Rubicon Bakers, LLC’s Post

A great model of how to be profitable in a challenging industry while making a sustainable difference in people’s lives.

That tasty crusty bun you enjoy today was probably made from frozen dough shipped from Armstrong, B.C., but the company is expanding its operations into Calgary, meaning we can boast another local product, reported the Calgary Herald. "OK Frozen Dough (OKFD) is a family-owned business that has been supplying quality frozen-dough products to western Canadian independent bakers, restaurants, food services and major grocery retailers since 1994. It has grown to become a trusted supplier of more than 100 products made with premium ingredients, and the demand means the company has to increase production capacity. The 30,000-square-foot plant in Armstrong was built 30 years ago and the dedicated team of 50 employees who work there continue to serve OKFD well. But CEO Bruce Glaicar says growth of market share from Vancouver Island to Manitoba meant he needed a new production facility." "After struggling with transportation problems getting product to Alberta and Manitoba on the other side of the Rockies — hampered by construction delays and diversions on the Trans-Canada Highway east of Golden, B.C. — Calgary was an easy choice. It’s also where the grain comes from." "Glaicar has completed the purchase of a building along Wagon Wheel Way in the industrial area of Balzac. The first quarter of 2024 will see the opening of a 36,000-square-foot plant when renovations are completed and OKFD’s new equipment is installed, which will enable it to become an SQF-certified facility validating the company’s stringent food safety program. It will include mixers and forming equipment, and spiral and blast freezers to quick-freeze the products." https://lnkd.in/gtGXpaEg #alberta #industrial #development

Here's a local company that sets a fantastic example for other small food companies -The Farm To Market Bread Co. We love this company and are avid customers! Their sourdough is a staple at our office! It is not just a bakery; it's a testament to the potential economic vitality that local businesses can bring to our city. Each loaf of bread symbolizes the power of supporting local artisans and producers. You're directly contributing to the regional economy by choosing bread from Farm To Market. The money spent here stays in the community, helping to create jobs and sustain the local food system. This bakery is known for its commitment to quality and craftsmanship, offering a wide range of breads that are not only delicious but, importantly, made with Kansas-sourced wheat. That makes it one of the few bakeries able to trace its flour back to the field it came from. That's a big thing. In addition, by supporting Farm To Market Bread Co., you're supporting a company that prioritizes other local resources and talent. So, next time you're in the mood for a freshly baked loaf or a delicious pastry, remember that your choice can have a significant impact on the economic health of Kansas City. If you see a Farm To Market product, buy it! #LocalFood #LocalFoodKC #KCFoodways #LocalFoodUnity

Craft brewers, which have been struggling since the COVID pandemic have been failing as it appears the craft beer boom has peaked. Yet breweries and brewers struggles are not unique as this happens to businesses of all sorts and in all business categories. Often. Where’s Blockbuster? Or Pier 1 Imports? Or Borders, Sports Authority or Toys R Us? And I could go on, but I won’t. In America, pre-pandemic, if you had the gumption and good fortune to start a business, nearly 80% of this freshman class were out of business in five years. Yet a number of regional brewers have failed at a time when you think they would pick up market share due to the Anheuser-Busch brand's scandal. Apparently, many thought so too. This has already claimed Anchor Brewing Company, a San Fran icon that’s been operating since 1896. What happened during the pandemic?? Anchor Brewing employees voted to unionize. Anchor was in deep financial do-do pre-COVID. Here’s one more … Metropolitan Brewing, one of Chicago's oldest craft breweries (it opened in 2008-2009) has filed filed Chapter 11 bankruptcy largely because it cannot afford to pay the back rent it owes its lenders. The company's Chapter 11 filing blames its struggles on its rent. The brewer moved to a new, much more expensive location in 2017. As a business, their rent was WAY too high for their beer sales. “Perform various business pro formas; see if you can make your financial nut.” — Stephen Carter King #Beer #CraftBeer #Brewer #Brewery #Taproom #Brewpub #DataAnalysis #PredictiveAnalytics #Data #ActionableInsights #BusinessInsights #BusinessIntelligence #BI #ProForma #EnterpriseResourcePlanning #ERP ✦ ✦ ✦ Stephen Carter King Chief Beerconomist • Team Leader • Sherpa + CEO of Beerconomy a Beerconomy & Co. marketplace agora of Kings Crossing Steve@KingsCrossing.com Beerconomy is a data and business intelligence source, empowering people. As thought leaders to the beer trade, our mission is to strengthen and guide, fact-based decision-making that impacts business, society and our world at large

🌟 𝗧𝗿𝘂𝗲 𝗠𝗲𝗮𝘀𝘂𝗿𝗲 𝗼𝗳 𝗦𝘂𝗰𝗰𝗲𝘀𝘀: 𝗢𝘂𝘁𝗰𝗼𝗺𝗲, 𝗢𝘂𝘁𝗽𝘂𝘁, 𝗼𝗿 𝗜𝗺𝗽𝗮𝗰𝘁? 🌟 In a quaint town square, three bakers set up their shops side by side, each offering their own unique pastries. 🍰 The first baker was all about 𝗼𝘂𝘁𝗽𝘂𝘁. His ovens were always hot, churning out breads and pastries non-stop. His display was overflowing, but the sheer volume was overwhelming. Customers glanced and moved on, feeling lost in the sea of choices. 🏃♂️ The second baker boasted of 𝗶𝗺𝗽𝗮𝗰𝘁. He promised that his pastries would bring joy, health, and even love. He spoke of grand benefits and the magic of his recipes. Yet, his claims were broad and unspecific, leaving customers doubting. 🤨 Then, there was the third baker, the master of 𝗼𝘂𝘁𝗰𝗼𝗺𝗲𝘀. He listened to his customers, understanding their cravings and desires. He baked not just pastries, but experiences. His shop became a haven where value met taste, and customers left with their hearts and bellies full. 😊 In our businesses, we often grapple with whether to prioritize outputs, impacts, or outcomes. Through our bakers' tale, we see that: - 𝗢𝘂𝘁𝗽����𝘁 is the sheer volume of products, tangible but not always valuable. - 𝗜𝗺𝗽𝗮𝗰𝘁 is the broad promise, a potential benefit that might be too general. - 𝗢𝘂𝘁𝗰𝗼𝗺𝗲 is where the magic happens, where products meet genuine needs and desires, influencing behavior and ensuring return visits. 🔍 So, how do we choose the right metric to measure success? By focusing on outcomes, we can craft a strategy that's not just about quantity, but about creating meaningful experiences that resonate. 🌈 Venture into the world of outcomes, where success is tasted, savored, and celebrated. Standing in our town square, a question arises: 🤔 Are you baking the right treats to drive your success? #OutcomeOverOutput #CustomerDelight #productmarketing #pmm #pm

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While ambitious in scope, the new strategic plan of the American Bakers Association identifies key objectives the group must pursue in coming years. https://ow.ly/FreR50QWO4A #bakingindustry #foodindustry

The first time I did sales I baked zucchini bread and sold it to the people at my church.   I was amazed. It was working.   For $8 a Bundt bread, people were buying!   I’d spend my hours after school and on the weekend grating fresh zucchini that overflowed from my dad’s garden, cracking eggs and baking until I couldn’t stand it.   (I was once a baker, but not anymore).   When I was done, I'd take two or three Bundt breads in one hand — and my keyboard in the other hand — and go to church. Ready to share my baking and musical talents with Jesus and the people.   The end goal was to fund my little 8th grade field trip to D.C. and New York City.   The bread was sweet and delicious and orders came in reliably.   Now that I think of it, operations could have expanded and I would’ve had a real boomin’ baking business.   Though, after grating dozens and dozens of zucchinis and my trip nearly funded, I retired.   Looking back I learned my first few business lessons:   ➡️I grossly underpriced my delicious baked goods. ➡️My time investments had miniscule return and I had to be more careful with my time. ➡️People will help pay for a cause that touches their hearts — and benefits them. Everyone knew why I was baking bread and selling. Many become regular customers, especially when they got a taste of the sweet aromatic carbs. ➡️Scarcity and exclusivity. The people had to wait until the following Sunday to get their bread, which added to the mouthwatering anticipation. I couldn’t drive and so couldn’t make deliveries. Additionally, I was one baker and could only make so many. ➡️Observe and learn from your competitors. There was one guy who would order two to three zucchini breads at a time. In my innocence, I believed he simply loved them. I learned he was taking them to a small local market and was likely having them sold by the slice. First, I’m flattered that the bread was that good. Second, he was definitely pulling in much more profit than me for 1/8 of the effort. That’s clever. Of course, I didn’t learn this until after the fact. I lost out by not really considering how to be more efficient.   Regardless, anytime you have a product or service these are things you'll quickly, if not immediately, realize.   What business lessons did you learn long before you started your business? Did they push you into the business you currently have?

Thank you Snack Food & Wholesale Bakery for the feature with our CEO and Founder Cordia Harrington! In this interview, Cordia shares how Crown Bakeries "learned early on that buying the best equipment, hiring the best bakers, and purchasing the finest quality ingredients will ultimately be best, even if it is not the least expensive." Click the link below to read on!