bake - January 2015 - 48

cafe

Retail bakeries just starting out in espresso and gourmet
coffee service will most likely beneﬁt most from automatic
and super automatic machines. The super automatic machine
makes espresso easy for the user.
Minimal to no skill required, the super automatic style grinds,

Smoothie production requires
less operating capital than
gourmet coffee, but has the
same large profit margin.

tamps, extracts and dumps spent grounds. Taking away the
control from the barista yields consistently "okay" espresso,
but that's better than bad espresso made by someone without
sufficient skill. The automatic espresso machine takes a step

new one is needed, which ﬂavors and mixtures will sell best, and

away from the user-water ﬂow selection-but still requires

how many different ﬂavors should I put on the menu.

a fair amount of skill.
The blender is the most important piece of equipment when it
You can get started with a smaller, super automatic machine

comes to making smoothies. Like the espresso machine, your

and grow your gourmet coffee business from there. Or, you

volume and budget will dictate which blender you purchase or

can jump into the business by purchasing a larger automatic

how long your existing blender will last. You can go low-end

or manual machine and hire one or more skilled, full-time

(budget friendly, which you may already have), mid-range, or

baristas to run the operation. Either way, gourmet coffee

high-end.

represents a lucrative business and avenue to increase
your bottom line.

The low-end blenders make your basic fruit smoothies, but
often involve multiple steps to make sure ingredients come out

Smoothies

smooth and with the desired texture. The mid-range blenders

Fruit smoothies continue to gain popularity with the American

step up to work better on harder to blend ingredients without

consumer due to their perceived healthiness coupled with a

breaking the bank, and the high-end blenders work best for

sweet fruity ﬂavor. Contrary to great gourmet coffee bever-

hard to blend ingredients and high-volumes.

ages, smoothie production requires considerably less operating
capital, but with the same large proﬁt margin that comes with

Low-budget blenders run from $25 to $50. Mid-range blenders

offering beverages.

price out at $75 to $110 and the best fall between $400 and
$500. These prices are rough estimates, but should serve as

All that's needed to make smoothies are ingredients, a blender

a starting point. No matter which blender you decide to use,

and recipes. The questions that beginning smoothie makers need

smoothies have the ability to provide additional revenue to

to ask revolve around whether a current blender is sufficient or a

your retail bakery.

48 < JAN 2015 | bakemag.com

http://www.bakemag.com

bake - January 2015

Table of Contents for the Digital Edition of bake - January 2015

Bake - January 1, 2015
The Expansion Issue - A New (Old) Frontier
Table of Contents
News Bites - Barry Callebaut adds to coatings and inclusions portfolio
What consumers searched for in 2014
Young baker dreams big in Maryland
Chief concept officer to leave Panera
My Favorite Things
Management - Background Checks
Labor Front - Depositing & Decorating
Food Safety - Management’s Responsibility
Ingredients - Dried Plums
Hard Work and Love
Alternative Financing
Full Steam Ahead
Lean Operation
Heirloom Wheat Flour
British Baking Gains an Audience
Tart tarts
Chocolate Decorations
Top 3 Trends for Chocolate
Cafe - Drink Service Equipment
Wing Season
Products
Product Showcase
Classifieds
Ad Index
Online
bake - January 2015 - GM1
bake - January 2015 - GM2
bake - January 2015 - Bake - January 1, 2015
bake - January 2015 - 2
bake - January 2015 - The Expansion Issue - A New (Old) Frontier
bake - January 2015 - 4
bake - January 2015 - News Bites - Barry Callebaut adds to coatings and inclusions portfolio
bake - January 2015 - Chief concept officer to leave Panera
bake - January 2015 - 7
bake - January 2015 - My Favorite Things
bake - January 2015 - 9
bake - January 2015 - Management - Background Checks
bake - January 2015 - 11
bake - January 2015 - Labor Front - Depositing & Decorating
bake - January 2015 - 13
bake - January 2015 - Food Safety - Management’s Responsibility
bake - January 2015 - 15
bake - January 2015 - Ingredients - Dried Plums
bake - January 2015 - 17
bake - January 2015 - Hard Work and Love
bake - January 2015 - 19
bake - January 2015 - 20
bake - January 2015 - 21
bake - January 2015 - 22
bake - January 2015 - 23
bake - January 2015 - 24
bake - January 2015 - 25
bake - January 2015 - Alternative Financing
bake - January 2015 - 27
bake - January 2015 - 28
bake - January 2015 - 29
bake - January 2015 - Full Steam Ahead
bake - January 2015 - 31
bake - January 2015 - 32
bake - January 2015 - 33
bake - January 2015 - Lean Operation
bake - January 2015 - 35
bake - January 2015 - 36
bake - January 2015 - 37
bake - January 2015 - Heirloom Wheat Flour
bake - January 2015 - 39
bake - January 2015 - British Baking Gains an Audience
bake - January 2015 - 41
bake - January 2015 - Tart tarts
bake - January 2015 - 43
bake - January 2015 - Chocolate Decorations
bake - January 2015 - Top 3 Trends for Chocolate
bake - January 2015 - Cafe - Drink Service Equipment
bake - January 2015 - 47
bake - January 2015 - 48
bake - January 2015 - 49
bake - January 2015 - Wing Season
bake - January 2015 - 51
bake - January 2015 - Products
bake - January 2015 - 53
bake - January 2015 - Product Showcase
bake - January 2015 - Classifieds
bake - January 2015 - 56
bake - January 2015 - Ad Index
bake - January 2015 - Online
bake - January 2015 - 59
bake - January 2015 - 60
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