How to Take Advantage of the Challenging Economy to Bake a Better Tomorrow

Your customers have a choice.

We see it every day.  In the news,  at the store,  filling up at the pump - reminders of the recession that's taken hold around us.  Unemployment is up, consumer confidence is down, and the global economy is struggling. To say that the financial climate is 'grey' is putting it nicely!

Admittedly, businesses everywhere are feeling the pinch.  For many of them, the first reaction is to cut spending any way they can.  Bakeries, pastry shops, bagel stores and pizzerias alike are all looking for ways to save. 

Unfortunately,  recessions are fueled by fear;  and that can lead to poor decision making.  While it may be both necessary and wise to trim the proverbial "fat" from your business, doing so with only short term benefits in mind can be detrimental.  What question should you really be asking yourself right now?

“Do I plan to be in business 5 years from now?”

If the answer to this question is "Yes!", then here are some things you can do in these troubled times to help ensure a brighter and more prosperous future!

Give Your Front-end a Facelift

If you run a retail operation, take advantage of these slow traffic days to give your front-end a makeover!   A fresh coat of paint, maybe some new lighting and updated decor can all be done on a budget, and they can go a long way to making  a huge impression. 

Think outside the box as well.  If  you're struggling with old refrigerated displays that keep shutting down on you, updating it may be just what you need.  Not only will a new display units be aesthetically pleasing to your customers, but more efficient models may actually save you on maintenance and energy costs over time.

Remember, if you're store looks like it's going out of business, then your customers may assume that you are.  A fresh look can show your customers that you care about your shop and their experience when they come to visit.  Make it a pleasant one, and they'll keep coming back for more!

Update Your Marketing Programs

Unfortunately, marketing dollars are usually the first casualty in a recession.  However,  the down-time of a sluggish economy gives you a great opportunity to review and revamp a lot of your existing material.  Pull out some of those old ads of yours and see if you can't reuse some of them.  Just like your store front, a little update can go a long way.

Take advantage of all of the opportunity that the Internet has to offer as well.  A well designed and informative website can go a long way toward getting you good placement in the search engines.  Social media sites such as LinkedIn, Twitter and Facebook are free, and they are a great way to build your network and communicate with your customers.  Even pay-per-click campaigns like Google Adwords or Microsoft Advertising (via Bing.com) can offer you great exposure at a very reasonable price.

Keep in mind that the everyone is feeling the heat in today's economy.   That means that media outlets and design houses are out there vying for work, too - and that could mean big savings for you.  Price out  things like website redesigns, print ads, flyers, even TV and radio spots.   Shop them around a little bit and you might be pleasantly surprised at the deals you can find!

Replace Old Production Equipment

Cash flow is tight and fuel costs are on the rise.  That old, inefficient  equipment you have running in the back may be bleeding you dry - and you may not even realize it. Efficiency is the key to profitability, and cost effective, quality equipment will save you time and money in repairs, maintenance and excessive labor fees .

Consider this; bakers all around the country are finding that a fuel efficient deck oven can save more in fuel costs than the lease payment itself,  and can even return money to their bottom line!  That money that can be used to offset the increased cost of ingredients and other expenses. In addition, because there are no moving parts and no boiler to sustain, maintenance costs and related downtime are held to a bare minimum.

A new cookie depositor can offer substantial savings as well.  It's ease of use and highly efficient design can do the work of three people at significantly less expense.  Even consider something as simple and affordable as a new divider/rounder that will help you increase productivity and maintain consistency throughout your production process.

The truth is that customer satisfaction is essential to your businesses survival.  New equipment will give you the quality and consistency you need to keep your customers coming back for more.

Get Out There!

Network, network, network!  Get out in front of your customers and let them know you're there!

If you're a wholesale operation, take advantage of some down time to get out of your facility and go visit existing customers - or even pop in on some new ones.  Sometimes all you need to do is stop in and shake hands, and your customer will remember the effort you made.

If you own a retail location, don't be an absentee owner.  Make sure you're in your store front interacting with your customers.  Talk to them, find out what they like or don't like about your operation.  Also, consider participating in local community events.  Donating some food or your time is a great way to network with new and existing customers - and free food will certainly make them remember you!

Conclusion

These troubled economic times are scary for sure; but for those of us willing to work for it, opportunity can still be found all around us.  Give your store a facelift and leave a lasting impression with your customers.  Take advantage of competitive pricing to update obsolete marketing material.  Replace old bakery equipment and save big on fuel, labor and maintenance costs.  Most importantly, get involved with your customers.  Remember that your customers have a choice.  Be sure to give them reason to choose you!

About Empire Bakery Equipment

Empire has been America's leading Bakery Equipment supplier  since 1977.  We supply successful bakeries all across the country with spiral mixers, deck & rack ovens  and a complete selection of production equipment.  We feel that the greatest measure of our success is your success!

Visit us online at http://www.empirebake.com,  or call 1-800-878-4070 to speak with representative today!

Which Cookie Machine is Right For Me?

With so many varieties available, it's no wonder America loves cookies! For so many bake shops around the country, cookie production has become a very profitable revenue stream. Now you want a piece of the action - but where to start? Choosing the right cookie production equipment may seem like a daunting task, but by answering just a few simple questions, you can easily resolve your cookie confusion and take the first steps toward profitability.

What type of cookie do you plan to produce?
Cookie production has nothing if not diversity! Drop Cookie Machines, (also known as Spritz Cookie Machines), deposit cookie dough through a round or shaped depositing head. These heads can be Stationary, Rotary or Multilevel - giving you an almost endless selection of sizes and shapes. Wire-cut Cookie Depositors extrude your dough through a pre-formed mould, then cut the cookie to the desired thickness with a wire. For a rolled or stamped cookie such as a shortbread biscuit, a Rotary Moulder Cookie Machine would be the ideal choice. Finally, if you're planning to work with a batter to make cupcakes, muffins, or sheet cakes - a Fluid Depositor may be high on your priority list. Whichever cookie type fits your plans best, it's important to identify it early so that you can select your equipment accordingly.

How many different cookie types would you like to carry?
Once you have a handle on the types of cookies you have to choose from, it's time to decide how many different types you'd like to make. Do you want to focus solely on Stationary Drop Cookies, or will you want to make Multilevel Drop Cookies as well? Do you need a Wire-cut Cookie Machine, or maybe you want the flexibility to do it all. Whatever your choice, be sure to look for equipment that will fit your needs.

What sort of production volume are you considering?
Knowing your production capacity is important before you speak to anyone about a new Cookie Machine. Are you looking to produce 1000 cookies a day or 10,000? Purchasing more machine than you need is a waste of your time and resources. Inversely, purchasing too small of a machine will just lead to quality loss and inevitable equipment replacement. Both mistakes will only wind up costing you money. Be sure you keep your long-term goals in mind when making your cookie machine investment.

Whether you're looking to expand your existing production, or simply add to it - choosing the proper equipment is key. The right cookie production equipment can increase your efficiency without sacrificing the quality of your product; saving you time and money while still giving your customers the excellence they've grown to expect from you.

Empire Bakery Equipment offers a wide range of Cookie Depositors for every space and budget. We are certain to have a system that will meet your every production need! Please visit our website at http://www.empirebake.com/ for specific product information and to see video of our Cookie Equipment in action. Contact Us Today to have one of our friendly and knowledgeable sales staff select the equipment that is right for you!

1-800-878-4070 • info@empirebake.com

Proof Positive: Changing from wood to plastic proofing baskets.

Changing from wood to plastic proofing baskets enabled Corner Bakery to improve maintenance and increase production.

Corner Bakery understands the “art” of artisan baking. They take pride in their personal approach to producing high-quality, hand-crafted breads for their many retail food service locations. “What makes us stand apart is the fact that we use only the finest ingredients, and we never take short cuts,” states Dwight Liebau, General Manager of Corner Bakery’s Dallas Commissary.

For years, Corner Bakery had been using ‘willow’ wicker proofing baskets with cloth liners to mould their two sizes of boule bread and oblong specialty loaves. In response to local health guidelines, sanitary issues became a concern.

“After washing, the baskets would need to go into an oven for 72 hours to dry, metal staples in the baskets would be prone to rust, and we had to throw them away when they began to fray,” says Mr. Liebau.

With over 2,000 baskets in use at one time for the boule bread line alone, Corner Bakery began looking for a better solution. Last year, they purchased plastic proofing baskets from Empire Bakery Equipment located in Hempstead, New York. Mr. Leibau believes that Empire’s baskets solved the concerns of health officials.

According to Liebau, production is never impaired using the new baskets.

“Cleaning and sanitizing is done the same day as opposed to the two or three days it took to clean the wicker. Plastic holds up to moisture better and cloth liners are eliminated since product doesn’t stick to the bottom. We can use a light coating of mineral spray if needed, but we mostly just use a dusting of flour and the product does not stick,” says Mr. Liebau. “The plastic proofing basket is a good economical alternative to wicker baskets.”

Empire Bakery Equipment offers a complete line of plastic proofing baskets in a variety of shapes and sizes. Click here for a complete list of what's available.

For more information, call 1-800-878-4070, e-mail info@empirebake.com, or visit us at http://www.empirebake.com/.

Increase Your In-Store Bakery Business with High Quality Artisan Breads

Jason Ferreira owns five of the over 100 Met Food supermarket locations in the NY area. He had a vision to increase his supermarket bakery business by offering his customers better quality artisan-style breads. Until that time, he was buying par-baked bread from a local supplier and baking it off in a small convection oven. Jason knew that in order to compete with the local Italian bakeries, he needed to replace his existing oven and start making his bread from scratch.

As Jason began shopping around, he discovered that most of the deck ovens on the market were made for large wholesale bakeries and too big for his small supermarket bakery. His head baker suggested that he give Empire Bakery Equipment a call. Empire introduced Jason to the stone-hearth gas-fired MiniTube Oven. The MiniTube was a dream come true because it fit into his limited space and delivered the high quality artisan-style bread that he wanted to sell. Additional bonuses were the low energy costs and easy maintenance.

“Empire really took the time to educate me and my baker about the oven, its capabilities and its advantages versus the other types of ovens. The vapor tubes distribute heat evenly throughout the oven so there is no need for moving parts. Less moving parts means less maintenance. The result is a consistent quality product. My baker is very happy with the MiniTube. It definitely gives us a superior product.”

Shortly after Jason purchased the oven, he began advertising his new breads. “Customers were so pleased with the quality of the bread, they started coming back in droves”, said Jason. “My bread is ‘up-to-par’ with the best Italian bakeries around. The consistency of this bread is perfect! The outer layer has a nice crisp texture and the inside is soft and flavorful.”

In addition to improved quality, Jason can now offer many more varieties of bread. French Baguettes, Long French Bread, Semolina, Italian, Whole Wheat Italian, Round Semolina, Large Oval Semolina, Portuguese Rolls, Cuban Bread, Rye Bread, Focaccia, Garlic Bread, Garlic Toast and Garlic Knots are baked daily in Met Food's New Hyde Park location.

“My bakery business has greatly increased since I purchased the MiniTube Oven. It is a great energy and space saver that truly delivers an excellent product”, explains Jason. “I would highly recommend this oven to other supermarkets.”

Jason finds Empire to be an excellent source for all of his bakery equipment needs. They supplied Jason with all of the equipment that he needed to make the dough from scratch, and prepare it for baking. Now, Jason is in the process of purchasing 2 rack ovens from Empire to make fresh cakes, cookies and pastries. In addition, he has since branched out into the wholesale bread business, supplying local delis with his bread.

The MiniTube is available in a wide variety of sizes to fit your needs and space. Let Empire help you expand your product line, improve the quality and consistency of your existing products and drastically reduce your fuel costs.

To find out more, call us at 1-800-878-4070 or visit us at www.empirebake.com.

With Oil Prices on the Rise Again, How Can I Save on Fuel Costs?

Joe DiFiore, owner and operator of Monreale Bakery in Hicksville, NY, asked himself this very question. He found his answer in Empire's Vapor Tube Deck Oven. By replacing their traditional revolving tray oven with an Empire LF Deck Oven, Joe saved 75% on his existing fuel bill.

“My energy usage is now one fourth what it was when I was using the old revolving oven", stated Joe. "The addition of the Empire Vapor Tube Deck Oven has really made my life easier. I rely on Empire Bakery Equipment for all of my equipment and smallwares purchases. Empire always provides me with the quality and service I need to keep my business running smoothly.”

The EMPIRE Difference

Empire's Ultimate-LF Deck Oven is a cement-lined, vapor tube oven. The secret to the LF's fuel efficiency is in its ability to retain tremendous amounts of heat. The burner chamber and firebox are made of oven brick, and the vapor tubes that distribute the heat are encased in poured cement walls and roof. Even when the burner shuts down, the oven continues to provide even, radiant heat to your bread -- just like a brick oven.



In addition, each deck's individual steam generator - located in the fire chamber - is capable of producing consistent steam for your entire production. Gas or oil fired, the LF Deck Oven is available in a wide range of 3 and 4 deck models from 4 to 70 pan capacities. Together, these features help the LF Deck Oven give you the quality and consistency of traditional brick oven baking with the efficiency and convenience that modern baking technology has to offer.

Joe's not the only one to experience the fuel savings the LF Deck Oven has to offer. Here's what some other baker's have to say:

“My fuel bill went from $4,800 a month to $1,200 a month and we get an even bake with perfect crusts, without burning the bottom.”-Frank Cardinali, Cardinali Bakery,West Babylon,NY

“Fuel went from 450 gallons a week to 150. That 66% savings pays for the new oven and then some.Now we feel more secure. The transition was very easy.”-Tommy and Laurence Addeo, Addeo Bakery, Bronx,NY

“I save at least 70% of what I was paying for fuel with my revolver. I was about to get a backup steam boiler to relieve our steam problems. The LF solved all our steam, fuel and space problems and the bread is better.”-Joe Catania, Catania Bakery & Pastry, Queens,NY

“This oven pays for itself. Steam is great...it stays in the oven so my bakery is cleaner. We had a brick oven for 100 years and I wish I had switched years ago. Believe me, it’s fantastic.”
-Enzo Russo, Russo’s,Queens,NY

Your oven is the heart of your business. The Ultimate-LF Vapor Tube Deck Oven’s combination of efficiency and brick oven baking is the smart solution to rising fuel prices, allowing you to save money while retaining the quality and consistency of your bread!

Learn more about Empire's Ultimate-LF Deck Oven on our website, or Contact Us Today!

Direct vs. Indirect Water Chillers

In today's market, customers demand quality and consistency in your product. To that end, precision temperature control is key, making a good water chiller a must in any bakery. But how will you know which one is right for you?

When shopping for a water chilling system, you have many options. The first and perhaps most important choice you have to make is whether a Direct or Indirect system is best. What's the difference?

Direct Water Chilling Systems

A direct water chilling system utilizes a refrigerated "plate" or coil that is submerged directly into the tank of water to be chilled. Once the water reaches the desired temperature, it can either be pumped or gravity fed to its final destination.



Since the cooling medium and the tank are in direct contact with the water supply, they must both be cleaned frequently so as not to adversely affect the taste of the water or finished product. Additionally, a direct water chilling system must be maintained regularly to avoid any leakage from the cooling medium. If the coil or plate leaks, Freon will contaminate the water, ruining the finished product and posing a health hazard.

Finally, because the supply is not under pressure, water must either be pumped to its destination, or the tank must be placed high enough to rely on gravity. This can make a direct water chilling system difficult to clean and service.

Indirect Water Chilling Systems

Indirect water chilling systems separate the cooling apparatus from the water supply, creating a clean and hazard free water chilling method. Freon is passed through a coil that quickly freezes the water around it into a block of ice. The ingredient-water supply flows through the ice block within a separate stainless steel coil so there is no danger of contamination. With our indirect system, the separate tubing units ensure that the water supply and Freon can never cross paths.



Additionally, since the water supply is running through a coil, there is no collection tank to keep clean; and the flowing water provides more than enough pressure to avoid the use of either a pump or gravity fed supply methods. That means you can place an indirect water chilling system anywhere you need it, making it easier to clean and service.

Indirect Water Chillers have quite an advantage over Direct Water Chilling Systems. Owning an Indirect Water Chilling System means that you have no tank to clean, there is no danger of cross contamination, and no pump is required since the water is under normal water pressure. With our indirect system, higher productivity can be easily achieved, allowing you to make a better product, and higher profit with a smaller system.

 
Learn More About Indirect Water Chillers from Empire

Welcome to the Baker's Corner!

Empire Bakery Equipment is America's leading supplier of spiral mixers, deck ovens, cookie and pastry machines and production equipment to the bakery industry. Whether you bake breads and rolls, bagels, cookies, pastries, pizza or anything in between, Empire has the knowledge and experience to not only supply you with the proper equipment, but to support you on your way to success!

In an effort to provide continued support to the industry, we are proud to launch The Baker's Corner - Empire's new web log. Here we will provide you with industry news, product information, production tips and more to help you stay up to date and informed. At Empire, your success is our success!

Thank you for visiting our little corner of the Blog-o-sphere. Remember to keep your eyes here for the latest from Empire Bakery Equipment, and visit our site at http://www.empirebake.com for more!