Kitchen & Bath Business - February/March 2021 - KBIS27

How to Build Your Talent Bench for
Recovery & Growth
Ken Roberts, Interior Talent, Inc.
Nadia Roberts, Interior Talent, Inc.
Topic Area: Management
We will discuss how a company can build its bench
of talent to maximize recovery and continue strategic
growth plans in our altered business world. This will
include tips on how to maximize the skill-set of your
current internal team and decide what new skills your
company needs to remain competitive. In addition, we
cover how to maximize using technology to connect
with clients and manage a remote team while creating
increased efficiency in your firm.
(Qualifies for 0.1 NKBA CEU, 1.00 NAHB CE hour, 1.0
NARI CEU)

Innovation and Differentiation in Times of Crisis
Andreas Hansen, Plum, Inc.
Topic Area: K&B Specialty Training
The idea is to walk the audience through a real case
study of a new challenger brand that was seemingly
stopped in its tracks trough covid, but decided to
charge and be more aggressive, turning a crisis into a
success story.
(Qualifies for 0.1 NKBA CEU, 1.00 NAHB CE hour, 1.0
NARI CEU)

Invigorate Your Business by Elevating Healthy
Kitchen & Bath Design
Jillian Pritchard Cooke, Wellness Within Your Walls
Steven Kleber, Kleber & Associates
Topic Area: Grow Your Business
As people spend more time in their homes, the importance of the home as a sanctuary has moved to
the forefront. No longer merely a functional space
designed for shelter, the home is a refuge for restoration and rejuvenation that also supports health and
wellness. Kitchens - already a hub of the home - are
growing in significance. Fewer people are eating out,
and cooking is gaining traction. Features like water
filtration, touchless fixtures, convection and induction
cooking, and kitchen gardens are becoming more
common. Elements such as spa-style bathrooms with
large soaking tubs and steam showers, proper ventilation, humidity/mold control systems, natural light, and
smart technology are also assuming a more prominent
role as we navigate a post-COVID landscape. Moreover, hygienic materials - antibacterial and antimicrobial surfaces, stainless steel for appliances, etc. - are
becoming top-of-mind for countertops and finishes.
In this session, two experts - a design-build industry

health and wellness pioneer, and a thought leader
with 33 years of experience in marketing and branding - will share how design-build professionals can
embrace the movement toward health and wellness
in the home, and effectively promote that alignment
to differentiate and revitalize their businesses as we
move into an uncharted future.
(Qualifies for 0.1 NKBA CEU, 1.00 NAHB CE hour, 1.0
NARI CEU)

Keeping up the Momentum: Guidelines for Keeping
Your Clients on Track
Duane Becker, SaPre Training
Topic Area: K&B Specialty Training
What happened to my customer? Many designers I
consult with ask themselves this question. In this presentation, I will discuss methods you can use to avoid
losing track of your customer, moving your transaction
forward, and closing more sales.
(Qualifies for 0.1 NKBA CEU, 1.00 NAHB CE hour, 1.0
NARI CEU)

Kosher Kitchens - is the Work Triangle Dead?
Rachel Groundland, Groundland Interiors
Topic Area: Design
Rachel Groundland is the Principal Designer at Groundland Interiors, as well as Director of Marketing for Yeshiva Beth Yehudah. As an Orthodox Jewish cook who
previously owned a successful Kosher catering company, Rachel is passionate about prepping delicious meals
and desserts for her friends and family, and is uniquely
qualified to understand the specific requirements for a
kosher kitchen. Rachel specializes in Kosher Kitchen
Design, and aside from creating beautiful, functional
kitchens; her kitchens are designed to create meaningful connections for families that cook together for the
Sabbath and Holidays. The kitchen is the hub where
families gather, and memories are made. A well planned
kitchen design will help create an incredible experience.
Because of these requirements , it is necessary to familiarize designers with the concepts of cooking Kosher,
with separate zones for Meat, Dairy and Pareve (contains
neither dairy or meat, or their derivatives). The need to
find extra space to accommodate separate Meat, Dairy
and Pareve dinnerware, and utensils, as well as separate
appliances is a unique challenge. It is not uncommon to
see kosher kitchens that contain three sinks, two dishwashers, two separate ovens and microwaves, as well as
separate countertops for Meat, Dairy and Pareve.
(Qualifies for 0.1 NKBA CEU, 1.00 NAHB CE hour, 1.0
NARI CEU)

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COURSE
DURATION:
ON-DEMAND:
ONE HOUR
PROFESSIONAL
DEVELOPMENT:
TWO HOURS

http://www.kbisconnect.com

Kitchen & Bath Business - February/March 2021

Table of Contents for the Digital Edition of Kitchen & Bath Business - February/March 2021