Method for operating an automatic baking and sales station for baking and selling several different baked goods

Abstract

The invention relates to a method for operating an automatic baking and sales station for baking and selling several different baked goods, in particular by baking piece-shaped dough pieces, comprising the following steps: a) Determining a target for a daily quantity of a predetermined baked good, then called the planned daily quantity target, which is to be baked and in particular sold via the baking and sales station on a predetermined day of the week, wherein b) the planned daily quantity target for a predetermined baked good is taken from a historical daily quantity target or a sales time quantity of the same predetermined baked good on the same day of the week of a previous period, such as at least the previous week, so that in particular for a daily quantity target planned for e.g. for Monday, which is to be baked using the baking and sales station, the historical daily quantity target or the sales time quantity of e.g. the Monday of the previous period, such as at least the previous week, is used, for Tuesday the one from Tuesday of the previous period and so on, and c) Baking and, in particular, selling the daily quantity of the predetermined baked goods based on the determined, planned daily quantity target or sales time quantity of the predetermined baked goods. Furthermore, the invention relates to an automatic baking and sales station.

Description

[0001] The invention relates to a method for operating an automatic baking and sales station for baking and selling several different baked goods, specifically according to the features of the independent claims. The invention further relates to an automatic baking and sales station.

[0002] While existing automated baking and sales stations offer the possibility of producing and selling baked goods automatically, they often lack the ability to optimally adjust production quantities to demand. This frequently leads to under- or overproduction, resulting in either stock shortages or unsaleable surplus stock. This, in turn, leads to production inefficiency and resource waste.

[0003] The object of the present invention is to better adapt the production and sale of baked goods in an automated baking and sales station to actual demand in order to better plan future production quantities. This object is achieved by the subject matter of the independent claims. The dependent claims describe particularly preferred embodiments of the invention.

[0004] An inventive method for operating an automatic baking and sales station for baking and selling several different baked goods, in particular by baking piece-shaped dough pieces, comprises the following steps: a) First, a target is determined for a daily quantity of a predetermined baked good, which is to be baked and, in particular, sold via the baking and sales station on a predetermined day of the week. b) This planned daily quantity target for a predetermined baked good is taken from a historical daily quantity target or a sales time quantity of the same predetermined baked good on the same day of the week of a previous period, such as at least the previous week, so that in particular for a planned daily quantity target for Monday, which is to be baked using the baking and sales station, the historical daily quantity target or the sales time quantity of Monday of the previous period, such as at least the previous week, is used, for Tuesday the one from Tuesday of the previous period and so on. c) Subsequently, the baking and, in particular, the selling of the daily quantity of the predetermined baked goods takes place using the baking and sales station, based on the determined planned daily quantity target or sales time quantity.

[0005] Advantageously, the method includes specifying the historical daily quantity target for a predetermined day of the week as a basic configuration, particularly based on empirical data, especially during commissioning, such as the initial commissioning of the baking and sales station, or determining it from an average of the historical daily quantity targets for the respective day of the week, wherein the historical daily quantity targets of the same predetermined baked goods of the same day of the week are averaged over the preceding period, preferably over several preceding weeks, so that in particular the historical daily quantity targets of all Mondays on which baking was carried out with the baking and sales station are averaged, for Tuesday those from the Tuesday of the preceding period and so on.

[0006] According to a particular embodiment, each predetermined baked good is assigned a corresponding planned or historical daily quantity target for the predetermined day of the week.

[0007] Preferably, the method comprises dividing the daily quantity target of the predetermined baked goods for the same day of the week into predetermined time periods, such as an hour, with each time period being assigned a fraction of the planned daily quantity target, then called the planned daily time period quantity target, which refers to the specified time period, wherein preferably the fraction can differ from time period to time period of the same day of the week.

[0008] Preferably, the method comprises determining the planned daily quantity target for a predetermined baked good based on a historical daily quantity target for the same predetermined baked good on the same day of the week of the previous period, such as at least the previous week, for the same time period, in particular at the same time of day on the same day of the week, so that, in particular, for a daily quantity target intended for Monday in the period between 8:00 a.m. and 9:00 a.m., the historical daily quantity target of Monday of at least the previous week, in the period between 8:00 a.m. and 9:00 a.m., is used.

[0009] Preferably, the method comprises recording or calculating the sales quantity of the predetermined baked goods baked and sold by means of the baking and sales station on the current day of the week and comparing it with the planned daily quantity target for the same day of the week, and / or recording or calculating the sales time quantity of the predetermined baked goods baked and sold by means of the baking and sales station at a predetermined time interval on the current day of the week and comparing it with the planned daily time-of-day quantity target for the same day of the week at the same predetermined time interval, wherein, in the event of a deviation from this, the daily quantity target, the daily time-of-day quantity target, the sales quantity or the sales time quantity of the same day of the week is adjusted in order to smooth out peaks in the sales quantity or sales time quantity.

[0010] Preferably, the adjustment is calculated or recorded based on the difference between the current daily quantity and the sales quantity. If the difference is negative because more was sold than specified during that period, a multiple of a packaging size number, such as the number of predetermined baked goods that fit on a baking format like a baking tray or conveyor belt, is added to the daily quantity for the same period if the difference exceeds the packaging size number. Conversely, if the difference is positive because less was sold than specified during that period, a multiple of a packaging size number, such as the number of predetermined baked goods that fit on a baking format like a baking tray or conveyor belt, is subtracted from the daily quantity for the same period if the difference exceeds the packaging size number.whose multiple) exceeds, whereby, irrespective of this, the identical value for the sales time quantity is used as the current daily time quantity target, which is then set as the current daily time quantity target if the amount of the said difference is below the container size number, in particular below a multiple thereof.

[0011] A multiple of the container size number refers to a factor such as 0.5, 1, 2, 3, 4, etc. Thus, with a value of 0.5, only half of the container size number could be corrected.

[0012] Preferably, the adjusted daily quantity target and / or the time-of-day quantity target of the predetermined baked goods of the same weekday is stored, preferably at the end of the corresponding weekday (on which baking took place), so that preferably the adjusted daily quantity target and / or the time-of-day quantity target is used for the adjusted daily quantity target and / or the time-of-day quantity target of the weekday of the following week.

[0013] Preferably, if a predefined shortfall occurs between the daily target quantity and the sales quantity of a predetermined baked good, automatic re-baking of the predetermined baked good is initiated via the baking and sales station. Shortfall refers to a situation where the sales quantity at the same time period exceeds the daily target quantity for the same period.

[0014] The invention thus offers several advantages. Firstly, fresher goods can be baked continuously, since baking is not done in advance for the entire day at the beginning of the day, but rather as needed, for example, hourly. This, in turn, has a positive effect on the sales that can be achieved with the baking and sales station, as the goods are always fresh. Secondly, the invention allows for the optimization of the output of predetermined baked goods towards the end of each day of the week. Output refers to adjusting the daily quantity towards the end of the day to prevent waste, also known as leftover goods or overproduction. This prevents large quantities of already baked goods from remaining shortly before closing time and then being unsold. This is achieved implicitly by the inventive method, which adjusts and adopts the requirements from the previous period.This output level stabilizes itself automatically over time through the inventive method, especially when the daily quantities from the preceding period, preferably several weeks, are used as a reference value for the current day of the week. By using the actual sales quantities, rebaking based on specifications and customer sales is automatically regulated in such a way that the reject rate at the end of the day is reduced to a minimum.

[0015] Preferably, the daily quantity target for the immediately following the current time period, such as the next hour, is determined based on the difference between the planned daily quantity target specified for the current time period, e.g.the current or previous hour, and the actual sales volume of the current time period, so that it takes into account how many of the predetermined baked goods have already been baked but not yet sold in the current time period, and how many therefore need to be additionally baked in the coming time period based on the planned daily quantity target, so that preferably the baking and sales station automatically reduces the baking operations for the current time period, i.e. the daily quantity target for the coming time period, in the case of a surplus of already baked but unsold baked goods, whereas preferably in the case of a shortfall the baking operations for the coming time period are automatically increased to cover the expected demand for the predetermined baked goods.

[0016] Advantageously, the time periods can be flexibly adjusted to adapt the daily quantity target to other time periods, such as 30-minute intervals.

[0017] According to one embodiment, in addition to the day of the week, other factors such as holidays, weather conditions or local events are taken into account when determining the planned daily quantity, whereby in particular the daily quantity target for a predetermined baked good is preferably increased by e.g. 5% to 60% before, after a holiday or on a promotional day, preferably e.g. between 10% and 50%.

[0018] The invention further relates to an automatic baking and sales station for baking and selling several different baked goods, comprising at least one oven for baking the several predetermined baked goods, at least one sales container assigned to the baking and sales station for selling the predetermined baked goods, with at least one device for recording the sold, predetermined baked goods, in particular for recording a sales quantity for the current day of the week or the sales time quantity for a predetermined time period of the current day of the week, with a control device and a memory for storing the daily quantities, the daily quantities, the sales quantities and the sales time quantities for the predetermined baked goods, wherein the control device is connected or connectable to the at least one oven and the device for recording the sold, predetermined baked goods in such a way thatthat it enables the automatic baking of predetermined baked goods using at least one oven and is designed to perform a method according to the invention.

[0019] The system for recording the sold, predetermined baked goods can also be assigned to the baking and sales station. This can be a data system, such as a point-of-sale or accounting system, or a customer-owned external system, such as an ERP system. However, this system can also be separate from the baking and sales station. For example, if the baking and sales station is located in a grocery store, such as a supermarket or bakery, the system for recording the sold, predetermined baked goods can be the supermarket's own system.

[0020] When it is stated that a first element is assigned to a second element, this can mean that the second element is part of and belongs to the first element, or it can be provided separately. For example, the sales container can be part of the baking and sales station itself, or it can be provided separately. It is advantageous that the device for recording the sold, predetermined baked goods is coupled with at least one sales container for selling the predetermined baked goods and the control unit in such a way that the control unit records or calculates the sales quantities and the sales time quantities of the respective predetermined baked goods.

[0021] Preferably, the automatic baking and sales station is coupled with a system for monitoring the stock of baked goods in order to avoid shortages.

[0022] According to one embodiment, the sales data is transmitted, for example, in real time to a display unit that shows the current stock of baked goods.

[0023] Preferably, the automated baking and sales station includes an interface to an ordering system for pre-ordered baked goods.

[0024] Preferably, the payment process can take place (locally) outside the baking and sales station, e.g. at a checkout of a grocery store, such as a supermarket checkout, if the baking and sales station is also located within the store.

[0025] The invention also relates to a system comprising a plurality of baking and sales stations according to the invention, wherein a central control unit is provided which is in communication with the control units of the respective baking and sales stations or can be brought into such communication in order to control at least individual baking and sales stations, in particular selectively according to the method according to the invention. With such a system, the daily quantities and sales quantities, more precisely the historical and current daily quantities and sales quantities of each individual baking and sales station, can then be selectively read out or specified, i.e., changed. Thus, for certain or a certain number of predetermined baking and sales stations, the aforementioned quantities can also be specified depending on the day of the week, e.g., based on promotional days, holidays, or advertising campaigns.

[0026] The invention serves to optimize the operation of an automated baking and sales station. It will be explained in detail using a general example. The following table shows such an example, comparing a possible daily schedule for a predetermined baked good, here e.g., rolls, for a weekday, in this case the current Monday, on which baking and sales are to take place.

[0027] The chart shows the daily quantities for the previous Monday and the current Monday, when production (baking and sales) is scheduled to take place. It illustrates how the individual daily quantities are distributed across the time periods, in this example, between 10:00 AM and 6:00 PM. This time period can correspond to the opening hours or the time during which the predetermined baked goods can be baked and sold using the baking and sales station.

[0028] The following example can be based on empirical data, particularly during commissioning, such as the initial setup of the bakery and sales station, or it can be derived from an average of historical daily quantity targets for the respective day of the week. A similar table can be provided for each other day of the week. Here, rolls are chosen as the predetermined baked good, but the predetermined baked good could also be different. Time Pre-baked goods Historical time of day quantity target Monday of the previous week (A) Sales time quantity Monday of the previous week (B) Container size number (C) Current daily quantity target Monday current week (D) 10:00 - 11:00 Bread rolls 50 75 12 62 11:00 - 12:00 Bread rolls 75 90 12 87 12:00 - 13:00 Bread rolls 100 111 12 111 13:00 - 14:00 Bread rolls 120 125 12 125 14:00 - 15:00 Bread rolls 75 70 12 70 15:00 - 16:00 Bread rolls 50 30 12 38 16:00 - 17:00 Bread rolls 20 15 12 15 17:00 - 18:00 Bread rolls 10 10 12 10 sum Bread rolls 500 526 - 518

[0029] The inventive method begins with step a), i.e., determining the daily quantity for each baked good that is to be baked and sold on a specific day of the week (column D). This daily quantity is based on the sales data for the same day of the week from a previous period, in this example the Monday of the previous week (column A).

[0030] The determination of this target for the current daily quantity now takes place in step b), in which the planned daily quantity target for the predetermined baked goods is taken from the historical daily quantity target, here, for example, from the Monday of the previous week, i.e., from column A. This ensures that, in particular, for a daily quantity target planned for Monday, which is to be baked using the baking and sales station, the historical daily quantity target of the Monday of the previous period, or at least the previous week, is used. Therefore, the same day of the week is always compared.

[0031] As you can see, on Monday of the previous week (column A), a total of 500 rolls were planned as the daily quantity, but 526 rolls were actually sold on that day (column B). If the target of 500 rolls from Monday of the previous week were applied to the current Monday, the actual sales (526 rolls) would not be taken into account. Therefore, the daily quantity target is adjusted to the actual sales figures for that day at least at the end of each weekday on which baking and sales took place at the bakery and sales station. Only after this adjustment is the corresponding daily quantity for the current weekday saved and then used as the target for the same day of the following week. This adjustment is made according to a specific algorithm.

[0032] Looking at the table for the first sales hour from 10:00 to 11:00, it's clear that 50 rolls (planned daily quantity target) were originally planned for the previous Monday. However, the actual demand on that day during that time was 75 rolls (sales quantity). This means that 75 rolls were actually baked and sold at the bakery and sales station during that time. In other words, the actual demand on that day was higher than originally expected or than indicated by the historical daily quantity target.

[0033] Experience has shown that it would not be effective to adjust the planned daily quantity in the corresponding time period to the pure sales quantity in the same time period.

[0034] Therefore, the historical daily quantity target (column A) for each time period was compared at the end of the previous week's weekday with the sales quantity (column B) for the same time period and adjusted if necessary. In this example, the difference between the planned daily quantity (column A) and the sales quantity (column B) for that weekday was calculated separately for each time period. As soon as this difference exceeded a multiple (here 1) of a package size number (column C: here 12), the planned daily quantity was adjusted by the quantity corresponding to the package size number. Otherwise, the sales quantity (column B) was used as the value for the planned daily quantity (column D). Mathematically speaking, the system checked whether the difference between the value in column A and the value in column B was positive or negative, and whether this difference was greater or less than the value in column C.If the difference is negative, as in the period from 10:00 to 11:00, the current daily quantity target (column D) is calculated by adding the package size number (column C) to the historical daily quantity target (column A). In this example, this measure smooths out a peak where 25 more rolls were actually requested than planned. Nevertheless, only 12 more rolls, i.e., a total of 62 rolls, are used as the current daily quantity target for the period between 10:00 and 11:00 of the coming week. This calculation of the difference applies row by row, i.e., within the specified time period.

[0035] If, however, the difference between the value in column A and the value in column B is negative because fewer rolls were sold than baked during the period under investigation, as in the example of the period from 3:00 PM to 4:00 PM, where 50 rolls were planned and baked, but only 30 were sold, then the number of package sizes is subtracted from the planned daily quantity (column A), so that only 38 rolls are used as the target for the coming week.

[0036] Regardless of the two previous examples, if the difference between column A and column B is less than the container size number (column C), the identical value for the sales time quantity (column B) is used as the current daily time quantity target (column D), see the example for the period from 12:00 to 13:00.

[0037] The inventive method therefore either increases or decreases the daily quantity of the time period on the production day by the container size number, or adopts the actual sales quantity on the said production day for the relevant time period.

[0038] The container size number indicates the number of predetermined baked goods that fit onto a single container, such as a baking tray or baking sheet. This also allows for mixed topping, meaning the placement of different predetermined baked goods on the same baking tray or baking sheet.

[0039] Another example can be seen in the second hour, from 11:00 to 12:00. Last week, 75 rolls were planned and baked, while 90 were actually baked and sold. Since the difference between the planned quantity (75) and the actual sales quantity (90) is 15 rolls, which is greater than the standard package size of 12 rolls, the standard package size was added to the planned quantity for the previous week, thus setting the target for the current week. This results in a target of 87 rolls for the current baking period of the current weekday. This clearly demonstrates that the system does not make unnecessary increases when the difference is minor and the capacity is not exceeded.

[0040] The inventive method thus makes it possible to adjust the daily quantity target downwards if there are discrepancies between the planned daily quantity and the actual sales figures on the same day of the week. The table shows that, for example, the daily quantity target for the current week remained lower in the afternoon. From 4:00 PM to 5:00 PM, for instance, 20 rolls (column A) were baked, but only 15 (column B) were sold. A downward adjustment by the packaging size would not be effective. On the other hand, the historical daily quantity target proved inaccurate, as 5 rolls were produced in excess. Therefore, the difference between the sales quantity in the same time period (column B: 15 rolls) and the historical daily quantity target (column A: 20 rolls) was calculated again. This difference is -5, i.e., negative.In this case, the package size number was not subtracted from the value in column A, but the actual sales time quantity (column B: 15 rolls) was used as the new historical daily quantity and thus as the current daily quantity for the current day of the week.

[0041] This example shows that it would not be effective to use only the actual sales volume from the previous week to determine production quantities for the current week or day. Instead, it is more sensible to use the historical data from the daily targets, adjusted for the actual sales figures. Using only the previous week's sales figures would risk overemphasizing short-term fluctuations in demand caused by specific events. For example, a temporary increase in demand due to a special promotion, such as on a market day, could lead to an excessive increase in production volume the following week. If, for example, one were to use only the previous week's sales figures, the production volume would be inflated.Using, for example, a sales volume of 75 rolls in the first hour as a new baseline, without taking into account the experience of the previous week, could lead to an excessive increase in the quantity, exceeding the actual demand in the current week.

[0042] Comparing the totals makes it clear that the daily targets provide a more stable basis. Last week, a total of 500 rolls were planned and baked throughout the day, while actual sales were 526. This discrepancy of 26 rolls can be compensated for by targeted adjustments in specific time periods without significantly increasing overall production. Relying solely on the previous week's sales figures would lead to unnecessary fluctuations in production planning, as these figures could be based on short-term changes. Therefore, the daily quantity has now been adjusted to 518 rolls, instead of the 526 rolls actually sold.Long-term experience with daily time specifications allows for more reliable planning and prevents overproduction, as adjustments are only made where they are actually necessary.

[0043] This method for adjusting production quantities solves the problem according to the invention. It enables more precise and efficient production planning based on long-term experience and only taking short-term fluctuations into account if they significantly affect actual demand.

[0044] This adjustment typically takes place at the end of each weekday, directly after the production day at the automated baking and sales station. At the end of the day, the discrepancies between the planned daily quantity (supply) and the actual sales quantity (demand) are automatically smoothed out. This is achieved through the precise quantity adjustments described above, in order to optimize future production decisions. These adjustments then serve as a reliable reference for the same time of day on the corresponding weekday of the following week. In this way, it is ensured that production quantities are continuously adjusted to actual demand, thereby minimizing both overproduction and stockouts.

Claims

[1] Method for operating an automatic baking and sales station for baking and selling several different baked goods, in particular by baking piece-shaped dough pieces, comprising the following steps: a) Determining a target for a daily quantity of a predetermined baked good, then called the planned daily quantity target, which is to be baked and in particular sold via the baking and sales station on a predetermined day of the week, wherein b) the planned daily quantity target for a predetermined baked good is taken from a historical daily quantity target or a sales time quantity of the same predetermined baked good on the same day of the week of a previous period, such as at least the previous week, so that in particular for a daily quantity target planned for e.g. for Monday, which is to be baked using the baking and sales station, the historical daily quantity target or the sales time quantity of e.g. the Monday of the previous period, such as at least the previous week, is used, for Tuesday the one from Tuesday of the previous period and so on, and c) Baking and, in particular, selling the daily quantity of the predetermined baked goods based on the determined, planned daily quantity target or sales time quantity of the predetermined baked goods. [2] Method according to claim 1, characterized by, that the historical daily quantity target for a predetermined day of the week is specified as a basic configuration, in particular based on empirical data, especially during commissioning, such as the initial commissioning of the baking and sales station, or is determined from an average of the historical daily quantity targets for the respective day of the week, wherein the historical daily quantity targets of the same predetermined baked goods of the same day of the week are averaged over the preceding period, preferably over several preceding weeks, so that in particular the historical daily quantity targets of all Mondays on which baking was carried out with the baking and sales station are averaged, for Tuesday those from the Tuesday of the preceding period and so on. [3] Method according to claim 1 or 2, characterized by that each predetermined baked good is assigned a corresponding planned or historical daily quantity target for the predetermined day of the week. [4] Method according to any one of the preceding claims, characterized by , that the daily quantity target of the predetermined baked goods for the same day of the week is divided into predetermined time periods, such as an hour, with each time period being assigned a fraction of the planned daily quantity target, then called the planned daily time quantity target, which refers to the specified time period, wherein preferably the fraction may differ from time period to time period of the same day of the week. [5] Method according to claim 4, characterized by, that the planned daily quantity target for a predetermined baked good is determined on the basis of a historical daily quantity target of the same predetermined baked good on the same day of the week of the previous period, such as at least the previous week, for the same time period, in particular at the same time of day of the same day of the week, so that in particular for a daily quantity target intended for Monday in the period between 8:00 a.m. and 9:00 a.m. the historical daily quantity target of Monday of at least the previous week, in the period between 8:00 a.m. and 9:00 a.m. is used. [6] Method according to any one of the preceding claims, characterized by, that a sales quantity of the predetermined baked goods baked and sold by means of the baking and sales station on the current day of the week is recorded or calculated and compared with the planned daily quantity target of the same day of the week, and / or a sales time quantity of the predetermined baked goods baked and sold by means of the baking and sales station at a predetermined time period on the current day of the week is recorded or calculated and compared with the planned daily time quantity target of the same day of the week at the same predetermined time period, whereby in case of a deviation from this, the daily quantity target, the daily time quantity target, the sales quantity or the sales time quantity of the same day of the week is adjusted in order to smooth out peaks in the sales quantity or sales time quantity. [7] Method according to claim 6, characterized byThe adjustment is obtained by calculating the difference between the current daily quantity and the sales quantity. If the difference is negative because more was sold than specified during that period, a multiple of a packaging size number, such as the number of predetermined baked goods that fit on a baking format like a baking tray or strip, is added to the daily quantity for the same period if the difference exceeds the packaging size number. Conversely, if the difference is positive because less was sold than specified during that period, a multiple of a packaging size number, such as the number of predetermined baked goods that fit on a baking format like a baking tray or strip, is added.The quantity that fits on a baking format, such as a baking tray or baking strip, is subtracted from the daily quantity of the same time period if the said difference exceeds the container size number, whereby, regardless of this, the identical value for the sales time quantity is used as the current daily quantity target, which is then set as the current daily quantity target if the amount of the said difference is below the container size number. [8] Method according to claim 7, characterized by , that the adjusted daily quantity target and / or the time-of-day quantity target of the predetermined baked goods of the same weekday is stored, preferably with storage taking place at the end of the corresponding weekday, so that preferably the adjusted daily quantity target and / or the time-of-day quantity target is used for the adjusted daily quantity target and / or the time-of-day quantity target of the weekday of the coming week. [9] Method according to any one of claims 6 to 8, characterized by , that if a predefined shortfall is reached between the daily quantity target and the sales quantity of a predetermined baked good, particularly in a predetermined time period, an automatic re-baking of the predetermined baked good is initiated using the baking and sales station. [10] Method according to any one of claims 6 to 9, characterized by, that the daily quantity target for the immediately following the current time period, such as the next hour, is determined based on the difference between the planned daily quantity target specified for the current time period, e.g.The system is adjusted based on the current or previous hour and the actual sales volume of the current time period, taking into account how many of the predetermined baked goods have already been baked but not yet sold in the current time period, and how many therefore need to be additionally baked in the coming time period based on the planned daily quantity target. Preferably, in the case of a surplus of baked goods already baked but not yet sold, the baking and sales station automatically reduces the number of baking operations for the current time period and the daily quantity target for the coming time period. Preferably, in the case of a shortfall, the number of baking operations for the coming time period is automatically increased to cover the anticipated demand for the predetermined baked goods. [11] Method according to any one of the preceding claims, characterized by, that the time periods can be flexibly adjusted to adapt the daily quantity target to other time periods, such as 30-minute intervals. [12] Method according to any one of the preceding claims, characterized by , that in addition to the day of the week, other factors such as public holidays, weather conditions or local events are taken into account when determining the planned daily quantity, whereby in particular the daily quantity target for a predetermined baked good is preferably increased by e.g. 5% to 60%, preferably between e.g. 10% to 50% before, after a public holiday or on a promotional day. [13] Automatic baking and sales station for baking and selling several different baked goods, comprising at least one oven for baking the several predetermined baked goods, at least one sales container assigned to the baking and sales station for selling the predetermined baked goods, with at least one device for recording the sold, predetermined baked goods, in particular for recording a sales quantity for the current day of the week or the sales time quantity for a predetermined period of the current day of the week, with a control device and a memory for storing the daily quantities, the daily quantities, the sales quantities and the sales time quantities for the predetermined baked goods, wherein the control device is connected or connectable to the at least one oven and the device for recording the sold, predetermined baked goods,that it enables the automatic baking of the predetermined baked goods using at least one oven and is configured to perform a method according to one of the preceding claims. [14] Automatic baking and sales station according to claim 13, characterized by , that the device for recording the sold, predetermined baked goods is coupled with the at least one sales container for selling the predetermined baked goods and the control device in such a way that the control device records or calculates the sales quantities and the sales time quantities of the respective predetermined baked goods. [15] System consisting of a plurality of baking and sales stations, in particular according to claim 13 or 14, characterized bythat a central control unit is provided which is in communication connection with the control units of the respective baking and sales stations or can be brought into such a connection in order to control at least individual baking and sales stations, in particular according to a method according to one of claims 1 to 12.