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Seminars, workshops & live demonstrations
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Our Bureau, Mumbai
December 12 , 2014
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The ninth edition of Bakery Business, the annual three-day event, organised by Hospitality First, brought all sectors of the bakery industry under one roof, in an event that was marked by seminars, workshops, and live demonstrations of experts from various sectors of the bakery industry here recently.
Among the highlights of this year's event were workshops held in association with KitchenAid and the California Walnut Commission, and seminars conducted by Indian Oil Corporation Ltd and The Indus Entrepreneurs (TiE) personnel.
Pradeep Gopalan, director, Hospitality First, said, "We celebrate nine successful years of Bakery Business this year. The trade fair was born out of a need identified almost a decade ago - to plug a business gap for professional sourcing in the bakery, patisserie and chocolate industry."
"The theme continues to remain the same - staying relevant to the sourcing needs of an industry that is rapidly expanding and fast evolving," he added.
"This year, we have entered a strategic tie-up with TiE, a global body. We, in association with them, are staging a day-long seminar which would focus on how to scale up your business at the strategic, real-time and digital levels," stated Gopalan.
Mansi Sheth, senior executive and head of food department, TiE, said, "We are here to help food entrepreneurs solve their problems. We invite industry experts, who can solve a number of entrepreneurial challenges and generate innovative ideas. We render mentoring, incubation, networking and educational services to entrepreneurs."
Presentations
There were presentations by professional chefs, and the bakers' competition, in which 60 home bakers participated. Over 150 exhibitors are showcasing their offerings, and the organisers expect a footfall of 7,000-plus.
Bakery consultant Nilesh Karkhanis conducted a knowledge seminar, the topic of which was challenges in managing multiple bakery outlets.
He said, "Managing multiple bakery outlets and minimising its food loss is an important challenge faced by businessmen in the bakery sector. Maintaining production reports can reduce food loss and increase the profit of the business."
"Even without visiting every outlet, a bakery business can be managed efficiently by regularly monitoring the food cost and performance. The production challenges could be sorted out if a bakery businessman makes every movement of food and ingredients accountable," Karkhanis added.
Day 2
One of the Day 2 highlights at the 2014 essay of Bakery Business was a seminar titled 'Scaling up your business', co-organised by Hospitality First and The Indus Entrepreneurs (TiE).
Industry leaders spoke about building the right strategies to scale up business and adopting a practical approach in marketing. It was divided into two sessions (namely scaling up strategies and digital marketing).
Venkatesh Iyer, managing director and chief executive officer, Goli Vada Pav, said, "Inspiration is the basic thing needed to increase your business in front of a large population. But it needs a good business idea to take it forward."
"Don't go by form, but by content, as customers need products, not good-looking products. It is extremely to have quality products, and if we can connect the products with people, it can deliver good profits and help you develop and expand," he added.
"We should have a clear idea while offering a service or product to the consumers. Our products should be based on where and to whom we are supplying, convenience and, most importantly, be convincing for ourselves," Iyer said.
"There are so many Indian products waiting to get branded. Small entrepreneurs have the potential to capture opportunities and develop their businesses by branding them in the public domain," he added.
"Adopting a focussed strategy with consistency in quality and supply can develop loyal customers, which serves for further exploration. Reducing wastage and standardising products can deliver positive results, as they help mould the brand behaviour," Iyer stated.
Sneh Jain, founder, The Baker's Dozen, said, "Understanding your consumers and developing your capacity according to the demand are the bases on which a successful business firm is built."
"The scaling up of a food business depends on the growth witnessed and profitability of a business. Taking enough time to analyse the market and consumers you have would allow you to draw a clear map to scale up your business," he added.
"The owner of a bakery business should ensure that every outlet or store is making money. One can use proper technology and product consistency to ensure demand in the market," Jain said.
"Consumers are different in different regions. So the outlets should also have the capacity to adapt to the changes and differences in those regions," he added.
The event also featured a live bakery theatre by Sandeep Pande, executive chef, Renaissance Mumbai. He prepared desserts. It was organised by KitchenAid.
Day 3
The ninth edition of Bakery Business concluded in Mumbai on November 21, 2014. One of the third and final day's highlights was Indian Oil Corporation Ltd's (IOCL) seminar on the use of liquefied petroleum gas in the bakery industry. It was titled 'LPG as an environment-friendly, convenient and economical fuel option for the bakery business'.
Fuel industry experts met bakery entrepreneurs to discuss the efficiency of each fuel. They spoke about the issues related to the fuels and their applications in the bakery industry. Entrepreneurs in the bakery business expressed their concerns and shared the challenges they faced in using LPG as a permanent fuel for the bakery industry.
Surendra Kulkarni, IOCL's fuel consultant and business associate, said, "The bakery business is one of the segments with the highest potential in the food processing industry. The usage of fuel is one of the most important challenges faced by the people in the industry. Currently, diesel is the most popular fuel in the bakery industry."
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