LAS VEGAS — The Retail Bakers of America (RBA)’s Business of Baking for Beginners (BOB) intensive returns to the Baking Expo on Sept. 13. The day-long session, designed for operators with less than 10 years of experience, will provide showgoers an additional avenue to get the most out of their time and extend their education at IBIE.
“BOB participants walk away with immediately actionable strategies they can implement in their bakeries right away,” said Sophie Boczek, RBA education and events coordinator. “We’re talking practical tools like formula costing worksheets, hiring checklists and social media content calendars — not just theory. Many attendees tell us they wish they’d had access to this information when they first opened. It’s eight hours of concentrated learning that would otherwise take years to figure out through trial and error.”
The seminar will be led by a cohort of industry experts. Scott Calvert, RBA business strategies manager and owner of Tootie Pie Co. in Dripping Springs, TX, and Anthony DiNardo, president of Henri’s Bakery & Deli in Atlanta, will cover business development.
Amie Smith, RBA board president and owner of Amie Bakery, will discuss marketing, while Cyd Mitchell, CFO of Sugar Geek Show, will offer insights on social media.
With more than 20 years of food service experience, Dr. Todd Keeley, professor at Pennsylvania College of Technology, will outline pricing strategies. Luke Karl, US business development representative for Cybake, will speak on technology solutions. Marissa Sertich Velie, RBA executive director, will provide BOB participants with information on the association’s certification programs and development opportunities.
The workshop is priced at $375 and requires IBIE registration, providing bakery owners with the opportunity to maximize their investment.
“If you’re already planning to attend IBIE, this is the perfect add-on to make your trip even more valuable,” Boczek said. “The networking alone is worth it; you’ll connect with peers who understand exactly what you’re going through.”
