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Ed Lee

Articles by Ed Lee
RBA president looks to further connections, grow membership
During his one-year tenure as RBA president, Ken Downey aims to further the organization's connections with RBA-affiliate and regional bakery associations.
Reviving the past ensures Johnstons Bakerys future
John Johnston was confident that remodeling his family bakerys sales area and exterior storefront would boost sales by at least 20 percent. Indeed, his
Pauls Pastry thrives after disaster
Though the national news media covered in excruciating detail Hurricane Katrinas destruction of the Louisiana and Mississippi Gulf Coasts, one would be
Green County tackles volume and variety
If large volume wholesale bakers grade their production efficiency based on repetitious long runs, minimal labor and quick product turnaround, chances
Tresierras in-stores tap new markets
The growing Hispanic population has many in-store bakery operators adjusting product lines and modifying merchandising tactics, but the nations oldest
How Fresh Seasons fashioned a true neighborhood market
Positioning itself between high and low end competitors, Fresh Seasons has found its niche. With about 100 competitively priced items and a broad selection
How Atwoods Bakery captivates customers
Owners Mark and Rhonda Atwood channeled more than 30 years of business acumen into their dream bakery. They created a retail experience that helped double
Farm Fresh
To compete with mass merchandisers, this 43-unit chains in-store bakeries focus on attractive displays, helpful customer service and creatively decorated
How Houchens in-stores regained their hometown edge
Houchens IGAs skilled decorators, including Dona Ebert, helped improve the bakeries custom cake program. Nesting tables provide Houchens versatile merchandising
Manage your mail order business profitably
Retailers must ask themselves if the products they want to offer for mail order will hold up well during shipping. Bellows House breaks down the cost
Carnival positions bakery for growth
Carnival Super Markets offer customers fresh tortillas produced in-store in front of customers. An 18-ft.-long self-service bun run diplays 20 varieties
How King's Supermarkets jump-started its bakery program
Dedicated to putting the baking back into its bakeries, this 26-unit chain is expanding its fresh-baked offerings and increasing customer awareness through
How Uptown Bakers blends wholesale and artisan baking
As the number of specialty wholesale bakeries steadily grows, foodservice and retail food operators in many metropolitan markets find themselves sitting
How Western Beef in-stores connect to customers
(from left) Jose Diaz, deli/bakery supervisor, and Gerald DeMattia, bakery/deli directorBakeries in Western Beef supermarkets do not fit the current mold
Tammie Coe Cakes and MJ Bread form a perfect marriage
Partners in business and marriage, Tammie and M.J. Coe share a 1,600-sq.-ft. production facility for her Tammie Coe Cakes and his MJ Bread.Conventional
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Commentaries and Blogs
A Puerto Rican melting pot
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