Baking & Snack - August 2021 - 36

FOODSERVICE
Labor recruitment and
retention is a challenge
bakeries are
facing as production
picks up to meet the
foodservice recovery.
©industrieblick - stock.adobe.com
velop unique and new flavor options in buns, biscuits,
English muffins and a variety of croissant offerings, Ms.
Harrington said.
While at-home baking has been the trend for the past
year, now customers are ready to be reminded what eating
out is worth.
" Throughout the pandemic, consumers were rediscovering
their love for cooking and baking at home,
putting a focus on familiar recipes that brought them
feelings of comfort and joy, " Mr. Mongeau said. " As
restrictions ease, they're eager to dine out again and
they're seeking over-the-top, elevated food experiences.
They crave foods they couldn't dream up on their own,
let alone make in their home kitchens, including elevated
versions of familiar favorites. "
This could mean anything from exciting twists on
core menu items as consumers fall back in love with
classic options, he said, to products featuring new flavor
exploration, such as a recently launched line of dualfilled
donuts with decadent fillings.
" We're seeing this trend come to life in foodservice
through burgers and sandwiches, such as the Chicken
Sandwich Wars, with new and interesting builds that
are highly craveable, " Mr. Mongeau said. " Meanwhile,
continued growth in consumer snacking occasions is
driving growth in elevated snack-sized burger and sandwich
options. "
Whether innovation comes in the form of a chicken
sandwich with jalapeño sauce or a donut filled with both
cookie dough and brownie batter, bakers will have to
remember that they are not fighting to just differentiate
from other foodservice bakers, but from the capabilities
of consumers to cook at home, as well.
36 Baking & Snack August 2021 / www.bakingbusiness.com
" AS THROUGH ANY
ADVERSE CONDITIONS,
YOU MUST ASSESS,
EXPERIMENT AND
MAKE CHANGES TO
REMAIN COMPETITIVE
AND PROVIDE THE
BEST PRODUCT TO
YOUR END CONSUMER. "
George Caparos, Crown Bakeries
No soggy service
While the foodservice industry competes to bring consumers
to their door, in many cases now the door itself is
irrelevant. In the ABA member webinar with Mr. Hale,
results of surveys of how consumers say they'll be getting
their food in the near future revealed the continuing
importance of a hands-off foodservice experience.
" Certain segments of the foodservice industry responded
more quickly and strongly than others after
the onset of COVID-19 and shutdowns, " said Yianny
Caparos, president, Crown Bakeries. " Many of our
QSR and casual dining restaurant customers adapted
quickly and were fortunate to have drive-thru capabilities
and established takeout and delivery systems.
These segments have continued to improve and many

http://stock.adobe.com http://www.bakingbusiness.com

Baking & Snack - August 2021

Table of Contents for the Digital Edition of Baking & Snack - August 2021

Baking & Snack - August 2021 - Intro
Baking & Snack - August 2021 - 1
Baking & Snack - August 2021 - 2
Baking & Snack - August 2021 - vdg -1
Baking & Snack - August 2021 - vdg -2
Baking & Snack - August 2021 - 3
Baking & Snack - August 2021 - 4
Baking & Snack - August 2021 - 5
Baking & Snack - August 2021 - 6
Baking & Snack - August 2021 - 7
Baking & Snack - August 2021 - 8
Baking & Snack - August 2021 - 9
Baking & Snack - August 2021 - 10
Baking & Snack - August 2021 - 11
Baking & Snack - August 2021 - 12
Baking & Snack - August 2021 - 13
Baking & Snack - August 2021 - 14
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Baking & Snack - August 2021 - 17
Baking & Snack - August 2021 - 18
Baking & Snack - August 2021 - 19
Baking & Snack - August 2021 - 20
Baking & Snack - August 2021 - 21
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Baking & Snack - August 2021 - 24
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Baking & Snack - August 2021 - 27
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Baking & Snack - August 2021 - 29
Baking & Snack - August 2021 - 30
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Baking & Snack - August 2021 - 33
Baking & Snack - August 2021 - 34
Baking & Snack - August 2021 - 35
Baking & Snack - August 2021 - 36
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Baking & Snack - August 2021 - 40
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Baking & Snack - August 2021 - 43
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