MINNEAPOLIS -- Parbaked products could be the key to future profitability in the in-store bakery, a consultant told attendees at the International Dairy-Deli-Bakery Association's annual expo and seminar here this month. The seminar -- which focused on the coming of age of the parbaked industry and what it can do for supermarket bakeries -- was conducted by William P. Mason, a principal in the Hale Group, a Danvers, Mass., consulting firm that works with the food industry. Sales in in-store ...
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 complimentary access to the SN salary survey data tables.
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.