bake - January 2016 - 20

Taylor's Bakery, founded in 1913, passed the century

"I don't expect anything
to be perfect, but I do
expect any issues to be
dealt with promptly
and effectively."

mark several years back, and Drew Allen (great

Niall Cooper, co-owner of BakeHouse in Washington, D.C.

child of Cooper and Morse. Their dream of opening

grandson of founder Dennis Taylor) admits the bakery
still does a few things old school. "We're still old-fashioned in some ways," he says, adding they have yet to
use the BakeSmart POS module but that may change.
"Right now, we have a pretty good idea how many
donuts we are going to sell in any week."
In other areas of the country, BakeHouse is the braina bakery began back in 2007 when they moved to
the secluded island of South Georgia in the southern

"BakeSmart is a home run for us. It's changed our life,"

Atlantic Ocean to work in a small museum, catering to

Allen says, recalling the old days of faxing 10 pages of

visiting Antarctic cruise ships.

inventory every night at the bakery.
They were thousands of miles from anywhere selling
"What used to take 45 minutes is now less than a

anything and found themselves faced with the possi-

minute. With what I know now, I never would have

bility of living without fresh baked goods. Unwilling

opened a second store without this system."

to give up such luxuries, Morse took to the ovens and
started developing recipes that would evolve over time

Like Ambrosia Bakery, Taylor's Bakery handles a lot of

to become BakeHouse staples. "We are best known

custom cake and donut orders. Every custom order is

for biscuits and English scones," Cooper says. "Things

manually entered into the computer, and the BakeSmart

are going very well."

system generates a production sheet each night for
custom orders, new orders and standing orders. "This

There's a well-known statistic that one in five US

production sheet tells our staff exactly what to make at

businesses fail in the first year, but with ShopKeep,

store 1 and exactly what to make at store 2."

Herzog says, that number falls to one in 20. "For us,
it's about helping small businesses compete in their

Another popular bakery software program comes

local market. For them, information is power."

from TwinPeaks Online, which features the Z-Bake
Desktop for order entry, billing, costing, production,

Cooper agrees. "The sales analytics enable me to look

purchasing and POS management.

at trends," he says. "It helps us know what items to
back off on and helps us to minimize waste, and also

The Z-Bake system is used by leading retail bakeries

identify quickly when something is becoming more

such as Beaverton Bakery in Beaverton, Oregon, one

popular. You don't have to keep your eye on every-

of the oldest retail bakeries in the country with 90

thing because it is very easy to access all the details

years in business.

you need. It helps us make informed decisions."

20 < JAN 2016 | bakemag.com


http://www.bakemag.com

bake - January 2016

Table of Contents for the Digital Edition of bake - January 2016

Bake -- January 2016
Editor's Note - Beyond Breakfast
Table of Contents
News Bites - Corbion Caravan addresses vital wheat gluten shortage
Chocolatier joins Ambassador Club
A new decorating world record
Ardent supports organic wheat initiative
Personality - Nora Antene
Management - Co-Branding Clout
Labor Front - Monitoring Food Safety
Ingredients - Variations on Chocolate
Equipment - Time-Saving Depositors
Tech savvy
Maximizing mobile
On-demand delivery
Panera’s challenge
The Art of Pastry
Flatbread is Rising
Cupcakes on Parade
Paczki Day and Beyond
Cafe - Wild about Wings
Advanced Blending
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - January 2016 - Bake -- January 2016
bake - January 2016 - 2
bake - January 2016 - Editor's Note - Beyond Breakfast
bake - January 2016 - 4
bake - January 2016 - 5
bake - January 2016 - Table of Contents
bake - January 2016 - Ardent supports organic wheat initiative
bake - January 2016 - Personality - Nora Antene
bake - January 2016 - 9
bake - January 2016 - Management - Co-Branding Clout
bake - January 2016 - 11
bake - January 2016 - Labor Front - Monitoring Food Safety
bake - January 2016 - 13
bake - January 2016 - Ingredients - Variations on Chocolate
bake - January 2016 - 15
bake - January 2016 - Equipment - Time-Saving Depositors
bake - January 2016 - 17
bake - January 2016 - Tech savvy
bake - January 2016 - 19
bake - January 2016 - 20
bake - January 2016 - 21
bake - January 2016 - 22
bake - January 2016 - 23
bake - January 2016 - 24
bake - January 2016 - 25
bake - January 2016 - Maximizing mobile
bake - January 2016 - 27
bake - January 2016 - On-demand delivery
bake - January 2016 - 29
bake - January 2016 - Panera’s challenge
bake - January 2016 - 31
bake - January 2016 - The Art of Pastry
bake - January 2016 - 33
bake - January 2016 - Flatbread is Rising
bake - January 2016 - 35
bake - January 2016 - Cupcakes on Parade
bake - January 2016 - 37
bake - January 2016 - 38
bake - January 2016 - 39
bake - January 2016 - Paczki Day and Beyond
bake - January 2016 - 41
bake - January 2016 - 42
bake - January 2016 - 43
bake - January 2016 - Cafe - Wild about Wings
bake - January 2016 - 45
bake - January 2016 - 46
bake - January 2016 - 47
bake - January 2016 - Advanced Blending
bake - January 2016 - Products
bake - January 2016 - 50
bake - January 2016 - Product Showcase
bake - January 2016 - Classifieds
bake - January 2016 - 53
bake - January 2016 - 54
bake - January 2016 - 55
bake - January 2016 - 56
bake - January 2016 - Ad Index
bake - January 2016 - Online - BakeMag.com
bake - January 2016 - 59
bake - January 2016 - 60
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