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 ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.  What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.