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These excerpts taken from the GIS 10-K filed Jul 11, 2008. Bakeries and Foodservice
Segment In our Bakeries and Foodservice
segment we sell branded ready-to-eat cereals, snacks, dinner and
side dish products, refrigerated and soft-serve frozen yogurt,
frozen dough products, branded baking mixes, and custom food
items. Our customers include foodservice distributors and
operators, convenience stores, vending machine operators, quick
service and other restaurant operators, and business and school
cafeterias in the United States and Canada. In addition, we
market mixes and unbaked and fully baked frozen dough products
throughout the United States and Canada to retail, supermarket,
and wholesale bakeries.
The components of the change in net sales are shown in the
following table:
Bakeries and Foodservice Segment In our Bakeries and Foodservice segment we sell branded ready-to-eat cereals, snacks, dinner and side dish products, refrigerated and soft-serve frozen yogurt, frozen dough products, branded baking mixes, and custom food items. Our customers include foodservice distributors and operators, convenience stores, vending machine operators, quick service and other restaurant operators, and business and school cafeterias in the United States and Canada. In addition, we market mixes and unbaked and fully baked frozen dough products throughout the United States and Canada to retail, supermarket, and wholesale bakeries. The components of the change in net sales are shown in the following table: This excerpt taken from the GIS 8-K filed Mar 23, 2006. Bakeries and Foodservice Segment Third-quarter net sales for General Mills’ Bakeries and Foodservice segment grew 3 percent to $424 million, reflecting net price realization. Unit volume matched last year’s third quarter. Segment operating profit decreased 8 percent due to higher input costs. Through the first nine months of the fiscal year, net sales for the Bakeries and Foodservice segment were up 1 percent to $1.31 billion. Operating profit rose 7 percent to $101 million. | EXCERPTS ON THIS PAGE:
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