bake - May 2015 - 50
cafe
our retail store," he says. "Now our mission, as I defined for you
"As well bread remains an important demonstration of our
earlier, the way we think of delivery is it has to manifest itself
brand promise, so we will continue improving the health bene-
or show up to our store managers as simply another to-go
fits of our breads," he says. "Beginning in September all of our
order. If they get more involved in it than that, it is going to
flatbreads will feature 15 grams of whole grain in each serving."
complicate their lives and be problematic. That is why it is so
important that we have the digital ordering system. That is why
Moving forward
it is so important the digital ordering system literally tie into the
Shaich says that increases in the minimum wage in several
production systems."
markets contributed to the pressure as did additional labor
hours necessitated by work associated with Panera 2.0 conver-
To avoid this complication, Shaich says delivery would be
sions. He said the company was slow to pass these higher costs
"essentially either outsourced or managed through a modestly
along. "We took a 1.4 percent price increase partway through
different management system much like we manage our
March, which we felt we needed to take to continue attracting
baking."
to Panera the team members we desired," he says. "We took
the price to offset structural wage inflation, which in turn was
Panera has been testing delivery for over a year and is currently
driven by significant increases in the minimum wage in many
operating in two markets with its own drivers and in another
markets in which we operate."
two with outsourced drivers, Shaich says.
Revenues were $648,504,000, up 7 percent from
"We will expand our test to additional markets in 2015 and will
$605,337,000. Ingredient costs for bakery products repre-
make a judgment relative to a broader roll-out in 2016," he says.
sented an offset to the higher wages, says Mike Bufano,
"In any case, expect that when Panera does delivery, it will do it
chief financial officer. "The margins of our fresh dough facili-
right."
ties improved by 160 basis points in the quarter. This margin
improvement is primarily the result of a year-over-year
Further, Shaich identified a number of product upgrades the
decrease in wheat costs, which declined by roughly 10 percent
company has implemented or planned, including the introduc-
compared to the
tion of broth bowls, the reformulation of salad dressings with
first quarter of
simpler ingredients and new turkey sandwiches.
2014."
"Bread remains
an important
demonstration
of our brand
promise, so we
will continue
improving the
health benefits
of our breads."
Ron Shaich, chairman and chief executive
officer of Panera Bread Co.
bake - May 2015
Table of Contents for the Digital Edition of bake - May 2015
bake - May 2015
Editor's Note - A Need for Transparency
Table of Contents
News Bites - Bakers set sights on gold medal at iba
Alternative pizza formats
AIB certification enhances website
My Favorite Things
Management - Prevention
Labor Front - FSMA Moves Forward
Ingredients - Blueberry Challenge
Equipment - The Science of Fermentation
The Scenic Route to Success
A Buying Environment
What's Your Sign
Heirloom in Bloom
Bagel Popularity
Donut Craze Continues
Storytelling with Sweets
Easy, frozen, gourmet
Cafe - Sandwich Delivery
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - May 2015 - BB1
bake - May 2015 - BB2
bake - May 2015 - bake - May 2015
bake - May 2015 - 2
bake - May 2015 - Editor's Note - A Need for Transparency
bake - May 2015 - 4
bake - May 2015 - 5
bake - May 2015 - Table of Contents
bake - May 2015 - AIB certification enhances website
bake - May 2015 - My Favorite Things
bake - May 2015 - 9
bake - May 2015 - Management - Prevention
bake - May 2015 - 11
bake - May 2015 - Labor Front - FSMA Moves Forward
bake - May 2015 - 13
bake - May 2015 - Ingredients - Blueberry Challenge
bake - May 2015 - 15
bake - May 2015 - 16
bake - May 2015 - 17
bake - May 2015 - Equipment - The Science of Fermentation
bake - May 2015 - 19
bake - May 2015 - The Scenic Route to Success
bake - May 2015 - 21
bake - May 2015 - 22
bake - May 2015 - 23
bake - May 2015 - 24
bake - May 2015 - 25
bake - May 2015 - 26
bake - May 2015 - 27
bake - May 2015 - 28
bake - May 2015 - 29
bake - May 2015 - A Buying Environment
bake - May 2015 - 31
bake - May 2015 - 32
bake - May 2015 - 33
bake - May 2015 - What's Your Sign
bake - May 2015 - 35
bake - May 2015 - 36
bake - May 2015 - 37
bake - May 2015 - Heirloom in Bloom
bake - May 2015 - 39
bake - May 2015 - Bagel Popularity
bake - May 2015 - 41
bake - May 2015 - Donut Craze Continues
bake - May 2015 - 43
bake - May 2015 - Storytelling with Sweets
bake - May 2015 - 45
bake - May 2015 - Easy, frozen, gourmet
bake - May 2015 - 47
bake - May 2015 - Cafe - Sandwich Delivery
bake - May 2015 - 49
bake - May 2015 - 50
bake - May 2015 - 51
bake - May 2015 - Products
bake - May 2015 - Product Showcase
bake - May 2015 - Classifieds
bake - May 2015 - 55
bake - May 2015 - 56
bake - May 2015 - Ad Index
bake - May 2015 - Online - BakeMag.com
bake - May 2015 - 59
bake - May 2015 - 60
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