bake - August 2012 - 34

America’s growing fascination with subtle flavor enhancements. Ordinary peanut butter cookies may not be enough anymore, depending on your market. Try pushing up the flavor a notch. 05. Unique occasion cookies While the creatively decorated cookie is ideal during holidays and seasonal transitions, there is also a great opportunity for offering customers the option to make special decoration requests. Not only does this broaden and improve your bakery’s services, it caters predominantly to event catering. Providing customers with the ability to describe the themed cookie they want for a wedding, birthday or other event can improve sales and help your business stand out from other bakeries. 06. Millennial marketing Figuring out what Millennials want might just make or break your business model over the next few years. One of the most important lessons to understand when marketing to Millennials, also known as Generation Y (those born in 1980 to 1995), is that they grew up as an online community, according to Jane Buckingham, a leading authority on generational marketing and president of www.Trendera.com. “If you are not marketing to them as a group, you’re missing out,” Buckingham says. “They grew up online. They want to share with friends. They are looking for connections to others through online social media.” 07. Sporting event specials As consumers have scaled back on away-from-home food spending,

sporting events have emerged as an increasingly popular catering opportunity. People want party foods, and bakers can do wonders by promoting baked goods for sporting events beyond the traditional Super Bowl and March Madness parties celebrated at home. Borrow this idea from the California Raisin Marketing Board, which this summer released a new recipe for Go for the Gold Raisin Tea Cakes just in time for the Summer Olympics. 08. Torte reform Tortes are staging a major revival, and bakers are filling them more often with fresh berries, creatively flavored mousses, whipped creams and other tantalizing fillings. Jump on the bandwagon and wow your customers with these eye-catching creations. 09. Exotic flavor fusion As customers are becoming more adventurous, combining exotic flavor combinations in baked goods are increasing in popularity. With that in mind, a bakery can promote a signature flavor, as opposed to limiting itself to a single signature item. Flavor pairings such as sweet and savory, sweet and spicy, and chocolate and citrus are all innovative and exotic options for the adventurous customer. 10. Deli diversification While the down economy discouraged many businesses from attempting expansion in recent years, delis became a noticeably popular addition to many bakeries. Many bakers claim the deli helps to improve store traffic

during lunch hours, as well as increase impulse baked good sales. The addition also can help extend store hours that are traditionally limited to early morning sales. 11. Savory flatbreads Flatbreads offer a world of tasteful opportunities for bakeries and cafes serving sandwiches and pizzas, whether the flatbread is focaccia (Italy), lavash (Middle East), pita (Greece), naan (Asia) or tortillas (Mexico and Central and South America). Add delicious meats and cheeses, and you’ve got a unique meal option for customers looking for something savory to serve. 12. Gourmet grilled cheese Gourmet grilled cheese sandwiches continue to take off. This simple American sandwich staple is getting an update, as whole concepts are being built on the appeal of high-end, high-quality grilled cheese, according to foodservice research firm Technomic. Further, specialty breads offer operators and suppliers a strong avenue for sandwich differentiation. Focaccia, ciabatta and sourdough have seen modest increases on menus. 13. Keep on truckin’ Food trucks may well become the biggest trend in the coming decade for food retailers, as more create an extension of their business to connect with customers closer to where they are. You can no longer assume that your customers will come to you. You must reach out to them, or someone else will.

34 < AUG 2012 | bakemag.com


http://www.Trendera.com http://www.bakemag.com

bake - August 2012

Table of Contents for the Digital Edition of bake - August 2012

bake - August 2012
Editor's Note - The elusive consumer
Contents
News Bites - Team USA Shines at Pastry Event
RBA Honors Kalupa
Ponsford, Faber Receive Top Award
Bunge Opens Culinary Center
Chefmaster Moves to New Plant
Fritsch to Show Wood-Fired Oven
Hot Bread Opens in Harlem
Connect to a Cause
Management - Make Your Mark
Tax Tips - A Family Affair
Labor Front - Worker's Compensation
Legislation - Californians Ask for Right to Know
Ingredients - Sweetening Naturally
Follow the Money
Keeping It Clean
13 for '13
Rise of the Panaderia
Center Cake
Fulfilling a Need
Transitioning to New Crop Flour
Chain News
Laminating with Whole Grains
Cafe - Novelty to Go
Products
Showcase
Classifieds
bake - August 2012 - Editor's Note - The elusive consumer
bake - August 2012 - 2
bake - August 2012 - 3
bake - August 2012 - 4
bake - August 2012 - Contents
bake - August 2012 - RBA Honors Kalupa
bake - August 2012 - Bunge Opens Culinary Center
bake - August 2012 - Connect to a Cause
bake - August 2012 - 9
bake - August 2012 - Management - Make Your Mark
bake - August 2012 - 11
bake - August 2012 - Tax Tips - A Family Affair
bake - August 2012 - 13
bake - August 2012 - Labor Front - Worker's Compensation
bake - August 2012 - 15
bake - August 2012 - Legislation - Californians Ask for Right to Know
bake - August 2012 - 17
bake - August 2012 - Ingredients - Sweetening Naturally
bake - August 2012 - 19
bake - August 2012 - Follow the Money
bake - August 2012 - 21
bake - August 2012 - 22
bake - August 2012 - 23
bake - August 2012 - 24
bake - August 2012 - 25
bake - August 2012 - 26
bake - August 2012 - 27
bake - August 2012 - 28
bake - August 2012 - Keeping It Clean
bake - August 2012 - 30
bake - August 2012 - 31
bake - August 2012 - 32
bake - August 2012 - 13 for '13
bake - August 2012 - 34
bake - August 2012 - 35
bake - August 2012 - Rise of the Panaderia
bake - August 2012 - 37
bake - August 2012 - 38
bake - August 2012 - 39
bake - August 2012 - Center Cake
bake - August 2012 - 41
bake - August 2012 - 42
bake - August 2012 - 43
bake - August 2012 - Fulfilling a Need
bake - August 2012 - 45
bake - August 2012 - 46
bake - August 2012 - 47
bake - August 2012 - 48
bake - August 2012 - Transitioning to New Crop Flour
bake - August 2012 - Chain News
bake - August 2012 - 51
bake - August 2012 - 52
bake - August 2012 - 53
bake - August 2012 - Laminating with Whole Grains
bake - August 2012 - 55
bake - August 2012 - 56
bake - August 2012 - 57
bake - August 2012 - Cafe - Novelty to Go
bake - August 2012 - 59
bake - August 2012 - 60
bake - August 2012 - 61
bake - August 2012 - Products
bake - August 2012 - 63
bake - August 2012 - Showcase
bake - August 2012 - Classifieds
bake - August 2012 - 66
bake - August 2012 - 67
bake - August 2012 - 68
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