Progressive Grocer Independent

AUG 2016

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38 | Progressive Grocer Independent | August 2016 Show Report IDDBA's Show & Sell Center E very year, the Dairy-Deli- Bakery Association (ID- DBA) builds its Show & Sell Center at the Dairy- Deli-Bake Seminar & Expo to do exactly what the name implies: show retailers how to sell their fresh prepared products. "What we go for is inspiration," says Brad Bennett, marketing manager for Springdale, Ark.-based Tyson, who worked as part of the meals team in developing the Show & Sell Center at this year's show, held this past June in Houston. "We want to inspire retailers, inspire anyone working in the industry to improve themselves in the category." is year, the center focused on demonstrating points of entry for the ideas presented. "I'm trying to hit on multiple levels for retailers at all differ- ent points of the spectrum, so they can all pull some ideas to actually do," says Jeremy Johnson, education director for Madison, Wis.-based IDDBA. e ideas presented ranged from thaw- and-sell products to scratch-made, and from big concepts like a pho bar to us- ing existing packaging in unique ways. Bennett likened many of the ideas to high fashion. What you see on the runway is not what you often see on the streets, but the street fashion is often inspired by the runway, just adjusted for real life. A full-scale pho bar may be out of reach for some retailers, but adding Asian-inspired foods to the deli lineup is a good entry point. "It's also a cool opportunity to educate customers," Johnson adds. e farm-to-table display was an element that retailers could take back home and implement fairly easily. "It's nothing more than some nice bowls and some risers," Bennett says. "It's just how you position it." Direct Customers While the Show & Sell Center displayed new products from manufacturers, the main point was how retailers could reimag- ine the products they're already selling. "You have chicken, you have mac and cheese, you could IDDBA's Show & Sell Center offered retailers plenty of actionable ideas to improve their prepared food departments. By Katie Martin Showing Selling Educate customers on charcuterie products they may be unfamiliar with by adding descrip- tions of the products. &

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