bakingbuyer - August 2011 - (Page 70)

BAKER’S DOZEN Baker’s DOZEN Meet Rick Crawford, managing partner of the RPIA Group, which is planning The Business of Baking for Beginners, a seminar on October 1-2 in Schaumburg, IL, taking place prior to the All Things Baking show being held Oct. 2-4. This seminar will teach aspiring bakery owners effective tricks of the trade and behind-the-scenes knowledge that comes with extensive years of experience. I also felt like we were the “Cheers” of Bakery and part of our guest’s lives. 8. What did you like the least? The learning curve of costly mistakes; not enough resources to find out how to do something right without it costing me $1,000+. 9. What was your favorite bakery product to make at your shop? Chopped Cinnamon Raisin Bread, man was that good. 10. What’s the best idea you learned from your time as a bakery owner? To talk with other owners. They drop great ideas like raindrops. 11. Name one trend you think will surface in retail bakery. Great products that just happen to be sugarfree. In case you didn’t guess, I am a Type 2. 12. What’s your take on the economy for retail bakery next year? We need to adjust our value proposition to live with higher costs. Those that do that well will grow. Starbucks and the cupcake people have set a retail price ceiling that all of us can thrive under. 13. Why should bakers plan to attend All Things Baking? Let me count the ways. Best retail show this year. Location, location location. New and fresh ideas. Bakers can’t afford to wait until the next IBIE. 1. It’s a challenging world out there for retail bakers. How can the RPIA help? We are a clearinghouse for information and best practices, as well as a program provider to Bakery Specific Programs. Members can and do save 1 to 100 times their annual dues. 2. Tell us more about the Business of Baking for Beginners seminar. The Business of Baking for Beginners (BOB) is designed for people with three years or less in the industry or potential owners. We’ll provide some of the “hidden” key of experience that make live much better owning and operating a Bakery. 3. The RPIA ran an ad in the Wall Street Journal. What types of people will it attract to the business? People who have the resources to invest in the industry and who have great talent, but may be lacking opportunity. Middle managers may have good annual revenue, but will never get the opportunity to create wealth. Thus the WSJ. 70 · BAKING BUYER · AUGUST 11 4. What advice would you give someone looking to start a bakery? Aside from attend BOB? Learn how to create success in this industry before you invest. 5. Some people say the traditional retail bakery is a dying breed. What’s your response? The key word is “traditional.” Full line retail bakeries have a bright future, but they must change with and ahead of the markets. The term traditional implies no change, and that picture is not rosy. 6. How did you get started in baking? In 1974 I was working my way through college on the GI Bill and my uncle opened two Mall Bakery Franchises. I was his “Cookie Boy” and closer. I was paid .03 cents a cookie and hand-made about 115 dozen in five hours. 7. What did you like most about running your own bakery? I always wanted to be in business management and manage people more than things.

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

bakingbuyer - August 2011
EDITOR’S NOTE - Consumers Cut Portions
CONTENTS
INDUSTRY NEWS - All Things Baking Educational Program
INDUSTRY NEWS - Caravan Announces Staff Changes
INDUSTRY NEWS - Symrise Offers Tropical Fruit Flavors
INDUSTRY NEWS - Dancing Deer Unveils 100% Whole Grain Line
INDUSTRY NEWS - Allergen Free Spray Addresses Market Need
BREADWINNERS - The Whole Truth About Whole Grains: Installment Two
BREADWINNERS - Food Shoppers Shift Attention to Fiber, Whole Grains
BREADWINNERS - Team USA Profile
DESIGN OF THE TIMES - Cake imatating Life
DESIGN OF THE TIMES - Be a Flavor MAD Scientiast
BAKERY BIZ TIPS - Invest in Retention
FOODSERVICE INNOVATIONS - Lunch is in bag
CONSUMER PURCHASING - Parents Push for Nutrition
Cake Couture
Inventive Hospitality
Honey Sweetens the Deal
EQUIPMENT TECHNOLOGY - Portion Control
FEATURED PRODUCTS
LIQUID ASSETS - tea: The Wonder Drink
SMALL TOWN BAKER - ADIEU FROM CANDO
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
BAKER’S DOZEN

bakingbuyer - August 2011