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SEMA 2002 CONVENTION HIGHLIGHTS
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“Chance to network with others in my business…..” W.P.
“This was the best SEMA convention I have ever attended….”J.C.
“Right mix of business and pleasure. Well organized…..”
“Table Top exhibits were well attended…..”
“The Luau was great. Good topics and speakers…….”
D.L.
“Best speaker lineup for 5 years. Like the hotel setup……”
“It was organized! The Friday get together (Luau) was the most significant,
absolutely, positive change…..” J.C.
CONVENTION HIGHLIGHTS 2002
The convention was kicked off with a networking luncheon sponsored by the National Pork Producers. As members feasted on tasty, tender and lean cuts of pork, Frankie Hall from the Florida Pork Council told us that consumers are looking for convenience, pricing and taste in their meat selection. Even though 69% of meals are prepared at home, the segment of meals eaten away from home is continuing to rise. The Pork Council wants to partner with the pork processors in a survey being done by Dr. Marple in Iowa. For information call Anna at 407-365-5661 or check out new website.
Dr. Kerri Harris of the International HACCP Alliance was on hand to inform us of the different government agencies that may come “knocking at your door”. International HACCP Alliance and SEMA are partnering to provide our members with HACCP help. If you have any questions, contact SEMA Technical Services. For a list of the agencies, go to the website.
Human Resources and production leadership must partner in hiring the right person. Carol Quinn gave us many words and phrases to listen for in the interview process and after being hired. By listening in the interview process, that may be the difference in hiring a motivated or non-motivated person. Her new book “Don’t Hire Anyone Without Me” has been added to the SEMA library and is highly recommended.
In order to grow your business you must have sales. Tom Topkoff of SYSCO Foodservice said to build your sales it is not only important to get to know and visit your area distributors but to visit area restaurants so that they can request your products. SYSCO is a large distributor and have many products slotted, but they never know when they will need to fill a special request. Royalty Foods owner, Bob Meeks, told us that if we could come up with new cuts and names at a fair price, restaurants were willing to listen. Some restaurants are looking for signature items that will give the restaurant and the processor a niche.
With some 40 restaurants in 8 states, Chuck McCants, Director of Operations of Barnhill’s Buffet stressed that they looked for consistency, easy preparation, and fair pricing. There are opportunities for innovative and new products to be presented at their annual recipe review. Beef O’Brady’s, a regional family sports-pub restaurant, is successful because of the relationships they have built. Vice-President of Franchise Sales, Nick Vojnovic, partners all the way down from the top being product suppliers, to franchisees, to the communities they serve. He attributes the success of Beef O’Brady’s to this type of partnering. Know your successful regional restaurants for they will be the stars of the future.
Is irradiation the wave of the future in food safety? Joe Szala of SureBeam Corporation assured us that foods processed by SureBeam are just as nutritious and flavorful as they were before irradiation. The electron beam process is a form of ionizing energy (like in a home microwave) that helps eliminate the threat of harmful food-borne bacteria. This type of irradiation can be offered either in-line or off site. This is USDA approved and the cost is pennies per pound.
Health insurance costs are rising and will continue to rise but our speaker, Brad Thompson of Park Avenue Insurance suggested partnering with two insurance providers to get competitive pricing. He also advised to shop for insurance in October. January is an extremely busy month for agencies because so many companies renew then and they cannot allow enough time per client. Partnering with your employees on a buy-in program allows them to pick the type of coverage to meet their specific needs while it helps the employer keep a cap on company expense.
Robert Nesbit, Assistant Director for Training and Marketing, the University of South Florida Safety Florida Consultation Program can assist you AT NO CHARGE in implementing a worker’s safety program that would help you to lower your workman’s compensation insurance cost. He will come in and provide a review of your plant’s compliance of OSHA regulations. While working with his group, OSHA will not come in on a routine review. To learn more about their program check the SEMA website
EXHIBITORS
This year approximately 30 companies participated in tabletop displays. Along with some new companies displaying, new ideas were also shown. It was good to see the strong interest in the table tops—another sign of partnering.
PARTNERING IS NOT ALL BUSINESS… IT CAN BE FUN
It wasn’t all work and no play at the Palm Coast Resort with golf,
boating, a Hawaiian luau and a comic impressionist.
Mike Maynard did a great job putting together a golf tournament with approximately
30 players. Mike used his charming powers to get the rain to stop just
minutes before tee time. A good time was had by all. A special thanks
to Ron Brown and the Cryovac Company for hosting the 19th Hole.
Others took advantage of the Marina and inland waterway for a cruise down the river.
Friday evening at the pavillion on the inland waterway a reception was held as the sun set and the dolphins greeted the guests, the Hawaiian Luau began. A pig and trimmings were donated by Gene Funkhouser of A.C. Legg Co. along with other company sponsors making for a memorable evening. Hawaiian and Polynesian dancers performed dances of their native countries and managed to persuade a few members to join them.
The annual banquet, Saturday, kicked off by presenting Emily Wise, a senior majoring in Food Science from the University of Georgia a scholarship for $1,000. The Exhibitors had a drawing for a free television that was won by Katherine Neville from Doug Jeffords Company. Rich Natole, a comic impressionist followed dinner.