bake - February 2019 - 37

Four of the ﬁve best years for restaurant growth in history
have occurred since 2011. And yet the rate has tumbled
to less than 3% now, and Kruse attributes this to a "whole
complex" of factors, including stiff competition from
supermarkets.
The supermarket opportunity
Retail bakeries face a tremendous opportunity to grow their
businesses through the supermarket sector, which is experiencing an uptick in sales because of convenience factors.
By 4:30 p.m. on a typical day most U.S. consumers haven't
decided on their dinner meal yet, and that's where in-store
kits have ﬁlled the need. NPD reports that 59% of recent

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meal kit users are giving instore kits a try, and 57% of
instore meal kit purchases are made on impulse.
"Clearly meal kits are meeting the consumer's need for
convenience, fresh, and as a meal solution, which bodes
well for the future of meal kits," says Darren Seifer, NPD
food industry analyst.
Supermarkets appear to be winning the battle for share
of stomach. A year ago, growth stalled for the top 500
restaurant chains in almost all market segments, particularly in casual dining, where revenues grew only .1% in 2017,
according to a PricewaterhouseCoopers 2018 report.
"Most analysts are predicting ﬂat to downward same
restaurant sales (SRS) in the near term for major, established chains. Overall, we expect turbulent times for established restaurant operators over the next few years," wrote
authors Akshat Dubey, Claire Davies and Piyush Gupta in
the PwC report, "How the U.S. restaurant industry is negotiating a challenging environment."
Smaller chains are performing well overall and capturing

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a wider share of Americans' growing "food away from
home" spending, the authors wrote. "Consumer preferences continue to shift away from the meal consistency
of large, established restaurant chains toward the authenticity and experiential dining concepts of small and innovative restaurants."
Managing food costs
Proﬁtable pricing strategies are different in the foodservice world. It requires a new way of thinking - you need
to manage like you are running a restaurant.

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bakemag.com | FEB 2019 > 37

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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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