Boosting Pie Profits Requires Trend, Ingredient and Equipment Evaluations
The humble pie was taken for granted, stacked high in supermarkets selling for $2.99 a pie or left spinning around for days in restaurant diners' revolving pie cases. Consumers weren't buying pies because consumers had tasted what was being sold. And frankly, they weren't good. Sure, the pies were cheap. But, cheap tastes bad in most food, and it tastes worse in bakery foods.
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