ATLANTA – The Refrigerated Foods Association’s (RFA) 31st Annual Conference and Exhibition, held March 6-9, at the Naples Grande Beach Resort in Naples, Florida, provided matchless industry experiences for more than 200 attendees. The Naples Grande Beach Resort, set along miles of white beaches, offered the warmth of South Florida sunshine and the soothing sound of the ocean. The outstanding atmosphere, ocean-inspired menus and great weather provided the perfect backdrop for one of the RFA’s most successful annual meetings.
The 2011 speakers delivered relevant and timely information on the most important topics in the refrigerated foods industry. Kicking off the event was keynote speaker Robert Stevenson with his presentation, “How the Best Get Better.” Stevenson encouraged attendees to identify tactics and strategies that can help them success in today’s marketplace. Other top-rated presentations included Technical Updates from the RFA’s Technical Director, Martin Mitchell of Certified Laboratories, Inc. Mitchell educated attendees about upcoming regulatory changes and effectively communicated how these regulations could impact their businesses. Barbara Stuckey of Mattson addressed “Industry Trends Regarding the Refrigerated Consumer.” Stuckey presented the results of unique consumer research being done in the refrigerated foods industry. Jerry White of PLATE magazine discussed “Navigating the New Normal: Trends and Directions in Reaching Today’s Entrenched Consumer.” White’s presentation featured the current state of the economy as it relates to restaurant and food industry sales. A panel entitled “Recall Administration and Insurance,” featured Brian Giannini, Stericycle, David Bartlett, Levick Strategic Communications and Florian Beerli, Crisis Management. This panel discussed the three key elements of planning and managing recalls. Other speakers included Bill Schwartz, Orval Kent Foods, Brian Edmonds, St. Clair Foods, and Martin Mitchell, Certified Laboratories, Inc., on a panel entitled, “What We All Can Learn From the Deli Salads Experience,” Bob McCarthy’s presentation, “How to Best Motivate Sales Agencies in the Foods Industry to Achieve Maximum Results,” and Kathleen Nordstrom of Safeway on “Creating the Perfect Wave.”
The Exhibition allowed for one-stop shopping with the leading suppliers to the industry. Representatives from ingredient, packaging, equipment, and service businesses packed the sold-out Exhibit Hall.
The 2011 Conference provided many opportunities for casual networking including poolside receptions, the annual golf tournament, pool party and the One-on-One CEO sessions. The One-on-One CEO Sessions allowed attendees to enjoy the Florida environment while getting to know other RFA Members. The One-on-One CEO sessions afforded suppliers the opportunity to meet with CEO’s of manufacturing companies for ten-minute sessions. These sessions are valuable for both Manufacturer and Associate members. Manufacturers were given the chance to learn about the new products and services available from RFA suppliers, and how a supplier can meet their company’s specific needs.
Associates were provided the rare opportunity to meet face-to-face with company decision makers and discover the individual needs of each manufacturing company.
At the Conference, long-time RFA member and past Ambassador Award recipient George Bell was presented with the RFA Honorary Member Award. Bell served many terms on the RFA Board of
Directors, has been involved in the Conference, Membership and Publicity Committees and was a strong supporter of the RFA Foundation.
RFA Committee Chairs possess great leadership skills, commitment of time, energy and a spirit of camaraderie. Encompassing these and many aptitudes is William Schwartz of Orval Kent Foods, who was honored as the Committee Chair of the Year for his superior service as RFA Technical Committee Chairman. Schwartz continues to succeed in his efforts to establish the RFA as the technical authority in the refrigerated foods industry.
David Horowitz, Danisco USA, was named the recipient of the Don Sircy Award. Horowitz was honored for his unwavering commitment to member recruitment and his involvement in our Membership Committee for many years. Presented each year, this award honors the RFA’s founder, Mr. Don Sircy of Performance Manufacturing.
On behalf of the Sandridge Food Corporation, Bill Frantz accepted the Food Processor of the Year Award from Refrigerated & Frozen Foods magazine, presented by Editor in Chief, Bob Garrison. Despite the economy, Sandridge has continued to aggressively invest in its business. To address a larger retailer’s concerns about food safety recalls, Sandridge spent millions in 2009 and 2010 to buy and install a high-pressure processing (HPP) line in the company’s Medina, Ohio, facility. HPP uses cold water – under high pressure – to completely eliminate harmful bacteria. Sandridge became the nation’s first processor to commercially use HPP for refrigerated prepared entrees, soups and side dishes.
The RFA is honored to have members whose efforts not only advance the industry, but also the association. For more information on the RFA’s events or how to become an RFA member, please visit www.refrigeratedfoods.org or call (770) 452-0660.
The Refrigerated Foods Association (RFA) is an association of manufacturers and suppliers of refrigerated prepared foods dedicated to advance and safeguard the industry. RFA develops programs to enhance and promote food safety, strengthen the operating practices of member companies, and foster a networked community to share information. By pooling resources, the association develops valuable programs that individuals companies might find prohibitively expensive. Members include manufacturers and suppliers of wet salads, refrigerated entrees and side dishes, dips, desserts, soups, and ethnic foods, as well as companies engaged in business operations related to the refrigerated foods industry. www.refrigeratedfoods.org
Source: The Refrigerated Foods Association
