Tesco bakery experts and the managing director of Grupo Bimbo UK are among the speakers for the British Society of Baking’s (BSB) Spring Conference.
Taking place on 19 April at Tythe Barn in Bicester, Oxfordshire, the event will explore how industry leaders could maximise profits with the help of suppliers, and how they are overcoming challenges in the process. Topics up for discussion include working together to deliver efficiency and product quality, the challenge of going for growth and driving strategy.
The line-up is as follows:
Jon Smythe, MD, Grupo Bimbo UK – Overcoming challenges and driving strategy
Global bakery group Grupo Bimbo operates more than 200 bakeries in 33 countries, including three in the UK. During his presentation, Smythe will talk about what makes the world’s biggest bakery company different, its journey and learnings in the UK. He will also share additional insights into his leadership style and Grupo Bimbo’s plans and ambitions.
Mike Tully, CEO, Bako NW – The challenge of going for growth
Bako’s profits have risen from £100,000 to £6.2m under Tully’s leadership thanks to his strategy of market segmentation and strict cost control. Tully is set to present on his ambitious plans, how the right management team, organic growth, acquisitions, enterprise resource planning (ERP) and possible changes to transport and distribution fit in, and what his strategy for leadership is.
Neil Olley, category technical manager, Tesco – Working better together
Olley has worked for Tesco for 32 years, with much of that time spent leading the bakery technical team. He will delve into the importance of effective communication, offering examples of how it can go wrong, how to demonstrate that your company and goods are technically competent and compliant, how to share ideas and, importantly, how to proactively build trust and develop long standing relationships.
John Lamper, bakery category specialist – Working partnerships to deliver efficiency and product quality
Lamper is responsible for bakery operations in 1,500 Express stores and 600 large-format stores, with scratch baking taking place in 457 of these outlets. As part of this he is charged with finding benefits Tesco can reap in terms of cost and the environment, driving strategic changes that will ultimately deliver efficiencies alongside quality. His presentation will explore how Tesco is digitising and futureproofing in-store bakeries, sharing knowledge and insight for suppliers.
Dr Phil Voysey, Campden BRI – Microbiological bakery food safety challenges
Combatting mould and extending shelf life are two principal concerns of every ingredient supplier, baker and importantly, retailer. Dr Voysey will share the latest knowledge of microbiological challenges and research. He will discuss process conditions, storage conditions and hazardous ingredients. As well as factors addressing the growth of bacteria, mould, and yeast, plus water activity of bakery products such as cakes, sponges, and puddings.
David Wright, MD, and James Wright, commercial director, G R Wright and Son – Investing in world-leading innovation
What is ‘technically advanced milling’? David and James Wright will reveal how investment combined with four years of innovative thinking, has resulted in one of the world’s most technically advanced milling facilities. The firm deals with the main UK retailers, most large wholesalers and distributes to catering companies, shops, and fast-food outlets. They will discuss the strategy that is seeing products become brand leaders in the flour market, and what the future of the business looks like.
Sophie Carey, bakery development manager, Matthews Cotswold Flour – Student communications and recruitment: getting it right
Carey is to explain why the baking industry needs to greatly improve its communication with students and apprentices. She is set to share her opinions on how to achieve this, as well as industry opportunities, recruitment, social media and more.
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