• Connecting with SQFI at FMI Connect

    May 29, 2015
    Food Safety InspectionToday’s consumers are striving to be more educated about the food they’re eating and providing their families, which leads to questions regarding the safety, quality and ethics about the manufacturing and distribution of their food.  One link in the food chain does not get rattled without it affecting the next link. Customers expect more from their retailers and food service providers, who in turn expect more from their suppliers.
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  • Food Safety Regulatory Questions? We have Answers!

    May 28, 2015
    photo - inspector and formDo inspections by state and local agencies, implementation of FDA’s Food Safety Modernization Act (FSMA) or USDA Food Safety Inspection Service’s (FSIS) activities keep you up at night? Co-located with FMI Connect, the Retail Food Safety Forum is designed to provide practical solutions for retailers and assist with the challenging food safety issues that retailers face on a daily basis.

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  • Why Food Safety and Crisis Communications Professionals Should Be Best Friends

    May 27, 2015
    Making News FriendsWhether a food recall, a new food safety news story or questions about the Food Safety Modernization Act (FSMA) implementation, as the food safety and communications professionals at FMI we’re pretty much inseparable when these topics arise. That’s because crisis communications in food retail is often all about food safety and communications professionals working together.  We each bring to the situation certain expertise that is critical to crisis communications. 
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  • Supermarket Chefs Meeting Demand for Ethnic Dishes with Prepared Foods

    May 26, 2015
    Supermarket Chef Showdown Ethnic Dishes FinalistsQuinoa. Cous Cous. Orzo. Not so long ago these ethnic foods were virtually unknown to the average American consumer. Fast forward to today, and they’re pantry staples for many of us. Ethnic foods have gone mainstream and supermarket chefs—much to the delight of their customers—have taken note.  Supermarket chefs Dustin Miller, Giant Eagle; Yolanda Chatman, Kroger; and Brian Dunn, Roche Bros are three chefs who love to experiment with flavors and textures to create ethnic-inspired dishes with mass appeal. Their culinary creativity, which has already won over customers from Georgia (Chatman) to Pennsylvania (Miller) to Massachusetts (Dunn), will be put to the test on June 10 in Chicago, Illinois at FMI Connect when they compete in the Ethnic Dishes category at the third annual Supermarket Chef Showdown.
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  • Innovation Through Education at the FMI Connect Tech Pavilion

    May 22, 2015
    FMI Technology PavilionThis year we’ve added so much more to this well trafficked area. In partnership withThe Meeting Pool, we are going to have experts on hand to provide the latest information about wearable technologies like Google Glass and the new Apple Watch. Additionally, as more and more industry professionals are working from non-traditional locations, we’re bringing you Tech Bytes—20 minute talks on technology content— to help you make sense of some of the most popular apps to support your out of the office schedule including support with productivity, travel arrangements, conference calls, scheduling and more. If you need assistance with any of your personal technology, visit the FMI Tech Bar during the FMI Expo for support.
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  • Tomorrow’s Retail Technology on View at FMI Connect

    May 21, 2015
    Technology in the AisleE-commerce and mobile technology are changing everything, and the retail grocery business is no different. Just wait until you visit the FMI Connect expo and see all the ways you now have available to please your customers. You’ll see the true retail store of the future – both brick and mortar and virtual.
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  • One of These Things Is Not Like the Others

    May 21, 2015
    One of these things is not like the otherChain restaurants and supermarkets are not the same.  Their fundamental differences are many, but among the important ones is that the vast majority of grocery stores do not have menus or menu boards for most of their products.  Unfortunately,  the U.S. Food and Drug Administration refuses to acknowledge the difference between ordering a “#4” on a menu board at a chain restaurant and shopping at a grocery store.
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