Annual Meat Conference Sunday, March 14 - Tuesday, March 16, 2004 Gaylord Opryand Resort - Nashville 2800 Opryland Drive [map] Nashville, TN 37214-1200

The Annual Meat Conference is the supermarket industry’s premier meat marketing and operations educational program. This two-and-a-half day program is designed to bring all segments of the retail meat and poultry industries together to learn how to improve marketing, operations, and profitability. From educational sessions to store tours, the Tech Fair to Product Tasting Reception, this meeting delivers a complete meat industry program. The conference addresses consumer trends, marketing and merchandising, technology, human resources, and meat department profitability. The Annual Meat Conference is co-sponsored by the Food Marketing Institute and American Meat Institute in conjunction with the American Lamb Board, National Cattleman’s Beef Association, National Chicken Council, National Pork Board, and the National Turkey Federation. Click here to send email.

Related Web Pages and Sites:
Main Conference Website

Registration Includes:

All meeting materials, breakfasts, refreshment breaks, lunches, and receptions. Every participant, to qualify for member rates must be an employee of an AMI, FMI, ABP, NCC, NLB, NPD, or NTF member company. All others are non-members.

Who Should Attend:

Retailers, wholesalers, suppliers, packer/processors, and allied organizations; executives from the following areas of the meat industry - operations, marketing, merchandising, procurement, consumer/public relations, as well as consultants and academia.

Meeting Attire:

Business casual.

Cancellation and Other Policies:

Notify the registrar in writing by e-mail at enewton@fmi.org or fax 202/220-0878 by February 20, 2004. Cancellations are subject to a $50 processing fee. No refunds after February 20, 2004. All refunds will be processed after March 16, 2004. Substitutions may be made at any time without penalty.

Is Media Allowed?

Yes

Sponsors and Sponsorship Information:

American Meat Institute, National Lamb Board, National Chicken Council, National Pork Board, National Turkey Federation and National Cattleman's Beef Association