Archive for the ‘ bakery ’ Category
MANILA, Philippines—What was started as a hobby by a young housewife way back in the 1970s has now bloomed into a highly successful enterprise whose creamy cakes, delectable pastries and delicious meals have practically become an integral part of every Filipino celebration.
Turning 29 this year, Red Ribbon Bakeshop Inc. now has 200 branches nationwide—the latest of which just opened in Zamboanga City—and 25 in the United States. And at the rate it is going, Red Ribbon stands a good chance of beating its rival to the No. 1 slot in terms of branch network in no time.
Since the Jollibee Group took over Red Ribbon—with about 130 branches then—from its founders, Danny and Tess Moran, in 2005, the bakeshop’s network has grown by an average of 25 branches a year.
Red Ribbon president Joseph C. Tanbuntiong expects faster growth in the coming years, given the Jollibee Group’s all-out support for the bakeshop.
Reinventing itself
The job of keeping Red Ribbon’s growth momentum falls in the hands of Tanbuntiong, who joined the bakeshop only last April from sister firm Jollibee Food Corp., and marketing director Albert Cuadrante, also a newbie in Red Ribbon.
Both know that the job on hand calls for much more than just putting up new branches in record time. They know they have to continue reinventing Red Ribbon to keep up with the changing tastes and requirements of the market, and to stay in great shape for the tight competition in the P8-billion bakeshop industry. This, however, needs to be done without losing the Red Ribbon charm that has captivated the hearts of many Filipinos for many years now.
Taste, look and feel
To keep its loyal customers and win new ones, Red Ribbon leaves nothing to chance when it comes to its products and services. “We make sure our products taste and look great, and are affordable,” says Cuadrante.
Its production mill continuously churns out new cakes, pastries and meals that appeal to both the eyes and the palate, and are easy on the pocket. To date, Red Ribbon’s Cakes by Design Centers have more than 500 specialty cakes for all sorts of occasions one can think of—birthdays, graduations, marriage proposals, weddings, anniversaries. These are on top of the traditional cakes and pastries Red Ribbon is known and which are readily available in every branch of the bakeshop.
One can now find and get from Red Ribbon the types of cakes that, in the past, can only be bought from specialty or independent bakeshops at more affordable prices and with added service. It offers photo cakes-while-you-wait (photo cakes used to be ordered days ahead from specialty bakeshops), character cakes, as well as cakes originally designed by the buyers.
Innovations
Red Ribbon also has “localized” cakes carrying themes of the locality where a branch is situated, such as Muslim-theme cakes in the South. It also studies and adapts to the preferences of the people in the areas it serves.
For instance, certain branches in the United States have loyal Latino customers, which Cuadrante says, is a fast growing market for Red Ribbon branches in the United States. So they came up with cakes and pastries that these particular customers want, such as the Tres Leches, ube and mango cakes.
Visual identity
Taking a step ahead, Red Ribbon took into its fold two of the country’s top fashion designers—Frederick Peralta and Rajo Laurel—to design beautiful wedding cakes that take inspiration from the latest trends in the wedding fashion world. The two came up with a wide array of wedding cakes lineup—from the classiest for the grandest weddings to the simplest yet elegant types for simple weddings.
One of the many developments that transpired after the Jollibee Group took over Red Ribbon was the change in the brand’s visual identity. Without losing the old charm, the new owner injected in the brand a more contemporary and dynamic look. With this comes the new store look with a more modern, contemporary design that will give customers a delightful dining experience. The change in the stores’ look is ongoing, but the new ones now sport the new look—with the Red Ribbon colors such as chocolate, mocha, mango yellow and ube violet dominating the stores.
The Tanbuntiong-Cuadrante-led team will also pursue the aggressive opening of new stores in the country and overseas. Its first foray abroad outside the United States, according to Tanbuntiong, will likely be Mexico simply because Mexicans have the same palate as Filipinos.
Branch network expansion can be done by the company itself or through franchising. Of its 200 branches nationwide, almost 50 percent are franchise stores. But Red Ribbon is very strict when it comes to choosing its franchisees to ensure that the quality of its products and services will not be compromised.
“They have to meet our capital requirement and they have to have good locations. We check their background, we want to make sure we share the same values and commitment. We make sure they will abide by our standards and support our objectives,” Cuadrante says.
The Red Ribbon management is involved in every step of the establishment of a franchise store, even in the recruitment of its staff. Once a franchise store is on stream, it has to undergo regular audits by the mother company. Red Ribbon has a scoring system for its franchisees and it rewards with incentives those who do well. For those who don’t, corrective actions will be undertaken.
“It is like entering marriage. We don’t want to end up in divorce,” he adds.
Source: http://business.inquirer.net/money/topstories/view/20080921-161907/When-success-tastes-just-as-sweet
When news came last month that the Jenny Lee Bakery was closing, Nick Mancini Hartner was sad to hear his relatives were having business problems. But as the owner of a baking business himself, he also thought he might see an opportunity.
Meanwhile, across town, Prantl’s Bakery co-owner Lara Bruhn heard about the longtime Pittsburgh bakery closing in a radio news report that came on as she was getting up one morning. “My husband took one look at me and said, ‘Don’t you even think about it.’ ”
But she did and Mr. Hartner did and now two well-known names in the region’s bakery scene are mixing up a venture to bring a hometown bakery operation back to Downtown’s Market Square, renting the 2,000-square-foot store where Jenny Lee long sold its butterhorns and cinnamon raisin bread.
In the next week or two, the two bakeries plan to open a store with one counter devoted to Mancini’s Bakery breads and pepperoni rolls, while another displays the breakfast items, cookies, cakes and, yes, burnt almond tortes that Shadyside-based Prantl’s has built its reputation on.
“I think our products potentially have a really great synergistic effect,” said Mr. Hartner, who was at the Market Square location yesterday with Ms. Bruhn as they worked to get the space ready.
Back when Jenny Lee closed in August, the landlord said he was interested in finding another bakery to take the space. Nick Nicholas, operator of Nicholas Coffee Co. on the square and the owner of several buildings there, knew that might be a challenge since so many independent bakeries have closed in recent years.
That he got not one, but two, takers reflects both their individual ambitions and their agreement that sharing would reduce expense and risk.
Mr. Hartner has been thinking about expanding since he started a retail bread operation in the Strip District a few years ago. He described the business as a family franchise of the Stowe-based Mancini’s Bakery business that’s been around since the 1920s and is now led by his mother, Mary Mancini Hartner. He’s descended from bakers on both sides, which gives him connections to the Baker family that owned Jenny Lee.
The Market Square store had a good location but the size was intimidating. “It’s actually a fairly big place for a bakery,” he said.
Ms. Bruhn is one of four partners who bought the more-than-40-year-old Prantl’s Bakery almost two years ago from founders Henry and Jane Prantl. The other partners are Annette Mich, Vickie Pisowicz and Ms. Bruhn’s husband, Matthew.
In Shadyside, the strategy has been to maintain traditions that customers have supported for so long. The opportunity to try something a bit different was tempting, said Ms. Bruhn.
Besides, she asked, “How often does a bakery get to move into a bakery?” Taking a space meant for the same use should make it easier to get ready for opening day, which could come soon. In addition, customers are used to coming to that location for baked goods.
It hasn’t hurt that Market Square has seen a bit of a resurgence lately as nearby business developments and a city effort to improve the setting have begun to attract attention. New tenants such as Dunkin’ Donuts combined with familiar places such as Original Oyster House and Primanti Brothers have brought in more customers looking for food.
The two business owners concede opening a new venture during an economic slowdown may not appear to be the best timing. Ingredient prices have been soaring this year and customers are watching their pennies.
In the past, Ms. Bruhn said, people who called in orders over the phone didn’t always ask about pricing. Now they do so regularly.
But sales have held up, both said, and they hope the combination of location and the established brands will make the new store a destination for Downtown office workers.
By Teresa F. Lindeman, Pittsburgh Post-Gazette.
Teresa F. Lindeman can be reached at tlindeman@post-gazette.com or at 412-263-2018
Source: http://www.post-gazette.com/pg/08264/913595-28.stm
Related post:
- Prantl’s, Mancini’s opening joint store in Market Square
- 2 companies to open Market Square bakery
- Shadyside’s Prantl’s, Mancini’s take Jenny Lee’s spot
A BAKERY which was heavily infested with mice in London’s East End was ordered to pay almost £6,000 by magistrates.
Environmental health officers discovered the infestation when they visited Rinkoff’s in Vallance Road, Whitechapel.
They found mice droppings on shelves, on the floor, in bakery equipment and on the display baskets containing bread, bagels and rolls.
Officers concerned for public health closed the premises in October, Thames magistrates heard.
But the owners undertook to carry out pest-proofing work and were then allowed to reopen the shop a few days later.
They were fined £4,000 with £1,738 legal costs last Friday after admitting contravening food safety regulations.
Rinkoff’s has now spent £20,000 on refurbishing the premises which has dealt with the failings identified by Tower Hamlets food safety officers, magistrates were told.
–
Source: http://www.eastlondonadvertiser.co.uk/content/towerhamlets/advertiser/news/story.aspx?brand=ELAOnline&category=news&tBrand=northlondon24&tCategory=newsela&itemid=WeED17%20Sep%202008%2020%3A50%3A14%3A707
Various kinds of Chinese–made powdered milk and other milk products of dubious quality sold in Ho Chi Minh City are being used for making cakes and yoghurt, a senior health official says.
Dr. Le Truong Giang, deputy head of Ho Chi Minh City Department of Health, says his department on Tuesday has asked the city market management and district people’s committees to carry out mass inspections of milk trade and processing procedures.
Inspectors from the Ministry of Health and concerned departments have inspected many stores and supermarkets in Ha Noi.
They affirmed that contaminated powdered milk produced by China’s Sanlu Group is not available in the country.
In the aftermath of the Sanlu baby formula scandal in China that has left two children dead and more than a thousand with kidney stones, New Zealand dairy company Fonterra, which holds a 43% stake in Sanlu, announced that their milk products with the Anmum, Anlene and Anchor trademarks available in Viet Nam are safe for customers.
A company representative said that the Chinese government has recalled all the melamine-tainted milk from shelves in China.
–
Source: http://english.vietnamnet.vn/social/2008/09/804334/
Related News:
Deadly milk not sold here
Baby Formula Milk Sold In Country Safe Says Health Minister
Baby formula sold in country safe, says health minister
A bakery has taken the unusual move of reminding its customers that its indulgent treats are not good for you – with the aim of encouraging them to make healthier choices.
Graham’s Bakery has become the first independent bakery in the UK to implement the traffic light food labelling system. The family-owned business, based in Co Down, has broken ranks with the majority of indulgent food producers – who traditionally opt out of using a food labelling scheme – to follow the lead taken by supermarket chains like Sainsbury’s and Asda who use the traffic lights system.
The front of pack labelling system highlights the amount of fat, sugar and salt used in food products in an easy format, using red, green and amber colour codes to signify whether the content is high, medium or low.
Esther Anderson of Graham’s Bakery said she is aware that its indulgent cake range, which includes a Belgian chocolate sponge and banoffee cake, will be sporting mainly red and amber on the box.
“Consumers want to know about the fat and sugar content of the food they are eating and we see it as our corporate responsibility to be clear and honest about that,” said the managing director.
“We are aware that the labels on our products will be mainly red and amber but we are emphasising the fact that our cakes are largely indulgent treats and we are not recommending they are eaten with every meal. We believe everyone deserves a treat now and then, and in moderation this is perfectly acceptable.”
The size of cakes in the new Graham’s indulgent range has also been reduced, so that average portion sizes are smaller.
Ms Anderson added: “The important thing is that consumers have the information they need to make informed choices about their diet to ensure it is balanced. We would never advocate that cake is eaten instead of fruit and veg for example, but, as part of a healthy diet, a small treat will not have an adverse affect.”
As part of a wider drive to make its products healthier, Graham’s has also removed saturated fats, artificial flavours and colouring from the indulgent cakes and is researching ways to include whole grains in its recipes.
–CLAIRE HARRISON HEALTH CORRESPONDENT charrison@belfasttelegraph.co.uk Belfast Telegraph, September 18, 2008 Thursday County Edition
Source: http://www.packagingdigest.com/articleXml/LN853760113.html