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Seminar To Explore Meat Marketing Techniques For Foodservice

Members of the foodservice industry must consider changing and evolving consumer attitudes and trends. Consumers are spending less time in the kitchen and want consumer-oriented service when purchasing their meals away from home. Foodservice operators, food industry consultants, individuals interested in foodservice, and people involved in the livestock and meat industry are invited to explore creative marketing techniques at a seminar Tuesday, May 6 in Madison, Wis.

The seminar, “Foodservice in the Millennium: ”Meating” Consumers” Trends & Service,” will be held from 2 p.m. to 5 p.m. at the Crowne Plaza-Madison Hotel, Madison (formerly known as the Holiday Inn East Towne). This program is open to the public, with a $20 registration fee.

The event is sponsored by the Wisconsin Livestock & Meat Council, which will begin the day with its annual meeting at 10:30 a.m. At 11:15 a.m., seven individuals will be inducted into the Wisconsin Meat Industry Hall of Fame. Lunch will be served at 12:30 p.m. and Meat Council scholarship recipients will be recognized at 1:15 p.m.

“To effectively market meat products and other foods through the foodservice system, it is important to understand the constantly changing preferences of consumers, and to prepare to meet their needs,” says Dennis Buege, extension meats specialist at the College Of Agricultural and Life Sciences, University of Wisconsin-Madison.

Industry representative Jevin Eagle of McKinsey & Company in Chicago will address how changing consumer demographics and lifestyles will affect foodservice and the entire food delivery system over the next decade. Robin Getman of the InterACT Group in Minneapolis will discuss the important area of customer satisfaction, and offer suggestions on how to exceed customers” service expectations.

The Meat Industry Hall of Fame was initiated in 1993 to recognize people who have contributed to Wisconsin”s meat industry. This year”s inductees include Jim and Evelyn Hewitt, of Hewitt”s Processing in Marshfield, leaders of the Wisconsin Association of Meat Processors; Ed Jones, who fostered development of Jones Dairy Farm in Fort Atkinson; Milton Peck, founder of Peck Packing Company in Milwaukee; Cliff Hollenbeck, innovator to the meat industry and founder of the Red Arrow Company, manufacturers of Liquid Smoke; and Edward and Herbert Liebmann, developers of Liebmann Packing Company in Green Bay.

There is a $20 registration fee for the seminar; $15 for the luncheon only; $35 for both. For more information or to register, contact Dennis Buege, Meat Science Lab, 1805 Linden Drive, Madison, WI 53706; or call (608) 262-0555.