Business and Operations

Do you remember the last time a restaurant, bakery or a café surprised you, with a quick phone call, handwritten postcards or a sample of freshly baked cookies?
Bakery merchandising can be a simple and cost-effective way to enhance your customers’ shopping experience, and most importantly, boost your sales. Give passing pedestrians a chance to see something they might not have seen before: Turn your bakery into an experience, not just the to buy treats.
 Marketing intelligence firm, Mintel stated that Ketogenic diets, or “Keto” diets have gone from niche to fad: But how can bakers appeal to this market?
Improving profitability is one of the first steps to expanding and growing your bakery. Many of these easy tips can be done quickly to immediately improve your bakery’s profitability and sales, and these ideas can be implemented with great ease.
The first five weeks of the back-to-school period means an increase in sales for certain baked goods. Parents who stock up on lunchtime staples and snacks for their children buy more of a certain kind of treat in early autumn than any other time of year, including winter holidays.
The words you use in your bakery's social media account and your display case matter: Are you using "trigger words" that fire up your sales? Read on to find the words that consumers responded to the most when buying pastry.
Technology is bringing new opportunities and profitability to many sectors. It’s a driving force challenging the most established companies to modernize and to stay relevant. Compared to other industries, the food sector has been slow to adapt as brands continue to get away with misleading country of origin information, price fixing and erroneous labels.
Finding a space for your small bakery operation is one thing, but leasing a commercial retail bakery space will be one of your biggest operating expenses. Dozens of details could go wrong. It involves more than finding the perfect business location and signing an affordable lease; it will take careful planning, great negotiating skills, and proper budgeting to find a suitable place that will meet your needs.
As we emphasize in our new book, Negotiating Commercial Leases & Renewals for Dummies, the leasingprocess is not a simple task. Considering the number of steps involved and potential hurdles you may face, property planning and allowing for ample time can save you aggravation and - more importantly – money.  
Imagine closing your eyes and throwing a dart at the Wall Street Journal to pick a stock you had to invest your entire savings in. You can't look at the price until the last day of the year. Nervous? Probably. Yet, this is how most businesses plan. They choose one time a year, develop a plan, put it in the drawer only to review it at the same time the following year and hope they achieved their goal. This approach is not a good investment strategy, nor is it a good business planning process.
So you really want to open up your very own bakery? Welcome to part 2 of my opening a bakery business reality checklist. Once you have decided what type of bakery you want to run, got the proper business legal papers, permits, and licences, as well as your business plan together (part 1), it’s time to think of the equipment, display cases, and packaging that you will need.
Many of my friends and family members are excellent bakers and some of them always talk and dream about opening a bakery. If you are thinking of opening your own bakery, let me tell you that you need a reality check checklist. Opening a bakery may seem like a piece of cake, but there is a lot involved in starting a new bakery and it can be a very costly venture.
Doesn’t it seem that business is more competitive than it used to be? ABC, a company that previously dominated their marketplace, suffered staggering losses in their previous fiscal year. It became blindingly apparent that what had worked in the past was no longer effective, and the company president had no idea how to fix things.
Joan was sitting at a round table when a hand descended over her right shoulder and slapped a piece of paper down on the wooden surface. A permission slip lay before her. Joan wondered, “Why do I need a permission slip?” 
Tri-Mach Group announced the opening of their new Western Division, based out of the Winnipeg area.
When bad hiring happens, everyone suffers. Finding the right person for a position is part art and part science. Follow these ten steps to get the right candidate for your business.
In the wake of the Hardie sexual misconduct scandal and the #MeToo movement, people in the food industry need to learn how to foster a positive workplace culture to strengthen their business.
Although Neil Sedaka and Howard Greenfield may have been right about love relationships when they penned their hit, “Breaking Up Is Hard to Do,” when it comes to business, that notion rings less true.
Recreational marijuana will officially become legal in Canada on Oct. 17, 2018. Canada is only the second country in the world and the first G7 nation to implement legislation to permit a nationwide marijuana market. To the south, nine states and the District of Columbia now allow for recreational marijuana use, and 30 allow for medical use.
The end is nigh for hydrogenated oils in Canada. The writing is on the wall, the chickens are coming home to roost, the clock strikes midnight – you get the picture. Time is almost up.
This spring, rumblings in the United States about the labelling of genetically modified, or more precisely, genetically engineered, food products became louder.
Seven days prior to press time, a U.S.-based manufacturer called ABC Croutons Company* received a telephone call from a staff reporter of a high-profile American newspaper with national and international distribution.
If you export or import food across provincial or national boundaries, there are changes coming your way that will affect your wallet and how you operate.
Jan. 24, 2014, U.S. – The Food and Drug Administration (FDA) says knowledge about nutrition has evolved over the last 20 years and the labels need to reflect that, reports The Province. |READ MORE
I would like to introduce to you a little example of how some technology can effect major changes to even the simplest of operations.
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.
July 30, 2013 – Find out five things that Marc Gordon recommends to never tell an angry customer.
Feb. 13, 2013 – Sometimes a manager's advice on customer care ends-up making bad service even worse. Here are tips from Jeff Mowatt on training your staff to make better decisions.
Jan. 17, 2013 – Technology is changing the face of customer service. Traditional ways we used to interact with customers, win their trust, and keep them coming back are becoming irrelevant. Jeff Mowatt offers three of the most significant trends in customer service, and how you can position your business to capitalize rather than capsize in response.
Dec. 6, 2012 – There are no absolute rules for juggling customers – you need to adapt to your workplace's business realities. Here are five tips from Jeff Mowatt that help reduce stress and boost customer loyalty.
Dry ice cleaning is similar in concept to sand, bead and soda blasting, in that it cleans surfaces using a media accelerated in a pressurized air stream. But, dry ice cleaning uses solid CO2 pellets or MicroParticles, accelerated to high velocities to impinge on the surface and clean it. The particles turn from a solid to a gas upon impact, lifting dirt and contaminants off the underlying substrate without damage.
Bakers today offer customers a medley of fresh, unprocessed and pastries, from breads and cakes to biscuits, muffins and pizza crusts. These experts know one key to their success is having a reliable commercial mixer that creates the highest-quality product possible. What they may not know is that choosing the right mixer is even more important—it’s as significant as selecting the perfect ingredients for the recipes themselves.
Mixers are a staple in almost every commercial kitchen — an equipment workhorse used for everything from bread and pastries to pizza dough. Whether you need a mixer that is 12 quarts or 140 quarts, there are technologies available that help provide greater reliability and consistency.
When’s the last time you upgraded your oven or mixer? Perhaps it’s been a while.
The 2017 North American Association of Food Equipment Manufacturers (NAFEM) show took place Feb. 9-11, 2017, at the Orange County Convention Center in Orlando, Fla.
Students in the professional baking and pastry arts program at Vancouver Island University are training on the most modern, state-of-the-art equipment available, thanks to a generous donation from MONO Equipment, in partnership with RF Bakery Equipment.
Readers of our book, Negotiating Commercial Leases & Renewals FOR DUMMIES will learn, in-part, that there is much more to commercial leasing than meets the eye! Before you even think of searching for commercial property to lease for your first bakery or another location to expand your operations, consider the following tips to help you get a better lease deal:
From your standpoint as a tenant, paying a security deposit confers no benefit. It ties up your money – money that many landlords try hard to not refund to you if you don’t renew your lease.
Securing a commercial tenancy isn’t always an easy process. For one, landlords and tenants have different motivations. For the landlord, owning commercial property and leasing space to tenants is their primary goal.
Believe it or not, it’s possible for baker tenants.
Does leasing a larger commercial space lead to increased business? Not necessarily! In fact, bakery tenants often find that a larger commercial space results in a bigger problem that they are not profiting. When they come to The Lease Coach stating that they are not making any money because their rent is too high we have often discovered that, more often than not, the baker has simply leased too many square feet.
Should you automatically agree to the same terms and conditions when you renew your lease as you accepted when you first signed? No. When we co-wrote “Commercial Leases & Renewals for dummies,” we explained that properly negotiating your commercial lease renewal was an important consideration for all tenants.

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