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IDDBA names industry vet David Haaf president and CEO

Haaf replaces the retiring Michael Eardley, who led the International Dairy Deli Bakery Association since 2014.

Heather Lalley, Managing editor

February 28, 2023

1 Min Read
IDDBA
Logo: IDDBA

Retail foodservice veteran David Haaf is the new president and CEO of the International Dairy Deli Bakery Association (IDDBA), the group announced Tuesday.

Haaf, who has more than 30 years of industry experience, most recently served as VP of foodservice and Starbucks operations for K-VA-T Food Stores, operator of Food City.

He will begin his IDDBA duties in late April, the group said.

Haaf replaces Michael Eardley, who had led the group since 2014. Eardley announced his retirement in November.

“After a nationwide search, David’s talents, experience and dedication to the dairy, deli, bakery industries made him the clear choice to be the next leader of the association,” said Dominique Delugeau, IDDBA’s board chair, in a statement. “David’s expansive merchandising and operations experience provides him unique insight into the needs and challenges of our member base and industry.”

IDDBA, David Haaf

David Haaf, the new president and CEO of IDDBA / Photo courtesy: IDDBA

Haaf has participated in IDDBA activities for 15 years, including the industry group’s retail management forum events.

Haaf said he intends to create a new strategic plan to create member engagement, attract new members and increase the IDDBA’s influence throughout the industry.

IDDBA was founded in 1964 and is based in Madison, Wisconsin. The group helps retailers, manufacturers, wholesalers, distributors and brokers meet their business goals through education, networking and more.

IDDBA’s annual conference will be held June 4-6 in Anaheim, California.

About the Author

Heather Lalley

Managing editor

Heather Lalley is the managing editor of Restaurant Business, Foodservice Director and CSP Daily news. She previously served as editor in chief of Winsight Grocery Business.

Before joining Winsight and Informa, Heather spent nearly a decade as a reporter for the daily newspaper in Spokane, Washington. She is the author of "The Chicago Homegrown Cookbook." She holds a journalism degree from Northwestern University and is a graduate of the two-year baking and pastry program at Washburne Culinary Institute in Chicago.

She is the mother of two and rarely passes up a chance to eat tater tots.

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