May 6, 2009
"Recession Buster: Stop
by for Some Bread"
with Randie & Shelby Collier
www.beyondbread.com
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Circles of Change: Conversations with Dr. Zara Larsen
on Change Leadership and Career Fulfillment
May 6, 2009
“Recession Buster: Stop By for Some Bread”
Guests: Randie and Shelby Collier, Beyond Bread
www.beyondbread.com
Anchoring Points:
- Bread is our specialty and is really what we are about. Moving from the Midwest to enjoy the weather and outdoor lifestyle of the Southwest, our dream was to open a fresh artisan bread bakery and take afternoons off.
- Beyond Bread was opened in 1998, growing from a single small store to now two full specialty restaurants, from seven to 20 varieties of bread, full meals and pastries, from 10 to 180 employees. Our goal is to get customers in and out quickly with a quality experience, and we so staff accordingly.
- Almost everything we offer is made from scratch by our large staff on-site – breads and pastries (“death by chocolate cookies” to turtle cheesecake, muffins, scones and fresh fruit tarts), freshly baked turkeys as we all love at Thanksgiving, soups from stock, and our own salad dressings.
- The process of making artisan bread is like none other, with the team of 15 working under Shelby’s guidance 24/7 and the steps for a single loaf spanning 2 ˝ days. We utilize specialty stone hearth bread ovens from Europe, having to chill the tap water beforehand, and contend with the dryness of the Tucson air, controlling the moisture content by injecting steam to insure the signature crisp crust.
- We stay true to recipes using natural ingredients, many of which we have been relying upon for years courtesy of our early chefs. We thus have steered away from sugar substitutes or glutton-free products. Customers always have the option to make their sandwiches as healthy as they want.
- We work hard to also keep our menu "fresh". We occasionally take items off the menu, add new ones, staying attuned to our customers’ preferences and listening for their new ideas, plus catching trends in the food business.
- Going beyond our two Beyond Bread restaurants? Franchising is not in our business model, as maintaining high quality, flexibility and adaptability is our signature – along with a tremendous team of dedicated employees.
- You have to follow the path that is in front of you – and our large volume of customers that we are so fortunate to have, continues to pull us to new places.
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