Deli ops 101 Seminar
San Francisco
February 18-20, 2020
The essential aspects of foodservice operations excellence in a dynamic 3-day seminar
Who’s this Seminar For?
Co-op and Independent Natural Foods Grocers
Owners & General Managers who want to
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Better lead, develop and support their foodservice leaders
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Develop greater clarity about operating your store’s most complicated sales department
Foodservice & Kitchen Leaders who want to
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Develop new ideas for growing sales and margin
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Implement critical systems to plan, track and analyze your operation’s production and labor
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Create more effective merchandising displays
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Return with fresh eyes, renewed spirit and specific plans for achieving your operation’s potential
REGISTRATION INCLUDES
AGENDA
Seminar PRESENTERS
Allen Seidner
Principal, Thought For Food Consulting
Allen provides prepared foods design and consulting services exclusively for organic and natural foods retailers. Since 1993 he's worked for scores of co-ops and independents, and led high-performing teams at Good Earth Natural Foods, Whole Foods Market and Wild Oats Market.
Michelle is an organic farmer and chef, customer service expert and deli operations maven. She managed the exploding growth of a fantastic co-op deli for a decade and now shares the wisdom of her experience with consulting clients.
Joe McGarry
Prepared Foods Director, Good Earth
Joe leads a 2-store staff of more than 100 in a pair of all-organic kitchens that generate intense loyalty and an outsized share of store sales.
Joe worked with Bon Appetit for 14 years, including as Executive Chef and General Manager.
TESTIMONIALS

Deziree Ferrin
Kitchen Manager,
BriarPatch Food Co-op, Grass Valley, CA
DeliOps gives you the tools you need to grow and build an effective production kitchen. This is a wonderful thing you’re teaching people and the systems are amazing. I don’t know how we ever ran our kitchen without them.

Noah Argeanas
Deli Team Leader
La Montañita Food Co-op, Albuquerque, NM
I attended DeliOps a year ago and came back with tools, plans and valuable ideas for restructuring into a positive, well-balanced and successful operation. Since then we’ve made many changes and improvements which have grown our sales 20 percent and improved margin by 10 points

Toby Massey
Former Cooperative Retail Officer
La Montañita Co-op Food Market, NM
DeliOps is incredible, and a game changer -- the Masters Class on prepared foods systems, the state of the industry and real world practices. It speaks to staff on the whole spectrum of experience, from a new supervisor to a veteran General Manager. The content was invaluable. I've run prepared foods departments in large co-ops as well as Fortune 50 companies for 22 years. The ROI on this training will be paid back in months, not years.