Breakfast With Bakers
Breakfast with bakers puts you face to face with leaders from a variety of industry segments. The panelists will address their top challenges and how BEMA members can provide solutions. Bring your questions for this interactive session. Panelists include:
Chad Larson, Vice President of Manufacturing, Palermo Villa, Inc.
Chad Larson is the Vice President of Manufacturing for Palermo Villa, Inc, a pizza manufacturer based in Milwaukee, Wisconsin. Chad has been in the bakery/food industry for over 20 years and a part of the Palermo’s team for 5 years. He started his bakery experience in his family bakeries and continued to expand his passion for food by earning diplomas from Dunwoody Institute and American Institute of Baking. Additionally, he has earned a Master of Business Administration and a Master in Project Management from Keller School of Management. In his spare time, he enjoys fishing for muskies and is on the board of directors for the Muskellunge Club of Wisconsin.
Tim Ramsey, Vice President of Procurement, Hearthside Food Solutions
Tim Ramsey is the Vice President of Procurement for Hearthside Food Solutions. Tim is responsible for Hearthside’s procurement functions and strategic sourcing programs, including the optimization of Hearthside’s unique customer sourcing programs throughout the U.S. Tim joined Hearthside Food Solutions in 2010, immediately following Hearthside’s first acquisition and expansion in to the baking industry. Hearthside offers a full menu of turnkey sourcing opportunities, including product development and the commercialization of new and innovative products.
Tim began his professional career with Quaker Oats where he spent over 25 years learning and leading procurement and supply chain best practices and process improvements. He serves on the IBIE committee and several local volunteer organizations.
Joe Turano, President, Turano Baking Company
After graduating from Fenwick High School and Cornell University, Joe Turano began his career with Turano Baking working and managing in the Plant Operations of the Turano Berwyn Plant, encompassing Product Development, Production/Packaging, Shipping and Distribution. In 2001, he earned a Baking Science certificate from the American Institute of Baking. In 2008, Turano Baking Co. expanded facilities outside of Illinois, opening its third Plant near Atlanta, GA and then its fourth Plant in Orlando, FL in 2009. Joe became Operations Manager for the company overseeing the operations for both of the Illinois facilities. During that time, Joe also earned his MBA from the University of Chicago.
Presently, Joe is President of Turano Baking Co. since 2013. He is a Board Member of the Loyola University Rome Center campus, as well as the Chairman of IBIE 2019, the largest Baking Industry Expo in North America.
Brian Dwyer, Vice President Manufacturing Operations, The Kroger Co.
Brian Dwyer has been with Kroger for 26 years, all in Manufacturing Operations. He has worked in five Kroger Manufacturing facilities and has working experience in several product categories that include Ice Cream, Peanut Butter, Jams/Jelly, Salad Dressing, Broth, Sauces, Syrup, Salted Nuts, Dry Mixes, Coffee, and Bakery. His current role includes responsibility for seven Manufacturing Facilities, The Fresh Bakery Category, Central Planning for Manufacturing, and the Custom Sales Team. He lives in Cincinnati, Ohio with his wife and four children.
Greg Boyd, Senior Vice President of Supply Chain, Flowers Foods.
Greg Boyd is the senior vice president of supply chain for Flowers Foods. He is responsible for the daily operations of the company’s 47 bakeries, and oversees all manufacturing activities for product development, enhancements, and commercialization.
Greg joined Flowers in 1983 and has held a number of production managerial positions for Flowers’ bakeries in Alabama, Tennessee, and Georgia, including plant president at Bailey Street Bakery in Atlanta. In 2008, he was named regional vice president of manufacturing.
Greg is an American Institute of Baking (AIB) Certified Baker and serves on the board of trustees for AIB.
BIF Town Hall
The purpose of BIF is to bring bakers and BEMA members together around a common table to identify industry issues and trends in an open, candid dialogue; share best practices with the industry; and provide feedback and seek ways to help each other. This unique town hall environment will foster an active dialog between the Forum and Summit attendees focused on food safety, human safety, and operational efficiency.
Expect an energetic exchange and the opportunity to discuss your hot topics directly with the experts.
Nelson Boyd
Bimbo Bakeries USA
Brandon Heiser
Roskam Baking
Mario Somoza
Pan Pepin, Inc.
Audrey St. Onge
Bakers Yeast Business At Lallemand
Sergio Caballero
Auto-Bake Serpentine
Mike LaValle
Intralox
Vince Tamborello
Benchmark Automation
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BEMA-U for your Business
LEAN
Were you at BEMA Convention 2018 when Nelson began the conversation on the Culture of Lean Transformations in bakeries? If not, you can read all about it HERE. He will join our panel of experts again at Summit 2019 to continue to the discussion on the principles of Lean and how they impact operations.
Nelson Boyd; Lead Change Architect, Manufacturing Transformation; Bimbo Bakeries USA
Mr. Boyd began his career in the baking industry with Bimbo Bakeries USA in New York as an Enactus (SIFE) hire in Operations directly following his graduation from State University of New York at Oswego in 2011, where he earned his bachelor’s degree in Business Administration. He currently serves as the Manager – Lead Change Architect for the Manufacturing Transformation Team at BBU. Mr. Boyd is a member of the Baking Industry Forum with BEMA and is seeking his Six Sigma Lean Black Belt Professional certification.
ACQUIRE, TRAIN, RETAIN – BEST PRACTICES FROM BEMA MEMBERS
Workforce issues keeping you up at night? Do you wonder where the skilled and dedicated candidates are hiding? Have you recently realized you might have an employee retention problem? People are your most valuable resource, and talent management is an essential component of overall operational strategy. Learn what’s working in the industry from BEMA member companies that are putting people first and building their internal talent pool.
Eric Riggle,
President, Rademaker USA, Inc
Craig Souser,
President & CEO, JLS Automation
Committee UpRising 2019
Summit will mark a major change in BEMA’s committee formulation. You will experience a streamlined structure and more purposeful committee session. The existing committees were not evolving with the times and had become a little stale. Their purpose didn’t meet modern expectations for member engagement and forward progress.
The new committees are aligned with our strategic initiatives and have clearly defined goals and objectives that will be the focus of every meeting. Meetings will be more fresh, energetic and meaningful. All BEMA members will have the opportunity to join a standing committee and provide tangible value to the organization. Committee contributions progress the organization and pave the pathway to leadership positions in BEMA.
Welcome Reception
Everyone is invited to join in BEMA’s welcome reception to kick off the best week in baking.
This year, we are returning to the beautiful Waldorf Ballroom on the 3rd floor of the Chicago Hilton.
