Baker Attendees Increase by 35%
While everyone could sense that there were more Bakers in attendance at BakingTech this year, the hard numbers prove it. BakingTech 2013 had 208 Bakers in attendance, compared to 155 in 2012.
Last year the Board of Directors made its #1 goal increasing the number of Baker members, and number of Bakers that attend BakingTech and MarketPlace. Multiple programs help them achieve those goals:
- Free First Year Membership for Bakers
- Partnership Program
- More Promotion in Trade Magazines
- Board Challenge
Now that we are heading in the right direction, the 2013-14 Board of Directors, with Chairman Dave Hipenbecker, have renewed the goal of once again increasing the number of Bakers attending BakingTech 2014. In order to reach this goal, the Board will carry-out these programs:
- Continuation of the Free Membership for First Year Bakers
- $99 dues for Young Professionals
- Expanded Partnership Program
- Exhibiting at IBIE with Major Promotional Activities
- Promotional Posters at U.S. Bakeries
- Membership Challenge
Be sure to watch future newsletters for information on the Membership Challenge that could mean free or discounted BakingTech 2014 registration, upgraded rooms at the Marriott and other fantastic prizes.
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BakingTech 2013 Surveys
The post-BakingTech surveys are your opportunity to tell the Board and the 2014 Planning Committee what you liked and what you didn't like about BakingTech 2013. Major changes for which we are seeking feedback:
- Moving the Officer's Reception from Sunday night to Tuesday night
- Elimination of the Wednesday morning closing session
- Moving the Changing of the Guard to Tuesday afternoon
- The Young Professionals Social Event and Panel Discussion
- Round Table Discussions following the Technical Sessions
LOVED IT - HATED IT, we'll never know unless you complete the surveys!
Overall BakingTech 2013 evaluation
Individual speaker evaluations |
Industry Unites to Launch Online Resource
The baking and snack food industries have long relied on association buyers' guides and published directories to keep in touch with each other and their suppliers, affecting how they do business. With the proliferation of internet resources in recent years, information abounds but is more decentralized and difficult to track. Several key associations have banded together to help change that.
The American Society of Baking (ASB), the American Bakers Association (ABA), AIB International, BEMA and the Biscuit & Cracker Manufacturers' Association (BCMA) are pooling their resources to launch
e-source, a dynamic electronic directory and buyers' guide for the grain-based foods industry.
"e-source will be the premier resource for ASB members to find information about companies and industry professionals that is critical to building their business relationships," said Kent Van Amburg, Executive Director, ASB. "It will serve as the entire baking industry's membership database, phonebook, encyclopedia and buyer's guide - all rolled into one."
The site is set to launch early this year.
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Welcome March's New ASB Members!
BAKERS:
Carlos Suarez, Frederick Meyers, Lynn Briggs, Michael Cunningham, Richard Savio, Robert Gee II
ALLIED:
Alan Baker, Alex Boles, Ben Muller, Bruce MacArthur, Carmelo Marafioti, David Daylor, Elena Mirzoeva, Emmett Cook, Frank Langenecker, Frederic Madelaine, George Zoul, Gloria Antigua, Gyula Varga, Jean Francois Celuzza, Jerry Callaghan, Jim White, Joanie Spencer, Joe Helmer, John Gahagan, Justin Green, Ken Barrett, Marco Martinoli, Martin Boyd, Marty Koss, Sheila Rice, Stephen Marquardt, Thomas Kennedy, Toby Wagner, Vance Lamb
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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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Chairman's Corner:
by Dave Hipenbecker
ASB Chairman
ASB_Chairman@asbe.org
Quote: Learning and innovation go hand in hand. The arrogance of success is to think that what you did yesterday will be sufficient for tomorrow. - William Pollard
Quip: Let's not be the ones who think that what we do today is good enough for tomorrow!
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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. |
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