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    IDDBA Unveils Dairy-Deli-Bake Program

    Headliners include Bill O’Reilly, Brett Favre and Alton Brown

    The International Dairy-Deli-Bakery Association has announced the speaker lineup for Dairy-Deli-Bake 2013, scheduled for June 2-4 at the Orange County Convention Center in Orlando, Fla.

    This year’s IDDBA speakers include Bill O’Reilly, Brett Favre, Alton Brown, Jim Gaffigan, Marcus Buckingham, Lowell Catlett, Carmine Gallo, Erik Qualman, Harold Lloyd, Voni Woods and Jack Li.

    With a weekly syndicated newspaper column and 11 bestselling books, Fox News Channel host Bill O’Reilly will offer his unique perspective on world issues and current events.

    The only football player to win the AP Most Valuable Player three consecutive times, Brett Favre has led teams to 8 division championships, 5 NFC Championship Games, and two Super Bowl appearances. Retired in January 2011, Favre will answer questions and talk about his career with the Atlanta Falcons, Green Bay Packers, New York Jets, and Minnesota Vikings, and his passion for the game of football.

    Food Network star Alton Brown will share insight on how television food shows influence consumer behavior (from shopping to cooking to eating) and how their buying habits impact new product development, food manufacturing and food shopping. Celebrity chefs use their shows to create and sell cookware, cook books, branded food and their own image. As a result, some consumers mirror their behavior and make purchase and eating decisions based on these food stars.

    Making his second appearance at IDDBA, stand-up comic Jim Gaffigan will talk about his passion for food, including Hot Pockets, bacon, cake, bacon and, well, bacon.

    Marcus Buckingham will discuss how his Stand Out platform not only identifies strengths but uses them as the basis for scaling innovation in an organization. He is the founder of The Marcus Buckingham Company and author of six best-selling books, including “First, Break All the Rules.”

    The food world (along with technology, manufacturing, demographic, and economic trends) will change in ways we can’t imagine by 2020. Dr. Lowell Catlett, regents professor and dean of the College of Agricultural, Consumer and Environmental Sciences at New Mexico State University, will speculate on and provoke thought about this future.

    IDDBA’s newest research shows how retailers can “fill the gaps” and drive customer visits, increase sales and boost shopper satisfaction. Jack Li, managing director of Datassential, will share how consumer expectations change and how they influence purchase decisions that drive growth and excitement especially in menu, flavor and ingredient merchandising.

    Carmine Gallo, author of “The Apple Experience,” goes beyond Apple’s stunning success in retail and teaches how to run any business the Apple way.

    Voni Woods, senior director of deli for Giant Eagle Inc. and president of IDDBA, shares her passion for what she calls “affordable luxuries” – good deli and simply delicious foods that let you eat well and be well.

    Perennial speaker Harold Lloyd will demonstrate how to make every player a star, every idea a home run, and how to make the extra point when delivering ideas and products that are new, fresh, and innovative.

    Erik Qualman, best-selling international author of “Socialnomics,” “Digital Leader” and “Crisis,” explains how to use social media to take your brand to the next level in terms of awareness, relationship building, sales and beyond.

    Tracking and analyzing changing trends in eating and buying behavior, consumer attitudes, new products, and marketing ideas is a full-time job. Add the external factors such as transparency, corporate image, changing demographics, and social media and you’ve increased the complexity tenfold. In her annual conference address, Carol Christison, executive director of IDDBA, reveals the mini- and mega-trends that are rapidly reshaping markets and competitive positioning.

    Madison, Wis.-based IDDBA is a nonprofit membership organization serving the dairy, deli, bakery, cheese, and supermarket foodservice industries.

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