Four years ago, executives at Big Y Foods, a 48-store chain based in Springfield, Mass., decided that they weren't happy with the labor costs they were incurring in their in-store bakeries, and they decided to do something about it. The chain came up with a way of forecasting sales based on individual item movement, and also developed labor standards for the activities associated with making and selling bakery products. The result: Over a one-year period, while bakery sales grew chainwide ...
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.
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.