instore - March 2018 - 33
EQUIPMENT
Pizza production
FOOD SAFETY
Allergen detection
PACKAGING
Grab 'n go grabs
market share
INSIGHT INSIDER
Bi-Rite commissary
by Andy Nelson
T
he Bi-Rite name is well-known in its
hometown of San Francisco - and by
foodies throughout the U.S.
The company's two markets in the city feature responsibly sourced, top-quality foods
curated with a chef's eye. Many, however,
know Bi-Rite mainly because of its famous
ice cream, sold across the street from
the flagship market at the Bi-Rite Creamery, which consistently generates aroundthe-block lines and rave reviews from
the Today show, the Wall Street Journal,
Travel+Leisure and countless others.
R&D
Investing in the
Silicon Valley of food
What's less known, or not known at all, is
that much of the behind-the-scenes work
that goes into making Bi-Rite what it is
takes place in a 16,000-square-foot former
Whole Foods Market bakery, neighbor to
other food production facilities and wholesalers in San Francisco's gritty Bayview
neighborhood.
Since its 2013 opening, the commissary has
become more integral to Bi-Rite's overall
success, says Sam Mogannam, Bi-Rite's
owner. "Because of our space constraints (in
the markets), its role continues to become
more and more important and significant."
One example: cookies used to be made in
the Bi-Rite bakery kitchen located in the
Creamery. Now they're made at the commissary. And eventually, Mogannam says, so
will the ice cream.
The commissary plays three distinct roles,
says Tom McGuigan, general manager of
Bi-Rite Catering: supplying all of the prepared foods sold in Bi-Rite's 18th Street and
Divisadero markets; making foods for the
company's burgeoning catering business;
and serving as a warehouse for Bi-Rite's pallet-level purchases.
All three are thriving. "November and December were the two highest sales months
ever in the commissary," McGuigan says.
About 10,000 square feet of the building are
dedicated to warehousing, 4,000 to the commissary kitchen and 2,000 to the office.
All of Bi-Rite Market's baked goods are prepared off-site at one of two central kitchens.
Kris Hoogerhyde is one of two master bakers overseeing bakery production. Photo: Bi-Rite
Mogannam brings a veteran chef's perspective to all of Bi-Rite's ventures, and the
commissary INSIDER * MARCH 2018 * 33
Table of Contents for the Digital Edition of instore - March 2018
instore - March 2018
Need to Know - Dabates and definitions
Spotlight - By the numbers
Merchandising - Branded baked goods
Specialty Insights - Organic deli products
Cover Story - Bi-Rite Market's Sam Mogannam
Commissary Insider
Insight Insider - Bi-Rite commissary
Equipment - Pizza Production
Food Safety - Allergen detection
Packaging - Grab 'n Go grabs market share
R&D - Investing in the Silicon Valley of food
Equipment & Packaging - Latest innovation: Frying technology
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instore - March 2018 - Need to Know - Dabates and definitions
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instore - March 2018 - Spotlight - By the numbers
instore - March 2018 - 11
instore - March 2018 - Merchandising - Branded baked goods
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instore - March 2018 - Specialty Insights - Organic deli products
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instore - March 2018 - Cover Story - Bi-Rite Market's Sam Mogannam
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instore - March 2018 - Insight Insider - Bi-Rite commissary
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instore - March 2018 - Equipment - Pizza Production
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instore - March 2018 - Food Safety - Allergen detection
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instore - March 2018 - Packaging - Grab 'n Go grabs market share
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instore - March 2018 - R&D - Investing in the Silicon Valley of food
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instore - March 2018 - Equipment & Packaging - Latest innovation: Frying technology
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