In the Bakery Preparation page, the needed area seems quite big to produce 1500 units a day (80 sq.m.), but pretty small to make 15000 (250 sq.m.). Can you explain such a fact?
The needed area doesn’t only depend on the daily volume to be produced, but also on the number of production types. If, for instance, you produce 2000 or 4000 croissants, you will work on the same tables and with the same equipments. Therefore, the needed area doesn’t necessarily increase proportionally to the production volume. It will only take you more time to complete the new quantity. On the other hand, the more the diversification of the production, the more the need for new machines and rooms to set them up.
Related Questions
- In the Bakery Preparation page, the needed area seems quite big to produce 1500 units a day (80 sq.m.), but pretty small to make 15000 (250 sq.m.). Can you explain such a fact?
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