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Mackenzie Wortham
Posted by Mackenzie WorthamJuly 14, 2017 11:30 AM

Whether your company is attending the PMA Foodservice expo for the first time or you have been attending for as long as you can remember, you probably attend for the primary purpose of gaining new business contacts and opportunities. Particularly if you are an exhibitor, we can understand how easy it is to put a laser focus on sales at tradeshows at the cost of other opportunities that may be available – like education. We challenge fresh produce marketers and sales professionals to attend Foodservice this year with education in mind as well as sales, after all, professional growth and development can only stand to improve your business.

This year at PMA FSC, there are several outstanding educational sessions available to fresh produce marketers. Plan to attend this full slate of education on Saturday and come home with inspiration and actionable learnings to improve your marketing efforts:

Let’s Talk About Trends, Baby
Speaker: Joseph M. Pawlak, Managing Principal, Technomic
Saturday, July 29 - 8:30 AM – 10:00 AM

What do college diners crave? Are meal kits worth the hype? And is clean eating finally becoming affordable? The trends that shape your customer’s demands are all here. From dining to retail, from fresh to prepared, you’ll emerge in-the-know about what’s now and what’s next, with the inspiration to shape your decision-making to deliver on everyone’s expectations.

No, You are Not the Smartest Person in the Room - Part I & II
Speaker: David Nour, CEO, The Nour Group, Inc.
Saturday, July 29 - 10:00 AM – 11:00 AM & 11:15 AM – 12:30 PM

With consumer demands changing at lightspeed, achieving differentiation has become an even greater challenge. But when we co-create, we better fuel the ideation process. We remain relevant. We sustain viability. And, frankly, we have a lot more fun. Explore the proven collaboration development strategy and bring home actionable processes you can apply immediately, together with supply chain partners. 

During Part II, keeping supply chain and consumers in mind, we’ll put what we’ve learned in Part I to work. Hands-on, collaborative and exceedingly productive, this energized environment is the perfect setting to learn how to partner with others effectively when identifying challenges and uncovering potential solutions. 

Innovate the Plate? Why Stop There?
Speaker: Jill Overdorf, Dir. of Business and Culinary Development; Corporate Executive Chef
Saturday, July 29 - 1:45 PM – 3:00 PM

Short of pulling out our crystal balls, we’ll use proven techniques and expertise to expose the future of foodservice. And it’s staying ahead of industry and consumer trends that keeps your business booming. So listen in as your supply chain peers and noted food experts weigh in with indispensable insights you’ll be glad are in your pocket, as you help the entire industry innovate the future. 

We look forward to seeing each of you during these sessions, as well as sharing takeaways after the show. Make sure you come prepared to learn and take home ideas that can improve your business!

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