Preparing for luck

Major, Meg
April 2002
Progressive Grocer;4/1/2002, Vol. 81 Issue 5, p50
Trade Publication
Discusses cost-effective techniques for creating and maintaining a positive prepared foods program. Importance of defining the brand; Goal-setting; Communication with employees.


Related Articles

  • Nutraceuticals: From theory to practice. Best, Daniel // Prepared Foods;Jun96, Vol. 165 Issue 7, p53 

    Part III. Offers guidelines for marketing prepared nutraceutical foods. Building on a good image; Nutraceuticals as ingredients; Special dietary needs and medical foods; Marketing strategies by Quaker Oats Co. and Ocean Spray; Financial issues. INSET: Medical food or food additive..

  • Industry trends. Dornblaser, Lynn // Prepared Foods;May99, Vol. 168 Issue 5, p12 

    Reports on developments concerning the prepared foods industry as of May 1999. Extension of Kraft Jacobs Suchard's Milka chocolate confectionery brand; Launch of bite-sized sponge cakes from Manor Bakeries in Great Britain; Launch of infused teas in the Netherlands and Great Britain; Marketing...

  • Industry trends.  // Prepared Foods;May98, Vol. 167 Issue 5, p12 

    Focuses on product cross-over trend in the prepared food industry in the United States. Food product sold in natural food stores; Significance of the prepared food trend to major manufacturers.

  • NEW PRODUCTS.  // National Provisioner;Jun2000, Vol. 214 Issue 6, p59 

    Introduces several meat, poultry and prepared food products. Flavored turkey burgers from Wampler Foods Inc.; Seasoned boneless pork from John Morrell and Co.

  • Comforting homemade desserts a snap. Toops, Diane // Food Processing (00156523);Dec2003, Vol. 64 Issue 12, p17 

    Features several desserts from Betty Crocker Complete Desserts Mixes. Availability; Price; Packaging.

  • Cellular Marketing. Swientek, Bob // Prepared Foods;May2001, Vol. 170 Issue 5, p7 

    Editorial. Comments on cellular marketing, or the development of food products designed for a particular consumer segment. Comparison with micro marketing; Expansion of the rice bowl and noodle bowl concepts into MiniBowls by Uncle Ben's Inc.; Details on the Energy Crunch variety of Big G's...

  • Sugarplums earn chefs some bread. Sanders, Lisa // Crain's New York Business;11/30/98, Vol. 14 Issue 48, p44 

    Reports on the market introduction of specialty foods by New York City area restaurants. Range of food offerings; Cost of gift baskets of Portuguese bakery O Padeiro; Introduction of smoked salmon, pickled herring and ginger citrus cookies by restaurant Aquavit; Availability of series of...

  • Showcase: Meat/poultry/fish-based ingredients. McCue, Nancy // Prepared Foods;Apr94, Vol. 163 Issue 4, p58 

    Features a variety of prepared foods ingredients. Includes marinated shrimp from Rich-SeaPack Corp.; Pepperoni from Farmland Foods; Sausage and ham from Hormel Foods Corp.; Shrimp from Empress International Ltd.; Barbecue meats from Keebler Custom Products; Ham and bacon from Wright Brand...

  • Ingredients.  // Prepared Foods;Apr94, Vol. 163 Issue 4, p60 

    Presents a variety of prepared food ingredients. Includes natural and artificial crab flavor from Ottens Flavors; Savory flavors from David Michael & Co.; Oriental seasonings from FIDCO; Yeast extract flavor enhancer from Gist-brocades Food Ingredients; High-stability and low-linolenic soybean...

  • Get the message! TOSH, MARK // Progressive Grocer;Feb99, Vol. 78 Issue 2, p97 

    Discusses possible marketing programs for prepared foods. Difference between a restaurant menu and a supermarket advertising or sign; Information on Holiday Quality Foods; Sales-building opportunities offered by the store's interior.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics