Baking & Snack - February 2025 - 33

What are your company's biggest business
challenges in the next 12 to 18 months?
Labor costs
Food safety
Need for greater automation
Inflationary pressures
Supply chain challenges
Transportation and logistics costs
Changing consumer attitudes/preferences
Regulatory/legislative concerns
Rising health care/insurance costs
Capital constraints
69%
Attracting and retaining a quality workforce 66%
Increased raw material costs
61%
56%
44%
42%
34%
33%
27%
26%
25%
Weaker domestic economy and product sales 25%
Trade uncertainties
24%
20%
Weaker consumer demand for baked goods 16%
Cybersecurity
13%
Weaker global growth and slower export sales 6%
Note: Multiple responses accepted.
ing spend because of rising costs and 40% increasing
spend due to inflation.
" Rising raw material costs are pulling at capital spending
in both directions, " Hellmer said. " They're either holding
off in the hopes that costs will come down or they're
investing now in automation to eventually reduce costs.
Inflationary pressures and interest rates are also inhibiting
their plans. They may still be spending, but they're just not
spending as much right now. "
Lack of labor continues to cause bakers to bolster their
capital spending with 41% reporting some level of increase.
More than half of bakers reported that supply chain
disruption and interest rates will not affect their company
capital spending plans, while about half indicated extended
equipment lead times were not having an effect.
" It's surprising to me that half of bakers said extended
lead times aren't impacting their decision because
it's a part of every conversation around equipment
purchases, " Miller said. " It's changed the way we have to
engage bakers. Suppliers have to be more proactive and
communicate with customers earlier to accommodate
the longer lead times. "
While 2025's investment attitudes may be business
as usual compared to 2024, the positive outlook for both
individual companies and the industry at large signify a
baking industry settling down. Bakers seem ready to exit
the tunnel into a more business-friendly, stable future.
*
bakingbusiness.com | february 2025 | Baking & Snack
33
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Baking & Snack - February 2025

Table of Contents for the Digital Edition of Baking & Snack - February 2025

Baking & Snack - February 2025 - Intro
Baking & Snack - February 2025 - 1
Baking & Snack - February 2025 - 2
Baking & Snack - February 2025 - 3
Baking & Snack - February 2025 - 4
Baking & Snack - February 2025 - 5
Baking & Snack - February 2025 - 6
Baking & Snack - February 2025 - 7
Baking & Snack - February 2025 - 8
Baking & Snack - February 2025 - 9
Baking & Snack - February 2025 - 10
Baking & Snack - February 2025 - 11
Baking & Snack - February 2025 - 12
Baking & Snack - February 2025 - 13
Baking & Snack - February 2025 - 14
Baking & Snack - February 2025 - 15
Baking & Snack - February 2025 - 16
Baking & Snack - February 2025 - 17
Baking & Snack - February 2025 - 18
Baking & Snack - February 2025 - 19
Baking & Snack - February 2025 - 20
Baking & Snack - February 2025 - 21
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Baking & Snack - February 2025 - 24
Baking & Snack - February 2025 - 25
Baking & Snack - February 2025 - 26
Baking & Snack - February 2025 - 27
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Baking & Snack - February 2025 - 29
Baking & Snack - February 2025 - 30
Baking & Snack - February 2025 - 31
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Baking & Snack - February 2025 - 33
Baking & Snack - February 2025 - 34
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Baking & Snack - February 2025 - 36
Baking & Snack - February 2025 - 37
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Baking & Snack - February 2025 - 46
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Baking & Snack - February 2025 - 49
Baking & Snack - February 2025 - 50
Baking & Snack - February 2025 - 51
Baking & Snack - February 2025 - 52
Baking & Snack - February 2025 - 53
Baking & Snack - February 2025 - 54
Baking & Snack - February 2025 - 55
Baking & Snack - February 2025 - 56
Baking & Snack - February 2025 - 57
Baking & Snack - February 2025 - 58
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2025
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