Running a confectionery business isn’t just about great products—it’s also about people. The ability to truly connect with others has become one of the most valuable skills in any workplace, but it’s not always easy to get right.

In this engaging and practical keynote, you’ll learn how to better identify what your team and customers need—and respond in ways that build trust and connection. Through empathy, active listening and perspective-taking, you’ll strengthen communication, foster collaboration and create an environment where people feel heard and valued. When your team feels connected, communication improves, morale increases and day-to-day operations run more smoothly—fueling a more energized and successful business.

Nina Meehan is a Brilliant Communication™ specialist, speaker, and coach who empowers leaders, teams, and organizations to communicate with clarity, confidence, and impact. As the founder and CEO of an award-winning entertainment company that has reached over a million people worldwide, she blends creative storytelling with strategic communication to drive innovation and engagement. A two-time TEDx speaker and internationally recognized creative leader, Nina has collaborated with Tony Award–winning companies and EGOT artists, and her work has been featured in The New York Times, Los Angeles Times, ABC, NBC, and CBS News. She holds degrees from Northwestern University and the University of San Francisco and is pursuing a Ph.D. in Creativity, Innovation, and Leadership.

Kettle Talk
RCI Member Exclusive
Tuesday, June 9  |  9:00 AM

Unlock the secrets to making exceptional confections during this open forum discussion. Come with your questions and expect to cover topics ranging from production, marketing and merchandising to business operations and more. Participants may submit questions at the registration desk in advance or pose questions directly to the group during the session. Not a member? Click here to learn how RCI can help you build your sweet business.

Candy Clinic
RCI Member Exclusive
Tuesday, June 9  │  10:00 AM

NEW for 2026! Candy Clinic setup is Monday, June 8 from 4:30–5:30 PM at The Westin.

Candy Makers: Bring your best ideas, from product and packaging innovations to new holiday creations! Compete for the most votes from your peers and take home an award!

This interactive session is a long-standing RCI favorite where members present their most successful ideas in short presentations. It's a great opportunity to see what's working for others across the industry and gather fresh inspiration for your business. Attendees vote for their favorite entries, with winners announced at the Awards Banquet on Wednesday evening. Additional honors include Best First-Time Entrant and the President's Choice Award. Not a member? Click here to learn how RCI can help you build your sweet business.

To participate, email events@retailconfectioners.org. Companies may enter up to two categories.

Categories include:

• Best Summer Idea
• Best Fall Idea
• Best Christmas Idea
• Best Valentine's Day Idea
• Best Easter Idea
• Best Marketing/Merchandising Idea
• Best Packaging Idea
• Best New Piece
• Best Innovation

Roundtable Discussions: Conversations for Candy Businesses
Wednesday, June 10 │ 1:00 PM

During this education session, participants will have the opportunity to join small groups to dive deeper on specific topics related to confectionery businesses. This refreshed take on RCI’s popular roundtable discussions encourages open conversation, idea sharing and peer-to-peer problem solving.

Path to Purchase: The In-Store Experience
Keith Albright, Cargill Cocoa & Chocolate
Wednesday, June 10 │ 2:30 PM

Join us for Part 2 of our Path to Purchase series, focused on what happens once customers arrive at your shop—no prior participation required. From the moment they step out of their car to the time they make a purchase, we’ll explore the in-store cues, experiences and touchpoints that influence what they buy and how much they spend. You’ll gain practical, actionable ideas to enhance the shopping experience, drive sales and build lasting customer loyalty.

Keith Albright is the Consumer Insights Lead for Cargill’s North America Bakery & Confection team, with 25 years of experience in consumer insights and analytics. His background spans the food and beverage industry, where he focuses on identifying consumer needs and uncovering opportunities for growth.

Pair It Right: Matching Chocolate with Centers

Cara Watkins, Blommer Chocolate Company
Wednesday, June 10  |  3:30 PM

Ever wonder which chocolate or compound will go best with your piece? This session explores how different centers pair with chocolate and compounds. Learn about a range of water-based and fat-based centers, along with the fundamentals of chocolate and compound composition. Then compare how each interacts across applications. Through an interactive demonstration, you’ll discover ways to analyze pairings from a sensory perspective—helping you identify what combinations work best and apply these techniques to your own confections.

Cara Watkins is a Research & Development (R&D) Chef and Scientist at Blommer Chocolate Company, with over 17 years of baking and pastry experience and 11 years in research and development. She is a Certified Research Chef with multiple degrees, including an A.A.S. in Baking and Pastry Arts, a B.A. in Hospitality Management, and a B.S. in Culinology. Throughout her career, Watkins has worked at widely recognized fine dining establishments both in Chicago and France. She interned under chef Simon Scott at the Michelin-starred Bistrot Saveurs, as well as at the Peninsula Hotel and Union League Club of Chicago, and, alongside her studies, she joined the pastry team at Everest Restaurant, which garnered recognition worldwide from the James Beard Foundation, Michelin Guide, Relais & Chateaux and Les Grandes Tables Du Monde. She took her passion, experience, and love for fine dining pastry beyond the restaurant and into the classroom, where she served as a Teaching Assistant for pastry students at Kendall College before moving into other sectors of the food industry. The culmination of her education and experience led Cara from back of the house to research and development positions at Tone Products, VJI, Flavorchem, and now Blommer Chocolate Company. At Blommer, she has found the perfect harmony of baking, pastry and research and development.