Rising costs and a shrinking labor pool are driving a gradual, but definite, shift in the way in-store bakeries source their products, retail bakery executives tell SN. Helped by advances in technology, products are increasingly brought in finished, or nearly finished, in a system that's boosting quality, consistency -- and sales, they said. Typically, today's ISB is outsourcing frozen cake layers and finishing them in-store; pulling parbaked breads from ovens; merchandising a national ...
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