-home option or a plant-based choice. The current catalogue includes different pastry formats, so group them by the need they serve rather than treating every line as interchangeable.
Several products that serve the same customer need can make the display harder to manage. Begin with a concise core range, then add a line only when sales records or customer requests show a distinct role for it.
A good range is one the team can replenish and describe consistently. Decide who checks stock, when the display is refreshed, and how leftovers or unavailable items are recorded before expanding the selection.
A one-page plan makes selection easier to review and hand over between managers.
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There is no universal number. Start with the capacity of your equipment, the time available for replenishment and the range your customers actually choose. A smaller range that is kept available and presented clearly may be easier to manage.
Track units sold, times unavailable, customer requests and unsold stock by item. Compare like service periods and record any changes to display, weather or trading hours that could affect the result.