Bakers​ Signs and Manufacturing’s Post

It is not enough to do your best; you must know what to do, and then do your best.#chef #pastry #pastrychef #cheflife #cheflifestyle #topchefs #explore #explore #exploremore #fyp #fyppage

Easter's on its way, so you'd better hop to it! Download the 2024 Easter Trends booklet for ideas and insights. Click the link: http://bit.ly/3TjolTk #EasterTrends #FoodTrends #EasterRecipes #PastryChef #chocolatier #Dessert #EasterDessert #ChocolateAcademy

Ever heard the tale of the selective fisherman? 🎣 Once upon a time, in the vast digital ocean, a fisherman named Alex set sail with a clear goal in mind. He wasn't just out to fill his nets; he was on a mission to satisfy the refined palates of his high-end restaurant patrons. But not just any fish would do... He sought the elusive haddock, a prized catch that promised to bring not just delight to his diners but also a premium to his till. He devised a plan. Rather than casting a wide net to haul in the abundant mackerel, Alex charted a different course. He dove deep into research... Learned the nuances of the waters... And mastered the art of attracting the fattest, most delicious haddock in the ocean. His strategy was simple yet profound: 𝗙𝗼𝗰𝘂𝘀 𝗼𝗻 𝗤𝘂𝗮𝗹𝗶𝘁𝘆: Alex knew the value of each haddock caught far outweighed a boatload of mackerel. It wasn't about the quantity but the quality that graced his patrons' plates. 𝗜𝗻𝘃𝗲𝘀𝘁 𝗶𝗻 𝗣𝗿𝗲𝗰𝗶𝘀𝗶𝗼𝗻: He equipped his vessel with the finest gear, designed not for the masses, but to attract the haddock, ensuring each effort was a step towards his goal. 𝗦𝗲𝗹𝗲𝗰𝘁𝗶𝘃𝗲 𝗕𝗮𝗶𝘁𝗶𝗻𝗴: Understanding the haddock's preferences, Alex used bait that appealed directly to them, bypassing the common mackerel for a more lucrative catch. In the end, Alex's meticulous approach not only filled his restaurant with delighted customers but also cemented his status as the pinnacle of seafood dining. 𝗧𝗵𝗲 𝗹𝗲𝘀𝘀𝗼𝗻 𝗵𝗲𝗿𝗲 𝗶𝘀 𝗽𝗿𝗼𝗳𝗼𝘂𝗻𝗱: In the world of lead generation, much like in fishing, true success lies in targeting the right "fish." It's not about the volume of your catch but the value of each "haddock" you bring to shore. #LeadGeneration #TargetedMarketing #BusinessStrategy #QualityOverQuantity

Cross-training in your warehouse Is like applesauce in baking... The 2023 Rainbow Roster Names removed for obvious reasons Each color represented a unique account This was for taking in new hires Once they were assigned a department The were added to the Cmprehensive Roster There, you'd have... The Manager The Lead of the Area Associates who picked Associates who packed Associates who supported Associates who handled exceptions You could dial in your picker to packer ratio You knew who should be there If people were absent You knew who was absent And what skillset you needed to source This is where the art behind the science lies If Account Orange has a spike in volume That exceeds what the normal staff can do Account Purple may have an identical process If Account Purple has less work than normal They can support Account Orange This would be preferred To say, Another account with a unique process You would have to train the unique process But you're already short people So this would slow you down This is just one of many strategies But overall, cross-training is one way of Getting warehouses MORE thru put with the SAME hours I offer a complimentary 30-minute consultation to discuss what that looks like for you #strategy #business #creativity #innovation #xpandurangeamotion Applesauce is a substitute for butter in baking All the benefits, without the fat 😁

PART 2: Building on my comments from yesterday regarding the Brewers Association Harris Poll Results shifts us into a demographic slice. Below shows who's drinking more or less #craftbeer this year vs last and compares that to the same results about a decade ago. Then splits those results by classic demographic measures. What we see very clearly is a shifting landscape. 1. There are 32% - 37% drops in all age brackets for intent to drink more craft. WOW 2. College grads are the only demo in that slice intending to drink more 3. Black and Hispanic drinkers are still drinking more craft So what do we do? 1. Start by thinking about WHO SHOULD be drinking craft beer differently. I touched on this yesterday. Broaden occasions outside of traditional craft occasions AND protect the turf we've fought for. Don't just paint yourself on a cultural occasion or ad opportunity - ENGAGE 2. Simplify marketing around communication that MATTERS to consumers. Where / when and why they would enjoy what you offer. Less about process and ingredient details - caveat: if you are a technical brewery looking to talk to beer geeks exclusively then this would not work for you and that's ok. 3. Think about price perception and value proposition. This is a great way to turn the tides in people who think craft beer is too expensive. The $28 4-packs over the past couple of years did not help price perception. We need to reclaim beer's value prop. Other ideas? https://lnkd.in/e5hkDEhK

Embrace the new week with a positive mindset and watch your potential unfold.#newweek #chef #pastry #pastrychef #cheflife #cheflifestyle #skills #topchefs #cheflifestyle #explore #exploremore

How to excel inside the galley? Chief Cook Ricky, who recently received a certificate of excellence from IFS, shares his top tips and talks about his life at sea. This is a story of achievement and professionalism, which is part of the IFS February newsletter.  Click the link below to learn more https://lnkd.in/egjVymJ6 #IFS #marinecatering #offshorecatering #seafarers

CEOs how do you encourage your organization? How do you celebrate your success?

Have you ever been to St. Elmo Steak House? It’s the oldest Indianapolis steakhouse in its original location and if you’re familiar with its national reputation, then you know why it’s been around since 1902. When I had the pleasure of dining there a couple of weeks ago, the owner came and talked to our table. He talked a lot about his staff, many of whom are career servers and waiters. You know, I see people look down on those who work in the service industry, but this is exactly what these people want to be doing and there is no place they’d rather be doing it than St. Elmo. What the owner talked about most were his staff members and he made clear how essential they are to St. Elmo’s success. The restaurant industry is hard. Consistency is critical. You can’t afford off nights. It’s because these people are so committed to what they do that the restaurant has been able to build and maintain its reputation for 122 years. Every successful business leader should be able to say the same.

This week we celebrated the 4th anniversary of Brown Family Wealth Advisors. Over pizza, salad, and sweet treats we reminisced about the craziness of the first few months of transition and how lucky we are to have such wonderful clients. We’ve come a long way from “desks” of quilting and grilling tables! #FoundersDay #TrueWealth #YourWayToTrueWealth