IBIE, special edition & show preview -- 2013 - (Page 108)

retail perspective: the next big thing may well be the gourmet donut. Signs of this trend are “Our donuts are pushing the $3 mark, and it’s blowing through cities like Chicago, where successful really changing the bakery industry in a big restaurateur Scott Harris founded Glazed and Infused way,” says James Gray, a former bakery cafe Doughnuts in 2012 with partners Tom Culleeney and owner who is general manager at Glazed and Megan Brown. A pastry chef, Culleeney is a former Infused. “Meeting ﬁnancial goals is very hard in corporate chef for research and development for noted this industry. It’s really hard anymore to put 150 restaurant group Lettuce Entertain You Enterprises, different products on the counter and sell them which in 2001 was the sole franchisee for Krispy Kreme every day.” Doughnuts in the Paciﬁc Northwest. Glazed and Infused has set its sights on ambitious Glazed and Infused specializes in about a dozen expansion goals, Gray says, and a national pres- gourmet varieties such as Eggnog-Bourbon, a classic ence is certainly one of their goals. “The cupcake Bismarck with bourbon-eggnog ﬁlling; and Salted trend really started this notion that you can be Caramel Crunch, an apple-cinnamon cake donut successful by taking one thing and doing it really with salted caramel glaze and crunchy peanuts. well,” he says. “The donut has potential for more Glazed and Infused’s stores are averaging sales of long-term sustainability, I think, because of its 1,600 donuts a day and up to 2,500 donuts a day on unique place in history. And where we sort of lead weekends. The company recently opened its fourth the market is taking the donut outside the bounds location in Lincoln Park, IL. of breakfast and really making it a dessert.” For more information, see Page 146 108 / SPECIAL EDITION / IBIE 2013 See us at IBIE booth #4020 caketoppub.com http://www.caketoppub.com

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013