Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Bread Programs Are a Profit Strategy
Episode 60 of Restaurant Business with Fexingo digs into the surprising economics of in-house bread programs. Lucas and Luna explore why high-end restaurants are investing in on-site bakeries, from the labor math to the impact on customer spend per visit. They break down real cost comparisons—like a $0.30 ingredient cost becoming a $12 bread service charge—and discuss how bread sets the tone for the entire meal. With examples ranging from a Seattle sourdough program to a Parisian boulangerie model, this episode reveals why bread isn't just food; it's a profit lever. Plus, a brief…
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