Presenters at the IDDBA’s Dairy-Deli-Bake 2012 seminar and expo in New Orleans will provide insights on merchandising to the evolving shopper bases.
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In-store bakeries are benefiting from strong cake sales, and additional growth opportunities remain.
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Once obscure ethnic items can become big sellers, if you know your shoppers and the latest food trends.
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Relatively few retailers are offering gluten-free selections in their in-store bakeries. Yet growing shopper demand for such products is creating potentially solid revenue opportunities.
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Officials with Goochland, Va.,-based 3 Fellers bakery announced this week they will soon have gluten-free desserts available in the bakery section of Whole Foods grocery stores.
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Tulsa, Okla.-based convenience store company Quiktrip opened its latest Generation 3 prototype store, which puts a great emphasis on fresh perishables, in Wichita, Kansas Jan. 12.
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Consumers still crave cupcakes but some signs are emerging that demand may be slackening. To keep sales strong, try exotic flavors and keep on eye on the competition.
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Supermarket bakeries are popular, but operators must improve key elements if they want to further strengthen their relationships with consumers.
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In-store bakeries are well-positioned to attract shoppers seeking desserts for the holidays. To maximize revenues, operators must leverage strategies to grab businesses from the center store and outside retailers.
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Cake is king in the supermarket bakery. Driven by increasing sales of cupcakes, cakes remain the leading bakery category with average weekly sales per store of $2,904 for the 52 weeks ending 7/30/11, up 2.2 percent versus the year-earlier period, reports the Perishables Group, a Chicago-based fresh food consulting firm.
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