Specialty Bakery of Tulsa growth playbook

For each of the ten products, fill in the real code, case count, unit weight, length, width, height and shelf life (21 days standard, with "custom shelf life available"), and add a one-page PDF spec sheet with the same data plus ingredients, allergens, nutrition, pallet configuration, storage and the certification. Add a line under each table: "Need a different size, count or shelf life? We formulate to your spec" with the phone number and email. Send the sheets to current distributor contacts so their catalogues carry the right data.

Spec sheets are the first thing a foodservice buyer files when qualifying a supplier. Publishing them turns ten thin pages into a working sales tool for the distributors and chains SBT already targets, at the cost of a day with the production records.

PRODUCT: Sub Bun (6 in.)
ITEM CODE: ____
CASE COUNT: ____   UNIT WEIGHT: ____ oz
DIMENSIONS (L x W x H): ____ x ____ x ____ in.
SHELF LIFE: 21 days ambient (custom shelf life available)
CASES PER LAYER / PER PALLET: ____ / ____
STORAGE: ____
INGREDIENTS: ...
ALLERGENS: Wheat, Soy
NUTRITION: per bun ...
FOOD SAFETY: HACCP; GFSI-benchmarked certification (current grade and date)
CONTACT: 918-585-2867, [email protected]

• Specs change with customer formulations

  Publish standard specs and say custom versions are available.

• Competitors see the specs

  They can already buy the product; the buyer gain is larger.

• Your websiteProduct pages (checked October 20, 2026): the "Product Details" table on the Sub Buns, Hot Dog Buns and French Bread pages has the headings CODE, CASE CT, UNIT WT, LENGTH, WIDTH, HEIGHT and SHELF LIFE, and every value reads "00". The Italian Rolls page has no spec table. Each page does list ingredients, allergens and nutrition facts; there are no downloadable spec sheets.Source
• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source
• Your websiteContact page: "Send us an e-mail and we will get back to you within 24 hrs. Or give us a Call!"; hours 8am to 5pm Monday through Friday; phone and fax. Page addresses such as "index.php@page=about.html" show the site is a saved static copy of an older PHP site; the products are grouped into only three categories (Buns, Rolls, Bread) with ten products.Source
• Competitor researchRivals' own homepages: Alpha Baking Company "specializes in the baking and distribution of bread, buns, rolls, muffins and more for Fresh Foodservice, Nationwide Frozen Foodservice, Retail and Private Labeling", with K-12 items, national programs and customer login; Turano Baking Co. offers fresh and frozen foodservice, a sample cart, Webstaurant and Instacart ordering, and a "Lunch with Turano" series featuring restaurants that serve its bread.See the research Source

Write a short "How to buy" page: who SBT sells to (distributors and chains, not the public), how to start (call or form), typical minimums and lead times, delivery and export options, and how to get a product added at your distributor. Point the old link to it.

Buyers who know the process call ready to order instead of leaving.

• Minimums put off small chains

  Say small chains can buy through their distributor.

• Your websiteThe "Ordering information" item in the main menu links to index.php?page=orders, which returns a 404 error. No other page explains how to order, minimums, delivery or which distributors carry the products.Source
• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source
• Your websiteContact page: "Send us an e-mail and we will get back to you within 24 hrs. Or give us a Call!"; hours 8am to 5pm Monday through Friday; phone and fax. Page addresses such as "index.php@page=about.html" show the site is a saved static copy of an older PHP site; the products are grouped into only three categories (Buns, Rolls, Bread) with ten products.Source

Replace the general claim with specific, true statements (for example "GMO-free", "21-day shelf life", "French bread made with six simple ingredients") and mark which products are free of high fructose corn syrup or dough conditioners.

Accurate, specific claims build trust with buyers who check labels for their own menus.

• Fewer marketing claims

  Lead with the claims that are true and strong, such as the simple French bread.

• Your websiteThe Products page says the products "have no unhealthy artificial additives". The ingredient lists on the product pages include high fructose corn syrup, azodicarbonamide and calcium peroxide (Sub Buns, Hot Dog Buns), and azodicarbonamide and L-cysteine (Italian Rolls); the French Bread lists flour, salt, vinegar, yeast, water and olive oil.Source
• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source

Update the copyright, rewrite the About page with what the automation project delivered, today's capacity and headcount, and add a dated "latest news" line each time equipment or certification changes.

A current site signals a reliable, growing supplier.

• Sharing too much

  Share capacity ranges, not customer details.

• Your websiteHomepage: "Specialty Bakery of Tulsa, Since 1989 We are a Tulsa, Oklahoma based commercial bakery, who ships 36,000 pounds of bread products every day"; "Give us a call if you are looking for a specialty product"; "We work With You to make your Products the way you want." Footer: "Copyright © 2017-2019". The page has no H1 heading or social share image, its meta description is a list of keywords, and the site has no sitemap.xml or robots.txt.Source
• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source

Show the current certificate with its grade and expiry date, the scope and the audit body, and offer a download. Add other credentials buyers ask for (allergen controls, HACCP plan summary, kosher or halal if held).

Supplier approval teams can tick the box from the website instead of waiting for a document request.

• Certificate lapsed

  Book the audit and say when it is due.

• Your websiteQuality Assurance: "a HACCP driven, food safety production bakery"; "Our facility was awarded the prestigious grade of 'A' in April of 2019. By achieving this BRC certification, Specialty Bakery of Tulsa is able to compete in global markets." No current certificate or audit date is shown.Source
• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source

Send a test enquiry and confirm it arrives; if not, connect the form to a simple form service. Add fields for product, weekly volume, distributor and a "send me samples" box, and send an automatic confirmation.

Every lost enquiry is a lost account, and better fields let sales reply with the right samples first time.

• Spam

  Add a simple spam filter.

• Your websiteContact page: "Send us an e-mail and we will get back to you within 24 hrs. Or give us a Call!"; hours 8am to 5pm Monday through Friday; phone and fax. Page addresses such as "index.php@page=about.html" show the site is a saved static copy of an older PHP site; the products are grouped into only three categories (Buns, Rolls, Bread) with ten products.Source
• Your websiteHomepage: "Specialty Bakery of Tulsa, Since 1989 We are a Tulsa, Oklahoma based commercial bakery, who ships 36,000 pounds of bread products every day"; "Give us a call if you are looking for a specialty product"; "We work With You to make your Products the way you want." Footer: "Copyright © 2017-2019". The page has no H1 heading or social share image, its meta description is a list of keywords, and the site has no sitemap.xml or robots.txt.Source

Add a sitemap and robots.txt, a clear H1 on each page, a title per page ("Wholesale Sub Buns | Specialty Bakery of Tulsa") and a written description. Claim and complete the Google Business Profile for the bakery.

Simple basics let the right buyers find the bakery for the products it makes.

• Retail visitors call

  Say clearly that SBT sells wholesale only.

• Your websiteHomepage: "Specialty Bakery of Tulsa, Since 1989 We are a Tulsa, Oklahoma based commercial bakery, who ships 36,000 pounds of bread products every day"; "Give us a call if you are looking for a specialty product"; "We work With You to make your Products the way you want." Footer: "Copyright © 2017-2019". The page has no H1 heading or social share image, its meta description is a list of keywords, and the site has no sitemap.xml or robots.txt.Source
• Your websiteContact page: "Send us an e-mail and we will get back to you within 24 hrs. Or give us a Call!"; hours 8am to 5pm Monday through Friday; phone and fax. Page addresses such as "index.php@page=about.html" show the site is a saved static copy of an older PHP site; the products are grouped into only three categories (Buns, Rolls, Bread) with ten products.Source

Build a page for private label and custom products: what can be changed (size, recipe, shelf life, packaging), the R&D process from sample to production, minimums, timelines and certification. Add two short anonymised examples.

Custom work is higher-margin and stickier than standard buns, and chains search for it.

• Small requests

  State minimums clearly.

• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source
• Your websiteHomepage: "Specialty Bakery of Tulsa, Since 1989 We are a Tulsa, Oklahoma based commercial bakery, who ships 36,000 pounds of bread products every day"; "Give us a call if you are looking for a specialty product"; "We work With You to make your Products the way you want." Footer: "Copyright © 2017-2019". The page has no H1 heading or social share image, its meta description is a list of keywords, and the site has no sitemap.xml or robots.txt.Source
• Competitor researchRivals' own homepages: Alpha Baking Company "specializes in the baking and distribution of bread, buns, rolls, muffins and more for Fresh Foodservice, Nationwide Frozen Foodservice, Retail and Private Labeling", with K-12 items, national programs and customer login; Turano Baking Co. offers fresh and frozen foodservice, a sample cart, Webstaurant and Instacart ordering, and a "Lunch with Turano" series featuring restaurants that serve its bread.See the research Source

Offer a free sample box (three to five products, spec sheets, a note from the bakery) to qualified chains and distributor reps, requested from a form. Follow up within a week.

A tasted product converts far better than a described one.

• Shelf life in transit

  Ship early in the week.

• Competitor researchRivals' own homepages: Alpha Baking Company "specializes in the baking and distribution of bread, buns, rolls, muffins and more for Fresh Foodservice, Nationwide Frozen Foodservice, Retail and Private Labeling", with K-12 items, national programs and customer login; Turano Baking Co. offers fresh and frozen foodservice, a sample cart, Webstaurant and Instacart ordering, and a "Lunch with Turano" series featuring restaurants that serve its bread.See the research Source
• Your websiteProduct pages (checked October 20, 2026): the "Product Details" table on the Sub Buns, Hot Dog Buns and French Bread pages has the headings CODE, CASE CT, UNIT WT, LENGTH, WIDTH, HEIGHT and SHELF LIFE, and every value reads "00". The Italian Rolls page has no spec table. Each page does list ingredients, allergens and nutrition facts; there are no downloadable spec sheets.Source
• Your websiteContact page: "Send us an e-mail and we will get back to you within 24 hrs. Or give us a Call!"; hours 8am to 5pm Monday through Friday; phone and fax. Page addresses such as "index.php@page=about.html" show the site is a saved static copy of an older PHP site; the products are grouped into only three categories (Buns, Rolls, Bread) with ten products.Source

Create a kit: line card, spec sheets, photos, case and pallet data, menu ideas per product and a short story. Offer reps a lunch-and-learn with samples in key regions.

Reps become an extended sales team for every product SBT already lists.

• Reps ignore it

  Bring samples and a customer story.

• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source
• Your websiteProduct pages (checked October 20, 2026): the "Product Details" table on the Sub Buns, Hot Dog Buns and French Bread pages has the headings CODE, CASE CT, UNIT WT, LENGTH, WIDTH, HEIGHT and SHELF LIFE, and every value reads "00". The Italian Rolls page has no spec table. Each page does list ingredients, allergens and nutrition facts; there are no downloadable spec sheets.Source
• Your websiteThe "Ordering information" item in the main menu links to index.php?page=orders, which returns a 404 error. No other page explains how to order, minimums, delivery or which distributors carry the products.Source

List 50 regional chains within delivery range (Oklahoma, Texas, Kansas, Arkansas, Missouri), research which serve subs or hot dogs, and offer each a custom bun trial with samples and spec sheets.

A focused list in the bakery's home region uses its history and delivery advantage.

• Long trials

  Agree a trial period and decision date.

• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source
• Your websiteHomepage: "Specialty Bakery of Tulsa, Since 1989 We are a Tulsa, Oklahoma based commercial bakery, who ships 36,000 pounds of bread products every day"; "Give us a call if you are looking for a specialty product"; "We work With You to make your Products the way you want." Footer: "Copyright © 2017-2019". The page has no H1 heading or social share image, its meta description is a list of keywords, and the site has no sitemap.xml or robots.txt.Source
• Your websiteProduct pages (checked October 20, 2026): the "Product Details" table on the Sub Buns, Hot Dog Buns and French Bread pages has the headings CODE, CASE CT, UNIT WT, LENGTH, WIDTH, HEIGHT and SHELF LIFE, and every value reads "00". The Italian Rolls page has no spec table. Each page does list ingredients, allergens and nutrition facts; there are no downloadable spec sheets.Source

Develop two or three whole-grain-rich products (hamburger bun, hot dog bun, dinner roll) with the nutrition documentation districts need, and offer them through the distributors that serve school food programmes in Oklahoma and neighbouring states.

School volumes are steady through the year and fill capacity outside restaurant peaks.

• Low margins

  Use spare capacity only.

• Competitor researchRivals' own homepages: Alpha Baking Company "specializes in the baking and distribution of bread, buns, rolls, muffins and more for Fresh Foodservice, Nationwide Frozen Foodservice, Retail and Private Labeling", with K-12 items, national programs and customer login; Turano Baking Co. offers fresh and frozen foodservice, a sample cart, Webstaurant and Instacart ordering, and a "Lunch with Turano" series featuring restaurants that serve its bread.See the research Source
• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source
• Your websiteProduct pages (checked October 20, 2026): the "Product Details" table on the Sub Buns, Hot Dog Buns and French Bread pages has the headings CODE, CASE CT, UNIT WT, LENGTH, WIDTH, HEIGHT and SHELF LIFE, and every value reads "00". The Italian Rolls page has no spec table. Each page does list ingredients, allergens and nutrition facts; there are no downloadable spec sheets.Source

Create a company page, post twice a month (new equipment, team, certifications, new products, spec sheets), and connect the sales team with distributor buyers.

A visible, active supplier stays on buyers' minds between orders.

• No time

  Post once a month at least.

• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source
• Your websiteHomepage: "Specialty Bakery of Tulsa, Since 1989 We are a Tulsa, Oklahoma based commercial bakery, who ships 36,000 pounds of bread products every day"; "Give us a call if you are looking for a specialty product"; "We work With You to make your Products the way you want." Footer: "Copyright © 2017-2019". The page has no H1 heading or social share image, its meta description is a list of keywords, and the site has no sitemap.xml or robots.txt.Source

Add a careers page: shifts, pay ranges, benefits, the family history, photos and an easy application. Share openings on local job boards.

Faster hiring keeps lines running and supports growth.

• Too many unqualified applicants

  State shift and physical requirements.

• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source
• Your websiteContact page: "Send us an e-mail and we will get back to you within 24 hrs. Or give us a Call!"; hours 8am to 5pm Monday through Friday; phone and fax. Page addresses such as "index.php@page=about.html" show the site is a saved static copy of an older PHP site; the products are grouped into only three categories (Buns, Rolls, Bread) with ten products.Source

Move the site to a simple hosted website builder or CMS with the same pages, spec sheets, a working form and current libraries. Redirect the old addresses and measure speed after launch.

The team can then keep specs, certificates and news current without a developer, and the site is safer and faster.

• Lost rankings

  Redirect every old address.

• Your websiteContact page: "Send us an e-mail and we will get back to you within 24 hrs. Or give us a Call!"; hours 8am to 5pm Monday through Friday; phone and fax. Page addresses such as "index.php@page=about.html" show the site is a saved static copy of an older PHP site; the products are grouped into only three categories (Buns, Rolls, Bread) with ten products.Source
• Google PageSpeedHomepage on mobile: performance 44/100 (desktop 75); the main content takes 10.1s to appear in the lab test and the layout shifts heavily (CLS 0.381, target under 0.1); 1.9 MB downloaded, 1.6 MB of it images; 8 images have no alt text. There is not enough real-visitor traffic for Chrome field data.Source
• DNS checkEmail runs on Microsoft 365 with SPF ("-all") and DKIM, but the domain publishes no DMARC record. The site also loads jQuery 1.11.0 and Bootstrap 3.1, both from 2014.Source
• Your websiteThe "Ordering information" item in the main menu links to index.php?page=orders, which returns a 404 error. No other page explains how to order, minimums, delivery or which distributors carry the products.Source

Hold a yearly review with each top-20 account: volume, delivery performance, quality issues, new product ideas and forecast. Share the bakery's plans and ask for referrals.

Reviews keep accounts and uncover new products and volume.

• Accounts too busy

  Offer a 30-minute call.

• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source
• Your websiteHomepage: "Specialty Bakery of Tulsa, Since 1989 We are a Tulsa, Oklahoma based commercial bakery, who ships 36,000 pounds of bread products every day"; "Give us a call if you are looking for a specialty product"; "We work With You to make your Products the way you want." Footer: "Copyright © 2017-2019". The page has no H1 heading or social share image, its meta description is a list of keywords, and the site has no sitemap.xml or robots.txt.Source

Develop clean-label versions of the top buns and rolls without those ingredients, matching shelf life and texture, and offer them to chains as an upgrade. Publish the ingredient lists and spec sheets.

Clean-label buns open chains that will not buy the current recipes and command better prices.

• Shorter shelf life

  Offer frozen distribution for longer routes.

• Your websiteThe Products page says the products "have no unhealthy artificial additives". The ingredient lists on the product pages include high fructose corn syrup, azodicarbonamide and calcium peroxide (Sub Buns, Hot Dog Buns), and azodicarbonamide and L-cysteine (Italian Rolls); the French Bread lists flour, salt, vinegar, yeast, water and olive oil.Source
• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source
• Your websiteProduct pages (checked October 20, 2026): the "Product Details" table on the Sub Buns, Hot Dog Buns and French Bread pages has the headings CODE, CASE CT, UNIT WT, LENGTH, WIDTH, HEIGHT and SHELF LIFE, and every value reads "00". The Italian Rolls page has no spec table. Each page does list ingredients, allergens and nutrition facts; there are no downloadable spec sheets.Source

Trial freezing the top three products, validate thaw quality and shelf life, and offer them through distributors' frozen programmes.

Frozen extends reach and smooths production across the week.

• Capital cost

  Start with a third-party cold store.

• Competitor researchRivals' own homepages: Alpha Baking Company "specializes in the baking and distribution of bread, buns, rolls, muffins and more for Fresh Foodservice, Nationwide Frozen Foodservice, Retail and Private Labeling", with K-12 items, national programs and customer login; Turano Baking Co. offers fresh and frozen foodservice, a sample cart, Webstaurant and Instacart ordering, and a "Lunch with Turano" series featuring restaurants that serve its bread.See the research Source
• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source

Offer co-manufacturing to regional bread brands, grocers' private labels and meal-kit companies that need buns and rolls, using the custom-formulation process and certification.

Contract volume uses fixed capacity and adds steady revenue.

• Retail packaging needs

  Partner for packaging if needed.

• Your websiteAbout Us: a 57,000 sq ft facility after a 2012 expansion of 20,000 sq ft; 47 employees; Koenig bakery machines installed in summer 2018 "will allow us to produce 1 million bread products every day"; "Our bread products have a 21-day shelf life. But we can formulate bread products with as little to as much shelf life as you want"; "GMO-free". Business model: "We now sell to all major distributors in the country and have customers in every state. We also export to Canada and Mexico", serving "medium sized restaurant chains"; "We no longer provide retail bakery products to the general public". The page still says "Currently, we are in the middle of a million dollar automation project".Source
• Your websiteHomepage: "Specialty Bakery of Tulsa, Since 1989 We are a Tulsa, Oklahoma based commercial bakery, who ships 36,000 pounds of bread products every day"; "Give us a call if you are looking for a specialty product"; "We work With You to make your Products the way you want." Footer: "Copyright © 2017-2019". The page has no H1 heading or social share image, its meta description is a list of keywords, and the site has no sitemap.xml or robots.txt.Source
• Your websiteQuality Assurance: "a HACCP driven, food safety production bakery"; "Our facility was awarded the prestigious grade of 'A' in April of 2019. By achieving this BRC certification, Specialty Bakery of Tulsa is able to compete in global markets." No current certificate or audit date is shown.Source

With customers' permission, post short features of local restaurants that use SBT buns, tagged on social and shared with the restaurant. It builds goodwill with customers and shows chains the bread in use.

Customers get free promotion and SBT gets proof and local pride.

• Distributor relationships

  Feature only customers who agree.

• Competitor researchRivals' own homepages: Alpha Baking Company "specializes in the baking and distribution of bread, buns, rolls, muffins and more for Fresh Foodservice, Nationwide Frozen Foodservice, Retail and Private Labeling", with K-12 items, national programs and customer login; Turano Baking Co. offers fresh and frozen foodservice, a sample cart, Webstaurant and Instacart ordering, and a "Lunch with Turano" series featuring restaurants that serve its bread.See the research Source
• Your websiteHomepage: "Specialty Bakery of Tulsa, Since 1989 We are a Tulsa, Oklahoma based commercial bakery, who ships 36,000 pounds of bread products every day"; "Give us a call if you are looking for a specialty product"; "We work With You to make your Products the way you want." Footer: "Copyright © 2017-2019". The page has no H1 heading or social share image, its meta description is a list of keywords, and the site has no sitemap.xml or robots.txt.Source

Publish a DMARC record with reporting, review the reports for two weeks, then move to "quarantine". Ask the website provider to update the 2014-era libraries during the rebuild.

It protects customers from fake invoices and improves delivery of real emails.

• Blocking real mail

  Review reports first.

• DNS checkEmail runs on Microsoft 365 with SPF ("-all") and DKIM, but the domain publishes no DMARC record. The site also loads jQuery 1.11.0 and Bootstrap 3.1, both from 2014.Source