bake - February 2020 - 30
out on
display
An eye-catching setup can
keep customers coming back.
BY JOHN UNREIN AND KRISTEN PUTCH
Retail is in full revolution. Online purchases, including
purchases of food items, are becoming more and
more common. And while it's hard to deny the convenience of online shopping, many consumers still enjoy
the shopping experience.
What bakery shoppers see, smell, and hear affects
what they decide to buy. Industry statistics show that
60 percent of food quality perception is based on the
store environment. It is more imperative than ever to
put your best image forward to create a memorable
Investing in quality display cases is a smart move.
appealing presentation. The measured impact of
effective food presentations is a 25 percent and
Skimping on costs here can damage your image and
higher increase in impulse sales, according to Bakon
convince certain shoppers that your products are not
USA Food Equipment.
worth the price.
"First and foremost, the function of the displays
is to present the products, and, hopefully, generate
increased sales," says Luc Imberechts, owner of
European-made OCF refrigerated display cases for
pastry and chocolate products are now available in
North America exclusively through Bakon USA.
"The gentle cold technology OCF uses for their
Bakon USA Food Equipment. "While the products are
displays ensures the freshness of the products,"
awaiting to be sold in the display case, they need the
Imberechts says. "The products will not dry out, so
best environment to ensure the freshness to remain
less products have to be discarded. The fresh prod-
optimal. Otherwise, they will be exposed to drying
ucts will guarantee returning customers."
out or possibly undesired condensation."
Engineered with patented lighting and food pres-
The display should of course be in line with the
overall look and feel of the store. There are endless
ervation technology, OCF displays provide opera-
possibilities in the design, material, and color. In some
tors with a reliable solution for quality and visually
cases, bakeries may choose a "naked" display that will
30 < JAN-FEB 2020 | bakemag.com
TOP: BAKON USA, BOTTOM: JOHN UNREIN
experience for customers inside your retail stores.
http://www.bakemag.com
bake - February 2020
Table of Contents for the Digital Edition of bake - February 2020
Bake - February 2020
Editor's Note - Addressing bakery challenges
Contents
Management - Ecommerce opportunities
Equipment - Scaling up
The French connection
Can pay-for-performance systems work?
Panera earns its bread
Out on display
A nostalgic new bakery in NYC
Chocolate - Chocolate collections to love
Cakes - An exciting partnership
Sweet goods - Capturing the flavor of the cookie
Pastries - Specialty pastries for winter
Foodservice - What's hot for 2020
Cakenomics
Cakenomics - Colorful cakes are blooming
Cakenomics: Time Saving Tips - Graduation season
Cakenomics: Winning Promotions - Surprise cake stand brings theater to the party
Cakenomics: Innovative Products
Classifieds
Ad index
Formula of the Month - Gluten-free pizza crust
bake - February 2020 - Management - Ecommerce opportunities
bake - February 2020 - BB - 1
bake - February 2020 - BB - 2
bake - February 2020 - Management - Ecommerce opportunities
bake - February 2020 - 2
bake - February 2020 - Editor's Note - Addressing bakery challenges
bake - February 2020 - Contents
bake - February 2020 - 5
bake - February 2020 - 6
bake - February 2020 - 7
bake - February 2020 - Equipment - Scaling up
bake - February 2020 - 9
bake - February 2020 - The French connection
bake - February 2020 - 11
bake - February 2020 - 12
bake - February 2020 - 13
bake - February 2020 - 14
bake - February 2020 - 15
bake - February 2020 - 16
bake - February 2020 - 17
bake - February 2020 - 18
bake - February 2020 - 19
bake - February 2020 - Can pay-for-performance systems work?
bake - February 2020 - 21
bake - February 2020 - 22
bake - February 2020 - 23
bake - February 2020 - 24
bake - February 2020 - 25
bake - February 2020 - 26
bake - February 2020 - 27
bake - February 2020 - Panera earns its bread
bake - February 2020 - 29
bake - February 2020 - Out on display
bake - February 2020 - 31
bake - February 2020 - 32
bake - February 2020 - 33
bake - February 2020 - A nostalgic new bakery in NYC
bake - February 2020 - 35
bake - February 2020 - 36
bake - February 2020 - 37
bake - February 2020 - Chocolate - Chocolate collections to love
bake - February 2020 - 39
bake - February 2020 - 40
bake - February 2020 - 41
bake - February 2020 - Cakes - An exciting partnership
bake - February 2020 - 43
bake - February 2020 - 44
bake - February 2020 - 45
bake - February 2020 - Sweet goods - Capturing the flavor of the cookie
bake - February 2020 - 47
bake - February 2020 - Pastries - Specialty pastries for winter
bake - February 2020 - 49
bake - February 2020 - Foodservice - What's hot for 2020
bake - February 2020 - 51
bake - February 2020 - 52
bake - February 2020 - Cakenomics
bake - February 2020 - 54
bake - February 2020 - Cakenomics - Colorful cakes are blooming
bake - February 2020 - 56
bake - February 2020 - 57
bake - February 2020 - Cakenomics: Time Saving Tips - Graduation season
bake - February 2020 - 59
bake - February 2020 - Cakenomics: Winning Promotions - Surprise cake stand brings theater to the party
bake - February 2020 - Cakenomics: Innovative Products
bake - February 2020 - Classifieds
bake - February 2020 - 63
bake - February 2020 - 64
bake - February 2020 - Ad index
bake - February 2020 - Formula of the Month - Gluten-free pizza crust
bake - February 2020 - 67
bake - February 2020 - 68
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