Rochester, NY-based Montana Mills Bread Co, owner and operater of upscale village bread stores in the Northeastern and Midwestern US, has developed a new prototype bread store, which has about 90% more baking capacity than a typical bread store.
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The store design contemplates approximately a 15% increase in square footage but greatly increased oven capacity, which will allow the company to bake up to 650 loaves per hour.
“Building larger capacity bread stores is an integral part of our plan going forward,” said CEO Eugene O’Donovan. “The unit economics (including profitability and return on investment) for higher volume “factory” stores are compelling. And the stores will be designed to take advantage of Montana Mills strong retail branding and increasing off-premises sales growth.”
Since June of this year Montana Mills has operated an off-premises sales programme where breads and baked goods are distributed through local retail stores and convenience stores.
“The response to our off-premises sales program has been phenomenal,” said director of sales, Rick Frank: “We are currently selling in over 75 grocery and convenience stores and expect that number to increase five of six fold by the Q1 of next year. Many of our bread stores are currently operating at only a third of our capacity, so there is considerable room for sales growth. Plus the new prototype will even further enhance our ability to service this growing market.”
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By GlobalData
