Baking & Snack - July 2016 - 25
tomers, we're trying to reach all different levels of interest.
For retail bakers, we have a session on how to start your
business. How do you price out your product type? What
are important aspects for new business owners? For industrial attendees, we're trying to address major issues that
touch every aspect of their operations. We're talking about
workforce issues. How do we bring new skilled people into
the industry? We have a lot of panel discussions so attendees can get different points of view on certain subjects. For
example, we might have four speakers at some sessions. In
the end, we've increased the number of topics, and we've
spread them across the board.
Mr. Turano: The committee not only did a wonderful
job over the years of making the sessions very relevant
to each evolving show cycle, but we also received feedback from the previous show about the appropriate time
for each class session to make sure they don't overlap.
We paid very close attention to the start and end times
of each class so attendees can go from session to session
and not miss any portions of each.
Mr. Zárate: The education sessions are also going to explore global trends - not just domestic. It's very inspiring that many of the lectures are engaging people from
different countries. In many ways, we're also building
learning communities through the Q&A sessions. It's
pretty neat.
Mr. Gunnell: We're making the whole show more engaging. Joe touched on it with millennials and how too
many times they go on the Web and say, "Well, I got all
the information I need." But when you ask them the
questions: "Did you talk to anybody? Did you ask them
how the equipment works? What interaction did you
have with people at the company?" - they don't have
the answer. When you get your team to IBIE, they can
ask those questions and get the answers that they can't
get in a chat session online.
Mr. Benton: Touch-and-feel is important, but there have
been other changes to IBIE over the years. The last show
was a lot more focused on process - on how you make
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Baking & Snack - July 2016
Table of Contents for the Digital Edition of Baking & Snack - July 2016
Baking & Snack - July 2016 - 1
Baking & Snack - July 2016 - 2
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