- THE MAGAZINE
- FOOD MASTER
If you find yourself wondering how to transform your manufacturing operations to achieve higher levels of profitability as we enter 2011, I’ve got some good news and some bad news.
The bad news is, most likely, you’ll be asked to stretch the budget once again and obtain even more efficiency from both your equipment and people. The good news is there are many resources that can provide assistance, although sifting through the numerous supplier solutions, trade shows, publications, webinars and events can sometimes be overwhelming. But I want to let you in on a little secret.
Did you know more than 95 percent of the surveyed Food Automation & Manufacturing Conference & Expo attendees each year rate the event as excellent? The reason I’m telling you this is twofold. First, true innovation is within your reach. Second, one of the best ways to achieve it is by networking with food industry colleagues in an educational atmosphere.
In addition to top-notch food and beverage executive speakers from Campbell Soup, Kraft, ConAgra, Heinz and more who’ll discuss innovation, continuous improvement and sustainability, we’ve expanded the 2011 program to also delve into technical topics such as CIP, combustible dust and plant safety, robotics and metal detection/X-ray equipment, all presented by food and beverage processors.
If you’re not one of the Food Engineering readers who attend the event each year, I urge to consider joining us at the Palm Beach Ritz-Carlton on April 3-6, 2011. Turn to pages 110-111 in this issue or visit www.foodautomationconference.com to view the full schedule and to register for the early bird discount.
We’re offering an expanded number of sessions and topics in 2011, outstanding speakers, fantastic networking opportunities and reasonable hotel rates in a luxury atmosphere. This 2011 combo is one you shouldn’t miss. I look forward to welcoming you to this special industry event in April.