The COVID-19 headlines about meatpacking and processing plants closing should be enough for any similar business to pause and reflect: This could easily happen to anyone in the food and beverage industry.
Jeff Tripician, president, Perdue Premium Meat Co., discussed the impact of the COVID-19 pandemic on the company, its brands, its partners and its employees over the last few weeks.
Anya Fernald, co-founder and CEO of Belcampo, shares her company’s experience thus far as the novel coronavirus (COVID-19) pandemic. Belcampo’s premium products have experienced a surge in popularity similar to the overall meat retail marketplace, showing consumers are still spending on higher-end products to prepare in their own homes.
Before the coronavirus (COVID-19) outbreak, consumers were buying a wide variety of meat cuts, from pre-portioned to bulk. The next few months may either see skewed consumer purchasing decisions or reinforce tried-and-true options.
Andy Hanacek sits down with Brock Furlong, president & CEO of Stampede Meat, to discuss the company’s “Chef Inside Cares” program, designed to give consumers the opportunity to purchase and pick up meat and poultry products directly from the company’s Bridgeview, Ill., facility during the COVID-19 pandemic.
For most companies, diversification of product mix can be a life-saver when traditional products fall temporarily out of favor. However, adding lines and operational capabilities to fill gaps in a portfolio isn’t something that can be planned and executed overnight.
Andy Hanacek asks that people maintain proper perspective when lobbing criticism at a national beer brand for its efforts to market itself as a supporter of sustainability and organic farming.