Crown Bakeries’ Post

A perfect example of lack of food safety culture. The cashier checked temps, noticed an elevation, and submitted a work order. The cashier has done his/her job. End of story. (Or is it?) Clearly there is a lack of culture/training/understanding, however. Does the cashier understand the risks at hand and that further intervention is required? Is there some type of manager or leader who reviews the temp logs and work orders and knows that escalation is needed? How can we safely hold those products until the unit gets repaired? Or do we need to stock out until the unit is repaired? (Usually a stock out of those $18 sammies is enough to catch the bean counters' attention and get things moving.) To further complicate things, an airport is typically a contract management situation where the airport owns and maintains the equipment while the contractor staffs and manages the daily operations. This often leads to championship level finger- pointing matches. Effective corrective actions need to address both symptom and system. Symptom: Sandwiches are out of temp, throw them out. System: Why are the sandwiches out of temp and how do we prevent this from happening again? How often has this cooler been failing and why?

“Indulge in the sweetest treats on Long Island! 🍰 Explore the top 5 bakeries serving up deliciousness that’s too good to resist. From gourmet cupcakes to artisanal bread, Long Island’s bakeries have it all. 😋 #LongIslandBakeries #SweetTreats #BakeryLove #YummyEats #LocalDelights #DeliciousDesserts #FoodieAdventures #BreadAndPastry #TastyTreats #BakeryFinds”

I've developed hundreds of products in my time, but I'll definitely remember this one! What you see here is a gorgeous polished ad, but it's the culmination of 18 months of NPD. Here are my top 3 takeaways from Capilano Hot Chilli Honey: 🌶 DO walk your product to a supermarket to check what the lighting and shelf position (shadows!!) does to your product presentation. We almost had a beige label, but doing this test showed white was the right choice. 🌶 DON'T discount the learnings from those that came before you. We bought a range of other chilli infused honeys and absolutely pulled them apart to learn everything we could. Within the product group we observed phase separation, crystallisation and high moisture borderline-fermenting chilli honey. A lab analysis report confirmed the preservation hurdles I needed to employ, trialling a variety of chilli formats solved the fermentation issue, and a specific blend of honey floral varieties meant we could slow crystallisation for our consumers who love to drizzle! I formulated our chilli honey to have superior product stability and eating quality, but I owe much of this learning to our competitor's work, not just my own. 🌶 DON'T overcomplicate a name. We pitched it as "Pizza Honey", then "Hot Honey" but people kept asking what the product was. We ended up marketing this product as it is, honey with real habanero chilli in it. Simple. People will still put it on pizza, chicken wings, salad, cheese, work lunches and stirfry because it's an inherently versatile product. We even had someone recently tell us it's great on yoghurt for breakfast. While chilli honey yoghurt isn't everyone's cup of tea, I read that as we could've gone even hotter with the chillies!

WHY IS PI DAY UNLIKE ANY OTHER FOOD HOLIDAY? Pi is a magical number and it touches so many channels within the food industry. Being universally known, and used, promotions can be marketed in every country across the globe. Grocery, restaurants, and food manufacturers can embrace this unique and fun opportunity for sales. Pizza, apple & peach pie, and the classic chicken pot pie, all have a place at the table (best if round) in this mathematical themed food holiday. Retailers can increase sales in the frozen, bakery, dairy and grocerant departments. Pizzerias can couple a promo with classic pizza and the dessert pizza. Frozen food manufacturers can celebrate with the nostalgic chicken pot pie, pizza, fruit pies and the list goes on. Imagine the opportunities for food producers to partner with k-12 to have fun with math in the cafeteria. Pi Day has arrived and it makes me long for the year 2015 @ 9:26:53 (a.m & p.m) Let’s capitalize on this opportunity to educate, celebrate, and increase sales. Jennine Keller Arjun Chakravarti Roxanna Y. #piday #foodindustry #pizza #chickenpotpie #marketingandadvertising

With a decline in pub visits, there's been a noticeable impact on the purchase share of classic pub fare, according to recent data from Lumina Intelligence Eating and Drinking Out Panel. Chips/wedges/fries and burgers have seen a dip of -9.9ppts and -8.4ppts respectively. This trend highlights fewer pub occasions, which are directly influencing the demand for traditional favourites. On the flip side, the rise in restaurant occasions reflects an interesting surge in steak and pasta dishes this year. Learn more about Lumina Intelligence EDOP: https://lnkd.in/dvVn2h9 #marketinsights #marketreasearch #foodanddrink #foodanddrinkindustry #pubsandbars #chips #burgers

First impressions are crucial; so ask yourself, how exceptional is your bread? Loaves, Focaccia, Dinner Rolls, Brioche, Hoagies—if you're uncertain, we're here to assist. Elevate your bread game! #RealIngredients #Bread #CarbLoversUnit #BreadManBakingCompany

Latest on International Bakery: Impact of cost-of-living crisis on bakery, latest report shows A new UK report by Baker & Baker has highlighted the significant impact the cost-of-living crisis is having on businesses such as bakeries, convenience stores, higher education caterers, pubs and coffee shops. Read more here: https://lnkd.in/eyVQ5QWr #Bakery #Foodindustry #Foodmanufacturing #Production #Foodtrends Chapman Poole

Burger King is on a roll this month with their latest stunt menu items. The chain’s “novelty burgers 🍔” for lack of a better term, have been on a steady trickle for the past 10+ years, and have taken many forms: from seasonally or culturally thematic (remember the Halloween Whoppers' color-dyed buns, and what happened in the bathroom?), to outrageous with some kind of gross-out factor designed to trigger responses on social media (like the below). In early July, "Burger King Thailand" announced the ‘real cheeseburger’: 20 slices of American cheese 🧀 on a signature Burger King sesame seed bun. This 2000+ calorie monstrosity (based on calcs of ~102 calories per slice for the average American cheese x 20) might originate from the Thai arm of the burger chain (as marketing proxy) but it’s all strategically designed for global #marketing, to get tons of airplay in the US and elsewhere. Up next, also from Burger King Thailand, the ‘real meat burger,’ offered with multiple "real meat" burger patties on a bun, and 'plain': no cheese, or pickles, or other condiments. Once again, this menu addition generated a wave of coverage designed to achieve one thing: make you think and talk, about the char-broiled King 👑. When you market a #legacybrand, it gets tougher and tougher, and more expensive, to keep the buzz going as the brand ages. Burger King has handled it masterfully for a very long time. Now, if only they could get those French fries right. #marketing #fastfood

When I started Gringuita Cookies in the summer of 2020, I had no idea what I was doing. I had never taken a business class in my life, had only recently returned to the US from Uruguay, where I had been living the previous two years, and didn't have the faintest idea of what industry I was entering (what the heck is CPG?). I had one goal, two words: Whole Foods. I might have been lacking knowledge, connections, and financial backing, but I did have experience selling my gourmet cookies for about a year while living in Montevideo (capital of Uruguay, stay with me people). I figured it'd be easier to start a business in English, my native language, than what I had been doing, which was marketing the cookies in Spanish, not my native language. Also, I was stuck in the US because, well, Covid. (Contrary to popular belief, I was not planning on leaving Uruguay, but came back to quarantine with my family for what I thought would be a couple of weeks. That clearly did not work out for me.) So how did I go from ground zero with no resources to landing my product on my dream retailer's shelves in under four years? -started with $3k (enough for rent in a shared commissary kitchen, some supplies, and ingredients). I only reinvested profit for the first ~3 years. -mixed over 4,000lbs of dough with my two hands before getting access to a commercial mixer -moved from the shared commissary to a catering company's kitchen, then to a bakery, where I was able to use their bakery equipment after hours. -joined every farmers market. Some weeks I popped up at 6 markets, rain or shine (emphasis on the rain). Sometimes there were two thousand people in attendance. Sometimes there were just two. -went from labeling my packaging with a Sharpie, to using colorful stickers, to the printed packaging you see today (I drew my logo, and the photos were taken with my right hand while I was holding the cookie in my left hand) -cold called the best gourmet markets in South Florida and started distributing to them myself. -received a small loan through Quickbooks and moved into my own commercial kitchen *sigh of relief* -was selected to be part of WFM's Local and Emerging Accelerator Program (LEAP). Over a thousand brands applied, only 10 were selected. (!!!) -passed my first SQF audit without hiring a consultant -onboarded with GFI, my first national distributor, and delivered two pallets, almost 1500lbs of dough -received my first equity investment upon completion of LEAP -sold out of each SKU in the Whole Foods in Palm Beach Gardens, which just so happens to be a few minutes down the road from my very first pop up back in the summer of 2020. You know the quote, “If you think you can, or you think you can’t, you’re right”? I’d like to change that to, “If you think you can, you’ll try.” Whether this will be a success story or not, it sure has made my life more interesting. Thank you to everyone who has helped, supported, and encouraged me along the way.

🍗 Happy National Fried Chicken Day! 🍗 Did you know? According to our latest survey, a whopping 79% of fried chicken fans prefer ordering from restaurant chains like KFC, Popeyes Louisiana Kitchen, Chick-fil-A Restaurants, and Raising Cane's Chicken Fingers over c-store and grocery chains. Whether it's the crispy tenders, savory buckets, or mouthwatering sandwiches, these spots are a top choice for satisfying that fried chicken craving. Join us in celebrating today by indulging in your favorite fried chicken and sharing your delicious moments with us! Don't forget to tag your go-to spot and spread the love for #NationalFriedChickenDay. Curious for more insights into consumer preferences? We've compiled a detailed infographic with additional trends and data. Download the full infographic and dive deeper: https://hubs.ly/Q02Fsrn10 #FriedChicken #ConsumerInsights #NationalFriedChickenDay