Vieira’s Bakery required more frozen storage capacity before its fourth production line came online. As a major producer of European-style breads, the 100,000-square-foot Newark, N.J.-based bakery expanded to ship nationwide and to Canada, but sought to more efficiently produce and store over 150 SKUs of frozen par-baked and fully baked rolls and breads.
“Because of insufficient freezer capacity, we sometimes had to switch products on the same production line a few times a day, which reduced productivity,” says Carlos Vieira, founder and president. “Adding freezer capacity was essential before implementing our fourth production line and critical to our expansion efforts.”