Increase in BakingTech 2013 Registrations
BakingTech 2013 had more attendees than BakingTech 2012. The increase in attendance was primarily driven by the increase in the number of bakers. 208 bakers attended BT13 compared to 155 bakers at BT12. Total attendees for BT13 were 1,004 compared to 946 at BT12. The MarketPlace also saw an increase in the number of TableTops and exhibitors. There were 182 exhibitors this year compared to 178 in 2012.
The increase in the number of attendees, the higher number of bakers and the greater number of exhibitors is especially impressive given the consolidation taking place in the baking industry.
A special Thank You to all the members who invited other baking professionals to become ASB members and to attend BakingTech. We appreciate your continued support.
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Your Answers to the BakingTech Post Conference Surveys
ASB can only stay relevant, and meet your education and networking needs if you tell us what you want. The post conference surveys are used by the next year's Planning Committee to develop the program, identify topics/speakers and make changes to the format. Following are a sampling of the survey results that will guide next year's conference.
- 80% of respondents agreed that ASB should continue to eliminate the Wednesday morning Closing Session. Only 4% disagreed.
- 47% agreed that the Closing Reception should be held on Tuesday night, while 39% disagreed.
- 67% felt that ASB should not incorporate a formal networking break into the Opening General Session on Monday morning.
- 86% of the exhibitors felt that having a TableTop at this year's MarketPlace was beneficial to their company. 96% plan on exhibiting in 2014.
- 97% plan on attending BakingTech 2014!
Click on the following links to read the complete survey results:
BakingTech 2013 Survey Results
MarketPlace 2013 Survey Results
Partnership 2013 Survey Results
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Volunteers Wanted for the Membership Committee
ASB is in the process of revitalizing our membership committee so that it better supports the Board of the Directors' objectives in furthering ASB's Mission and meeting their responsibilities to the membership.
The first step in this process is seeking volunteers to serve on the Committee. The majority of the Membership Committee's work will be done through monthly one hour conference calls. The Committee will also meet face-to-face during BakingTech 2014 in Chicago.
The Committee's main focus will be on developing membership recruitment campaigns and increasing baker numbers. The door is wide open for creative ideas! The Membership Committee is being chaired by Paul Sharp and will have a staff liaison assigned to provide support to the committee members.
To volunteer to serve on the Membership Committee, please send an email to Membership Manager Amanda Gonzalez (agonzalez@asbe.org) with all your contact information.
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esource
Baking associations unite around '
esource'
In an industry first, the baking industry's leading trade associations - ASB, ABA, BEMA and B&CMA - pooled their resources to support Sosland Publishing in launching
esource, the only electronic directory and buyers' guide for the grain-based foods industry developed and maintained in cooperation with industry associations. Driven by Sosland Publishing,
esource
is a hub for all companies, products, services, trade groups and anyone who does business in the baking industry. Visit
esource today!
esource Bakers Video
esource Supplier Video
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Hall of Fame Nominations
The Baking Hall of Fame is an initiative of the American Society of Baking to recognize industry innovation and entrepreneurial spirit. The individuals selected into the Hall of Fame are recognized for their achievements in organizational growth and development, equipment design and innovation, advancements in ingredient technology and processing or related service to the commercial baking industry.
Nominations for the 2014 Hall of Fame are now being accepted. If you nominated someone for the 2013 Hall of Fame, you do not have to re-nominate them. If you completed a preliminary nomination form at the Hall of Fame table outside this year's MarketPlace, please complete the formal nomination.
Nomination forms can be downloaded here.
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Bakery Photo Contest
ASB is looking for the perfect bakery and allied photographs that capture the baking industry. The chosen picture will be used on the postcard promotion during IBIE and will be featured on our new website. The winning photographer will receive complimentary registration to next year's BakingTech. Other submitted photographs will be used on our website and in future promotions and brochures. Please include where the picture was taken (city, state, company and facility) and what is shown in the picture.
Send your best photographs of your bakery or your ingredient/equipment production facility to ASB's Membership Manger (and judge) Amanda Gonzalez at agonzalez@asbe.org by May 15.
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ASB Staff and Contact Information
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Mailing Address: P.O. Box 336, Swedesboro, NJ 08085
Main Phone Number: 1.800.713.0462
Fax Number: 1.888.315.2612
Executive Director:
Kent Van Amburg
Extension #1
Direct: 609.937.1519
Director of Meetings/Operations:
Tawnee Shuey
Extension #2
Direct: 856.343.7838
Membership Manager:
Amanda Gonzalez
Extension #3
Direct: 660.349.9844
Director of Technology:
Darla Eastlack
Extension #5
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Follow Us:
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Chairman's Corner:
by Dave Hipenbecker
ASB Chairman
ASB_Chairman@asbe.org
Quote: Without tradition, art is a flock of sheep without a shepherd. Without innovation, it is a corpse. -Winston Churchill
Quip: ASB has a long and trusted history deep in tradition. Let's not forget that it's innovation that gives us vision and strategies for the future.
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Membership Tips:
Have you been promoted, changed jobs, moved or retired? Outdated information = missed information and networking opportunities. Please help us stay current by updating your profile online or calling the office.
Website Tips:
Update your ASB profile online. Login to your account and select "Update My Profile" (on the right). Then you may choose to change your profile, your password, or pay outstanding invoices. |
Please Welcome ASB's Newest Members:
Alley Bebbino- Baker
Steve Osbourne- Allied
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