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.
Michelle Brisebois offers advice for getting the most out of trade shows.
Michelle Brisebois writes about marketing to your customers’ yens.
Michelle Brisebois offers advice for bringing theatre into the bakery.
Getting the most out of your store design
Marketing consultant Michelle Brisebois examines cause marketing and how businesses are using it to their promotional advantage.
Do you know what customers want?
Michelle Brisebois tells how smallwares can add profit.
Strategic shopping is revolutionizing how we go to market.
Eating responsibly puts new emphasis on local
My husband and I are renovating our kitchen.
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