bake - March/April 2022 - 3
editor's note
Takeout takes off
EDITORIAL STAFF
Editor
Managing Editor
Digital Media Associate Editor
PUBLISHING STAFF
Publisher
National Account Executive
National Account Executive
Sales Enablement Specialist
Audience Development Director
Audience Development Analyst
Audience Database Specialist
Audience Development Coordinator
Director of Digital Media
Digital Advertising Manager
Advertising Manager
Advertising Coordinator
Design Services Manager
Production Specialist
Senior Design Consultant
Senior Graphic Designer
Promotions Manager
Promotions Media Designer
CORPORATE STAFF
Chairman and CEO
President
Chief Financial and Administrative Officer
Chief Operating Officer and Executive Editor
Chief Marketing Officer
SOSLAND PUBLISHING COMPANY
4801 Main Street, Suite 650,
Kansas City, MO 64112
Phone: (816) 756-1000
Fax: (816) 756-0494
Web: bakemag.com
Email: bakemag@sosland.com
John Unrein
Andy Nelson
Brian Amick
Troy Ashby
Gretchen Wagner
Lily Alvarez
Whitney Hartman
Michael Barbee
Dustin Pickman
Hannah Carney
Lauren Juliana
Jon Hall
Carrie Fluegge
Nora Wages
Annie Fournier
Elisabeth Spillman
Marj Potts
Becky White
Brian Peterman
Jim White
Abby Chronister
Sales of takeout food, including bakery, is taking off. The justreleased
National Restaurant Association 2022 State of the Restaurant
Industry report reveals that more than half of restaurant
operators said it would be a year or more before business conditions
return to normal. Food, labor, and occupancy costs are
expected to remain elevated, and continue to impact restaurant
profit margins in 2022.
Ninety-six percent of operators experienced supply delays
or shortages of key food or beverage items in 2021 - and these
challenges will likely continue in 2022.
" The restaurant and foodservice industry has adapted and is
carrying on with absolute resilience, so we're optimistic about
the path toward recovery in the coming year, " says Marvin Irby,
interim president and chief executive officer of the National
Restaurant Association. " We still have work to do to ensure that
those operators struggling the most can survive. "
One key trend is that off-premises dining is enhanced by imCharles
S. Sosland
L. Joshua Sosland
Staci Greco
Meyer Sosland
Jim Saladin
proved technology. Technological advances are becoming table
stakes for this long-term business channel, with more than eight
in 10 operators saying the use of technology provides a competitive
advantage, and a good proportion of operators plan to
ramp up investments in technology this year.
Many operators will devote their resources to online or app
ordering, reservations, mobile payment, or delivery management,
in addition to back-of-the-house technology. This is validated
by a large number of consumers preferring the use of
technology where it doesn't diminish hospitality. Of note, 54%
of adults say purchasing takeout or delivery food is essential
to the way they live, including 72% of millennials and 66% of
Gen Z adults.
JOHN UNREIN
junrein@sosland.com
FoodEntrepreneur
Experience
A Note to Our Readers
Bake knows how important it is to have timely access to the vital industry information and
insights we provide. In addition to our industry leading print editions, you can always stay
engaged wherever you are with our digital editions at bakemag.com/digital_editions. You
can get the latest news first by signing up for Bake's newsletters by visiting bakemag.com/
Newsletter_Subscriptions. For assistance, please e-mail us at subscriptions@sosland.com.
bakemag.com | MAR-APR 2022 > 03
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bake - March/April 2022
Table of Contents for the Digital Edition of bake - March/April 2022
bake - March/April 2022 - Intro
bake - March/April 2022 - 1
bake - March/April 2022 - 2
bake - March/April 2022 - 3
bake - March/April 2022 - 5
bake - March/April 2022 - 5
bake - March/April 2022 - 6
bake - March/April 2022 - 7
bake - March/April 2022 - 8
bake - March/April 2022 - 9
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bake - March/April 2022 - 11
bake - March/April 2022 - 12
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