Crawford:

Opening and Operating a Retail Bakery

Student Companion Site

Table Of Contents

Chapter 1: Early Steps and Key Decisions

Chapter 2: Lining Up Your Experts

Chapter 3: Operating Plans and Resources

Chapter 4: Product Mix, Equipment, and Design

Chapter 5: Basic Starting Systems

Chapter 6: Staffing and Labor Management

Chapter 7: Rules and Training

Chapter 8: Marketing and Promotion

Chapter 9: Sourcing Ingredients and Costing

Chapter 10: Production Skills and Costs

Chapter 11: What is Bakery Merchandising?

Chapter 12: Pre-Opening, Opening, and Post-Opening

Chapter 13: The Bakery Sales Cycle and Day Parts

Chapter 14: Promotions: Set Up to Execution

Chapter 15: Check-Up, Growth, and Rescue

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