Baking & Snack - July 2016 - 26
IBIE ROUNDTABLE
the product and get it through the system. Now, the focus is on what does the consumer really want and how
we make those new products. Those meetings where
you sit around with exhibitors and ask, "What if?" are
going to be important.
Mr. Gunnell: To highlight what's new on the show floor,
we expanded the Innovation Showcase. Innovation is
the key to why we all go to the show, and we're really
pushing the idea of innovation in every program that
we're featuring at IBIE.
Ms. Henderson: That's the No. 1 question I always get
asked: "What's new? What are you going to feature at
your exhibit? Why should I go to the show?
Let's talk about first-time exhibitors and
attendees. What should they expect from
IBIE 2016?
Mr. Springer: As an exhibitor, they're going to have a lot
to learn. Since it's your first time at this show, be pre-
Visit us at
booth no.
6541
BRILLIANT
PERFORMANCE
FOR MULTIFACETED
BREAD ROLLS
pared for all you're going to see. I think it will be a learning experience, something good for them, and it's an
opportunity to really see the buyers. That's what's great
about being at a show like IBIE.
Mr. Cornelis: We're actually approaching 300 new
exhibitors, and it's pretty incredible when you consider we set a record in 2013 with 107. What's exciting about so many new companies is that it puts a lot
of "fun pressure" on the attendees because they're going to have to work harder to get the most out of IBIE.
You're going to have to show up every day. You're going to have to have a plan on how to see everything
through the show halls because there will be so many
new ideas. With every new exhibitor, there's probably a
new idea. They might offer something that's bigger, or
smaller or more efficient, but it's still different from the
past. Taking the same-old attendee approach of "Well,
I always walk through this hall on Monday, and I only
go here on Tuesday" won't work. You'll have to change
that approach as the show floor expands.
OUR SHOW TREASURES &
DAILY DEMONSTRATIONS
MENES DOUGH SHEETING LINE
STRESSFREE DOUGH HANDLING WITH TWIN SAT
COMBILINE BREAD ROLL LIN
THE MODULAR ROLL LINE
FOR BREAD WITH
THAT PERFECT
FINAL TOUCH.
Website
Koenig Bakery Systems | Richard Breeswine - President & CEO
Baking
& Snack
July 2016 / www.bakingandsnack.com
+1 80426564
3997
| www.koenigusa.com
| richard.breeswine@koenig-rex.com
MINI REX MULTI WITH FORMING STATION
FOR A GREAT PRODUCT VARIETY
TWIN TWIST MIXER DW 240-H
IN HYGIENIC DESIGN
https://www.youtube.com/user/koenigmaschinengmbh
http://www.koenigusa.com
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
Baking & Snack - July 2016 - 3
Baking & Snack - July 2016 - 4
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