Tip #61: How to Properly Clean Your Moulds

Now that you’re finished with those Valentine’s Day moulds, it’s time to clean and put them away until the next holiday season. Be sure to follow these steps courtesy of RCI associate supplier member Tomric Systems, Inc. to take the best care of your moulds:

Because moulds are made of plastic, upkeep is minimal. At the end of the season, moulds need to be washed, well rinsed, dried and stored in a cool, dry location. If maintained, the moulds will have a shiny finish and release a nicely glossed piece of chocolate.

• Wipe with 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.

Find additional mould care resources on Tomric Systems, Inc.’s website.

RCI Members: Our recent Kettle Talk publication contained an article with these step-by-step instructions. Access this and other member-only Kettle Talk articles by signing in to the RCI website as a member.

Tip #60: Create a Memorable Phone Number

1-800-FLOWERS knew exactly what they were doing when they created their phone number. They created something memorable that connected directly to the products and services they provide: flower delivery.

So, do you know what your phone number spells? We’ve found a cool tool online that will tell you and also may help you create a phone number your customers will have a hard time forgetting.

How do you use phonespell.org?

1. Enter your full phone number and see what words and phrases it spells. You’ll see a variety of possible combinations and words. See if any of these could work to your advantage to make your phone number easy to remember.

2. Enter the start of a phone number and see what words start with those digits. If you’re just starting out or looking to create a new memorable phone number, you can see what possible combinations you have to work with. If you know that your phone number has to include a certain set of numbers (i.e. area code), see what words start with those digits to get your creativity rolling.

3. Enter some letters and see (and even dial) the corresponding number. So you want to create a memorable phone number and you’ve narrowed the key words for your business down to a select few. On phonespell.org you can enter the word or words you want to include and find out what number combinations those create. You can even dial it to see if someone already has that phone number combination.

By creating a memorable phone number, your customers (both current and potential) will always know who to call when they need a chocolate and candy fix!

If you create or already have a memorable phone number, we want to hear about it – leave us a comment below!

Tip #59: Welcome Your Email Subscribers

What do your email subscribers receive when they sign up? Is it a standard non-customized message saying “Thanks for signing up? This week’s tip is to take the time to customize a welcome message to remind them why they signed up for your emails in the first place.

After someone signs up for your emails, most email marketing programs have a standard welcome message that can be customized. Take a moment to thank them for signing up, inviting them to connect with you on social media (Facebook, etc.) and including an email coupon. By including a coupon, you’re reminding them that being a subscriber to your email list has value. Have the instructions say to print the email as the coupon and that it expires 30 days from the date it was emailed. By including an expiration date, they will be motivated to return to your store.

RCI Members: Still need to start your email marketing campaign? As a member, you receive a discount for Constant Contact email marketing. For details, visit the RCI website click on Member Programs under the Member Resources tab when signed in as a member.

Tip #58: Be Prepared for Last-Minute Valentine’s Shoppers

We’ve seen the pictures on Facebook and Twitter and we know many of you have your stores beautifully merchandised and decorated for Valentine’s Day. This week we want to remind you to keep plenty of those Valentine’s goodies in stock until the beloved holiday.

Typically, Valentine’s Day sales are last-minute purchases, mainly the last 48 to 24 hours. Therefore, you want to be sure you have enough product available in store until the final day.  Avoiding out of stock situations will help those last-minute customers know they can count on your candy store to be there for them year after year when they need it.

Worried you’ll have lots of product left over? Use ribbons and cello caddies to carry out the Valentine’s theme because they can easily be swapped out for Easter colors to avoid having to place the product on your after-holiday clearance shelf.


Photo courtesy Phillips Candy House

Tip #57: Get a Generator for Back-up Power

No electricity. It can happen to anyone, right? Whether it’s 100 degrees outside and the AC units get overheated, or it’s 10 degrees outside and you lose power due to a snow or ice storm, no power can be detrimental for chocolate and candy makers. So this week’s tip is to invest in a generator for your business so you have access to back-up power.

Generators are gas or diesel-powered devices, which provide temporary electrical power. Whether it means keeping your store cool so chocolates don’t melt or keeping the tempering machine running so your employees can keep making product to fill shelves at Christmas-time, having a back-up generator is sure to save you a potential headache.

So, how do you choose a generator for your business?

1. The type of generator you want depends on the purpose. Portable generators are good for providing relatively small amounts of electricity for remote use or back-up systems. Learn some of the basics of generators at FindGenerators.net.
2. Take your existing power availability into account for larger models of generators (tip: check your electricity bill to get an idea of the power you use). Consider things like power output, maintenance and fuel costs when deciding which generator is best for your business.
3. View a video and in-depth buying guide covering generator types, features, and wattage requirements at Consumer Reports.
4. Find generator usage tips here, and then check out safety and related generator information at Red Cross, including buying the right model for your utility restrictions, proper maintenance and refueling tips.

Now, if you lose power, you (and your chocolates) won’t be left out in the cold (or heat)!

If you have tips or experience with buying generators for your business, share them with fellow readers in the comments below.

Tip #56: Join the Super Bowl Madness

Super Bowl is a week from this Sunday and according to this infographic on 2012 Super Bowl parties, more than $50 million will be spent on food for Super Bowl parties across the country. That’s why this week’s tip is to join the madness and incorporate a few Super Bowl themed items in your candy store.

While you can’t legally use the logos and likeness of the competing Super Bowl football teams, you can use their team colors to create beautifully themed hostess gifts and party platters. How about football shaped cookies using icing with team colors? Or, try football shaped chocolate moulds with a stick in them to make football pop bouquets. Since eight million pounds of popcorn were consumed at Super Bowl parties last year, consider making salty snacks such as popcorn and pretzels mixes. The product possibilities are endless!

Be sure to spread the word among your customers using your website, Facebook, Twitter, Pinterest and whatever social media networks your customers are accustomed to, and encourage them to come to your store for their Super Bowl party treats. Remember, great pictures speak a thousand words so be sure to post beautiful pictures.

Do you have other ideas for joining Super Bowl madness and your candy store? Please share them in the comments below!

Tip #55: Incorporate Color Trends with Ribbons and Embellishments

Have you already set your packaging colors for Valentine’s Day and other spring holidays but want to incorporate the newest color trends and combos? Invest in a few spools of great ribbon or stylish embellishments and you’ll be on trend in no time!

We’ve gathered a few creative uses of emerald green, Pantone’s 2013 Color of the Year, from Pinterest to inspire your 2013 packaging and design creativity. Let the creative juices flow!

Bright Ribbon:

Source: factorydirectcraft.com via Fawn on Pinterest

Classy Embellishments (great for wrapping a classic 4-piece box!):

Source: etsy.com via Nadine on Pinterest

Bright Accents:

Source: houzz.com via Rochelle on Pinterest

Fresh Color Combo:

Source: blog.2modern.com via 2Modern on Pinterest

Fun Pattern:

Source: elledecor.com via Pottery Barn on Pinterest

Tip #54: Check Out RCI’s New Website

At Retail Confectioners International, we’re excited to announce the launch of our new website, retailconfectioners.org!

Last week we officially launched the new RCI website. We’ve been hard at work over the last few months completely revamping our website to better meet the needs of our members and provide information to the confectionery industry. With the new drop-down navigation menu and search functions, it’s easier than ever to find the information you need. Plus, we’ve provided easy access to free industry resources, including:

• Classified Ads – see what’s for sale or wanted by chocolate and candy makers
• RCI Events & Education Courses – view a calendar of upcoming events and courses
• Book Recommendations –  find a list of books recommended just for chocolate and candy makers
• Chocolate Holidays – discover history and fun facts about popular candy holidays
• Free Industry News – access a list of free industry news resources and links to sign up
• How Chocolate is Made – access information about how chocolate is made, beginning from the bean

We hope you’ll take a minute to visit the RCI website and add it to your list of bookmarked sites to visit often. If you’re not an RCI member, we invite you to click on the Membership tab to learn more about how a membership in RCI can help your business by connecting you to relevant information and fellow confectioners across the globe!

RCI Members:  Sign in as a member to the new RCI website and access member-only resources, including an RCI Member Community to engage directly with fellow RCI members. Need your username and password? Just call RCI at 800-545-5381.  

P.S. Are you headed to the Philly Candy Show? Be sure to stop by the RCI booth (#512) to meet RCI staff and learn more about RCI membership, events and more.

Tip #53: Begin the New Year with a Day of Rest

Happy New Year!!

We all know how important it is to rest, yet so few of us actually take the time to do it. So, this week’s tip is to take the day off from work, or at least a day this week, to rest and get rejuvenated for the coming year.

Whether resting for you means enjoying a day at the spa, spending a day at home watching movies with loved ones, or engaging in retail therapy (aka shopping), take some time to relax and prepare yourself for all that 2013 has to offer.

As Leonardo Da Vinci said, “Every now and then go away, have a little relaxation, for when you come back to your work your judgment will be surer.” 

Tip #52: Celebrate and Remember 2012

A couple weeks ago we reminded you of the importance of setting goals for the coming year. Today, we’re reminding you to take time to celebrate and remember 2012.

Was 2012 a standout year for you and your business? Take time to celebrate with your employees and your family!  Take a step back from running the business to thank your staff by taking them out to lunch or have a family fun night out. Get others involved and have staff name their favorite part of 2012 or a personal celebration from the year.   

It’s also important to take time to acknowledge and remember any difficulties or challenges from 2012. Acknowledging what you've learned from those difficulties along the way and giving your staff the opportunity to acknowledge those challenges ensures they weren't in vain.

Now go make your celebration plans!

What are we celebrating here at Retail Confectioners International? An entire year of tips! That’s right, this week marks Tip #52, the final tip for the year 2012! Stay tuned for another great year of tips for retail chocolate and candy makers in 2013!

Tip #51: Focus on a Winter Theme

We have just a week until Christmas so this week’s tip is to actually stop making Christmas-themed products and packages. I know, it sounds crazy, but we promise it makes sense. If you instead focus these next few days on putting together winter-themed items (think snowmen, snowflakes, etc.), then your items will still be applicable gifts after the holidays and into the New Year.

Below find some snowman-themed ideas we found on Pinterest to get your creative juices started. Be sure to share any winter themed product ideas in the comments below.

Merry Christmas!

Source: snackpicks.com via Joy on Pinterest

Source: goodhousekeeping.com via Teresa on Pinterest

Source: crazydomestic.com via Red on Pinterest

Tip #50: Swab Test Your Production Area in Busy Times

Most candy makers would probably agree it’s easier to keep a super-clean facility when the bows and boxes aren’t flying during the holiday season. But how is your staff doing with keeping the cleaning schedule when there seems to be no extra time in the day?

One way to stay on top of this is to test the cleanliness of your facility on a regular basis. We don’t mean a visual test where you look to see if the area appears clean but an actual scientific test for allergens, sanitation, etc.

You can buy sample test kits and do an on-site test of a variety of areas in your production zone. During one of our recent Kettle Talk panel forums, a member recommended buying sample test kits from Neogen. Using their food allergen tests you can do on-site tests to detect the target allergen (see list of allergens here) in ingredients, liquids, clean-in-place rinses, finished foods, and on environmental surfaces. They also have sanitation tests to detect the amount of food residue and other organic matter, such as bacteria, yeast and mold, that may remain after cleaning.

Please note this is just one company that was recommended from one member to another at our event and others are likely available to you by searching online. If you also want to send swabs off to a lab to be thoroughly tested, Silliker Labs, who presented at the 2012 RCI Spring Regional event, also provides food testing and sanitation information for confectioners and food facilities.

Do you have other tips for maintaining a clean food facility in the midst of your busiest production schedules? Please share with our blog community in the comments below!

RCI Members:  Access additional materials on Good Manufacturing Practices on the member side of the RCI website. Our new website being revealed in January will have a page dedicated to just this topic. 

Tip #49: Set SMART Goals for 2013

 "If you aim at nothing, you will hit it every time."  ~ Zig Ziglar

This popular quote motivates us to consider our goals for 2013 and how we’re going to meet them. But we also know that if we don’t set SMART goals, then we’re less likely to accomplish them.

What is a SMART goal?

Specific – Be specific about your goals. For example, rather than “Increase sales,” state “Increase sales of wedding favors by $2000 by August 1, 2013.”

Measurable – Setting a measurable goal helps you to know if you’ve met your goal and to gauge progress throughout the year. Answer questions such as ‘How much?’ and ‘By when?’. For example, “We will increase corporate sales by 5% ($5,000 in sales) in the 2013 calendar year.” Note that if you use a percentage, it’s a good idea to determine the actual amount ahead of time.

Attainable – Set goals that are both realistic and attainable. You want to stretch yourself and your team to reach new heights, yet not set goals that seem unrealistic and therefore discouraging to attempt.

Relevant – Choose to set goals that are relevant to your business’s mission, vision and culture. Relevant goals will matter to your entire team and help drive everyone forward to meet them.

Time-bound – Give yourself a target date. If there are multiple steps you can take throughout the year to meet the goals, assign a target date for each step.

When making goals for your business include your staff in the process and they will take ownership of the goals. The more ownership your staff takes, the harder they will work to meet those goals.

Share your 2013 goals! Leave us a comment and let us know what goals you’ve set for yourself and your business in 2013.

Tip #48 Set a Thermometer Alarm Below Desired Temperature

Especially as the holidays come upon us, candy makers are busy. That’s why this week’s tip helps you manage your time and maintain the quality of your candies.

This past year, we had a Good Manufacturing Practices series in Kettle Talk, our quarterly newsletter magazine for RCI members. The most recent article included a great tip for quality control we just had to share:

Set your candy thermometer with an alarm for a degree or two lower than your cooking time to ensure you don't overcook.

It’s brilliant, right? Now when you start a batch of caramel and walk away to work on packaging, you’ll be alerted to the candy cooking process with enough time to remove it or begin the next step before it gets even one degree too high.

Looking for suppliers of thermometers with an alarm? RCI members can access RCI Buyer’s Guide on the member side of the website or call the RCI office to be connected to a supplier.

Tip #47: Create Community with Employee Potlucks

“Just by eating together it makes you feel psychologically closer.”  ~ David Givens

This week we have some great tips to build community among your staff! And, yes, of course they all have to do with food. 

• Trying to figure out what you’re going to do with those Thanksgiving leftovers? Why not have an employee potluck the Friday or Saturday following Thanksgiving? Remember, Small Business Saturday is the Saturday afterThanksgiving. If you have focused marketing efforts on this, it might be a great day for an employee potluck since your employees will hopefully be very busy. We all know that sharing meals together can create community and camaraderie.

• Or, host an Employee Chili Contest for staff. Post a fun flier or bill stuffer in their paycheck to announce the contest and provide a fun way to do informal voting among staff. Award the best chili maker with a store gift card or even paid time off.

• Host Crockpot Saturdays among staff and invite them to bring in a crock pot with an appetizer, main dish or dessert to share with staff on busy retail days. Post a sign-up for each dish in the kitchen for the month and ask employees to select a day to share a dish. Note, only staff who share a dish get to eat a dish on that day.

• Show your appreciation for staff and provide lunch for them on some of the busy retail days at your store. Swap lunch for chocolates with a local restaurant or caterer and thank your employees all at the same time. Or, start a new tradition and host an annual holiday meal for your team at the store even after December 25.   Employers could also provide a snack basket for their employees like pretzels, granola bars, fun drinks, etc.

Do you have other ideas/tips for building community with your staff? We'd love to hear them in the comments below!