As bakeries around the country work to balance the skill sets and resources they have available to them amid a shrinking work force, they are also looking for ways to reduce the labor required to fully stock their cases with a smart assortment created to drive traffic and sales. Dawn Foods Senior Manager of Buy/Sell Category Marketing Traci Maginn shares tips and strategies for transitioning a portion of bakery products from scratch to frozen without sacrificing taste or quality.
“Bakers are dealing with several factors right now,” Maginn said. “It’s not only the reduced labor pool, it's the required skill sets of the team members, the hours they are available to work, the time it takes to train, and the investment necessary to recruit, hire, retain, and build a team in general. Owners and managers are keeping more moving now than they typically do, and once you realize the solution isn’t to only hire people, you then start to look at other factors like products, marketing, technology, and more.” Frozen products, either full or partially finished, give smart bakers a head start on creating products that meet demand while using fewer resources and ultimately costing less.
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