BEMA Summit 2019

February 23-24, 2019 | Chicago, IL

As the kick off to “the best week in baking” each year, Summit provides a platform to make connections, get updates on innovations in the industry and be a part of the commitment to creating solutions to business challenges.

Key features of Summit include:

  • Face-to-face interaction with your biggest customers at Breakfast with Bakers
  • A deep dive into food safety, human safety, and operational efficiency at the Baking Industry Forum (BIF) Town Hall Meeting
  • Lean manufacturing and best practices for talent management at BEMA-U For Your Business
  • Committee UpRising – a completely new approach to the business of BEMA
  • IBIE exhibitor insight for the 2019 show year
  • Opportunities for business to business networking, meeting industry leaders and connecting with colleagues at the Welcome Reception and Luncheon

The Best week in Baking also includes ASB Baking Tech.  To register for Baking Tech, please click here.

Summit Agenda

2019 BEMA Summit

*Tentative as of 01/30/2018

Friday, February 22, 2019

3:00 pm – 4:00 pm     Executive Committee Meeting

4:00 pm – 5:00 pm     Past Chairmen Meeting

7:00 pm – 10:00 pm   Past Chairmen & Executive Committee Dinner

 

Saturday, February 23, 2019

8:00 am – 5:00 pm     Registration Desk Open

8:00 am – 11:00 am    Board of Directors Meeting

11:30 am – 12:00 pm   Welcome Lunch

Grab lunch & get ready to tackle some trending topics in our industry

12:10 pm – 1:00 pm   Baking Industry Forum Town Hall Meeting

1:00 pm – 1:20 pm     Committee Call to Action

 Committees are where the “business of BEMA is done.” All attendees are invited to select and attend the committee meeting that best matches your experience and expertise.

1:30 pm – 3:00 pm    Committee Workshops

3:00 pm – 3:45 pm    General Membership Meetings

 Committees will report on their work and we’ll engage in more BEMA business

5:00 pm – 5:30 pm     First Time Attendee Welcome

5:30 pm – 7:00 pm     Welcome Reception

  Invite your customers! Bakers attend compliments of BEMA

Sunday, February 24, 2019

7:30 am – 8:45 am      Breakfast with Bakers

Leading bakers discuss what’s top of mind & latest trends. Invite your customers. Bakers attend courtesy of BEMA.

9:00 am – 10:00 am     BEMA Business

IBIE Exhibitor Insight

10:15 am – 12:15 pm     BEMA-U in the Workplace

Good for Your Business; Good for Your People
Attract, Train, Retain – best practices from BEMA members
Lean Manufacturing – presented by BIF

12:30 pm –  2:00 pm     Networking Lunch

Invite your customers. Bakers attend courtesy of BEMA.

Session Info

Breakfast With Bakers

Breakfast with bakers puts you face to face with leaders from a variety of industry segments. The panelists will address their top challenges and how BEMA members can provide solutions. Bring your questions for this interactive session.  Panelists include:

Chad LarsonChad Larson, Vice President of Manufacturing, Palermo Villa, Inc.
Chad Larson is the Vice President of Manufacturing for Palermo Villa, Inc, a pizza manufacturer based in Milwaukee, Wisconsin.  Chad has been in the bakery/food industry for over 20 years and a part of the Palermo’s team for 5 years.  He started his bakery experience in his family bakeries and continued to expand his passion for food by earning diplomas from Dunwoody Institute and American Institute of Baking.  Additionally, he has earned a Master of Business Administration and a Master in Project Management from Keller School of Management.   In his spare time, he enjoys fishing for muskies and is on the board of directors for the Muskellunge Club of Wisconsin.

 

Tim RamseyTim Ramsey, Vice President of Procurement, Hearthside Food Solutions
Tim Ramsey is the Vice President of Procurement for Hearthside Food Solutions. Tim is responsible for Hearthside’s procurement functions and strategic sourcing programs, including the optimization of Hearthside’s unique customer sourcing programs throughout the U.S. Tim joined Hearthside Food Solutions in 2010, immediately following Hearthside’s first acquisition and expansion in to the baking industry. Hearthside offers a full menu of turnkey sourcing opportunities, including product development and the commercialization of new and innovative products.

Tim began his professional career with Quaker Oats where he spent over 25 years learning and leading procurement and supply chain best practices and process improvements. He serves on the IBIE committee and several local volunteer organizations.

 

Joe TuranoJoe Turano, President, Turano Baking Company
After graduating from Fenwick High School and Cornell University, Joe Turano began his career with Turano Baking working and managing in the Plant Operations of the Turano Berwyn Plant, encompassing Product Development, Production/Packaging, Shipping and Distribution. In 2001, he earned a Baking Science certificate from the American Institute of Baking. In 2008, Turano Baking Co. expanded facilities outside of Illinois, opening its third Plant near Atlanta, GA and then its fourth Plant in Orlando, FL in 2009. Joe became Operations Manager for the company overseeing the operations for both of the Illinois facilities. During that time, Joe also earned his MBA from the University of Chicago.

Presently, Joe is President of Turano Baking Co. since 2013. He is a Board Member of the Loyola University Rome Center campus, as well as the Chairman of IBIE 2019, the largest Baking Industry Expo in North America.

 

Brian Dwyer, Vice President Manufacturing Operations, The Kroger Co.

Brian Dwyer has been with Kroger for 26 years, all in Manufacturing Operations. He has worked in five Kroger Manufacturing facilities and has working experience in several product categories that include Ice Cream, Peanut Butter, Jams/Jelly, Salad Dressing, Broth, Sauces, Syrup, Salted Nuts, Dry Mixes, Coffee, and Bakery. His current role includes responsibility for seven Manufacturing Facilities, The Fresh Bakery Category, Central Planning for Manufacturing, and the Custom Sales Team. He lives in Cincinnati, Ohio with his wife and four children.

 

 

Greg Boyd, Flowers FoodsGreg Boyd, Senior Vice President of Supply Chain, Flowers Foods.

Greg Boyd is the senior vice president of supply chain for Flowers Foods. He is responsible for the daily operations of the company’s 47 bakeries, and oversees all manufacturing activities for product development, enhancements, and commercialization.

Greg joined Flowers in 1983 and has held a number of production managerial positions for Flowers’ bakeries in Alabama, Tennessee, and Georgia, including plant president at Bailey Street Bakery in Atlanta. In 2008, he was named regional vice president of manufacturing.

Greg is an American Institute of Baking (AIB) Certified Baker and serves on the board of trustees for AIB.

 


BIF Town Hall

BIF Town HallThe purpose of BIF is to bring bakers and BEMA members together around a common table to identify industry issues and trends in an open, candid dialogue; share best practices with the industry; and provide feedback and seek ways to help each other. This unique town hall environment will foster an active dialog between the Forum and Summit attendees focused on food safety, human safety, and operational efficiency.

Expect an energetic exchange and the opportunity to discuss your hot topics directly with the experts.


BEMA-U for your Business

 

LEAN

Were you at BEMA Convention 2018 when Nelson began the conversation on the Culture of Lean Transformations in bakeries? If not, you can read all about it HERE. He will join our panel of experts again at Summit 2019 to continue to the discussion on the principles of Lean and how they impact operations.

Nelson BoydNelson Boyd; Lead Change Architect, Manufacturing Transformation; Bimbo Bakeries USA
Mr. Boyd began his career in the baking industry with Bimbo Bakeries USA in New York as an Enactus (SIFE) hire in Operations directly following his graduation from State University of New York at Oswego in 2011, where he earned his bachelor’s degree in Business Administration. He currently serves as the Manager – Lead Change Architect for the Manufacturing Transformation Team at BBU. Mr. Boyd is a member of the Baking Industry Forum with BEMA and is seeking his Six Sigma Lean Black Belt Professional certification.

 

ACQUIRE, TRAIN, RETAIN – BEST PRACTICES FROM BEMA MEMBERS

Workforce issues keeping you up at night? Do you wonder where the skilled and dedicated candidates are hiding? Have you recently realized you might have an employee retention problem? People are your most valuable resource, and talent management is an essential component of overall operational strategy. Learn what’s working in the industry from BEMA member companies that are putting people first and building their internal talent pool.

Eric Riggle
Eric Riggle, President, Rademaker USA, Inc

 

 

 

Craig Souser
Craig Souser, President & CEO, JLS Automation

 

 

 


Committee UpRising 2019

Summit will mark a major change in BEMA’s committee formulation. You will experience a streamlined structure and more purposeful committee session.  The existing committees were not evolving with the times and had become a little stale.  Their purpose didn’t meet modern expectations for member engagement and forward progress.

The new committees are aligned with our strategic initiatives and have clearly defined goals and objectives that will be the focus of every meeting.  Meetings will be more fresh, energetic and meaningful.  All BEMA members will have the opportunity to join a standing committee and provide tangible value to the organization.  Committee contributions progress the organization and pave the pathway to leadership positions in BEMA.


Welcome Reception

Everyone is invited to join in BEMA’s welcome reception to kick off the best week in baking.
This year, we are returning to the beautiful Waldorf Ballroom on the 3rd floor of the Chicago Hilton.


Sponsorship Opportunities

Hotel Reservations and Room Rate

Hilton Chicago
720 South Michigan Avenue
Chicago, Illinois 60605
Hotel Phone: (312) 922-4400
Phone Reservations: (877) 865-5320
Room Rate: $186 single/double plus tax.  Rate includes complimentary internet.

Please see reservation webpage for details regarding deposits, room change and room cancellation fees.

Reservation Deadline: January 25, 2019

Important Information About Your Hotel Reservation

Important Information about your Hotel Reservation

 WARNING Regarding Unauthorized Contacts by Companies Offering to Book Your Hotel Reservations.

All attendees should book their rooms with the Hilton Chicago directly.  DO NOT BOOK YOUR HOTEL ROOMS with any company (housing company) or any caller claiming to represent ASB, the 2019 BakingTech or MarketPlace, or any current or future ASB meetings.  Such companies are as follows:  Convention Housing Services, Exhibition Housing Services, Convention Expo Travel (CET), BookMyRooms.com, Expo Housing, Global Housing Management, HDMC Group, Hotel Angels LLC, Stay Right Travel, TradeShow Housing, Trade Show Housing Inc. or Trade Show Reservations, LLC.  There are no authorized outside booking agents on behalf of the ASB.  Booking with Convention Housing Services, Exhibition Housing Services, Convention Expo Travel (CET), BookMyRooms.com, Expo Housing, Global Housing Management, HDMC Group, Hotel Angels LLC, Stay Right Travel, TradeShow Housing, Trade Show Housing Inc. and/or Trade Show Reservations, LLC costs ASB valuable resources in addition to placing ASB in jeopardy of not fulfilling our contractual obligations with the designated ASB meeting hotel.  Convention Housing Services, Exhibition Housing Services, Convention Expo Travel (CET), BookMyRooms.com, Expo Housing, Global Housing Management, HDMC Group, Hotel Angels LLC, Stay Right Travel, TradeShow Housing, Trade Show Housing Inc. and/or Trade Show Reservations, LLC may be offering hotel rates that are above/below the ASB discounted conference rates published on the ASB BakingTech 2019 website.  No one can book hotel rooms at rates lower than ASB contracted rates over ASB Annual conference dates at the ASB designated hotel(s).  Please be aware that reservations booked through Convention Housing Services, Exhibition Housing Services, Convention Expo Travel (CET), BookMyRooms.com, Expo Housing, Global Housing Management, HDMC Group, Hotel Angels LLC, Stay Right Travel, TradeShow Housing, Trade Show Housing Inc. and/or Trade Show Reservations, LLC may not be honored by the ASB contracted hotel and ASB will not guarantee these reservations.  Please also be advised that once you sign any agreements with Convention Housing Services, Exhibition Housing Services, Convention Expo Travel (CET), BookMyRooms.com, Expo Housing, Global Housing Management, HDMC Group, Hotel Angels LLC, Stay Right Travel, TradeShow Housing, Trade Show Housing Inc. and/or Trade Show Reservations, LLC (i.e., credit card authorization forms), ASB cannot guarantee that you will get your money back.  If you have been contacted by Convention Housing Services, Exhibition Housing Services, Convention Expo Travel (CET), BookMyRooms.com, Expo Housing, Global Housing Management, HDMC Group, Hotel Angels LLC, Stay Right Travel, TradeShow Housing, Trade Show Housing Inc. and/or Trade Show Reservations, LLC or any other company, or if you have any questions/concerns, please contact Tawnee Brydebell, ASB Director of Meetings & Operations, at tbrydebell@asbe.org or call Tawnee at (800) 713-0462 x2.

Cancellation & Late Registration Policy

Summit Cancellation Policy:  Cancellations received in writing by close of business on Tuesday, February 15, 2019 will be refunded less a $25 cancellation charge.   No refunds will be issued for cancellations received after February 15, 2019.

Summit Late Registration Policy:  Registrations received after February 15, 2019, will be charged an additional $25 per badge. Late fee does not apply to guest registration.