Innovation and management in family baking businesses as a food trends

Abstract

The Doña Leyda Pastry Shop, with more than 20 years in the market, faced the need to modernize its production processes to respond to the growing demand and environmental expectations of consumers. In this context, it was proposed to develop a sustainable production model through the implementation of standardized premixes, to optimize production efficiency, guarantee product quality and respond to market demands. To achieve this objective, a mixed qualitative-quantitative approach was used, applying surveys and interviews to consumers and experts. Likewise, the SWOT methodology was applied to technically evaluate the Doña Leyda Pastry Shop in the current market. Regarding the results, it has been indicated that the implementation of premixes significantly improved the consistency and quality of the cakes, by optimizing production time and reducing variability. In addition, the use of local ingredients, the adoption of sustainable practices in resource management and the reduction of waste have been proposed as continuous improvements. So that it contributes to the reduction of environmental impact and positive acceptance by consumers. In conclusion, the adoption of a sustainable production model allowed the Doña Leyda Pastry Shop to improve its operational efficiency and the quality of its products, by responding to the demands of the current market.

Keywords: Artisanal pastry, Business sustainability, Consumer behavior, Food trends.