|
Consumers in the Bakery
Who, What, When, Where & Why They Buy & How to Get Them to Buy More
How are in-store bakeries doing? Are consumers purchasing more products from in-store
bakeries than they did four years ago? Are they more satisfied with the products and
services provided by their in-store bakeries? Have in-store bakeries acquired a larger
market share for specific sweet goods and bread products? How do in-store bakeries meet
consumers' health concerns; how have these concerns changed? These are some of the
questions addressed in this 1999 study of in-store bakery consumers.
The results of this study are compared with those from the 1995
IDDBA study released under the same title. The International Dairy·Deli·Bakery
Association commissioned Frederick Schneiders Research to conduct a trend study of
in-store supermarket bakery users. A total of 1,000 respondents were interviewed between
January 22-30, 1999. Qualified respondents had to do at least half of the grocery shopping
for their household and they had to purchase bakery products from in-store bakeries.
Who, What, When, Where, Why They Buy, and How to Get Them to Buy More pretty much
sums up what everyone wants to know about bakery consumers. In order to understand current
buying behavior and attitude, you need to know how and why it changed. You'll learn about
product trends, purchase drivers, and favorite shopping venues.
The original 95-page, 1995 study, Consumers in the
Bakery, is also available for $395 for IDDBA members; $795 for nonmembers, plus
shipping & handling.
CLICK HERE TO VIEW OR PRINT THE CONSUMERS IN THE BAKERY TABLE OF CONTENTS.
For more information, please contact IDDBA's Education Department
at 608.310.5000, or education@iddba.org
|
