bake - March 2015 - PAN8

PAN Y HORNEO
Perú está muy de moda en este
momento y se va a desarrollar cada
vez más, según otros chefs de restaurantes
en los Estados Unidos. Las
cocinas de Suramérica están a punto
de establecerse como tendencia en
2015, así como la cocina mexicana
con un énfasis en los sabores audaces.
HORA DE ÉXITO PARA LAS
CAFETERÍAS
El concepto de la cafetería muestra
una excelente potencial con respeto
a las tendencias de alimentación
en los Estados Unidos, de acuerdo
con las estadísticas de la industria,
como la gente busca más a menudo
las opciones rápidas de alimentos y
bebidas, asequibles y deliciosas que
van más allá de la norma.
Las cafeterías de panadería
esperan poder aumentar el tráfico
mediante el énfasis en sus programas
de desayuno y café, mientras que
las cafeterías de café se están centrando
en mejorar sus opciones para
la comida y cena, según a una nueva
investigación de Technomic, una
8 MARZO 15 | PANADERIA
compañía consultora de servicios
de alimentos. "Las cafeterías deben
innovar y diferenciarse mediante
la entrega de menús y experiencias
únicas," dice Darren Tristano, vicepresidente
ejecutivo de Technomic
Inc. "Para las cafeterías de panadería,
esto significa el fortalecimiento de su
valor y conveniencia para el desayuno."
Las cafeterías de panadería
en el segmento hispano pueden
aprovechar este desarrollo clave,
ofreciendo sándwiches para el
desayuno servidos en mini teleras o
bolillos rellenos de huevos, chorizo
o simplemente de queso.
En promedio, los consumidores
comen más de tres sándwiches
por semana. Sin embargo,
el 54 por ciento de los consumidores
(comparado con el 51 por
ciento hace dos años) indican que
se están preparando sándwiches
ellos mismos. Esto significa que los
operadores y proveedores tendrán
que centrarse en los elementos de
menú que son difíciles de duplicar
para atraer a los consumidores a
comprar más sándwiches fuera de
casa. Enfocándose en la calidad de sus
ingredientes de sándwich es también
esencial. En comparación con hace
dos años, los consumidores de hoy
en día le dan mayor importancia a
la calidad y cantidad, así como al
aspecto apetitoso de los ingredientes
para sándwich.
Los sándwiches satisfacen la
necesidad de opciones de alimentos
rápidos, convenientes y portátiles:
tres de cada cinco sándwiches (61 por
ciento) que los consumidores ordenan
son para llevar, y el 49 por ciento de
los consumidores a veces compran
sándwiches pre-hechos para llevar.
La mayoría de los consumidores
le da gran importancia a la salud
con respeto a los sándwiches para
el almuerzo (51 por ciento) y para la
cena (53 por ciento). Además, sólo el
43 por ciento se sienten satisfechos
con la salubridad de los sándwiches
hechos fuera de casa, mientras que al
50 por ciento le gustaría ver opciones
para acompañar a los sándwiches que
son más saludables.

bake - March 2015

Table of Contents for the Digital Edition of bake - March 2015

Bake - March 2015
The Branding Issue - Lessons for All
Table of Contents
News Bites - Gonnella opens cold storage and distribution center
Dunkin’ Donuts to open 46 stores in Indiana
ClubRational grows to 65,000 members
My Favorite Things
Management - Develop Leaders Who Lead
Legislation - Eliminating Trans Fats
Food Safety - Packaging Matters
Ingredients - Picking Winners
Equipment - Saving Labor
Making her couture cake and eating it too
Creating a Brand of Excellence
All About Promotions
Change Your Culture
Bread and Buns
Imperial Desserts
2015 Wedding Trends
Versatile Muffins
Cafe - Get Gourmet With Breakfast Sandwiches
Fruit-infused Teas
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - March 2015 - bb - 1
bake - March 2015 - bb - 2
bake - March 2015 - Bake - March 2015
bake - March 2015 - 2
bake - March 2015 - The Branding Issue - Lessons for All
bake - March 2015 - 4
bake - March 2015 - 5
bake - March 2015 - Table of Contents
bake - March 2015 - 7
bake - March 2015 - ClubRational grows to 65,000 members
bake - March 2015 - 9
bake - March 2015 - My Favorite Things
bake - March 2015 - 11
bake - March 2015 - Management - Develop Leaders Who Lead
bake - March 2015 - 13
bake - March 2015 - Legislation - Eliminating Trans Fats
bake - March 2015 - 15
bake - March 2015 - Food Safety - Packaging Matters
bake - March 2015 - 17
bake - March 2015 - Ingredients - Picking Winners
bake - March 2015 - 19
bake - March 2015 - 20
bake - March 2015 - 21
bake - March 2015 - Equipment - Saving Labor
bake - March 2015 - 23
bake - March 2015 - Making her couture cake and eating it too
bake - March 2015 - 25
bake - March 2015 - 26
bake - March 2015 - 27
bake - March 2015 - 28
bake - March 2015 - 29
bake - March 2015 - Creating a Brand of Excellence
bake - March 2015 - 31
bake - March 2015 - 32
bake - March 2015 - 33
bake - March 2015 - 34
bake - March 2015 - 35
bake - March 2015 - All About Promotions
bake - March 2015 - 37
bake - March 2015 - 38
bake - March 2015 - 39
bake - March 2015 - Change Your Culture
bake - March 2015 - 41
bake - March 2015 - 42
bake - March 2015 - 43
bake - March 2015 - Bread and Buns
bake - March 2015 - 45
bake - March 2015 - 46
bake - March 2015 - 47
bake - March 2015 - Imperial Desserts
bake - March 2015 - 49
bake - March 2015 - 50
bake - March 2015 - 51
bake - March 2015 - 2015 Wedding Trends
bake - March 2015 - 53
bake - March 2015 - Versatile Muffins
bake - March 2015 - 55
bake - March 2015 - Cafe - Get Gourmet With Breakfast Sandwiches
bake - March 2015 - 57
bake - March 2015 - Fruit-infused Teas
bake - March 2015 - 59
bake - March 2015 - Products
bake - March 2015 - Product Showcase
bake - March 2015 - Classifieds
bake - March 2015 - 63
bake - March 2015 - 64
bake - March 2015 - Ad Index
bake - March 2015 - Online - BakeMag.com
bake - March 2015 - 67
bake - March 2015 - 68
bake - March 2015 - 71
bake - March 2015 - 72
bake - March 2015 - PAN1
bake - March 2015 - PAN2
bake - March 2015 - PAN3
bake - March 2015 - PAN4
bake - March 2015 - PAN5
bake - March 2015 - PAN6
bake - March 2015 - PAN7
bake - March 2015 - PAN8
bake - March 2015 - PAN9
bake - March 2015 - PAN10
bake - March 2015 - PAN11
bake - March 2015 - PAN12
bake - March 2015 - PAN13
bake - March 2015 - PAN14
bake - March 2015 - PAN15
bake - March 2015 - PAN16
bake - March 2015 - PAN17
bake - March 2015 - PAN18
bake - March 2015 - PAN19
bake - March 2015 - PAN20
bake - March 2015 - PAN21
bake - March 2015 - PAN22
bake - March 2015 - PAN23
bake - March 2015 - PAN24
bake - March 2015 - PAN25
bake - March 2015 - PAN26
bake - March 2015 - PAN27
bake - March 2015 - PAN28
bake - March 2015 - PAN29
bake - March 2015 - PAN30
bake - March 2015 - PAN31
bake - March 2015 - PAN32
bake - March 2015 - PAN33
bake - March 2015 - PAN34
bake - March 2015 - PAN35
bake - March 2015 - PAN36
bake - March 2015 - PAN37
bake - March 2015 - PAN38
bake - March 2015 - PAN39
bake - March 2015 - PAN40
bake - March 2015 - PAN41
bake - March 2015 - PAN42
bake - March 2015 - PAN43
bake - March 2015 - PAN44
bake - March 2015 - PAN45
bake - March 2015 - PAN46
bake - March 2015 - PAN47
bake - March 2015 - PAN48
bake - March 2015 - PAN49
bake - March 2015 - PAN50
bake - March 2015 - PAN51
bake - March 2015 - PAN52
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