IBIE - The Retailer's Guide to IBIE - July 2022 - 36

IBIEDUCATE
11:00 AM - 12:00 PM
Monitoring Chemical Hazards in
Foods(Repeat)
Speaker: Gina Reo, President, QAS, LLC
Room: W314 | Price: $30 if purchased as a
single session; or included in the Super Pass
Enacted in 1986, Proposition 65 is a California
law that came about to notify consumers
and workers when they may be exposed to
chemicals that cause cancer, birth defects or
other reproductive harm. The Prop 65 listing
contains over 900 chemicals and those above
a " safe harbor " level, require notification, and
managing compliance can be daunting for
food processors.
We will examine the current climate
regarding Prop 65, some of the media buzz
and pending actions during the COVID
crisis. Additionally, we will look at mitigation
strategies under the new FSMA (Food
Safety Modernization Act) for how to put
preventative programs in place to minimize
potential hazardous risks. Comparisons for
chemical hazards mitigation programs will be
examined internationally as well.
Agenda will include:
* Landscape of Potential Chemical Hazards
* Material Monitoring Program, World Class
Best Practice
* Risk Assessment Tools
* Compliance and Testing Review
* Forward Action Strategy
Audience: Food Safety and Sanitation
Track: Food Safety and Sanitation
Sponsored by:
their products. In this presentation, Bob
Hoban, co-chair of Clark Hill Law's cannabis
practice, will explore the intersections of
cannabis and baked goods in the commercial
sphere. As an attorney, he will outline the
rules and regulations that dictate the use of
cannabis-based ingredients. As a business
executive, he will explore opportunities
generated by the cannabis industry for
existing commercial bakers.
Audience: All Audiences
Track: Formulation, Cannabis in Baking
11:00 AM - 12:00 PM
Easy Goin' GREEN Manufacturing to
Save Money & Our Planet (Repeat)
Speaker: Susie Marie, Creator, Sweet Life
Specialty Foods
Room: W313 | Price: $30 if purchased as a
single session; or included in the Super Pass
Going Green and Saving Money couldn't be
any easier with these new creative gadgets
and gizmos as designed to accompany
every phase of manufacturing from nonelectric-based
usage, water purification
& programming, underground cooling, to
mineral & geode vibrational usage. Some of
these items can be made or used from items
right in your very sphere of accessibility.
Come experience these new innovations
which will significantly save time, energy
and money while improving the health of the
planet.
Audience: All Audiences
Track: Sustainability
11:00 AM - 12:00 PM
Cannabis and Baked Goods in the
Commercial Sphere
Speaker(s): Robert Hoban; Craig Small, Senior
Counsel, Clark Hill
Room: W303 | Price: $30 if purchased as a
single session; or included in the Super Pass
The rise of the cannabis industry has created
an influx of new ingredients for bakers to
consider. Whether psychoactive cannabinoids
like THC, non-psychoactive cannabinoids
like CBD, or hemp-based grain and flour, the
cannabis plant offers a variety of alternative
ingredients for bakers to incorporate into
11:00 AM - 12:00 PM
How to Double Your Holiday Sales
Speaker: Janelle Copeland, CEO,
Cope Land Inc.
Room: W305-306 | Price: $30 if purchased as
a single session; or included in the Super Pass
This class is ALL about creating products
that your customers love and can't live
without! Learn how to develop " trend worthy "
products that customers can't help but to
share. We'll focus on identifying your specific
niche and you'll learn how to attract your
dream clients through your own personal
brand magic so you can DOUBLE your sales
(and kill it during ANY holiday)!
Audience: Retail - Sales and Marketing
Track: Sales and Marketing
11:00 AM - 12:00 PM
Turning the Ship: Re-making Your
Retail Bakery
Speakers: John Lupo; Scott Calvert; Patti
Stobaugh; Anthony DiNardo, RBA Board of
Directors
Room: W307-308 | Price: $30 if purchased as
a single session; or included in the Super Pass
The Pandemic, high inflation and supply chain
issues have required bakeries to re-examine
how they do business. Hear from retail bakery
owners who have changed direction and
re-made their bakery to stay afloat in these
turbulent times.
Audience: Retail - Sales and Marketing
Track: Business Trends
MONDAY, SEPT. 19
8:30 AM - 9:30 AM
Converting from Custom Design Cake
Work to Streamline Online-Only Sales
Speaker: Kelly Delaney, Owner/ Pastry Chef,
Cakes for Occasions
Room: W305-306 | Price: $30 if purchased as
a single session; or included in the Super Pass
The session will walk you through the
necessary steps to create a viable, profitable,
successful online store that will dramatically
improve cash flow, accuracy and time
management while substantially lowering
your gross profit margins by minimizing
your labor percentage as well as improve
your COG percentage. I will share my own
experience on how I went from over 30
employees with an average of 30% payroll
to a 10% payroll after COVID, all due to the
pivot I did immediately. This move drastically
improved cash flow and my quality of life as a
bakery owner.
Audience: Retail - Sales and Marketing
Track: Sales and Marketing
36 | RETAILER'S GUIDEBOOK
IBIE - The Retailer's Guide to IBIE - July 2022

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