instore - September 2016 - 21

preview Picked for you. A huge part of the IBIE experience is the daily schedule of expert-led seminars. We went through the expansive list and picked a few that could be beneficial for the instore audience. A full list is available at www.ibie2016.com/ agenda. Saturday, Oct. 8 8 a.m. - noon Cake Sculpture with Internal Frame Roland and Marsha Winbeckler share their knowledge of which cakes and icings work best for sculptures, how to shape and sculpt, and how to create the details that make their sculptures "come to life." Attendees will sculpt and decorate a sculpture that includes an internal support during the class. There will also be a brief discussion on how to create various types of internal support for other sculptures. Price: $200 11 a.m. - Noon Product Pricing for Bakeries You wouldn't work 12 hours a day for free, so it makes sense to price your products properly to avoid this. This session will show how to capture fluctuating material costs, as well as how to distribute labor and overhead properly across a product line. Using live examples from their own bakery, Nicholas Scavo, Gerald Scavo and Jerilyn Reed will demonstrate how to set yourself up for success. Price: $10 11 a.m. - Noon The High Cost of Poor Training Ineffective training programs can be the equivalent of opening an office window and throwing away a few boxes of your company's money. Successful companies know how important excellent training and trainers are to the productivity, safety and morale of their entire work force. Price: $10 Monday, Oct. 10 Sunday, Oct. 9 8:30 a.m. - 9:30 a.m. Selling and Marketing Dessert Bar Packages Things in the wedding world have changed. Most bakers will verify that today's brides are looking for a variety of colorful, pretty and Pinterest-inspired desserts for their receptions. How does your in-store bakery become the one-stop shop for everything in a wedding dessert bar? Beth Fahey will explain the concept of "package selling," which includes how to price, sell, and market dessert bar packages to a new generation. Price: $10 11 a.m. - Noon Point of Sales Systems Don't be tied down by bulky oldfashioned point of sale systems. This panel discussion, led by Odette Daniello, will explore new lightweight and mobile POS systems being used in bakeries and retail outlets. Price: $10 11 a.m. - Noon Understanding and Embracing Your Millennial Employee Millennials will have a dominant effect on the workforce within the next 10 years, when it is estimated they will make up half of the American workforce. This session focuses on how to understand this so-called misunderstood generation, and what steps can be taken to actively engage the emerging group. Price: $10 Tuesday, Oct. 11 8 a.m. - Noon Showcase Individual Desserts Students will learn how to create a variety of fast single-serve desserts that can add a "wow" factor to a bakery case. Students will work with chocolate, cake, fillings, and a variety of toppings to create stunning-yet-simple desserts. Price: $200 8:30 a.m. - 9:30 a.m. Managing Pests in the Bakery Environment Throughout the evolution of pest management, the role and responsibilities of a pest management professional have changed and so has the level of liability. Hank Hirsch, president of RK Environmental Services, will take the audience through the expectation of a pest management professional. Price: $10 QUALITY AND FOOD SAFETY ARE OUR PRIORITY! Two years in a row, 5 Generation Bakers EXPANDED CAPACITY PRECISION EQUIPMENT STATE OF THE ART OVENS LARGE FREEZER WAREHOUSE 3rd Party Audits have achieved a superior ranking in food safety. For more information, contact Quality Assurance Officer, Denice Beccard at denice@5generationbakers.com 5generationbakers.com instore * SEPTEMBER 2016 * 21 http://www.ibie2016.com/ http://www.5generationbakers.com

Table of Contents for the Digital Edition of instore - September 2016