Milling & Baking News - February 8, 2011 - 33

Retail bakers, building on gains, back to independent management
MCLEAN, VA. — More than ﬁve years after engaging an association management group, the Retail Bakers of America last week said it was changing its organizational structure and returning to independent management. With the change, the company will relocate its headquarters to Slidell, La., a suburb of New Orleans, effective March 1. The group has been managed since 2005 by Association Management Group, a McLean-based group specializing in non-proﬁt associations. “There has been considerable progress under the A.M.G. management, but several dynamic changes have led the board of directors to approve a strategic move,” the R.B.A. said. In particular, the R.B.A. cited: • Its partnership with the American Bakers Association and BEMA in the 2010 International Baking Industry Exposition in Las Vegas •The new “All Things Baking” show to be launched with the same partners in suburban Chicago this October •A partnership formed with ISupport TV and Multiview aimed at invigorating the R.B.A. web site, making it an improved member resource while creating a revenue source for the R.B.A. “These factors weighed in on the

decision of the board of directors to return to independent management,” the R.B.A. said. “In addition, the R.B.A. recently completed a strategic planning where key membership programs were identiﬁed, including actions needed to promote and protect industry resources.” The group said it selected New Orleans as a more centralized location (east to west). Additionally, the association said it is in an area with strong R.B.A. afﬁliate organizations; it has a very advantageous employee base; and the cost of doing business “more closely ﬁts the R.B.A. membership than the Washington, D.C. area. “ Individuals who will manage the R.B.A. going forward were not named in the announcement. MBN Speaking at the BEMA luncheon to close out the meeting will be Butch Lumpkin, described by BEMA as “an unlikely golfer.” “Born with very short and less than functional arms, Lumkin is now a golf (and tennis) pro — with an incredible story,” BEMA said. The March 5 sessions will include a presentation by Kim Almeida with Specialty Technology Resources, Inc. Ms. Almeida will lead BEMA’s Business IQ Session over lunch, explaining social responsibility audits that bakers soon may request and how to prepare for them. MBN and chief executive ofﬁcer of the A.B.A. “This could hasten the reduction in wheat acres and raise Americans’ food bills. U.S. cropland is already stretched to its limit. Increasing the blend has the potential to further impact commodity stocks and ultimately food prices. The grain markets are currently experiencing near record volatility and prices have edged closer to the record levels of 2008.” The group expressed support for alternative fuels but emphasized policies must “be balanced with the needs of traditional agriculture to ensure a reliable food supply for our nation.” MBN career with The Pillsbury Co., which owned the Burger King chain for many years. In 1986, Pillsbury named Mr. Cain to lead the struggling Godfather’s Pizza business, where he restored proﬁtability and went on to successfully serve for 10 years. Mr. Cain served as both the chairman and president and chief executive ofﬁcer of the National Restaurant Association from 1994-99. MBN
Milling & Baking News February 8, 2011 / 33

BEMA 2011 winter meeting to focus on in-store baking issues
OVERLAND PARK, KAS. — A supermarket bakery panel will highlight the 2011 Winter Summit of BEMA, to be held March 5-6 at the Chicago downtown Marriott. Scott Young, director of manufacturing, engineering and bakeshop services at Wegmans Food Market, Inc., will participate in the panel as will Thierry Reunbrouck, who is with regional merchant bakery operations at H-E-B. The discussion will be part of a March 6 educational session. The group also will hear about the French Pastry School of Chicago from the organization’s founder, Jacquy Pﬁfer. Also during the educational session, Gale Prince, the owner of GP Associates, will provide an update about the BISSC/ANSI (Baking Industry Sanitation Standards Committee/American National Standards Institute) standard. GP has been engaged by BEMA as well as AIB International and the American Bakers Association to update the standard.

E.P.A. extends partial waiver on 15% ethanol blend in gasoline
WASHINGTON — The Environmental Protection Agency on Jan. 21 gave a partial waiver that would allow the sale of gasoline containing as much as 15% ethanol for cars, light trucks and sports utility vehicles built between 2001 and 2006. The move was criticized by the American Bakers Association. The announcement followed an October 2010 partial waiver issued by the E.P.A. for use of E15 in cars built in 2007 and later. “Taken together, the two waiver decisions allow the introduction into commerce of E15 for use in MY2001 and newer light-duty motor vehicles if the conditions are met,” the E.P.A. said. Conditions in connection with the waiver are aimed at limiting the chances of misfueling E15 into vehicles and engines for which it is not approved and to ensure fuel and ethanol quality. The American Bakers Association opposed the waiver and reacted with disappointment. “E.P.A.’s decision to increase the ethanol blend to E15 will further increase volatility in the grain markets,” said Robb MacKie, president

Former c.e.o. of Godfather’s Pizza to speak at A.T.B.I. breakfast
WASHINGTON — Herman Cain, a former president and chief executive ofﬁcer of the Godfather’s Pizza chain, will serve as the leadership speaker at the Allied Trades of the Baking Industry breakfast March 28 during the annual meeting of the American Bakers Association. Mr. Cain is regarded as a restaurant
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industry leader, said Robb MacKie, president and chief executive ofﬁcer of the A.B.A. “Mr. Cain is a top-notch, well respected leader in the food and restaurant industries, whose remarkable story is both an example and an inspiration to the business world,” Mr. MacKie said. A Georgia native, Mr. Cain began his

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Milling & Baking News - February 8, 2011

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