BOSTON -- Calculating true profit in the bakery is a hard job, but a software package being developed by Retail Bakers of America is designed to help. That's what Peter Houstle, executive vice president of the Laurel, Md.-based trade group, told attendees at the recent Taste Show and Seminar held here by the New England Dairy-Deli-Bakery Association. Houstle was one of the seminar speakers at the two-day event. "We tend to forget that baking is a manufacturing process. It's not just ...
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