Baking&Snack - August 2013 - 32
PAPA PITA BAKERY
Keeping the bread shelf full
Papa Pita operates 90 company-owned routes in Utah,
Las Vegas and Boise, ID. However, the bakery’s definition
of a route is a little out of the ordinary because its version of direct-store-delivery includes a drop-ship system
and teams of merchandisers, according to Dustin Bakker,
national sales director.
Going to the merchandiser system reduced the number
of trucks the bakery uses by 28, or to about 62 trucks in all.
Mr. Bakker estimated the savings to be about $500 a week
on average per truck on operating costs and insurance.
“I’m trying to take the money out of what I’m wasting —
I get sick seeing these trucks sitting out there for 15 or 16
hours a day and not being used — and put it to better use,
”
he said.
Farzad Mohebbi, president and CEO, is proud of what
his sales group has accomplished over the past two years.
“To go from hardly any shelf space in our market to having
half or more of the entire bread set in most major chains is
truly amazing, he said.
”
brand, which sports an image of Mr. Mohebbi’s grandfather as its logo.
When Mr. Mohebbi joined the family business in
1998, he introduced bagels to Salt Lake City. Selling bagels under the Papa Pita name didn’t make sense, so the
company began branding them as Bubba’s.
Soon afterward, the bakery diversified further, rolling out Maya’s tortillas, named after his daughter. It
then added Great Grains breads. The company also sells
Thinwich flat round breads, Bubba’s Skinny bagels and
Wrapido Wraps.
Most recently, the company ventured into the sweet
goods category by rolling out Bubba’s cake donuts, made
in Papa’s Pita’s old bakery in Salt Lake City and packaged
per dozen in an overwrapped paperboard tray with a
14-day shelf life. Bubba’s is now the company’s breakfast
brand. Not surprisingly, the line’s leading seller is not a
traditional chocolate, glazed or powdered sugar donut.
It’s toasted coconut.
Throughout the years, Papa Pita didn’t spend much
time on packaging. In fact, the company’s products came
in clear packaging with a label slapped on them, giving
No more unrecorded
production, no more
unaccounted quantities.
Fulfilled orders.
It’s dispoTool.
Toll Free:
or
+1-800-488-1741
ftware.com
info@toolbox-so
Visit us!
Booth: 9041
For more information, see Page 133
32
/ Baking & Snack / August 2013
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Can you afford it?
Baking&Snack - August 2013
Table of Contents for the Digital Edition of Baking&Snack - August 2013
Baking&Snack - August 2013
Table of Contents
Table of Contents
Editorial - Buying into a Vision
Newsfront - Hype surrounds Twinkies’ grand return
Twinkies made to last longer
People
Hostess to compete in mega snack market
In Brief
Dessert makers layer it on thick
Flowers, Hostess complete bread deal
Correction
Operations - Nothing but the Best
Placing a finger on food security
A Perfect 10
Keeping the bread shelf full
Trends - Hanging on to Heritage
Hispanics love social media
Formulation - Different Flours Bake Differently
Whole Grains for Every Palate
Triple threat in a whole grain
Basic Values
Diastatic, nondiastatic — what’s the difference?
Honey 101
What is dry honey?
Snacking Satisfaction
Q&A Nuitrition - Jumping Hoops
Q&A Multi-Mode Ovens - Gaining Flexibility with Hybrids
Equipment - Perfecting the Baking Process
Sanitation importance on the rise
Getting a Good Grip
Tracking pans using bar codes
Operations - Searching for Better Alternatives
Sanitation Strategies - No Small Task
Q&A Digital Marketing - How to Make eMarketing Work
A Dynamic Difference
Industry Images - B&CMA
Special Report - Packed with Learning
IBIE Meeting Preview - Hit the Ground Running
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - August 2013 - Baking&Snack - August 2013
Baking&Snack - August 2013 - 2
Baking&Snack - August 2013 - 3
Baking&Snack - August 2013 - 4
Baking&Snack - August 2013 - 5
Baking&Snack - August 2013 - 6
Baking&Snack - August 2013 - 7
Baking&Snack - August 2013 - 8
Baking&Snack - August 2013 - Table of Contents
Baking&Snack - August 2013 - 10
Baking&Snack - August 2013 - Table of Contents
Baking&Snack - August 2013 - Editorial - Buying into a Vision
Baking&Snack - August 2013 - 13
Baking&Snack - August 2013 - People
Baking&Snack - August 2013 - 15
Baking&Snack - August 2013 - In Brief
Baking&Snack - August 2013 - 17
Baking&Snack - August 2013 - Correction
Baking&Snack - August 2013 - 19
Baking&Snack - August 2013 - 20
Baking&Snack - August 2013 - Operations - Nothing but the Best
Baking&Snack - August 2013 - Placing a finger on food security
Baking&Snack - August 2013 - 23
Baking&Snack - August 2013 - 24
Baking&Snack - August 2013 - 25
Baking&Snack - August 2013 - 26
Baking&Snack - August 2013 - 27
Baking&Snack - August 2013 - 28
Baking&Snack - August 2013 - 29
Baking&Snack - August 2013 - A Perfect 10
Baking&Snack - August 2013 - 31
Baking&Snack - August 2013 - Keeping the bread shelf full
Baking&Snack - August 2013 - 33
Baking&Snack - August 2013 - 34
Baking&Snack - August 2013 - Trends - Hanging on to Heritage
Baking&Snack - August 2013 - Hispanics love social media
Baking&Snack - August 2013 - 37
Baking&Snack - August 2013 - 38
Baking&Snack - August 2013 - 39
Baking&Snack - August 2013 - 40
Baking&Snack - August 2013 - 41
Baking&Snack - August 2013 - 42
Baking&Snack - August 2013 - Formulation - Different Flours Bake Differently
Baking&Snack - August 2013 - 44
Baking&Snack - August 2013 - 45
Baking&Snack - August 2013 - 46
Baking&Snack - August 2013 - 47
Baking&Snack - August 2013 - 48
Baking&Snack - August 2013 - Whole Grains for Every Palate
Baking&Snack - August 2013 - 50
Baking&Snack - August 2013 - 51
Baking&Snack - August 2013 - 52
Baking&Snack - August 2013 - Triple threat in a whole grain
Baking&Snack - August 2013 - 54
Baking&Snack - August 2013 - Basic Values
Baking&Snack - August 2013 - Diastatic, nondiastatic — what’s the difference?
Baking&Snack - August 2013 - 57
Baking&Snack - August 2013 - 58
Baking&Snack - August 2013 - 59
Baking&Snack - August 2013 - 60
Baking&Snack - August 2013 - 61
Baking&Snack - August 2013 - 62
Baking&Snack - August 2013 - Honey 101
Baking&Snack - August 2013 - What is dry honey?
Baking&Snack - August 2013 - 65
Baking&Snack - August 2013 - 66
Baking&Snack - August 2013 - Snacking Satisfaction
Baking&Snack - August 2013 - 68
Baking&Snack - August 2013 - Q&A Nuitrition - Jumping Hoops
Baking&Snack - August 2013 - 70
Baking&Snack - August 2013 - 71
Baking&Snack - August 2013 - 72
Baking&Snack - August 2013 - Q&A Multi-Mode Ovens - Gaining Flexibility with Hybrids
Baking&Snack - August 2013 - 74
Baking&Snack - August 2013 - 75
Baking&Snack - August 2013 - 76
Baking&Snack - August 2013 - Equipment - Perfecting the Baking Process
Baking&Snack - August 2013 - 78
Baking&Snack - August 2013 - 79
Baking&Snack - August 2013 - 80
Baking&Snack - August 2013 - 81
Baking&Snack - August 2013 - 82
Baking&Snack - August 2013 - 83
Baking&Snack - August 2013 - 84
Baking&Snack - August 2013 - 85
Baking&Snack - August 2013 - 86
Baking&Snack - August 2013 - Sanitation importance on the rise
Baking&Snack - August 2013 - 88
Baking&Snack - August 2013 - 89
Baking&Snack - August 2013 - 90
Baking&Snack - August 2013 - Getting a Good Grip
Baking&Snack - August 2013 - 92
Baking&Snack - August 2013 - 93
Baking&Snack - August 2013 - Tracking pans using bar codes
Baking&Snack - August 2013 - 95
Baking&Snack - August 2013 - 96
Baking&Snack - August 2013 - 97
Baking&Snack - August 2013 - 98
Baking&Snack - August 2013 - 99
Baking&Snack - August 2013 - 100
Baking&Snack - August 2013 - Operations - Searching for Better Alternatives
Baking&Snack - August 2013 - 102
Baking&Snack - August 2013 - 103
Baking&Snack - August 2013 - 104
Baking&Snack - August 2013 - 105
Baking&Snack - August 2013 - Sanitation Strategies - No Small Task
Baking&Snack - August 2013 - 107
Baking&Snack - August 2013 - 108
Baking&Snack - August 2013 - Q&A Digital Marketing - How to Make eMarketing Work
Baking&Snack - August 2013 - 110
Baking&Snack - August 2013 - 111
Baking&Snack - August 2013 - A Dynamic Difference
Baking&Snack - August 2013 - Industry Images - B&CMA
Baking&Snack - August 2013 - Special Report - Packed with Learning
Baking&Snack - August 2013 - IBIE Meeting Preview - Hit the Ground Running
Baking&Snack - August 2013 - 116
Baking&Snack - August 2013 - Events
Baking&Snack - August 2013 - Innovations
Baking&Snack - August 2013 - Ingredient News
Baking&Snack - August 2013 - Products & Packaging
Baking&Snack - August 2013 - 121
Baking&Snack - August 2013 - 122
Baking&Snack - August 2013 - Patents
Baking&Snack - August 2013 - New on the Shelf
Baking&Snack - August 2013 - 125
Baking&Snack - August 2013 - Marketplace
Baking&Snack - August 2013 - 127
Baking&Snack - August 2013 - 128
Baking&Snack - August 2013 - 129
Baking&Snack - August 2013 - 130
Baking&Snack - August 2013 - 131
Baking&Snack - August 2013 - 132
Baking&Snack - August 2013 - Ad Index
Baking&Snack - August 2013 - New Product Spotlight
Baking&Snack - August 2013 - 135
Baking&Snack - August 2013 - 136
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