IBIE - 2022 Special Edition & Show Preview - 22

IBIE COMMITTEE ROUNDTABLE
Mr. Gunnell: More of our customers are willing to
be trained. In the past. we would install a piece
of machinery, and they would say " Turn it on and
get going, " and we couldn't force them to get the
training. Now, there's been a shift, and people
are focused on " What's the right way to do this? "
They want to know should we start in the classroom
and learn the theory, or do we just step onto
the production room floor and go through it. The
acceptance of training is greater. It's still not where
it should be, but it's much better than it was six
years ago.
Attendees will
be able to hone
their skills and
learn more about
the latest trends
and solutions
through IBIE's
education
sessions and
demos.
How is IBIE trying to address education and training?
Mr. Zarate: The most focused product we have is
IBIEducate, which kicks off with a dedicated day of
education on Saturday, Sept. 17, before the Expo Hall
opens on Sunday, Sept. 18, and then runs concurrent
with the Expo Hall for the remainder of the show.
We had this in 2019, and it was very successful. This
is something the industry expects from IBIE, and
not just the bakers but the OEMs and the industry.
We've had two years where we stopped in-person
training. Our vendors were very adaptive in providing
remote training, but we're expecting suppliers to
come back to the bakeries not just to help commission
the equipment, but also train our people in the
processes. Same with ingredient suppliers.
Mr. Turano: I think the IBIEducate portion of IBIE is
an increasingly popular tool that we can hopefully
make an annual event in some form.
IBIE happens on a three-year cycle. Is this cycle a good
one for innovation with equipment and ingredients?
Mr. Newsome: From a timing point of view, the
global events have worked in IBIE's favor because
not only do we have all these issues of labor and
materials and supply chain, but we also have
a situation where two global shows were cancelled
due to COVID-19. So we're the first show
in three years at a time when these challenges
are more profound than usual. We've dealt with
a pandemic, and now we have a war in Europe.
Besides the human cost, it's driven up the cost
of gas, wheat and nickel, which drives stainless
steel. We've had to deal with some profound challenges,
and this is the first time the world can get
back together to dialogue and find solutions. I
think that's the biggest reason IBIE is going to be
a relative success.
Mr. Turano: I think it will be intriguing what innovations
will be at the show, and we encourage innovations,
but there's also a segment of the industry
that just wants the industry to deliver what we're
ordering on time. Let's deliver the equipment that
we need right now in a timely fashion. The innovation
will follow. It's critical that we get what we
need to keep running.
Mr. Hotze: We will be solving the problem of the
day. Ken touched on it, but gluten will be a problem,
and the next crop cycle will tell all. If Ukraine
doesn't get crops in the ground, this will be an
issue for us, and we will be tasked to solve these,
and bakers will come looking for solutions for that.
We have another avian flu crisis. To think that these
challenges will stop is insanity. It's going to continue,
and we'll be dealing with this in September,
and I think bakers will show up and ask us to solve
their pain points. To Joe's point, " Keep us running,
and if we can't get this, what can we get that we
can still produce our products. " The suppliers that
solve those problems are the ones that will gain
the business.
Mr. Frye: It's hard for a baker to buy a piece of
equipment over email or a Teams call when they
can't put their hands on it. If you want to introduce
something new, we have to be able to see it on the
show floor and put our hands on it.
Mr. Turano: The focus for suppliers, whether
equipment or ingredient, is reliability. Reliability is
the leader now.
22 | INSIDE IBIE
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IBIE - 2022 Special Edition & Show Preview

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