Posts Tagged ‘bakery sales’

How to boost in-store bakery sales

March 10th, 2018

When most people think about the best ways to increase in-store bakery sales, their minds immediately go to sampling events, promotional activities, new display techniques or a new kind of frosting on a cupcake. However, the key fundamental is to make sure that the products you buy to resell or make in-store meet the quality expectations of a consumer base that’s increasingly seeking food with integrity and transparency.

Start with quality ingredients

A recent Center for Food Integrity study noted that 33% of shoppers don’t trust the food system, marking a 14% drop since 2017. It’s up to food manufacturers and grocers to rebuild that declining trust, and their sales depend on it, says Harry Blazer, who founded Harry’s Farmers Market before selling the firm to Whole Foods and launching Blazer Consulting.

“One of the fundamental issues for the food industry is trust,” Blazer says. “For me, it starts with ingredients. You must have ingredients with integrity, in particular in the in-store bakery.” Bakeries that want to increase sales should begin to forge a relationship of trust with consumers, and they can start by making sure that the ingredients in their supply chains and the processes employed in preparation of products can hold up to scrutiny. “Very few grocery stores actually have scratch bakeries, but it can be done,” Blazer said. “For example, we had a fully scratch bakery with four-ingredient bread: Just water, flour, yeast and salt. I know it can happen and I also know there’s huge demand for it. But you also need to be concerned as to whether or not the flour you are using has been sprayed with chemicals or drying agents just prior or shortly after harvest.”

Know where the demand lies

Another important reason for in-store bakeries to focus on their clean-label offerings is to attract a broader audience. Because many baked goods use wheat flour as their base, some shoppers avoid them due to gluten and other sensitivities. “One reason bakery sales are down is because wheat allergies are increasingly affecting people,” Blazer said. “That’s why there’s a movement back toward ancient grains, less hybridized wheat varieties and more scrutiny about farming practices.”

Grocers that think it isn’t important to have “clean-label” products should give consumers the opportunity to choose for themselves by offering an array of options. “We increased a client’s organic business three-fold after instituting more organic products,” Blazer said. “Supermarkets have an opportunity as their buying agents to become real trusted partners in helping people be healthy, and increasingly that is what is expected by consumers,” Blazer said.

Once ingredients are set, then start marketing

After you’ve transitioned your bakery to offering the foods that customers demand the most, then you can institute a marketing program that includes sampling events, promotional pricing and displays. Make sure the bakery area is clean and neat, and that all products are fresh at all times. This may require a good deal of discipline on the grocer’s part, but it helps show the customer that the bakery is a destination for fresh, healthy and safe food.

Some grocers report that they have displays in place that aren’t utilized properly by bakery staff members, which can then cause them to break or fall over. Having poorly-maintained displays can deter shoppers from visiting your bakery, so only order display materials that can be easily assembled and maintained in the store, said Dustin Smith, CEO of BoldtSmith Packaging Consultants.

In addition, he says, keep store associates in mind when developing display ideas, because they will be on the front lines assembling and maintaining the displays.




Bakery market report

August 22nd, 2015
Comments Off on Bakery market report

According to Biscuits & Cakes, a new Market Report from market intelligence provider Key Note, total market volume sales remained fairly subdued in 2014. Moreover, although the market continues to expand in value terms — exhibiting growth of 1.8 per cent in 2014 — this growth is still primarily being driven by inflated retail prices, further underlining the challenging nature of current market conditions.
Biscuits and cakes are traditionally extremely popular in the UK, with both products continuing to enjoy extensive household penetration. However, retail sales are being threatened by the surging number of Britons baking from scratch at home. A desire to save money, concern over the use of additives in pre-prepared products, and the extreme popularity of The Great British Bake Off — the second most widely watched television programme of 2014 — all contributed to this trend, with the availability of self-bake cake mixes also enabling consumers to enjoy the satisfaction of it doing it themselves, albeit more conveniently. Potential sales volume growth has inevitably been restricted by this recent development.

A more long-term trend, perhaps, concerns the increasingly health conscious nature of the consumer base. A growing number of Britons are becoming concerned by the obesity epidemic and are being encouraged to live healthier lifestyles, following government and media campaigns. In 2014, these fears became more pronounced with regard to the biscuits and cakes market, as sugar replaced saturated fat as the number one health focus. Many consumers, and worried parents in particular, are cutting back on sugary foods, such as biscuits and cakes, in an attempt to lead healthier lifestyles. While this has partially driven sales of savoury biscuits, this was not substantial enough to improve overall volume sales across the market.

Over the coming five years, both threats are expected to remain present and it is therefore likely that rising retail prices, rather than increasing volume sales, will be the key factor behind growth. Yet, as the economic recovery develops, the demand for premium biscuits and cakes is also expected to grow, further improving value sales performance. Key Note’s new Market Report, Biscuits and Cakes, forecasts that the total UK biscuits and cakes market will exhibit value growth of 9.3 per cent between 2015 and 2019.



Bakery ,

Less waste with new bakery sales prediction tool, says supplier

June 24th, 2011
Comments Off on Less waste with new bakery sales prediction tool, says supplier

A new technology for retail bakers can predict shop sales, thereby reducing wastage and improving ordering quality, says supplier RedBlack Software.

CyBake Touch is a module of RedBlack’s CyBake system, the company’s overall back office ERP system used for production and manufacturing.

The new ‘Automated Orders’ function generates its own suggested orders for a retail baker’s following week, said the software developer.

Cost cutting

As commodity prices soar, there is currently a growing demand for such technology as bakers are keen to curb costs, Martin Coyle, a RedBlack Software spokesperson told.

The technology is also less labour intensive, said Coyle. “The tool does the number crunching for you,” he said, this means it is more accurate than manual input, he added.

“In tests, these orders have proved better than those produced by shop managers who have limited time and capacity to carry out this mission-critical process,” said the company.

“By using the data-processing power of modern computing to review very large amounts of data, CyBake Touch’s Automated Orders function can now produce suggested future orders in a way that is not practical manually.”

The technology runs on EPOS tills to provide a link between head office and retail outlets via the internet. The company said the suggested orders are created from an algorithm agreed with each retail outlet.

“For example, on short shelf-life products, the Automated Orders software may use an average of the last weeks’ actual sales plus a percentage uplift to suggest what should be ordered for the following week,” said RedBlack.

For retail bakers and food manufacturers, all orders will come directly into CyBake for production processing.

Coyle said there are other technologies like this on the market. However, this particular product has a touch screen and also links with the software.

Similar technologies may require another keyboard or PC in the shop, he said.

Source: Bakery and Snacks