Baking & Snack - March 2009 - 115

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MEETING PREVIEW

119

Future
Investment
Present-day choices can offer long-term
growth and opportunity at IDDBA's
People's Choice show.

hile many companies entered
2009 amid what many have
likened to a perfect storm, the
International Dairy*Deli*Bakery
Association (IDDBA) aims to inject opportunity and optimism through choice.
Dairy*Deli*Bake 2009 will provide retailers, manufacturers and key industry professionals with focused, cost-effective ways
to obtain education, information and time
to network with top retailers representing
46,384 stores. The "People's Choice" trade
show and expo will run Sunday through
Tuesday, June 7-9, in Atlanta, GA, at the
Georgia World Congress Center.
"In short, it's about expectations and the
law of attraction," said Carol Christison,
IDDBA executive director. "If you expect
to get a positive return on your investment
of time, talent and energy, then you will be
rewarded. When you cut back on your marketing strategies, you change the business
dynamics. You may save money in the short
term, but the trade-off could be to sacrifice the knowledge base that will grow your
business over time."
Recognizing current choices impact the
present financial situation as well as future growth, the show offers companies
and their employees a way to learn new
technologies, view new products, network with key industry professionals and
gain corporate visibility. "This visibility
is important on many levels," Ms. Christison said. "This sends a positive message
that says your company is involved, interested and looking for information and/or
alliances to help grow the business."
The IDDBA show will open with a
nondenominational worship service at
7:30 a.m. Sunday, June 7. Brian Darr, marketing director, Datassetials, immediately

follows the service with a snapshot of the
current economic picture, opportunities
for growth and actionable marketing ideas.
Economic futurist Lowell Catlett, PhD,
regents professor at New Mexico State University and dean of its College of Agriculture and Home Economics, will discuss the
impact of energy, real estate, Wall Street,
banking and food. Author Martin Lindstrom will speak on customer loyalty and
brand building. The speakers will precede
the opening of the 1,500-booth Expo and
10,000-sq-ft Show & Sell Merchandising
Pavilion, which runs 12:30-5:30 p.m.
Monday's session will kick off at 8 a.m.
with IDDBA president Ray Burke's insights
on health and wellness and consumer
trends. Ms. Christison will follow Mr. Burke
with a presentation on current food trends.
Gen. Colin Powell will speak on leadership
in regard to the issues and challenges of
today's economy, and author Oren Harari,
PhD, will discuss commoditized products,
imitation of services and the collapse of traditional barriers to market entry. Monday's
12:30-5:30 p.m. Expo and Pavilion will be
followed by a 6 p.m. party sponsored by the
Wisconsin Milk Marketing Board.
Former basketball coach Bob Knight
will open Tuesday's session at 8 a.m. with a
motivational address, followed by an exploration of the consumer's love of new flavors
from the Food Network's Alton Brown. The
Expo and Show & Sell Pavilion will run from
10 a.m.-2 p.m. The show will wrap up
with a reception and awards banquet from
6-10 p.m.
All attendees will receive a postshow CD-ROM. For more information, visit www.iddba.org, call (608)
310-500 or e-mail exhibits@iddba.org. Ⅲ
- Jennifer Barnett Fox

The Best Ingredients
Produce The Best
Products

ow good are Dunford Bakers' Double
H
Fudge Chocolate Cake Donuts? Good
enough for special request deliveries

to the sky boxes at Mile High Stadium
during Denver Broncos games. Good
enough for private jets to make special
stops to pick them up from the bakery.
Now known as Dunford Bakers, the
company began as the Dunford Bread
Company in 1931 in Salt Lake City, Utah.
John Stevens, the president of Dunford
Bakers, oversees one of the largest wholesale bakeries in the Salt Lake City area.
Dunford is in production 365 days of
the year. This popular bakery has one
retail location, and supplies baked goods
to area grocery stores. In addition, it
produces many private label brands.
While Double Fudge Chocolate Cake
Donuts are Dunford Bakers' most famous
product, the Pumpkin Chocolate Cookies
have many fans. Mr. Stevens is proud that
Dunford Bakers provides 100 people with
employment, many of whom are long-time
employees.
The secret of Dunford Bakers' success
over the years is the reputation it has
built for taking care of its customers by
supplying a quality product at a reasonable price. "We put quality into everything we do. We don't cut corners
and we use the best ingredients in
order to produce the best product for
our customers," said John Stevens.
To that end, Dunford Bakers uses
International® Bakers Services' flavors
such as BLO&V®, B&V®, Raspberry and
Pumpkin Pie. "I have known of
International® Bakers Services' flavors
my whole life," said Mr. Stevens. "We are
always experimenting with new flavors in
order to offer a variety of tasty treats to
our customers."
Whether you are looking for consistent
quality in your products or new flavors,
turn to International® Bakers
Services to reach your goals. Contact
us toll-free at (800) 345-7175, by fax at
(574) 287-7161, or in writing at 1902
North Sheridan Ave., South Bend,
Indiana 46628. We have the flavors
your customers deserve.
For more information, see Page 129

March 2009 / BAKING & SNACK

http://www.iddba.org

Baking & Snack - March 2009

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