Start with the best...start with bread
1980
Matlin, Carla Beth
Successful foodservice merchandising often depends on first impressions, and exciting, original breads can encourage customers to anticipate a delicious meal. Operators should not regard bread as something to occupy customers until the main course arrives, but as a complement to the entire meal. Successful promotions, such as menu clip-ons or even visible bread ovens, will entice customers to partake of bread service. Bread should always be served fresh, preferably hot, and individual loaves are attractive and popular. The wide variety of inexpensive frozen demi-loaves have eliminated the need for complex baking operations; these loaves need only be defrosted, proofed and baked. Recipes for a variety of demi-loaf breads, including White-N-Honey Wheat Twist Loaf and Cinnamon Loaf, are included.
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