User generated review sites, such as Yelp.com for the food industry and TripAdvisor.com for the travel industry, have changed how consumers “shop,” both online and off. As a consumer, when I look at those sites, I typically read the super gushy reviews as well as the truly horrible reviews with a grain of salt and try to pay more attention to the middle of the road reviews to see if they align with the type of operation I’m looking for.
On May 6, Brooks Headley, Del Posto, New York City, was named Outstanding Pastry Chef by the James Beard Foundation. Since 1990, the James Beard Foundation has been honoring outstanding professionals in the food and beverage industry. While no money is awarded, a win or even a nomination can increase the buzz for a business, according to foundation president Susan Ungaro.
National bagel bakery features eggs for every meal during National Egg Month
Some things just get better with age. With 25 years of innovation under its belt, Unifiller Systems has been garnering some celebrity status as of late.
As Mimi's Cafe moves forward, two senior-level leaders have been appointed to manage and lead the team on day-to-day restaurant operations. Effective May 1, Stuart Gee took over as regional director of operations for the central United States region, and Daniel Boyd was promoted to senior director of operations services and training.
Amid the maturing world of social media, bakery owner Beth Fahey of Creative Cakes shares how the bakery has streamlined its social media efforts in the hopes of turning the time investment into increased sales.
Frederick's Pastries, Amherst, N.H., has been selected as New Hampshire Magazine's "Best of NH 2013" for cakes.
With a commitment to bakery that began in 1957, Publix has never been a me-too operation. Unique, quality products only found in its bakeries differentiate the 1,069-unit chain from the competition.
Contributed by Hershey Foodservice This treat translates the classic flavors of rocky road ice cream to a grab-and-go bar.
The remodel plan places greater emphasis on fresh as well as an engaging customer experience.
Jody Barrick, the former bakery director of Supervalu Corporate, will join Creative Occasions as sales and business development manager, effective June 3.
Barrick has more than 31 years of experience in the food and bakery segment. In her new role, she will work directly with Mark Erickson, vice president of sales and marketing, on the frozen cake manufacturer's sales and business development segment.
Most bakeries operate in states that have some sort of cottage law on the books. In fact, only Kansas, Montana, North Dakota and Rhode Island have no type of cottage law on the books. All others have at least some type of law or currently have a bill pending.
A study from the Nielsen Perishables Group identified the top U.S. in-store bakeries based on the average rate of department sales.
For bakery owners operating in states with pending cottage laws, make sure that your voice is one that can be heard.
Contributed by Driscoll's. Copyright 2013. All rights reserved. This fresh blackberry pie thickened with quick-cooking tapioca is sure to become a customer favorite.
Dunkin’ Donuts has added a 400-calorie turkey sausage breakfast sandwich to its DDSmart menu of better-for-you options.
AIB International head of food safety Stephanie Lopez shares some tips for implementing a successful food safety and quality program.