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IDDBA Show In Houston Marks Association’s 60th Anniversary

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The International Dairy Deli Bakery Association is celebrating its 60th anniversary this year and will mark the milestone at the upcoming IDDBA show to be held June 9-11 in Houston.

Whitney Atkins, VP of marketing for IDDBA, said registration is on track to be as good or better than last year’s show in Anaheim, California. She noted an increase in the number of retail attendees that have registered, which is “big to see.”

The association will be sharing some of its history and future plans during the show, through signage, videos and testimonials.

A new opportunity for attendees this year is a three-hour Houston Retail Tour from 1-4 p.m. on June 8. Atkins said this was developed in response to requests from show attendees to visit local retailers “and give people the ability to see what was in the market.”

With about half of the 100 spots already sold, the tour will be led by industry experts and former IDDBA leadership “to give an idea of what that innovative retail looks like, some new ideas and merchandising,” she said. 

For a small fee, the tour will provide a unique experience to network and discover new trends and market ideas. Pre-registration is required.

Stops on the tour will be: Phoenician Specialty, Specs – Midtown, Central Market – Westheimer, Buc-ee’s – Katy, HEB Katy Park and Mi Tienda (if time permits).

Headlining the show this year are keynote speakers Chip and Joanna Gaines and Chef José Andrés, on the schedule for June 10.

The Gaineses, founders of Magnolia, a Waco, Texas-based company that has become an expansive national home and lifestyle brand, will “give that great perspective of entrepreneurial spirit,” Atkins said. The couple also co-created the Magnolia Network and has written 10 New York Times best-selling books.

Andrés is a renowned chef, restaurateur and humanitarian. He was named one of Time’s “100 Most Influential People” in 2012 and 2018 and was the 2015 recipient of the National Humanities Medal.

In 2010, he formed World Central Kitchen, a nonprofit specializing in delivering food relief around the world in the wake of natural and humanitarian disasters.

Andrés’ address will be “a great opportunity to reach all of our audiences, from the culinary experience, the retail experience, to manufacturers and really hear about his work in the community … to all generations of consumers,” said Atkins, adding that attendees will discover “the story behind the story.”

She also noted the night party will return June 10, taking place on the Plaza Avenida in front of the George R. Brown Convention Center.

“We’ll have a lot of fun. There will be a little music going on, some fun activities, some ways that we’ll talk about and showcase our host city Houston.”

The IDDBA Show also will feature Tuesday Forums, which will be educational opportunities. Atkins said these also are a response to feedback from members.

“We feel that this gives everybody an opportunity … to end with some strong education, strong networking and connecting that they can take back and hopefully put into action as they need at their member companies and exhibiting companies.”

Matt Dunsmoor will lead the forum on “Generational Leadership,” where he will facilitate discussions addressing some obstacles to leading teams with a diverse range of ages and experiences. Breakout activities will focus on tactical methodologies and Q&A.

Terry Brock will walk attendees through opportunities presented by artificial intelligence. He will address how to attract a larger customer base, boost efficiency and avoid common pitfalls using AI, along with how to use it to deepen connections with customers, educate them on products and create innovative training materials.

Andrew Kennedy will lead the forum on FSMA 204. The session will bridge the gap between retailers and suppliers by emphasizing effective communication and compliance requirements and offering practical insights and actionable steps.

[RELATED: What Independents Must Know About FSMA 204]

June 11 also includes internship and NextGen networking events, which are open to everyone. Atkins said they are a way to connect leaders in the industry with “those up-and-coming next gen folks and really make those connections, talk about industry challenges and learn together.” 

While the popular What’s In Store Live Expo is returning, the location is new. It will be found out front, before entering the show floor.

The area will feature ongoing workshops, with a variety of experts to talk about “everything from trends to research to data to product,” Atkins said. The workshops “are very educational, they’re interactive, and you can make some connections.”

Back by popular demand is the Cake’d competition, where cake designers from several retailers will display their talent and compete for top honors from judges.

A charcuterie/salumiere certification exam will be conducted June 8, with those who pass getting an opportunity to show what they have learned in a What’s In Store Live workshop the next day, “Crafting Charcuterie: Exploring Latino and Asian Street Food Flavors.”

At the end of the show, products will be donated to local community food banks.

“We’ve got a lot of things that we’ve always done in our 60 years, but a lot of new things as we look forward to where we go for the next 60 years,” Atkins said.

About the author

Treva Bennett

Senior Content Creator

After 32 years in the newspaper industry, she is enjoying her new career exploring the world of groceries at The Shelby Report.

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