Marketing
Jan. 31, 2013 – The assumption is that if customers keep spending their money with you, they must like you. But is that really true? Jeff Mowatt explains the difference between repeat customers and loyal customers.
Dec. 28, 2012 – Too often, there is little attention paid to how employees can fix the damaged relationship when the customer has been let down. Here are five strategies for your employees to become an advocate of your business from Jeff Mowatt.
Pair coffee with baked goods for a winning combination and an opportunity to expand your menu
The days of fresh bread and milk being delivered to your doorstep are a memory of generations past:
As children, many Canadians spend cold, wintery days outside after school or on the weekends building snowmen and tobogganing.
Seven ways to move your bakery up and be recognized by search engines 
Aug. 9, 2012 – Quick, what's the typical greeting used most often by 60 per cent of retail stores? You're right if you guessed, "Can I help you?"
July 20, 2011 – If you haven’t gotten on the Social Media Marketing (SMM) bandwagon yet because you think it’s just a fad with no real bottom line benefit, think again.
April 1, 2011 - Mention the phrase “social media” and most people automatically think of Facebook and Twitter. But if you have any dealings in the corporate world—whether you’re a CEO, salesperson, human resource manager, administrative assistant, or anything in between—you’ll want to take a closer look at LinkedIn. You will find it a useful tool to make your business relationships more meaningful…and more profitable.
March 9, 2011 - When it comes to retailing, it's easy to get distracted by the hype about selling to the upcoming millennials (twenty somethings) or gen-xers (thirty somethings). Fine if your products are meant for these groups, but if your target-market is baby-boomer women, you'll need to operate quite differently from the current practices of most retailers.
Get ready for more natural flavours, savoury taste sensations and blends of old and new flavour friends such as chocolate and mango. These are the flavour fashions for 2010.
If we’re honest with ourselves, most of us are hoping this “recession thing” will just go away so we can get back to the good old days.
In celebration of Dr. Norman Borlaug – “the greatest human being who ever lived” – who changed how wheat is grown, and saved millions of lives.
We have spent the past year reading, writing and talking about the poor economy. By now, your business has already seen the effects of the recession, and you are trying to come up with new ways and ideas to drum up business.
The baking industry, like most food industries, is and should always be open to new market opportunities. However, new ventures can involve a lot of start-up research effort and expense.
In aspiring to become a more environmentally friendly business, it’s time to start thinking about real, sustainable practices that you can apply to your operation. By going green, you can not only can save money on frivolous expenses such as extra paper, bags and fancy packaging, but perhaps even increase sales by attracting a new clientele of environmentally conscious shoppers, as well as by using reusable green products to advertise your name.
Michelle Brisebois offers advice for introducing a side order of digital media into a traditional advertising gameplan.
Is the baking industry trendy? You bet it is. It’s been said that creativity is seeing something that doesn’t already exist.
Ted Topping offers tips for profiting from what’s in your customers’ minds.

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