WASHINGTON, DC — March 4, 2002 — Offering a more detailed, intensive approach to contemporary industry issues, the Food Marketing Institute (FMI) is introducing a new education component at the 2002 FMI Show — Learning Labs.

Learning Labs are a series of focused, interactive three-hour sessions designed to build skills in specific areas. At these labs, retailers will work with highly skilled trainers and facilitators who will go far beyond a standard presentation. They will talk about ideas and strategies. They will work with participants in smaller groups, teaching practical skills that can be applied at store level.

The labs will also use networking among retailers as a learning strategy and, in some cases, weave related exhibit floor products and services into the learning experience.

FMI will present learning labs covering five areas:

Perishables Marketing — Leveraging Best Practices to Increase Sales and Profits:
Bruce Axtman, president and CEO, Perishables Group, will explore how retailers can integrate their marketing efforts across all perishable departments to increase sales and profitability and build customer loyalty and satisfaction.

Loyalty Marketing: Making the Data Work for You: Glenn Hausfater of Partners In Loyalty Marketing will work with retailers to help them understand how to use their loyalty data to target specific groups of customers, assess the effectiveness of promotions, and develop processes to ensure that the data is clean, accurate and usable.>

Creating a Branded Environment for Supermarkets: Kevin Kelley, AIA, co-founder, Shook Design Group; Doug Hall, Eureka! Ranch; and Kevin Coupe, Founder and “Content Guy” of MorningNewsBeat.com, will lead a lively exploration of the strategic and creative thinking necessary to create a brand message and identity that will set you apart from and ahead of your competition.

Petroleum Marketing: Another Industry Fad? Three industry experts, Joe Leto, president, Energy Analysts International; Tom Kloza, publisher of the Oil Price Information Service; and Lou Scudere, Vice President, Research/Site Development, K-VA-T Food Stores, will take an in-depth look at the impact supermarket gasoline sales are having on the traditional petroleum marketplace. The session will examine the business thrust and incentives behind supermarket fuel sites as well as the strategies for navigating the pricing, supply and allocation structure of petroleum.

Retail Management: Executing the Basics at Store Level: Jim Sullivan, a well known food industry trainer and frequent speaker at FMI events, will lead this fast-paced lab on the management “basics” that have evolved into the new rules of operating a successful supermarket. This multimedia, example-driven and energetic learning lab defines essential best practices of retailing in several key areas: merchandising, employee recruiting and retention, selling and cost control, community marketing, training, customer loyalty, and employee recognition and rewards.

Learning Labs are open to all attendees to the 2002 FMI Show. However, to preserve the interactive environment of the sessions, attendance will be limited and pre-registration required. To register for the Learning Labs, or for more information, visit the FMI Show website at www.fmishow.org or call (800) 974-9769.