bake - January/February 2023 - 26

The next session will occur in April.
" This content is important for everybody, "
Bornarth explains. " Every bakery
struggles with workforce issues. "
Velie is creating industry-specific
training programs and developing small business
programs for RBA members and partners. She
continues her work on setting industry standards through
professional certification, industry research, and school
programs. She is also stepping into the RBA partnership
with IBIE as an integral member of the IBIEducate
Task Force.
" It is a privilege to work with so many talented bakers
through RBA's certification program. I am constantly
amazed by the skill of our baking community and how
much we can learn through collaboration, " Velie says.
Velie, who previously worked at Flour Bakery and later
baked her way through kitchens in New York, serving as
pastry chef at The Castle on the Hudson in Tarrytown,
as well as The Roundhouse at Beacon Falls in Beacon,
New York, earned her master's degree in food studies
at New York University, where she focused her research
on culture and gender in the professional kitchen.
" Marissa has shown her love and dedication to the
baking industry. Our team is so excited to have her
expertise and energy as we continue to grow as an association, "
said Bernadette Shanahan-Haas, RBA executive
director, who is looking forward to a bright 2023.
" This content is important
for everybody. Every bakery
struggles with workforce issues. "
Karen Bornarth, executive director, The Bread Bakers Guild of America
The idea
Every great and successful business starts with an idea.
This idea should provide a solution for a significant
problem or address a need or a want within your target
market. The most successful businesses either fix real or
perceived problems, or they simply make your customers
happy. If your business idea will improve someone's life or
way of living, then you've got a great idea on your hands.
The market
Lack of market demand is the reason that 42% of small
businesses fail, according to CB Insights. Therefore, you
must make sure that there is a market that either wants
or needs whatever it is you're offering. Your chances of
survival are better if there is already a market for your
product or service in your area. It's easier to fill a need
than to create a new market from scratch. You should
also consider whether your market can afford to buy
your products or services. It won't matter what you're
selling if the folks in your service area can't afford to
make a purchase from you.
In addition, you should consider whether your target
market will find value in what you're offering. In other
words, they may have the money to pay you, but if they
don't think your products or services are worth it then
you won't make the sale.
26 < JAN - FEB 2023 | bakemag.com
Planning tools
As for key issues, the number-one reason for business
failure is inadequate planning, and the second reason
is due to lack of funding. So, before you rack up serious
amounts of debt financing your business, you need to
know if your business is going to do more than survive.
You should know if it will be able to thrive.
As reported by the Retail Bakers of America in the
online column " The Business of Baking, brought to you
by Cyd Mitchell from Sugar Coin Academy, " below you
will find three topics you should consider as you begin
to build your business.
JOHN UNREIN
http://www.bakemag.com

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
bake - January/February 2023 - 10
bake - January/February 2023 - 11
bake - January/February 2023 - 12
bake - January/February 2023 - 13
bake - January/February 2023 - 14
bake - January/February 2023 - 15
bake - January/February 2023 - 16
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
bake - January/February 2023 - 22
bake - January/February 2023 - 23
bake - January/February 2023 - 24
bake - January/February 2023 - 25
bake - January/February 2023 - 26
bake - January/February 2023 - 27
bake - January/February 2023 - 28
bake - January/February 2023 - 29
bake - January/February 2023 - 30
bake - January/February 2023 - 31
bake - January/February 2023 - 32
bake - January/February 2023 - 33
bake - January/February 2023 - 34
bake - January/February 2023 - 35
bake - January/February 2023 - 36
bake - January/February 2023 - 37
bake - January/February 2023 - 38
bake - January/February 2023 - 39
bake - January/February 2023 - 40
bake - January/February 2023 - 41
bake - January/February 2023 - 42
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bake - January/February 2023 - 46
bake - January/February 2023 - 47
bake - January/February 2023 - 48
bake - January/February 2023 - 49
bake - January/February 2023 - 50
bake - January/February 2023 - 51
bake - January/February 2023 - 52
bake - January/February 2023 - 53
bake - January/February 2023 - 54
bake - January/February 2023 - 55
bake - January/February 2023 - 56
bake - January/February 2023 - 57
bake - January/February 2023 - 58
bake - January/February 2023 - 59
bake - January/February 2023 - 60
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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
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https://digital.bakemag.com/sosland/bake/2019_03_01
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http://digital.bakemag.com/sosland/bake/2017_12_01
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