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in your player when buffering is complete.
Attracting and Retaining Talent
With Work-Life Balance Programs
(Running Time: 9:24)
Jim Bird, founder and CEO of WorkLifeBalance.com, explains how
a corporation's commitment to work-life balance can increase worker productivity
and reduce turnover. To explore this topic further, download the following
PDFs: Work-Life Strategy
Ladder and How
to Implement Dual-Purpose Learning.
Sampling Food Sells Food
(Running Time: 4:44)
Harold Lloyd, president of Harold Lloyd Presents and 30-year retail
veteran, talks about the importance of food demonstrations and sampling
programs in stores and how presenting new tastes and ideas to customers
leads to profit for the store.
Taste & Sell: Brie
(Running Time: 4:44)
Karine Blake, senior product manager, President® Brie, explains
the history and mystery behind one of France's most beloved cheeses and
leads associates through a tasting. Managers can download a sampling
guide and Brie job aid to help associates
become even more familiar with this distinctive soft-ripened cheese.
Cheddar Cheese and Food Pairings
(Running Time: 6:50)
David Leonhardi, Director of Food Service and Cheese Education,
Wisconsin Milk Marketing Board, shares delicious food and Cheddar cheese
pairing ideas for every meal.
Building an Upscale Brownie
(Running Time: 8:34)
Brent Vagedes of Rich Products Corporation gives a video demonstration
on constructing upscale gourmet brownies from a regular half-sheet brownie,
icing, and garnishes.
Value-Added Focaccia (Running
Time: 4:39)
Brent Vagedes of Rich Products Corporation gives a video demonstration
on making savory and sweet upscale focaccias using pre-formed Italian bread
dough. A companion PDF, available by clicking here,
summarizes the steps for easy reference.
A Guide to Pairing Foods (Running
Time: 8:25)
When customers buy a product like meat, cheese, bread, or even cake,
they probably aren’t planning to eat it by itself. Associates can ring
up more sales by helping customers find additional products that pair well with
their selections. Dave Leonhardi of the Wisconsin Milk Marketing Board explains
how to find good matches.
Ale to the Cheese: Pairing Beer with
Cheese (Running Time: 6:19)
Cheese can be great on its own, but pairing it with the right beverage
really brings out its flavor. In this IDDBA Cast, Dave Leonhardi of the Wisconsin
Milk Marketing Board talks about the unique characteristics of cheese and beer
pairings, and we show you how to merchandise the two together for better sales.
Horsing Around With Cupcakes (Running
Time: 2:28)
Go behind the scenes at IDDBA's Dairy-Deli-Bake 2009 to see how to create
an adorable herd of horse cupcakes. The horses were just one of dozens of bakery
ideas presented at the Show & Sell Center Retail Merchandising Pavilion.
Garden of Cupcakes (Running
Time: 6:30)
Create a garden of delights in your bakery case with a display of floral
cupcakes. A decorator at the Show & Sell Center Retail Merchandising Pavilion
at IDDBA's Dairy-Deli-Bake 2009 shows how to decorate plain cupcakes in garden
motifs using frosting and food-safe plastic ornaments. For additional ideas
and instructions, download the companion PDF here.
Hatch a Chick Cupcake (Running
Time: 3:05)
Go behind the scenes at IDDBA's Dairy-Deli-Bake 2009 to watch as a cake
decorator transforms food-safe egg cups, miniature cupcakes, and frosting into
an eye-catching brood of chicks to display at the Show & Sell Center Retail
Merchandising Pavilion. The reusable egg cups - some of which are made to look
like chicken feet - can be sold with the cupcakes as a gift with purchase. This
is a great merchandising idea for spring celebrations.
Pupcakes (Running
Time: 4:09)
Cake decorators at the Show & Sell Center Retail Merchandising Pavilion
at IDDBA's Dairy-Deli-Bake 2009 transformed cupcakes into a menagerie of animals.
This podcast shows how to transform two stacked cupcakes into a delicious doggie
(lookalike) treat.
Making the Most of Mardi Gras (Running
Time: 5:26)
Many people throughout the United States celebrate Mardi Gras each spring.
Your bakery can also celebrate with special treats that bring in additional
sales dollars, and it's not too soon to start planning. This podcast shows you
how to make New Orleans-style king cakes and to decorate donuts, cookies, cupcakes
and sheet cakes according to Mardi Gras themes.
On the Culinary Horizon with Chef Mario Batali (Running
Time: 7:53)
While at IDDBA's Dairy-Deli-Bake, world-renowned chef Mario Batali talks
about the culinary trends that are shaping American consumers' tastes. Come
to Dairy-Deli-Bake 2009 in June to learn about new products and new ideas.
Understanding Sourdough & Artisan Breads (Running Time: 7:57)
Kevin O'Connell, vice president of research & development
for artisan bakeries at Ralcorp, tells how sourdough and artisan bakers carry
on time-honored traditions to create premium breads with distinctive, complex
flavors.
Cakes Taking Shape (Running
Time: 4:35)
Elizabeth Riggs of Bakery Crafts shows cake decorators how to transform 8-inch round cakes into butterflies and sun-shaped cakes and how to make cupcakes into tiered special occasion cakes. She also discusses the creative process that goes into producing innovative and exciting cakes for customers to enjoy.
Understanding Whole
Grains (Running Time: 7:46)
Cynthia Harriman, Director of Food & Nutrition Strategies
for the Whole Grains Council, tells listeners the definition of
"whole grain," how to identify products containing whole
grains, and information on dietary guidelines and servings.
Whole Grain Nutrition (Running
Time: 6:22)
Cynthia Harriman, Director of Food & Nutrition Strategies
for the Whole Grains Council, discusses the essential role of whole
grains in providing vitamins, other nutrients, and dietary fiber.
She also gives whole grain health information useful for associates
when answering customer questions.
Increasing Sales Using Whole Grains
(Running Time: 6:19)
Cynthia Harriman, Director of Food & Nutrition Strategies
for the Whole Grains Council, provides ideas for managers and associates
to increase whole grain food sales in their stores.
STEPS
to Successful Food Sampling (Running
Time: 5:15)
Harold Lloyd, president of Harold Lloyd Associates and 30-year
retail veteran, presents four simple steps to memorable tasting
events and successful sampling programs.
Cheddar
Cheese and Beverage Pairings
(Running Time: 6:56)
David Leonhardi, Director of Food Service and Cheese Education,
Wisconsin Milk Marketing Board, talks about satisfying pairings
of Cheddar cheese with wines, ale, ciders, juices and sparkling
waters.
Food Security for Perishable
Service Department Employees (Running
Time: 5:50)
Rod Wheeler, AIB International's Food Defense Specialist
and Homeland Security Expert, talks about basic steps perishable
service department employees can take to help make their department,
co-workers, and customers safe from intentional contamination.
Food Security for Perishable Service Department
Managers (Running Time: 6:44)
Rod Wheeler, AIB International's Food Defense Specialist
and Homeland Security Expert, discusses basic steps management can
take to ensure the safety of their store's perishable service departments,
their employees, and their customers. Corporate- and department-level
actionables are presented.
Serving Ideas for Deli
Turkey (Running Time: 8:50)
IDDBA gives deli employees several quick, easy, and unique
food ideas to share with their customers, using turkey from the
deli.
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