Many managers tout the word “team,” but don’t really know how to bring their team together to work in unison. Contributing columnist Jeff Dearduff offers some insight on how to make teams work.
The Sweets & Snacks Expo was a festival of finger foods, says Editor-in-Chief Lauren R. Hartman. Find out what new product introductions hit the show floor.
This year’s Dairy-Deli-Bake Seminar & Expo was a hit all around, according to Executive Editor Marina Mayer, thanks to high attendance, a bevy of new bakery products and, oh yeah, that Joe Montana guy.
Contributing columnist, Jeff Dearduff, instills an old/new engineering concept to help manufacturers conceive ideas, design and implement processes and train employees.
It’s baseball season, says editor-in-chief Lauren R. Hartman. That means the June issue is revved up with our annual focus on the State of the Bakery Industry.
When it comes to launching new products, many of today’s bakers have a strategy in place, and are launching items that are primed and molded into becoming five-tool players on the field, says executive editor Marina Mayer.
Just in the last couple of years, there have been a number of regulatory initiatives come to life that effect just about every corner of the bakery industry, says contributing columnist, Jeff Dearduff. Read on to find out how you can stay ahead of the game.
Kraft Foods’ new face-scanning technology brings decision making in the kitchen to a whole new level, says executive editor Marina Mayer. Read on to find out how it works and why this so-called “methodology” can be the new wave of the future.
When it comes to strength in management, contributing columnist Jeff Dearduff urges us to test our personal limits to find out what we’re truly capable of.
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