APRIL 2012 Vol. 92, No. 4 MANUFACTURING CONFECTIONER GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION
PRODUCTS INTRODUCED AT ISM SWEETS & SNACKS EXPO
PMCA PRODUCTION CONFERENCE US CONFECTIONERY SALES RCI Spring Regional Institute Retail Confectioners International will host its 2012 spring regional event in Jacksonville and St. Augustine, Florida. www.retailconfectioners.org
Monday, April 16 10:00 AM –10:45 AM Education Session: Crisis Communi- Arrival, Board Meeting, Optional Tour Day cations and Media Relations Joel Doepker, Ozarks Optional tour day. See optional tour day activities at Technical Community College. Get tips to deal with the retailconfectioners.org/regionals media to turn potential negative news into a positive experience. 8:00 AM 10:00 AM Executive Board Meeting 11:00 AM –11:45 AM Education Session: Interventions for 10:00 AM – 5:00 PM Board of Directors Strategic Planning Producing Safe Products Susan Moyers, PhD, Silliker Session and Board Meeting Labs. Practical steps to ensure good manufacturing Tuesday, April 17 practices (GMPs) within confectionery facilities will Committee Meetings and Education Day be shared. Starting with basic employee hygiene prac- 8:00 AM –11:00 AM Board of Directors Meeting tices, learn about work attire, eating and drinking, and 11:00 AM –3:00 PM Committee Meetings plant traffic patterns all impact food safety. Lunch on one’s own 11:45 AM –2:00 PM Candy Clinic setup 1:30 PM –5:00 PM Registration desk open Lunch on one’s own 2:00 PM Tour Bus Captain Orientation 1:00 PM – 1:45 PM Education Session: Cross-Contamina- 3:00 PM –3:45 PM Education Session: Succession Planning tion: More than the Usual Suspects Susan Moyers Pres- and How to Prepare for the Future of Your Business entation continues, including practical steps to avoid Kendall Rawls, Rawls Group. Learn how to begin plan- microbial cross-contamination in food-production fa- ning for the future of one’s business. cilities. Learn to avoid transferring harmful microor- ganisms to finished products. 4:00 PM –4:45 PM Education Session: Succession Planning Roundtable Table groups will be given a different prob- 2:00 PM Candy Clinic followed by Kettle Talk Forum lematic scenario related to succession planning. After Open only to RCI members coming up with a solution for their given problem, each Candy Clinic: Ceative ideas shared among candymakers. group will share that solution. Kendall Rawls will serve Kettle Talk Forum: Asking and answering questions as the moderator. about making confections. 5:30 PM – 7:00 PM Suppliers Tell-n-Sell Welcome Recep- Dinner on one’s own tion. Hosted bar and hors d’oeuvres. 9:00 PMHospitality Suite hosted by RCI board president 7:00 PM – 8:00 PM Next Generation Event. Mixer for RCI members in their 20s and 30s Thursday, April 19 Tour Day and Banquet 9:00 PM RCI Hospitality Suite 7:00 AM –7:45 AM Registration desk open 7:00 AM –8:00 AM Buffet breakfast Wednesday, April 17 Education Day and Candy Clinic 8:00 AM Buses leave for off-site tours • Peterbrooke Chocolates production center — Fran- 7:30 AM –2:00 PM Registration desk open chise operation offering chocolate-covered cookies, pret- 8:00 AM –8:45 AM Welcome buffet breakfast zels, frozen truffles, popcorn and other confections to 9:00 AM –9:45 AM Education Session: The Power of Email their customers. Production facility is 4,500 sq. ft. and Marketing Pamela Starr, Constant Contact. Email adjoining retail space is 1,500 sq. ft. communications help businesses stay connected, gen- • Anheuser Busch brewery tour — Experience the process erate increased referrals, encourage repeat sales and in- of brewing and packaging Budweiser beer. still customer loyalty. Lunch at River City Restaurant
The Manufacturing Confectioner • April 2012 35 RCI Spring Regional
• The 3 Sisters Chocolate & Bakery features gourmet cup- • Savannah Sweets specializes in Southern candy, pecan cakes and specialty sculpted cakes. Also offers other local candies, chocolate pralines, fudge and divinity. food products in their retail store. • Whetstone Chocolates welcomes attendees to • Sweet Pete’s All Natural Sweets — Set in a wacky and their second retail store. whimsical house, Sweet Pete’s focuses on providing sim- • Tedi’s Olde Thyme Ice Cream — Henry and Esther ple sweets made with real cane sugar and natural flavors. Whetstone first opened their small ice cream store on 4:00 PM Buses return to the hotel (travel times are approximate) St. George Street in 1966. Today, this store remains a part of the Whetstone Chocolates experience. 6:00 PM Evening Reception • Claude’s Chocolate — Claude Franques and his 7:00 PM Awards Banquet featuring store awards and live wife, Nicole, create European chocolates. entertainment • Kilwin’s franchise stores offer chocolate, toffee, Friday, April 20 Tour Day of St. Augustine apples, caramel corn and fudge. • Castillo de San Marcos — More than 330 years 7:00 AM –7:45 AM Registration desk open old, this national monument was never conquered. 7:00 AM –8:00 AM Buffet breakfast Lunch at the Columbia Restaurant. 8:00 AM Buses leave for off-site tours • St. Augustine Alligator Farm & Zoological Park. • Whetstone Chocolates — First known for their Admission to the park is not included in the tour day, but fudge, the Whetstone family expanded their products RCI tour buses will provide complimentary transportation to fine chocolates in the 1960s. Today, they are focused from the lunch site. on adding artisan chocolates to their classic collection of fine chocolates; they now operate three retail stores. 4:00 PM Buses return to the hotel (travel times are approximate) • St. George Street— Self-guided walking tour of historic Dinner on one’s own St. George Street with these sweet shop stops:
See you September 9 - 11, 2012 in Atlantic City!