Progressive Grocer

DEC 2016

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Industry Events PG 's Grocerant Summit E ating trends, culinary leadership and great sto- ries — these are among the necessary ingredi- ents for a successful retail foodservice operation. is was the message driven home by key- note speakers at Progressive Grocer's second annual Grocerant Summit, where experts from the retail, supplier and culinary communities shared key insights and best practices for supermarket operators looking to leverage consumers' desire for fresh prepared foods. e two-day conference was held Oct. 25-26 at the Renaissance Schaumburg Hotel and Convention Center, near Chicago. Addressing attendees at the opening session, William Rosenzweig, dean and executive director of e Food Busi- ness School of the Culinary Institute of America, in Saint Helena, Calif., said retailers need to offer consumers the opportunity for greater discovery to amplify their culinary experience. Grocers must also understand how shopping has changed: Eating occasions are now split between meals Be Prepared Experts offer guidance for retail foodservice at second annual conference. More details about this year's summit can be found in the latest issue of Progressive Grocer 's Grocerant Solutions and at progressivegrocer.com. and snacks, with new eating occasions arising, like pre- breakfast snacks and late-night meals. At many grocers, deli "is a four-letter word" in need of an immediate fix, contended Eric Le Blanc, director of marketing, deli and convenience stores for Springdale, Ark.-based Tyson Foods. Grocers need to educate custom- ers on how to use prepared foods to create meal solutions, inspiring shoppers to execute new ideas in combination with products from throughout the store. Chefs Charlie Baggs and Steven Petusevsky discussed a culinary blueprint for a successful program, with Petusevsky noting that the menu sets the personality of the operation. e next Grocerant Summit is scheduled for Sept. 19- 20, 2017, in Schaumburg, Ill. PG © 2016 Cargill Meat Solutions Corporation. All Rights Reserved. 1 2015 Cargill Proprietary Research 2 FPA Brand Value Report 2015 EZ Peel ™ is a trademark of Bemis Company, Inc. 57 % 63 % Consumers prefer meat packaging that requires as little contact with raw meat as possible. 1 Consumers are willing to pay 10% more for easy-open packages. 2 For more information, visit CargillGroundBeef.com or contact your Cargill sales representative. CARGILL ANSWERED THE DEMAND. EZ PEEL ™ PACKAGING IS AVAILABLE IN 1LB. CHUBS IN A VARIETY OF LEAN POINTS AND SOURCE GRINDS. NOW WITH PACKAGING NEW EZ PEEL ™ EXCLUSIVELY FROM CARGILL NEW EZ PEEL ™ PACKAGING FOR OUR CERTIFIED ® 1 LB. GROUND BEEF CHUBS

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