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2
Tips to finding acceptable convenience mixes:
1) Develop vendor relationships.
2) Attend food shows.
1) Sample retail mixes, often the company will have a
mix formulated for the commercial industry as well –
such as Pillsbury and General Mills.
Background Source: http://www.adweek.com/news/advertising-branding/pillsbury-leaves-saatchi-mccann-151841
3
 The best way to find vendors is to ask for
referrals from chefs and pastry chefs working
at other establishments.
 Vendors and professional organizations also
have information on local and national food
shows and quite often participate in them.
Background Source: https://www.specialtyfood.com/shows-events/summer-fancy-food-show/
4
 The list is endless as to the type of
convenience products on the
market.
 New products are constantly
introduced.
 Stay informed by developing a
relationship with your vendors and
by going to trade shows.
 Quality varies widely.
Picture Source: http://www.auifinefoods.com/sweet
5
 CLIENTELLE
 TIME
 SKILL LEVEL OF STAFF
 SIZE OF STAFF
 COST
 QUALITY
 CONSISTENCY OF
PRODUCT
 HEALTH CODE ISSUES
 BAKESHOP EQUIPMENT
CAPABILITIES

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Intro to Cakes Day 1 lecture notes

  • 1.
  • 2. 2 Tips to finding acceptable convenience mixes: 1) Develop vendor relationships. 2) Attend food shows. 1) Sample retail mixes, often the company will have a mix formulated for the commercial industry as well – such as Pillsbury and General Mills. Background Source: http://www.adweek.com/news/advertising-branding/pillsbury-leaves-saatchi-mccann-151841
  • 3. 3  The best way to find vendors is to ask for referrals from chefs and pastry chefs working at other establishments.  Vendors and professional organizations also have information on local and national food shows and quite often participate in them. Background Source: https://www.specialtyfood.com/shows-events/summer-fancy-food-show/
  • 4. 4  The list is endless as to the type of convenience products on the market.  New products are constantly introduced.  Stay informed by developing a relationship with your vendors and by going to trade shows.  Quality varies widely. Picture Source: http://www.auifinefoods.com/sweet
  • 5. 5  CLIENTELLE  TIME  SKILL LEVEL OF STAFF  SIZE OF STAFF  COST  QUALITY  CONSISTENCY OF PRODUCT  HEALTH CODE ISSUES  BAKESHOP EQUIPMENT CAPABILITIES