INFRA’s Post

#Donut production is no joke, and for Five-O Donut Co., the hub-and-spoke model has been a game-changer for the #bakery. 🍩🛞 Hear Christine Nordstrom, owner of Five-O Donut, provide some insights on the benefits of operating out of a commissary. Read the latest To Build a Bakery installment ➡️ https://bit.ly/4dShmb3

📽 In our latest video, six commercial bakers explain why they rely on #Cybake #bakery management software, what they use it for, and why they recommend it to other bakeries. https://lnkd.in/euftCJXp

💡 Did you know that the U.S. cottage baking industry has experienced over 200% growth in recent years? This is driven by the rise of cottage food laws and a cultural shift toward supporting local, artisanal goods. From home kitchens to neighborhood favorites, bakers are turning their passions into thriving businesses, meeting the growing demand for local, fresh, preservative-free baked goods. At Zesty, we’re on a mission to empower these bakers, connect them with local customers, and make their journey simpler and more rewarding. 💬 Question: Are you a baker or a fan of custom-baked goods? Share your experience or favorite treat in the comments! #CottageBaking #SupportLocal #FreshBaked #CommunityBuilding #Zesty

A great model of how to be profitable in a challenging industry while making a sustainable difference in people’s lives.

🎙️ 11 Social media posts a day? Want to hear more about how he does it? Check out our latest episode! Meet Michael Kontras, the man behind Buffalo’s #1 seafood spot 🐟 We talk with Michael from Bailey Seafood about his journey from sourcing fresh fish in NYC to running Buffalo’s go-to seafood spot. Tune in to hear how he’s kept Buffalo’s seafood game strong for decades! 🏆 https://lnkd.in/eYUXsevd #Buffalo #BuffaloNY #BuffaloBusiness #WNYEntrepreneur

Supporting small businesses is super important for a bunch of reasons! Firstly, it's all about keeping our local communities thriving - when we buy from small bakeries, we're putting money right back into our neighbourhoods, helping create jobs and supporting our neighbours' dreams. Plus, small bakeries often whip up the most delicious goodies with loads of love and care, making each bite a little slice of heaven. By supporting them, we're not just buying bread; we're keeping traditions alive and celebrating the unique flavours of our towns. And bonus points for being eco-friendly! Small bakeries tend to source locally, which means fewer miles for our ingredients to travel and a smaller carbon footprint. So let's toast to our local bakers - they're not just making bread; they're baking up a whole lot of goodness for our communities! #SmallBusiness #Bakery #LocallySourced #EthicallySourced

🚀 10 Days Until Phat Buns Mansfield Opens! 🍔 We’re just 10 days away from our second store opening of the year, and it’s a significant milestone for us at Phat Buns. Unlike previous years, our focus this year hasn’t been on rapid growth but rather on profitability and refining our franchise model to ensure long term success. We took the time to go back to the drawing board, dissecting our business model piece by piece. Through an extensive cost saving review, we’ve optimised efficiencies across the board and are now confident in the sustainable, scalable framework we’ve built. As we prepare to open our doors in Mansfield, we’re excited to share this new phase of Phat Buns with our customers and franchise partners. #PhatBuns #BusinessGrowth #MansfieldOpening #FranchiseModel #Profitability #CostEfficiency #SecondStoreOfTheYear #SustainableSuccess #10DaysToGo

Are you team chest freezer, upright, or all of the above? 🧊 Let’s be real: one freezer is never enough. You need one to keep your beef in, one to store someone else's beef, then there is fundraising fries and pizzas, the tomatoes you didn’t have time to process and the berries you eventually mean to turn into jams, jellies and pie filling. How many do you have, and what’s in them? Check out this relatable article from Michele Coleman. 👇 #TooManyFreezersNeverEnough #AgProud #Idaho

Granola Bowl Effect 🍚 People only see the simplicity of an offer on the outside but what they don’t see is what that’s made of, the effort, the energy and the resilience that’s required to create and grow. As I sit in the beautifully designed Elio cafe in Mailbox, Birmingham. Now as a customer I’ve just sat here, ordered and paid for a granola bowl but let’s look at the process of how this granola bowl got here. Something so simple yet so much effort was required. So first there was an idea by an individual to open the cafe, he had to negotiate the rent and then spend money on the fit out and the design, he had to trial and error the menu which required staff and training. The blueberries came from Chile, Poland or France where someone was picking them out, packaging, selling and transporting them. The granola arrived from food manufactures, the bananas from Africa and the peanut butter from Manchester and the yogurt from UK or Europe. The list goes on but when speaking to business owners try and understand the struggle they face, it’s hard to sometimes acknowledge the amount of things that go on behind the scenes to present a beautifully presented offering. And from a different perspective as business owners it’s easy to look at the finish line of our business journeys but it’s time we acknowledge and look after the ingredients that make it so amazing. #FoodForThought #MindsetMondays

Beef tallow IS BACK! 🥩🍟 Did you know that McDonald’s used to fry all of their fries in beef tallow? 🤯 Not just for a little while. They opened THOUSANDS of restaurants and became a household name BEFORE they switched to highly processed frying oils in 1990. And is it that big of a surprise that we’ve had major health problems in the USA since right around this same time when companies started prioritizing profits (cheap ingredients!) over what made them famous in the first place? It’s time to go back to basics. That’s why we make our Tallow & Sea Salt fries using the OG recipe: just non-GMO potatoes, grass-fed beef tallow, & sea salt. Now at @wholefoods (in the Mid-Atlantic), @momsorganicmarket, and lots of amazing indie retailers! & props to our friends Ancient Crunch Inc. (Seth Goldstein & Steven Rofrano) for continuing to lead the charge on bringing craveable beef tallow based products to the masses! 🙌 #backtobasics #cpg #emergingbrands