Business and Operations

I am sure that you have seen it happen every year – your bakery business slows down after the holiday rush. I know that your bakery counter lines up may have been very long during the holidays, but when winter months hit, you may not have the same amount of customers. This is the ideal time to get off your butt and do something different and use this slow period to finally get some other chores off your to-do list.
With preparations finalized and shelves fully stocked, Canadian bakers are ready for the hectic holiday rush. This year’s beautifully-crafted desserts give a nod to tradition, but with creative new twists that will have customers savouring fresh flavours into the New Year.
Peter Drucker famously wrote in The Practice of Management that the purpose of a business is to create and keep a customer. Unfortunately, the latter of these is often overlooked. With the papers, online content and mailers filled with so many ways to attract new customers, what businesses tend to forget is that they spend almost three times as much on attracting new customers than retaining the customers they already have.
It’s the most wonderful time of the year! With the holiday season quickly approaching, preparations are already underway for office year-end parties and family celebrations. For bakers, it’s their busiest time of year, and the holiday season brings different challenges and can be a very stressful time.
In 1975, the Federal Communications Commission (FCC) issued a largely overlooked ruling that allowed earth-orbiting antennas—satellites—to be used for broadcasting television over large areas. Around that same time, a little-known regional broadcasting network called Home Box Office (HBO) took notice, and decided to use the FCC's landmark decision to begin distributing its own programming via satellite.
Canadian cookie-makers have been enjoying a steady increase in consumer demand recently, with clients turning to the age-old, customizable treat to complete their party or corporate event. And the stats agree. According to a Mintel report released in July, 72 per cent of Canadians indulge in cookies, making it the country’s most popular sweet baked good by a long shot. The next closest favourite is muffins, coming in at 57 per cent, followed by cakes at 53 per cent and doughnuts at 45 per cent.
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.
Ahhh, the smell of freshly baked bread or sweets! But what about that sweet smell of success? Having a business plan for your bakery can be the key to making your business thrive.
One of the biggest frustrations I hear from my clients is the amount of time and effort it takes for them to put together proposals, particularly those that don’t end up winning the business. Unfortunately, the standard approach to making client proposals usually involves describing your products or services, including some corporate background, adding a few references, and finishing with pricing information. This is the last approach you want to take. It practically guarantees you’ll miss the mark. And worse, preparing and delivering these kinds of proposals soaks up significant time and resources that could be better spent elsewhere. Here are a few tips I share in my seminars on how to deliver proposals that actually boost your business.
When entrepreneurs embark on a new venture, legal issues are rarely top of mind. Business plans, bank loans, and logos all take precedence over regulations, licences, and liabilities. Caught up in the excitement of opening a new bakery, bakers are as guilty as any entrepreneurs of neglecting legal details until the last possible minute.
The most common reason tenants lease space instead of buying a location is supply and demand: 95 per cent of all commercial space is for lease and not for sale.
Toronto – The Ontario government passed a host of changes to labour laws Wednesday. Here are some highlights of the legislation, including the centrepiece minimum wage increase.
According to one Gallup poll, 50 per cent of employees leave their job because of their bosses. However other studies have shown that employees can leave for a number of other reasons such as opportunity, better pay, or more responsibility.
With the generational and workforce demographic challenges adversely impacting everybody's ability to attract, hire, engage, develop and retain people, you need a leg up on ensuring that you are putting your best foot forward in the employee selection process.
Rubbing shoulders with successful people has demonstrated that they all share certain characteristics. There are six traits that all successful people have in common, and they serve as drivers to success. Some of those people came by the traits naturally. Others learned the traits one at a time from various sources.
For bakeries across the country, a successful holiday season comes down to detailed planning and preparation. As customers line up for their favourite seasonal treats and large holiday party orders are placed, smooth sailing can quickly turn into chaos without advanc planning of products, ingredients and staffing.
Matthew and Janice are entrepreneurs who’ve been in business for nearly two years. They recently decided to attend a leadership conference to help them remain competitive leaders/entrepreneurs in a global economy.
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
Convincing consumers to purchase your goods has little to do with the product itself, at least initially. Before your food can prove its delicious worthiness, the label must do the talking.
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.
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.
Vieira’s Bakery required more frozen storage capacity fast before its fourth production line came online. As a major producer of European style breads, the 100,000-square-foot, Newark, N.J.-based wholesale bakery had expanded to ship nationwide and into Canada, but sought to more efficiently produce and store more than 150 SKUs of frozen par-baked and fully baked rolls and breads.
A Chicagoland institution for the past 32 years, Talerico-Martin Bakery is a high-production wholesale operation, producing fresh-baked Danish, muffins, cookies and donuts that are distributed daily to over 600 restaurants, convenience stores and other wholesale customers throughout the Chicago area and Southern Wisconsin and Northwestern Indiana. The bakery also supplies its products frozen to institutions, such as school systems, throughout the U.S.
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.
Do you have enough parking for your customers, you and your staff? It’s a common problem we see with both new and established commercial tenants, and here are a number of factors to consider.

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