How Bakers Can Cut Costs - Simply by Changing the Icing on the Cake

07 September, 2009
Rich's
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Across the food industry, costs are at an all-time high, skilled labour is at a premium and waste is affecting the bottom line like never before. Combine these factors with a downturned global economy that’s forcing consumers to eliminate excess purchases or “treats”, and independent, retail and industrial bakers in particular are facing an unprecedented recipe for decreased sales.

This white paper describes how bakers across the industry can cut costs, reduce spoilage, accommodate a variety of skill sets and increase profits just by changing the icing on the cake.

Download this Free white paper now - click the link below





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