Tip #185: Support the next generation of candy makers

Each profession serves its purpose for making the world go round, candy makers and chocolatiers just have a special way of making that journey so much more enjoyable.

If you are reading this, chances are you are pretty passionate about candy making. Whether your fondness came from a lifetime of learning through the family business or if it materialized more organically, that fondness keeps you coming back for more day after day.

As a treasured recipe is passed from generation to generation, so should the joy and love for the art of candy making. Keep the magic of the industry alive for generations to come by supporting the next generation of candy makers by mentoring a young family member or offering advice to a start-up. When doing so, keep in mind it may be just as important to share what you love about your business and the industry as a whole as it is to teach responsible business practices and time-proven techniques.

Share what you love about your business or the confectionery industry and your comment may be featured in the next issue of Kettle Talk, RCI’s quarterly magazine for members.

Not a member? Learn how RCI can help you build your sweet business at retailconfections.org/join.

Tip # 184: Register Your Business with the FDA

In an effort to protect the public and ensure safe food is provided by food manufacturers, the United States Food and Drug Administration (FDA) requires registration of all food manufacturing facilities. These regulations are part of the Food Safety Modernization Act enacted in 2011. We’ve provided answers below to some common FAQs regarding registering with the FDA.

Why is food facility registration a requirement?

Food facility registration will help the FDA determine the location and source of a potential outbreak of food-borne illness and quickly notify facilities that may be affected.

Who has to register?

The registration requirements apply to food facilities that manufacture, process, pack or hold food for human and animal consumption in the United States. Therefore, if you are a facility making chocolates and candies, then you should be registered with the FDA.

Do I register one time?

Food facilities are required to submit an initial registration to the FDA only once. After that, you must renew registration with the FDA every other year during the period beginning on October 1 and ending on December 31 of each even-numbered year. This means every food facility should be renewing their registration this year as 2016 is an even-numbered year.

Do I have to resubmit all information to renew?

FDA will provide an abbreviated biennial registration renewal process for a registrant of a facility that has not had any changes to its registration information.

Does it cost to register? There is no fee for registration or updates to a registration.

How do I register? Register online at FDA.gov by entering a search query for “Registration of Food Facilities,” or request the paper materials by calling 800-216-7331 or 301-575-0156.

How is registration confirmed? After you register your facility, the FDA will confirm the registration and assign a registration number. The information provided here is directly from the FDA website, FDA.gov. For direct links to materials from the FDA, including industry guidance for food facility registration, visit the GMPs page on the RCI website when signed in as a member (found under the Member Resources tab).

Not a member? Learn how RCI can help you build your sweet business at retailconfections.org/join.

Tip #183: Chalkboard Like a Pro

Even if you aren’t a skilled artist, creating beautiful and trendy chalkboard signs  can be achieved with these 5 tips and tricks from the pros.

• Use a Level and a ruler for straight lines and even spacing

• Pick your tool – mechanical chalk pencil, chalk pencil (intended for marking fabric when sewing), chalk marker or real chalk.

Four types of chalk as illustrated by Jones Design Company. From top to bottom: mechanical chalk pencil,
chalk pencil by Fons and Porter, chalk marker, and good, old fashion chalk

• A damp cloth and a handful of Q-Tips can work wonders when it comes to correcting mistakes and cleaning up smudges. 

• DIY stencils – If you plan to use an image more than once (your logo or a chocolate truffle with a swirl) make your own stencil with vellum paper. You can easily trace any printed image by placing vellum over the print. 

Depending on your skill level, creating artful chalkboards can take lots of patience and practice. If you don’t have time for either of these, try this quick and easy chalkboard hack from Buzzfeed.

Not a member? Learn how RCI can help you build your sweet business at retailconfections.org/join.

Tip # 182: Just Whip It: Truffles

For many, the truffle is the ultimate chocolatey confection. Made with high-quality chocolate and cream, traditional truffle centers are minimally processed offering rich flavor and a velvety mouthfeel.

Try a variation to the traditional truffle recipe, which will quickly become a new customer favorite.

For a light and airy melt-in-your-mouth truffle center, whip the cooled truffle center in a mixer until it becomes fluffy. With the incorporation of air, the color will become noticeable lighter. The final density will be approximately 0.75 gm/Ml giving your truffles a completely different texture, while keeping the same great flavor.

This is an excerpt from the first quarter issue of Kettle Talk in 2014. Click here to view the full article which offers more tips on making delicious meltaways and truffles as written by Randy Hofberger of R&D Candy Consultants, LLC.

Not a member? Learn how RCI can help you build your sweet business atretailconfections.org/join.

Tip #181: Get to Indy!

Click here for more information.

Are you a candy maker or chocolatier? Don’t miss RCI’s Annual Convention &Industry Expo in Indianapolis June 20-24, 2016.

Here’s 4 Quick Reasons Why You Should Get to Indy!

1. Touch, smell and even taste products from some of the industry’s best suppliers at RCI’s Industry Expo. When shopping for a piece of equipment, nothing beats the experience of seeing that enrober purr like a kitten right in front of your eyes. The same goes for examining packaging samples in your hands or taste-testing different varieties of chocolates until you find the perfect fit.

2. Something magical happens at RCI events. There’s a buzz of shared ideas and experiences throughout the week. This is a great way for candy makers of all levels of experience and expertise to get new recipe ideas, troubleshoot with suppliers, get ideas for your next promotion and make connections with other industry professionals.

3. Sharpen your skills and your knowledge with relevant education sessions designed for retail confectioners and taught by industry experts. Learn how advancements in technology allow business owners to operate a business by their fingertips and how industry innovations can lead to increased efficiency, just to name a few.

4. One of the most popular components of any RCI event are the behind-the-scenes tours. Through guided tours of manufacturing facilities and sneak peeks of storage rooms, awaits ideas and inspiration ready to catch fire. Nowhere else can you experience this level of idea-sharing. 

Not a member? Click here to learn how RCI can help you build your sweet business.

Tip #180: Celebrate American Heart Month in February

As if we needed another reason to “heart” chocolate, the scientific journal Heart published a recent study linking “habitual chocolate consumption” to a reduced risk of cardiovascular disease. Read it here.

This isn’t the first study to link chocolate to heart health. Other studies have also led scientists to believe that the plant compounds found in cacao beans, known as polyphenols, seem to improve the health of our blood vessels. Polyphenols cause blood vessels to expand, reducing blood pressure. Individuals with healthy blood vessels and healthy blood pressure are less likely to develop heart disease.

Unfortunately, there are no claims that chocolate is by no means the end-all, cure-all when it comes to heart disease or health in general. It is a good excuse to educate customers on the health benefits of chocolate next month and encourage trial of dark chocolate (65% cocoa or above).

Check out this fun video on the health benefits of chocolate, perhaps worthy ofsharing during American Heart Month.

Not a member? Click here to learn how RCI can help you build your sweet business. 

Tip #179: Get To Know Gluten

“Do your chocolates contain gluten?”

Chances are you’ve heard this question at least once or twice in the last year, if not in the last week.

January 13 is National Gluten-Free Day and if you’re not familiar with gluten, it may be time to get acquainted.

Gluten is a protein found in wheat, rye and barley. So sure, chocolate should be completely free of gluten. Before making any claims, do your homework.

Start by contacting your chocolate supplier, because even pure chocolate can contain gluten if processed on the same equipment as wheat. Next, look for gluten-containing ingredients in your chocolates. Common offenders are the products of wheat (cookies) or barley malt (a popular sweetener used in candy).

It is estimated celiac disease affects 1 in 100 people worldwide (Celiac DiseaseFoundation) and even more have gluten sensitivity, a wheat allergy or they are simply trying to avoid gluten for one reason or another. Regardless of their reason, the gluten-free segment has experienced staggering sales growth since the Food and Drug Administration released regulations for gluten-free labeling in 2013.

The Food and Drug Administration requires manufacturers to meet specific standards before labeling their products as gluten free by having their products tested in addition to following other manufacturing and ingredient sourcing protocols.

As an alternative, you may use the phrase “no gluten ingredients,” instead of “gluten free.” This lets the consumer know that there are no gluten ingredients in the product without full certainty gluten cross-contamination hasn’t occurred.

Regardless of your approach, consider ways to inform gluten-leary customers of products available for them. You may identify products that do not contain gluten with a special tag or even create a small display in your store. RCI member, See’s Candies of San Francisco, offers an allergen information list noting which of their candies are unsafe for customers with common food allergies such as nuts, eggs, soy, dairy and gluten. 

Not a member? Click here to learn how RCI can help you build your sweet business.

Tip #178: Stick To Your Resolutions

It’s day five of 2016. Are you still holding strong to your New Year’s resolutions?

If so, you may be with a dwindling crowd. Did you know that although 45% of Americans make New Year’s resolutions, only 8% succeed in sticking to their goals (Statistic Brain)?

Set yourself up for a win-win in 2016, by setting SMART goals!

The SMART acronym can also help you set goals for your team. Click here for a list of questions that will help you define SMART goals for your team.

Not a member? Click here to learn how RCI can help you build your sweet business.

Tip #177: Meet Up with RCI in 2016!

Visit RCI website for event updates.

With each new year, Retail Confectioners International (RCI) strives to offer exciting new events designed to help candy makers and chocolatiers build sweet businesses. We’re excited for the coming year and hope that you will plan to join us at one (or more) of the following events.

Here are the dates to mark on your calendar:

• February 22-25 – Chocolate Boot Camp® – This popular education course moves to the east coast in 2016, providing a great foundation for working with chocolates. We accept a maximum of 25 students and, with five instructors; it provides a great student-to-teacher ratio and plenty of hands-on learning opportunities. Although the course is currently sold out, we will be accepting names for a waiting list.

• April 20-22 –Merchandising Essentials- Designed with the retail candy maker in mind, this course is aimed at equipping students with the tools needed to remain relevant in a competitive industry. Students will learn how to build a consistent brand image, create an effective promotion, assemble attractive gift baskets, manage engaging social media content and more.

• June 20-24 – Annual Convention & Industry Expo – We’re excited to be in Indianapolis, Indiana for our biggest event of the year. From a confectionery industry expo to quality education sessions and networking to behind-the-scenes tours, it’s an event you won’t want to miss!

• August 10-12 – Caramels, Toffees & Brittles – Dive into the science behind making coveted caramels, toffees and brittles. Topics covered include ingredients, processes, formulas and troubleshooting. Attendees will take home the knowledge and experience needed to add these products to their lineup or improve existing recipes.

• September 21-23 - Fall Regional Conference - Join RCI in the bustling coastal city of Vancouver, British Columbia. Attendees will take in the sights of this beautiful city while connecting with fellow candy makers and industry suppliers. Attendees can expect relevant education sessions, idea sharing through Candy Clinic and behind-the-scenes tours from some of the best candy makers in Canada.

Be sure to like us on Facebook and follow us on Twitter to stay up-to-date on RCI happenings. We’ll see you in 2016! 

Not a member? Click here to learn how RCI can help you build your sweet business.

Tip #176: Take time to smell the hot chocolate!

For many companies, this is the busiest time of the year. Likely you’ve been preparing (in one way or another) for the holiday season all year long and, at this point, you’re just holding your breath and bracing yourself for Valentine’s Day. In the midst of all the bustle, remind yourself why this is the greatest time of the year.

Here’s wishing you an abundance of peace, joy and love this holiday season! May you take time to enjoy all the little things that make the holidays so special!

Merry Christmas, sweet friends!

Tip #175: Share Customer Success Stories

Thanks to the evolution of technology and social media, advertising is everywhere. Aggressive advertisers have created an over-saturated world of ads in print, on television, the radio and especially online. We, as consumers, have also evolved to become more turned off by advertising, making it nearly impossible to get our attention.

That’s where content marketing comes into the picture. Although it has recently become a popular buzzword, the concept of content marketing has been around for over 100 years. The trouble with content marketing can be simply coming up with topics that aren’t perceived as “salesy,” but are relatable and interesting. Here’s one for your toolbox… customer success stories.

Not to be confused with testimonials, which can feel generic and contrived, customer success stories are weaved around a customer solving a problem using your product (e.g., finding the perfect corporate gift for clients) or an outstanding customer service experience. In some cases, customer success stories may require a little more leg work to find, but are more believable when sourced from individuals who shared their positive experience organically. By keeping a pulse on what people are saying about you online, or what's happening in your store, you can identify people who are doing interesting things with your products – a company that thanks clients with your chocolate bars emblazoned with their company logo, a bride who made a dessert tower with your truffles or a teenager who raises money to purchase a dozen boxes of chocolates to give senior citizens who live in the local nursing home. Seek these people out and ask them if they would be interested in filling out a questionnaire about your company. Their stories could prove to be a valuable asset to your brand.

Tip # 174: Stand Out through Social Media

For candy makers and chocolatiers who produce fresh morsels of deliciousness every day, social media makes for a great, visual platform to communicate what makes your brand stand out. Interesting posts not only inform followers of that fresh batch of toffee now ready for purchase, but when used correctly can effectively drive home your point of difference (how your goods or services differ from the competition).

To identify your points of difference, first evaluate the strengths and weaknesses of your business, followed by those of your competition. According to AmericanExpress’s Open Forum, small businesses should assess the consumer’s perception of the following points: price, variety, features, benefits, quality, availability, convenience, customer service and your story (how, why or where you do business). This can be an activity practiced on your own, but would be best to include a group of trusted team members – as long as you can keep an open mind in the process.

After identifying the strengths and weaknesses of both your company and the competition, note areas of similarity. After crossing out the strengths you share with competitions, the strengths that stand apart become your points of difference. Your points of difference should be leveraged to create a consistent brand message which inspires brand loyalty by giving consumers a reason to purchase your product. A point of difference doesn’t always have to be spelled out, in fact, it shouldn’t be – that would get old quick. Everyone knows a picture speaks a thousand words, before posting a photo on Instagram or Facebook think about your points of difference and the message you want to communicate to your followers. If one of your points of difference is that you hand-dip chocolates, post photos of your staff in the act (always make sure they are following good manufacturing practices).

You don't need to read their company history to know Birnn Chocolates
of Vermont uses fresh, heavy cream from local dairy cows in their truffles.

As a wholesale supplier, you will not find RCI member, Birnn Chocolates of Vermont on Facebook. However, they do a great job of communicating one of their points of difference to their B2B clients, which is the fact that they use only fresh, heavy cream from Vermont cows for the ganache centers in their famous truffles. They even have a photo of brothers Jeff and Bill Birnn posed with those very Vermont cows on their website. 

Tip # 173: Subscribe to List Serve

The science of candy making can be complicated, making it difficult to get answers to your questions online that are both relevant and accurate.

Did you know RCI offers an online forum for members, called List Serve, which is designed to connect with fellow candy makers and even suppliers who have the knowledge and experience to answer your questions? List Serve is also a great way to support fellow colleagues in the industry by responding to their questions.

If you’re considering purchasing a new piece of equipment or looking to do business with a new vendor, get recommendations from fellow members by creating a post on List Serve.

Stay up-to-date on posts, by subscribing to conversations covering topics such as chocolate production, marketing and merchandising and owning a business. RCI members can click hereto subscribe now.

Not a member of RCI? Visit RetailConfectioners.org for more information on how to join. 

Tip #172: Give thanks to your customers and staff year around!

 RCI members Peterbrooke Chocolatier (top) and Madelaine Chocolate Company (bottom)
showcase their turkey-time treats on social media.

Thanksgiving is the time of year when we all take pause to give thanks to the people and things that bless and enrich our lives. For businesses, this often takes form in a variety of thinly veiled ploys to lure shoppers in the doors for a sale or an open house. Not that there is anything wrong with this, because it is also the one of time of the year when shoppers are most willing to spend money. However, unless you are practically giving away flat-screen TVs or have pyramid display of this year’s Tickle-Me Elmo crowding the aisles, chances are you’ve got a lot of competition just to get shoppers in the door on Black Friday.

The point is, although Thanksgiving is a nice reminder to thank the people who make an impact in our lives, it shouldn’t be the only time we recognize loyal patrons for their business or celebrate a winning staff before they run the marathon of holidays. Plus, consider what kind of lasting impression a sincere gesture of gratitude makes when the reason for the gesture is just because.

Before planning a New Year’s Eve gala for your staff or customer appreciation event next March, keep in mind even small gestures can make a big impact when they are sincere.

Help Scout, a web-based help desk that empowers businesses to deliver exceptional customer service, compiled 25 ways to show your appreciation to customers and your team. Some of their ideas ooze with creativity and others are fail-proof but often forgotten. Click here to see what they've come up with. Chances are you will find at least one idea (or a dozen) that you could apply to your business.

Tip #171: Protect Your Business Against Cyber Attacks

Source: Veracode

In a day and age when most businesses rely on the internet for daily operations, many do not have a formal cyber security plan in place. Businesses that don’t protect themselves against cyber attacks risk paying a price that could ultimately cost them their business. According to research by Symantec and the National Cyber Security Alliance (NCSA), the average cyber attack cost small and mid-size businesses $188,242. Leading two-thirds of companies victimized by hackers to close their doors within six months of the attack.

According to the Federal Communications Commission (FCC), “as larger companies take steps to secure their systems, less secure small businesses are easier targets for cyber criminals.” If your business doesn’t have a formal cyber security plan in place, the FCC offers a free, comprehensive cyber security planning guide for small businesses with actionable items and helpful references to put a cyber security plan in place.

Click here to download the FCC's free Cyber Security Planning Guide