bake - July 2017 - 12
revenue trends
"It's exciting for a national
brand like Dean & DeLuca to
embrace local bakery brands,
and it feels really great to
be part of it. Our gluten-free
bundt cakes are among our
top sellers, and we make
them in several flavors."
Robin Knight, owner of Emily Kate's Gluten Free Bakery in Kansas City
In Yountville, California, a lot of catering business
with their children on the playgrounds?" Crampsey says.
involves Napa Valley wine tours that serve gourmet bag
"Now they can get a latte and a donut. We use it for
lunches from Bouchon Bakery. "Chef Thomas Keller is a
catered parties. It really becomes a promotional tool.
major influence in the Napa area."
I want to compete with the ice cream trucks. I would
wager my donuts are better."
Consumers are starting to change the perception of
the food they expect, and demand, at an office event,
In the business world, fresh bakery can have a posi-
Altieri Lopez says. Some clients are now specifying
tive impact on many aspects of corporate America,
Bouchon Bakery by name for their events. "Where we
according to a recent survey of 1,025 office workers in
are, the majority of people are super into food and
the United States conducted by ezCater. In a new report
that's great for us. People are really looking for high
titled, "Food in the Workplace: Surveying the Impact of
quality product."
Food on Sales, Productivity, and Culture," a majority of
workers agree that food makes it easier to close deals,
Nontraditional catering is another growth vehicle (liter-
keep customers and prospects happy and improve
ally) at Montclair Bread in Montclair, New Jersey. Several
meeting attendance.
years ago, owner Rachel Crampsey expanded into the
food truck business to complement retail bakery, so
Sizzling Platter, a Utah-based restaurant management
they could bring coffee and donuts to the local citizens
company with nearly 400 restaurant units globally,
wherever they might gather. Crampsey gained approval
recently launched its new catering and delivery service,
to purchase an all-electric vehicle that can hold trays of
Sizzling Catering. The new catering and delivery service
finished donuts and two coffee dispensers - perfect for
menu features select items from Dunkin' Donuts,
indoor and outdoor parties and catered events.
including donuts, bagels, coffee, gourmet hot chocolate, breakfast sandwiches, lox, fruit trays and dozens of
Working with TukTukFactory.com, she designed her
additional options.
own "eTuk," which can travel 25 mph and go 50 miles
on one charge. With the design wrap and custom fabri-
With this initial rollout, Sizzling Catering is currently
cation, the total cost came in at under $30,000 deliv-
offered at three of the company's Dunkin' Donuts
ered. "We always wondered, what can we do for Moms
locations in Midvale, South Ogden and downtown Salt
12 < JUL 2017 | bakemag.com
http://www.TukTukFactory.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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