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(415) 497-7861
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 and their unique operation.
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Develop greater understanding and clarity about operating your store’s most complicated sales department.
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Demystify the financial workings of foodservice to provide better support and set realistic goals.
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Return inspired with fresh eyes, renewed spirit, and plans for achieving your operation’s potential.
Foodservice & Kitchen Leaders
who want to
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Develop new ideas for growing sales and margin – and clear plans for thriving in the post-pandemic world.
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Master critical systems to plan, track and analyze your operation’s production, sales, margin and labor.
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Identify and overcome barriers that keep you from achieving financial goals.
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Create visually delicious merchandising displays.
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Network with other talented leaders to share stories, learn from each other, and get back out in the world.
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Return inspired with fresh eyes, renewed spirit, and plans for achieving your operation’s potential.
REGISTRATION PACKAGE INCLUDES
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
Consultations
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.
Wine & Cheese
Receptions
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!
AGENDA
Day 1
Tuesday, May 9, 2023
9:00 Welcome
We’ll start with introductions and an inspiring overview to help you imagine a fuller vision of your operation’s potential.
10:15 Fresh Ideas & Trends: Post-Pandemic, Recession-Proof Winners
We'll look at what's trending to inspire your product development plans and infuse your program menus with some fresh flair.
11:00 Developing Successful New Products
You'll learn our 20-step process from which you'll be clear and confident of quickly developing successful new high-margin products.
12:00 Lunch
Catered dining al fresco, with a breathtaking view of 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.
2:45 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 plan-o-grams, to portioning, packaging and pricing. You'll leave with ideas and plans for upgrading your G&G program.
4:30 Beautiful Boxed Salads
There's never been a better time to expand your selection of healthy, delicious portion-controlled boxed salads. We'll share a process, documents and specific ideas for revolutionizing your selections and sales in this high-margin product category.
5:30 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.
7:00 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.
Breaks
We take 15-minute breaks between most segments, one each morning and two each afternoon, to facilitate your absorption of the content and time for personal needs.
Updated: 4/13/23
Day 2
Wednesday, May 10, 2023
9:00 Good Earth Store Tour Q&A
Last night's tour guide joins to answer your questions and share valuable insights.
9:45 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 enjoying numbers.
11:15 Recipe Costing & Margin Pricing
As food costs continue to climb you need an efficient way to make sure your products are priced to generate appropriate margins. We'll work through the basics of costing a recipe, variable margin pricing techniques and strategies, and pro tips to ensure you're working with clean data, conversions and shrinks, and precise inventory counts. And, we'll highlight all the bells and whistles that a fully functioning costing program can deliver to your department.
12:45 Lunch
Catered dining al fresco, with a breathtaking view of the bay.
1:45 Beautiful Boxed Salads Costing Exercise
We'll test your costing skills by fine-tuning and completing yesterday's creative program and recipe development work, to attach prices that will ensure healthy margins.
2:45 Snappy Sandwiches
Sandwiches are a great program to highlight your signature flavors and bring people in the door. We will provide strategies and pro tips for developing delectable menus. And, host a hands-on, small group product development game that will leave you inspired and confident of bringing your new ideas to fruition.
4:00 Huddle Up!
We’ll focus on daily huddles and weekly leadership team meetings as the most efficient and effective communication tools you can implement to raise the bar and create an environment of growth, opportunity, and excellence. We'll share guidelines, documents and pro tips for making the most of these critical info-sharing and spirit-raising opportunities.
5:30 Wine & Cheese Reception/Evening Break
6:00 Adjournment
Dinner is on your own and the evening is yours to explore the area or enjoy some down time. Marin County is home to dozens of fantastic nearby restaurants and we'll share our favorites.
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 math more than art and you'll be amazed at how easily our system can work for you.
10:30 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 production and margin goals.
11:15 This & That, Etc.: Signage, Manuals, Forms & More!
A menagerie of documents and pro tips for upgrading your service mojo, creating merchandising magic, and systems for running a best-in-class operation. We'll give you a sneak peek into everything you’ll find in our DeliOps Document Library.
11:45 Lunch
Catered dining al fresco, with a breathtaking view of the bay.
1:00 Reinventing Hot Foods
Hot food programs are back and thriving, despite the pandemic and rising food costs. We'll share everything you need to know to create delicious hot bar, soup and chicken programs that achieve healthy margins. You’ll leave with a hot bar plan to inspire change in your program.
2:30 50 Ways to Grow Sales by $50 a Day
Growth is the elixir! We'll share easy ideas for incrementally growing and improving any prepared foods operation.
3:45 Plans For Change
Put everything you’ve learned into a plan for action! We’ll provide 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
5:15 Wine & Cheese Reception/Evening Break
Decompress and toast to one last sunset over the bay with the new colleagues and friends you’ve made during the seminar.
6:30 Dinner at Avatar’s
We’ll share our last meal together at Avatar's, an unforgettable dining experience that will delight your palate and your heart. Your tastebuds will dance on flavor-packed Indian-Caribbean fusion sensations, made with organic and local ingredients.
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.
PRESENTERS
2022 TESTIMONIALS
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
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
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
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
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
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
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
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
REGISTRATION FEE
Registration
$2700 per person
+ $1275 for 4 nights lodging
per single or double room
Change & Cancellation Policy
Substitutions
You may substitute a participant at no charge until 4/14/23, or for $95 per person per change thereafter.
Refunds
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 allen@deliops101.com.
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