{"id":7345,"date":"2023-04-12T11:48:24","date_gmt":"2023-04-12T09:48:24","guid":{"rendered":"https:\/\/magorex.pl\/there-is-no-room-for-chance-today-its-the-quality-of-the-product-that-wins-interview-with-waldemar-miernicki-sales-representative-at-magorex\/"},"modified":"2026-03-02T18:31:17","modified_gmt":"2026-03-02T17:31:17","slug":"there-is-no-room-for-chance-today-its-the-quality-of-the-product-that-wins-interview-with-waldemar-miernicki-sales-representative-at-magorex","status":"publish","type":"post","link":"https:\/\/magorex.pl\/en\/there-is-no-room-for-chance-today-its-the-quality-of-the-product-that-wins-interview-with-waldemar-miernicki-sales-representative-at-magorex\/","title":{"rendered":"\u201cThere is no room for chance \u2013 today, quality wins.\u201d An Interview with Waldemar Miernicki, Sales Representative at Magorex"},"content":{"rendered":"\t\t
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Recent months have been described by many as turbulent \u2013 and unfortunately, this seems to have become the norm. How do you assess the current condition of the bakery and confectionery industry?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We have a large group of customers who have maintained their momentum \u2013 continuing to grow and expand their product range \u2013 and they are performing well. From my experience and observation, when quality is truly high, it becomes your strongest competitive advantage. Market fluctuations may occur, and sales may temporarily decline, but the impact is usually short-lived. It is natural for customers to occasionally try lower-priced alternatives, but they ultimately return to products that consistently deliver quality.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Do you notice any new patterns in consumer decision-making? Have you observed changes in customer habits or purchasing behaviour?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Customers are becoming increasingly aware and actively looking for high-quality products. When they find one, they remain loyal. This trend is particularly visible in larger cities.<\/p>\n

As for our transactions, classic solutions continue to prove most effective. From time to time, producers try to stand out by introducing unusual shapes \u2013 such as ovals or hearts \u2013 but we observe that these trends tend to be short-lived. In the long run, traditional shapes like rectangles and squares consistently perform best.<\/p>\n

There is also another important shift \u2013 many of our partners are choosing smaller moulds. By reducing product weight, they can adjust pricing more effectively while remaining competitive.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Rising gas and electricity prices, along with inflation, inevitably increase the cost of producing everyday bread. Do you observe producers facing a dilemma \u2013 balancing passion and product quality with the economic realities of rising costs?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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That\u2019s true \u2013 producers are making every effort to offer products at prices customers can still accept. At the same time, consumers prefer to shop more frequently and buy fresh products rather than stock up in larger quantities. This shift is clearly visible in bakeries, where the assortment remains wide, but individual products are often smaller in weight.<\/p>\n

Interestingly, bread is increasingly being sold by the slice, and this is becoming a standard practice. It makes the price per kilogram less noticeable and more accessible from a customer\u2019s perspective. This sales approach is appreciated by both younger consumers and retirees.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In today\u2019s rather uncertain times, do you still see opportunities for new bakeries to grow? Is this a good moment to enter the market \u2013 is there still potential?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Certainly, we see existing bakeries expanding \u2013 mainly established players who continue to invest in increasing their production capacity. In larger cities, if someone offers a truly high-quality product, then yes, I believe there is still room to enter the market. However, this clearly means sourdough-based products, premium flour and offerings aimed at demanding, conscious customers.<\/p>\n

We work with such clients \u2013 small artisan bakeries in cities like Warsaw or Krak\u00f3w, where a single sweet bun may cost 12 PLN, and there is still strong demand for it.<\/p><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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So \u201cprice works miracles\u201d is no longer the only dominant sales trend. In your opinion, is this shift here to stay?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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If you think back to Fat Thursday a few years ago, people were leaving discount stores with boxes of doughnuts \u2013 buying them in bulk, twelve at a time. This year, I did not see that, and it is happening less and less. Most customers prefer to buy fewer products, but of higher quality, even at a higher price.<\/p>\n

Smaller, niche bakery and confectionery brands are also entering online sales more confidently. Larger players, on the other hand, still tend to focus on expanding their brick-and-mortar networks and developing their own retail chains.<\/p>\n

In my view, those who have already secured their place in the market will continue to perform well. It is no surprise \u2013 today, there is no room for chance. Customers return to a good baker because they know it is worth it.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Do you run your own bakery or confectionery \u2013 or perhaps a large production facility? Benefit from our proven products and the expertise of our specialists.
Contact us!<\/a><\/h3>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

When you have worked in an industry for many years, you quickly begin to notice change \u2013 emerging trends, subtle shifts and evolving customer expectations. Discover the insights shared by Waldemar Miernicki, our sales representative with over 20 years of experience in the industry.<\/p>\n

We invite you to read the interview.<\/p>\n","protected":false},"author":1,"featured_media":7333,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[105,113],"tags":[],"class_list":["post-7345","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry-watch","category-meet-the-team"],"acf":[],"yoast_head":"\n\u201cThere is no room for chance \u2013 today, quality wins.\u201d An Interview with Waldemar Miernicki, Sales Representative at Magorex - MAGOREX - manufacturer of baking equipment<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/magorex.pl\/en\/there-is-no-room-for-chance-today-its-the-quality-of-the-product-that-wins-interview-with-waldemar-miernicki-sales-representative-at-magorex\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cThere is no room for chance \u2013 today, quality wins.\u201d An Interview with Waldemar Miernicki, Sales Representative at Magorex - MAGOREX - manufacturer of baking equipment\" \/>\n<meta property=\"og:description\" content=\"When you have worked in an industry for many years, you quickly begin to notice change \u2013 emerging trends, subtle shifts and evolving customer expectations. 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