bake - February 2019 - 22
single-use products. This, of course, conflicts with
the need for foodservice packaging to meet the
increasing demand of foodservice establishments
offering delivery services to its customers," says Lynn
Dyer, FPI's president.
Respondents say that delivery offerings have elevated
the importance of single-use foodservice packaging.
The reasons are three-fold. First, it keeps the hot
foods hot and cold foods cold as they're delivered.
Second, the package protects the food inside once
in transport, leading to greater use of tamperevident packs. Third, it creates the only opportunity
to promote a foodservice brand when the customer
doesn't interact with the brand itself, often using
third-party apps to order.
Respondents also say that there will be a greater
reliance on e-commerce and technology. Foodservice
distribution is increasingly moving from personal
relationships with distribution sales representatives to
online orders. Or, it involves cutting out the distributors altogether and relying on Internet vendors for
foodservice packaging.
Innovations in product development
Another key factor involved in expanding your retail
and intermediate wholesale bakery business is new
product development.
Zack and Dave work together to fine-tune their menu
development, examining what's trending and what's
new.
They might explore whether apricots are popular
right now, or perhaps figs. Zack says that Southern
pies and regional pies are trending. Also, they are
looking into health and dietary restriction trends
related to the popular keto diet. "We have a new
wheat-free pie (available in apple and 4-berry),"
he says.
They also might create a one-of-a-kind pie flavor
like their new French Silk & Pecan Pie topped with
ground bits of coffee. They work with Dark Matter
Coffee in Chicago. "It's a caffeine rush," Zack says of
this special pie. "If it is a specialty pie, we sell it at our
retail stores."
22 < FEB 2019 | bakemag.com
http://www.bakemag.com
bake - February 2019
Table of Contents for the Digital Edition of bake - February 2019
bake - February 2019
Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
Contents
Management - Top Trends For All
Technical Corner - CAKE Efficiency
Practical Marketing - The Delivery Challenge
Equipment Innovations - Earn More Dough
Pies that Fly
Perfect Pan Pizza
The True Cost of Food
Chocolate & Decorating - Making Sustainable Chocolate THE NORM
Cakes - Start Your Own Trends
Sweet Goods - Plant-Based Food Dyes & Sprinkles
Breads - Launching a New Chapter
Pastries - Growing with the NEIGHBORHOOD
THE BREAD BAKERS GUILD OF AMERICA Calendar
Foodservice - What's Hot On The Menu
Product Showcase
Classifieds
Ad Index
Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - bake - February 2019
bake - February 2019 - bake - February 2019
bake - February 2019 - 2
bake - February 2019 - Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
bake - February 2019 - 4
bake - February 2019 - 5
bake - February 2019 - Contents
bake - February 2019 - 7
bake - February 2019 - Management - Top Trends For All
bake - February 2019 - 9
bake - February 2019 - Technical Corner - CAKE Efficiency
bake - February 2019 - 11
bake - February 2019 - Practical Marketing - The Delivery Challenge
bake - February 2019 - 13
bake - February 2019 - Equipment Innovations - Earn More Dough
bake - February 2019 - 15
bake - February 2019 - Pies that Fly
bake - February 2019 - 17
bake - February 2019 - 18
bake - February 2019 - 19
bake - February 2019 - 20
bake - February 2019 - 21
bake - February 2019 - 22
bake - February 2019 - 23
bake - February 2019 - 24
bake - February 2019 - 25
bake - February 2019 - Perfect Pan Pizza
bake - February 2019 - 27
bake - February 2019 - 28
bake - February 2019 - 29
bake - February 2019 - 30
bake - February 2019 - 31
bake - February 2019 - 32
bake - February 2019 - 33
bake - February 2019 - The True Cost of Food
bake - February 2019 - 35
bake - February 2019 - 36
bake - February 2019 - 37
bake - February 2019 - 38
bake - February 2019 - 39
bake - February 2019 - Chocolate & Decorating - Making Sustainable Chocolate THE NORM
bake - February 2019 - 41
bake - February 2019 - Cakes - Start Your Own Trends
bake - February 2019 - 43
bake - February 2019 - 44
bake - February 2019 - 45
bake - February 2019 - Sweet Goods - Plant-Based Food Dyes & Sprinkles
bake - February 2019 - 47
bake - February 2019 - Breads - Launching a New Chapter
bake - February 2019 - 49
bake - February 2019 - Pastries - Growing with the NEIGHBORHOOD
bake - February 2019 - THE BREAD BAKERS GUILD OF AMERICA Calendar
bake - February 2019 - Foodservice - What's Hot On The Menu
bake - February 2019 - 53
bake - February 2019 - Product Showcase
bake - February 2019 - 55
bake - February 2019 - Classifieds
bake - February 2019 - Ad Index
bake - February 2019 - Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - 59
bake - February 2019 - 60
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