Business and Operations
Spring is just around the corner, which means it’s time to start planning for one of the biggest holidays for bakery owners and operators across Canada: Easter. The best time to start your Easter marketing is around three weeks before the event. It is the perfect time to step up your marketing and promotions to bring up extra business for your bakery. Here are some creative and easy marketing ideas for making this Easter an egg-stra fun, festive and profitable event.
Connecting with 120,000 to 150,000 customers per day might have seemed impossible in our pre-social media world, but for some of Canada’s top cake-makers it’s a reality they enjoy daily. Instagram has become a pivotal platform for cake designers to showcase their works of art and is now playing a starring role in highlighting cake trends for the coming year.
It’s much easier for customers to find your bakery if you have a prominent sign with your business name on it out front of your shop. The bigger the sign, the better – and the more attractive the sign, the better.
The holiday season is now gone. If you are a bakery owner, the winter months, especially just after the holidays, can be the most depressing time of the year for your business. In fact, you have probably already noticed a decline in customers over the past few weeks.
After nearly a century of serving the bakery business, Dawn Foods’ optimism and dedication to the industry is stronger than ever. Dawn proudly support our customers, helping to make life’s special moments more memorable. Running a bakery is a 24/7 labor of love that requires ongoing care, and Dawn is committed to providing industry-leading products, resources and services.
It is forever getting more complicated to know where to direct resources (both time and money) in today’s multi-channel marketing universe. In the olden days—not so long ago—you had radio, TV and print. Today you have radio, TV, posters, magazines, newspapers, direct mail, websites, blogs, e-mail, text, Facebook, Instagram, Snapchat, Twitter and the list goes on and on.
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 - Restaurants Canada has joined with GE Capital Franchise Finance Canada and Big Picture Conferences to launch a new event designed to help foodservice operators stay at the top of their game.
Growing Forward 2 is a project-based cost-share program that Ontario food and beverage processors can apply to for funding assistance.
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.
Don’t incentivize employees with money. They don’t want it.
Your goal is to be the go-to name in your field or industry, but you know you haven’t got a snowball’s chance in hell of seeing that level of success unless you can truly engage your customers and clients and keep them interested in your products and services.
"Every day’s a crisis,” Jeff grumped to his carpool after work. “If it isn’t an urgent deadline, then the boss is mad or equipment is on the fritz! I never get to relax, no matter how hard I try!”
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.
Consumers have been shaking up the food industry by expressing their perceptions of genetically modified organisms (GMO), and all this interest has businesses wondering whether or not to go non-GMO.
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.
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.
Few things can do as much damage to your bakery’s capabilities as equipment failure. Modern, high-capacity commercial bakery equipment is highly complex and often controlled by sophisticated technology. When something goes wrong, it can go really wrong, and the result can be significant downtime, which, in turn, can cut into your bottom line and business reputation. Even relatively simple bakery production equipment has parts that will need to be cleaned, maintained, and eventually replaced if the machine is to continue functioning properly.
Bakers in the near future may have another resource at hand to help them in the kitchen.
On Sept. 12-13, the Bread Bakers Guild of America will hold a practical class on bakery equipment repair at Johnson & Wales University in Denver, Colo.
One of the key challenges leading bakeries in the U.K. face is the ability to consistently manufacture dough. The ability of a bakery process to manufacture consistent dough has a direct effect on the bottom line.
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.
When you think about it, ovens are a major source of income for bakeries. Without ovens and other tools of the trade, you would have no product to sell and your customers wouldn’t enjoy your secret family recipe. Your oven and other kitchen equipment often provide pests with the food they need to survive and thrive. To help protect your food, reputation and bottom line, consider using an integrated pest management (IPM) program.
Simcoe, Ont. – The rapid increase in electricity costs in the past five years has been challenging for business. Politics, clean-energy initiatives and the economy – they all affect the energy market and they have all had their part to play in rising prices.
When warmer weather makes its appearance, pest pressures could heat up in the kitchen as well.
Passing a health and safety inspection is just the beginning.
Bakery Congress returns to VancouverMarch 16, 2017 -- The Baking Association of Canada’s Bakery…
HostMilano sets agenda for must-see showAre ice-cream makers and confectioners the rising stars of food…
Grain firm adopts 'no till' farming methodMarch 14, 2017, PORTLAND, Ore. -- Shepherd’s Grain sells not…
Saskatchewan meal tax draws criticismMarch 23, 2017, REGINA, Sask. -- Restaurants Canada says the…
Bakery Congress 2017Sun Apr 23, 2017
13th Annual North American Summit on Food SafetyWed Apr 26, 2017
SIAL CanadaTue May 02, 2017
Bakery ChinaWed May 10, 2017
IDDBA 2017Sun Jun 04, 2017