One of the overarching themes for this year’s Show and Sell was to create experiences for customers. That starts in the Ristretto Bar, which means a short pull of espresso. The bakery area features wood tones, incandescent lighting and ceiling definition. “We were focusing on our lighting and our spacing. The idea was grab a coffee and sit down and linger in the store, so what type of space would attract me to actually hang out in the store for a little bit,” said Jeremy Johnson, education director for IDDBA.
Cup of joe
Another way to create an experience is through self-service coffee applications. “We’re trying to get retailers to see that they can capture this morning coffee business a little differently and you don’t need to have a person to do it,” Johnson said.
Grab and go
The Show and Sell team wanted to use the bakery to show off the breakfast daypart, so the area features grab-and-go breakfast baked goods.
Interesting textures and toppings make this morning staple exciting.
The bakery isn’t just about baked goods. This case was designed around the concept of fueling up in the morning for the entire day with protein, beverage and snacking options that customers can grab with their morning meal and eat later on. “We already have lots of options in our deli that are great protein options [that can work in the deli],” Johnson said. This section is really about, ‘I might grab this beverage and take it with me to work.’”
Take it for later
“Even our little produce merchandiser, so much of that is about cross-merchandising with items from the deli,” Johnson continued. “It’s bringing it into that morning daypart. So grab a banana and grab some cheese for later. They are small portions. The cheeses are hard so they are designed to be out of refrigeration.”
If you’re looking for a way to reduce waste and upscale product, look no further than these day-old bread chips. “You can sell more per pound than you do fresh,” Johnson said. The bakery also featured a bread sliced to order concept, which was about “helping to teach people to enjoy artisan bread. It’s an interesting visual for the customer to see and smell this bread. Compound butters and putting some of those items together was also brought into light here. We’re teaching people to enjoy bread a little differently.”
No bakery is complete without some spectacular cakes.
Easy as pie
“The idea for the cake studio is really about design. It’s using co-creation as part of the experience. It’s taking more complicated cakes and teaching any retailer how they can execute in store. These cakes are stunning but they are all executable with basic cake decorating skills,” Johnson said.
The Show and Sell team also wanted to highlight co-creation as a tool to help in the bakery, and letting customers in on the creation process. Who knows what concoctions the pair can come up with?
These meat and taters cupcakes are a fun way to break out of the cupcake mold.