Bakery
Why run a commissary?
A commissary can help you with needed diversification, and can prepare you for subsequent diversification down the line.
And commissaries can make all kinds of sense if you are rebuilding.
Social media hardware for bakeries
Great marketing support technology for modern bakeries: a gadget that tells their customers when the latest fresh batch is ready. Customers can smell the coffee, wherever they are, via twitter.
Nice things from Boudin
Absolutely, positively: getting credit makes you want to give it right back.
San Francisco’s Boudin Bakery spreads the credit to the software they use. Right back at them!
Subscribe to real bread
A twist on the DTC bakery: subscription service breads that are sold online. Just pick up your loaf in one of three locations.
And the bakery is run according to the principles of Community Supported Agriculture.
Riding to fight homelessness
The CEO of Dancing Deer Baking Company is about to embark on a 1500 mile bike trip - to bring attention to the 700,000 US mothers who are in homeless shelters.
Be the change etc.
Determine the cost of each item
Whether you running a restaurant, bakery, or other food factory, you need to know what each retail or wholesale item costs you. Period.
2008 Harvest Review
A review of current wheat trends:
The world crop for wheat this season is yielding a surplus that can be used to replenish inventories and/or soften price...
Keeping an eye on commodity prices
It used to be that only the Nestles and Pepsicos of the world kept close tabs on commodity yields and price trends. No more.
High commodity prices: What’s a baker to do?
Podcast with Dan Ettling on the cost challenges for bakeries, and positive responses to economic downturns.
Managing supply agreements
Supply agreements, properly managed, will minimize daily variances that lead to issues with quality, yield and waste.
QA and QC in the bakery
Dan Ettling’s tips to successful Quality Control and Quality Assurance in the bakery.
Scrutinizing bakery formulas
Recipes and bakery formulas need to change with the times. They need to reflect demand, and yield profit.
Extending shelf life on product lines
Minimizing staling and antibacterial contamination in baked goods.
Food pairing
Food for Design has come up with a web based food pairing tool to inspire a chef’s imagination.
Food costs: World and US trends as predictors of what is to come
Dan Ettling shows why bakers need to care about harvest reports. Bakers should understand conditions affecting their raw materials - and react.