Heating Up in Orlando

January 1, 2005
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Heating Up in Orlando

Bosting Sales and Profitability are the Goals for the 12th Annual Meat Conference.
F for Three Days in March, Orlando, fl, Will be the Gathering Place for More Than 700 Professionals From the Meat, Poultry, and Retail Markets. the 2005 Annual Meat Conference (amc) Will be Held From March 6 to 8 at Orlando’s Caribe Royal Resort & Convention Center. now in its Twelfth Year, the amc is the Premier Educational Opportunity for Retailers and Meat and Poultry Companies, the Sponsors Relay. Boasting a Program Developed by Retail Meat Operations Executives for Retail Meat Executives, the Conference Will Present the Latest Information About Trends and Issues Affecting Meat and Poultry Sales, Marketing and Profitability.

“Turn up the Heat on Sales and Profitability,” is the theme for this year’s conference, and there are several format changes and more options to add value to attendees. This year’s opening general session features keynote speaker Larry Winget, whose book Shut Up, Stop Whining & Get a Life: A Kick-Butt Approach to a Better Life reached Number One on the Wall Street Journal’s best-seller list within weeks of being released last August. The opening session will also unveil results from new focus group research about the meat case, and there will be a panel discussion of key food and wine trends.
Educational programming on March 7 and 8 will feature discussions and presentations from retailers, suppliers, and other industry professionals. The sessions will cover many important industry topics, including:
• Shrink – A Six Letter Word That’s Easier Said Than Controlled — Learn practical approaches, programs, and considerations to help control shrink in your operation.
• Current Diet Strategies and Their Impact on Meat Marketing — From Atkins to Zone, find out what consumers are thinking and doing to control their weight and maintain health.
• Energizing Your Ethnic Merchandising — Hear, see and discuss ethnic merchandising ideas and programs that are being used to increase customer loyalty and transaction size.
• Nutrition as a Driver: Marketing and Labeling to the New Consumer — Learn about the valuable nutrients in meat and poultry that impact healthy living for the consumer and how those benefits can be leveraged in the meat case.
• There’s a Force in the Universe – RFID Has Entered the Supply Chain — Increase your RFID learning curve by learning the fundamentals, applications, capabilities, implementation approaches, and traceability options of radio frequency identification.
• Understanding the Natural and Organic Niche — Hear what products are available and selling, what other lifestyle trends are associated with heavy purchasers, and what the benefits are of incorporating these products into your conventional product mixes.
• Bacon, Brats and Bologna – The Processed Meats Sequel — A follow-up from last year’s highly-rated session, hear and see merchandising, marketing, and case set programs that are being used to grow this popular category.
• Satisfying and Growing the Heavy Meat User — Understand what drives these valuable customers and how to keep them satisfied.
• Hispanic Marketing – Understanding the Segment — Take a look at the major trends and projections that will be impacting this customer base and their purchasing decisions.
• Time for a Meat Case Makeover — Find out what new case designs and layouts are being used to combat a “sterile” meat case image, and what information and visuals consumers want to see on the package and point of sale.
Tours and tasting
Along with the educational sessions, attendees can also take one of three different tours around Orlando, providing hands-on examples of operators addressing the challenges of today’s consumer. The Retail Store tour will visit some of the leading operators in Orlando, including The Fresh Market, Bravo Supermarkets and Publix Super Markets. The ethnicity of Orlando is reflected in the supermarket merchandising and product selection in these stores.
Participants in the Irradiation tour will visit Food Technology Services Inc. in Mulberry, FL. The company offers food manufacturers gamma irradiation produced by Cobalt 60 to treat or process various foods.
Finally, the Walt Disney World® Food Service Operations tour offers a behind-the-scenes look at the food service operation at Epcot®, where participants can see the park’s progressive food safety program in action.
Attendees are encouraged to bring their appetites to the convention, as there are several opportunities to mix business with culinary pleasure. On Monday, March 7, the annual Tech Fair Luncheon gives retailers an opportunity to see the latest equipment and technology. From labeling equipment and scales to packaging and ingredients, retailers and exhibitors can network over lunch. Later that evening is the Product Tasting Reception, which features approximately 50 exhibitors presenting hundreds of meat and poultry products for sampling. Some of the newest and most innovative products in the marketplace are showcased at this popular event.
The closing session on March 8, entitled Speaks: The State of the Retail Meat Industry, features Michael Sansolo, senior vice president of the Food Marketing Institute (FMI), and a panel of retail meat executives. The session will present key benchmarks on industry performance, emerging trends, and consumer attitudes. The session will also provide fresh insights from retail meat industry leaders and address the questions companies need to be asking themselves to improve their sales and profitability.
The AMC is co-sponsored by the American Meat Institute and the FMI. Associate sponsors include the American Lamb Board, National Cattlemen’s Beef Association, National Chicken Council, National Pork Board, and National Turkey Foundation.
For more information or to register on-line, visit www.meatconference.com, or phone (202) 220-0711. NP
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