bake - April 2018 - 28

"Greater opportunity exists to drive off-peak traffic
by positioning desserts as craveable, stand-alone
occasions throughout the day."
Kelly Weikel, director of consumer insights at Technomic

according to a report by The NPD Group. Foodservice

Safe packaging options

traffic has been stuck between a 1 percent gain and

The surge in demand for bakery and food delivery is

flat for several years now, but restaurant visits paid

resulting in a new wave of packaging options tailored

by mobile app increased by 50 percent over the past

for delivery service.

year, the report noted.
    

CakeSafe, developer of the patented CakeSafe

Among the top reasons consumers are using mobile

transportation box built to keep fully assembled

apps and other technologies are so they can order,

tiered cakes cool while safely moving them through

pay, and have their food ready when they arrive.

hazardous conditions, has introduced a new version

Other reasons include the ability to earn rewards

built for cupcakes. The CupCakeSafe features shelves

and loyalty points, receive specials and coupons,

with pins to keep cupcakes secure and tip-proof, as

and look up menu items, according to the report,

well as individual cups to add stability. It provides the

which explores awareness and use of digital services

same insulation and UV ray protection as CakeSafe.

including barriers, most- and least-liked features, and
demographic and geographic differences. 

Juli Chapin, a professional baker, and her husband
Scott, an engineer, first opened the company in 2009.

"Providing the ability to easily order food from a

According to the company, it has grown an average of

restaurant is no longer a nice-to-have, it is a need-

40 percent per year as more baking businesses have

to-have," says Warren Solochek, NPD's senior vice

needed stability in their cake deliveries.

president, industry relations. "Restaurant operators
seeking to gain more visits and grow the bottom line

In other recent developments, Polar Thermal

must decide which convenience enablers, digital or

Technologies reports that its Dot.Box crate liners

non-digital, are worth their investment."

complete the cold chain for fresh food and produce
home deliveries. Dot.Box can eliminate the need

New technology is helping customers add convenience to the

for expensive, refrigerated delivery vans for long to

fresh bakery ordering and delivery process.

medium stop/start trips in town and country.
Delivery drivers can leave the crates for up to five
hours without breaking the 8ͼC barrier, according to
tests with a national farm delivery service that show a
large margin of safety.
Dot.Box inserts fit neatly into existing food totes.
Made from lightweight, washable and recyclable PP
foam, the insert and lid which holds two (optional)
cool blocks, is locked into place with the crate
handles. Internal dividers can segregate frozen from
chilled if required.
The arrival of Dot.Box reflects the growing movement
delivery work, according to the company, with its
requirement for multiple stop and starts. For organic
producers Dot.Box reports that it will firmly establish
environmental credentials.

28 < APR 2018 | bakemag.com

STARBUCKS

from diesel to non-polluting electric vehicles for city


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Table of Contents for the Digital Edition of bake - April 2018

http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
http://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
http://www.nxtbook.com/sosland/bake/2015_02_01
http://www.nxtbook.com/sosland/bake/2015_01_01
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http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
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http://www.nxtbook.com/sosland/bake/2014_02_01
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http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
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