INDIANAPOLIS -- Labor costs, sales expectations and quality-control issues have become the principal factors in determining production formats in the in-store bakery, panelists said during a seminar at the Retailer's Bakery Association Marketplace 2001 convention here. Production methods -- from mix/scratch and frozen, to pre-baked to thaw-and-sell -- figure prominently in the success of any bakery operation, said Philip Crow, a Jackson, Mich.-based consultant to the baking industry, who ...
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