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Take the consumer demand for convenience, mix in the desire for some type of at-home preparation and combine that with grocers’ interest in differentiating their prepared food sections and deli cases and you get the formula for success in the take-and-bake segment.
Reflecting the timing and potential for such products, Indianapolis-based Noble Roman's recently announced that its take-and-bake concept in both grocery stores and stand-alone franchises is expanding.
Noble Roman’s take-and-bake concept features the chain’s hand-tossed style pizzas, deep-dish Sicilian pizza, a SuperThin pizza and breadsticks with spicy cheese sauce sold in a cook-at-home format. The chain also offers other menu items like salads, take-and-bake pasta, and desserts including take-and-bake cinnamon rounds and cookie dough.
According to company information, Noble Roman’s take-and-bake concept has reached 1,650 stores and there are 13 take-and-bake stand-alone franchises currently under development. Noble Roman’s also reports that industry buzz continues to grow, as the company promotes its products and concept at industry trade shows, including the International Dairy-Deli-Bakery Association show earlier this summer.
Paul Mobley, chairman and CEO, is optimistic about the future of the concept: "Take-and-bake continues to be one of the fastest growing segments of the pizza industry, and Noble Roman's is at the forefront of this trend. We expect to add to our grocery network."