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Virtual conference explores shelf-life innovation |
October 26, 2011, Simcoe, ON – The Controlling Shelf-Life 2011 virtual conference shone a spotlight on innovative solutions to many common packaging and product shelf-life problems facing the food and beverage industry.
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Exploring low sodium sea salt |
October 6, 2011– A new low sodium sea salt that can reportedly help cut sodium levels in baked goods and other food and beverage products without affecting product characteristics was the focus of a recent webinar.
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September 28, 2011, Woodbridge, ON - Sabine Velt started her artisan-style bakery in Woodbridge, Ont. in 1987. Now on the verge of its 25th anniversary, Backerhaus Veit Ltd. owes its current success to Veit's 1993 decision to implement a par-baking system, giving her breads the longer shelf life demanded in North America. At the time, European bakers were taking a different tack, but Veit's move paid off and customers embraced the products. | READ MORE
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Staffing shortages? Maybe you're the problem |
August 26, 2011 - When I speak at conferences about customer service strategies, I often hear managers discuss how hard it is to recruit and retain good frontline employees. Too many managers mistakenly assume the only way to keep people is to bite the bullet and pay more in salaries, benefits and perks. Unfortunately, those managers are often “fixing” the wrong problem.
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Who motivates the motivator? |
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August 11, 2011 – A leader’s primary purpose is to keep the energy flowing and the
dreams growing while at the same time showing up every day complete with a
smiling face and an endless supply of new ideas and solutions for the
day-to-day challenges. On many days the leader may feel as if a giant syringe
has been injected into his or her brain and all the energy extracted.
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