beyond baking june 2013
DESCRIPTION
WBA Member eNewsletterTRANSCRIPT
Volume 77, Issue 6
Cover Photo: IndyCar driver, Simon Pagenaud, learns how to fill cream puffs
INSIDE THIS ISSUE
MIDWEST FOODSERVICE EXPO New Identity for Top Food Show NEW CHALLENGE AT IBIE America’s Best Raisin Bread Contest
IDDBA’S DAIRY-DELI-BAKE“The Show of Shows” Recap
3
68
BOARD OF DIRECTORS2013-2014
Chief Executive Officer Dave Schmidt, CMB Wisconsin Bakers Association West Allis, WI (414) 258-5552
Executive Committee President - Mike Vande Walle Uncle Mike’s Bake Shoppe De Pere, WI (920) 330-0048Vice President - Dawn Ebert Simple Simon Bakery Appleton, WI (920) 733-4377Treasurer - Joe Crubaugh Fosdal’s Home Bakery Stoughton, WI (608) 873-3073 Allied Rep. - Joe Sanfilippo BakeMark Menomonee Falls, WI (262) 251-1190 Board Trustees Judy Baggenstoss Melody Cookies Oak Creek, WI (414) 762-2720Bob Hiller Rollin Pin Bakery Janesville, WI (608) 754-8267
Directors-At-Large Ken Heil Sweet Perfections Bake Shoppe Waukesha, WI (262) 446-2253Susan Runkel Sweetheart Cakes Port Washington, WI (262) 284-6221 Tamara Mugerauer Tamara’s the Cake Guru Oshkosh, WI (920) 236-9144Judy Semrad Muskego Marketplace Foods Muskego, WI (262) 679-1166 David Weber Weber’s Bakery Lodi, WI (608) 592-4115Brandon Grebe Grebe’s Bakeries Milwaukee, WI (414) 543-7001
WBA Staff Debbie Lowery Wisconsin Bakers Association West Allis, WI (414) 258-5552Jessica Hoover Wisconsin Bakers Association West Allis, WI (414) 258-5552
The WBA is a nonprofit organization dedicated to helping members increase their baking and business knowledge, fostering the education of future bakers, keeping members informed about developments in the baking industry and legislative matters affecting them, and representing members’ interests at the state and federal government levels.
WBA Member Services Center2514 S. 102nd StreetWest Allis, WI 53227
Phone: (800) 542-2688Fax: (414) 258-5582
Email: [email protected]: www.wibakers.com
Introducing Midwest Foodservice ExpoTop Regional Foodservice Expo will have a new identity for 2014Press Release by Tracy Kosbau, Wisconsin Restaurant Association
The Wisconsin Restaurant Expo, the largest and most inclusive state foodservice and hospitality show in the Midwest, will have a new identity for 2014 – the Midwest Foodservice Expo. This new name and expanded focus coincides with the show’s significant growth in recent years. “It has been a very exciting time for growth with the Expo,” said Dawn Faris, VP of Exposition and Business Development. “We believe that our new name, Midwest Foodservice Expo, will help us with continued growth in all markets moving forward.”
Why the switch from ‘Wisconsin Restaurant Expo’ to the new ‘Midwest Foodservice Expo’? • ‘Midwest’ is more inclusive of food, beverage and hospitality professionals from other states attending and reinforces the fact that businesses operating outside of Wisconsin are welcome to attend the Expo. • ‘Midwest’ increases relevancy to out-of-state industry professionals reading advertisements that the Expo places in national publications. • ‘Midwest’ expands opportunities for the Expo’s successful partnership program to include indus-try associations and foodservice groups in bordering states. More partnerships with organizations in adjoining states will help strengthen the industry in the Midwest region as a whole. • While restaurants are an important and strong part of the Expo, 47% of Expo attendees come from other foodservice segments. ‘Foodservice’ better defines the show’s audience as inclusive to the entire industry, as it always has been intended. • The event is produced by the Wisconsin Restaurant Association, however similarity between the ‘Wisconsin Restaurant Expo’ name and the association identity may create a misperception that one must be a member of the Association to attend. The new ‘Midwest Foodservice Expo’ name eliminates that confusion. Anyone in the foodservice industry can attend.
“We felt the name should really depict what the event is – an Expo for the entire foodservice industry, not just restaurants,” said Faris. “This Expo is about uniting every segment of the food-service industry throughout the Midwest to come together, learn from each other and grow stronger as an industry.” The Midwest Foodservice Expo is the leading regional event to unite thousands of food and beverage professionals under one roof. The next Midwest Foodservice Expo is planned for March 10-12, 2014 at the Delta Center in downtown Milwaukee. More information on the event is available at www.everythingfoodservice.org.
The Midwest Foodservice Expo is produced by the Wisconsin Restaurant Association (WRA) and is a trade-only show. Since 1933, the WRA has been dedicated to the promotion, protection and improvement of the food-service industry. WRA offices are located at 2801 Fish Hatchery Road in Madison, Wisconsin. BB
BEYOND BAKING JUNE 20133
BEYOND BAKING JUNE 20135
Bakers Disappointed in House Sugar Reform VoteABA continues to work to reform the current sugar programPress Release by Cory Martin, ABA
Statement from ABA President & CEO Robb MacKie on the House vote continuing the extremely business-unfriendly sugar program: “There is no adequate excuse as to why the House could not muster enough courage to vote in favor of the Sugar Reform Act, a modest amendment to the farm bill that would have helped level the playing field for bakers and consumers alike. Instead, the House confirmed that it will be business as usual for the foreseeable future. “Just like the past couple of decades, more good manufacturing jobs will continue to flee the sugar-using sector and head to Canada and Mexico, countries that have access to world sugar markets, all due to the current sugar program. The U.S. Department of Commerce shows that we’ve lost thou-sands of jobs due specifically to this program, and with no reforms adopted, we can only expect the exodus to continue. “Bakers across the U.S. would like to wholeheartedly thank those who courageously voted to reform the program. ABA would like to especially thank Reps. Pitts, Davis, Goodlatte and Blumenauer, and the 86 other sponsors of the Sugar Reform Act, for taking a leadership role in seeking reform. ABA will continue to work to reform the current sugar program in the years ahead, and we look forward to working with these members again in this fight. BB
America’s Best Raisin Bread Contest makes IBIE debut this October There is still time to submit an application to compete!Press Release by IBIE
This year, from October 6-9, the sweet smell of raisin-fueled competition will fill the International Baking Industry Exposition (IBIE) in Las Vegas as the California Raisin Marketing Board’s (CRMB) America’s Best Raisin Bread Contest joins the IBIE contest lineup for the first time. As the nation’s leading baking industry event, with thousands of participants from all segments of grain-based food community, IBIE is the ideal venue for the CRMB’s annual challenge. The CMRB’s raisin-based battle has a rich history with international roots. Created to spark new product ideas and expand the use of raisin products, the inaugural contest took place 21 years ago in Japan. It quickly spread across Asia and to the United Kingdom, and has seen over 5,000 unique product entries. Several winners from this highly competitive and prestigious event have gone on to become team members of their country’s Coupe Du Monde Team in the Louis Lesaffre Cup competition in Paris. Now in its sixth year on U.S. soil, CRMB will bring the unique flavor and excitement of America’s Best Raisin Bread Contest to the IBIE. “We’re thrilled to have the California Raisin Marketing Board as a partner,” stated Mike Beaty, IBIE Chairman. “The America’s Best Raisin Bread Contest will add to the buzz on the show floor. It’s such a great addition to the expo.” The U.S. competition will take place from October 6-8, adjacent to the Amoretti Demo Theatre in North Hall. Each day, 12 finalists will bake their products and present their finished product to a panel of judges. The judges will choose three winners from each of the three categories: Artisan, Commercial and Breakfast. In addition, the judges will choose 1 student winner in each of the 3 cat-egories. The final 12 America’s Best Raisin Bread Contest winners will be announced at a banquet at the LVH hotel on the night of October 8th. Show goers will be able to watch the preparation, judging and photographing of all the 36 finalists over the three-day contest period. On October 9, the winners of the international competitions will join their American counterparts on the show floor, courtesy of the CRMB and Raisin Administrative Committee. These culinary champions will then demonstrate and sample their creations for all expo attendees. “We started America’s Best Raisin Bread Contest to recognize the top bakers in the industry,” said Larry Blagg, senior vice president of marketing for the CRMB. “And I can’t think of a better place to do that than the number one event in the baking industry, IBIE.” The 2013 IBIE is shaping up to be the most informative and engaging event in the show’s history. The addition of America’s Best Raisin Bread Contest is just one of the myriad offerings that makes the Baking Expo™ a must-attend event for everyone involved in the business of baking. For more information about IBIE 2013 and to register for the event, visit www.IBIE2013.com. To learn more about CRMB’s America’s Best Raisin Bread Contest, and to submit an application to compete in the event, visit www.loveyourraisins.com.
IBIE, sponsored by the American Bakers Association (ABA) and the Baking Industry Suppliers Association (BEMA), is recognized worldwide as the grain-based food industry’s largest, most comprehensive trade event. A “working show,” where millions of dollars of business is conducted daily, IBIE brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology in 500,000 net square feet. The triennial event will next be held in Las Vegas, Nev. October 6-9, 2013. BB
BEYOND BAKING JUNE 20136
Buy $5 State Fair admiSSion at: • All Wisconsin Bank Mutual Bank Offices• Participating Wisconsin Sentry Foods (Buy admission vouchers right at check out)• WiStateFair.com (service fee applies)• Fair Ticket Office (7722 W. Greenfield Avenue)
Save 50% now - June 30 on State Fair deaLS$15 Cream PuFF 6-PaCkS
Save NOW on Cream Puff 6-Pack Certificates to give as a gift or keep for yourself!
Certificates are ONLY $15 - a savings of $9 off individually purchased Cream Puffs!
Visit WiStateFair.com for details.
bakers-8.5x11.indd 1 5/21/2013 3:00:32 PM
Greg A. Wagner, Sr. Territory Manager Phone: (612)-940-7596
IDDBA’s Dairy-Deli-Bake 2013 Proved To Be ‘The Show Of Shows’The 49th annual seminar and expo was held June 2-4, 2013Press Release by the International Dairy-Deli-Bakery Association
IDDBA’s Dairy-Deli-Bake 2013 proved to be “The Show of Shows.” The 49th annual seminar and expo was held June 2-4 at the Orange County Convention Center in Orlando, Florida. The conference was attended by top-ranked retail buyers, merchandisers, executives, food manufacturers, brokers, distributors, and other top industry professionals. The original exhibit floor SOLD OUT early and three expansions were added to accommodate the demand for exhibit space, bringing the booth total to 1740 booths and 705 exhibiting companies. The additional booth space SOLD OUT within days and IDDBA had to turn away companies who wanted to exhibit. The powerful, thought-provoking seminars, led by innovative, creative, and nationally-known speakers set the tone for creating an aura of excitement and anticipation that was felt on the show floor, in the educational sessions, and at the evening events. This positive buzz permeated discussions, transactions, and networking. IDDBA’s Dairy-Deli-Bake 2013 had 8,596 registered attendees with representatives from over 50 countries. The positive energy created a domino effect that buoyed attendees as they sought out new products, ideas, and business partners. The show floor was extremely crowded and busy as exhibitors and retailers cultivated new business, new marketing ideas, and new relationships. The exhibitors displayed their best products with many new item introductions. The buyers were there in force and they were ready and eager to buy! The speaker line-up included Bill O’Reilly, Brett Favre, Alton Brown, Jim Gaffigan, among others. The entire program was well received and lead to many thought-provoking and informative discussions on and off stage.
Continued on next page
Silver Lining.®You deserve a
When something happens to your home, car, or business, it may not be a disaster. But whatever it is, you always deserve fast and fair service from your insurance company.
West Bend provides a Silver Lining, no matter what the claim may be. When a pipe broke and flooded Julie’s shop, repairing it quickly and cleaning up the water damage with no disruption to her business was important. So that’s just what we did.
Sometimes little things mean a lot. And every day, when something bad happens to someone, West Bend makes sure our customers experience the Silver Lining. Because the worst brings out our best.®
To find out more, visit thesilverlining.com.
The New Product Showcase was overflowing with exciting new creations and hundreds of new items. There were many more new products than there was room for in the display cases and show attendees eagerly sought out the exhibitors so they could find and buy the latest products to tempt consumers. New product booth signs and buttons alerted attendees to the exhibitors who featured items in the Showcase. The Show & Sell Center was a highlight again this year. Retailers crowded the display area and took thousands of photos to capture the new ideas and innovative merchandising themes created be the retailers and volunteers on the committee. IDDBA promotes the Show & Sell Center as a way to teach, tell, show and “sell” the consumer. Whether it’s selling an idea or a product, the 10,000 sq. ft. model store is a magnet for retailers who are seeking new ways to reach customers. The merchandis-ing teams were available each day to discuss the strategies used to design the various displays and to “teach” the concepts that were showcased. IDDBA sponsored its 18th Annual Cake Decorating Challenge™. This year’s winner is Rebecca Lougheed, Food City, Greeneville, TN. Second place went to: Kelli Coleman, Dillon Stores, Lawrence, KS. The third place winner was: Dawnette Costa, Giant Eagle, Erie, PA. Voni Woods, chairman of the Board of IDDBA and senior director of deli, Giant Eagle, Inc., presented the IDDBA President’s Award to Steve Dragoo, President, Solutions Consulting, Inc at the Awards Banquet. Dragoo was honored for his dedication to helping businesses improve their customers’ experience, his company and the industry. The Awards Banquet was held at the close of the show on Tuesday, June 4. BB
BEYOND BAKING JUNE 20139
Upcoming Dessert Holidays July is National Culinary Arts Month!
July 1: National Gingersnap DayJuly 3: National Chocolate Wafer DayJuly 5: National Apple Turnover DayJuly 7: National Strawberry Sundae DayJuly 8: National Chocolate with Almonds DayJuly 9: National Sugar Cookie DayJuly 10: Pick Blueberries DayJuly 10: National Piña Colada DayJuly 11: National Blueberry Muffin DayJuly 12: National Pecan Pie DayJuly 14: National Grand Marnier DayJuly 15: National Gummy Worm DayJuly 15: National Tapioca Pudding DayJuly 16: National Corn Fritters DayJuly 17: National Peach Ice Cream DayJuly 19: National Daiquiri Day July 20: National Hot Dog DayJuly 20: Fortune Cookie DayJuly 21: National Ice Cream DayJuly 21: National Junk Food DayJuly 23: National Vanilla Ice Cream DayJuly 24: National Tequila DayJuly 25: National Hot Fudge Sundae DayJuly 26: National Coffee Milkshake DayJuly 27: National Crème Brûlée DayJuly 28: National Milk Chocolate DayJuly 30: National Cheesecake DayJuly 31: National Raspberry Cake DayJuly 31: Cotton Candy Day
Check out our service providers!
Alternative Communications, Inc.Jesse Gnas
(262) 367-2200 American Industrial Leasing
Tammie Clendenning(800) 444-6230
Aramark Uniform ServicesDrew Coffey
(781) 204-9067 Associated Bank
Carol Carey(414) 321-5129
BeneCo of Wisconsin, Inc.Steve Miller
(262) 207-1999 Central Office Systems
Lori Lindenberg(262) 784-9698
Financial Specialists, Inc.Charlie Popple
(262) 544-6099 Soerens FordJohn Schultz
(262) 781-9800 Les Stumpf Ford
Ken Harder(920) 731-5211, ext. 250
D.A. BertherJim Lidwin
(414) 328-1995 Pack-O-Mach Corp.
Bob Morris(763) 571-6677 Practical Baker
John Stricker(815) 943-6040
WBA Credit Card ProgramJohn Gay
(800) 767-2484, ext. 54587 West Bend Mutual Insurance
David Nycz(262) 334-5571
Wisconsin Bakers Association2514 S. 102nd St., Suite 100
West Allis, WI 53227Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582
Editorial Staff
Publisher
Editor
Dave Schmidt, [email protected]
Jessica [email protected]
Copyright © 2013 Wisconsin Bakers Association, Inc.All rights reserved. Duplications prohibited in whole orpart in any medium without prior consent from the publisher/editor.