Meat + Poultry - February 2006 - 45

Texas
Hold 'em
Processors go 'all in' at
The Annual Meat Conference
March 12-14

Photo courtesy of A.M.I.

H

ave you ever wondered if you
have what it takes to be an effective leader? Do you have a
grasp on what consumers will be clamoring for next? To get the answers to
these questions and many more, plan
to attend the 2006 Meat Conference,
hosted by the American Meat Institute
and the Food Marketing Institute, both

Schedule of Events
Saturday, March 11, 2006
1:30 to 5 p.m.
Registration

Monday, March 13, 2006
7 a.m. to 6 p.m.
Registration
7 to 8 a.m.
Breakfast

Sunday, March 12, 2006
8 to 1:30 p.m.
Registration

1:30 to 2:45 p.m.
Opening General Session
Am I The Leader I Need To Be?
2:45 to 3:15 p.m.
Refreshment Break
3 to 4:15 p.m.
Industry Dialogue Exchange
Featuring panel of industry experts from the
American Lamb Board, National Cattleman's Beef
Association, National Chicken Council, National
Pork Board, and the National Turkey Federation.
4:15 to 5:30 p.m.
Premiering Annual Meat Conference
Research

Promoting the Meat Department:
Merchandising Techniques

7:30 to 11:30 a.m.
Store Tours

Health and Wellness: Consumer Behavior

11:30 a.m. to 1:30 p.m.
Tech Fair Luncheon

5:30 to 8:30 p.m.
Product Tasting Reception

1:30 to 3:00 p.m. Concurrent Sessions
A Look at the Foodservice Industry's Product
Trends to Enhance Sales & Profitability

Tuesday, March 14, 2006
7 to 11:30 a.m.
Registration

Hispanic Marketing: New Insights on
Creating Differentiation

7 to 8 a.m.
Breakfast

Shrink Part II: The Six Letter Word is
Becoming Easier to Control

8 to 9:30 a.m. Concurrent Sessions
The Processed Meats Category -
Sales and Profitability Trends

Natural and Organic Niche:
Category Exploration

3 to 3:30 p.m.
Refreshment Break

5:30 to 7 p.m.
Welcome Reception

Hispanic Marketing and Merchandising:
New Insights on Creating Differentiation
(repeated session)

3:30 to 5 p.m.
Concurrent Sessions
Shrink Part II: The Six Letter Word is
Becoming Easier to Control (repeated session)

The Economic State of the Retail Meat
Industry and Changing Consumer
The Promotion Puzzle: Getting Real Results

9:30 to 10 a.m.
Refreshment Break
10 to 11:30 a.m.
Closing General Session
Building Customer Loyalty for the Future
11:30 a.m.
Conference Adjourns

48

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MEAT&POULTRY

I

February 2006

I

www.MEATPOULTRY.com



http://www.MEATPOULTRY.com

Meat + Poultry - February 2006

Table of Contents for the Digital Edition of Meat + Poultry - February 2006

Contents
Meat + Poultry - February 2006 - 1
Meat + Poultry - February 2006 - 2
Meat + Poultry - February 2006 - 3
Meat + Poultry - February 2006 - Contents
Meat + Poultry - February 2006 - 5
Meat + Poultry - February 2006 - 6
Meat + Poultry - February 2006 - 7
Meat + Poultry - February 2006 - 8
Meat + Poultry - February 2006 - 9
Meat + Poultry - February 2006 - 10
Meat + Poultry - February 2006 - 11
Meat + Poultry - February 2006 - 12
Meat + Poultry - February 2006 - 13
Meat + Poultry - February 2006 - 14
Meat + Poultry - February 2006 - 15
Meat + Poultry - February 2006 - 16
Meat + Poultry - February 2006 - 17
Meat + Poultry - February 2006 - 18
Meat + Poultry - February 2006 - 19
Meat + Poultry - February 2006 - 20
Meat + Poultry - February 2006 - 21
Meat + Poultry - February 2006 - 22
Meat + Poultry - February 2006 - 23
Meat + Poultry - February 2006 - 24
Meat + Poultry - February 2006 - 25
Meat + Poultry - February 2006 - 26
Meat + Poultry - February 2006 - 27
Meat + Poultry - February 2006 - 28
Meat + Poultry - February 2006 - 29
Meat + Poultry - February 2006 - 30
Meat + Poultry - February 2006 - 31
Meat + Poultry - February 2006 - 32
Meat + Poultry - February 2006 - 33
Meat + Poultry - February 2006 - 34
Meat + Poultry - February 2006 - 35
Meat + Poultry - February 2006 - 36
Meat + Poultry - February 2006 - 37
Meat + Poultry - February 2006 - 38
Meat + Poultry - February 2006 - 39
Meat + Poultry - February 2006 - 40
Meat + Poultry - February 2006 - 41
Meat + Poultry - February 2006 - 42
Meat + Poultry - February 2006 - 43
Meat + Poultry - February 2006 - 44
Meat + Poultry - February 2006 - 45
Meat + Poultry - February 2006 - 46
Meat + Poultry - February 2006 - 47
Meat + Poultry - February 2006 - 48
Meat + Poultry - February 2006 - 49
Meat + Poultry - February 2006 - 50
Meat + Poultry - February 2006 - 51
Meat + Poultry - February 2006 - 52
Meat + Poultry - February 2006 - 53
Meat + Poultry - February 2006 - 54
Meat + Poultry - February 2006 - 55
Meat + Poultry - February 2006 - 56
Meat + Poultry - February 2006 - 57
Meat + Poultry - February 2006 - 58
Meat + Poultry - February 2006 - 59
Meat + Poultry - February 2006 - 60
Meat + Poultry - February 2006 - 61
Meat + Poultry - February 2006 - 62
Meat + Poultry - February 2006 - 63
Meat + Poultry - February 2006 - 64
Meat + Poultry - February 2006 - 65
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
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https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
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https://digital.meatpoultry.com/sosland/mp/2020_03_01
https://digital.meatpoultry.com/sosland/mp/2020_02_01
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