Tip #115: Keep Samples of Your Product on Hand

This week’s tip will help keep you on track for quality control. Take a sample of every product, label appropriately (lot code, date, etc.) and freeze it for a set amount of time. Then, if a customer calls and complains for any reason about your products, you have a frame of reference to be able to say this is the condition the product was in when it left our facility.

One RCI member does this and has a ziplock bag for each day. The company keeps the product for four months and then discards it. Regardless of how long you choose to keep the product, be sure that you have a system for organizing it within your freezer so that you can easily find the items and then also easily discard of them when the time period for keeping them has passed.

P.S. This week’s tip is from our Chocolate Boot Camp education course. Learn more about education courses offered by Retail Confectioners International at www.retailconfectioners.org/events.

Tip #114: Promote Wedding Favors In Your Store

Rheo Thompson Candies (Taken at RCI 2012 Fall Regional)

Wedding season is just a few months away which is what brought this week’s tip to mind. If you offer wedding or party favors, create a space in your store to let customers know!

By having a small display in your store of the types of favors available as well as the unique ways they can be packaged, you can easily showcase your offerings and potentially bring in additional revenue year-round by providing favors at events of all kinds.

You could even take it one step further and providing a pricing sheet. Some RCI members have a ‘menu’ of items that customers can take with them that lists what’s available as well as the prices associated with each item. Be sure to offer customized options as well – you never know what creative idea may spark a new product or offering you could add to your menu!

Tip #113: Measure Mould Temperature

Looking to master moulding? We have a tip this week from the RCI Mechanics of Chocolate Moulding course held last September.

Moulds should be slightly cooler than the temperature of the chocolate you are putting into the mould. If your mould is too cold it will shock the chocolate and if it is too warm it will break the temper of the chocolate. Therefore, you should measure the temperature of your moulds before pouring chocolate into your moulds.

How do I measure the temperature of my moulds, you might ask? By using a thermometer, of course! Infrared thermometers measure the surface temperature of plastics and therefore are great for measuring your plastic moulds. A good rule of thumb is to aim for around 85 degrees Fahrenheit.

A variety of infrared thermometers are available for purchase online. The following companies are listed under Machinery & Equipment (subcategory: Utensils) in the RCI Buyer’s Guide and may also have the thermometer that you need for your candy kitchen:

Chef Rubber
ChocoVision Corp.

Hilliard’s Chocolate System

International Foods & Ingredients, Inc.

Linnea’s Cake & Candy Supplies, Inc.

Savage Bros. Co.

Union Confectionery Machinery

RCI members can access the RCI Buyer’s Guide online by signing in to the member side of the RCI website.

P.S. We’re hosting our Chocolate Boot Camp education course this week. Check out the RCI Facebook page to view photos!

Tip #112: Improve Your Emotional Intelligence

Emotional intelligence is defined as the capacity to be aware of, control and express one's emotions, and to handle interpersonal relationships judiciously and empathetically. As a business owner and/or manager, your level of emotional intelligence (EI) can mean the difference between having happy, productive employees who respect your leadership and having employees who feel uncomfortable with your management style.

The good news is that EI is something that can be developed; therefore, this week’s tip is to improve your EI quotient. To help you get started, here are 10 strategies to improve your emotional intelligence:

1. Learn to Listen
2. Adapt to Situations
3. Never Give Up
4. Communicate
5. Empathize
6. Setting Priorities
7. Go the Extra Mile
8. Forgive
9. Show Courage in Difference
10. Be Optimistic, Smile

Pick one strategy at a time from the list above to work on and before you know it, you’ll have enhanced relationships in both your professional and personal life.

This week’s tip was inspired by an education session presented by Geri Grossman at our 2013 Fall Regional. Save the date for the 2014 RCI Fall Regional Conference this August 25 - 27 in Las Vegas!

Tip #111: Store Mint in a Different Room or Container

In honor of Chocolate Mint Day next week (February 19), this week’s tip reminds you to have all mint-flavored treats stored separately from other confections.

While mint is refreshingly cool and goes great with chocolate, it is also an overwhelming flavor that can seep into the flavor of your other candies and chocolates. Therefore, it is recommended to store your mint flavoring as well as products containing mint separate from other goods. Some candy makers make a lot of mint chocolates and find that a completely separate “mint room” is necessary but if that is not the case for you, storing them in sealed containers will at least seal in the flavor.

Do you have other ways for storing your mint flavored products? Please share them in the comments below!

We hope you have a Happy Valentine's Day!

Tip #110: Rice Krispy Treat Conversation Hearts

Conversation hearts have been around for more than 100 years and are still an extremely popular candy around Valentine’s Day. This week’s tip is to make a larger version of this seasonal favorite using Rice Krispy treats.

You can easily do this by taking a sheet of Rice Krispy treats and using a heart-shaped cookie cutter and then dipping the hearts in colored confectionery coating. After the coating has set for a bit, write custom sayings on the hearts using another different color of coating.

Another quick idea – allow shoppers to customize their treat with a personalized saying! Now you have a quick and easy Valentine’s product and your customers will love the chance to get their valentine a custom treat.

Tip #109: Use Nonpareils to Decorate Chocolates

Here’s a quick and easy tip for you! Looking for an easy way to add color to your chocolates and decorate your moulds? Nonpareils are a great option and a little bit goes a long way!

For example, decorate Easter eggs and bunnies using nonpareils to add Spring colors. Or, since Valentine’s Day is just around the corner, use a mixture of pink and red nonpareils to decorate chocolate lips and hearts. And later in the year, place a bit of melted chocolate on the eyes of a moulded jack-o-lantern after it is set and and then sprinkle with orange and yellow nonpareils for a spooky Halloween glow.

You can get creative and have fun with this tip at each holiday!

Last week RCI was on a Winter Getaway in Barbados, building connections with fellow candy makers and suppliers. Check out photos on the RCI Facebook page!

Tip #108: Care for Your Community

This week’s tip is to make caring for your community part of your company culture. As a business you have a great opportunity to give back to the community that supports you and to provide opportunities for your staff to give back as well.

Volunteer together as a staff   The options for volunteering as a group are endless - serving a meal at a soup kitchen, preparing a meal for the families at the local Ronald McDonald House or doing yard work for a senior citizen are just a few ideas to get you started.

Make product donations to local charities  Most candy and chocolate stores are asked for product donations on a regular basis. Are you giving? While donating to every single request may not be financially feasible, consider creating a policy for these requests such as a set number per month on a first-come, first-serve basis.

Provide paid volunteer hours for staff  By providing paid hours for your staff to volunteer, you are solidifying that this is an important part of your company culture. Consider providing two hours per month for your employees to give back to your community. Best practice would be to require a form be signed by a supervisor where they are volunteering to ensure accountability.

It has been shown that individuals who volunteer have higher life satisfaction. And satisfied employees often are going to be better workers. So, what are you waiting for? It’s time to get out and give back!

P.S. Kettle Talk, RCI’s quarterly publication, had a feature story and interview with Kriston Dean of Purdy’s Chocolates in the Jul/Aug/Sep 2012 issue. She discussed how they give back as a company. RCI members may access past issues of Kettle Talk by signing in on the RCI website.

Tip #107: Clean Behind Candy Cases

You’re very diligent to clean fingerprints and smudges on the front of your candy cases but have you given thought to how often you clean the inside of your cases and other fixtures? This week’s tip is to remind you that cleaning behind fixtures is just as important as cleaning the front of cases and fixtures.

As you know, presentation matters when it comes to displaying your beautiful chocolates and candies in the store. You may not think the inside of your cases would get dirty but dust could collect there in addition to smudges from moving product in and out of the case. A pristine case will help increase the perceived value of your products so take the time to ensure it is clean both inside and out.

How often should you clean the inside of your cases? That depends on how often the doors to the cases are opened, when product is moved, etc. Whatever you decide, be sure it is added to the cleaning schedule so employees don’t overlook this important task.

P.S. This tip was from the GMP series featured in the Jan/Feb/Mar 2012 issue of Kettle Talk. RCI members may access the entire series by signing in to the RCI website and viewing Kettle Talk issues from 2012.

Tip #106: Get Your Office Organized

Welcome to 2014! We hope you had a great time bringing in the New Year!

This week’s tip is to get your office organized. You’ve just been through a mad holiday season and orders and receipts were flying left and right. Now that December is behind us and before Valentine’s Day is upon us, it’s time to get your office organized again. We’ve found some great office organizing tips on Pinterest!


Organize the Papers on Your Desk with Labeled Folders

Use Clipboards to Organize Items You Need to Access Easily

Create Moodboards for Upcoming Merchandising/Packaging

Get Those Unruly Cords in Order

One last thing - get a labelmaker. We talked about this fantastic tool in Tip #7 and still think it will change your organizing life.

P.S. If you are heading to the Philly Candy Show this weekend, stop by the RCI booth and meet the staff! Be sure to mention you read the Tip of the Week blog!

Tip #105: Thank Your Staff for Hard Holiday Work

Now that the holiday season has passed, and before you begin forging ahead preparing for Valentine’s Day, this week our tip is to be sure you take time to thank your hard-working staff. Remember that your staff has different personalities. Some may feel appreciated with a verbal thank you; some may appreciate a card while others might enjoy a cup of coffee or other treat. Use a variety of methods to be sure your employees know they are valued and appreciated for the hard work and extra effort they put into making sure your business had a successful holiday season.

Need proof that it works? Check out this great infographic that illustrates the value of appreciating and thanking your employees:

Explore more infographics like this one on the web's largest information design community - Visually.

Happy New Year!!

Tip #104: Take a Break and Enjoy Your Family & Friends

From home to home, and heart to heart, from one place to another. The warmth and joy of Christmas brings us closer to each other.    - Emily Matthews

Today is Christmas Eve!

While we know you are likely still working hard to get your customers home with their favorite sweet treats for their families, today’s tip is to enjoy Christmas with your own loved ones. When you walk out the door of your office or store today, take a deep breath and leave everything else behind you to deal with on December 26 (or whenever you return to work). Focus on being 100% present to enjoy this special season with the ones you love most.

Merry Christmas, sweet friends!

Tip #103: Remind Employees of the Value of Customer Service

You may have more customers in your store this month than a typical month. Therefore, it’s imperative they have a great experience so that they return. That’s why this week’s tip is to remind your employees of the importance and value of great customer service. Below are a few items from a 2012 blog tip about customer service  to consider reviewing with your employees:

• Don’t just greet customers – greet them with a smile.
• Thank customers for their business and invite them to come back again.
• Be proactive – go to the customer in the store to offer assistance.
• Ask customers who call the store if they may be placed on hold rather than assuming and saying “Hold, please.”

By providing exceptional customer service, you just may turn that customer who walked in by chance into a new regular who visits your store for treats throughout the year.

Tip #102: Get Customers to Celebrate National Chocolate Covered Anything Day

Did you know this Monday, December 16 is National Chocolate Covered Anything Day? This week’s tip is to get your customers’ creativity involved in celebrating this fun candy holiday.

• Social Media - Ask customers fun questions on Facebook and Twitter such as, “If you could cover anything in chocolate, what would it be?”
• In Store – Have a suggestion box in your store. Customers can suggest items for you to cover in chocolate. Then, on December 16 sell some of the items in your store as unique holiday gifts. You might get a new best seller suggested! (Note, be sure to include a disclaimer that any used suggestions won’t be credited to the person who provided the idea.)
• Website– If you’re able to easily implement sales on your website, have a one-day special on some or one of your best selling chocolate covered items. Be sure to use social media and email to let your customers know they should visit your website to celebrate this candy holiday on December 16!

Please share with us in the comments some of the fun or funky items you end up covering in chocolate to celebrate this fun holiday!

Tip #101: Keep the Chocolate Curtain on Enrober Close to Centers

Out of respect for confectioners’ busy holiday schedules, December’s blog tips will be quick tips.

Have you had issues with air pockets showing up on your enrobed confections?  This week’s tip is to be sure the chocolate curtain on your enrober is as close as possible to the centers or confections being enrobed to avoid air pockets. If the curtain is too far above your centers, then there is more of an opportunity for air pockets to form.

This tip was shared at our 2013 Chocolate Boot Camp education course. Learn more about this hands-on course for confectioners at retailconfectioners.org/bootcamp.