BEMA Summit to take place February 25-26 in Chicago
Over the course of just 1½ days, Bakery Equipment Manufacturers and Allieds (BEMA) will presents a robust program at the 2017 Summit (formerly known as the Winter Summit). The event will take place February 25–26 at the Hilton Chicago, co-located with ASB BakingTech, which follows the BEMA Summit.
On Saturday, February 25, Emily Bowers, director of education and professional development for BEMA, will present a half-day, hands-on preview of the newest BEMA-U offering, Insights Discovery. “We feel we are bringing best-in-class training to the industry in a turnkey and affordable way,” says Bowers. “This preview is the best way to determine how BEMA-U and Insights Discovery can work for your team. We’re inviting managers and their up-and-coming talent to attend and see for themselves.”
The 2017 Summit will also feature a panel on “Sustainability for Equipment, Plant and Supply Chain.” The panelists will be Elysa Hammond, director of environmental stewardship, CLIF Bar, and Tracie Sheehan, chief health, quality and sustainability officer, ARYZTA, sharing how their commitment to sustainability impacts their equipment and ingredient needs.
Todd Dewett, Ph.D., author, inspirational speaker and authenticity expert, will deliver his message on using the power of “more” to bring authenticity to your team’s relationships as the keynote speaker at BEMA’s luncheon on Sunday, February 26. “Recent industry research through BEMA and our sister associations has indicated the need to attract and retain employees, and that comes down to culture,” says Allen Wright, chairman of the board, BEMA. “We felt that Dr. Dewett’s message can inspire and complement our members’ efforts in this area.”
BEMA’s Summit will also feature an industry-wide welcome reception on Saturday, February 25, as well as committee meetings, an IBIE recap and events for first-time attendees. For complete details and to register, visit www.bema.org/summit.