|
|
Posted By RCI,
Thursday, February 9, 2017
Updated: Wednesday, April 29, 2020
|
Did you know chocolate moulds that aren’t cleaned properly can cause chocolates to lose their desired smooth and glossy shine? Follow these five easy steps from Tomric Systems, Inc. to ensure your plastic moulds are cleaned properly and produce perfectly glossy chocolate masterpieces every time.
- Wipe moulds with a soft cloth in clear, warm water.
- DO NOT use an abrasive cleanser. If moulds become coated with cocoa butter, wash with a mild, grease-cutting detergent. Use detergent sparingly and avoid scratching the inside surface of the moulds.
- Rinse in clear, cool water.
- Dry and store in a cool location.
- Use moulds at room temperature.
Although maintenance is minimal for plastic moulds, it is important to perform these simple steps at the end of each holiday season to get the most out of your chocolate moulds.
Tags:
Chocolate
Cleaning
Moulds
Permalink
| Comments (0)
|
|
|
Posted By RCI,
Tuesday, January 31, 2017
Updated: Wednesday, April 29, 2020
|
Retailers have been using mass displays as a successful visual merchandising technique for many years. According to Chron.com, “mass displays group a large quantity of merchandise together in one place to attract attention to it.” You may see this technique used in grocery stores and in other retail settings today, because it attracts attention and can be used to create a sense of urgency. If you’ve been in the business for any length of time, creating a sense of urgency is important considering many shoppers will wait until the last-minute to purchase gifts for their loved ones.
In 1960, RCI published an article written by Harry P. Cole, a sales associate for Paper Goods Company, featuring the surprising results this merchandising technique had on one of his retail clients.
Use Mass Displays
In making displays of your candy, both in the store and in your show windows, try using mass displays. Last February, one of our good roadside customers was unfortunate enough to have to go to the hospital and he was out for about five weeks starting January 15. The manager of this particular store, quite a smart, bright young lady, always wanted to make big displays of Valentine’s Day hearts. This was her opportunity. Instead of having hearts distributed all over the store in various places singly, she had large groups of them on tables. Each type was packed one on top of another with the top heart opened on a display stand to show the contents, prices and weight. Her boss was an old timer and when he came back shortly after Valentine’s Day and learned of the type of displays that were made, he started to raise the devil, but when he saw the figures he sang a different tune. The Valentine’s Day sales in that store were 20 percent over the previous year and the average in the area was only about a five percent increase.
Since making their debut shortly after Christmas, your Valentine’s Day displays may have seen shoppers come and go for a little over a month. Consider making some space for a fresh, new, attention-grabbing display, grouping your inventory of beautiful heart-shaped boxes near the front of the store or near the register. Keep in mind, the location of a mass display is important. This merchandising technique will be much more successful in a highly visible area of your retail space. If your space or inventory doesn’t allow for a mass display this Valentine’s Day, it’s not too late to incorporate one into your Easter and Mother's Day. Here's wishing you a successful Valentine's Day!
Learn more about how to build your sweet business and help us celebrate our 100th anniversary at RCI's Annual Convention & Industry Expo in Chicagoland, Illinois June 12-16, 2017. Click here if you would like us to send you an email notification when registration opens. Not a member? Learn what makes membership with RCI so sweet!
Tags:
Displays
From the Archives
Holidays
Marketing
Merchandising
Valentine's Day
Permalink
| Comments (0)
|
|
|
Posted By RCI,
Tuesday, January 24, 2017
Updated: Wednesday, April 29, 2020
|
Many business owners view the beginning of a new year as a time to relax after the hustle and bustle of the holiday season, but for candy makers it’s just the halfway mark when it comes to holiday prep. A couple major candy holidays are on the horizon, which makes it a great time to share new and exciting happenings with the local media. You can expect the media is seeking newsworthy stories, why not let your business be the headliner?
Even if it takes you a couple hours, a well-written press release can offer more return on investment than any paid advertising. But before you begin typing, here's some tips to ensure you’re giving reporters what they're looking for.
#1 Get Personal
Consider ways to weave in a human-interest story (e.g., a customer-success story or recognition for a long-time employee). Both reporters and their readers like stories about real people. If you can offer this, your press release is as good as gold.
#2 Just the Facts
If you want to be taken seriously by the media, your writing should deliver the facts and explain why your news is relevant in an objective manner. As an overall rule, avoid subjective claims or marketing jargon such as “the best,” “revolutionary,” “magical.”
#3 Insert Quote Here
Back up the information with a good quote or two that further supports why the information is relevant from key players involved – this could be a company executive or even a customer excited about the news you’re sharing.
When requesting a quote, have an idea of what you want them to say and offer guidance to ensure the quote supports your story. Within a quote is the only place it is acceptable to use first person. Otherwise, leave “me” out of it!
#4 Wrap it Up
Reporters are busy and often on a tight deadline, so keep it short. It is best to limit yourself to one page. If you’re considering a second page, it’s possible you’ve lost your focus. Every line of your press release should be supporting your hook. If it’s not, let it go.
#5 Proofread!
Don’t underestimate the value of letting others proofread your writing. Nothing loses credibility faster than incorrect spelling and bad grammar.
If your high school English teacher isn’t available to proof your writing, a quick Google search will lead you to online proofreading tools like Ginger (gingersoftware.com). Ginger is a free proofing app that checks your grammar, features a built-in dictionary, translator and more – which can be streamlined through Microsoft Office, Google Chrome (i.e., Facebook and Twitter) and even your mobile devices.
Tags:
Holidays
Marketing
Media
Owning a Business
Press Release
Permalink
| Comments (0)
|
|
|
Posted By RCI,
Tuesday, January 17, 2017
Updated: Wednesday, April 29, 2020
|
Randy Hofberger of R&D Candy Consultants, LLC, is an active member of RCI and the lead instructor for RCI’s Chocolate Boot Camp®. This week’s post is an excerpt from his article “Crunch Without the Cracks,” which offers eight tips to reduce cracking in chocolate-covered pretzels, cookies and crackers.
Texture is so very important in our foods and is a large part of the eating experience. Many of our most popular confections have a crunchy texture and using baked goods such as cookies, crackers and pretzels is one way to provide this. When coated with chocolate, however, there is a chance the finished product will crack, making it less appealing to consumers.
What cause these fissures to develop? While it may seem that there are little micro earthquakes occurring on your pretzels or gremlins attacking the chocolate-covered cookies, one of the main culprits can be moisture entering these dry baked goods and causing them to expand. To prevent moisture from coming in contact with the finished product, one of the most obvious solutions is to use packaging with a good moisture barrier. While this will solve many of the cracking problems, there are other factors that can cause cracking. Also, this will not help any of your products that are open to the atmosphere in your display cabinets.
Other suggestions to reduce cracking in chocolate covered pretzels, cookies and crackers include the following:
- Have a uniform coating. Unequal coverage will cause different contraction rates and, thus, cracking.
- Thicker coating is a stronger coating and a better moisture barrier. Coverage should be complete without pin holes, air bubbles or thin spots.
- Using a chocolate formulated to be softer will be less prone to cracking.
- Enrobed baked goods will generally have less of a heat load and will require a gentler (less) cooling. Good cooling tunnel conditions will have little or no air movement at the tunnel entrance and a temperature of approximately 65ºF. Air velocity may be gradually increased to about 700 CFM until the chocolate is set – at which time velocity may be increased to 1200 CFM. Coldest tunnel temperatures exceed the low 50sºF. Total tunnel time should be a minimum of eight minutes, but 12 minutes is better.
If your operation requires you to maintain consistent tunnel settings because of various product mixes, increasing the tunnel belt speed will give less total cooling and more line production.
- Enrober/tunnel/feeding area relative humidity should not exceed 55%.
- Pieces to be enrobed should be room temperature or warmer (up to 78ºF).
- Pretzel and cookie packages can be opened the evening prior to enrobing. This will help them equilibrate to the atmospheric conditions.
- Rough-surfaced centers reduce cracking and the loss of the chocolate shell, e.g., salted pretzels are better than unsalted pretzels.
Tags:
Candy Hacks
Candy Making
Chocolate
Chocolate Boot Camp
Chocolate Production
crack
Problem Candy
Permalink
| Comments (0)
|
|
|
Posted By RCI,
Tuesday, January 10, 2017
Updated: Wednesday, April 29, 2020
|
Induction into the National Confectionery Sales Association’s Candy Hall of Fame is one of the highest honors in the confectionery industry, recognizing individuals who have served, over and above their personal careers, by giving back to the industry through active participation in trade associations, educational efforts and community involvement.
We’re proud to see RCI members honored by the Candy Hall of Fame, including those from the class of 2016.
 |
| Pictured above (clockwise from top right): James Day of Esther Price Candies with wife, Elaine, Vivian Farber of The Madelaine Chocolate Co.withhusband Jorge, Bernard Garbusjuk of Boehm's Candies acceptingawardwith family, Bernard with wife Hee Jeong Park and Thalia Hoenthal of Guittard Chocolate Co.withhusband Michael. All inductees were recognized at a luncheon as well as a formal banquet. |
RCI members inducted into The Candy Hall of Fame, class of 2016:
- James Day, Esther Price Candies Corp.
- Vivian Farber, The Madelaine Chocolate Co.
- Bernard Garbusjuk, Boehm’s Candies, Inc.
- Thalia Hohenthal, Guittard Chocolate Co.
- Patrick Murnane, Murnane Companies
CANDY HALL OF FAME NOMINATING CRITERIA
Nominations for induction into the Candy Hall of Fame are welcomed from any source, but should include proof that the criteria below have been met. In addition, the Candy Hall of Fame Selection Committee accepts letters of support from individuals familiar with the nominee’s qualifications.
- Twenty years of service in the candy industry (buyers must have at least 10 years of experience)
- Nominees must have a demonstrated loyalty to building and supporting the candy industry through active participation over and above job requirements.
- If nominee is retired or deceased, nomination must be within two years of either event.
- Unless deceased, the nominee must attend the Candy Hall of Fame Induction event.
- The nominee must agree to meet NCSA deadlines for materials and information.
- The nominee must be at least 50 years of age.
- The nominee must be a current NCSA member.
- Nomination does not guarantee induction.
Nominate someone you know who is deserved of this honor and fits the criteria. Click here to download the 2017 call for nominations form. The deadline to submit nominations is Friday, January 27, 2017.
SEND ALL NOMINATIONS AND SUPPORTING MATERIALS TO:
NCSA CHoF Selection Committee
Spitfire House
3135 Berea Road
Cleveland, OH 44111
Tags:
Awards
Candy Hall of Fame
Industry Leaders
Permalink
| Comments (0)
|
|
|
Posted By RCI,
Friday, January 6, 2017
Updated: Wednesday, April 29, 2020
|
As we welcome the New Year at RCI, we welcome the opportunity to celebrate RCI’s 100th anniversary. During our year-long celebration of this association’s rich history, we aim to reflect on the past, while looking to the future of this sweet industry.
In thumbing through historical RCI documents, we discovered an article from one of RCI’s monthly newsletters that is surprisingly fitting for kicking off 2017!
In this excerpt from event speaker and vice president of ad agency Batten, Barton, Durstine and Osborn, Inc. (BBDO), Whit Hobbs reflects on the 1950s and helps his audience of candy makers look to the “sizzling sixties” to inspire fresh, new ideas.
Notice the date: it’s Thursday, June 11, 1959, which means that you are standing on the threshold of a new decade and a new world, the Sizzling Sixties. Behind you lie nearly all of the fabulous rapidly fading fifties.
The decade of the superhighway and the super market. The family room and the TV dinner. The Sputnik and the Beatnik. The greatest decade of CHANGE that there has ever been in the history of the world. Every day during this decade, this whirling-dervish world of ours has made another complete revolution around the sun. Day after day, revolution after revolution. Revolutions in the way people live. In the way they shop. In what they buy. And what they eat. And what they drink. And what they think.
Look around you. Notice how completely the world has changed. Markets have changed. Diets have changed. Habits have changed. And money is in new pockets.
Most of all people have changed. Notice that people are taller than they used to be. And healthier. And smarter. And savvier. And more sophisticated. With more varied appetites. And more cultivated tastes. People are growing up faster. And staying young longer. They’re becoming harder to satisfy. Harder to fool. Easier to bore. Hungrier for novelty and news. They’re constantly reaching for something better. Something fresh. Something new. And they’re constantly finding it.
My point is this: your customers have changed more than you and your products have changed. What an opportunity you have in the next few months and in the next few years to throw away the old rules and the old yardsticks…in favor of new appeals and new looks and new products and new ideas. WHAT AN OPPORTUNITY TO STOP PLAYING FOLLOW THE LEADER. To stop “doing it this way because this is the way we’ve always done it.” What an opportunity to reach for something better – something fresh and new – and find it.
You know what I’d do if I were you?
I’d make candy that you LOVE to make. And I’d sell it the same way. With pride. With conviction. With enthusiasm. And, most of all, with imagination. And with every piece of candy I sold, I would also sell the IDEA of eating candy. The REWARDS OF CANDY. The fun, the energy, the nutrition, the convenience.
If I were a candy manufacturer heading into the 1960s, I’d make my products timely and talked about and tantalizing. Candy is strictly for pleasure, and I’d have fun with my products and with my customers. I’d tie in with every fad and fancy I could find.
- Everybody is on a fortune cookie kick these days. I’d bring out Fortune Candies, with corny, crazy fortunes on them.
- I’d do what the cosmetic people are doing. They bring out shade promotions: Rue de la Pink and French Spice and Red Tape. I’d bring out taste promotions: exciting one-shots that are here today and eaten up tomorrow.
- I’d bring out special summer candy…to be chilled and served ice cold. Bought in the freezer department in a supermarket.
- Why isn’t candy on every restaurant menu as a dessert? Why isn’t it packed in TV dinners? Why isn’t there dry candy, like dry wine and dry beer?
- I’d find candy boxes that turn themselves into toys or lunch boxes or something. Inventive packaging has sold my wife one helluva lot of (ugh) cottage cheese. And she buys vitamins the same way: to end up with a handsome jar. She buys soap in plastic bags just to wind up with the bags. You’d like my wife.
- Give her Monday bars and Tuesday bars and Wednesday bars to put in lunch boxes and she’ll buy a whole mess of ‘em.
- Give her a box of candy for a long motor trip: each kid gets one of the small pieces every 50 miles, a larger piece for every 100 miles and a special red piece every time you cross a state line.
- Give her a big bag of un-birthday candy to serve tonight at an un-birthday party…just for the fun of it, because it isn’t someone’s birthday.
These are just some of the things I might possibly do, if I were you. Time to think big and be big. Time to think new and be new.
Tags:
Creativity
Ideas
Marketing
Merchandising
New Year's
Packaging
Permalink
| Comments (0)
|
|
|
Posted By RCI,
Tuesday, December 27, 2016
Updated: Wednesday, April 29, 2020
|
We've curated the most-read tips from 2016, to pinpoint topics that are most important to candy makers.
From troubleshooting tips to sky-high merchandising inspiration, plus a customer service must-read, the following posts deliver quick and easily executed tips to simply the lives of confectioners, like you!
Suffer from sweaty sea salt caramels? Take tips from fellow candy makers and RCI members on how to avoid this common problem.
Get step-by-step instructions for creating this eye-catching truffle tree.
RCI MEMBER BONUS: Click here to login to RCI’s member site and snag three variations of ganache recipes on page 9 of RCI’s Kettle Talk magazine.
Nobody likes hard, dried-out marshmallows! Keep your ‘mallows soft and pillowy all year long with this popular tip of the week.
An oldie, but a goodie, this throwback from 2012 covers four customer service basics that are too important not to review with your team on a regular basis.
Bloom is easily identified as one of the most common problems facing candy makers. No surprise, this post tops the list with common causes of chocolate bloom, as well as simple solutions.
Tags:
bloom
Candy Hacks
Candy Making
Caramel
Chocolate
Chocolate Production
Customer Service
Employee Management
Idea Sharing
Marshmallow
Merchandising
Problem Candy
Recipe
temper
Truffles
Tutorial
Permalink
| Comments (0)
|
|
|
Posted By RCI,
Tuesday, December 20, 2016
Updated: Wednesday, April 29, 2020
|
As a small business owner, it is easy to find yourself feeling isolated and even depressed, especially during the holidays. In fact, this is a common sentiment amongst entrepreneurs. It can be comforting and beneficial to have a strong network of like-minded individuals who understand your day-to-day challenges.
Every professional knows building a network is important. If your eyes are already starting to gloss over because a) you don’t have time, b) you don’t know where to start, c) you find networking to be intimidating, or d) all of the above, it’s time to perk up! We’ve identified 4 ways to build your network, plus, ways RCI can help!
- Seek out a mentor
A great mentor can offer guidance and support through the wisdom that comes with experience. There’s a good chance with any challenge you may be facing, they’ve lived it and can share what they’ve learned from both their mistakes and successes. Look for experienced leaders that you admire and respect through your local community or your industry.
RCI’s People to People Network is a great resource for identifying members within the same industry, who have voluntarily offered to share their knowledge with other RCI members. Within the People to People Network we have identified potential mentors, as well as their areas of expertise, including industry subjects such as tempering, equipment, formulations, facility design and more, as well as broader business topics like marketing, accounting, ecommerce, succession planning, etc. Sign in at retailconfectioners.org and find the People to People Network under the Member Resources tab.
- Attend social events
Of course, seeing what your local Chamber of Commerce or other local professional organizations have on the calendar is an option. If you’re looking for a group with more specialized interests, check out Meetup.com to find like-minded individuals gathering near you.
Providing opportunities to connect with fellow confectioners and industry suppliers is one of the pillars of RCI. As an international association, you can expect RCI to host a number of events for members and non-members across the US and abroad each year, offering fun and engaging ways to build relationships and share ideas. Visit retailconfectioners.org/events or follow us on Facebook to keep up on the latest events.
- Volunteer
As the saying goes, “you have to give to get.” You’d be surprised how quickly and effortlessly your network can grow when you volunteer.
Even if you’re already involved in a networking association, it can be awkward and intimidating to put yourself out there. By volunteering, making connections may come more naturally to you if you’re working with others on a specific task or project.
- Share your advice and experience
Even the busiest of us can manage to make time to post to their favorite social network now and then. A few minutes is all you need to join the conversation happening on RCI’s online forum, List Serve. Respond to inquiries and share your own quandaries in your pajamas, if you wish! Participate in troubleshooting topics ranging from chocolate production, marketing and business ownership and build your network in the process. Sign in at retailconfectioners.org and find List Serve under the Member Resources tab.
Tags:
Events
Forum
Idea Sharing
Leadership
List Serve
Mentors
Networking
Owning a Business
Resources
small business
Tools
Volunteer
Permalink
| Comments (0)
|
|
|
Posted By RCI,
Tuesday, December 13, 2016
Updated: Wednesday, April 29, 2020
|
The mention of freezing chocolate products not too long ago was looked upon by candy makers as taboo. The two main concerns were “the product will bloom” or “the taste will be lost.”
Today, with new freezing systems and a better understanding of how to freeze products, it has become commonplace in the industry. Some of the largest manufacturers freeze products to keep up with seasonal demands.
In this excerpt from RCI’s 2010 spring regional conference, RCI member Mike Koch, of Morely Candy Makers/ Sanders Candy, offers 4 simple steps for successfully freezing and thawing chocolate, plus maximum storage times for both filled pieces and solid chocolates.
Freezing:
1. Prepare the product
· Shrink wrap or wrap as tight as possible, making the package air tight.
· Double shrink wrapping stock boxes is the best method if you use that type of packaging.
· If you don’t have a shrink wrapper, a double layer of plastic wrap will work.
2. Maintain a stable freezing and thawing process.
· Most household or small commercial freezers can consistently maintain temperatures with short thaw cycles, if any.
· Opening and closing freezers increases humidity in the units, thus the need for defrosting.
· Larger operations should utilize freezers that have defrosting cycles.
· Proper freezer drainage and regular maintenance is key to ensuring stability.
· Evaluate defrosting time regularly. If this process takes too long, product packaging could get wet. If it is too short, the cost of freezing will increase due to the use of power.
Thawing:
This may be the most important part of freezing.
1. Remove product from the freezer
· When removed from the freezer, product should be stored at 60 degrees Farenheit, with limited humidity.
2. Create air movement around the thawing package
· Smaller operations can remove a stock box from the freezer and place it on a counter with a small fan blowing on the package.
· Larger operations can put a pallet on a rack with a fan blowing on one end.
· Do not open the package or remove the wrap until the product temperature rises up to the room temperature.
· When opened at room temperature, the product will look and taste the same as it did before freezing.
For best results, thaw and sell frozen products within the recommended times below.
· Filled pieces and truffles should be 3-4 months.
· Solid chocolate pieces should be 6-8 months
Freezing is not for everyone, but for the companies that do freeze and do it right, it is a major part of their planning and operations. You cannot cut corners or hurry this process. It is a way for smaller confectioners to purchase products and reach the minimum manufacturer requirement. It will increase your shelf life a few months and will not harm the products.
Tags:
bloom
Candy Making
Chocolate
Chocolate Production
Freeze
Holidays
Shelf Life
Storing
Thaw
Permalink
| Comments (0)
|
|
|
Posted By RCI,
Tuesday, December 6, 2016
Updated: Wednesday, April 29, 2020
|
Customer service specialists for L.L. Bean, Inc., an outdoor retailer widely recognized for their exceptional customer service, led an educational session on the subject of customer service during RCI’s Fall Regional Conference in Portland, Maine in 2015. Liza Gerry and Valerie Marshall, who each have nearly thirty years of experience leading customer service initiatives at L.L. Bean, shared five tips to make customer satisfaction a cultural attribute of your business.
BONUS: We’ve added specific ways you, as a retail confectioner, can apply each tip to your sweet business.
Top Five Customer Service Tips
- Empower employees to do the right thing – Develop a service culture where your employees feel they are brand ambassadors, who have as much confidence in your brand as your most loyal customers.
How do I apply this to my business? To create your own brand personality, think about what cultural attributes are most important to you and your business. Offer 3-5 characteristics for your staff to focus on and share examples of how these attributes can help them address customer service in a way that best reflects your brand.
Print reminder cards, like the one below, and post them in visible areas such as the break room, in the restroom and near the cash register. Provide extra copies for staff to place in their private workspaces.
- Invest in training and communications – Never assume your team shares the same viewpoints on customer service as you do. Each member of your team brings their own unique personality and experience, which are like puzzle pieces that make up your company culture.
How do I apply this to my business? Clear expectations for customer service should be a key element of your employee training, just as important as dress codes and safety policies.
Additionally, ongoing communication is vital to remind staff of the company’s customer service policy. Share tips on how to achieve customer satisfaction through regular team huddles, a private Facebook group for staff or by printing newsletter-style handouts.
- Let customers define “good service” – According to L.L. Bean’s President and CEO, Chris McCormick, “you can’t tell customers, ‘you will be satisfied’ – they need to arrive at that conclusion on their own through the service experience itself.”
How do I apply this to my business? Provide opportunities for customers to share their feedback on your service through a social media site or an email survey. Even if the feedback is negative, it gives you the opportunity to make improvements and lets your customers know you value them.
- Offer a consistent, high-quality experience before, during and after their purchase across all channels to show you’re engaged with them throughout their journey.
How do I apply this to my business? To ensure you are consistently offering the best customer experience, play the role of a consumer regularly, both in-store and online. This will help you identify areas where improvements are needed.
- Guarantee 100% customer satisfaction – Satisfied customers make repeat customers.
L.L. Bean’s 100% Satisfaction Guarantee is the pinnacle of their customer service efforts and appears on their website, in their catalogs, in their stores and on every single receipt. While this guarantee serves their customers very well, according to Liza it serves L.L. Bean very well by making their customers the best “vocal champions” of their customer service. Clearly, making this worth standing behind.
How do I apply this to my business? What guarantee could you offer that would ensure your customers are 100% satisfied with your product or service. Consider offering a freshness guarantee. Clearly define what it means to be “fresh” and include a made-by date on each package. This gives customers the confidence that they are getting fresh products with every purchase and it gives you the opportunity to talk about it a lot.
Tags:
Customer Service
Education
Employee Management
Owning a Business
Quality Control
Permalink
| Comments (0)
|
|
Print Page
Blog Home
All Blogs
RSS
