RBA, ABA, BEMA Create All Things Baking Tradeshow
The Retail Bakers of America (RBA), American Bakers Association (ABA) and Bakery Equipment Manufacturers & Allieds (BEMA) launched their newest industry event, All Things Baking, which is set to take place Oct. 2-4, 2011 at the Renaissance Schaumburg Hotel and Convention Center in Schaumburg, Ill.
Capitalizing on the success of their collective partnership in managing and producing the triennial Baking Expo, the three industry associations are creating a new, national tradeshow that will serve as the industry’s annual marketplace, meeting place and educational forum during the two-year gap in the IBIE rotation.
All Things Baking will be an exciting, high-energy event with educational and exhibit offerings focused on keeping baking and foodservice professionals on the leading edge of consumer trends.
“More than ever, it’s imperative that our industry-both suppliers and bakers-are in tune with the changing tastes, trends and behaviors of the American public. By listening and responding to consumer demands, we can collectively meet the mandate for the new products, flavors, presentations and experiences that will keep our industry profitable and thriving now and into the future,” says Rick Boone, owner of Rick’s Bakery in Fayetteville, Ark., and president of RBA.
In fact, many of today’s trends are favoring the type of businesses that All Things Baking expects to attract-independent, entrepreneurial bakeries, cafes and catering companies that may not have deep marketing or operational budgets, but are agile, flexible, technologically savvy and in tune with their customer base.
“Smaller, regionally-based baking and foodservice operations are being confronted with a huge opportunity created by ethical consumerism, which is driving a demand for clean-label products, organic and locally sourced ingredients, eco-friendly packaging and a general desire to support community-based businesses,” says Joe Turano, IBIE committee member and director of operations at Turano Baking Co., based in Berwyn, Ill. “Plus, the increased use of electronic media is leveling the playing field for bakeries and restaurants that don’t have large advertising budgets to drive traffic to their stores. This is an exciting time to launch a show aimed at forward-thinkers who want to take their baking or food business to the next level.”
The Chicago metropolitan area was chosen as the All Things Baking location based on the heavy concentration of retail and wholesale bakeries in the vicinity, as well as the number of equipment and ingredient suppliers headquartered in the Midwest. Additionally, Chicago is known for its proven ability to attract tradeshow participants from a wide geographic region and for the dining and entertainment options available to business travelers wanting to be inspired by the sights, sensations and culture of the Windy City.
Chicago O’Hare International Airport and Chicago Midway Airport will offer a myriad of direct and low-cost flights, making it easy and affordable for attendees to get to and from Chicago. Additionally, Renaissance Schaumburg Hotel will be offering special hotel discounts for exhibitors and attendees.
All Things Baking will be held in lieu of RBA’s stand-alone annual event, the American Retail Bakery Exposition, and is being designed for a much wider audience than has frequented traditional “retail baking” events in the past. Professional bakers, caterers, restaurateurs, pastry chefs, cake decorators, chocolatiers, bakery directors and other culinary professionals are encouraged to attend to get ahead of consumer trends, explore the ever-changing art of pastries, desserts and breads, hone their skills and get the information, answers and strategies they need to make their businesses more productive and profitable.
Event details, including competitions, demonstrations, educational sessions, participating exhibitors and more will be revealed over the next 12 months on the event’s website, www.AllThingsBaking2011.com, through social media channels, the industry press and a robust direct marketing campaign.
Capitalizing on the success of their collective partnership in managing and producing the triennial Baking Expo, the three industry associations are creating a new, national tradeshow that will serve as the industry’s annual marketplace, meeting place and educational forum during the two-year gap in the IBIE rotation.
All Things Baking will be an exciting, high-energy event with educational and exhibit offerings focused on keeping baking and foodservice professionals on the leading edge of consumer trends.
“More than ever, it’s imperative that our industry-both suppliers and bakers-are in tune with the changing tastes, trends and behaviors of the American public. By listening and responding to consumer demands, we can collectively meet the mandate for the new products, flavors, presentations and experiences that will keep our industry profitable and thriving now and into the future,” says Rick Boone, owner of Rick’s Bakery in Fayetteville, Ark., and president of RBA.
In fact, many of today’s trends are favoring the type of businesses that All Things Baking expects to attract-independent, entrepreneurial bakeries, cafes and catering companies that may not have deep marketing or operational budgets, but are agile, flexible, technologically savvy and in tune with their customer base.
“Smaller, regionally-based baking and foodservice operations are being confronted with a huge opportunity created by ethical consumerism, which is driving a demand for clean-label products, organic and locally sourced ingredients, eco-friendly packaging and a general desire to support community-based businesses,” says Joe Turano, IBIE committee member and director of operations at Turano Baking Co., based in Berwyn, Ill. “Plus, the increased use of electronic media is leveling the playing field for bakeries and restaurants that don’t have large advertising budgets to drive traffic to their stores. This is an exciting time to launch a show aimed at forward-thinkers who want to take their baking or food business to the next level.”
The Chicago metropolitan area was chosen as the All Things Baking location based on the heavy concentration of retail and wholesale bakeries in the vicinity, as well as the number of equipment and ingredient suppliers headquartered in the Midwest. Additionally, Chicago is known for its proven ability to attract tradeshow participants from a wide geographic region and for the dining and entertainment options available to business travelers wanting to be inspired by the sights, sensations and culture of the Windy City.
Chicago O’Hare International Airport and Chicago Midway Airport will offer a myriad of direct and low-cost flights, making it easy and affordable for attendees to get to and from Chicago. Additionally, Renaissance Schaumburg Hotel will be offering special hotel discounts for exhibitors and attendees.
All Things Baking will be held in lieu of RBA’s stand-alone annual event, the American Retail Bakery Exposition, and is being designed for a much wider audience than has frequented traditional “retail baking” events in the past. Professional bakers, caterers, restaurateurs, pastry chefs, cake decorators, chocolatiers, bakery directors and other culinary professionals are encouraged to attend to get ahead of consumer trends, explore the ever-changing art of pastries, desserts and breads, hone their skills and get the information, answers and strategies they need to make their businesses more productive and profitable.
Event details, including competitions, demonstrations, educational sessions, participating exhibitors and more will be revealed over the next 12 months on the event’s website, www.AllThingsBaking2011.com, through social media channels, the industry press and a robust direct marketing campaign.
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