In a proverbial black-and-white retail world, consumers are searching for some color. The cookie-cutter look is out, and the fresh, homemade look is in. “Consumers are seeking greater variety and personalization in all aspects of life, including food,” said Bruce Campbell, executive product manager, AMF Bakery Systems. “The typical sandwich shop or quick-service restaurant needs to offer a variety of premium bread and roll products and appeal to consumers’ changing preferences.” “Restaurant chains are all looking for ways to upgrade their menus, and that is creating a want to add brioche rolls, pretzel rolls, and crispy pan and hearth sandwich rolls,” said Mark Rosenberg, chief executive officer of Gemini Bakery Equipment/KB Systems. “All over the country, restaurants are offering a wide range of rolls to make tastier sandwiches.” Marked by yeast reduction or the incorporation of ancient grains, artisan products are often higher in nutrients and perceived as fresher. Glazed brioche hamburger buns, artisan crusty bread, and sourdough or slider rolls are a few examples of what consumers are looking for, said Richard Breeswine, president and c.e.o. of Koenig Bakery Systems. Adding ...