bake - July 2018 - 41
how many daily tickets, average check, etc. "All this
technology we use now," Porto says, "it's fabulous."
Such attention to detail is vital because on any given
Saturday, Porto's will serve up to 15,000 customers.
"We need to be aware of millennials; they want
choices," she adds. "We are now doing more seasonal
Busken's store in the Hyde Park neighborhood of
Cincinnati, which is attached to their production
facility, opened in 1963. This remains their highest
volume store and has been open 24 hours a day since
day one, explains Brian Busken, who is vice president
of the company today. His grandfather Joe Busken
"bet the farm" on this location when he borrowed
against his home to ﬁnance the project. He consolidated all bakery production to this location and
decided to keep the store open 24 hours a day to
accommodate all of the third-shift industry that was
located around this store, including a General Motors
factory. "The store was an immediate success and
remains so today," Brian Busken says.
Today, Busken Bakery operates six retail stores
and does an increasing amount of wholesale business (closing in on 50% of total sales) with supermarket and convenience store chains. "We partner
with certain channels to put our signature products
(donuts, iced and tea cookies) that are highly desirable in the paths of more customers," Brian Busken
says. "Our products are in 120 convenience stores and
60 to 80 Kroger stores."
The company is also retooling the look of its retail
store concept with new graphics and a modern color
palette, starting with Busken's Kenwood location.
They are ﬁlling the store with "good smells" by baking
cinnamon rolls and chocolate chip cookies in close
proximity to customers, striving to emphasize the
fresh baked component.
Brian Busken points to the importance of knowing
your numbers and where they are at all times to
ensure your bakery is proﬁtable. "It comes down
to the importance of three measurements: controlling stales, watching sales in the store and customer
counts, and managing labor costs. If you don't know
these numbers, you can quickly get into trouble."
bakemag.com | JUL 2018 > 41