Even as soaring commodity prices, especially for wheat and oil, exert unprecedented pressures on the industry’s top and bottom lines, operators in the bakery-cafe segment are fighting back by adding new products and portion sizes, strengthening under-performing dayparts and services, and stepping up franchising efforts.“Basically, bakery-cafes are trying to be more innovative and relevant to consumer demands,” says Malcolm Knapp, president of Malcolm M. Knapp Inc., a New York-based ...
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