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American Society of Baking e-Newsletter |
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September 20, 2017, Issue #105 |
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Space is Limited; Be Sure to Register for ASB's Engineering Workshop! |
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When: October 25 and 26, 2017
Where: Crowne Plaza Chicago - Northbrook, IL
Instructor: Rowdy Brixey - President, Brixey Engineering, Inc.
Cost: $1,295 for ASB Members/$1,795 for non-ASB Members
Who Should Attend: Plant Managers, Plant Engineers, Maintenance Managers, Operations Managers, Maintenance Supervisors and Planner/Schedulers.
Overview: The simplest maintenance strategy is to execute run to failure maintenance (also known as "run to fail"). In this strategy, assets are deliberately allowed to operate until they break down, at which point reactive maintenance is performed.
Learning Objectives:
- At the conclusion of this workshop participants will be able to build a tactical action plan to address unplanned downtime and understand what leads to reactive maintenance and tactical strategies for getting out of run to fail.
- Employers should expect that attendees will learn actionable techniques that when properly executed will reduce waste and downtime from a reactive maintenance culture.
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MarketPlace 2018 Table-top Registration |
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Returning exhibitors, you only have a few more days to reserve your same space from 2017!
MarketPlace 2017 returning exhibitors who wish to maintain their same table-top assignment must submit exhibitor application and payment by September 22, 2017.
If application and full payment are not received by September 22, 2017, table-top space will be forfeited, made available for general sale after September 22, and not guaranteed for MarketPlace 2018. All assignments after September 22 will be on a
first-come, first-serve basis.
Please visit the
MarketPlace 2018 website for full
table-top assignment policy and
exhibitor registration fees. |
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Have You Visited ASB's New Website Resources? |
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A new member or want a refresher about your ASB membership benefits? Visit our
New Member Resources webpage!
The Membership Committee has gathered several useful resources in one easy access location to help guide you in your membership journey. From a
welcome video to a
list of online benefits to our new
How To video series and more, there is so much to explore! We hope you will take advantage of this new webpage to learn more about your membership and make the most of your ASB journey. |
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This summer ASB released its first
e-magazine- "Build Your Career in Wholesale Baking!" Be sure to read it today.
Do you have a colleague, client, or vendor you feel should be a member of ASB? Be sure to share the
link with your contacts and encourage them to join! |
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Show your ASB Pride with the Society's "Proud Member of ASB Logo". Display the specially created logo on your website, email signature, printed material and more to let your customers and clients know that you are fully in engaged in the baking industry and strive to continuously improve your industry knowledge and value.
Click here to learn more and download the image today. |
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Need to Contact ASB Staff?
Office: 1.800.713.0462
Executive Director
Extension #1
Direct: 609.937.1519
Tawnee Brydebell,
Director of Meetings and Operations
Extension #2
Direct: 856.343.7838
Amanda Gonzalez,
Membership Manager
Extension #3
Direct: 660.349.9844 |
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