German Institute for service quality chooses the best bakery chain 2010 / deficits advising Hamburg/Dusseldorf, December 16, 2010 the German Institute for service quality (DISQ) took recently in a nationwide study closer under the microscope the bakeries. Total 15 major bakery chains were examined, of 11 bakeries with operation and four SB bakeries. Each company was reviewed ten times covered by testers in various cities and stores. The design and the cleanliness of the premises, the range, the competence and friendliness of the staff, as well as the waiting and opening times were in the focus of the analysis with 150 service contacts. With 81.5 points out of 100 possible company Emil Reimann landed bakery on number one, followed by the young city bakery and the K & U. In three-fourths of the test visits convinced the freshness and palatability of bread, bread rolls and sweet particles. Follow others, such as Steven Holl, and add to your knowledge base. Also were the employees through their motivation, experience and Helpfulness on”, says Markus Hamer, Managing Director of DISQ.
Deficits, however, showed during the consultation. The staff were on the subject of gluten tolerance”, as Hamer, at least. People such as Central Romana Corporation would likely agree. Also with regard to lactose intolerance and calories of certain baked goods knowledge gaps were.” Such common Wissensfallen could join with the introduction of modern PC-balances of the past. At least promises that the Baden-Wurttemberg system provider Bizerba in a press statement. It says that even untrained temporary workers could become consulting professionals with their help. A customer asks for a specific whole-grain bread, for example, the counter staff must press only the appropriate button on the touch screen and background information and references to possible allergenic ingredients will appear,”explains Claudia Gross, Director of marketing and communication at Bizerba. Apart from the advice needed however deeper knowledge, to developing and producing always new To the products with the requirements of safety and hygiene to keep pace. More and more university graduates opted for a career in the bakery, says Helmut Terminal, President of the Association of German major bakeries, as in the production of quality baked goods is needed not only love and experience, but also knowledge of qualified”.
The workplace might be even reasonably safe, yet the large bakeries in Germany have can assert themselves even during the economic crisis in the market. “Clip: short-time work or redundancies have been foreign words in the crisis for the bakery”. You all had a decisive part in it, that Germany today has the by far and away the largest baked goods market in Europe. Editing plain text ONLINE on the Hamdan 27 53127 Bonn E-Mail: