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   ABA Builds On 'Stronger Together' Theme At Annual Technical Conference
by American Bakers Association
Posted: Monday, October 23, 2017 at 3:55PM EDT

WASHINGTON, D.C. – The American Bakers Association (ABA) is delighted to host a robust General Session and Luncheon with presenters poised to enlighten attendees with leadership solutions at the ABA Technical Conference under the theme of “Stronger Together.” 

In addition to consumer trends expert and former Nielsen Senior Vice President of Consumer and Shopper Insights Todd Hale, the program includes the following:

  • Why the Front Line Supervisors are Critical to Success – Patricia Richards, Vice President of Organizational Development, Hearthside Food Solutions
  • Developing Emerging Leaders – Kelly Knowles, Senior Director of Political Affairs, American Bakers Association
  • Building Unstoppable Teams – Curt Cronin, Entrepreneur, Innovator, Peak Performance Coach (former Navy Seal)

With expertise in leveraging leadership potential, Richards will overview the philosophy of strengthening front line leaders and suggest approaches to developing necessary skills. She will also recommend how to mobilize the workforce to drive business results through discretionary effort theory.

ABA’s NextGenBaker Committee empowers upcoming generations of baking industry professionals to build business and industry success. Knowles will discuss how NextGenBaker develops emerging leaders by providing them with leadership and management skills, professional knowledge and advocacy training.

Cronin helps professionals connect to their “hero within” to align with personal, team, or organizational aspirations. He has counseled AIG, Disney, HP and the Miami Dolphins and is an expert at fusing human potential and the strengths of a team to yield results.

“The presenters at the Technical Conference embody the Stronger Together theme. They highlight the unique and valuable potential of individuals and teams to strengthen the industry – much like ABA and B&CMA recognized each association’s strengths and forged a merger,” said Senior Advisor to the President & CEO: B&CMA Transition & Development Dave Van Laar. “As a stronger association, we are particularly excited to offer additional, relevant resources to cookie and cracker professionals at the annual Technical Conference.”

“Our hope is that each individual feels more knowledgeable, more inspired and more equipped as a result of the Technical Conference, and the General Session sets that tone,” said ABA President & CEO Robb MacKie. “The General Session presenters are leaders in their fields, and I feel confident that Technical Conference attendees will gain valuable takeaways from them.”

Register for the 2017 Technical Conference today, or contact Vanessa Vial or Samantha Moore at for more information.


About the American Bakers Association:

The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 1,000 baking facilities and baking company suppliers. ABA members produce bread, rolls, cookies, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. The baking industry generates more than $153 billion in economic activity annually and employs more than 799,500 highly skilled people.

About the 2017 Technical Conference:

The Technical Conference is the largest conference designed specifically for cookie, cracker and baking manufacturing professionals to participate in hands-on training, strengthen skills and knowledge, and engage in powerful industry networking. The renowned Technical Conference, formerly produced by the Biscuit and Cracker Manufacturers’ Association (B&CMA), is part of the enhanced portfolio of services available to the new, unified membership, following the merger of ABA and B&CMA. Follow with #ABATechConference to join the conversation and stay updated.

Source: American Bakers Association

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