Baking&Snack - April 2012 - 18

news
Palin, Deen to speak at IDDBA show
Former Alaska Gov. Sarah Palin and food maven Paula Deen top the list of speakers at this year’s International Dairy-DeliBakery Association’s (IDDBA) show, which will be held June 10-12 in New Orleans, LA. The annual event will attract hundreds of exhibitors, including many wholesale bakeries that target the supermarket instore bakery and deli. In addition to former quarterback Terry Bradshaw and comedian John Pinette, speakers include Carol Christison, IDDBA executive director, who will discuss new product and consumer trends, and Steve Beekhulzen, the association’s president and vice-president of sales, Dawn Food Products, Jackson, MI. Mr. Beekhulzen will address the topic, “Are Supermarkets the New Restaurants?” For more information, go to www.iddba.org.

IN BRIEF
Kalsec, Inc., Kalamazoo, MI, named Beijing Zhongbai Pioneer Chemical Products Co. Ltd. its new distributor for the northern China market. The NPD Group reported that the total number of restaurants in the US dropped 1% from fall 2010 to fall 2011, mostly because of independent restaurants closing. Denver, CO-based Quiznos quickservice restaurant partnered with master franchisee QSR Russia, Ltd. to open more than 20 Quiznos restaurants in Russia by 2014. Qzina Specialty Foods, Pompano Beach FL, hired Irvine, CA-based Morgan Marketing & Public Relations, LLC as its agency of record.

Jeff Dearduff: ‘Bakery Tech Tips’
Baking & Snack magazine welcomes Jeff Dearduff, a longtime industry veteran and bakery engineer, to its publication program. In an audio column each month, Mr. Dearduff will provide his insights on how to make bakery and snack operations more efficient and business more profitable. In his most recent audio article, Mr. Dearduff tackled the tricky issue of bakery engineers reaching out to peers when they have a problem you can’t solve themselves. Often trying to reinvent the wheel results in nothing but running in place, when others’ experience could help put a company on the fast track to success. Following is an excerpt from the podcast: “So many times, we think that we are the only ones dealing with the problem, but lo and behold, many others have already dealt with the same thing, or something very similar to it. So the big question is, How do we find out who has an idea we can, or we should, try to capture? “Bakery engineers through history have been notorious for not asking for help and even resisting it when it comes their way freely. These folks often feel they are supposed to know it all, but sometimes they don’t. It’s no fault of their own. They just have so much going on around them that they don’t feel like reaching out. “If you are a bakery engineer, you can reach out within your plant by asking people outside of your department what they think might improve a given situation. You can reach out across your company and share ideas with your peers at other plants, or you can jump outside into the industry and talk to folks who are doing exactly the same thing that you are. The bottom line is that you talk to others if you are going to expand your knowledge base. ” Check out “Reaching Out for Sucess” on www.bakingbusiness.com to hear the rest of the podcast for more advice on getting outside help to solve problems.

Blane Sutton

/ Baking & Snack / April 2012

www.bakingandsnack.com

http://towww.iddba.org http://www.bakingbusiness.com http://www.bakingandsnack.com

Baking&Snack - April 2012

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