DAYTON, Ohio -- Solganik & Associates here, a consulting firm that works with supermarkets, is heading its workshop schedule this year with a hands-on session on meal solutions.
es and kitchen facilities here.
The focus will be on the whole meal. Costing, shelf-life, packaging, point-of-sale materials, and the pros and cons of in-store production will be discussed, said Howard Solganik, the company's president.
Other three-day sessions will be: "From Meat Cutter