bake - January 2013 - 3

editor’s note
January 2013 / Issue 01
THE EXPANSION ISSUE:
growing the pie
Our cover story this month takes a closer look at the often
daunting task of expanding your bakery business, by sharing
the growing pains of retail bakery owners like Linda Hundt
who believe it’s as important to build upon your success as to
hang on tightly to what made your products special in the fi rst
place. For Hundt, her specialty is pie. Her Sweetie-licious Bakery
Cafe in DeWitt, MI, makes their own fi llings, rolls out every pie
crust and crimps all edges by hand. She’s done it this way since
founding her business in 2002, and she doesn’t plan to change.
Too often the retail industry has witnessed brands forging
ahead on the expansion trail for the sake of growth with little
regard to maintaining high quality standards. There is good
reason that retail bakery products command a premium (studies
show consumers will pay 20% or more in a retail bakery vs. a
supermarket). Start cutting too many corners by switching to
cheaper ingredients or by losing a handle on quality control,
and your brand is sure to erode. Never underestimate what your
customers will notice.
Without question, though, you can expand your business
and maintain the integrity of your product quality through
careful planning. Knowing when to invest in new equipment
is one consideration. Veteran bakers understand there is a
point at which automation will improve your ability to maintain
high quality production. A number of multi-unit retailers
are achieving success by building a central baking facility that
supplies multiple locations. In other cases, some are fi nding
value in producing cakes at one location and breads at another,
depending on the equipment and skilled labor at each store.
Many bakery owners will tell you the single biggest variable
in expanding your business successfully is fi nding managers
who care about your business as much as you do. Thus, your
challenge is to serve as inspirational leader. Communicate the
importance of providing an exceptional customer experience to
every person who walks through your door. Lead by example,
and learn to share your passion. For bakers like Linda Hundt,
caring is the most critical ingredient in success.
JOHN UNREIN
junrein@sosland.com
bakemag.com | JAN 2013 > 03

http://www.bakemag.com

bake - January 2013

Table of Contents for the Digital Edition of bake - January 2013

bake - January 2013
Editor's Note - The Expansion Issue
Table of Contents
News Bites - Yankellow Joins King Arthur Flour
Rich Products Adds to Portfolio
Make a Cake Face is Back
Lawrence Foods Earns Sustainability Award
California Passes Homemade Food Act
Management - Handing Off the Keys
Tax Tips - Equipment Deductions
Alternative Funding
Labor Front - Wage Trends
Legislation - Subsidies & the Farm Bill
Ingredients - Reformulating with Whole Grains
Honey: Local & Clean
Fundamentals of Raising Capital
Prepare and Be There
RBA Roadshow - On the Road to Success
Local Connections
More Growth for Tim Hortons in 2013
Ombre Fades into the Spotlight
Extreme Cupcakes
Cafe - Breakfast is Booming
Products
Marketplace
Ad Index
bake - January 2013 - bake - January 2013
bake - January 2013 - 2
bake - January 2013 - Editor's Note - The Expansion Issue
bake - January 2013 - 4
bake - January 2013 - Table of Contents
bake - January 2013 - 6
bake - January 2013 - 7
bake - January 2013 - Make a Cake Face is Back
bake - January 2013 - Lawrence Foods Earns Sustainability Award
bake - January 2013 - California Passes Homemade Food Act
bake - January 2013 - 11
bake - January 2013 - Management - Handing Off the Keys
bake - January 2013 - 13
bake - January 2013 - Tax Tips - Equipment Deductions
bake - January 2013 - Alternative Funding
bake - January 2013 - Labor Front - Wage Trends
bake - January 2013 - 17
bake - January 2013 - Legislation - Subsidies & the Farm Bill
bake - January 2013 - 19
bake - January 2013 - Ingredients - Reformulating with Whole Grains
bake - January 2013 - Honey: Local & Clean
bake - January 2013 - 22
bake - January 2013 - 23
bake - January 2013 - 24
bake - January 2013 - 25
bake - January 2013 - 26
bake - January 2013 - 27
bake - January 2013 - 28
bake - January 2013 - 29
bake - January 2013 - Fundamentals of Raising Capital
bake - January 2013 - 31
bake - January 2013 - 32
bake - January 2013 - 33
bake - January 2013 - Prepare and Be There
bake - January 2013 - 35
bake - January 2013 - 36
bake - January 2013 - 37
bake - January 2013 - RBA Roadshow - On the Road to Success
bake - January 2013 - 39
bake - January 2013 - 40
bake - January 2013 - 41
bake - January 2013 - Local Connections
bake - January 2013 - 43
bake - January 2013 - More Growth for Tim Hortons in 2013
bake - January 2013 - 45
bake - January 2013 - 46
bake - January 2013 - 47
bake - January 2013 - Ombre Fades into the Spotlight
bake - January 2013 - 49
bake - January 2013 - 50
bake - January 2013 - 51
bake - January 2013 - Extreme Cupcakes
bake - January 2013 - 53
bake - January 2013 - 54
bake - January 2013 - 55
bake - January 2013 - Cafe - Breakfast is Booming
bake - January 2013 - 57
bake - January 2013 - 58
bake - January 2013 - 59
bake - January 2013 - 60
bake - January 2013 - Products
bake - January 2013 - 62
bake - January 2013 - Marketplace
bake - January 2013 - 64
bake - January 2013 - 65
bake - January 2013 - Ad Index
bake - January 2013 - 67
bake - January 2013 - 68
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