Thom Blischok, Information Resources, Inc.
As president of the retail solutions group for Information Resources, Inc.(IRI), Thom Blischok leads retail solutions, strategic consulting, and integrated solutions organizations on a global basis. A seasoned retail executive bringing more than 25 years of industry expertise to this role, Blischok is focused on generating growth for the retailer. A recognized futurist and retail thought leader, Blischok is known around the globe for his innovative thinking and strategies to help retailers fundamentally transform their go-to-market economic models using innovative approaches to understanding the consumer with new forms of marketplace information. His presentation, "Future of Convenience Retailing", is supported by a never-published white paper and will provide a unique global view of convenience retailing.

Location: Salon H & I

Grant provided by: John Morrell Foodservice

Dr. Peter Bordi
Principal investigator and director for Center for Food Innovation, PSU.
Specialization: New product development from a formulation and R&D perspective. Center for Food Innovation provides comprehensive assistance to the food industry (restaurants, food manufacturing plants, etc.) thus promoting food research. The Center offers services, outreach, and research development opportunities in seven critical areas: new product development, nutrition and health, food safety, ergonomics, marketing (particularly based on nutrition claims), and culinary science. The Center's customers have been Sheetz, ExxonMobil, Olive Garden, Red Lobster to name a few.

Location: Salon C & D

FOODSERVICE NETWORKING LUNCH
Location - Salon E
Sponsored by: John Morrell Foodservice

Consumer Insights: Hispanic Live Panel

Emil Morales, Senior Vice President of TNS

Overview
Is there a proven formula for multi-ethnic marketing strategy in c-stores? Probably not! But we can help you navigate a perplexing demographic landscape by presenting real-time impressions of one consumer super-segment – “Hispanic Convenience Store Shopper”. You’ll sit in on a live focus group showcasing the Hispanic segment, with all of its idiosyncrasies dependent on degrees of acculturation. What does this group of c-store shoppers really want, and expect, in a convenience store? This is the panel to be most talked about over dinner in San Antonio!

Grant provided by: Ruiz Food Products, Inc.

Evaluating Foodservice ROI

Ron Paul, President and CEO of Technomic Inc.

Overview
Often retail operators stammer when asked how they measure the true costs, profitability, and return on investment of their foodservice programs. For good reason – it’s a complicated topic and MBA worthy! Everyone, except for the real analytical-types, would rather sort their sock drawers than discuss foodservice finance. The industry’s data “wizards”, along with successful foodservice operators, will share models they found feasible for measuring foodservice profitability. They will offer practical guidelines for fact-based decision-making and provide frank and grounded discourse surrounding foodservice resource allocation.

Grant provided by: Duke Manufacturing

Critical Thinking for Category Managers

Georgianna Marie, President and Owner of The G-Marie Group

Overview
Wikipedia defines “critical thinking” as “…mental processes of analyzing or evaluating information”. Lack of information or the misinterpretation of information can influence the outcome of a business decision. Another factor that can hinder good decision-making is not knowing what questions to ask during problem-solving. In this session, we will discuss business processes that, when implemented, can improve fact-based decision-making. At the end of this course, you will recognize how different ways of approaching problems bring about different results.

Grant provided by: InComm

C-STORE SPECIALTY COFFEE SUCCESS

Andrew Hetzel, Founder of Cafemakers

Overview
You will never look at a cup of coffee the same way again! Retail coffee expert Andrew Hetzel from Cafemakers will teach you the “ins and outs” of specialty coffee – from tasting and basic product knowledge through critical success factors necessary to implement a successful specialty coffee program in your convenience retailing business. Attendees will participate in sensory evaluation techniques and receive practical business suggestions that may be applied immediately to provide additional value to customers and achieve greater retail sales and organizational profitability from coffee.

Grant provided by: Sara Lee Foodservice

Course Code: RM-03
Location: Salon H & I

How Do Customers Shop C-Stores?

Mike Sweeney, Commercial Ethnographer for Sweeney Research

Overview
How your shopper views the store, and understanding why they move through the selling space the way they do, changes the way you merchandise your products. With reduced spending on media and advertising, effective at-retail marketing is more important than ever. In this classroom session, leading consumer scholars share convenience store study results revealing insights into customer behavior implicating store layout changes.

Grant provided by: The Coca-Cola Company

Course Code: RM-05
Location: Conference Room 11

New Item Introduction - Planning for Maximized Success

Co-presented with John Ferramosca and Dave Fleischer Director of Trade Development

Overview
The efficient and effective introduction of new items is paramount to growth of several key product categories and its success dependent on collaboration throughout the entire supply chain. This course provides you the global view using CPFR® (Collaborative Planning, Forecasting, and Replenishment) and best-in-class practices and results brought to life by leading retailers. Walk away with actionable strategies to maximize introduction of your new items.

Grant provided by: Cadbury Adams USA, LLC

Course Code: FS-06
Location: Salon C

Qualifying Foodservice Vendors

Jane Griffith, Director of Quality & Assurance & Food Safety for Wawa, Inc.

Overview
The thought of getting a report of food quality degradation at the store or, worse, a recall, is enough to rattle the most seasoned business manager. You know there is more to setting up a new foodservice program and selling high quality food than personal hygiene and monitoring time/temperature throughout the food chain. Today’s managers need to know how to “investigate” and qualify a foodservice vendor long before the first store delivery. This incredibly informative session will not certify you as a food scientist, but it will help you navigate the alphabet-soup of vendor qualifying and regulatory compliance. You’ll walk away with a better understanding of what to look for on a plant tour, when FDA & USDA are involved, and what QA documentation is critical for you to review. If you are even considering a proprietary product extension, you can’t miss this session.

Grant provided by: General Mills - Convenience Solutions Team

Course Code: FS-08
Location: Conference Room 7

Linking the Cold Food Chain

Jon Axelsson for Wawa Inc.

Overview
How your organization responds to quality issues is critical. An equally important question is how do you prevent quality degradation from happening in the first place? In this informative session, we will study the cold food chain from the perspective of manufacturer, food distributor, and operator. From the manufacture’s view, we’ll hear about packaging innovation and techniques for lengthening shelf life. The foodservice distributor has his own challenges to monitor temperatures at dock, in the picking area, and on-board the delivery truck. Operators concern themselves with “use-by date” labeling procedures, equipment efficiency, and monitoring display temperature. If we want to have great-looking “fresh” product with maximum shelf life, our industry needs to solve this part of the equation.

Grant provided by: True Food Service Equipment

Course Code: S-01
Location: Salon D
Optimizing Wholesaler/Retailer Relationships

Alvin McKay, Former Retailer

Overview
Supply chain efficiency is as important as merchandising in maximizing retail sales and profitability – you can’t sell the product if it’s not in the store! Everyone – retailers, suppliers, distributors – has similar supply chain goals; to employ smooth, just-in-time, & cost-effective distribution, accurate demand forecasts, and replenishment based on sales needs. In this session, participants will learn how to implement collaborative planning and leverage critical success factors used by leading retailers, suppliers, distributors. Supply chain “masters” will share their systems for reduced inventories, better demand forecasts and higher levels of customer service. Whether you are focused on sales and operations, key account management or increased efficiencies across the supply chain this workshop is for you.

Grant provided by: McLane Company

Course Code: FS-07
Location: Conference Room 1

Supporting a Culture of Food Safety

Marsha Robbins, President and Owner of HACCPplus

Overview
You have just enough knowledge of food science to be frightened, or even grossed out, by what can go wrong in a foodservice program! What you may not comprehend is the critical role you play in building and maintaining a proactive food protection culture for your company. Environmental Health Specialist, Marsha Robbins, HACCPplus, presents food safety from a unique vantage point – the executive office. You have more influence on store conditions and food safety than you may realize. You takeaway will be the key things executives need to do to support food safety ...or, at the least, not un-do what others have done!

Course Code: FS-02

Foodservice Position Strategy Development

Joe Bona, President of CBX Strategic Branding

Overview
The retail positioning strategy of a company defines the framework in which all further strategic and tactical decisions are made. Operators need to understand what it is they have a passion for, how to make money doing it, and how they can stand out from the competition. This thought-provoking session will explore how understanding your core values as a foodservice operator will generate long-term growth. With solid positioning – one that is clearly communicated up and down the ranks, decisions come easier and quicker. At the end of this course, you will learn the importance of solidifying a foodservice positioning, and receive the tools for creating, refining, and communicating it.

Grant provided by: White Wave Foods

Course Code: FS-04
Location: Salon C

Foodservice Consumer Insights - What C-Store Customers Want & Value

Barbara Stuckey, Executive Vice President of Mattson and Co.

Overview
Foodservice innovations start with concepts. Concepts must be based solidly with consumer needs in mind. New research just completed by Mattson & Co., the largest independent developer of new products for the food & beverage industry, reveals what the frequent c-store guest expects and wants in foodservice. You'll be able to integrate consumer insights to accelerate your foodservice development process.

Grant provided by: Kraft Convenience Solutions

Course Code: S-02
Location: Salon D

Selling to C-Stores - What Retailers Want

Presented by: Mitch Morrison, Group Editor for CSP with Panelists; Mike Hinshaw, COO of CEFCO and Robert Perkins, Director of Marketing with Rutters Farms Stores

Overview
This session will be of specific interest to any supplier, manufacturer, or distributor that wants to better understand what makes convenience retailers decide with whom they do business. Do you want to know what goes into the supplier-selection process? Depending on the product or service it sometimes isn’t more complicated than finding the lowest cost…… or maybe there is only THE brand. Wait, it isn’t always that simple! Prepare for a candid panel discussion in which retailers will share their supplier preferences and views on customer service, support, relationships, distribution systems, training, and new item presentation.

Grant provided by: Oberto Sausage Company