May 9-11, 2018

Hotel Providence | Providence, RI

Conference and Buyer/Supplier Exchange 

for Bakery Finished Products

Supported by:

Product Presentations +  

Thought-Leadership Education +

Product Samplings 

 

In order to compete in today's highly competitive business environment, bakery buyers need access to the most effective, highest–value solutions for creating new business relationships.

 

 

Bakery 1on1 brings purchasing executives from leading retail bakery, specialty bakery, foodservice/bakery cafe and intermediate wholesale bakery together with executive-level and senior sales staff from high-volume producers, manufacturers, processors and importers of baked goods for two days of 1on1 product vetting, networking and industry intelligence gathering.

SCHEDULE

WEDNESDAY, MAY 9


3:00 – 6:00 pm  

Registration
 

6:00 pm 

Introductions
 

6:30 pm  

Sampling Showcase and Opening Night Reception

THURSDAY, MAY 10

9:00 – 9:45 am 

Conference Session: Packaging Innovations, Procurement and Resources, Oh My! 

Lynn M. Dyer, President, Foodservice Packaging Institute

Packaging is critical in any bakery operation, but with so many options to consider, how do you choose?  Learn what’s new in packaging, get tips in how to select new packaging for your operations, hear how packaging can help grow sales and find out what FREE resources are available to you.

9:45 – 10:30 am 

Roundtable Discussion
Moderator:  John Unrein, Editor, Instore

This discussion is opened to all attendees and will include topics of the day such as emerging categories in bakery including organic, allergen-free, clean label, etc., what products and flavors will grab your customers’ attention and add to your bottom line for the upcoming winter holiday season, trends in bakery, how online retailers are changing the way that distinctive baked products are being offered without the sensory experience and more.   This moderated discussion will be a great way to network with your colleagues and tap into the years of knowledge and experience represented by the panel members and attendees in the room.

10:30 am

Tour of Johnson & Wales University Campus, Culinary Museum and Lunch

 

3:00 pm

Supplier Presentations
 

4:00 pm

Evening Reception

FRIDAY, MAY 11

8:00 am – 11:00 am 

Buyer/Supplier 1on1 Meetings

Over the course of two days, participants will take part in:
 

  • Pre-scheduled and highly focused 1on1 meetings

  • Educational conference sessions

  • Unlimited networking with peers and colleagues

  • Market intelligence gathering

Who Should Attend?

Purchasing decision-makers, including department directors, category managers, buyers, purchasing VP's, or senior executives from Supermarkets as well as Restaurant chains, foodservice management, GPOs, Hotels, Resorts & Casinos, and Cruise Lines 

Executive or senior sales staff from high-volume producers, manufacturers, processors and importers of finished bakery products

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