DAYTON, Ohio -- Solganik & Associates here, a consulting firm that works with supermarkets, is heading its workshop schedule this year with a hands-on session on meal solutions. es and kitchen facilities here. The focus will be on the whole meal. Costing, shelf-life, packaging, point-of-sale materials, and the pros and cons of in-store production will be discussed, said Howard Solganik, the company's president. Other three-day sessions will be: "From Meat Cutter to Cook," June 24 to ...

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