Search 10 Tips to Draw in More Customers from
CSM Bakery Products
Related Links
Q/A Archives
July 2010
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| « Jun | ||||||
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | 31 | |
Related Experts
Sign-up for RSS
Archive for July, 2010
Taking over ownership of existing bakery
Posted by Christine from Rockville Centre, NY, US on July 29, 2010
A Baker friend and myself (cake decorator/baker) are taking over ownership of a bakery. The bakery’s clientele had gone down due to mismanagement of product shelf life and wait time for a la carte brunch/lunch. The product was always quality, and it still is. We are trying to get more customers in with breakfast specials etc. as well as lowering prices that were too high and having a grand re-opening in one month. How can we draw in the customers that may have left before and new ones. Thank you.
Hi! Thank you for contacting Brill.
In order to draw in past and new customers, my recommendation is to make the bakery look inviting; be sure to showcase the changes you've made and get rid of any displays that will get in the way of you and your customers. Adding more self service areas can speed up the line wait as well.
Word of mouth is key too. Treat your grand opening like a grand opening of your first home and treat your customers like you would treat your friends at the grand opening.
Good luck!
Gluten-free products
Posted by Marilyn from Chicago, IL, US on July 9, 2010
Will adding gluten -free bakery products atteact new customers and is it a good idea.
Thank you for contacting us.
In terms of manufacturing, there are physical standards, set by the AIB, that need to be met in order to produce gluten-free products. So you need to keep that in mind that you’ll have to isolate the product to avoid any cross-contamination.
In terms of retailing gluten-free products, research shows that the gluten-free market is growing rapidly due to a growing number of consumers desiring the benefits of eliminating or restricting gluten intake. However, knowledge gaps and a perceived sensory compromise still exist. It is also an emergent niche market, which has yet to reach maturity. There is also danger of gluten-free products suffering in the same way that low/no-carb products did over the second half of the last decade.
Ultimately the decision is up to you.
