PHILADELPHIA -- True profit per item is an elusive measure for the in-store bakery -- and the Retailer's Bakery Association is trying to help supermarket executives pin it down so they can use it in category management. Peter Houstle, RBA executive vice president, told attendees at the Laurel, Md.-based trade group's convention here that in-store bakeries have to uncover their labor costs per product, or they'll never really know how their departments are performing, much less be able to ...

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