OVERLAND PARK, KAS. — This year’s BEMA Summit will include more opportunities for bakers and equipment manufacturers to interact and gain a better understanding of trends affecting the industry. Held Feb. 23-24 in Chicago, the event’s three sessions will highlight best practices and lean manufacturing strategies.

On Saturday, Feb. 23, attendees may attend a town hall-style discussion presented by the Baking Industry Forum (BIF). Topics such as food safety, human safety and operational efficiency will be covered during the conversation led by BIF members Brandon Heiser, Roskam Baking; Mario Somoza, Pan Pepin; Nelson Boyd, Bimbo Bakeries USA; and Karl Thorson, General Mills, Inc.

The following morning, a Breakfast with Bakers session will provide an interactive forum to explore new ideas and solutions. Joe Turano, Turano Baking Co.; Chad Larson, Palermo Villa; Tim Ramsey, Hearthside Food Solutions; Brian Dwyer, Kroger; and Greg Boyd, Flowers Foods, will be taking questions during the event. The audience members as well as those unable to attend in person are asked to submit questions for the bakers via Twitter and Facebook and to include the hashtag #AskABaker2019 with their submissions.

That same day, Mr. Boyd of Bimbo Bakeries USA will lead a conversation on lean manufacturing practices at the BEMA-U in the Workplace session. In addition, BEMA member companies LeMatic and JLS Automation, along with the National Association of Manufacturers, will share best practices for attracting, retaining and training employees.

The BEMA Summit kicks off the “Best Week in Baking” and is held prior to the American Society of Baking’s BakingTech in Chicago. Registration for the summit is still open. Bakers can attend free of charge using the code “bsummit19.”