bake - October 2016 - 36

counter, so customers can see the staff opening and
closing the oven (promoting the image of freshness),
but not the dirty dishes or the garbage can.
One valuable lesson that Fiander leaned is that each
store "has to function like I'm not there. Your people
have to think like an owner. You can have all the sales
you want, but if you don't have the right ratios, the
proﬁts could be all going out the door."
Through it all, Fiander has maintained a steadfast
handle over proﬁt and loss by keeping food costs
under 25 percent, labor at 30 percent and proﬁt at
15 percent. "We usually exceed that, but if we can hit
those numbers, we can survive. We have a sustainable
bakery business, regardless of the trends."
"If I could be in the kitchen all the time, I would be in
heaven," she adds. "I'm a number's person because I
have to be."
Wholesale Accounts
Expanding her business also required Fiander to
become an effective trainer and team builder. She
Owner Allyson Fiander admits she prefers to bake, but quickly
learned the value of hitting her numbers to keep going strong.

36 < OCT 2016 | bakemag.com

http://www.bakemag.com

bake - October 2016

Table of Contents for the Digital Edition of bake - October 2016

bake - October 2016
The Promotion Issue - The Hiring Dilemma
Table of Contents
News Bites - Boudin Bakery Names CEO
Bantam Bagels Expands Distribution
AIB Launches New Certification
Equity Group Buys Wetzel’s Pretzels
Personality - Anne Heap
Management - Measuring Your Metrics
bake - October 2016 - bake - October 2016
bake - October 2016 - 2
bake - October 2016 - The Promotion Issue - The Hiring Dilemma
bake - October 2016 - 4
bake - October 2016 - Table of Contents
bake - October 2016 - Equity Group Buys Wetzel’s Pretzels
bake - October 2016 - 7
bake - October 2016 - Personality - Anne Heap
bake - October 2016 - 9
bake - October 2016 - Management - Measuring Your Metrics
bake - October 2016 - 11
bake - October 2016 - 12
bake - October 2016 - 13
bake - October 2016 - 14
bake - October 2016 - 15
bake - October 2016 - 16
bake - October 2016 - 17
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