To Bill Slott, it's ridding his staff of the grocer mentality. To Scott Fox, it's hiring chefs and other food-service professionals. To Dan Kallesen, it's turning a roll into a brand. These are some of the answers offered first-hand by retailers at the front line; decision makers who are faced everyday with the question: "How do you make supermarket meal programs work?" There is no shortage of "experts" poised to instruct retailers on the proper way to conduct their start-up fresh-meal ...

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