bake - October 2014 - 21
"In 2006, we realized we had the potential to grow beyond
our hometown and began developing our franchise program."
Debbie Shwetz, co-founder of Nothing Bundt Cakes
"Today marks an important milestone in the Nothing
Bundt Cakes story," says Tripp. "We could have never
imagined that what began in our own home kitchens
would lead to a thriving national business."
Humble beginnings
Tripp and Shwetz, who are lifelong friends, created
the first Nothing Bundt Cakes with a focus on
the warmth and nostalgia of home-kitchen roots
coupled with a modern approach that highlighted
sophisticated cake designs and imaginative
decorations. The concept caught fire as demand grew
for delicious bundt cakes, handcrafted using fresh
eggs, real butter and cream cheese frosting.
Nothing Bundt Cakes bakeries post steady revenue
gains and, on average, experience double-digit sales
"In 2006, we realized Nothing Bundt Cakes had the
gains year-over-year.
potential to grow beyond our hometown and began
developing our franchise program," Shwetz says.
"First as a fan and then as a franchisee myself, I could
"Within a year, our first franchise-owned bakery
see that Nothing Bundt Cakes had strong potential for
opened in California, and we've grown ever since
growth because it offers the best-tasting, best quality
on the strength of the concept, the quality of the
product on the market," Moore says.
product and the passion of the people in each of our
bakeries nationwide."
"Today, our team has built upon that foundation
to attract the most talented, passionate operators,
In 2010, Shwetz and Tripp tapped Nothing Bundt
develop a strong economic model and secure an
Cakes franchisee and restaurant-industry veteran
excellent team of franchise veterans to ensure our
Craig Moore to lead the company in an aggressive
franchisees benefit from industry-leading support."
growth effort. Moore's successful 17-year career
included growing CiCi's Pizza to a national brand
The company sells premium-quality bundt cakes,
with more than 650 locations.
available in a variety of sizes and classic flavors.
Franchise Business Review named Nothing Bundt Cakes
As president at Nothing Bundt Cakes, his first charge
a Top 50 Franchise on its annual Franchisee Satisfaction
was to carefully assemble a support staff of seasoned
Awards list for three consecutive years (2012, 2013 and
franchise and marketing experts to lead the company
2014) and a Top 40 Food Franchise in 2014.
in its early growth. Strategic plans targeted 100
bakeries by 2015. They achieved the milestone
Last year, the business was recognized as one of the
a year early.
fastest-growing small chains in America.
bakemag.com | OCT 2014 > 21
http://www.bakemag.com
bake - October 2014
Table of Contents for the Digital Edition of bake - October 2014
bake - October 2014
Editor's Note - Hard Choices, Big Results
Table of Contents
News Bites - Ardent Mills Sponsors Bicycle Tour
Dunkin’ Donuts Returns to California
Carlo’s Bakery Raises Bar for Vegas Cakes
My Favorite Things
Management - Identity Power
Labor Front - Holiday Scheduling
Food Safety - Storing Food Safely
Legislation - Record-keeping Mandates
Ingredients - Pecans & Walnuts
Define Your Design
Budgeting Basics
Remodeling in Style
Grains of Change
Holiday Specialties
Shape with Care
Festive Cakes & Tortes
Greek Sweets
A Brief History of Baklava
Cafe - Soup & Sandwich Specials
Cafe - Innovative Beverage Options
Products
Product Showcase
Classifieds
Ad Index
bake - October 2014 - bake - October 2014
bake - October 2014 - 2
bake - October 2014 - bake - October 2014
bake - October 2014 - 2
bake - October 2014 - Editor's Note - Hard Choices, Big Results
bake - October 2014 - 4
bake - October 2014 - Table of Contents
bake - October 2014 - Carlo’s Bakery Raises Bar for Vegas Cakes
bake - October 2014 - 7
bake - October 2014 - My Favorite Things
bake - October 2014 - 9
bake - October 2014 - Management - Identity Power
bake - October 2014 - 11
bake - October 2014 - Labor Front - Holiday Scheduling
bake - October 2014 - 13
bake - October 2014 - Food Safety - Storing Food Safely
bake - October 2014 - 15
bake - October 2014 - Legislation - Record-keeping Mandates
bake - October 2014 - 17
bake - October 2014 - Ingredients - Pecans & Walnuts
bake - October 2014 - 19
bake - October 2014 - Define Your Design
bake - October 2014 - 21
bake - October 2014 - 22
bake - October 2014 - 23
bake - October 2014 - 24
bake - October 2014 - 25
bake - October 2014 - 26
bake - October 2014 - 27
bake - October 2014 - Budgeting Basics
bake - October 2014 - 29
bake - October 2014 - 30
bake - October 2014 - 31
bake - October 2014 - Remodeling in Style
bake - October 2014 - 33
bake - October 2014 - 34
bake - October 2014 - 35
bake - October 2014 - Grains of Change
bake - October 2014 - 37
bake - October 2014 - 38
bake - October 2014 - 39
bake - October 2014 - 40
bake - October 2014 - 41
bake - October 2014 - Holiday Specialties
bake - October 2014 - 43
bake - October 2014 - 44
bake - October 2014 - 45
bake - October 2014 - 46
bake - October 2014 - 47
bake - October 2014 - Shape with Care
bake - October 2014 - 49
bake - October 2014 - 50
bake - October 2014 - 51
bake - October 2014 - Festive Cakes & Tortes
bake - October 2014 - 53
bake - October 2014 - 54
bake - October 2014 - 55
bake - October 2014 - Greek Sweets
bake - October 2014 - A Brief History of Baklava
bake - October 2014 - Cafe - Soup & Sandwich Specials
bake - October 2014 - 59
bake - October 2014 - Cafe - Innovative Beverage Options
bake - October 2014 - 61
bake - October 2014 - Products
bake - October 2014 - Product Showcase
bake - October 2014 - Classifieds
bake - October 2014 - 65
bake - October 2014 - 66
bake - October 2014 - Ad Index
bake - October 2014 - 68
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