Page 93 - January_2019
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‘This year we are focusing on meal solutions. Millennials want meals that are easy, fast and convenient; Gen X is looking for inspiration.’
— Kelly Davis, Allegiance Retail Services
THOUGHT LEADERS HIGHLIGHT BREAKFAST WITH LOOK TO FUTURE
The yearly Perishable Pundit “Thought- Leaders” Breakfast Panel, which moved to a new location at the Javits Center for 2018, featured perspectives from top produce industry members on retail success factors.
Following sponsor videos, an invocation by Al Murray (formerly of the New Jersey Department of Agriculture) and the national anthem, Eastern Produce Council (EPC) pres- ident Marianne Santo provided an overview of EPC and welcomed the inaugural class of the EPC-Rutgers Leadership Program.
Produce Business president and editor-in- chief Jim Prevor followed with a recap of the nine-year history of the New York Produce Show and Conference, recognition of retiring vice president of foodservice for the Idaho Potato Commission, Don Odiorne, and naming of the winner of the Joe Nucci Award for Innovation, which went to Village Farms, as well as the Chandler Copps Award to Tom Murray of Roche Bros. He then invited the thought-leader panelists to share insights on innovation, ideas and practices to help elevate the produce industry.
Meg Buchsbaum, national produce merchandiser for C&S Wholesale Grocers Inc., Hartford, CT, noted the importance of a healthy supply chain that offers great products at a great price point. “Indepen- dents are community-driven, so we have to serve the customer and community. Rela- tionships between the independent retailer and trade groups also offer support, inno- vation, value-added items and strategies for maintaining market share.”
Kelly Davis, director of produce and  oral at Allegiance Retail Services, Iselin, NJ, which supplies 120 stores in New York, New Jersey and Pennsylvania said: “This year we are focusing on meal solutions. Millennials want meals that are easy, fast and convenient; Gen X is looking for inspi- ration. Among the ways we solve mealtime dilemmas are breaking down walls between departments, emphasizing meals in ads and recipes, and providing meal solutions in
social media and on our website. We also offer an alternative to meal delivery services that merges click-and-bricks and click-and- collect.”
Tony Stallone, vice president of merchan- dising for Peapod, Chicago, pointed out that his company has been re ning its model for 30 years. “Everyone recognizes that omni- channel is changing. People are thinking differently about engaging customers. We
have to be online, click and collect, and everywhere the customer wants to be. Our current supply chain is the biggest imped- iment because it works well for brick-and- mortar but not well for omni-channel. It needs to be able to offer a better experience for customers, whether in store, for pick up, or for delivery, because the customer is not physically there picking out the produce. We also have to become more ef cient with
BY MINDY HERMANN
PRODUCE BUSINESS / JANUARY 2019 NYPS9


































































































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