bake - July 2017 - 10
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CYPRESS RESEARCH
and smoked gouda, and a raspberry version every day,
are high times again for the catering industry, fueled
and we also throw in some seasonal varieties, too, as we
by corporate events, weddings and social occasions.
dream them up."
St. Louis-based Butler's Pantry, a second-generation
The basis of the business is rooted in traditional French
business founded in 1966, provides innovative and
pastry options, "so I'd have to say we don't feel the
creative catering services for corporate functions,
pull of food trends that strongly. That said, our French
social events, NFP galas and weddings of all sizes.
macarons are gluten free, which continues to be a focus
Located in Lafayette Square, Palladium Saint Louis is
for our customers who increasingly are looking for that." Butler's Pantry's premier event venue.
The catering boom
Richard Nix. Jr., president of Butler's Pantry, says
Specialty bakeries derived 10 percent of their total
that all sectors are growing and clients want unique
sales from catering, a significantly higher percentage
products. Butler's Pantry has experienced substan-
than wholesale bakeries (5 percent) and full-line
tial growth of about 15 percent per year. "Cookies,
bakeries (4 percent).
brownies and pick-up pastries will not cut it
anymore," Nix says. "Clients want wow, pop-visual,
Specialty bakers surveyed in our report revealed a
especially with the end of the meal. Petite sweets
number of new business opportunities, including
continue to be a popular wedding request."
catering options. "We have begun working with a local
farm-to-table company that produces a lunch box by
When Bouchon Bakery evolved its business into
supplying them with a rustic style bread option," says
catering, the biggest challenge involved having prod-
one specialty baker in the Midwest. "The trial run has
ucts "that are really great to offer that don't compro-
already increased our profits by 4 percent."
mise our quality and stay true to our brand. It's about
being really good at what we're really good at," says
Catering represents a $10 billion business in the
Alessandra Altieri Lopez, who oversees the brand's
United States and, according to new survey by the
operations as director of Bouchon Bakeries, in addi-
International Caterers Association, 80 percent of
tion to leading the kitchen and retail teams nation-
members surveyed reported their sales grew last year.
wide. "For catering, we are not a one-stop shop. But
we can do a beautiful sandwich spread or mini scones
And more than 90 percent expect their business to
for a bridal shower or office party. Our catering busi-
increase in 2017. As the US economy improves, these
ness is doing really, really well."
10 < JUL 2017 | bakemag.com
http://www.bakemag.com
bake - July 2017
Table of Contents for the Digital Edition of bake - July 2017
bake - July 2017
Editor's note - THE RETAIL BAKERY OPERATIONS ISSUE: Employees make our business
Contents
2017 Retail Bakery Operations Study
Revenue Trends - THE RISE OF specialty bakeries
Revenue Growth in 2016
Labor Trends - In search of Skilled Labor
Product Trends - The Most PROFITABLE PRODUCTS
Production Methods - Production Methods Revisited
Outlook & Opportunities - Why the future looks bright
Niche to Mainstream
Catering & Entertaining
Product Showcase
Classifieds
Ad Index
Formulation of the Month - wild blueberry corn muffins with Meyer Lemon and Thyme Curd
bake - July 2017 - bake - July 2017
bake - July 2017 - 2
bake - July 2017 - Editor's note - THE RETAIL BAKERY OPERATIONS ISSUE: Employees make our business
bake - July 2017 - 4
bake - July 2017 - Contents
bake - July 2017 - 2017 Retail Bakery Operations Study
bake - July 2017 - 7
bake - July 2017 - Revenue Trends - THE RISE OF specialty bakeries
bake - July 2017 - 9
bake - July 2017 - 10
bake - July 2017 - 11
bake - July 2017 - 12
bake - July 2017 - 13
bake - July 2017 - 14
bake - July 2017 - 15
bake - July 2017 - Revenue Growth in 2016
bake - July 2017 - 17
bake - July 2017 - 18
bake - July 2017 - 19
bake - July 2017 - 20
bake - July 2017 - 21
bake - July 2017 - Labor Trends - In search of Skilled Labor
bake - July 2017 - 23
bake - July 2017 - 24
bake - July 2017 - 25
bake - July 2017 - 26
bake - July 2017 - 27
bake - July 2017 - Product Trends - The Most PROFITABLE PRODUCTS
bake - July 2017 - 29
bake - July 2017 - 30
bake - July 2017 - 31
bake - July 2017 - 32
bake - July 2017 - 33
bake - July 2017 - Production Methods - Production Methods Revisited
bake - July 2017 - 35
bake - July 2017 - 36
bake - July 2017 - 37
bake - July 2017 - Outlook & Opportunities - Why the future looks bright
bake - July 2017 - 39
bake - July 2017 - 40
bake - July 2017 - 41
bake - July 2017 - 42
bake - July 2017 - 43
bake - July 2017 - Niche to Mainstream
bake - July 2017 - 45
bake - July 2017 - 46
bake - July 2017 - 47
bake - July 2017 - 48
bake - July 2017 - 49
bake - July 2017 - 50
bake - July 2017 - 51
bake - July 2017 - 52
bake - July 2017 - 53
bake - July 2017 - Catering & Entertaining
bake - July 2017 - 55
bake - July 2017 - 56
bake - July 2017 - 57
bake - July 2017 - 58
bake - July 2017 - 59
bake - July 2017 - Product Showcase
bake - July 2017 - 61
bake - July 2017 - Classifieds
bake - July 2017 - 63
bake - July 2017 - 64
bake - July 2017 - Ad Index
bake - July 2017 - Formulation of the Month - wild blueberry corn muffins with Meyer Lemon and Thyme Curd
bake - July 2017 - 67
bake - July 2017 - 68
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