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DeliOps 101 Seminar

San Francisco

May 9-11, 2023

The essential aspects of foodservice operations excellence in a dynamic 3-day seminar

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Thought For Food Consulting Presents


Who’s this Seminar For?

Co-op and Independent

Natural Foods Grocers!

Owners & General Managers

who want to

  • Better lead, develop and support their foodservice leaders and their unique operation.

  • Develop greater understanding and clarity about operating your store’s most complicated sales department.


  • Demystify the financial workings of foodservice to provide better support and set realistic goals.

  • Return inspired with fresh eyes, renewed spirit, and plans for achieving your operation’s potential.

Foodservice & Kitchen Leaders

who want to

  • Develop new ideas for growing sales and margin – and clear plans for thriving in the post-pandemic world.


  • Master critical systems to plan, track and analyze your operation’s production, sales, margin and labor.

  • Identify and overcome barriers that keep you from achieving financial goals.

  • Create visually delicious merchandising displays.

  • Network with other talented leaders to share stories, learn from each other, and get back out in the world.

  • Return inspired with fresh eyes, renewed spirit, and plans for achieving your operation’s potential.


Lodging at
Acqua Hotel

You'll wake up where you need to be, enjoying 4 nights of stylish comfort with hot breakfast and espresso bar at our waterfront hotel.

Organic Lunches

You'll enjoy exquisitely delicious, all-organic catering from our host store, Good Earth Natural Foods.

Store Tour

You'll gain ideas and insights with an exclusive behind-the-scenes kitchen tour at Good Earth Natural Foods, an all-organic best-in-class operation

3 Phone

We'll use your data and a pre-seminar consultation to share personalized  feedback during the seminar, and in two calls thereafter.

An Amazing Dinner

You'll lick your flavor-packed plate of ethnic confusions, family-made in an open kitchen with organic, local ingredients.

Workbook & Digital Documents

Your workbook is packed with key systems, forms and documents, and a year of access to download more than 50 digital docs.

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Wine & Cheese

Network and relax with colleagues each evening with nibbles and cheer from local producers.

Snacks Galore

We enjoy being event hosts! Whether you're craving something salty, sweet, or healthy -- you'll never be hungry!


Day 1 – Tuesday, May 9, 2023

9:00  Welcome (Back from the Pandemic)

We'll share an overview and engage with you in small groups to share your pandemic challenges, victories and best practices. With a mind toward every challenge being an opportunity, we'll help you imagine a new and fuller vision of your operation’s potential.

10:00  Fresh Ideas & Trends: Post-Pandemic, Recession-Proof Winners

We'll explore a variety of fresh ideas to inspire your product development plans, and infuse your program menus with some fresh flair. 

11:00  Developing Successful New Products 

We'll share a 20-step process from which you'll be clear and confident of being able to quickly develop successful new high-margin products. 

12:00  Catered Hot Lunch 

Dining al fresco, on the bay. 

1:00  Staffing: Doing More with Less Labor

We'll help you analyze your own department’s program sales and labor data to optimally structure and organize responsibilities for your operation's best success.

2:15 Making Grab & Go, GO!

Explode your sales with a full exploration of this critical and versatile program. We’ll dig deep into the nuts, bolts and nuances – from category and product plan-o-grams, to portioning, packaging and pricing. You'll leave with ideas and plans for upgrading your G&G program. 

4:15 Beautiful Boxed Salads

Whether your salad bar is open, closed or non-existent, there's never been a better time to expand your selection of healthy, delicious portion-controlled boxed salads. We'll share a process, document and specific ideas for revolutionizing your selections and sales in this high-margin product category. 

5:15  Wine & Cheese Reception / Evening Break

Relax with colleagues at Acqua Hotel’s wine and cheese reception. Or, hop on a free bike for a ride along the adjacent waterfront path.

6:30  Dinner & Store Tour

Enjoy a behind-the-scenes tour through the bustling prepared foods operation at Good Earth Natural & Organic Foods. This best-in-class operation features a vast array of all-organic prepared foods programs.

Day 2 – Wednesday, May 10, 2023

9:00  Good Earth Store Tour Q&A

9:30  Foodservice Financials 

Working through a prepared foods case study we’ll deepen your financial skills and give you tools to better teach your team about sales, margin and labor. We make this interesting for leaders of all financial skill levels and no one leaves this segment without better understanding and/or enjoying numbers.

11:00  Recipe Costing & Margin Pricing  

Food costs continue climbing and you need an efficient way to make sure your products are priced to generate  appropriate margins. Costing “beginners” will explore a variety of recipe costing procedures, discuss tips and tribulations, and complete a recipe costing exercise to ensure everyone leaves clear, confident and capable. "Advanced" costing system participants will explore variable margin pricing techniques and strategies, and pro tips to ensure you're working with clean data, conversions and shrinks, and achieving precise inventory counts.  

12:30  Catered Hot Lunch 

Dining al fresco, on the bay. 

1:30 Beautiful Boxed Salads Costing Exercise

We'll fine-tune and complete yesterday's creative program and recipe development work, ensuring our pricing achieves healthy margins

2:30  Snappy Sandwiches 

Strategies and pro tips for developing delectable menus of sandwich products. And, a hands-on, small group product development game that will leave you inspired and confident of bringing your new ideas to fruition.


4:15 Huddle Up!

The single-most efficient and effective staff communications plan is also your best platform for raising the bar and creating an environment of growth, opportunity and excellence. And, a template and guidelines for making the most of weekly team leader meetings. 


5:15  Wine & Cheese Reception / Evening Break

6:00  Adjournment

Dinner is on your own. We'll share recommendations from among the dozens of fantastic nearby restaurants.

Day 3 – Thursday, May 11, 2023

9:00 Essential Systems for Production Planning & Analysis

We'll share our simple, scalable and highly effective process for optimizing your production planning – to master the art of maximizing sales, minimizing labor and waste, and all while never running out of your top-sellers. It's actually science more than art and you'll be amazed at how easy our system can work for you. 

10:15  Making the Most of Movement Reports  

Learn how to organize, analyze and act on your department's sales and margin data to ensure you achieve your margin goals.  

11:15 This & That, Etc.: Signage, Manuals, Forms + More!  

A menagerie of pro tips for upgrading your service mojo, creating merchandising magic, and systems for running a smooth and highly communicative best-in-class operation.

11:45 Catered Lunch with (Optional) Break-Out Conversations

Dining al fresco, on the bay. Choose from any of several conversations, with topics nominated by participants.

1:00 Reimagining Hot Foods  

With many hot food bars remaining pandemic- and/or labor-handicapped, we'll share creative ideas and options for making the most with what you have -- and adding more hot food products to your repertoire.   

2:15  50 Ways to Grow Sales by $50 a Day  

Easy ideas for incrementally growing and improving any prepared foods operation. 


4:00  Plans For Change 

Breakthrough strategies to help you identify priorities -- from which you’ll develop an agenda, timeline and plans for making the most of your seminar experience.


4:45  Endings & Evaluations 


5:00  Wine & Cheese Reception / Evening Break


6:30  Dinner At Avatar’s

Your tastebuds will dance on flavor-packed Indian-Caribbean fusion sensations, made with organic and local ingredients.


Updated 9/6/22 

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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.

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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.

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Joe McGarry 

Prepared Foods Director
Good Earth Natural Foods

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.




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DeliOps was a great investment. So great I have been here twice! There is so much information that once is almost not enough to absorb it all. There is so much to learn and it was very engaging. 

Andrew Stachura, Prepared Foods Manager

Lexington Co-op, Buffalo, NY

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As a store manager this gave me a lot of creative ideas and great insight into what happens behind the scenes, and how to better help my managers.

Nick Brown, Store Manager

Lexington Co-op, Buffalo, NY

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DeliOps taught me a lot I didn’t know, gave me great ideas, and will be a great reference point. We laughed and learned, and I now know things I need to focus on to grow my department.

Kanesha Wallace, Deli Manager

Wheatsville Food Co-op, Austin, TX

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Was very well put together and organzied. I appreciate the time, content, and the entire culture of the seminar. I feel very well prepared to bring back what I've learned to my department. 

Ricketta Wallace, Bakehouse Manager

Wheatsville Food Co-op, Austin, TX

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It was worth every penny. I was on the edge of my seat. The presenters were extremely knowledgable and effective at sharing content. And I love how Allen tells stories and anecdotes.

Carla Gerner, Kitchen Manager

Natural Grocery Company, El Cerrito, CA

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DeliOps helps you understand and improve your foodservice knowledge and operation. It has given me the tools to ultimately run a successful and efficient business.

James Galera, Fresh Operations Manager

Davis Food Co-op, Davis, CA

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DeliOps was a good investment and I'm bringing new ideas back to my store. I enjoyed myself and learned a lot.

Alishia Caston, Deli Manager

Davis Food Co-op, Davis, CA

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Great ideas, tools, knowledge and work team bonding. This helped us align with a common goal. The knowledge was astounding and the hospitality and food were excellent. Y'all really love delis and it shows.

Carla Dillon, Director of Deli Excellence

The Turnip Truck, Nashville, TN

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Recent Testimonias


Regular Registration
per person

On or after 3/1/23

Early Registration
per person

Save $300 per person with
Promo Code SAVE450 by 2/28/23

Early 4-For-3 Deal
per person

Save $600 per person with
Promo Code 4FOR3 by 2/28/23

Offer is valid only when registering at least 4 participants in a single transaction and cannot be applied retroactively to include prior registrations.

Plus $1275 for 4 nights per single or double lodging room



2 Seminar Seats with Double Lodging


$5400 for 2 Seats – $900 Discount

+ $1275 Double Lodging

After 2/28/23: $6675

4 Seminars Seats with Double Lodging


$8100 for 3 Seats + 4th Seat FREE

+ $2550 for 2 Double Lodging Rooms

After 2/28/23, $13,350

Change & Cancellation Policy


You may substitute a participant at no charge until 4/14/23, or for $95 per person per change thereafter.



For cancellations, a 95% refund will be provided for notice by 2/28/23; a 50% refund for notice by 4/14/23.


No refund (substitutions only) on or after 4/15/23.


Please send any notice or questions about your registration issue to the event host at

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Quick Links

(415) 497-7861  •

©2023, Thought For Food Consulting

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