bake - February 2017 - 26

Simplicity that
comes naturally.
Smucker's®
Natural Jams,
Marmalade and
Honey offer the
label appeal
your patrons
are looking for.

Other donut shops have used new technology to their competitive advantage. Opening in Durham, North Carolina, in 2012,
Rise Biscuits and Donuts had a simple plan to create delicious
food at an affordable price.
"We started as a chef-run local store with no intention of

Why Smucker's Natural Jams,
Marmalade and Honey*?
* Made with ingredients from natural sources
* No preservatives
* Non-GMO**
* "Natural" is one of the fastest growing claims at the
Top 500 chains1
* Meets consumer desire for products free from artificial
flavors, dyes or colors and high fructose corn syrup

franchising," says Sylvia Steere, director of technology at Rise
Biscuits and Donuts. "In the beginning, we changed our menu
every couple of days, and didn't even take inventory."
Once Rise was approached about franchising, the brand
quickly began to grow, as Steere pointed out: "With so many
new stores opening in such a short time frame, we really
needed to ﬁnd a way to use technology to ensure quality and
consistency in all of our locations."
Rise implemented Ctuit RADAR into both their corporate
and franchise locations in order to get a better view into
each store's data trends. "It is helpful to be able to view
and compare all of the stores' data and data history weekly,
monthly, quarterly at any given time from any location. Before
RADAR, we didn't have a way to compare metrics. We drove
from store to store to keep in touch. With our growth taking
us to so many new states that is just no longer possible,"
Steere says.
Currently with 10 locations (with expansion plans in Texas,
Georgia, South Carolina and Kentucky), Rise serves biscuits
and donuts from 7 a.m. until 2 p.m. every day. The donut menu
features an assortment of old school, new school, and specialty
donuts with interesting and unusual ﬂavors like pineapple basil
with pistachios.

For more information, go to smuckerfoodservice.com
or call your representative today.

They also make a hybrid called a "donnoli," which is half donut
and half cannoli that is ﬁlled. Their biscuit menu features
everyday favorite ﬁllings like country ham, bacon, sausage,

*Honey may not qualify as Non-GMO.
**Not made with genetically modified ingredients. Trace amounts of genetically modified
material may be present.
1
Technomic, Healthy Eating Consumer Trend Report, 2014
©/® The J.M. Smucker Company

fried chicken, and fried eggplant "bacon," as well as a variety of
cheeses, spreads, and eggs.

http://www.smuckerfoodservice.com

bake - February 2017

Table of Contents for the Digital Edition of bake - February 2017

bake - February 2017
Editor's note - Wild about donuts
Table of Contents
Management - Understanding Quick Ratio
New product success stories - Stuffed Bagel Bites
Technical corner - Eliminating PHOs in Pies
Practical marketing - Creative Bakery Signs
Food safety - Big Gains for Gluten-Free
Equipment innovations - Accuracy in Dividers
Wild about Donuts
Catering reinvented
Chocolate & decorating - The Origins of Chocolate
Sharing Smiles with CAKES
Breads - Farm to Table
Pastries - Savory Strength
Foodservice - Pizza Developments
Beverages - The Coffeehouse Vibe
Product showcase
Classifieds
Ad index
Formulation of the month
bake - February 2017 - bake - February 2017
bake - February 2017 - 2
bake - February 2017 - Editor's note - Wild about donuts
bake - February 2017 - 4
bake - February 2017 - Table of Contents
bake - February 2017 - Management - Understanding Quick Ratio
bake - February 2017 - 7
bake - February 2017 - New product success stories - Stuffed Bagel Bites
bake - February 2017 - 9
bake - February 2017 - Technical corner - Eliminating PHOs in Pies
bake - February 2017 - 11
bake - February 2017 - Practical marketing - Creative Bakery Signs
bake - February 2017 - 13
bake - February 2017 - Food safety - Big Gains for Gluten-Free
bake - February 2017 - 15
bake - February 2017 - Equipment innovations - Accuracy in Dividers
bake - February 2017 - 17
bake - February 2017 - Wild about Donuts
bake - February 2017 - 19
bake - February 2017 - 20
bake - February 2017 - 21
bake - February 2017 - 22
bake - February 2017 - 23
bake - February 2017 - 24
bake - February 2017 - 25
bake - February 2017 - 26
bake - February 2017 - 27
bake - February 2017 - Catering reinvented
bake - February 2017 - 29
bake - February 2017 - 30
bake - February 2017 - 31
bake - February 2017 - Chocolate & decorating - The Origins of Chocolate
bake - February 2017 - 33
bake - February 2017 - 34
bake - February 2017 - 35
bake - February 2017 - Sharing Smiles with CAKES
bake - February 2017 - 37
bake - February 2017 - Breads - Farm to Table
bake - February 2017 - 39
bake - February 2017 - Pastries - Savory Strength
bake - February 2017 - 41
bake - February 2017 - Foodservice - Pizza Developments
bake - February 2017 - 43
bake - February 2017 - Beverages - The Coffeehouse Vibe
bake - February 2017 - 45
bake - February 2017 - Product showcase
bake - February 2017 - 47
bake - February 2017 - Classifieds
bake - February 2017 - Ad index
bake - February 2017 - Formulation of the month
bake - February 2017 - 51
bake - February 2017 - 52
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