MINNEAPOLIS -- The in-store bakery can heat up customers' interest in meals programs and even keep them coming back day after day. That's what Brian Salus, president of Salus & Associates, Midlothian, Va., told attendees recently at the Retailer's Bakery Association Marketplace '99 Convention and Exhibition here. He conducted a seminar for in-store bakery executives that focused on the ISB's role in meals solutions and its role as a messenger of "fresh." Salus used videotaped ...
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