Akeem Babatunde, senior director of supply chain at The Kroger Co., Cincinnati, and member of the planning committee for the 2025 International Baking Industry Exposition (IBIE), has seen an increase in the amount of automation the baking industry has been willing to install over the past few years. Automation, equipment and other technology have been the industry’s go-to solutions for labor challenges and fit in nicely to Babatunde’s own definition of continuous improvement: finding ways to make production and products better. 

“From a workforce perspective, how do we bring in new technology to help with our challenges staffing the lines and make bakery more attractive to talent so they will want to come in and work in these roles?” Babatunde asked. 

Automation, however, also offers its own challenges for the team working the production room floor. 

“One challenge that everyone in the industry will want to stay in tune with is how we introduce technology into our operation, especially the skill level when it comes to operators and maintenance workers,” he said. 

When companies invest in new equipment or automation, there’s a learning curve for the employees who will now be running and maintaining that equipment. The consistency and reliability of that new technology is dependent on employees’ scaling that curve. In fact, IBIE 2025 will feature more than 100 opportunities for professional development, with IBIEducate sessions and demos included with the cost of registration. 

Continuous improvement encompasses not just equipment investment but also the training required to keep employees up to date on equipment maintenance, food and employee safety, quality control, etc. It can be purchasing raw materials or having equipment that’s flexible so a company can make different products. 

“You have to find ways to make things better to reduce costs,” Babatunde explained.

When approaching IBIE 2025, which takes place Sept. 13-17 in Las Vegas, with a continuous improvement mindset, Babatunde recommended companies collaborate in their facilities with their customers as well as the operators on the production room floor who use the equipment every day. Talking to the sales team as well can provide perspective on what capabilities a facility may need in the future. By doing this ahead of the show, bakery teams can have clear objectives while talking to suppliers. 

Not only will the North and West Halls of the Las Vegas Convention Center have plenty of technology for bakers to consider for continuous improvement plans, but bakers will also be able to participate in IBIEducate for technical and business skills and network with other bakers. 

“It’s really a one-stop shop for everyone in the baking industry,” Babatunde said. “When you attend an IBIE not only are you going to see the latest equipment, but you’ll meet people from many other categories like tortilla and the artisan baking side. You’ll have an opportunity to collaborate and share ideas with other bakeries.”