BakingTech 2012 - Meeting Review
The Board of Directors and Staff wish to extend a big thank you to the 946 ASB members who attended BakingTech 2012 and contributed to once again making it a huge success.
The conference started with a Mardi Gras Party that had some attendees literally dancing on the stage and playing along with the band (who knew that Theresa was an expert on the Zydeco Washboard). The Officer's Reception came through with its promise of "MORE FOOD AND MORE FUN".
The Opening General Session highlights included the induction of four new members to the Baking Hall of Fame - Adam Boren, Joseph Franz, Morris Cohen and Eddie Lanham. George Poulos was the very deserving recipient of the Robert A. Fischer Award for his years of dedicated service to ASB. (What's with the pony tail?)
Monday's Keynote Speakers were David Grossman - The Grossman Group - and Dr. Paul White. Both presenters focused on communication skills - What to Do When You Can't NOT Communicate and How to Communicate Thanks to Your Employees. Monday's Breakout Sessions included presentations on Old School ASBE topics such as "Controlling Dough Temperatures", Niche Products/Baking topics such as "How to Make a Niche Product on Existing Equipment", and Engineering subjects such as "BSI Problem Solving".
Dr. Klaus Tenbergen kicked off Tuesday morning with his presentation on "Mass Production of Artisan Breads". The morning's Technical Sessions looked at the Hispanic customer, the generational consumer, and non-traditional retail outlets. The afternoon consisted of 4 breakout sessions with a total of 11 paper presentations ranging in topics from "What is the Future of the BISSC Standard" to "Leverage Asset Tracking for Bakery Tray Loss Reduction".
You should really be sorry if you missed Wednesday's Closing General Session. A panel of distinguished Suppliers and Bakers discussed the challenges of the past year, their projections for next year's market and the steps they are taking to be profitable and grow this economy.
The BakingTech MarketPlace was once again crowded to the gills with 178 exhibitors busy renewing partnerships and making new business contacts. A MarketPlace Task Force is being formed with the goals of reviewing the current guidelines and developing a plan for ensuring a smooth transition to the new MarketPlace at the Hilton in 2015. |
Post BakingTech Surveys
Check your emails from ASB for the link to the Post-BakingTech Surveys for both attendees and exhibitors. Your participation in these short surveys helps the 2013 Planning Committee develop a program that will address your interests and networking needs. The surveys only take ten minutes to complete.
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BakingTech 2013 - Call for Papers
Chicago, IL: March 3-6, 2013
Would you like an opportunity to present a paper presentation at BakingTech 2013? New for BakingTech 2013! We will be seeking paper submissions from our members for the BakingTech 2013 program.
Submitted papers will be subject to stringent peer reviews by the BakingTech 2013 Program Chair and Program Committee. Papers will be evaluated on originality, significance, technical soundness and clarity of exposition.
Suggested BakingTech 2013 Areas of Focus
External Economic Environment
Executive Balance and Growth
Developing Strategy
Managing Technology
Building Employee Commitment
Global Environment and Issues
Diversity in the Workforce
Food Safety (how do we improve)
Team Building
Logistics and $6 gas
Acquiring Capital & Making Investment Decisions
Attracting and Developing Talent
Performance Measure and Control Systems
Creating and Maintaining Customer Satisfaction
Leading Successful Change
Strategic Positioning and Maximizing Performance
FDA Today - FDA Tomorrow
Changing Markets, the "New Normal"
Communications
*Topics and areas of focus are subject to change until paper submission opens.
**SUBMISSIONS WILL OPEN IN APRIL**
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Are You LinkedIn or Decoupled
ASB's LinkedIn site now has over 1,100 members. Bakers from all over the world are asking questions, sharing ideas and posting career opportunities. Why aren't you part of the baking industry's networking community?
Ways that your business can use LinkedIn:
- Acquire new customers through online recommendations. Satisfied customers are the best source of new customers. increase your word of mouth referrals by asking your happy clients to write you a recommendation, which will be published on your LinkedIn profile and will be broadcast to their entire LinkedIn network.
- Keep in touch with people who care most about your business. LinkedIn helps keep your business alive in the minds of the people who care most about your business.
- Find the right vendors to outsource services you're not an expert on. Think of the number of times you've asked your colleagues if they knew of a great web designer or photographer. LinkedIn make it easy for you to find and vet vendors through the network of your peers.
- Build your industry network - online and in person. Search LinkedIn's Group directory to find industry associations and networks in which to take part.
- Get answers to tough business questions with a little help from your real friends. LinkedIn Answers and Groups let you find answers to those vexing questions quickly by tapping into the wisdom of your network.
- Win new business by answering questions in your area of expertise. Use the many forums on LinkedIn to share the knowledge you've gained in your area of expertise. This is a great opportunity to win new business or at least find prospective clients to pitch your business.
- Network with peers in your industry for repeat business referrals. LinkedIn Groups is a powerful medium to find peers in your respective industries to network with and to find complimentary businesses to share referrals with.
- Convince potential customers of your expertise by sharing unique blog content. Small businesses smart enough to create unique content on their expertise (either with a blog or twitter account) should link to it from their LinkedIn profiles.
- Keep your friends close and your competition closer. Over 150,000 companies have a company profile on LinkedIn, the "public profile" for companies. These page surface key stats on companies; recent hires as well as movers and shakers. Not only do company profiles give you unique insights into your competition, they also give you an opportunity to stumble upon potential hires by browsing through company pages.
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Paul White - Ten Easiest Ways to Show Someone Appreciation (BakingTech Keynote)
Every person is unique - and that includes how each of us feels appreciated. Words are meaningful to some people, not to others. Here are some suggestions of different actions that can "hit the mark" when you want to show your appreciation to a colleague.
- Give a verbal compliment (Use their name, tell them something specifically they did, and how it impacted you positively.)
- Write an email ("I just wanted to let you know...; "It is really helpful to me when you...")
- Stop by and see how your colleague is doing. Spend a few minutes just checking in on them.
- Do something together with your co-worker (like eating together.)
- Do a small task for someone spontaneously (hold open the door, offer to carry something.)
- Stop by their workspace and see if they need any help getting something done.
- Buy them coffee, a drink, a snack or dessert.
- Get them a magazine related to an area of interest (sports, hobbies, and a place to visit)
- Give them a "high five" when they have completed a task (especially one that has been challenging or they have been working on a while).
- Greet your colleague warmly, with a smile and a handshake. (Say something like "It's good to see you!"; "How is your day going?")
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Paul White, PhD is a psychologist, author, and consultant who "makes work relationships work." He is co-author of
The 5 Languages of Appreciation in the Workplace, along with Dr. Gary Chapman. For more information, go to www.appreciationatwork.com.
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ASB Free Webinar Series
Did you miss BakingTech 2012, or were you there but unable to attend the Safety/Sanitation breakout session, where Jennifer Frankenberg discussed the future of the BISSC standard? Well don't worry! Due to popular request, Jennifer will be presenting an encore of her presentation,
What is the Future of the BISSC Standard, as part of the ASB webinar series.
Keep an eye on your email inbox and ASB website for more details about time and day, and to learn when registration for the event will open.
Members, remember this new benefit is for you! If you have a topic for a future webinar and you would like to volunteer to present a webinar, please contact Amanda Gonzalez, ASB's Membership Manager, at agonzalez@asbe.org. We would love to hear from you!
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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 |
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Chairman's Corner:
by Mike Elenz,
ASB Chairman
ASB_Chairman@asbe.org
Quote: "If you have a penny and I have a penny and we exchange pennies, you still have one cent and I still have one cent. But if you have an idea and I have an idea and we exchange ideas, you now have two ideas and I now have two ideas." -Bits & Pieces Pulication
As stated in our ASB's Creed, we look "To be broad and free with the exchange of ideas and information". We need to "Plant the Seed".
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 on line or calling the office.
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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.
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