After 25 Years In Business, Amy's Bread Can't Afford To Loaf Around
June 15, 2017 | 1 min to read
As her bakery business nears its 25th anniversary, Amy Scherber, founder and president of Amy’s Bread, barely has a moment to savor the milestone. Ever-tighter margins have pushed her to take on the additional role of bread production manager, for which she hires, trains and oversees the bakers and savory cooks; certifies product quality; complies with food-safety rules; and ensures her bread is packaged and distributed to her retail and wholesale customers.
Scherber’s European-style bread helped feed the gourmet revival at the time taking hold of the city, and her dinner rolls still fill the breadbaskets at top restaurants, from Lilia to The River Café. But even as she plans to commemorate the anniversary June 20 by offering original menu items at 1992 prices, Scherber worries about the future and is paying close attention to costs and quality.
That’s why she assumed the production manager job instead of hiring for it.
To read the rest of the story, please go to: Crain's New York Business