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Identify your employees by the Theory of 21
July 15, 2014 – There are two types of people in your bakery: The “20s” are those people who consistently declare that anything new cannot, should not or will not be done, while the 21s are those people who seek to make things happen. Learn how to recognize and re-educate 20s and how to attract more 21s.  | READ MORE
 
Seven keys to executing a successful rebranding
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June 23, 2014 – Execute poorly and suffer extreme consequences. That is the one certainty you face when rebranding your company or product name, logo, phrase or design scheme.  | READ MORE
 
Five tips for managing multiple customers
May 12, 2014 – You know the scenario . . . your workday is running smoothly when suddenly you find yourself dealing with one customer in front of you, another on the phone, while a third arrives with just a quick question. Here are five tips that may reduce stress and boost customer loyalty.  | READ MORE
 
Analysis of natural gas consumption at Weston Bakery reveals saving opportunities
April 4, 2014 – Can a bakery burn less gas with the same equipment? Statistical analysis of consumption data may provide an answer. The good news is that bakers do not need to do it themselves.  | READ MORE
 
Improving underperformers
March 6, 2014 – Improving your underperformers is not about excuses. It is about understanding what is really going on in order to truly help enable employee performance.  | READ MORE
 
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