From its Midwest regional bread preparation facility near O’Hare Airport in Chicago, a large national restaurant chain trucks unbaked loaves of bread to its many restaurants. In the facility, loaves are mixed, formed, and stored in a freezer, then shipped daily to the restaurants to be baked and served. In recent years a combination of growth in the number of the chain’s restaurants and the need to meet stringent health regulations had begun to make meeting daily production more challenging. Read more in this case study, originally posted in Snack Food and Wholesale Bakery, on how the company received help from Orion, a ProMach product brand, and how installing new stretch wrap equipment solved the problem.