Case Studies

Category:

Retail

Account:

National Chain of Natural Foods Markets
(100+ Locations)

Challenge:

“Account A” had more than 30 muffin batter products in their system. Individual store locations were taking these products and adding premiums to create their own local flavors. Products had to be all natural, no preservatives, no hydrogenated oils along with many other dietary restrictions. There was a need to simplify their supply of muffin batters without depriving the individual stores of their ability to create their own signature local flavors. Maintaining their existing high level of quality was an additional hurdle.

Solution:

Since early 2001, Main Street Gourmet has developed 9 base batters (low fat, corn, carrot, chocolate, spelt, vegan, zucchini, bran and regular). Batters were designed to meet the dietary guidelines set by “Account A.” Main Street Gourmet developed several different recipes from each base in order to produce more than 100 different varieties of muffins. Many stores contributed their own recipes as well. As individual stores received the base batters in buckets (with room left in the bucket for add-ins and mixing), they could add premiums already stocked at the store level (fruits, nuts and other add-ins) to create fresh and unique products. In addition, many of these add-in products were so highly specialized that there was an inherent cost savings to “Account A” (vs. Main Street Gourmet buying the add-ins themselves).

An additional benefit provided to “Account A” was that they only needed to stock 9 products (vs. the 30 or so previously stocked) and yet they were able to produce more than 3 times the amount of varieties. All of this at a lower cost than the previously produced product. “Account A” can now produce a locally unique, fresh-baked muffin that their customers find irresistible.

Category:

Foodservice

Account:

National Family-style Restaurant Chain
(400+ Locations)

Challenge:

“Account B” was interested in maximizing product consistency and portion control. They were also looking for an effective way to run seasonal promotions. The process of developing the promotional products, as well as producing them at the store level, was putting a strain on their existing system.

Solution:

Main Street Gourmet began working extensively with “Account B” in 1995 to match their existing recipes for cobblers, cakes, muffins and toppings. Using superior large scale equipment and a highly-trained labor force, Main Street Gourmet was able to mass-produce the products and package them in convenient, portion control pouches. Factoring in waste, labor and raw materials, Main Street Gourmet was able to provide an easier to handle, more consistent product resulting in a cost savings to the customer.

Main Street Gourmet worked with “Account B” to develop and produce seasonal products in conjunction with their promotional calendar. This process minimized any negative impact that running the promotions would have on their system and allowed them to offer seasonal products throughout the year.

Category:

Foodservice

Account:

Regional Upscale Grocery Chain
(10+ Locations)

Challenge:

In 2001, the Bakery Department for “Account C” had come to the point where they were faced with buying expensive equipment and carrying larger inventories of raw materials if they wanted to continue to grow. They also had a very talented labor force and wanted to free up their time to focus on more extensive, signature items with higher profit margins. A greater degree of consistency was also desired.

Solution:

Main Street Gourmet provided the necessary infrastructure to mass-produce the desired products for “Account C,” thus, allowing them to grow without the capital outlay. Existing recipes were duplicated and additional varieties created and made available in several formats. These included both bulk and pre-portioned dough as well as thaw & serve un-cut half sheets. The half sheet format allowed their skilled labor force to easily add value by icing, decorating, cutting and selling the product as needed. Larger batch manufacturing provided better consistency, saved the company money that would have been necessary to purchase machinery and additional ingredients. It also enabled their skilled labor to focus on more intricate, high-end bakery items.

Category:

Foodservice

Account:

National Quick Service Restaurant Chain

Challenge:

“Account D” wanted to add bakery products to their menu that matched their current operations. Along with standard menu items, they wanted to work on both national and regional levels to incorporate a rotating seasonal menu that featured new and exciting choices in the bakery and dessert categories.

Solution:

Main Street Gourmet has developed a wide range of products exclusively for “Account D” since 1989 including both standard and seasonal menu items such as muffins, brownies and cookies. Main Street Gourmet worked closely with their organization, observing and learning their day-to-day operations. This enabled Main Street Gourmet to develop custom packaging, handling procedures and merchandising options that matched their system.

Main Street Gourmet was able to develop a full service program that was seamless to their operations while adding results to their bottom line. By offering high quality products and outstanding customer service, we continue our 14-year partnership and are involved in future concepts within the company.

Category:

Retail

Account:

National Coffee/Bakery Chain (300+ Locations)

Challenge:

“Account E” was seeking a national thaw & serve program that would enable them to increase sales, improve functionality and quality, reduce costs and eliminate waste. Furthermore, they wanted a single vendor to supply all of their baked goods.

Solution:

Main Street Gourmet developed a full service program to meet the needs of “Account E.” The Main Street Gourmet Product Development team created “signature” bakery items to “Account E’s” specifications and, by partnering with other vendors who share the same commitment to service and quality, Main Street Gourmet was able to provide the full line of products “Account E” sought. Custom packaging and labels were developed to make operations at the store level easier and more consistent.

This comprehensive bakery program has allowed “Account E” to keep their focus on their own operational demands while enjoying the benefits of a one-stop shop. Main Street Gourmet does all the leg work, qualifies vendors (AIB, HACCP, etc…) and consolidates and manages the entire bakery program including inventory control, price negotiations and the product development process. Additional benefits include marketing assistance, flexibility with shipping requirements, stronger relationships with distributors and one on one relationships with assigned product development staff.