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Canadian Meat Council Presentation - Improving Supply And Retailing of Meat In Canada

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Grocery Retailers and Meat Suppliers Working Together. …

Grocery Retailers and Meat Suppliers Working Together.
Presentation to the Canadian Meat Council Annual Conference 2009.

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  • Good Day and Welcome to Annual CMC in Montréal My name is Michel Picard and I will be yours for the next 45 minutes. For those of you who did not have the time to read my background I will resume it quickly. I have been actively presenting the retail perspective with George Morris center in Kamloops BC, Winnipeg MB, Ottawa ON, Toronto ON. I have provide direction and assistance to numbers of peoples that wanted information about retailers practice. Today, since I am not with a retail group, it is with impartiality that I am delivering this retailer Perspective point of view.
  • This presentation will touch on 1. 2. 3. I will explore area The view are………….. Remember this a 32000 feet overview and I have seek assistant from several individual in retail to finally propose more than a vision of one.
  • I have also ask for and inquire about the UK. Trying to capture the difference between a Canada and a market that some consider similar I was able to connect with a friend in UK and we have work to build a deck that I see as informal and provide leadership to what could be the future of the retail department.
  • I have also ask for and inquire about the UK. Trying to capture the difference between a Canada and a market that some consider similar I was able to connect with a friend in UK and we have work to build a deck that I see as informal and provide leadership to what could be the future of the retail department.
  • Very healthy heritage in CANADA Market is promotion driven Merchandising around perishable Great logistic because of North America logistic
  • Area of development or where can we the industry or individual could lead and get better
  • Innovation. Last year there was discussion about some hurdle in label approval. Testing the market in very small scale prior to launch. No support in demonstration and customers have to make a leap of faith to try new product. Not too much support between manufacture and retailer when innovation is in question. Unless the initiative came from the retailers. be quicker to approve the labeling
  • LABOUR CHALLENGE IN SOME SECTOR I believe there is a black hole in the industry. The meat industry as no training school to address the penury of good and knowledgeable butcher and service personal. We must address the gap since customers are starting understand and see the short fall.
  • Product sold on discount. Retailer are fighting vigorously for customers dollars. Category are sold more than other on discount. i.e. 34 % of all pork sales is sold on discount. Even thought if we recognize it, we continue to produce / process excessive quantities. This practice is having two folds: Reduce the price at retail. Reduce margin for farmers. We are responsible of our success and our failure. By choice or by default.
  • Cleaning is also attribute to food safety and the retail secter is challenge with different issues concerning food safety and proper food handling.
  • Grind separation - although most retailers have a sanitation twice daily in the meat room, there could be multiple grinds back to back before cleaning therefore some blending of vendor products which would hind investigations) Changing the attitude of older meat cutter is still a little bit of an issue, (i.e. we use to have saw dust on the floor now you want me to completely sanitize it twice daily) Use of foam cleaners and sanitizers, increases the effectiveness of the cleaner or sanitizer, but retail staff must learn they still require physical action (brush, scouring pad etc to break the build up of biofilms)
  • The priority is the compiling challenge between groups and regions within the same province or city. And the willingness of epicurean to taste some delicacy of the world. Ie ethnic population versus born and raise in the country
  • We have recently find out that consumers shop approximately 17 minutes in a retail stores. Too many variety may create issues for consumers and furthermore confused them. Even on a full shop customers are still preparing a list and buy product not on the list based on in-store special, great signage, in stock position, end cap build up, . Etc.
  • - Recipes , menus, quick and easy meals and entertaining ideas for family, kids, friends