Kitchen & Bath Business - October 2017 - 24

ORLANDO
JANUARY 10-12
2017

Learning Corner
One of the many benefits of attending KBIS is to gain some knowledge during your visit. The 2018 Voices from the
Industry (VFTI) conference gives you the opportunity to add to your repertoire of industry intelligence.
There are five tracks from which to choose: Growing Your Business, Kitchen & Bath Specialty Training, Design,
Management and Customer Service. Some of the sessions offer interactive labs for those of you who want a more
hands-on learning experience.
The VFTI sessions will take place in the Orange County Convention Center's South Hall meeting rooms throughout all
three days of KBIS 2018.

DESIGN TRENDS:
WHAT'S NEW,
NOW & NEXT

2018 GLOBAL
COLOR & DESIGN
TRENDS

Sarah Reep, CMKBD,
Director, Designer Relations & Education,
Masco Cabinetry

Ruthanne Hanlon,
National Color & Design Manager,
PPG Architectural Coatings

Tuesday, Jan. 9, 1:30 - 2:30 p.m., Room S230C
Design Track

Thursday, Jan. 11, 10:30 - 11:30 a.m.,
Room S230C
Design Track

This presentation focuses on 2018 color and design trends, as researched and identified by PPG's
international team of color experts in North
America, Europe and Asia. This year, our theme
is CORE-RELATION. An obvious play on the
word Correlation, it indicates that there is a root
relationship among all aspects of the whole: Connection, Optimization, Naturalism and Rebellion.
The word CORE is highlighted separately to emphasize how deeply we, as consumers, feel connected to the underlying social and cultural ties of
each theme. We feel them at our core or heart, and
they compel us forward down new paths.
BY ATTENDING THIS SESSION, YOU WILL:
â
Gain color confidence knowing that the
trends presented are based on cross-disciplined global input
â
Recognize color combinations that will be at
the leading edge of trends providing lasting style
â
Uncover aspects of the color trends that will
resonate with your clients' natural inclinations

Especially important for being on trend is to look
beyond kitchens and baths to the consumer and
the greater world we live and sell within - beyond
our immediate experience - to see how larger
trends are shaping our businesses and customers'
needs, desires and expectations.
PRESENTATION GOALS:
â
Review, understand and apply strategic designrelated decisions to match your business planning, resources, tools and even your showrooms
to what is on trend today and will be tomorrow.
â
Learn important consumer and industry specifics to ensure your actions and investments
position your business and team to win, while
also investing wisely in what to show and do.
â
Gain a deeper understanding of this exciting time
of varied consumer demographics through lifestyle and life stage changes for creating relevance
in your marketplace for success and growth.
Research will be broken down for clarity and
delivered in a well-organized format with a PowerPoint presentation as a supporting visual to
show the "what and whys" to ensure retention of
research data is applicable.

SPOILER ALERT -
KITCHENS
WASTE FOOD

Paula Kennedy,
Owner/Designer, Timeless Kitchen Design
Wednesday, Jan. 10, 9:00 - 10:00 a.m.
Room S230E
Design Track

Are you tired of throwing away produce? The U.S.
wastes 30-40 percent of food each year. Today's
kitchens are not designed with food preservation
in mind, but isn't so much of what we do focused
around food storage? Yes, but food PRESERVATION is different than merely storage.
Did you know some fruits and vegetables like
it cool, some like it room temperature, and some
need humidity? There are fruits and vegetables
that produce ethylene gas as they ripen that is
detrimental to surrounding produce. Why did
no one tell me you aren't supposed to store your
bananas and apples together?
Did you know those wicker baskets we don't
design into kitchens anymore actually served a
valuable purpose? Let's get back to our roots, from
only a couple of generations ago, in how to properly store food, and let's design kitchens more
effectively. Let's help people eat more nutritionally when the healthy produce they purchased is
readily available and save the environment from
food going to landfills.
We'll also talk about consumer shopping habits
and concerns around healthy and sustainable living.
Now, go eat that apple!

Kitchen & Bath Business / OCTOBER 2017 / KBBONLINE.COM / The official publication of KBIS (KBIS.com)

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Kitchen & Bath Business - October 2017

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