COVID 19 has brought renewed focus on how our teams interact.  Today’s bakeries have been forced to find new ways to ensure cohesive and functional techniques that allow production, sanitation, and maintenance to work safe yet effectively.  The “new” normal has even changed the way bakers interact with suppliers, with a new focus on working remote and limiting the presence of onsite support.  Suppliers have reinvented how they support projects, training, troubleshooting, and sales to ensure their customers needs can still be met.  This has also brought about ways suppliers and bakeries can rethink the intelligent design of future machines and retrofits to allow for better remote learning, troubleshooting, and maintenance.

During this session the team will share some of their learning’s, best practices, and thoughts regarding what to expect in the future.  One thing is for sure, COVID 19 has forever changed how we do business and live our lives.  Please plan to join us:

Wednesday, February 17, 2021
12:00 pm – 12:35 pm CT
Speciality/Focus: Ovens/Spraying Technology

Moderator
Rowdy Brixey, Brixey Engineering, Inc.

Experts
Chris Gizzi, Puratos Corporation
Clay Miller, Burford Corporation
Jeremiah Tilghman, Flowers Foods
Liborio Villalobos, Grupo Bimbo