bakingbuyer - September 2011 - (Page 52)

BAKERY BIZ TIPS Add Business While the economy continues to sag, some retail bakeries are feeling the pinch. Cost-conscious shopping is a trend that doesn’t seem to be going away anytime soon. Many bakeries report to have the same number of customers through the door, but dollars spent per order are dropping. The increase in the price of commodities has everyone tightening their grip on income. From the supplier and vendor, to the baker, to the customer, everyone is fearful of the economic future. The baker faces an even tougher challenge as its main product can be viewed as an indulgence to staunch budgeters. While other retailers may rely on the need of some of their products, the cupcake, custom wedding cake, doughnut, box of cookies, specialty pastry or artisan bread are things that risk getting cut as unnecessary. There are, however, ways retail bakers can not only keep the doors open, but also generate some new revenue and expand their customer base. Many bakeries have found success in wholesaling and have used it as a means of exponential growth. Artuso Pastry in Bronx, NY, started out as a single retail bakery shop in 1946. It added another retail location in Mt. Vernon, NY, in 1957, later relocating to Thornwood, NY. In 1997 Artuso entered the wholesale business by taking over the New York Turf Cheesecake Factory in Mt. Vernon. The factory was converted into a cannoli-producing powerhouse. The work and dedication has paid off. The Artuso Pastry wholesaling business has served such esteemed clientele as Whole Foods Market, The Food Emporium, The Hyatt Hotels and New York’s beloved Yankee Stadium. Make My Cake Bakery in Harlem, NY, evolved out of a homebased business that sold only holiday Zingerman’s knows that wholesaling involves tradeoffs on things like packaging. 52 · BAKING BUYER · SEPTEMBER 11

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

bakingbuyer - September 2011
EDITOR’S NOTE - See You in Schaumburg
INDUSTRY NEWS - News Bites
INDUSTRY NEWS - Oklahoma Sugar Art Show: Wedding Cakes Rock!
INDUSTRY NEWS - RBA Names 2011 Class of Emeritus
INDUSTRY NEWS - Cakes.com Gives Bakers Online Tool
INDUSTRY NEWS - Barry Callebaut Bolsters European Footprint
INDUSTRY NEWS - “Get Back to Scratch” Contest Winner
INDUSTRY NEWS - AMF Completes Acquisition of BakeTech
INDUSTRY NEWS - USDA Extends Sugar Import Entry
CONSUMER PURCHASING - Discovering America's Bakeries
BREADWINNERS - The Whole Truth About Whole Grains: Installment Three
BREADWINNERS - Team USA Profi le
BREADWINNERS - Why Not Rye?
DESIGN OF THE TIMES - Strokes of Genius
DESIGN OF THE TIMES - Keepsake Cakes
DESIGN OF THE TIMES - Fall is the New June
DESIGN OF THE TIMES - Figure Piping 101
BAKERY BIZ TIPS - Add Business to Add Revenue
CHOCOLATE - Ganache Secrets
FOODSERVICE INNOVATIONS - Food Labeling Fight
CONSUMER PURCHASING - Keep Them Coming Back
CONSUMER PURCHASING - get Social
Social Butterfl ies in the Baking Business
Fighting, Surviving, + Thriving
Allin the Family
EQUIPMENT TECHNOLOGY - Bakers ON ICE
FEATURED PRODUCTS
LIQUID ASSETS - COOL COMBOS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
panaderia
CARTA DE INTRODUCCIÓN - La Diversidad de Tampa
INTRODUCTORY LETTER - The Melting Pot of Tampa
PAN Y PANADERÍA - Pan Cubano: Estilo Tampa
PASTELES Y DECORACIONES - La Magia de la Plantilla
PRODUCTOS - PRODUCTOS DESTACADOS DE TRIGAL DORADO
Estrategias de Venta para la Nueva Economía
PERFILES - Moreno Bakery
PERFILES - La Segunda
PERFILES - Florida Bakery
PERFILES - Acapulco Tropical
PERFILES - Mi Patria
TENDENCIAS DEL CONSUMIDOR - Las Necesidades Particulares de los Hispanos
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
CONSUMER TRENDS - Unique Needs of Hispanics
BREAD & BAKING - Cuban Bread: Tampa Style
CAKES & DECORATING - Stencil Magic
Sales Strategies in the New Economy
PROFILES - Moreno Bakery
PROFILES - La Segunda
PROFILES - Florida Bakery
PROFILES - Mi Patria
PROFILES - Acapulco Tropical
CALENDAR
PRODUCTS - FEATURED PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - September 2011