Dec 11, 2012
WASHINGTON, D.C. — December 11, 2012 — A full slate of education sessions and workshops has been announced for the Annual Meat Conference (AMC), to be held February 24-26, 2013, at the Gaylord Opryland Resort and Convention Center in Nashville, Tennessee. Attendees will become better prepared to tackle the most pertinent issues facing the meat industry today through sessions that focus on hot topics, including maximizing current consumer trends to increase sales and understanding the global market to remain competitive into the future.
“The Annual Meat Conference is the premier opportunity for meat and poultry professionals from the packer, processor and retail communities to come together to share best practices,” said American Meat Institute President and CEO J. Patrick Boyle. “The planned education sessions will provide a wide range of information that attendees can apply to their day to day business.”
Pat and Gina Neely, restaurateurs and co-hosts of two popular Food Network television programs, Down Home with the Neelys and Road Tasted with the Neelys, will share their Recipe for Success in the opening general session. From their latest success, New York City’s Neelys Barbeque Parlor, to the original Neelys Bar-B-Que locations in Memphis, cookbooks, merchandise and endorsement relationships with companies like Kraft and Sam’s Club, the Neelys know how to build a business from the bottom up and will share their secrets on how they grew an empire, turning their family restaurant into one of the most successful food brands in the South.
The Meat Conference also features nine concurrent workshops designed to provide in-depth information on hot-topics facing the industry. From food safety to crisis management to the meat department’s role in total store health, the series of workshops will be taught by a variety of industry experts. Topics can be found at http://www.meatconference.com/.
“We recognize that consumers are more value-seeking than ever and willing to live with less due to the current economic conditions, and now that we’re also faced with a drought, extended price burdens will undoubtedly create new opportunities for collaboration with suppliers,” Pat Walsh, senior vice president of industry relations, education and research for FMI, said. “The Meat Conference will help our industries anticipate the needs of our customers in this uncertain marketplace.”
Co-sponsored by the American Meat Institute Foundation (AMIF) and the Food Marketing Institute (FMI), the conference attracts 800 members of the retail food and meat industries each year. It is considered the leading educational event focusing on meat and poultry marketing innovations, merchandising issues and consumer purchasing trends.
Associate sponsors include the American Lamb Board, Beef Checkoff, National Chicken Council, National Pork Board and National Turkey Federation.
To exhibit or to register for AMC, go to www.MeatConference.com.
“The Annual Meat Conference is the premier opportunity for meat and poultry professionals from the packer, processor and retail communities to come together to share best practices,” said American Meat Institute President and CEO J. Patrick Boyle. “The planned education sessions will provide a wide range of information that attendees can apply to their day to day business.”
Pat and Gina Neely, restaurateurs and co-hosts of two popular Food Network television programs, Down Home with the Neelys and Road Tasted with the Neelys, will share their Recipe for Success in the opening general session. From their latest success, New York City’s Neelys Barbeque Parlor, to the original Neelys Bar-B-Que locations in Memphis, cookbooks, merchandise and endorsement relationships with companies like Kraft and Sam’s Club, the Neelys know how to build a business from the bottom up and will share their secrets on how they grew an empire, turning their family restaurant into one of the most successful food brands in the South.
The Meat Conference also features nine concurrent workshops designed to provide in-depth information on hot-topics facing the industry. From food safety to crisis management to the meat department’s role in total store health, the series of workshops will be taught by a variety of industry experts. Topics can be found at http://www.meatconference.com/.
“We recognize that consumers are more value-seeking than ever and willing to live with less due to the current economic conditions, and now that we’re also faced with a drought, extended price burdens will undoubtedly create new opportunities for collaboration with suppliers,” Pat Walsh, senior vice president of industry relations, education and research for FMI, said. “The Meat Conference will help our industries anticipate the needs of our customers in this uncertain marketplace.”
Co-sponsored by the American Meat Institute Foundation (AMIF) and the Food Marketing Institute (FMI), the conference attracts 800 members of the retail food and meat industries each year. It is considered the leading educational event focusing on meat and poultry marketing innovations, merchandising issues and consumer purchasing trends.
Associate sponsors include the American Lamb Board, Beef Checkoff, National Chicken Council, National Pork Board and National Turkey Federation.
To exhibit or to register for AMC, go to www.MeatConference.com.
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