In-store bakeries are looking for new ways to cut the fat out of their operations as part of storewide efforts to find efficiencies. Bakery executives contacted by SN cited a number of ways they are trimming waste and increasing efficiency. They said they are cutting back on variety, eliminating conventional items in favor of signature products that will lure customers back, and investing in machines that take some of the labor out of the labor-intensive department. Some staunch advocates ...
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