bakingbuyer - March 2011 - (Page TK 3)

CONTENTS 03 04 INSIDE AND OUT U When thinking about your next promotion, remember to look both inside your store and outside your bakery, and take these best practice tips with you. TURNING IMPLUSE INTO VOLUME L Bakery purchases are more impulse than planned. But good promotions can showcase impulse buys that are perfect for large orders like party favors and classroom birthday treats. PROMOTE PERSONAL CONNECTIONS S The personal connection is a critical factor that sets your retail bakery apart. Promote these connections and use them to turn one celebration cake order into a lifelong customer. PACKAGE, PROTECT, PROMOTE T Single-serve and grab-and-go items are mainstays in any bakery, especially for today’s hurried customers. Promoting them begins with correctly and appropriately packaging and protecting them. LOYALTY REWARDS A What is the best way to get your customers back to your bakery? Reward them for doing so. Loyalty programs require little investment, can lead to nice returns and will promote value to your customers. SHOPPER SPOTLIGHT T Don’t underestimate the power of youth. In this Shopper Spotlight, we focus on kid shoppers. Discover new opportunities for your newest generation of customers. BRANDING STRATEGIES R Courtney Clark offers tips on translating your creative expertise into successful branding. 06 08 10 12 14 16

Table of Contents for the Digital Edition of bakingbuyer - March 2011

bakingbuyer - March 2011
EDITOR’S NOTE - Reacting to the Economy
CONTENTS
CONTENTS
INDUSTRY NEWS
RBA to Relocate Headquarters
Caravan Names Director, Food Ingredient Sales
Bread Bakers Guild Adds to Board
Hobart Launches “Get Back to Scratch”
Gonnella Baking Promotes Dan Herzog
Danisco Takes Food Protection Gluten-free
IDDBA Speakers for 2011 Show
Expert Baker Joins New French Bakery
Green Baking
Bakery Toolkit
The Power of Promotions
CONTENTS
Inside and Out
Turn Impulse into Volume
Promote Personal Connections
Package, Protect, Promote
Loyalty Rewards
Shopper Spotlight
A Hot Concept
What’s Baking in Semifreddi’s Ovens
Team USA Profile
USA WINS SIGEP BREAD CUP
The Final Results of the Sigep Bread Cup 2011
A Guide to GRADUATION Cake Licensing
Your Options
Related Defi nitions
Here Comes the Groom's Cake
Personal Touch
Pillow Talk
Social Circles
How to Mold Filled Chocolate Candies
Alternative Method for Larger Jobs
Signature Sandwich Breads
Graduates Take th e Cake
Uncertain Times
Bake Your Own Signature
More Cake, Please
Word of Mouth
Creative Inspirations
THUMBS UP FOR GOURMET COFFEE
SANITATION Takes Center Stage
Production Schedule
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
BAKER’S DOZEN
BakeMark's Panaderia
CARTA DE INTRODUCCIÓN - Fusión Cubana
INTRODUCTORY LETTER - Cuban Fusion
Panes Dulces
Pasteles de Graduación
La Demanda Crece Por Platillos Étnicos y Opciones de Mejor Valor
Fusión Cubana
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
NUEVOS PRODUCTOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Sweet Breads
Wheat is on the Rise
Graduation Cakes
The Busy Graduation Season
Plan Ahead!
Demand Rising for Ethnic Fare and Value Options
Cuban Fusion
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
CALENDAR
NEW PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - March 2011