Baking & Snack - August 2021 - 34

Foodservice is making a comeback, but bakers will
need to be ready to adapt to certain changes.
by Makayla Nicholis
Innovations in
classic consumer
favorites could
determine the
differentiation
needed to win
back consumers.
©Natasha Breen - stock.adobe.com
R
Restaurants are dusting off their tables. They're sweeping
up their floors. Dining operations are resuming and evolving,
and bakers need to know how to keep up. As vaccinations
become more widespread, consumers are gaining the
confidence to return to their favorite joints in person.
There are high hopes all around for normalcy returning
to foodservice. However, the pandemic did change
the way consumers have been eating, and that is unlikely
to disappear entirely, even as people become more comfortable
visiting restaurants again. Dependence on athome
cooking, takeout and delivery has offered a convenience
to consumers they are not apt to let go of. This
means bakers will need to innovate and adjust to keep
their products top-shelf in shifting conditions while also
bearing in mind the continued necessity for food safety.
Letting their feet do the talking
The current state of the foodservice industry can best
be defined as promising. While event venues, universities,
cafeterias and vacation services are still struggling
34 Baking & Snack August 2021 / www.bakingbusiness.com
to fully recover, services such as drive-thrus and takeout
are flourishing as much as ever. In-house dining is also
experiencing a comeback.
" Considering the number of population dense areas
of the country still under some form of restriction, we
believe the storm of demand is just beginning to brew, "
said Mark Marcucci Jr., national director frozen, Alpha
Baking Co., Chicago. " Even in markets already considered
open, there are still significant segments that
haven't returned to their normal operations, providing
additional cause for further increased demand as markets
fully open up. "
The United States Census Bureau Advance Monthly
Retail Trade & Food Services reported April 2021 sales
were up $16.9 billion from the drop in 2020 and up $1.1
billion from 2019, before coronavirus (COVID-19).
Cordia Harrington, chief executive officer, Crown
Bakeries, Nashville, Tenn., said she has seen its quick
service restaurant (QSR) and other restaurant customers
experiencing the greatest rebound in foodservice so far.
http://www.bakingbusiness.com

Baking & Snack - August 2021

Table of Contents for the Digital Edition of Baking & Snack - August 2021

Baking & Snack - August 2021 - Intro
Baking & Snack - August 2021 - 1
Baking & Snack - August 2021 - 2
Baking & Snack - August 2021 - vdg -1
Baking & Snack - August 2021 - vdg -2
Baking & Snack - August 2021 - 3
Baking & Snack - August 2021 - 4
Baking & Snack - August 2021 - 5
Baking & Snack - August 2021 - 6
Baking & Snack - August 2021 - 7
Baking & Snack - August 2021 - 8
Baking & Snack - August 2021 - 9
Baking & Snack - August 2021 - 10
Baking & Snack - August 2021 - 11
Baking & Snack - August 2021 - 12
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Baking & Snack - August 2021 - 18
Baking & Snack - August 2021 - 19
Baking & Snack - August 2021 - 20
Baking & Snack - August 2021 - 21
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Baking & Snack - August 2021 - 24
Baking & Snack - August 2021 - 25
Baking & Snack - August 2021 - 26
Baking & Snack - August 2021 - 27
Baking & Snack - August 2021 - 28
Baking & Snack - August 2021 - 29
Baking & Snack - August 2021 - 30
Baking & Snack - August 2021 - 31
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Baking & Snack - August 2021 - 33
Baking & Snack - August 2021 - 34
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
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http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
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https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
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https://www.nxtbook.com/sosland/bs/2015_12_01
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https://www.nxtbook.com/sosland/bs/2014_12_01
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https://www.nxtbook.com/sosland/bs/2012_12_01
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