ARCADIA, Calif. -- How can the labor-intensive bakery and deli departments work toward better profits? How can the new federally mandated nutrition labels help bakery sales? How can products be better formulated and merchandised to grab sales? These are key questions for in-store bakeries and delis this year, and the annual bakery-deli conference of the Retail Bakers of America has an agenda designed to try and answer them. Skip Scheidt, chairman of this year's conference committee, said ...

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