LAS VEGAS -- Stressing points of difference -- or creating them, if necessary -- is the only way for in-store bakeries to compete effectively in today's market, a former supermarket deli and bakery executive told retailers here at the annual convention and exposition of the International Dairy-Deli-Bakery Association. Furthermore, ISBs, because they are so different from other departments, should be operated as separate, stand-alone businesses, said Bob Beckerman, former ...

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