Seminars

So you have premium ingredients, state-of-the-art equipment and great formulas – but how can you make the most of your investments? We’ve assembled a Who’s Who of confectionary professionals to teach you how to maximize your potential.

Sunday September 12, 2010
9:00 am to 9:45 am
Candy 101: For Beginning Candy Companies
Panel Discussion

Bring your questions for candy industry leaders and learn from their years of experience. The value of this seminar is to bring challenging questions to this board so all can in attendance can learn & grow together.

Sunday September 12, 2010
10:00 am to 11:00 am
Start a Candy Business in Your Home
Presented by: Joe Crevino, Consultant with the Chocovision Corp.
Things to Consider

  1. Zoning and dealing with local government
  2. Space Limitations
  3. Controlling temperature
  4. Neighborhood reaction
  5. Insurance Issues
  6. Privacy
  7. Parking
  8. Delivery Issues
  9. Board of Health
  10. Fire and Safety

Sunday September 12, 2010am
11:00 am to 12:00 pm
Demonstration Area
Presented by: Javier Sanchez- Savage Bros. Co.
Let’s Make Peanut Brittle

Sunday Septermber 12, 2010
12:00 pm to 1:00 pm
Gift Baskets 101
Presented by: Penney Duke - Allsorts Premium Packaging

tools - tips - bow making - basket bags vs wrap
adhesive products - stuffing - and more.
How to - Why to - How to sell MORE!

Sunday September 12, 2010
1:00 pm to 2:00 pm
 STAGING YOUR STORE WITH CHOCOLATE Before and After
Presented by: Dona Peters - Cargill Cocoa & Chocolate

Dona Peters will showcase simple, creative ways to use chocolate creations to make your place of business stand out and be more successful. Learn how to turn your store into another world, without blowing your budget!
Tips to be covered include:

  1. Increasing sales by using display pieces—what to create and where to place them.
  2. Utilizing your staff as an asset to your business—how they can influence a store’s environment.
  3. Recycling ideas—take Dona’s ideas and samples and reinvent them using your own imagination.

Sunday September 12, 2010
2:00 pm to 3:00 pm
 We’re going to show you just how easy is it to make authentic Gelato:
Presented by: Thomas Mauser - Taylor Product

The following topics will be covered and more...
  1. What is Gelato, this product in the US
  2. Product profitability (food cost analysis) – show you how much can be made by adding this product
  3. Characteristics of... Hot vs. Cold Process (Pasteurization)
  4. Brief overview of Equipment - Models, features, sanitization, & overall operations
  5. Recipes and product presentation

Sunday September 12, 2010am
3:00 pm to 4:00 pm
Demonstration Area
Presented by: Javier Sanchez- Savage Bros. Co.
Time to make Almond Toffee

Sunday September 12, 2010am
4:00 pm to 5:00 pm
Preparing and Using an Effective Business Plan
Presenters: Marilyn E. Vito, MBA, CPA, CMA Associate Professor of Business Studies and Ellen Kraft, Ph.D. Assistant Professor of Business Studies The Richard Stockton College of New Jersey

Monday September 13, 2010
10:00 am 11:00 am
LABELING FROM LEGALITY TO REALITY
Presented by: Bob Reeder - Met Speed Label

A brief over view of the labeling requirements in the candy industry, what products require labeling, what information the label should include and some design techniques to make your labels “work”.

Monday September 13, 2010
11:00 am to 12:00 pm
Demonstration Area
Presented by: Javier Sanchez- Savage Bros. Co.
Fudge made easy

Monday September 13, 2010
12:00 pm 1:00 pm
Packaging as it Relates to Marketing and Distributing
Presented by: Daniel Dermer & Jessica Meyer - Sweet Packaging

Demonstrate the importance of packaging as it relates to marketing products and their distributor. Such as shelf life, shipping issues, labeling, in store v.s. external, targeting markets/market segmentation, price/value perception, profit margin improvement will be addressed as it is related to marketing. Different distribution channels will be highlighted.

Monday September 13, 2010
1:00 pm to 2:00 pm
Demonstration Area
Using Transfer Sheets
Presented by: Laurel Jones - American Chocolate Design

Showing how to make decorated Bark using transfer sheets and also how to use transfer sheets with magnetic molds.

Monday September 13, 2010
2:00 pm to 3:00 pm
Frozen Dessert Seminar
Presented by: Bob Romarino - Sentry Equipment

For over 30 years Bob Romarino, owner of Sentry Equipment - a distributor for the Electro Freeze brand, has been a leader in the frozen dessert industry. Bob has given countless seminars throughout the country regarding the ice cream and frozen dessert industry. This year Bob will be bringing his expertise to the 2010 Philadelphia National Candy Gift & Gourmet Show. Bob’s seminar will center on the profits and possibilities frozen desserts have to offer your business. He will discuss how to incorporate these types of products into your existing concept or how to increase your sales if you already sell a frozen dessert product. For the novice and expert alike, this seminar will teach you about frozen desserts and just how profitable they can be!

Monday September 13, 2010
3:00 pm to 4:00 pm
Demonstration Area
Wine & Chocolate Pairing
Presented by: Cargill Cocoa & Chocolate, Barry Callebault  and Guittard Chocolates

With a local winery we will pair a variety of chocolates with wine. Must be 21 years of age.

Tuesday September 14, 2010
9:00 am to 10:00 am
Increasing Sales by Partnering with Non-Profit Organizations
Presented by: Francis Cox – Dorothy Cox Candies

Tuesday September 14, 2010
10:00 am to 11:00 am
Gift Baskets 101
Presented by: Penney Duke - Allsorts Premium Packaging

tools - tips - bowmaking - basket bags vs wrap
adhesive products - stuffing - and more.
How to - Why to - How to sell MORE!

Tuesday September 14, 2010
10:00 am to 11:00 am
Demonstration Area
Brian M Donaghy - The Criollo Group

Flavor is the sensory impression of a food. Flavorants are the substances used to give another substance flavor. But how do we determine what flavors we want in the box and what flavorants do we use to achieve our desired result. Brian will lead a discussion about flavor and flavorants and will do a tasting and demonstration using different ingredients to achieve different tastes in confection.
The era of culinary fusion is upon us and our customers are expecting new and different flavors from all the time. How do we give them what they want while remaining true to our craft?

Tuesday September 14, 2010
11:00 am to 12:00 pm
Controlling Allergens in Your Facility
Present by: Michael Koch - Morley Brands

Tuesday September 14, 2010
12:00 am to 1:00 pm
Social Media Marketing
Present by: Bonnie Hicklin - Candy House Gourmet

 

More updates to follow, please check back with us!