EXPERT SAYS BAKERY DESIGN SHOULD SPARK BUYER DEMAND

PHILADELPHIA -- In-store bakery merchandising should be designed, from top to bottom, to create demand and spark a consumer's buying impulse.That was the message Nancy Chagares, vice president of fresh foods at Jewel Foods Stores, Melrose Park, Ill., offered as one of a panel of experts that presented the crucial "habits" of successful in-store bakeries at the annual convention of the International

PHILADELPHIA -- In-store bakery merchandising should be designed, from top to bottom, to create demand and spark a consumer's buying impulse.

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