bakingbuyer - March 2011 - (Page TK 14)

14 4 Shopper Spotlight This Shopper Spotlight section focuses on different segments of the population to help you discover new opportunities for growth in your bakery. When it comes to promotions, there couldn’t be a more important segment to talk about than kids. After all, they are often the ones who dictate how mom or dad spend their money. AFTER SCHOOL SPECIAL Take a look at the geography of your bakery. What schools are in close proximity? You can create opportunities for young customers to come in for an after-school snack. ool • Schedule a kid-friendly “happiness hour” that starts at 3 p.m. (or m. Know you whenever your local school lets out), and run specials on s chools’ s r local cookies or donuts as after-school treats. spring br ummer and ea • Set up space in your bakery-café area for older kids to have e and host k schedules after-school study groups or meetings. dec “camp” w orating • Use promotions as incentives for reading programs or r school’s hile straight-A report cards. Give away a treat for a perfect report rt out. card, or partner with the local library in a reading club. GROUP EFFORTS Getting kids together for classes or parties gives them hands-on experience with your product. And with ooey-gooey, sweet and sticky products, hands-on is exactly where they’ll want to be. When summer vacation starts and wedding season dies down, you can supplement the downtime by hosting a decorating day camp for kids. At Let Them Eat Cake, Barb Gardner hosts summer day camps, one for ages 7-9 and another for ages 1113, each lasting two hours a day for five days. All supplies and some snacks are included for the camp. Photos: Host a kid-friendly “happiness hour” for older kids after the local schools let out (left); kids are often the driving force behind a purchase (top right); summer camps build extra revenue during slow months at Let Them Eat Cake.

Table of Contents for the Digital Edition of bakingbuyer - March 2011

bakingbuyer - March 2011
EDITOR’S NOTE - Reacting to the Economy
CONTENTS
CONTENTS
INDUSTRY NEWS
RBA to Relocate Headquarters
Caravan Names Director, Food Ingredient Sales
Bread Bakers Guild Adds to Board
Hobart Launches “Get Back to Scratch”
Gonnella Baking Promotes Dan Herzog
Danisco Takes Food Protection Gluten-free
IDDBA Speakers for 2011 Show
Expert Baker Joins New French Bakery
Green Baking
Bakery Toolkit
The Power of Promotions
CONTENTS
Inside and Out
Turn Impulse into Volume
Promote Personal Connections
Package, Protect, Promote
Loyalty Rewards
Shopper Spotlight
A Hot Concept
What’s Baking in Semifreddi’s Ovens
Team USA Profile
USA WINS SIGEP BREAD CUP
The Final Results of the Sigep Bread Cup 2011
A Guide to GRADUATION Cake Licensing
Your Options
Related Defi nitions
Here Comes the Groom's Cake
Personal Touch
Pillow Talk
Social Circles
How to Mold Filled Chocolate Candies
Alternative Method for Larger Jobs
Signature Sandwich Breads
Graduates Take th e Cake
Uncertain Times
Bake Your Own Signature
More Cake, Please
Word of Mouth
Creative Inspirations
THUMBS UP FOR GOURMET COFFEE
SANITATION Takes Center Stage
Production Schedule
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
BAKER’S DOZEN
BakeMark's Panaderia
CARTA DE INTRODUCCIÓN - Fusión Cubana
INTRODUCTORY LETTER - Cuban Fusion
Panes Dulces
Pasteles de Graduación
La Demanda Crece Por Platillos Étnicos y Opciones de Mejor Valor
Fusión Cubana
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
NUEVOS PRODUCTOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Sweet Breads
Wheat is on the Rise
Graduation Cakes
The Busy Graduation Season
Plan Ahead!
Demand Rising for Ethnic Fare and Value Options
Cuban Fusion
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
CALENDAR
NEW PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - March 2011