The International Dairy-Deli-Bakery Association announced a top-notch seminar lineup for Dairy-Deli-Bake 2010, which will be held June 6-8 in Houston, Texas.

This year’s speakers include: former President George W. Bush, Rachael Ray, Stephen Dubner, Mike Ditka, John Pinette, Ben Stein, Daniel Burrus, Harold Lloyd, Harry Balzer, John Sullivan, Carol Christison and Dr. Rosita Thomas.

Remarks by George W. Bush
President during a momentous period in American history, George W. Bush offers his thoughts on eight years in the Oval Office, the challenges facing our nation in the 21st century, the power of freedom and other pressing issues. Working with leaders in Congress and elsewhere, he raised standards and accountability in public education, added a prescription drug benefit to Medicare that helped more than 40 million beneficiaries, designated ocean area habitats for environmental protection and strengthened America’s relationships with strategically important nations like India, China and Japan. He shares with audiences his candid insights on his years in the White House, his experiences with other world leaders, the nature of public leadership and decision making and a wide variety of domestic and international issues.

Recipe for Success
A love of food and high energy have parlayed into a wildly successful career as a syndicated television star, and iconic Food Network television personality, bestselling cookbook author, founder and editorial director of her own lifestyle magazine, and founder of a non-profit organization. And that’s just before breakfast! Rachael Ray’s warmth, energy and boundless curiosity have made her television show a fun and easy approach to cooking. She finds simple solutions to everyday problems and translates them into a happy and interactive show. Growing up in the family’s restaurant business, her first memory of cooking was at the age of four. She was surrounded by different styles of cooking and has worked in the foodservice industry in just about every capacity you can imagine. Join us as Rachael shares her food experiences, her joy for life and her enthusiasm for “all things cooking” in this dynamic, fast-paced presentation.

SUPERFREAKONOMICS: Tough Questions and Unexpected Solutions for the Hidden Side of Everything
When you marry an economic approach and a freakish curiosity, you frequently find inexpensive and simple solutions to “unsolvable” problems. The simple explanation is that “people respond to incentives.” It’s identifying those incentives and mapping it to the wanted behavior change that gets complicated. If you can look at these behaviors and understand the incentives that lead a schoolteacher or a sumo wrestler to cheat, you can understand how the subprime-mortgage bubble came to pass. Conventional wisdom uses ‘consensus building’ but that’s often a waste of time and resources. Businesses worry too much about ‘noisy’ risks and not enough about ‘quiet’ ones.

Stephen Dubner, co-author ofSuperFreakonomics, discusses the tough questions including global warming and the options of sustainable development versus sustainable retreat and externality, which is what happens when someone takes an action and someone else, without agreeing, pays some or all of the costs of that action. An externality is an economic version of taxation without representation. When people aren’t compelled to pay the full cost of their actions, they have little incentive to change their behavior. People respond to incentives. There’s a cumulative advantage to identifying and applying those incentives and thus changing behavior.

ACE – Attitude, Character and Enthusiasm
Mike Ditka, Pro Football Hall of Famer and coach, caught 56 passes for the Chicago Bears during his first year in the NFL, earning him Rookie of the Year honors. Twenty years later he returned to the Bears as head coach, guiding the team to six NFC title games and a Super Bowl victory. Twice named Coach of the Year, Ditka is one of only two athletes to win Super Bowl rings as head coach, assistant coach and player. He’ll share his team-building skills and lessons learned in a life of commitment and attention to the fundamentals that result in victory and success – both on the field and off. Known as “Iron Mike,” he’s an ESPN NFL analyst, sports personality and author of Mike Ditka: Reflections on the 1985 Bears and Wisdom from Da Coach. This presentation highlights the key characteristics people need to achieve their personal and professional goals. With his first-hand experience, clear illustrations and humorous anecdotes, he’ll show why he’s considered one of the best motivational speakers in the NFL.

Show Me The Buffet: I’m Starvin!
When it comes to humor, there’s no bigger funny man (no pun intended) than John Pinette. His uncanny ability to see the humor in food and in life has made him a favorite on the comedy circuit, in movies and on stage. While he uses the kitchen and dining room table as a platform for his food-based comedy, he also dishes about health, fitness, nutrition and the challenges of being allergic to gluten and living in a white-bread world. Known as the “comic’s comic,” he’s won numerous awards but is still the same humble person with the “cherub-like demeanor” that his fans know and love. The ultimate foodie, his clever insight and observations on consumer eating habits and food preferences will make you dance with joy.

Lessons Learned: Ben Stein on Life, the Economy and You
Ben Stein offers laughter, insight and tears as he explores the economy, life’s greatest absurdities and how to balance life’s priorities. An exceptionally gifted economist, he picks through the issues and sheds intense light on the economy (how we got into this mess and how we’re going to get out of it and make sure it never happens again), how to effect real change and his views on Washington (we need more regulation and more prosecution to combat the endless waste, fraud and abuse in Washington). He believes that economic forecasting is still a gambit, not a science – more like astrology than mathematics. Ben Stein is a lawyer, actor, writer and economist who teaches investors to learn the lessons and act as if the worst could happen again at any time – it can and it will.

Technology-Enabled Innovation: Creating and Sustaining Competitive Advantage
Technology allows us to do more with less faster and do things that were previously impossible. Emerging technologies provide opportunities for creating new, high margin products and services as well as the ability to reach out and engage with customers in powerful ways. Some of these new technologies are driving us in directions that are outside of our comfort zone or changing our business model in ways that we didn’t anticipate.

The Internet and social networking have given new meaning to transparency. Our every move is watched, our actions are recorded and our operations become open-book subjects to the whim of anyone with a camera or cell phone. As we reach the saturation point for a current technology, it gets reinvented and a new must-have tool or gadget is created. Computing power increases and our computers get smaller as our expectations for speed and information grow ever larger. It’s not enough to keep pace with the status quo because traditional business strategies and processes are rapidly becoming obsolete. Daniel Burrus, leading technology forecaster and strategist, will share powerful strategies to keep you on the edge of innovation, help you creatively apply technology to drive growth as you develop new products and services, and create customer experiences that will propel you far ahead of the competition.

Catching the Wave of Change
“Don’t rock the boat. If it ain’t broke don’t fix it. Let sleeping dogs lie. Who moved my cheese?”  All familiar phrases that bemoan the most fundamental law of business and of human nature … that change is inevitable. So, why then are so many marketers adverse to change? And how are others mentally and physically prepared for change? How much of change is simple innovation?  And, more importantly, how much do you have to change? Is it a total eclipse or are there “degrees of change” that are affordable, actionable and offer an immediate payback? Join Harold Lloyd, president, Harold Lloyd Presents, as he shows you the three degrees of change and why focusing your time on “1st Degree” changes can improve your management competency by creating a new mindset. He’ll explain the four most common reactions to change and why three of them are wrong. Learn why a failure to change can lead to a systems failure or catastrophic loss of momentum. Catch the wave or go to the bottom.

Eating Patterns in America
Consumers like anything that makes life easier, saves time and is new. Throw in “tastes good” and “cheap” and you capture everyone’s heart. But how do you know what they’re really eating?  As consumers change their eating habits and how they “source” their meals, it further impacts how we go to market. There aren’t many people who can tell you what people eat but Harry Balzer, chief industry analyst and vice president for The NPD Group, is one of them. Not only has he been tracking eating and drinking behavior for 30 years, but he also sees new food trends. He understands what consumers eat at home and away from home, the kind of diets they follow (or don’t), what they cook and how often, and the increase or decrease in popularity for each meal. And he does it on a local, national and global basis with predictions that can help retailers, manufacturers and others identify new business opportunities and guide product development. You don’t need a crystal ball – just Harry Balzer!

Traceability: Closing The Gaps
For several years, the IDDBA and more than a dozen other food associations have been addressing gaps in traceability. These gaps include missing information on products that go in and out of stores, violations of the Bioterrorism Act and weaknesses in the document trail (bills of lading, purchase orders, invoices). The goal is to create a single product tracing process that supports all categories of fresh foods, starting with produce and including dairy, deli, meat, poultry, supermarket foodservice and bakery categories. This is done by using existing standards already prevalent in the retail and foodservice community, allowing industry members to keep their existing internal traceability systems, using existing information already available in the industry and using existing technologies. At this time, preliminary indications are that the FDA will be using the basic principles of the Produce Traceability Initiative as the model to begin discussion on tracing product back to the case level. The next step will be to do item-level and co-mingled product traceability. Join John Sullivan, president of Norseland, Inc., and president of the IDDBA, as he reviews this important industry initiative.

Foods, Fads and The Future
In the very recent past, the lack of time was the major driver in how consumers thought about and shopped for food. In today’s economy, time-starved customers are still a factor, but they’re also looking at the impact on their pocket book, waist lines and overall health. Expect to see an increase in the demand for fresh, packaged, healthy, convenience foods, at a value price. Consumer lifestyles will dictate how and where people shop and their style of eating. Social issues will still impact eating behavior as consumers shift back into a pre-recession shopping mentality. The environment, eating local, natural and organics and healthful eating, in general, will drive new growth. Age segmentation and cohort groupings also will factor into new growth opportunities. Join Carol Christison, executive director of the International Dairy-Deli-Bakery Association, as she shares her insight on how shifts in food spending and changing population dynamics will create new food trends.

Consumers In The Deli and In The Bakery
Predicting the future begins with benchmarking the past. For the last 15 years, the IDDBA has conducted major consumer research studies at five-year intervals to determine the shifts in consumer eating, how habits, tastes and preferences have changed, and the implications of those changes for in-store delis and bakeries. This new research shows how consumers are modifying food-shopping behavior in the current economy. Other topics include insight on the increasing concerns about weight and obesity and how consumers are changing behavior, the growing desirability of green, organic and natural products; what and why consumers buy from foodservice outlets and how supermarket delis and bakeries can adjust their operations to maximize their share of the consumer market; the buying triggers and market drivers of best-selling products in various formats, and tactics to increase sales and market share. Join Dr. Rosita Thomas, president, Thomas Opinion Research, as she highlights the historical changes and provides insight on future predictions for driving customer satisfaction through product displays, freshness, cleanliness, quality, price/value, labeling/packaging, portion size, custom orders, staffing, taste, sampling and customer service.

President George W. Bush, Remarks by President Bush           
Rachael Ray, Recipe for Success           
Stephen Dubner, SuperFreakonomics           
Mike Ditka, ACE -- Attitude, Character and Enthusiasm           
Ben Stein, Lessons Learned: Life, the Economy, & You           
Daniel Burrus, Technology-Enabled Innovation           
Harry Balzer, Eating Patterns in America           
John Pinette, Show Me The Buffet: I’m Starvin!           
Harold Lloyd, Catching the Wave of Change           
Dr. Rosita Thomas, Consumers in the Deli & in the Bakery           
John Sullivan, Traceability: Closing the Gaps            Carol Christison, Foods, Fads, & The Future

Sunday, June 6, 2010

7:30-7:50 a.m.        Non-denominational Worship Service
8:00-8:30 a.m.    Consumers in the Deli & in the Bakery (Dr. Rosita Thomas, Thomas Opinion Research)
8:30-9:15 a.m.    Catching the Wave of Change (Harold Lloyd, H Lloyd Presents)
9:15-10:10 a.m.        SuperFreakonomics: Tough Questions and Unexpected Solutions for the
            Hidden Side of Everything (Stephen J. Dubner, co-author)
10:10-10:30 a.m.    Coffee Break
10:30-11:30 a.m.    Recipe for Success (Rachael Ray, author, Food Network Star)
11:30 a.m.-12:30 p.m.    Show Me the Buffet: I’m Starvin! (John Pinette, actor/comedian)
12:30-5:30 p.m.        Expo and the Show & Sell Merchandising Pavilion Open

Monday, June 7, 2010

8:00-8:20 a.m.    Traceability: Closing the Gaps (John Sullivan, President, IDDBA & Norseland Inc.) 
8:20-9:20 a.m.    Foods, Fads, & the Future (Carol Christison, Executive Director, IDDBA)
9:20-10:20 a.m.        George W. Bush, 43rd President of the U.S.
10:20-10:40 a.m.    Coffee Break
10:40-11:40 a.m.    Technology-Enabled Innovation: Creating & Sustaining Competitive Advantage (Daniel Burrus, futurist)
11:40 a.m. -12:30 p.m.    Eating Patterns in America  (Harry Balzer, Vice President, NPD Group)
12:30-5:30 p.m.        Expo and the Show & Sell Merchandising Pavilion Open
6:00-9:30 p.m.        Wisconsin Milk Marketing Board Sponsored Party

Tuesday, June 8, 2010

8:00-9:00 a.m.    Lessons Learned: Ben Stein on Life, the Economy, & You (Ben Stein, author, economist)
9:00-10:00 a.m.    ACE – Attitude, Character and Enthusiasm (Mike Ditka, coach, Pro-Football Hall of Fame)
10:00 a.m.-2:00 p.m.    Expo and the Show & Sell Merchandising Pavilion Open
6:00-10:00 p.m.        Reception and Awards Banquet
Badge required for admission to all seminars, events, and expo.

For a complete schedule of events, registration or housing form and info on exhibiting, go to or call IDDBA at 608/310-5000.

Now in its 46th year, IDDBA specializes in promoting the dairy, deli, cheese and bakery industries. Member companies enjoy many benefits and services including the annual seminar and expo, leading-edge research, video and computer-based training programs, management tools, an annual trends report and a member directory of key industry contacts.