What is RPIA? The RPIA Group was formed over 21 years ago to help bakers gather to collaborate and create a true sense of community. They help bakers save money in the long run. Along with sharing intellectual property, they make it easy for their members to get thousands of bakery items on rebate or …
by islandadmin Energy CX Q&A You may have seen the new addition to our site as we recently launched our first page about Group Purchasing. Our whole idea is to help bakers around the nation save money, share knowledge, and grow. When we came across this idea of group purchasing and saw how powerful it is, we …
by islandadmin Tax Credit for EV Charging We know it’s that time when we’re all trying to look for ways to save on our taxes. Not only that, but we look back on our spending throughout the year and notice the different trends in our spending. For a lot of us, this year was particularly bad in …
by islandadmin 
Waiting is difficult. Here are some suggestions of what you can do to help get ready to re-start your business: Check all the suppliers’ websites and see what is new from the last time you checked. May be an opportunity. Take the names and email addresses of your customers and start using some CRM (Customer …
by islandadmin 
Have you been looking for an icing recipe that will blow your customers away? This one is super simple and works like a charm. This formula calls for measuring all ingredients. as opposed to weighing the dry items. If you are on a Kitchen Aid; just divide the formula by 4. Royal Icing Powdered Sugar …
by islandadmin 
35 years ago our Bakery & Deli on Capitol Ave was doing $825,000 a year. Prices were jumping because of sugar and eggs. We were using DataPax in DOS. We were entering our invoices as the product came into the bakery. DataPax had a report that showed the change in price from the previous invoice. …
by islandadmin 
What does HACCP Stand For? HACCP stands for Hazard Analysis Critical Control Point. What is HACCP? HACCP is an approch to food safety that aims to reduce the risk of biological, chemical, and physical hazards to a safe level. While it may feel complicated at first, once it’s implemented you will feel the relief of …
by islandadmin 
Many a Baker has said, “Where do I begin…” Here are some forms to help you and they are in English and Spanish! Daily Bakery Cleaning Chart – These are done every day the building is open and inspected by the supervisor and they must sign off that it was completed. One form per week. …
by islandadmin 
After receiving some great feedback on our April recipe, we’ve decided to release our formula for making some delicious gourmet mocha pecan cookies. In order to become a baker—especially one who wants to start their own commercial bakery—it’s important to have an arsenal of tried and true recipes. We think that every baker should at …
by islandadmin 
I confess that I am way to interested in costing items. In Bakery I do not accept that cost is equal to Materials solely. To me Cost of Goods is Materials, Packaging, + Production Labor those 3 items make up my Cost. So when I deduct for Charity my cost is always 56% to 68 …
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