WORKING ORDERS

To Bill Slott, it's ridding his staff of the grocer mentality. To Scott Fox, it's hiring chefs and other food-service professionals. To Dan Kallesen, it's turning a roll into a brand.These are some of the answers offered first-hand by retailers at the front line; decision makers who are faced everyday with the question: "How do you make supermarket meal programs work?"There is no shortage of "experts"

To Bill Slott, it's ridding his staff of the grocer mentality. To Scott Fox, it's hiring chefs and other food-service professionals. To Dan Kallesen, it's turning a roll into a brand.

These are some of the answers offered first-hand by retailers at the front line; decision makers who are faced everyday with the question: "How do you make supermarket meal programs work?"

There is no shortage of "experts" poised to instruct retailers on the proper way to conduct their start-up f

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