bake - July 2017 - 3

editor's note

July 2017 / Issue 7

THE RETAIL BAKERY OPERATIONS ISSUE:

employees make our business
It turns out that labor, according to our 2017 Retail Bakery

"What we don't want is for them to be disengaged," Chester

Operations Study, remains a key concern for today's retail

continues. "For them, it's more than about making money. It's

bakery owner. When we asked bakers in our survey about their

about meaning." They want acknowledgement, alignment,

top business-related challenges, "labor costs" and "finding

atmosphere, growth and autonomy, among other things, he

skilled labor" ranked No. 1 and No. 2. This may not come as a

says. And after listening to Chester, that evening I went out to

big surprise, but allow me to shed light on some ideas on how

grab dinner at the newest location of Porto's Bakery & Café in

your bakery may remedy the situation. "We're staring in the

Buena Park where I saw firsthand the rewards of what positive

face of an impending labor shortage, and it's bringing us to our

reinforcement can do for a retail bakery. It was an hour before

knees," employee expert and author Eric Chester told attendees

closing time on a Monday night, and the place was packed. I

at the recent International Dairy Deli Bakery Association annual

reached the counter where a cheerful young man handed me

conference in Anaheim, California. With our national unemploy-

a sample of a pumpkin empanada (delicious), took my order,

ment rate dropping to 4.3 percent in May 2017, it continues to

and kindly suggested that if I saw anything else in the case that

be a serious issue, and Chester, for one, thinks it's only going

I wanted, to let him know. In less than a minute, I was sitting

to get worse. So how do you respond? The oldest Millennials

down enjoying a famous Porto's potato ball while I waited on

are about to turn 37, and Chester says this generation is about

my Cuban sandwich. The whole experience was fabulous, and

the most frustrating to understand for employers across the

I felt like calling Raul Porto to personally thank him for such

country. "They ask questions like, 'I've been here three days.

stellar service. So, if you want to win the war, it's all about

Why can't I have your job?'" he says. "It turns out they are inter-

creating a one-of-a-kind experience at your bakery and remem-

viewing us!"

bering, as Chester says, that "employees make our business."

JOHN UNREIN

junrein@sosland.com

bakemag.com | JUL 2017 > 03



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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