PLYMOUTH, Wis. -- In a climate of hot competition for the fresh food dollar, well-trained associates in deli and bakery will prove to be as crucial as the sandwich trend of the moment or the latest low-fat innovation, according to Michael Gordy, executive vice president of operations at Sargento Foods here. Gordy, who is also board president of the International Dairy-Deli-Bakery Association, based in Madison, Wis., said professional store-level service providers -- and not just meat ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.