bake - July 2017 - 26

skilled vs

unskilled
Our new report reveals that mixers and baking
pans are the top pieces of equipment (100

10

Overall Sample

percent) in today's retail bakery, followed by

12

scales (89 percent), rack or deck oven (78
percent) and refrigerated/frozen display cases

11

(72 percent).

Full Line

13
Additional equipment includes hot beverage equipment (60 percent), proofer (58 percent), divider/

7

Specialty

rounder/sheeter (51 percent), walk-in freezer (51

9

percent), fryer/donut system (29 percent) and pan
washer (26 percent).

19

"Currently, the piece of equipment that I've been

Wholesale

pricing out is a double rack oven," says Enzo

24
skilled

unskilled

Ventrella of Il Giardino del Dolce in Chicago, Illinois.
The need to bake uniformly and timely is a

CYPRESS RESEARCH

concern for many bakers. Solveig Tofte of Sun
Street Breads in Minneapolis, Minnesota, hopes to
acquire one very soon. "I really want a convection

on challenges and solutions related to recruitment,

oven that bakes evenly. We have double stack

training and retention. Of note, 84 percent of bakers

convection ovens on the hot line (we have a cafe)

indicated that machine operators are deficient in

which are fine, but we have to rotate everything

needed skills when hired or promoted.

and it's on the other end of the building.

At the same time, bakers indicated that the No. 1 chal-

"My bakers would be so happy if there was an oven

lenge they face in recruiting individuals to enter the

on our side of the shop that baked uniformly."

industry is a lack of brand identity. "Not only do new

While local, fresh-made products are increasing

hires lack the required knowledge to help fill critical

in popularity, the market for individually-wrapped

needs within the bakery, qualified individuals are not

goods is always present.

aware of the benefits of a career in baking, creating
extremely barren recruiting grounds for the industry,"

"There is more and more demand for local prod-

says ABA president and CEO Robb MacKie.

ucts, but consumers still want the safety of individual bags," says Drew Allen of Taylor's Bakery in

Equipment investments

Indianapolis, Indiana, which is why they are on the

Across the country, bakers are looking to update

lookout for a horizontal flow wrapper.

their workspaces with the latest in innovative baking
equipment to produce the highest quality product

For those that bake bread daily, a quality slicer

for their customers. Slicers, mixers, and double rack

makes all the difference. Robert Jucker of Three

ovens are at the top of the wish list for many.

Brothers Bakery in Houston says that his bakery
recently purchased an automatic slicer that has

Capital constraints are another of the big issues on

added speed and safety to their process.

the minds of today's bakers. "Our struggle is raising
money and finding growth capital from value aligned

Legislative issues

investors," says one wholesale bakery owner in the

Regulatory and legislative concerns are another

Northeast, adding that employee training and reten-

top issue for retail bakery owners, mentioned by 24

tion are other chief concerns.

percent as a challenging or very challenging issue.

26 < JUL 2017 | bakemag.com


http://www.bakemag.com

bake - July 2017

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

bake - July 2017
Editor's note - THE RETAIL BAKERY OPERATIONS ISSUE: Employees make our business
Contents
2017 Retail Bakery Operations Study
Revenue Trends - THE RISE OF specialty bakeries
Revenue Growth in 2016
Labor Trends - In search of Skilled Labor
Product Trends - The Most PROFITABLE PRODUCTS
Production Methods - Production Methods Revisited
Outlook & Opportunities - Why the future looks bright
Niche to Mainstream
Catering & Entertaining
Product Showcase
Classifieds
Ad Index
Formulation of the Month - wild blueberry corn muffins with Meyer Lemon and Thyme Curd
bake - July 2017 - bake - July 2017
bake - July 2017 - 2
bake - July 2017 - Editor's note - THE RETAIL BAKERY OPERATIONS ISSUE: Employees make our business
bake - July 2017 - 4
bake - July 2017 - Contents
bake - July 2017 - 2017 Retail Bakery Operations Study
bake - July 2017 - 7
bake - July 2017 - Revenue Trends - THE RISE OF specialty bakeries
bake - July 2017 - 9
bake - July 2017 - 10
bake - July 2017 - 11
bake - July 2017 - 12
bake - July 2017 - 13
bake - July 2017 - 14
bake - July 2017 - 15
bake - July 2017 - Revenue Growth in 2016
bake - July 2017 - 17
bake - July 2017 - 18
bake - July 2017 - 19
bake - July 2017 - 20
bake - July 2017 - 21
bake - July 2017 - Labor Trends - In search of Skilled Labor
bake - July 2017 - 23
bake - July 2017 - 24
bake - July 2017 - 25
bake - July 2017 - 26
bake - July 2017 - 27
bake - July 2017 - Product Trends - The Most PROFITABLE PRODUCTS
bake - July 2017 - 29
bake - July 2017 - 30
bake - July 2017 - 31
bake - July 2017 - 32
bake - July 2017 - 33
bake - July 2017 - Production Methods - Production Methods Revisited
bake - July 2017 - 35
bake - July 2017 - 36
bake - July 2017 - 37
bake - July 2017 - Outlook & Opportunities - Why the future looks bright
bake - July 2017 - 39
bake - July 2017 - 40
bake - July 2017 - 41
bake - July 2017 - 42
bake - July 2017 - 43
bake - July 2017 - Niche to Mainstream
bake - July 2017 - 45
bake - July 2017 - 46
bake - July 2017 - 47
bake - July 2017 - 48
bake - July 2017 - 49
bake - July 2017 - 50
bake - July 2017 - 51
bake - July 2017 - 52
bake - July 2017 - 53
bake - July 2017 - Catering & Entertaining
bake - July 2017 - 55
bake - July 2017 - 56
bake - July 2017 - 57
bake - July 2017 - 58
bake - July 2017 - 59
bake - July 2017 - Product Showcase
bake - July 2017 - 61
bake - July 2017 - Classifieds
bake - July 2017 - 63
bake - July 2017 - 64
bake - July 2017 - Ad Index
bake - July 2017 - Formulation of the Month - wild blueberry corn muffins with Meyer Lemon and Thyme Curd
bake - July 2017 - 67
bake - July 2017 - 68
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