IBIE - 2013 Show Daily, Tuesday - 12


Retail business

Keeping the (cake) plates
spinning

R

unning a retail bakery requires more
than a love of the
craft. It takes time,
energy and, above all, good
business savvy. Let’s face it,
when you own a bakery — just
as owning any business — the
work-life balance becomes the
challenge of a lifetime.
Whether you are new to
the industry, or you just need
to revisit the principals of the
balancing act while remaining
profitable, you won’t want to
miss tomorrow’s sessions from
the Retail and Foodservice
track.
In the morning, a panel of
veteran retail bakery owners
will offer tips for staying sane

a successful bakery owner.
“This panel is made up of two
bakery owners who have created — and continue to manage — balance in their lives,”
Ms. Rouwhorst said. “Their
perspectives are very different, so the audience will get
a variety of information, including eight key points that
over the years have helped
them both ‘make’ time.”
The session takes place from
8:30-9:30 a.m. in Room N255.
Cost is $10.
When the session is over,
save your seat in this room
for education on cakes by the
numbers. Owning a successful
bakery often starts with pricing. In this digital age that ele-

“This panel is made up of two
bakery owners who have created
balance in their lives.”
Renée Rouwhorst, Ryke’s Bakery
in “Achieving a Work-Life Balance in Your Bakery Business.”
Gain useful insight from the
panel, which includes Becky
Nels Lewis, co-owner, ele’
Cake Co., Dayton, OH, and
Joan Conway, owner, Dorothy
Ann Bakery, Woodbury, MN.
Renée Rouwhorst, owner,
Ryke’s Bakery, Muskegon, MI,
will moderate.
Learn from successful bakery
owners how to structure your
business without doing so at the
expense of your home or family
life. Come prepared to ask questions about work-life balance,
and find out what these bakers
have learned about what works
— and what doesn’t — in being

12

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IBIE

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vated custom cakes to celebrity
status, pricing can be a tricky
thing. After all, the cakes consumers see on television shows
often don’t show the price tag.
In the session “Pricing ‘As Seen on TV’
Cakes for Profit,” Beth
Fahey, co-owner, Creative Cakes, Tinley
Park, IL, will remind
you that profit is a
good thing. “This session will be about giv-

Tuesday, October 8, 2013

ing creative people the data they
need to price their art correctly,”
explained Ms. Fahey. Along with
labor-saving tips, Ms. Fahey will
offer advice for crunching the
numbers, including how to forecast cash flow during seasonal
business, how to identify your
bakery’s target net operating
profit and more.

The session takes place from
9:45-10:45 a.m. in Room N255.
Cost is $10.
For tomorrow’s complete
education schedule, session
details and speaker bios, tap
the “Schedule” icon on the main
page of the IBIE mobile app,
sponsored by DuPont Health &
Nutrition (Booth No. 5821)
IBIE - 2013 Show Daily, Tuesday

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