bake - January 2017 - 41

"Bread Winners was at the top of our list of desired restaurants to target for Trophy Club and our region," Trophy Club
town manager Stephen Seidel says. "We felt it fit our community and would attract folks from all over Tarrant and Denton
counties. I have even had a Hurst resident call to thank me for
pursuing Bread Winners because the drive from Hurst to Trophy Club is quicker - they no longer have to travel to downtown Dallas to eat there."

DELIVERY BY PANERA

The very first Bread Winners opened in July of 1994 with 10

Panera 2.0, the bakery-cafe's move to incorporate
mobile apps, delivery to tables and catering centers,
among other initiatives, has been a hit. By the end
of 2015, Panera had converted 410 company cafes
to Panera 2.0, and in the first quarter the company
completed 51 conversions. During 2016 the company
planned to convert 200 company cafes to Panera
2.0., including all new cafes opened during the year,
chairman and chief executive officer Ron Shaich says.

employees, a near empty bank account and a prayer for customers. Owners Jim and Cindy Hughes wanted work to feel
like a "home away from home" atmosphere and embraced their
new employees as extended family members.
That first year, Bread Winners just served breakfast and lunch.
Word quickly spread and soon dinner service was launched.
Catering was then added a few years later due to the increasing demand. Of note, the owners bought the name for one
dollar from a restaurateur friend in Omaha that was closing
down his concept. The Hughes actually lived on the second
floor of the Uptown location for the first several years with
their young children. All four of their children and both sets of
parents have worked at the restaurant in some capacity over
the past 20 years.

Panera also is ramping up its delivery service. During
the first quarter of fiscal 2016, Panera launched delivery in 43 more company-owned bakery-cafes in three
markets, giving it a total of 70 bakery-cafes offering
delivery in six markets. "We are pleased, very pleased,
with the sales results we see in these cafes so far,"
Shaich says.

Top Trends for 2017
These bakery cafes offer breads that are certainly in step with
the latest trends. According to the National Restaurant Association's newest "What's Hot" list for 2017, top trends for the new
year include ancient grains (kamut, spelt, amaranth, lupin) and
protein-rich grains/seeds (hemp, chia, quinoa, flax).
"Menu trends today are beginning to shift from ingredientbased items to concept-based ideas, mirroring how consumers
tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition," says
Hudson Riehle, senior vice president of research for the National Restaurant Association. "Also among the top trends for
2017, we're seeing several examples of house-made food items
and various global flavors, indicating that chefs and restaurateurs are further experimenting with from-scratch preparation
and a broad base of flavors." J O H N UNREI N
UBER EATS
bakemag.com | JAN 2017 > 41



bake - January 2017

Table of Contents for the Digital Edition of bake - January 2017

bake - January 2017
Editor's note - Convenience matters
Contents
Management ideas - Managing Your Time
New product success stories - Rainbow Birthday Cake
Technical corner - Bread Baking
Practical marketing - Simplifying the Order
Food safety - Food Safety Compliance
Equipment innovations - A Depositor for Every Need
A calculated risk
Mobile pay & POS
A platform of intent
Chocolate & decorating - Gourmet Accents
Cakes - The Cupcake Experience
Sweet goods - Paczkis that Pack a “Poonch”
Bread - Bread Rising
Foodservice - Wingin' It
Product showcase
Classifieds
Ad Index
Formulation of the month
bake - January 2017 - bake - January 2017
bake - January 2017 - 2
bake - January 2017 - Editor's note - Convenience matters
bake - January 2017 - 4
bake - January 2017 - Contents
bake - January 2017 - Management ideas - Managing Your Time
bake - January 2017 - 7
bake - January 2017 - New product success stories - Rainbow Birthday Cake
bake - January 2017 - 9
bake - January 2017 - Technical corner - Bread Baking
bake - January 2017 - 11
bake - January 2017 - Practical marketing - Simplifying the Order
bake - January 2017 - 13
bake - January 2017 - Food safety - Food Safety Compliance
bake - January 2017 - 15
bake - January 2017 - Equipment innovations - A Depositor for Every Need
bake - January 2017 - 17
bake - January 2017 - A calculated risk
bake - January 2017 - 19
bake - January 2017 - 20
bake - January 2017 - 21
bake - January 2017 - 22
bake - January 2017 - 23
bake - January 2017 - 24
bake - January 2017 - 25
bake - January 2017 - Mobile pay & POS
bake - January 2017 - 27
bake - January 2017 - 28
bake - January 2017 - 29
bake - January 2017 - A platform of intent
bake - January 2017 - 31
bake - January 2017 - Chocolate & decorating - Gourmet Accents
bake - January 2017 - 33
bake - January 2017 - 34
bake - January 2017 - 35
bake - January 2017 - Cakes - The Cupcake Experience
bake - January 2017 - 37
bake - January 2017 - Sweet goods - Paczkis that Pack a “Poonch”
bake - January 2017 - 39
bake - January 2017 - Bread - Bread Rising
bake - January 2017 - 41
bake - January 2017 - Foodservice - Wingin' It
bake - January 2017 - 43
bake - January 2017 - Product showcase
bake - January 2017 - Classifieds
bake - January 2017 - 46
bake - January 2017 - 47
bake - January 2017 - 48
bake - January 2017 - Ad Index
bake - January 2017 - Formulation of the month
bake - January 2017 - 51
bake - January 2017 - 52
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