HELPING HANDS

PLYMOUTH, Wis. -- In a climate of hot competition for the fresh food dollar, well-trained associates in deli and bakery will prove to be as crucial as the sandwich trend of the moment or the latest low-fat innovation, according to Michael Gordy, executive vice president of operations at Sargento Foods here.Gordy, who is also board president of the International Dairy-Deli-Bakery Association, based

PLYMOUTH, Wis. -- In a climate of hot competition for the fresh food dollar, well-trained associates in deli and bakery will prove to be as crucial as the sandwich trend of the moment or the latest low-fat innovation, according to Michael Gordy, executive vice president of operations at Sargento Foods here.

Gordy, who is also board president of the International Dairy-Deli-Bakery Association, based in Madison, Wis., said professional store-level service providers -- and not just meat

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