When the Devoe family purchased the single-unit market in Simsbury, Conn., they knew creating a signature bakery was the key to success. A year later, bakery sales are up 125 percent and account for 5.5 percent of store sales....More
Cheesecake sales were stagnant in the last year, but growth within individual cheesecake slices poses an opportunity to adjust your assortment to focus on popular smaller sized offerings....More
As the effects of the Great Recession continue to drag down shoppers’ attitudes, in-store bakery executives share best practices to keep sales up....More
Riesbeck’s Food Markets, St. Clairsville, Ohio, teamed with The Salvation Army (SA) for a National Donut Day campaign that extended well beyond the June 3 observance...More
In-store bakeries need to attract the attention of rushed store shoppers. These ideas from the Show & Sell Center at the International Dairy-Deli-Bakery Association’s Dairy-Deli-Bake Expo will help tack on sales....More
Harnessing the marketing power of social media can be daunting to bakers who spend more time behind a bench than behind a computer. However, computer savvy is not required to mount a successful campaign....More
Finding a way to make sweetgoods a more frequent purchase this summer through promotions and consumer-centric assortment will be vital for the category’s growth....More
By creating several tiers of brands in its array of banners, this 152-unit chain’s in-store bakeries offer a variety of price points to appeal to differing customer demographics....More
More bakeries are turning to sustainable building practices when they renovate or expand. However, going green can be as simple as reducing waste....More
Muffins outperformed expectations during the 52 weeks ending Jan. 29, 2011, with muffin tops/crowns experiencing the largest sales growth and increasing their share of the category....More
The nation's third largest city takes its bakery very seriously. The region has a long history of local in-store bakeries, which can make it tough
for national chains to make inroads....More
In-store bakeries do not operate in a bubble; trends affecting the supermarket as a whole are often reflected in the bakeries. And the same is true for wider consumer movements. Trends come and go, but some have more influence and staying power than others....More
Despite the challenges retailers face with increasing commodity prices and attracting customers to the bakery, sales in the bread category rebounded in 2010....More
No federal regulations exist for what constitutes a natural ingredient or product, leaving the term open to interpretation. Not surprisingly, consumer skepticism is increasing...More
When it comes to cookie production, in-store bakers don’t have much downtime after the December holidays before they are battling through another spike in demand...More
An almost 100 percent organic product line instantly sets this 10-store chain apart. The in-store bakeries produce nearly 100 varieties of artisan bread from scratch every day....More
John Chickery, bakery director, Riesbeck Food Markets, St. Clairsville, Ohio, shares his insight into successfully repurposing stales to control ingredient costs and increase a bakery’s profitability....More
The newest generation of S500 bread improver from Puratos offers additional dough tolerance and security in processes such as retarded fermentation and short freezing....More
Made with wholesome, natural ingredients and white whole wheat, Bake'n Joy's PanFree® Predeposited Muffin Batters bake up to delicious, moist muffins customers will love....More
Available in the same flavors as the original size, Otis Spunkmeyer's 2.25-oz. muffins allow operators to offer customers a variety of options to perfectly suit their needs....More
Zulka Pure Cane Sugar preserves the natural properties of the sugar cane plant, while retaining a flavor profile that’s as close to fresh sugar cane as possible....More
