Minneapolis, a city of contemporary skylines, historic architecture, and abundant lakes and parks, is the host of Dairy*Deli*Bake 2005, the International Dairy*Deli*Bakery Association’s annual conference and expo. The 41st annual event will be held from June 5 to 7 at the Minneapolis Convention Center, and it is expected to attract approximately 8,000 attendees and more than 1,400 exhibitors.

Along with the major manufacturers who will be introducing new products at the expo, many smaller and entrepreneurial companies also will be exhibiting this year, says Carol Christison, executive director of the IDDBA.

Because there are no registration fees for retailers, Christison says, Dairy*Deli*Bake 2005 will attract the top retail buyers, merchandisers, and executives who possess the decision-making powers for their companies. The presence of such individuals alleviates the need for exhibitors to spend valuable time deciding if a visitor has the necessary “clout,” she notes.

“The networking aspect of our show also is very important,” Christison adds. “People want to do business with their friends, and we make it easy for those friendships to develop. It’s a great icebreaker and an instant equalizer. But the real benefit will come afterward.”

In addition to a host of educational sessions, the program features prestigious keynote speakers, including former President George H.W. Bush; Colin Powell, former Secretary of State; and NASCAR champion Kyle Petty.

Former President Bush will share insights on his years in office and discuss the give and take of politics, the difficulty of making hard decisions, and how the values forged in his youth guided him through his career. General Powell, who also was chairman of the Joint Chiefs of Staff, will describe the delicate process of forging alliances, bringing people and countries together, and promoting democracy and peace around the world.

Part of a legendary racing family, Petty will talk about dealing with adversity, personal loss, and building something better out of disaster through vision, service, commitment, and perseverance.

Also speaking is Scott Adams, creator of the Dilbert comic strip and the owner of two restaurants and a vegetarian food company. Adams will relay his secret formula for humor, and highlight the cartoons that didn’t make it past his editors.

Other presenters include:

• Ray Burke, president of both the IDDBA and the Bakery/Deli Division at Rich Products Corp., who will share the results of the recently completed member surveys that rate satisfaction, expectations, and desired changes and additions to IDDBA programs and services.  

• Herman Cain, former chairman of Godfather’s Pizza, will speak on removing the obstacles to success; the actions required to receive the desired results; and inspiring extraordinary achievements in others.

• Arthur Caplan, director of the Center for Bioethics at the University of Pennsylvania, will discuss the future of the food chain.

• Harold Lloyd, president of Harold Lloyd Presents, will speak on the new types of shrink afflicting retailers and manufacturers, and will share methods for attacking the problem.

• Carol Christison, IDDBA executive director, will review product trends, technological changes, consumer attitudes, purchase triggers, and innovations affecting the supermarket dairy, deli and bakery departments.

• Larry Winget, author of Shut Up, Stop Whining, and Get a Life and more than a dozen other books, will deliver key insights about how to thrive in today’s changing world, and offers practical advice on how to make a personal and professional difference.

• Brian Darr, managing director of Datassential, will provide the results of a new IDDBA study on snacking trends. The research looks at the impact of snack choices and buying behavior on select dairy, deli and baking categories, as well as purchase drivers and the impact of meal alternatives.

• Jeff Gregori, director at ACNielsen; John Carter, director of sales, Schwan’s Bakery Deli; and Mark Justin, management supervisor, Noble & Associates, will reveal trends and opportunities in the pizza, specialty cheese and rotisserie categories. The panelists will give an overview of product development, eating trends, and selling in each category.

• Gerald P. McNeil, director, core products, for Loders Croklaan, discusses the ins and outs of trans fat, including the strengths and weaknesses, functionality, cost, and nutritional impact of substitutes.

• Will Cobbins, U.S. packaged foods research analyst, Euromonitor International, and David Leonhardi, director of cheese education and events for the Wisconsin Milk Marketing Board, will discuss the evolution of the dairy department. Topics include new products, innovation, consumption, health/wellness, organic trends, and the marketing of cheese and dairy products.

• Felipe Korzenny, professor of Hispanic marketing communications at Florida State University, will provide details on effectively promoting the Hispanic bakery.

Another major event feature is the Show & Sell Center merchandising theatre, where experts will offer merchants ideas and strategies for providing customers with time-saving eating concepts.

Retailers, manufacturers, and brokers will demonstrate ways that retailers can leverage their equipment, products, and personnel to develop vibrant campaigns that drive sales, increase customer satisfaction, and offer consumers convenient eating solutions.

During the Prohibition Era, many bakeries, delis, and grocery stores in Minneapolis and St. Paul were actually fronts for speakeasies. So, in a nod to the Twin Cities’ bootlegging past, the theme of this Show & Sell Center is “Eat Easy.” Easy preparation, easy clean-up, easy packaging, easy cooking, and easy eating are keys to increased customer satisfaction.

“The Show & Sell Center provides actionable ideas that can be implemented immediately,” Christison says. “And the huge expo floor will feature the finest in dairy, deli, bakery, cheese, foodservice, and packaging products.”

Show & Sell venues will include the Tin Pan Deli, which offer dozens of fresh concepts for all types and sizes of meals, including quick snacks, office takeout, and sit-down family gatherings. The Silver Bullet Diner will focus on easy-clean, easy-eat, and easy-clean entrées. This venue will give ideas for matching meals with customers’ lifestyles.

Other sites include the Cheese Mall of America, a showcase of cheese accessories. A Cheese Gem Shop will offer upscale cheeses, cheese gifts, and gifts-with purchase concepts, and a Cheese Game Shop will feature “game-style” displays. Visitors to the Mill City Bakery will be taught new ways of creating breads, buns, and pastry treats. NP