How bakers lose out with standing orders

Standing orders can be replaced by a far more profitable approach, says Rob McIlroy. Standing orders are the repeat orders that are automatically sent to a customer. They save bakers the trouble of entering orders for customers who take similar orders every time. Effectively, they are a rubber-stamping exercise to save both the baker and the … [Read more...]

Jane Tyler talks about waste reduction at Campden BRI MIG

RedBlack Software managing director Jane Tyler is to appear at Campden BRI’s Food Service Member Interest Group (MIG) in London on January 26. Jane, who is also the vice chairman of the British Society of Baking, is to present a session entitled “The power of prediction: how to use enhanced forecasting technology to cut waste and increase … [Read more...]

How in-store bakery waste reduction can be an easy win for supermarkets

Martin Coyle explains that cutting bakery waste by at least 20% is relatively straightforward. Britain’s supermarket chains have made huge strides in recent years when it comes to minimising waste. Just about everything is now recycled. Edible products are increasingly likely to go to food banks rather than landfill. Food waste is also put to … [Read more...]

Time for an upgrade: why dated ERP systems could be costing you more than you think

John Prendergast explains why bakeries struggle with old software and how they can approach modernisation. Last week, one of our directors at RedBlack Software, Martin Coyle, wrote a piece on some of the problems we see with older ERP systems. He explained that many of the bakeries that had contacted us recently last upgraded their business … [Read more...]

Major Welsh brand and Scottish artisan choose Cybake; Yorkshire wholesaler installs Infood

Pembrokeshire’s Tan y Castell and Edinburgh’s Bakery Adante have chosen Cybake bakery management systems and Wakefield’s CFC Food Partners has installed our FIR compliance solution, Infood. Tan y Castell is one of Welsh bakery’s most instantly recognisable brands. The firm is the brainchild of owner Paul Mear who started off producing Welshcakes … [Read more...]

Time for a 21st century upgrade?

Martin Coyle explains why so many bakers are still trading like it’s 1999. In recent weeks, we’ve had a flurry of calls about computer systems that are a bit, well, creaky, to say the least. Business software, and particularly bakery-specific software, that once did an adequate job now seems clunky, restrictive and even error-prone to its … [Read more...]

Award-winning Cybakers raised the bar in 2016

Users of our systems won a huge haul of trophies this year, writes John Prendergast. It’s not exactly controversial to say that 2016 has been a turbulent year for many of us. From political shocks around the world, to the tragic deaths of many beloved celebrities, to the traumatic loss of about 30% of our Toblerone, this year has been steeped in … [Read more...]

Why spreadsheets are bad for bakers

Spreadsheets can be bad for bakeries. In fact, they have been a cause for alarm within the wider business community for years. As far back as 2008, studies found that around 94% of spreadsheets contained errors. An oft-cited UK survey from 2011 found that 57% of spreadsheet users had no formal training on the package they used. An amazing 72% … [Read more...]

Norfolk and Somerset artisans sign up for Cybake

Pye Baker and Taylors Traditional Bakers are the latest firms to sign up for Cybake. Pye Baker is the brainchild of John Watt, who goes by the nickname of the town he was born in – Grimsby. Originally a chef in some of London’s top restaurants, he moved to Norwich to open a hotel, fell in love with the area and established Pye Baker in 2008 to … [Read more...]