Tip #281: Want More Clicks? Segment Your Email List

Imagine yourself catching up with your extended family at Thanksgiving dinner. Chances are you wouldn’t share the same stories with your dear ole’ granny in the exact same way you would your favorite cousin/BFF. Similar to email segmentation, you may want to create different email messaging for your loyal customers versus someone who has never set foot in your store but signed up for your email list in hopes of winning a giveaway.

Segmentation is the practice of dividing individuals into groups based on similar characteristics, such as interests, demographics or behaviors. Think about what happens when you sign up to receive emails from a business, only to find you’re not interested in the content. It doesn't take long before you start to delete their emails before looking at them, and eventually unsubscribe. Segmentation helps ensure the content in your email is relevant to unique groups of subscribers.

WHY SEGMENT?

According to MailChimp, segmentation leads to better open rates, more clicks and less unsubscribe rates. In fact, users who segment their email lists experience 64.78% more clicks than those who don’t use segmentation.

DIVIDE AND CONQUER

Here's some ideas from BigCommerce.com for categories you could focus on to segment your email list.

• Loyal/return shoppers
• High total transaction customers
• Subscribers who have not made a purchase
• Customers who haven’t made a purchase within 30 days, 90 days and 180 days
• Demographics such as age, location, etc.

If you're wondering how to identify which contacts fit in to which segments, here's three ways to source information.

  

1. LEVERAGE SALES DATA

You may already be capturing some of this sales data through your point-of-sale system which could help you identify top purchasers and one-time purchasers. Identifying sales data could present opportunities to upsell products, that could have otherwise been missed by sending your contacts the wrong messaging.

2. ASK FOR THEIR PREFERENCE

If you don't have access to your sales data, consider adding options like those pictured below to your subscription form to help you better meet the expectations of your contacts. Or if you have a printed sign-up sheet in your store, give them the opportunity to choose from a couple different options.

Constant Contact

3. TRACK SUBSCRIBER BEHAVIORS

If you use an email service provider like Constant Contact, Mail Chimp, etc. use their reporting features to identify what emails your contacts are reading, clicking and plain ignoring. Use this information to tailor emails that better suit their interests.

During the upcoming holiday season, leverage increased traffic, both in-store and online, to learn more about your customers and build a more effective email list. Identifying different segments of your contacts will not only help you better communicate through targeted messaging, but you can expect this tactic will improve your conversion rate too.

RCI Members: Constant Contact Email Marketing offers a fast, effective way to get your message out to customers and keep your organization top of mind. Start your email marketing today and receive an RCI member discount of 20% for purchasing the 6 month prepaid option or a discount of 25% for purchasing the 12 month prepaid option. Already use Constant Contact? Contact RCI to begin receiving the member discount.

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

Throwback Tip #146 Create Gingerbread House Kits

Photo credit: Flickr, Carrie Stephens

It’s hard to believe Christmas is just over two months away! The closeness of Christmas is why this week’s tip is a holiday idea that’s fun for kids of all ages. Host a gingerbread house making party!

A kit a Marie's Candies includes a pre-made house crafted out
of graham crackers, a bag of icing "glue" and a bag of
assorted holiday candies.

Create the individual kits ahead of time with graham crackers, icing and the colorful candies to decorate the houses. Then, charge a set fee and invite families and children to come make their own gingerbread house. Be sure to have plates available for them to take their creation home. RCI member, Marie’s Candies, has had great success inviting customers to decorate gingerbread houses during their annual holiday open house. You also could make it a weekly Saturday activity leading up to Christmas. The possibilities and ideas for this activity are endless!

Not up to hosting a party at your store yet, or don’t have the space? You can still create kits that customers can purchase and take home. Then, ask them to share photos of the finished products on your Facebook page. It’s a great way to stay connected to your customers!

RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Review past blog posts for quick and actionable tips to apply to your business. Look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox.

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

Tip #280: Free Shipping: What You Should Know

Did you know Free Shipping Day is Friday, December 14? This commercial holiday was introduced in 2008 as a way to extend the online shopping season, that for many e-commerce retailers starts to diminish following Cyber Monday at the end of November.

Last December, Freeshipping.com attracted 500,000 consumers looking to save on holiday gifts. If you already have an e-commerce site, participating in Free Shipping Day could help your business gain exposure and entice new consumers to discover your products. 

Before jumping on the bandwagon, we highly recommend doing your research to ensure you don’t get burned by low profit margins or unexpected demand. You will find that many companies require a minimum spend (or threshold) for shoppers to qualify for free shipping, while others restrict qualifying purchases to best-selling products with the highest profit margins. Another idea may be to limit your free shipping promo code to only new or loyal customers or create your own free shipping day at a time when sales are slower, and forget signing up with Freeshipping.com until you have a better grasp on what to expect for the holiday.

If you’re looking to increase your website’s conversion rate, this is almost guaranteed to do the trick, however, it is important that you also understand this kind of promotion comes with risks, especially during the busy holiday season. RCI member, Rheo Thompson Candies, had great past success generating early Easter orders with a free shipping promotion, however, they later concluded the promotion was conditioning their customers to wait for free shipping to place their holiday orders. If this is a route you wish to explore, consider limitations to help avoid customers abusing the promotion. Perhaps limit free shipping within a certain radius of your store to reduce shipping expenses.

A free shipping promotion can be a great way to attract new customers or thank loyal customers, but as with any successful promotion it requires careful preparation and planning to ensure the result is worth the investment. To learn more and get involved, visit freeshipping.com. Here, retailers are invited to fill out a form on their website to be listed as one of the over a thousand participating businesses. Have you participated in Free Shipping Day in the past? If so, tell us about your experience in the comment section below.

RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Review past blog posts for quick and actionable tips to apply to your business. Look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox.

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

Tip #278: Make Your Strawberries Last Longer

Since strawberries soak up water like a sponge, which can lead to moldy or mushy berries, it is important to be mindful of how you wash your strawberries before coating them in chocolate.

If you don’t plan on using your strawberries right away, experts agree it is best to store them in the refrigerator and wash them no more than a couple hours before using them. If you hull your strawberries before coating them, wait to do so until after they are washed. Cut strawberries will absorb even more water, making them more susceptible to mold, while also diluting their flavor. Below are two member-recommended methods for washing strawberries to make them last, we suggest experimenting to find which method works best for you.

Damp cloth method: Since strawberries are often prewashed, some experts suggest wiping strawberries with a damp cloth instead of submerging them in water to keep the moisture content low. Keep in mind as much as strawberries like to soak up water, they are equally adept at soaking up other things like pesticides. If you choose this method, consider sourcing strawberries from local farms that don’t use pesticides or are certified organic.

Vinegar solution method: If you prefer a more thorough cleaning, RCI member, Luisa Chocolatier, recommends washing strawberries in a solution of cold water and non-pasteurized apple cider vinegar (use approximately 3 tablespoons for every one gallon of water). After, first, wiping away any dirt with a clean towel and discarding unwanted mushy or moldy berries, gently submerge berries in the vinegar solution for five minutes. Next, place the strawberries in a colander to drain excess water before placing in a single layer on top of a dry towel to air dry. Once the strawberries are dry, they can be placed in their original containers, which have since been cleaned and dried as well, until they are ready to dip.

Since excess water will prevent chocolate from sticking to strawberries and also cause chocolate to have a dull appearance, both methods emphasize the importance of drying strawberries before dipping them into chocolate. Try one of these methods and let us know which works best for you!

RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Review past blog posts for quick and actionable tips to apply to your business. Look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox.

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

Tip #277: Oh my gourd! Sweet Ideas for Pumpkin Spice Day

Thanks to Starbucks for introducing the world to the Pumpkin Spice Latte (affectionately known as PSL) fifteen years ago, no other flavor quite signifies the arrival of fall like pumpkin spice. The seemingly heartwarming marriage of cinnamon, ginger, nutmeg, allspice and cloves can now be found in everything from coffees and teas, to cookies, breakfast cereal, skin care and, yes, even deodorant.

In honor of National Pumpkin Spice Day on October 1, we’re sharing a couple of our member’s favorite pumpkin spice ideas to help inspire ways you, too, can satisfy your customers’ PSL cravings.

Pumpkin Spice Caramel

Dolle’s Candyland of Ocean City, Maryland can testify to the PSL craze after great success incorporating ground cinnamon, ginger and nutmeg into their secret caramel recipe to create Pumpkin Spice Caramels.

Pumpkin Seed Brittle

Joy Lyn’s Candies of Paradise, California replaces the nuts in their signature brittle with toasted pumpkin seeds, along with a dash of pumpkin pie spices, to make their Pumpkin Seed Brittle for the fall season.

Take inspiration from these candy makers to create your own sweet nod to Pumpkin Spice Day…or season! Here’s a list of confections that could be fun to experiment with by adding your own creative PSL spin.

• Bark
• Fudge
• Hot chocolate
• Homemade marshmallows/s’mores
• Popcorn
• Truffles

Comment below and let us know which PSL confection you think is most worthy of celebration on Pumpkin Spice Day.

RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Review past blog posts for quick and actionable tips to apply to your business. Look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox.

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

Throwback Tip #72: Use This, Not That To Break Up Chocolate

We have a quick Good Manufacturing Practices tip for you this week. When you receive pallets of chocolate or the ten-pound bars of chocolate from your chocolate supplier, you need to break them into smaller pieces to melt down and create your confections. How do you go about doing that? 

Many candy makers will break the chocolate into smaller pieces by smashing it with a hammer. However, if you are using a hammer with a wooden handle, you risk the wood chipping off in the process and small shreds of wood landing in your chocolate. Additionally, if you are using a hammer with a rubber handle, it likely has small crevices that can easily hold chocolate and create bacteria.

Lessen your risk with this week’s tip! Pitch the old hammer and replace it with a stainless steel or titanium crowbar to break your chocolate into pieces for melting. Of course, it is still a good idea to clean the crowbar on a regular basis. With no other elements such as wood and rubber on the bar, it is much easier to clean and sterilize so it is ready for safe use with food.

For $15 or less, you can create a more food safe candy kitchen. Now that’s cost effective! Do you have a quick and easy tip to improve food safety in your business? If so, please share in the comments below.

RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Review past blog posts for quick and actionable tips to apply to your business. Look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox.

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

Tip #275: Make Teacher’s Day Sweet

Find out which free graphic design tool we used to create this week's header.
Click here to download this graphic and share it on your own social media pages.

We can all agree teachers deserve a holiday! Remind your customers to celebrate World Teacher Day’s on Friday, October 5, 2018 by thanking the educators in their life with sweet treats that are sure to earn your candy shop an A+.

Dietsch Brothers shares their favorite teacher gifts on their Facebook page.

Take notes from RCI member, Dietsch Brothers, who creates custom tags and labels throughout the year to help theme their products as a way to encourage sales. Transform a basic chocolate bar into a thoughtful teacher gift by creating a custom wrapper that looks like a ruler and reads, “thanks for making this year rule!” Or add tags to your boxed chocolates and moulded chocolates that say “To the sweetest teacher.”

Don’t have an in-house graphic designer? Free graphic design websites like Canva or Crello make it easy for everyone to use, by offering free templates made by professionals that you can customize as needed. In fact, the header graphic above was created using Canva. These tools can also be utilized to create a coordinated look for in-store signage and even social media graphics to tell your followers about your sweet treats for teachers.

These custom graphics will not only take your merchandising to the next level, they can be easily updated and reused as the school year comes to an end and, then again, for back-to-school next year!

RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Review past blog posts for quick and actionable tips to apply to your business. Look for the "Subscribe now"box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox.

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

Tip #274: Retain Samples for Quality Control

When a delighted customer purchases a box of assorted chocolates from your shop, ideally, the box of chocolates would be consumed right away or at least within a week. In the event they are stored away in a cupboard for a special occasion or (dare, I say) forgotten, do you know what your products would look or taste like in two to three, or even four months? This week’s tip offers reasons for obtaining retention samples and advice on how to do so.

It is important to know and understand the shelf life of your products and collecting retention samples is the best way to test product limitations, so you can adjust recipe formulations if issues arise or advise customers on the best timeframe to enjoy your products.

When testing the shelf life of your product, variables, like packaging, must remain the same. For example, when testing your products, make sure they are stored in the same packaging they would be sold in. If they are shrink wrapped before selling (which is highly recommended), shrink wrap the product before storing them for testing. Anticipate how your customers would store your products, if not consumed right away. Would they store them in the refrigerator or in the pantry? Consider a reasonable length of time a consumer may store your products before consuming them. If you are unsure, ask a small group of loyal customers or friends and family.

Over time, enlist experienced tasters (this could be staff members or, again, frequent customers) to review your products for consistency and quality. If you run into issues with product quality, RCI members can login to pose questions to fellow members on RCI’s online forum, List Serve.

Regularly retaining samples of each batch could prove useful if you ever experience a product recall or customer complaints. At a past Chocolate Boot Camp course, RCI member, Candy House Gourmet, shared that they regularly take three samples of every product, label them each with a lot code and freeze the samples in a Ziploc freezer bag for four months. If a customer calls and complains, they can reference the quality of the product when it left their facility.

This week’s tip may require some extra steps and additional storage, however, the benefits of taking a proactive approach to quality assurance often outweigh the risks of not practicing such precautions. Comment below if you take retention samples of your products and what you’ve gained from this practice.

RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Review past blog posts for quick and actionable tips to apply to your business. Look for the "Subscribe now"box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox.

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

Tip #273: Don’t Skip This Step When Roasting Nuts

Not only do roasted nuts add satisfying crunch and crave-worthy sweet and salty flavors to chocolate confections, the pungent aroma of freshly roasted nuts, alone, can lure nearby shoppers into your candy store. This week’s brief tip, shared during RCI’s Chocolate Boot Camp^®, is a must for candy makers who roast their own nuts.

REDUCE THE RISK OF BLOOM

To reduce the risk of fat bloom, due to fat migration, wait at least 48 hours to coat roasted nuts with chocolate. This practice allows the oils to reabsorb into the nuts. Keep in mind, dry roasted and whole nuts will have less free fat than those that are oil roasted.

STOP CRACKS IN THEIR TRACKS

Waiting to enrobe roasted nuts will also help lessen the chances of unwanted cracks in these chocolate-covered morsels. Quick and easy tips like these will help ensure your nutty delights look and taste as good as they smell!

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Throwback Tip #82: Add RCI’s Classifieds Page to Your Web Favorites

Looking to buy or sell used confectionery equipment, post a confectionery job or purchase or sell a confectionery business? Start by adding the Classified Ads page on the Retail Confectioners International website to your website browser favorites as a quick reference.

The Classified Ads page is consistently one of the most viewed pages on RCI’s website. Both RCI members and non-members are invited to post an ad, in any of the following categories:

• For Sale
• Wanted
• Job Postings

Updates are made to the page on a regular basis and you’ll find a variety of used equipment and supplies available for purchase at any given time.

So, what are you waiting for? Take a moment to visit the Classified Ads page and add it to your web browser’s favorites. Then, when you have equipment to buy or sell or a job to post, be sure to post it with RCI.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Tip #272: Why Dry? Learn Why Dry Cleaning & Sanitation Methods May Be Best

Did you know limiting the use of water is one of the primary means of controlling pathogens in low moisture food establishments (foodprotection.org)? If when cleaning, your workstation is always filled with enough soaps and suds to check your reflection, it may be time to consider practicing dry sanitation methods.

via Gfycat

Keep reading to better understand the difference between wet and dry cleaning methods and why dry cleaning is best, when possible.

Wet Cleaning & Sanitation

You are probably already using wet cleaning and sanitation methods which utilizes water and/or detergents to remove residue. When wet cleaning, it is extremely important that even the nooks and crannies of machinery is dry, because it is in these hard-to-reach places where bacteria can be difficult to remove and when water is present bacteria can grow.

Dry Cleaning & Sanitation
The benefit to employing dry cleaning and sanitation methods, is that it allows you to remove food residue with little or no water application, significantly reducing the opportunity for bacterial growth. Dry cleaning can be as simple as surface cleaning with a vacuum or alcohol-based wipes. More detailed cleaning may be performed with a steam cleaner or dry ice cleaner.

Assess Level of Risk

When determining which method of cleaning is best, it is important to assess the risk level of the area in need of cleaning. Different areas of your facility may have a different level of risk, just as different ingredients would. It is important to understand what you are trying to remove when cleaning or sanitizing different work stations. According to Quality Assurance Magazine, it is essential to ensure all products used to clean and sanitize food-contact surfaces are approved by the Environment Protection Agency (EPA) in addition to being verified and validated.

Before dragging out the bucket of soapy water to clean and sanitize equipment and work stations, consider if you can incorporate dry cleaning and sanitation methods into your regular cleaning routine.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Tip #271: Ship Gift Baskets Like A Boss

Who doesn't love a great gift basket? Not only are they fun and interactive for the recipient, as they discover each different element carefully tucked inside, but for the retailer they encourage increased customer spending. Have you ever thought about shipping gift baskets? Follow these basic instructions, curated from RCI’s past Merchandising Essentials course and Rebecca Craig of Marie’s Candies, to ensure your gift basket arrives intact.

Directions

1. First, shrink wrap the gift basket to keep items in place. For aesthetic purposes, wrap gift basket in cello next.
2. Next, get a box appropriately sized for the basket, which should be approximately three to four inches larger than the basket to protect both the product and basket during shipping. Fold down any additional cello at the top of the basket to decrease the size of the box needed for shipping.
3. Place the basket into the center of the box and begin filling with packing materials until the basket fits securely in the box. Fold the lid closed and secure with tape.
4. If you are shipping chocolate during warm weather or to a warmer climate, include an ice pack of some sort. Always place ice packs in a resealable plastic bag to ensure nothing will leak onto your product if it would happen to break in the shipping process. Place ice pack as close to the product as possible. Secure the box with packaging tape box and it's ready for shipping.

An eye-catching gift basket may look great on a shelf or display table, but if you don't package your gift basket properly, it is likely to transform into a jumbled mess after it's been shipped across the country or even across town. Before offering this service to paying customers, try testing it out on a friend or family member first.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Tip #270: Make Bacon Fans Squeal for International Bacon Day

Now that fireworks from the 4^th of July have fizzled, it’s time to look forward to the next major holiday! Many Americans have already started making arrangements for Labor Day on September 3, while our Canadian friends may be counting down until Civic Day on August 6, however, any bacon fan worth their salt is already salivating for International Bacon Day(otherwise known as “IBD” by bacon fanatics) on September 2.

Even if you don’t regularly observe IBD, you can agree the salty flavor and crunchy texture of bacon, paired with sweet chocolate is a match made in hog heaven (okay, maybe just heaven). There’s a seemingly endless array of ways to pair bacon with chocolate. Whether you’re working with bits, chunks, strips or not-so-delicate bacon roses, this little piggy may bring with it different requirements from your local health department that you should be aware of before you grab that skillet.

Here’s some ideas, if you decide to go whole hog:

Chocolate Covered Bacon on a skewer, from Taste of Home

Bacon Chocolate Covered Popcorn, from whitelightsonwednesday.com

Maple-Bacon Marshmallows, from Epicurious

If you don’t want to take the risk of using real bacon in your recipes, consider using bacon flavoring or smoked bacon sea salt for a more subtle flavor. Make your bacon confections sizzle by sprinkling with Sizzling Bacon Candy. Check out this past post about how to preserve the pop when incorporate popping candy into a truffle center.

If you really want to make your local bacon fans squeal, ask your fans to share ideas for bacon-related confections they’d like to see at your shop or let them vote for their favorite once you’ve narrowed down some realistic options. Not only is this sure to create some excitement amongst your fans, it will help identify if you have enough of an audience to really bring home the bacon!

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Throwback Tip #50: Swab Test for Cleanliness

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. However, we all know food safety is just as important during your off season as it is during the peak of the holidays.

One way to stay on top of this anytime of the year is to regularly swab test the cleanliness of your facility. 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 and etc.

Sample test kits are available to perform on-site tests of a variety of areas in your production zone. Neogen Corporation is an example of a member-recommended company that supplies sample test kits. Using their food allergen tests you can do on-site tests to detect a 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.

Neogen is just one example of the many organizations that offer this type of product, however, through more online research you may find another source that better suits your needs. Another option would be to send swabs to a lab to be more thoroughly tested. Along with many others that provide this service Merieux NutriSciences, formerly Silliker Labs who presented at a past RCI conference, provides food testing and sanitation information for confectioners and food facilities.

Ensuring the treats created at your facility are not only delicious, but also safe for consumption is an essential part of good manufacturing processes. RCI Members: Access additional materials on Good Manufacturing Practices (GMPs) by logging in to the member side of the RCI website. 

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!

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Tip #269: Celebrate National Almond Buttercrunch Day on June 29

With National Almond Buttercrunch Day at the end of the month, now is the time to make plans to perfect your recipe or introduce this popular confection into your product line. Keep reading for expert tips on how to achieve the signature crunch as well as a formulation worthy of a national holiday.

ALL ABOUT THAT CRUNCH

According to Walter Richmond, author of Choice Confections, this buttery and crunchy treat is “one of the finest confections made.” So how do you get the perfect crunch? This confection’s signature crunch comes from a high cook temperature and the right formulation of ingredients, namely butter and sugar. Typically made by caramelizing sugar with butterfat at a high temperature of 290-300° F. Equally important, the ratio of butter and sugar will have an effect of the grain of the crunch. Richmond recommends 37-42 percent butter and 63-58 percent sugar (nuts excluded) for the confection to gradually become softer and melt in your mouth when eating.

Use the following formulation to adapt this classic recipe in your own candy kitchen.

Click here to download formulation

Maybe it’s the crunch or rich buttery goodness, consumers love buttercrunch enough to honor it with a national holiday. If you’re looking to gain a better understanding of how to make great buttercrunch (or toffee) with consistency or how to make corrections when issues arise, make plans to attends RCI’s upcoming Caramels, Toffees & Brittles course August 15-17, 2018 in Baltimore, Maryland. Caramels, Toffees & Brittles offers students optimal hands-on learning experience while benefiting from the knowledge and skills presented by confectionery and chocolate experts.

Caramels, Toffees & Brittles is open to both RCI members and non-members. Event organizers encourage those interested to register now, as the course is limited to the first 24 registrants. For detailed course information, visit www.retailconfectioners.org/caramels.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.