The CMBs all belong to The RPIA Group and have put together The Business of Baking for Beginners, a seminar that will be held Oct. 1 and 2 at the Embassy Suites Hotel in Schaumburg, Ill. This dovetails with the All Things Baking show, scheduled for Oct. 2 through 4, also in Schaumburg.
The RPIA Group is an organization started 10 years ago to pool the knowledge of professional bakers operating successful businesses. Members decided to celebrate the group’s 10th anniversary by developing The Business of Baking for Beginners Seminar.
“The concept for a focused educational experience, detailing how to start and operate a bakery, is decades old,” says Rick Crawford, managing partner of The RPIA Group. “The baking industry never intended to be closed; quite the opposite is true.”
“I wish somebody could have helped us in the beginning,” said Larry Merritt, CMB of Merritt’s Bakery in Tulsa, Okla., and a founding member of The RPIA Group. “I wish somebody could have helped us in the beginning. It was just plain hard – too many long days for too little money and costly mistakes! We need to try and make a difference for the new folks in the industry.”
As a result, said Crawford, “Our presenters will bring a specific knowledge and expertise that will help attendees shorten the time it takes to rise up the learning curve. In the baking industry, the mistakes made during the first two years can mean the difference between success and failure. That’s why our 10th anniversary is the perfect time to launch this event and to share our best with the newest group of bakery owners. We have a mission to help and serve others new to the industry.”
Pat Dwyer, senior trade show manager of All Things Baking stated, “ATB is delighted to have this comprehensive business program held in conjunction with our educational sessions and tradeshow. We are both happy and excited to add more value for our future owners, attendees, and exhibitors. By working together and supporting one another, we can positively impact our industry’s growth and development.”
Source: Bakers Journal