Talk:Interstate Bakeries Corporation
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[edit] The Low Carb Scapegoat
- When extended-shelf-life enzymes were developed for bread, the hope was to convert the system of many small inefficent bakeries into an efficient network of a relatively few giant bakeries like their snackcakes operation. Bad luck intervened; the old resurrected Atkin's diet and Krispy Kreme doughnuts affected pricing and sales volume.
Bad luck? I read a Wall Street Journal article (available here) that said a number of factors came into play:
- The bread texture became more gummy; people didn't want to buy it anymore.
- Longer shelf life = drivers visited stores less often. However, this meant that the displays had a chance to get "more disheveled and unappealing" between visits.
- Plant closings (only 6 of 60 at the time the article was written), and spiraling fuel costs, didn't save as much money as hoped.
Comments, anyone?
-HiFiGuy 01:57, 25 July 2006 (UTC)
[edit] Clarifications, please
I find this article very confusing. What do the following mean?
- "seat-of-the-pants" as in "Butternut was seat-of-the-pants"
- "economies-of-scale and logistics"
Maybe if you're a native speaker of American English who's well versed in economics, this makes sense, but I have no idea what they mean.
