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SIGMA Foodservice (900x80)


2019 Foodservice Share Group Topics

Moderator: Kay Segal, BATeam 

Kay Segal 






Hyatt Regency San Antonio Riverwalk
123 Losoya Street
San Antonio, TX 78205

Thursday, September 12, 2019

7:30 AM
Meeting room opens

8:00 AM – 8:30 AM
Foodservice Share Group:  
Welcome, Purpose and Plan Introductions

8:30 AM – 9:25 AM
Foodservice Strategy – Stacking the “odds” in our favor
Kay Segal, Senior Partner – Business Accelerator Team 

Foodservice is an opportunity and challenge for the convenience retailing industry.  Why is this so?  How can we stack the success odds in our favor? During the session, we will explore challenges everyone faces from executive buy-in and support to everyday execution of perishable items.  Using a BATeam decision model, we will discuss:
 Key decision points for foundation building
 Foodservice VS Convenience Foodservice
 Key decision points for culture
 Key decision points for success 

9:25 AM – 9:45 AM
Transition Break

9 :45 AM – 10:45 AM
H-E-B: Food Forward Retailing 
James Auld, VP Fuel Marketing & Convenience Operations
Scott Campbell, Operations – C-stores 


H-E-B is one of the leading food forward grocery store chains in America, although they operate only in South Texas and Mexico with about 350 locations.  Additionally, they operate 11 convenience store sites in Texas.  Our group will gather intelligence related to the history of HEB, moving from a grocery to a fresh food outlet, the biggest differences between food retailing in grocery and food retailing in convenience as well as information related to the newest H-E-B Convenience store. We will also tour the newest H-E-B convenience location on Friday. 

10:45 AM – 11:00 AM
Transition Break

11:00 AM – 12:00 PM
Multi-variable Testing 
Art Hammer, Vice President, QualPro
Ken Holland, Vice President, QualPro


For over three decades, Knoxville-based QualPro has delivered breakthrough business performance results for clients by using their unique MVT® Process – multi-variable testing. Ken Holland and Art Hammers will present regarding multivariable testing.  Among other things, they will include insights related to “attributes of highest important to foodservice consumers”.  Some of the insights shared are augmented with learning from pervious projects with Pilot / Flying J, Quick Chek, Meijer’s and Hunt Brothers. 

12:00 PM – 1:00 PM
Networking Lunch Buffet

1:00 PM – 2:00 PM
Flavor, Menu Trends & Innovation
Mark DiDomenico, Director, Client Solutions, Datassential

Mark DiDomenico will discuss trending food items and flavors that are relevant to the convenience channel.  Mark will highlight insights from several Datassential services to identify potential white-space innovation opportunities that will help operators stay ahead of the curve.   

Via Datassential’s analysis, Mark will explore what it means to follow the path of “Safe Experimentation” for innovation across all categories, including sandwiches, pizza and hot beverages.  

Additionally, Mark will provide a localized analysis for each marketer meeting attendee! This will be provided during the Friday morning session. 

2:00 PM – 2:15 PM
Break 

2:15 PM to 2:45 PM
Market Basket and Affinity Insights

We will have a presentation developed with information and insights to allow for a through provoking discussion about 
• What product is driving other product sales
 Where is profit mix

2:45 PM to 3:00 PM
Break 

3:00 PM to 3:45 PM
Food Studio & Scores Ideation Process 
Moderated by Mark DiDomenico

As we did last year, we will break into teams.  But, this year, you come with knowledge of the SCORE’s database.  

Are you working to create a new sandwich and you want some broader validation?  Are you calling the ingredients by the most marketable names? 

Each team will submit one sandwich recipe.  Thus, you must make your case for you bring with you or the team can create something at our event.  

Overnight, Mark will rank the team submissions utilizing the Datassenial Food Studio Ideation Platform.  On Friday, Mark will lead the group through a discussion of why “the winning recipe” scored best.  This will assist all of us in how to market our creations to balance new flavors with common descriptors, allowing for less risk in the innovation process.  

Additionally, the winning product within our workshop ideation will then be tested via the Datassential SCORES survey (1000 customers on October 5th) and shared with our attendee group. 

3:45 PM – 4:00 PM
Break 

4:00 PM – 5:15 PM
Individualized Networking 

Small group retailer & supplier discussions
Each supplier will meet in small groups with non-competing operators, allowing for robust engagement, benchmarking discussions, mutual thoughtful interaction and respectful learning.  

5:15 PM – 5:30 PM
Day 1 Wrap-up & Housekeeping

5:30 PM – 6:30 PM
SIGMA Group Reception

7:00 PM – 9:00 PM
Foodservice Group Dinner at Grayze 
https://www.grayzeongrayson.com/


Friday, September 13, 2019

7:00 AM
Meeting Room Opens  

7:30 AM – 8:00 AM
First Day - Best Ideas & Relevant Thoughts 
Moderated by Kay Segal
FDA Menu Labeling Update 
Proprietary Food Product Development
8:00 AM – 8:30 AM
“The Winner Is” Sandwich Competition Winning Product / Team Reveal
Moderated by Mark DiDomenico

As follow-up from yesterday, we learn which sandwich ranks highest for innovation and acceptability.  The winning product will be included in the SCORES survey and the winners obtain bragging rights! 

8:30 AM – 9:00 AM
Open Discussion 

     FDA Menu Labeling Update 
     Proprietary Food Product Development  

9:00 AM – 12:00 PM
Check out and Special San Antonio Convenience Foodservice Tour

Our group will visit 3-4 local convenience retailing establishments known for foodservice, including the new H-E-B convenience store.   
During our tour, we will also discuss best ideas of group attendees and then “vote” on who wins this interactive exchange.  Come with your best story and why it equates to be names our group’s best idea!  

12:30 PM
Group attendees dropped at San Antonio Airport

 


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