bake - January/February 2023 - 22

order pickup queue in your bakery. Since those
orders are already paid for, it doesn't make sense
to force them through your cash register queue.
" And for the love of all things cannoli, make
your store hours of operation easy to find on your
website, " Clements emphasizes.
If you sell to wholesale customers, get them used
SIRHA LYON
The latest pastry, bakery and food industry advancements were on
display at Sirha Lyon, a premium event for restaurant, hotel and
food professionals that celebrates its 40th anniversary in 2023. The
event took place January 19-23 at Eurexpo Lyon.
Sirha Lyon attracted more than 4,000 exhibitors and brands to present
their latest innovations, products and a host of new flavors. With
some 70,000 square meters dedicated to the exhibitor offering, a vast
array of expertise, specialties and techniques were on show at Sirha
Lyon.
Sirha Lyon was punctuated by hundreds of conferences, testimonials,
master classes, demonstrations, presentations and competitions.
" Sirha Lyon is and will always be a landmark event for all food service,
hospitality and food professionals. This gastronomic crossroads
that keeps growing year after year inspires and influences today's and
tomorrow's professionals through the extensive range of highlights
and exhibitors that can be found here. This year, more than ever, we
are focusing on current issues and hope that this edition will appeal to
the vast crowd of visitors expected at Eurexpo, " said Luc Dubanchet,
director of Sirha Food and Sirha Lyon, at GL events.
The thousands of exhibitors and brands at Sirha Lyon 2023 showcased
some of the most exciting innovations to trade visitors.
A 100% plant-based salmon created by PLNT. With a low saturated
fat content and high protein and fibre content, this soy-free and
gluten-free salmon is an alternative to intensive fishing and overexploitation
of this highly prized species.
Paper cutlery created by Sabert, a market leader in sustainable food
packaging. This new range of cutlery is tough, practical and eco-responsible
and promises to drastically reduce plastic production.
A venue for dialogue between experts in the sector and to highlight
gastronomic cultures from around the world.
to ordering online as well. " I talk to bakery owners
every week that are drowning in text messages,
emails, voicemails, " he says. Empower them to
manage their own orders and reclaim those labor
costs spent chasing after that usually already
discounted business.
Make customization a breeze. You do complicated
things at your bakery, your customers like the custom
options you offer, so it only makes sense to offer
those customization options online, too.
" From designing a custom cake, to filling an
assortment box with goodies, or building a custom
sandwich order, your online bakery should be able
to match (or come close to matching) the offerings
inside the friendly confines of your store, "
Clements says.
Efficient distribution
On the bakery equipment front, new technologies
are being introduced to make the distribution
process more efficient and mistake-free.
Hobart, for example, introduces the FreshXpress™
Omni Channel Order Fulfillment Software. This
solution integrates omni channel retail orders with
fresh department operations. Orders for items are
deployed directly to the scale streamlining the
order fulfillment process and increasing department
efficiency. Designed to be integrated with existing
web infrastructure, the FreshXpress app is a flexible,
intuitive interface that allows fresh departments to
meet consumer needs even faster.
The FreshXpress software provides an industry
benchmark for fulfillment services with advanced
features designed to keep operations running
smoothly such as:
Increase Efficiency. Operators are notified at
the scale of incoming orders, ensuring orders are
fulfilled quickly and accurately.
Simplify Operations. Streamlines the flow of information
from online orders directly to the fresh
department. Incoming orders are deployed directly
SIRHA LYON

bake - January/February 2023

Table of Contents for the Digital Edition of bake - January/February 2023

bake - January/February 2023 - Intro
bake - January/February 2023 - 1
bake - January/February 2023 - 2
bake - January/February 2023 - 3
bake - January/February 2023 - 4
bake - January/February 2023 - 5
bake - January/February 2023 - 6
bake - January/February 2023 - 7
bake - January/February 2023 - 8
bake - January/February 2023 - 9
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bake - January/February 2023 - 11
bake - January/February 2023 - 12
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bake - January/February 2023 - 14
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bake - January/February 2023 - 17
bake - January/February 2023 - 18
bake - January/February 2023 - 19
bake - January/February 2023 - 20
bake - January/February 2023 - 21
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https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
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http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
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http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
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https://www.nxtbook.com/sosland/bake/2013_05_01
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