With ingredient costs, supply chains, and economic forecasts presenting ongoing challenges for bakery businesses, learning from experienced owners who've successfully navigated various market conditions becomes invaluable.
With regulatory changes and market volatility becoming the new normal, how do bakeries not just survive but thrive?
The answer lies in learning from those who've weathered these storms before.
Join us for an exclusive panel featuring four bakery owners who've successfully navigated periods of economic turbulence, industry disruptions, and regulatory challenges. Their combined experience spans over 200 years of bakery business wisdom you can apply immediately to your operation.
Meet Our Distinguished Panelists:
Kirk Rossberg, Owner of Torrance Bakery (Southern California)
Kirk has grown Torrance Bakery from a small 1,200-square-foot shop to an 18,000-square-foot operation with 117 employees across two locations over 41 years. A committed community leader and past president of the California Retail Baker's Association, Kirk will share insights on navigating minimum wage increases, location changes, and adapting through multiple economic cycles.
John Roeser IV, Fourth-generation Owner of Roeser's Bakery (Chicago, Illinois)
Running his family's 114-year-old Chicago bakery for the past decade, John combines hospitality management education with lifelong bakery experience. He'll share strategies for preserving tradition while adapting to regulatory challenges, ingredient reformulations, and supply chain disruptions in a century-old business.
Raul Porto, President and Owner of Porto's Bakery (Southern California)
Under Raul's leadership, Porto's has evolved from a single family storefront to six locations serving 22 million guests annually with over 2,200 employees. His expansion into nationwide shipping through "Bake at Home" demonstrates innovation during challenging times. Raul will discuss scaling operations while maintaining quality during economic uncertainty.
Randy McArthur, Former Owner of McArthur's Bakery (St. Louis, Missouri)
As a second-generation baker, Randy grew McArthur's Bakery into St. Louis' largest independently owned retail bakery before selling in 2014. A Past President of the RBA and founder of the RPIA baker peer-sharing group, Randy brings 49 years of industry experience navigating numerous economic cycles. Now a Technical Support Representative at Dawn Foods, Randy will share insights on consumer confidence during uncertainty and proven approaches to adapt product offerings.
In this webinar, you'll discover practical approaches for responding quickly to market changes and building flexibility into your business model that can allow you to turn economic challenges into competitive advantages.
Free for RBA members / $30 for non-members
Click "More information" below to register.