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Sunday, September 14
|
| 8:30 a.m. |
Golf Outing with B&CMA – Optional Activity Snack Manufacturers Only
Shuttle Departs Hotel at 7:15 a.m.
|
|
| 2:00 – 6:00 p.m. |
Registration (Washingtonian Conference Lobby, Level 1)
|
|
| 2:00 – 4:30 p.m. |
Visit to Udvar Hazy Air & Space Museum – Optional Activity |
|
| 6:30 – 7:30 p.m. |
Reception with B&CMA Attendees (Sunset Terrace, Level 1) |
|
| 7:30 – 9:30 p.m. |
SFA Dinner & Networking (Washingtonian I, Level 1) |
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|
Monday, September 15
|
| 8:15 – 9:00 a.m. |
Continental Breakfast & Product Displays (Grand Dominion Conference Lobby, Level 2)
|
|
| 9:00 –10:00 a.m. |
General Session: Changing Consumer Trends: The Impact on the business of Biscuits and Crackers (Grand Dominion Ballroom, Level 2)
Jay A. Cooper, Vice President, Cookies Marketing, Kraft Foods North America
|
|
| 10:00 – 10:30 a.m. |
Break
|
|
| 10:30 – 11:30 a.m. |
General Session: Sustainability and the Snack Food Industry
(Grand Dominion Ballroom, Level 2)
Tim Fallon, President and General Manager, Kettle Foods
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|
11:45 a.m. –
1:00 p.m. |
General Session (with lunch): Tools for Working with Generation Y
(Washingtonian Ballroom, Level 1)
Gail Green, Go Green Learning
|
|
| 1:00 – 1:30 p.m. |
Break
|
|
| 1:30 – 3:00 p.m. |
Sales & Marketing "Series"
(Grand Dominion Ballroom I, Level 2)
Case Study Part 1
Professor Richard George,
Saint Joseph’s University
|
Manufacturing & Technology "Series"
(Grand Dominion Ballroom II, Level 2)
Training Within Industry
Donald Dinero, Round Pond Consulting |
|
| 3:00 – 3:30 p.m. |
Break
|
|
| 3:30 – 5:00 p.m. |
Sales & Marketing "Series"
(Grand Dominion Ballroom I, Level 2)
Case Study Part 2
Professor Richard George,
Saint Joseph’s University
|
Manufacturing & Technology "Series" (Grand Dominion Ballroom II, Level 2)
Winning at Life: Winning at Golf
Jerome Green, Go Green Learning |
|
| 5:30 – 7:00 p.m. |
Cocktail Reception with Table Top Displays (Westfields Lounge, Level 1)
|
|
|
Tuesday, September 16
|
| 7:00 a.m. |
Women in the Industry Networking Breakfast with B&CMA
(For Industry Women Only) (Fairfax Dining Room, Level 2) |
|
| 8:00 – 8:30 a.m. |
Continental Breakfast (Washingtonian Conference Lobby, Level 1) |
|
8:30 a.m. –
10:00 p.m. |
Sales & Marketing "Series"
(Washingtonian Ballroom, Salon II, Level 1)
Promoting Healthier Foods in Schools
Laura Hatch, MPH, Industry Associate Director, Alliance for a Healthier Generation |
Manufacturing & Technology "Series"
(Washingtonian Ballroom, Salon III, Level 1)
Theory of Constraints: The Real Strategy Behind Lean
Don Guild, Synchronous Management |
|
| 10:00 – 10:15 a.m. |
Break |
|
| 10:15 – 11:15 a.m. |
General Session: Questions That Lead: How to Motivate Your Team to Take Action
Paul Cherry & Patrick Connor, Performance Based Results
(Washingtonian Ballroom II & III) |
|
| 11:15 – 12:00 p.m. |
General Session: Questions That Lead: Acrylamide and Country of Origin Labeling Update
Joe Levitt and Elizabeth Fawell, Hogan & Hartson LLP
(Washingtonian Ballroom II & III) |
|
| 12:00 – 1:30 p.m. |
Lunch with Terry McDaniel: Managing Through Troubled Waters
President & CEO, The Inventure Group and SFA Incoming Chairman
(Washingtonian Ballroom, Salon I, Level 1)
|
|
| 1:45 – 3:00 p.m. |
Sales & Marketing "Series"
(Washingtonian Ballroom, Salon II, Level 1)
Questions that Sell
Paul Cherry & Patrick Connor, Performance Based Results
|
Manufacturing & Technology "Series"
(Washingtonian Ballroom, Salon III, Level 1)
Modernization of GMP's
Ed Hitch, American Institute of Baking |
|
| 3:00 – 3:30 p.m. |
Break
|
|
| 3:30 – 6:30 p.m. |
Plant Tour to Utz Quality Foods Distribution Center
A stop at Dulles Airport will be made on the return trip to the hotel.
|
|
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Wednesday, September 17
|
| 9:00 a.m. |
InterBake Foods & Ashworth Brothers Tour with B&CMA |
