On Saturday, November 2, the Retail Bakers of America (RBA) is hosting an in-person, all-day event designed to help retail bakers build more profitable businesses. “Business of Baking: Profit Strategies for Retail Bakers” will focus on practical strategies to enhance profitability, covering key topics like pricing, ingredient sourcing and labor management. The event is part of RBA’s Business of Baking (BOB) initiative, reflecting an ongoing commitment to supporting the retail baking community through small business education and programming.
Supported by the Washington Red Raspberry Commission, this event will be held at Revent’s Artisan Test Bakery, a state-of-the-art facility in Somerset, New Jersey. Attendees will benefit from lectures by industry experts and a demonstration showcasing innovative baking techniques.
Featured speakers and topics include:
Kristin Egan, CMB
Kristin Egan, a Certified Master Baker, is an accomplished pastry chef and educator with extensive experience in some of New York City’s most award-winning restaurants. She is the founder of Egan Sweets, a successful dessert and wedding cake business, and an Associate Professor at the Culinary Institute of America (CIA).
Topic: Streamline Your Bakery: How Automation and Systems Can Save Time and Boost Efficiency
Richard Charpentier, CMB
Richard Charpentier, a classically trained French baker and Certified Master Baker, has over 34 years of experience in the bakery industry, with expertise in Baking Science and Sales and Marketing. He is the owner of Baking Innovation, where he drives quality and consistency in bakery products.
Topic: The Importance of Ingredient Sourcing and Storage for Bakers
Dr. Todd Keeley
Dr. Todd Keeley has 23 years of experience in the food service industry, including roles as a director of bakery operations and owner of a cake decorating facility and two restaurant and café establishments. He holds an MBA, a doctorate in business administration with a specialization in strategic management, a master's in industrial/organizational psychology, and a black belt in innovation engineering. Dr. Keeley currently teaches a range of baking and business courses at Pennsylvania College of Technology and has also served as an adjunct instructor at the Pennsylvania School of Culinary Arts.
Topics:
- Costing: Determining Prices and Formula Costing
- Managing Labor Costs: Implementing Control Limits to Identify Labor Costs and Monitor Productivity
“Business of Baking: Profit Strategies for Retail Bakers” takes place Saturday, November 2, 2024 from 09:30 am to 04:00 pm EST at the Artisan Test Bakery (Revent) in Somerset, New Jersey. The cost to register is $200 for RBA members and $275 for non-members, and is limited to 25 attendees.
