Bakery hires over 100 part-timers to fill rushed holiday orders
Bakery hires over 100 part-timers to fill rushed holiday orders
2026-09-11
As the Mid-Autumn Festival draws near, bakeries are entering their busiest season. One well-known shop hired over 100 extra part-timers working over three shifts for 24 hours every day to fill their long list of orders. Although ingredient costs have been relatively stable, the owner said that packaging materials such as plastic bags and paper boxes have gotten about 15% more expensive. They’ve decided to absorb the extra cost this time around, as they seek to capitalize on the festive gift-giving season.
Round scoops of red bean paste are folded delicately into dough entirely by hand. One baker can wrap up to 5,000 per day, bringing this bakery’s daily mooncake output to 200,000.
On the other side, freshly baked taro lava pastries are packed into clear containers, sealed, and individually wrapped. The Mid-Autumn Festival is almost here, and the assembly line at this well-known bakery is running at full capacity.
Lee Tien-hung
Bakery manager
We’ve brought in extra help for the Mid-Autumn rush, a little more than 100 part-timers. We run a three-shift system operating 24 hours a day to meet deadlines. This year, our largest corporate order was for over 5,000 boxes.
Once they roll off the production line, the mooncakes are sent to the adjacent building for boxing, sealing, and assembly. Once they’re ready, workers will verify the orders and seal the boxes for shipping. The most popular offering is the taro lava cake, featuring salted egg yolk and taro paste for the perfect blend of salty and sweet. They’re also selling a seasonal-limited matcha pomelo flavor, with pineapple filling and pomelo jam wrapped inside a pineapple cake crust. The tangy-sweet combo has attracted many buyers.
Customer
Buys pastries for festivals
Most egg yolk pastries are dry, but not this one. This one is more moist inside. We get them for corporate gifts during the Mid-Autumn Festival and Lunar New Year.
Lee Tien-hung
Bakery manager
Ingredient costs have stabilized. Plastic goods is where we’ve seen the biggest price increase, like our plastic bags and packaging film. Even the paper boxes have gone up by at least 15%. We’re absorbing the cost. Our target for sales growth this year is 30%. As of now, we’ve already reached 20%.
Although packaging costs have gone up, the bakery is adopting a high-volume, low-margin strategy to maintain sales growth.
#MidAutumnFestival #mooncakes #bakery #pastries #MoonFestival #foodindustry
For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53
拚中秋訂單! 餅舖"增聘上百工讀生"趕工包材漲15%自行吸收
2026-09-11
隨著中秋節腳步愈來愈近，糕餅業者進入一年中最忙的時刻，有老字號餅舖增派上百名工讀生，採三班制、24小時趕工，要應付龐大訂單，不過隨著物價上漲，業者坦言，雖然原物料價格相對平穩，但包裝袋、紙盒等包材成本上漲約15%，業者選擇自行吸收，要搶攻這波中秋送禮商機。
一顆顆圓滾滾的紅豆沙，包進麵團，全靠師傅純手工，一個師傅一天最多能包5000顆，整間店單日月餅產量就有20萬顆。
另一頭，現烤的芋泥流心酥，裝進透明方盒、封膜，獨立包裝，中秋節快到了，老字號餅舖產線全面加速。
[[老字號餅舖主理人 李典恆]]
“中秋檔期的人力都是增派，大約多了100名的工讀生，那我們是用三班制，24小時在趕工，今年企業訂單，最多接到5000多盒”
月餅一出產線，就送往隔壁棟，進行裝盒、封膜、組成禮盒，包裝完成後，再由工作人員核對訂單、封箱裝箱，準備出貨。其中，最受歡迎的就是流心芋泥酥，鹹蛋黃內餡搭配芋泥，鹹甜交融，還有中秋限定的抹茶柚子口味，以鳳梨酥外皮包進鳳梨餡和柚子醬，酸甜滋味，也吸引不少民眾買來送禮。
[[民眾]]
“一般蛋黃酥吃起來會乾乾的，它不會，它裡面會有一點，比較濕潤的感覺，中秋跟過年，因為我們企業會送禮”
[[老字號餅舖主理人 李典恆]]
“原物料是趨於平緩，比較有提高成本的就是那些塑膠製品，就是我們的塑膠袋或是包裝袋，然後甚至我們的紙盒這些都漲，調幅大概15%至少，會自己吸收啦。(業績今年)表定是要成長往年的30%，那現在這個時間，已經達標 20%了”
儘管包材成本上漲，業者採用薄利多銷策略，維護業績成長。
更多新聞內容，請鎖定：
民視台灣台（152頻道）週一至週五晚上9:30
民視新聞台（53頻道）週二至週六凌晨1:00
Related News
