Volume 10, Issue 2 Summer 2010 INSIDE THIS ISSUE p. 2 Message from the President UMBA Board of Directors p. 3 Social Media in Today’s Market Place Announcing 2011 UMBA Convention p. 4 DAWN Foods Bakery Distribution Show p. 5 Ultimate Cake Decorating Contest p. 6 10 Best Practices p. 7 Message from the Executive Director Announcing 2011 UMBA Convention p. 8 O Henry Bars p. 9 IBIE p. 10 IBIE p. 11 Gail Kollman Food Servies News by Klecko p. 12 UMBA Meetings, Summary of Minutes We Need Your Help p. 13 Membership Form p. 14 Cupcakes for a Cause Cake Decorators: Showcase your decorating skills and compete for $1000 e UMBA is sponsoring the 4th annual Ultimate Cake Decorating Contest at the Mall of America on November 14 to give bakeries across the upper midwest a chance to show the public our great cake decorators. We are looking for up to 12 cake decorators who want to compete in the birthday cake competition with this year’s theme of “Animals Gone Wild” and up to 8 teams of cake decorators who want to compete to make the best “Destination” wedding cake. And bragging rights will belong to the bakery that sponsors the decorator! e competition starts at 11:00 with the Birthday division. Each decorator will have one and a half hours to decorate a sheet or sculpted cake which serves a minimum of 48 servings along with 24 matching cupcakes. From 1:15 to 4:00 p.m. , teams of decorators will have the chance to do a minimum of five tiers of wedding cake designed as a “destination” wedding cake. Sue Zelickson of Minnesota Monthly will once again be the event MC. is contest is only open to professional decorators who work for UMBA or RBA member bakeries. Bakeries will have the option of placing promotional information and coupons from their bakery on the table in front of their competitor. What a great way to reach potential customers who may be among the thousands of people who visit the Mall of America each day. Cake decorators must have 2 years professional experience and will have a chance to compete for the $1000 top prize in each category plus cash and gifts for second and third places. Decorators can compete in one or both categories. Up to two decorators or two teams per member bakery. Entry forms will be available at uppermidwestbakery.net or from local decorating supply distributors. Don’t miss out on this great chance to showcase the best of your bakery! Upper Midwest Bakery Association ULTIMATE CAKE DECORATING CONTEST Sunday, November 14, 2010 Mall of America ~ 11 a.m.-5 p.m. See more information on page 5
Transcript
Volume 10, Issue 2 Summer 2010
InSId
e ThI
S ISS
ue
p. 2 Message from the President
uMBA Board of directors
p. 3 Social Media in Today’s Market Place
Announcing 2011 uMBA Convention
p. 4 dAWn Foods Bakery distribution Show
p. 5 ultimate Cake decorating Contest
p. 6 10 Best Practices
p. 7 Message from the executive director
Announcing 2011 uMBA Convention
p. 8 O henry Bars
p. 9 IBIe
p. 10 IBIe
p. 11 Gail Kollman
Food Servies news by Klecko
p. 12 uMBA Meetings, Summary of Minutes
We need Your help
p. 13 Membership Form
p. 14 Cupcakes for a Cause
Cake Decorators: Showcase your decorating skills and compete for $1000
The UMBA is sponsoring the 4th annual Ultimate Cake Decorating Contest at the Mall of America on November 14 to give bakeries across the upper midwest a chance to show the public our great cake decorators. We are looking for up to 12 cake decorators who want to compete in the birthday cake competition with this year’s theme of “Animals Gone Wild” and up to 8 teams of cake decorators who want to compete to make the best “Destination” wedding cake. And bragging rights will belong to the bakery that sponsors the decorator!
The competition starts at 11:00 with the Birthday division. Each decorator will have one and a half hours to decorate a sheet or sculpted cake which serves a minimum of 48 servings along with 24 matching cupcakes.
From 1:15 to 4:00 p.m. , teams of decorators will have the chance to do a minimum of five tiers of wedding cake designed as a “destination” wedding cake. Sue Zelickson of Minnesota Monthly will once again be the event MC.
This contest is only open to professional decorators who work for UMBA or RBA member bakeries. Bakeries will have the option of placing promotional information and coupons from their bakery on the table in front of their competitor. What a great way to reach potential customers who may be among the thousands of people who visit the Mall of America each day.
Cake decorators must have 2 years professional experience and will have a chance to compete for the $1000 top prize in each category plus cash and gifts for second and third places. Decorators can compete in one or both categories. Up to two decorators or two teams per member bakery. Entry forms will be available at uppermidwestbakery.net or from local decorating supply distributors.
Don’t miss out on this great chance to showcase the best of your bakery!
CATEGORy INfORMATION:Birthday Cake Competition: Decorators will decorate a cake that serves a minimum of 48 servings plus 24 cupcakes to match to fit the theme of “Animals Gone Wild.” The cake may be sculpted or flat. Decorators will have up to 2 full sheets plus the 24 cupcakes to use. May use butter cream, fondant, whipped icing or chocolate icing. All work must be done on site. Competition from 11 a.m. to 12:30 p.m. Cakes must be displayed for judging by 12:35 p.m.
Wedding Cake Competition: Decorators will complete as a two-person team. The wedding cake must be 5 or more tiers and can be done in fondant, butter cream or chocolate icing. Gum paste or royal icing may also be used. All work must be done on site but decorators may bring in separators, stands or ornaments. Competition will run from 1:15 to 4 p.m. and cakes must be displayed in the judging area by 4:05 p.m.
RULES:1. Decorators must be members of or employed by UMBA or RBA member bakeries. Up to two decorators or 2 wedding cake teams per bakery member may compete.
2. Decorators must supply their own decorating tools and equipment. Contest sponsors will supply all cake and icing.
3. Decorators must supply an electronic or paper portfolio of their work and those selected to compete will be required to pay a $35 non-refundable registration fee per person per category. Decorators applying as a team for the wedding competition only need to supply one portfolio.
4. Decorators will be allowed to display brochures and marketing materials from their bakeries on their work station during the competition.
Sunday, November 14, 2010Mall of America ~ 11 a.m.-5 p.m.
CATEGORy INfORMATION:Birthday Cake Competition: Decorators will decorate a cake that serves a minimum of 48 servings plus 24 cupcakes to match to fit the theme of “Animals Gone Wild.” The cake may be sculpted or flat. Decorators will have up to 2 full sheets plus the 24 cupcakes to use. May use butter cream, fondant, whipped icing or chocolate icing. All work must be done on site. Competition from 11 a.m. to 12:30 p.m. Cakes must be displayed for judging by 12:35 p.m.
Wedding Cake Competition: Decorators will complete as a two-person team. The wedding cake must be 5 or more tiers and can be done in fondant, butter cream or chocolate icing. Gum paste or royal icing may also be used. All work must be done on site but decorators may bring in separators, stands or ornaments. Competition will run from 1:15 to 4 p.m. and cakes must be displayed in the judging area by 4:05 p.m.
RULES:1. Decorators must be members of or employed by UMBA or RBA member bakeries. Up to two decorators or 2 wedding cake teams per bakery member may compete.
2. Decorators must supply their own decorating tools and equipment. Contest sponsors will supply all cake and icing.
3. Decorators must supply an electronic or paper portfolio of their work and those selected to compete will be required to pay a $35 non-refundable registration fee per person per category. Decorators applying as a team for the wedding competition only need to supply one portfolio.
4. Decorators will be allowed to display brochures and marketing materials from their bakeries on their work station during the competition.
Sunday, November 14, 2010Mall of America ~ 11 a.m.-5 p.m.
CATEGORy INfORMATION:Birthday Cake Competition: Decorators will decorate a cake that serves a minimum of 48 servings plus 24 cupcakes to match to fit the theme of “Animals Gone Wild.” The cake may be sculpted or flat. Decorators will have up to 2 full sheets plus the 24 cupcakes to use. May use butter cream, fondant, whipped icing or chocolate icing. All work must be done on site. Competition from 11 a.m. to 12:30 p.m. Cakes must be displayed for judging by 12:35 p.m.
Wedding Cake Competition: Decorators will complete as a two-person team. The wedding cake must be 5 or more tiers and can be done in fondant, butter cream or chocolate icing. Gum paste or royal icing may also be used. All work must be done on site but decorators may bring in separators, stands or ornaments. Competition will run from 1:15 to 4 p.m. and cakes must be displayed in the judging area by 4:05 p.m.
RULES:1. Decorators must be members of or employed by UMBA or RBA member bakeries. Up to two decorators or 2 wedding cake teams per bakery member may compete.
2. Decorators must supply their own decorating tools and equipment. Contest sponsors will supply all cake and icing.
3. Decorators must supply an electronic or paper portfolio of their work and those selected to compete will be required to pay a $35 non-refundable registration fee per person per category. Decorators applying as a team for the wedding competition only need to supply one portfolio.
4. Decorators will be allowed to display brochures and marketing materials from their bakeries on their work station during the competition.
Sunday, November 14, 2010Mall of America ~ 11 a.m.-5 p.m.
CATEGORy INfORMATION:Birthday Cake Competition: Decorators will decorate a cake that serves a minimum of 48 servings plus 24 cupcakes to match to fit the theme of “Animals Gone Wild.” The cake may be sculpted or flat. Decorators will have up to 2 full sheets plus the 24 cupcakes to use. May use butter cream, fondant, whipped icing or chocolate icing. All work must be done on site. Competition from 11 a.m. to 12:30 p.m. Cakes must be displayed for judging by 12:35 p.m.
Wedding Cake Competition: Decorators will complete as a two-person team. The wedding cake must be 5 or more tiers and can be done in fondant, butter cream or chocolate icing. Gum paste or royal icing may also be used. All work must be done on site but decorators may bring in separators, stands or ornaments. Competition will run from 1:15 to 4 p.m. and cakes must be displayed in the judging area by 4:05 p.m.
RULES:1. Decorators must be members of or employed by UMBA or RBA member bakeries. Up to two decorators or 2 wedding cake teams per bakery member may compete.
2. Decorators must supply their own decorating tools and equipment. Contest sponsors will supply all cake and icing.
3. Decorators must supply an electronic or paper portfolio of their work and those selected to compete will be required to pay a $35 non-refundable registration fee per person per category. Decorators applying as a team for the wedding competition only need to supply one portfolio.
4. Decorators will be allowed to display brochures and marketing materials from their bakeries on their work station during the competition.
Sunday, November 14, 2010Mall of America ~ 11 a.m.-5 p.m.
The First Place prize is $1,000 cash for each category.Cash and Gifts will be awarded for second and third in each category.
See more information on page 5
www.uppermidwestbakery.net 2
Greetings!
Get your backpacks, pencils, and lunch boxes ready! Back-to-school is fast approaching.
Make sure your promoting products that are ready to be packed in those back-to-school lunches including kids’ favorites – cookies, brownies, cupcakes and healthy breads that moms will want to use. Also don’t forget bright, vibrant colors are in!
I spoke with many retail and in-store bakeries over the past couple weeks and they indicated that they had a very successful graduation season. Decorators told me they had an increase in requests for multi-layered and non-traditional style cakes this year. Bakeries also saw an increased request for cakes with the grad’s photo(s) on them instead the traditional large sheet cakes with just a simple cap & scroll on them. The cake is still a huge part of a graduation and other celebrations which are very important to a bakeries’ core business and to our bottom line. Always make sure you have a menu of options and prices to offer your customers when they place an order. Value-added items for your cake program include: fruit and cream fillings, special sizes and shapes, cupcakes, edible photos, etc. are very profitable to your bottom line. This is an easy way to add 10% - 20% of retail to every order. Fall re-introduce our palates to the rich flavors of pumpkin, brown sugar, apples and cinnamon. Breads and cinnamon rolls are always favorites. Now is the time to plan which items to feature for the season.
Watch for details coming soon on the UMBA 4th Annual Ultimate Cake Decorating Contest taking place at the Mall of America Sunday, November 14, 2010. The bar keeps getting raised every year by extremely talented decorators. I am sure this year will be no different.
Not a UMBA member? Become one today! With a membership to the UMBA get these benefits and more: Entitles you to access local association products and services. Rights to participate in all UMBA sponsored events and contests, the Upper Midwest BAKER Magazine and other Association correspondence. To download a registration form, visit our web site at www.uppermidwestbakery.net and click on “Join UMBA/RBA.” If you have any questions, contact Curt Borchert at (320) 493-7554 or [email protected]. As always, let’s make sure to keep those sales rising!
Regards,Clayton ArtibeeUMBA President Board of Directors
uPPe
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district 1 Minneapolis and VicinityBob BeckermanDavid Blackowiak, VicePresident
district 2 St. Paul and Vicinity Amy AmentDan “Klecko” McGleno
district 3 Southern Mn and Iowa Tom PritchardRobyn and Bill Hanisch
district 4 northwestern Mn, north dakota, South dakotaGail Kollman
district 5 northeastern MnJohn Schneider Tim Price, PastPresident Lynn Schurman, FinancialSecretary
Allied (representatives of Allied Trades)Clayton Artibee, PresidentAl Knudsen Tim Kuchinka Steve Palo Tim Ulschmid
rBA – representativeDan “Klecko” McGleno
uMBA, executive director Curt Borchert 729 Park Avenue North Mankato, MN 56003 (P) 320-493-7554 [email protected]
upper Midwest Baker, editor JoAnn Borchert
upper Midwest Baker, Graphic designer Emily Brown
from the President . . . Message
ClaytonArtibee
3 upper Midwest Baker Summer 2010
Social Media is the new way of the world in business. One of the biggest misconceptions with online marketing is that social media is only for large brands. This is not the case at all in my opinion. I have found that social media can be a huge help and success in small business, as it has been for the Roseville Bakery. Truthfully, a small business that invests its time wisely can improve customer loyalty and traditional word of mouth
marketing efforts. The fact of the matter is that social media is useful for almost every type of business. It allows you to build your online reputation and increase trust. Social media allows me to do some of the things that I feel are most important in the bakery and small business world. It allows me to make the bakery more accessible, more personable, and maintain long term connections. For a small business looking to increase referrals, social media can be a powerful tool.
Nearly a year ago I was reading an article on social media and realized some truly important facts that I would like to share: “The best way to illustrate why small businesses are using social media is with a story. Think back to the days of the wild west. In those days, towns had one general store, and the store owner knew everyone. People trusted him and knew what they were getting. Enter the industrial age, and efficiency trumped personalization. People didn’t mind where they bought from, as long as goods were cheap.
Now, that mentality has changed. Consumers are once again reverting to a need for personalization from businesses large and small. The need has been rekindled by the internet and our ability to find anything we want, as well as a mistrust of advertising (think used cars salesmen).
We’ve reached a point where the consumer wants to know the store owner’s name and that he can be trusted. Small businesses must look beyond their want to grow into corporations, and instead focus on their core customers. Thanks to social media, we’re able to foster these relationships easily and quickly.”
I feel that by using some of the free services that are provided on the internet, we can grow our small businesses. In addition, it is possible that we can make consumers more aware of the baking industry in general and begin to educate our customers on the importance of bakeries!
in Today’s Market PlaceSocial Media
ByAmyAment
AmyAment
Announcing2011 UMBA Convention
Treasure Island Resort and CasinoFebruary 26-27, 2011
Watch for detailsPlantoattend
www.uppermidwestbakery.net 4
Thursday July 22, 2010, DAWN Foods celebrated 90 years of service in the baking industry. They have been supplying bakers from 1920 – 2010. The show was held at the Northland Inn, in the metro area. Customers and Vendors of DAWN Foods were invited. The event ran from 8:00 am – 4:00 pm. It was a grand show with over 200 Baker’s taking part in the day long event. It was a buying show. Over 50 vendor booths were open for great deals. For the first time at a DAWN show seminars were included in the day for bakers and cake decorators.Barry – Callebaut, Chocolate SeminarDawn Foods, Bread SeminarSatin Fine Foods, Rolled Fondant SeminarJerry Manderfield, Decorating SeminarThese were well attended and appreciated by participants. To top off this event DAWN Foods provided a fantastic lunch buffet for all participants There were drawings for flat screen televisions and many other product certificates. Vendors from across the United States and customers from the five state Midwest area attended. When Tim Kuchinka (Sales Manager) was interviewed his response was:
To benefit bakers & cake decorators increase product and ingredient knowledgeTo help customers be successfulTo put on a good showTo explore more bakery productsTo have funTo give at lease one idea to participants to take back to their place of businessTim stated that he felt that the baking economy is turning around and that vendors are more willing to come to Bakery Shows after the last few years of cut backs. Special thanks go out to Tim and his dedicated staff who support the baking industry.
In the June issue of “Modern Baking,” there is an article on how “In-stores play through the rough.” “The past two years have proven a tough course for the nation’s in store bakeries. Faced with a variety of hazards, the in-store baking industry is working its way back to par. Commodities and fuel seem back on an even keel, but consumers have felt the full effects of the recession.” This line is also true for retail bakeries as well. Each day in reports the volatility of the markets and issues faced by bakeries are drawn to our attention. Proactive bakeries that employ good practices are performing well. This list is an attempt to address some of the practices that are working. Ten BesT PracTicesIn Store and Retail Bakeries Face current challenges in a positive way – see as opportunities:Price of commodities, nutritional guidelines, federal regulations, etc. respect employees needs:Just wages, health care, needed time off, etc. implement BranDinG:Advertise your best, name who you are, label products, etc. adapt and stay current to customers needs:Current trends, local and ethic items, open when customers can shop, etc. change business practices adjusted to the times:Use Social Media, updated equipment, computers, etc. Be of service to customers:Friendly sales staff, provide for celebrations, go the extra mile, etc. Well trained staff:Hire from educational institutions, provide schooling, apprentice, etc. Provide Deli service that fits local:Brings in customers, uses your product, create volume sales, etc. Know your providers:Use as resource for new and better product, training, publicity, etc. connect with others in baking industry/profession, network:Local gatherings with others, conventions, reading, etc. Use this list as a check off list. Rate yourself and business.Develop strategies. Take one or two on at one time then move on to others.
I hope that you are having some time to enjoy these wonderful summer days.
Volatile issues continue to a part of our industry. The economic crisis, a struggling and uncertain global economy, regulations of all kinds and continued development of new products to name a few that we face each day. These can be seen as challenges that can bring a bright future out of chaos. If we face the future with a positive attitude
and embrace change, we will survive and thrive! There a number of important dates published in this BAKER. Please make note of the dates for our 2011 convention. We are in the planning stages and would look forward to your input so that we can put on the best show possible to serve your needs. We will take your suggestions into consideration as we plan. Each issue we feature one of the members of the board and this issue’s spotlight turns to Gail Kollman, CD and CMB. Gail is from Super Valu, in Fargo, North Dakota and represents a large territory of northwestern Minnesota and all of North Dakota. She is very involved as a member of the UMBA board and is a large contributor at the cake decorating contests. Each region is to have two board members. If you are from this area you are encouraged to apply for membership on this board.In addition to acknowledging Gail’s involvement on the board, I want to personally thank all UMBA board members for their dedication and service.
Website update:The UMBA website committee is moving forward with the development of our new website providing more capabilities. We hope to have it ready for you by this fall. Fall brings with it Road Shows:As part of our on-going education program there will be three “Road Shows,” this fall and possibly a workshop in the St. Cloud area. Watch for details. I have been attending the State of Minnesota Department meetings on safe handling of food products. Personal sanitation is in committee and on hold for the time being. It is taking time to process and change the rules because of being attentive to input and study from a variety of sectors and sources. They will not be decided on for some time. Our association is looking into new initiatives to create interest in the baking industry and our offerings. One is the Taste of Minnesota event which is held at Harriet Island in St. Paul over the 4th of July each year. The other is the Minnesota State Fair. There is up front expense on our part but it is also a great challenge to expose our association to many people. It would be a great education opportunity and a lot of fun meeting so many people to talk about our bakery trade. Any thoughts on this please pass them on. In closing, please share with us your email address so we can continue to build our database and more effectively communicate with our readers.
from the Executive Director . . . Message
CurtBorchert
UMBa Baking a Better TomorrowBuildingacultureof:Learning|Knowledge|Service|IntheBakingIndustry
O Henry Bars 3 lbs. Oatmeal2 lbs. Brown Sugar1 lb. 10 oz. Corn Syrup (Glucose)1 oz. Vanilla1 lb. 8 oz. Margarine Put margarine in small bowl and melt to liquid.In mixing bowl, mix your oatmeal, brown sugar, corn syrup, and vanilla , start on low speed, add melted margarine slowly until everything is mixed together well.Split in half, put in 2 full sheet pans, bake for 15 to 20 minutes, let cool. icing:1 lb. of Choc Chips1 lb. of Peanut Butter Melt together and mix well, spread half on each sheet of bars. Let cool, and cut into 2 x 2” or 2 x 3” squares and save. Recipe from Tim Price ,Rush City Bakery, Rush City, Minnesota, a wholesale and retail bakery, been in business since 1927. Offering a variety of products from Cake Donuts to Cheesecakes to Breads to Wedding Cakes. Find Rush City Bakery on Facebook, at Rush City Bakery or also at Rushcitybakery.com
In the Baking Industry
where the
industry unites
Join thousands of professionals from every segment of the grain-based food industry as they converge for the largest, most comprehensive baking event of the year. This is your once-in-three-years’ chance to preview the newest technology, shop and compare the full range of baking products and services and acquire the strategies, solutions and know-how needed to secure your future in a changing marketplace.
Mark your calendar and visit www.IBIE2010.com for more information.
To prosper in today’s changing marketplace, be where your industry unites—at the largest, most comprehensive baking event in 2010. IBIE is your best opportunity to:
PREVIEW THE LATEST BAKING TECHNOLOGY.
Tour 500,000 net square feet of exhibit space showcasing the newest industry
advancements for every product category, including: rolls, cookies, sweet goods,
tortillas, snack foods, cereals, biscuits and crackers and more.
SHOP AND COMPARE THE FULL RANGE OF PRODUCTS AND RESOURCES. Meet with 700 leading manufacturers and suppliers who provide production
equipment and baking supplies, ingredients, packaging materials and systems,
Take advantage of the professional conference and networking opportunities
to stay ahead of the curve, acquire expert advice and discuss problem-solving
strategies with colleagues.
JOIN BAKING PROFESSIONALS FROM ALL MARKET SEGMENTS.Be among the 15,000 bakery professionals expected to attend. Participants
represent the entire industry, including wholesale bakery plants; retail outlets;
in-house supermarkets; catering companies; restaurants/hotels; and artisan bakeries.
WHERE BUSINESS COMES TOGETHER.
NEW IN 2010!The Retail Bakers of America (RBA) will join forces with IBIE, in lieu of holding a stand-
alone event in 2010, giving you access to new suppliers, more networking opportunities and creative inspiration from the educational program and demonstrations for which RBA is famous.
Watch baking’s best as they compete against each other (and the clock) at the Louis Lesaffre
Cup. Judged on their Baguette and Specialty Breads, Viennoiserie and Artistic Design, eight teams from North and South America will vie for a spot at the 2012 Coupe du Monde de la Boulangerie in Paris.
Back in Las Vegas, the world’s favorite tradeshow destination, IBIE promises to be bigger and better
than ever. With an unrivaled variety of world-class amenities and built-in excitement, convenience and affordability, Las Vegas has something for every taste and budget.
Mark your calENdar today!Visit www.IBIE2010.com or call XXX.XXX.XXXXfor more information and to receive showupdates via email, Facebook and/or Twitter.
Registration opens January 2010.
FPO
11 upper Midwest Baker Summer 2010
Gail KollmanBoard Member
My passion for cake decorating began as a hobby at the age of 17. Later, I started
working in a mom and pop bakery, Baker Boy in down town Jamestown, N.D., as a production cake decorator. After that I managed a donut shop for 5 years where I gained a tremendous amount of knowledge from the owners who were very talented. I have also managed bakery and bakery/deli departments in supermarkets in Jamestown and
Carrington, N.D. Today I work for SUPERVALU Inc. in Fargo, ND as one of their Bakery/Deli/Meat and Produce Fresh Sales Consultants. I help the SUPERVALU supplied customers with technical support, merchandising, marketing, and promotions in their fresh departments.
I received my Certified Baker from the American Institute of Baking and was the first person in the nation to hold both a CD and CMB Certification from the RBA. Taking both of the tests was a great accomplishment to me. The tests were very grueling but what a great feeling of accomplishment after getting certified. During these tests I made many friends that I still keep in touch with.
I also am a RBA Judge for the Certified Cake Decorator program and for the Creative Cake Competitions at the local and national level. Taking part in National Conventions gives me great opportunities to see many new ideas’s and meet other decorators and bakers across the country and share experiences. It is funny how we all share the same challenges no matter where you go.
I enjoy being on the Upper Midwest Bakers Assoc board because it gives me an opportunity to learn from my peers and I feel there is a need for further education in our industry. UMBA gives us those opportunities in so many ways, through conventions, the newsletter, on the website or just talking with peers. I have met many great people in the industry and feel my contribution to the board is a way of giving back just a bit of the knowledge I have experienced in my many years in bakery.
GailKollman
Food Services news by KleckoExcerpts’ from article in
Not long ago Dan“Klecko” McGleno watched a special on the Neiman Marcus chain that he found inspiring and used in an article for FOOD SERVICE News.
It took place at the Dallas hub where some one walked out to a podium and paused for dramatic effect before addressing 100 employees who had shown up for their orientation. The speaker posed the question, “As a representative of Neiman Marcus, what is your primary responsibility?”
A tall woman anxious to impress replied, “To give the customers great service.” Another man declared, “We are here to be ambassadors, and endear ourselves and this tore unto the community.” Several others returned similar answers, the kind you’d find at most team – building meetings.
When the responses subsided the presenter panned his audience and slammed his hand down on the podium and screamed, “Really are you serious: Where do you people think you are working, at a charity? If a business is going to thrive, each employee has to remember that their primary purpose is to make the company as much money as possible. Start at the dollar sign, and only then can you move backwards into the themes that you have mentioned.” The employees seemed to want to discuss everything but the bottom line.
Klecko states that to be in the manager position of a business is more tedious than working in the plant, “Because you end up having to not only validate that your business is economically viable, but that your client’s concepts as well.” When he goes to sell the product made in his plant he can usually tell within fifteen minutes if that business will be afloat in three years. “Concepts that are rooted in ego will be crippled within eighteen months, but those attached to a solid business plan, which will be followed up on by a technician instead of an artist, will exponentially increase its life expectancy. Klecko’s rule of thumb is, “If it’s done with an honest eye for building the business and now only self-promotion, it’s all good. Klecko is CEO at Saint Agnes Baking Company in St. Paul. To read in entirety this article appears in the August issue of FOOD SERVICE NEWS
www.uppermidwestbakery.net 12
Summary of MinutesuMBA Meetings
SummaryofUMBABoardMeetingonApril26,2010• 2010 Convention showed a profit. Expenses lower – income
higher• Robyn and Bill were approved as members of the UMBA board.• 2010 Convention was reviewed with suggestions for the future• UMBA to sponsor Pete Fendt in “Skills USA”• Draft of a “Strategic Plan” for the association was reviewed• Web-site Development was named as the present priority• A needs assessment for the web-site was discussed• Herald Journal of Winsted was awarded the contract• Membership Drive to be discussed at next meeting• Curt Borchert to be given a contract with UMBA for 2010-2011• Curt to represent UMBA at the RBA convention• Keeann Martineau from Jerry’s Foods in Edina will represent
UMBA in the cake competition – go KeeannNextmeeting:August16thatDAWNFoodsAllmembersofUMBAarewelcome.
UMBA is preparing lists of contacts with e-mail addresses to compliment our new web-site. Please e-mail us at: [email protected] and we will put that information on our lists.
A new feature on our web-site will be frequent news letters. We would like to feature your bakery with a story. Your stories would be appreciated. Tell the world how great you are.
13 upper Midwest Baker Summer 2010
good for your bottom line!
Call 800.669.4092 or visit us at www.caravaningredients.comSERVICE AND TECHNOLOGY WORKING FOR YOU
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UMBA
www.uppermidwestbakery.net
Upper Midwest Bakery AssociationMembership Form
Company/Bakery: _____________________________
Web site: ____________________________________
Contact Name: ________________________________
Address: _____________________________________
City: ________________ State:_____ Zip: _________
Phone: _______________ Cell:___________________
E-mail: _______________________________________
Your Bakery Business – Circle one Category onlyFull-line Franchise Supermarket Specialty
Food Service Vendor
Your Services – Circle all that applyBakery Catering Deli Wholesale
Restaurant Vendor Other
Membership Type – Check one
___ Upper Midwest Bakery Association Membership –(UMBA only) $125. Membership is open to independent, supermar-ket, food service, convenience stores, franchise bakeries and ven-dors in the area of the UMBA affiliate membership. Benefits apply to the local affiliate only. Membership applies to all family members and bakery employees at the primary business.
___ Subscribing Membership (UMBA only) $35. Subscribing Membership is available to multiple unit bakeries where the main headquarters is already a member, students in the industry, retired professionals, and anyone in the process of starting a bakery.
Make checks payable to: Upper Midwest Bakery Association
Send this completed registration form and payment to:
Curt Borchert – Executive Director UMBA729 Park Avenue
North Mankato, MN 56003(320) 493-7554 Y
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www.uppermidwestbakery.net 14
Behind every great baker is American Almond.
Call your distributor today or dial 800.8ALMOND for a distributor near you.
Visit www.americanalmond.comfor more information and profit building recipes.
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september 2010Cupcakes for a Cause is an annual national fund raiser for CancerCare’s Specialized CancerCare for Kids program.Looking for a promotion to dramatically increase visibility and sales, while also supporting a great cause? Register your bakery today for Cupcakes for a Cause Week!
register your Bakery for Free...Cupcakes for a Cause® Week is September 20–26. Support a great cause while boosting your business. It’s free to register and easy to participate.
Host a Bake sale...Want to get your hands and mixing bowls dirty? We’ve got all the tools to help you plan and host your very own bake sale. Just use our kit and donate the proceeds to CancerCare for Kids!
send an e-cupcake...Coming soon! Create your very own e-Cupcake and send it to your friends and family for free! Mix and match flavors and toppings for endless virtual cupcake creations that are totally calorie-free, but sweet as can be!
coming soon!Special thanks to all of our participating bakeries!
Cupcakes for a Cause: Benefiting CancerCare for KidsA sweet way to help children and families affected by cancer.
Jackson, MI dawnfoods.com
Just the right mix.Cakes are one of the most profitable items–and
the biggest movers – in any bakery. Baker’s Request™
Cake Mixes are the best in the industry for quality, volume, flavor, grain and color. These versatile mixes are extra moist and tolerant, allowing you to createeverything from cupcakes, layer and sheet cakes to signature and wedding cakes.
Dawn is your complete cake supplier, with everything you need to increase sales and customer satisfaction. Dawn has the perfect mix of products and services – from mixes and bases to fillings and icings to packaging and tech support. So think of Dawn first for all your cake needs. For more information on Baker’s Request™ Cake Mixes,
