1. 5:30 pm   Wine & Cheese Reception / Evening Break

  2. 6:00 pm   Dinner & Store Tour at Good Earth Natural Foods

  3. Enjoy lunch and a behind-the-scenes tour through the bustling prepared foods operation at Good Earth Natural & Organic Foods. This best-in-class operation features more than two dozen all-organic prepared foods programs.

The Seminar Agenda was modified on 11/27/17 is subject to further refinements and improvements.

Day 2

  1. 9:00 am   Recipe Costing & Margin Pricing
    REVISED!

  2. Costing “beginners” will explore a variety of recipe costing procedures, discuss tips and tribulations and play a super-fun costing game to ensure everyone leaves clear, confident and capable. Advanced participants will explore variable margin pricing techniques and strategies. 

  3. 11:00 am   Foodservice Financials

  4. Working through a prepared foods case study we’ll deepen your financial skills and give you tools to better teach your team about sales, margin and labor. Plus, systems for effective margin pricing and improving labor productivity.

  5. 12:30 pm – Catered Hot Lunch

  6. Dining al fresco, on the bay.

 

Seminar Agenda

Day 1

  1. 9:00 am   Your Power, Potential & Opportunity as a Prepared Foods Leader
    REVISED!

  2. You’ll engage in a small-group project to assess your department’s priorities and get your mind around a fuller vision for your operation’s potential and opportunities.

  3. 10:00 am   Structuring For Success: Organizing Your Kitchen Brigade
    REVISED!

  4. Using your own department’s data, we’ll explore a range of options for organizing responsibilities among department leaders and staff to determine your operation’s optimal, right-sized structure.

  5. 12:00 pm – Catered Hot Lunch

  6. Dining al fresco, on the bay.

  7. 1:00 pm   Fresh Product Ideas & Trends
    NEW!

  8. Is your operation ripe for some fresh product ideas? We'll explore a variety of ideas and strategies for inspiring your product development plans to help you quickly make exciting changes. You'll leave inspired and confident of being able to develop new high-margin products that add homemade flair and cross-merchandising pizazz!

  9. 2:00 pm   Developing Successful New Products

  10. From that “Eureka!” idea moment to sales of that first perfected batch, recipe costing is just one of 20 steps on this checklist for guiding your new product development process -- and ensuring new items are successful.

  11. 3:30 pm   Essential Systems for Production Planning & Analysis

  12. Systems for optimal production planning and analysis, “Margin Master,” and many more tools and documents for improving your operation.

  13. 5:30 pm   Wine & Cheese Reception / Evening Break

  14. Relax with colleagues at Acqua Hotel’s wine and cheese reception. Or, hop on a free bike for a ride along the adjacent waterfront path.

  15. 6:00 pm   Dinner & Store Tour at Whole Foods Market

  16. At Whole Foods Market’s nearby store, one of the company’s oldest and smallest, with a tightly-merchandised and impeccably serviced deli.

 
  1. 1:30 pm   Snappy Sandwiches

  2. Strategies and secrets for developing menus for renowned service, grab-and-go and other sandwich programs.

  3. 3:30 pm – Blazing Hot Foods
    REVISED!

  4. From menu planning, plan-o-grams and merchandising, to food prep and production plans, we’ll cover the gambit of what it takes to make your hot foods program a destination for your customers.

 
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Participant or Lodging Changes

Free through 1/18/18

$50 per person per change thereafter

Seminar Cancellations

95% refund for notice by 12/16/17

50% refund for notice by 1/18/18

No credit or refund on or after 1/18/18

After The Seminar

Your user name and password provide a year of access to download workbook documents

seats are

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Seminar Registration

Endorsements

Hosted By

Enjoy exquisite organic catering and a behind-the-scenes kitchen tour hosted by

Good Earth Natural Foods

Before The Seminar

Use the login name and password on your registration receipt to access your Participant Welcome Website to review more details about the seminar, download your Participant Info Packet, and schedule a free pre-seminar consultation.

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Foodservice & Kitchen Leaders who want to

  1. Develop new ideas for growing sales and margin

  2. Implement critical systems to plan, track and analyze your operation’s production and labor

  3. Create more effective merchandising displays

  4. Return with fresh eyes, a refreshed spirit and coherent plans for achieving your potential.

Owners & General Managers who want to

  1. Better lead, develop and support their foodservice leaders.

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A foodservice operations and development intensive

designed specifically for natural foods retailers

Acqua Hotel

555 Redwood Highway

Mill Valley, CA  94941

(415) 380-0400

Seminar Site

Produced & Presented by

Allen Seidner

Featuring

Joe McGarry

ACQUA HOTEL
MILL VALLEYhttp://www.marinhotels.com/acqua-hotel/home
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Who’s This Seminar For?

Organic fair-trade coffee, tea and treats generously provided by Equal Exchange

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Options if you need to change or cancel a registration.

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1-Seat Package with single lodging

single room for 4 nights


2-Seat Package with shared lodging

double room for 4 nights


2-Seat Package with single lodging

single rooms for 4 nights


3-Seat Package with shared lodging

double room + single room for 4 nights


3-Seat Package with single lodging

single rooms for 4 nights


Seminar Seat

with no lodging, for local participants

$2875

$3125


$4900

$5400


$5750

$6250


$7775

$8625


$8625

$9375


$1925

$2175

Early Registration Fees

Save $250 per person

with early registration by 12/16/17

Feb. 2017 Seminar Participants Websitedeliops101-grad_login/Pages/deliops101-grad14.html

The essential aspects of foodservice operations excellence

in a dynamic 3-day small workshop environment

San Francisco - Mill Valley

February 20-22, 2018

REGISTER HEREhttps://www.eventville.com/catalog/eventregistration1.asp?eventid=1012308

“A wealth of information. Jam-packed with time-saving ideas. The best seminar I’ve ever attended. If you’ve been a manager for years, or are brand new, this seminar is worth the time and money.”


Roger Bass, Deli Service Mgr

Central Co-op, Seattle, WA

“Extremely informative and motivating. I feel like I'm leaving with a refreshed and knowledgable mindset. I'm anxious to get back and start making some positive changes."

Alyson Weigle, Kitchen Manager

Perelandra Natural Foods, Brooklyn, NY

“The presenter was very professional, with great working knowledge and the ability to relate ideas. Each day was full and the content kept me and the other participants engaged. The experience was well worth the time and money invested.”

Rod Rehwinkel, Former Chef/Prepared Foods Manager

City Market/Onion River Coop, Burlington, VT

More Endorsements

“Great investment. I can see my department easily recouping the cost in increased sales. Most topics had huge significance. I can see why stores are sending their whole deli leadership teams.”

Christophe Martens, Deli Manager

Kootenay Country Co-op, Nelson, BC

Chris Maher, General Mgr

BriarPatch Food Co-op, Grass Valley, CA

“DeliOps presented a complete and cohesive approach to running my deli. This seminar gave me fully workable systems, insight into management strategies, and a profound sense of unlimited potential.”

”DeliOps is a comprehensive training that’s well organized and relevant for a wide array of experience levels – from deli leaders just starting their career, to those already leading a successful operation. I enjoyed that the content was delivered with wisdom, wit and humor.”

Michelle O’Connor

Moxie Consulting, Ashland, OR

“Very full of useful content. I learned a lot. Couldn’t be more relevant. Very well organized materials. Subjects tended to build on one another. I leave feeling more experienced and with more energy to create forward change.”

“I felt engaged and pumped up almost the entire time. I feel empowered to begin taking on issues I’ve felt overwhelmed with. I am confident we can do better and am ready to get our team excited and have a sense of pride about our operation.”

Anne Johnson, Deli Manager

Eastside Co-op, Minneapolis, MN

Ixchel Gillman, Kitchen Lead

Eastside Food Co-op, Minneapolis, MN

“One of the best seminars I’ve ever attended. The thoroughness of the materials, the pace and exercises kept me and my coworker engaged and eager to participate. We feel ready to tackle our commitments supported with the tools we need to really make change happen."

“Overall, a great training. Lots of great information, with tools to set up your operation for strategic growth. Allen did a good job of keeping things flowing. I learned a lot and plan to send my staff in the future.”

Ray Williams, Store Mgr.

Seward Community Co-op, Minneapolis, MN

Robyn O'Brien, General Manager

Putney Food Co-op, Putney, VT

“I cannot imagine a faster and more enjoyable way to become oriented to the world of deli operations. I'm leaving feeling inspired and confident about supporting my deli crew!”

“So much absolutely vital information. A lot of great content to increase margin and sales. I have ideas that will easily pay for [the seminar]. Presentations were very organized -- well presented, distilled nicely, and relevant to all scales of operations.”

Kerry Morsek, Store Manager

Moscow Food Co-op, Moscow, ID

Adam Vickerman, Deli Mgr.

Seward Community Co-op, Minneapolis, MN

“Opened my eyes in how to better assist and motivate deli managers and staff. I learned a lot in a short time about the ins and outs of delis. Great content, well organized and presented."

“A really informative and enjoyable time. I walk away with a better understanding of and pride in my job. Thank you!”


“I've learned a lot and have become inspired to take a lot of new ideas back to my team..”

Angelika Matthews, Deli Mgr.

Seward Community Co-op, Minneapolis, MN

John Gousvaris, Store Manager

The Big Carrot, Toronto, ON

Harrison Dockter, Deli Supervisor

BriarPatch Food Co-op, Grass Valley, CA

“Every segment gave me knowledge to take back to my deli. I am feeling much more confident and so excited and empowered to go back and share and implement all that I have learned. I finally have the knowledge and direction I’ve been looking for.”

“Everything was exactly what I was hoping and more. It will make me a better, more successful manager. Thanks for all the hard work and info, it was really a pleasure.”

Chris Opalenik, Deli Team Leader

Franklin Community Co-op, Greenfield, MA

Tara Apprill, Deli Manager

Chequamegon Food Co-op, Ashland, WI

“Great seminar!!! The content is tight and topics are what most delis need. The "pro tips" and being able to listen to so much sage advice was awesome. Allen's experience is so deep and broad it's hard not to get nuggets in each session."

Justin Pizzella, Former General Mgr.

East End Food Co-op, Pittsburgh, PA

Registration Package Includes

3 Seminar Days

of instruction, small-group project work

and focused conversations

4 Nights Lodging

with hot breakfast at our stylish seminar hotel

2 Store Tours

at best-in-class nearby natural foods stores

3 Organic Lunches & Snacks Galore

scrumptious treats for every diet and taste

Nightly Wine & Cheese Receptions

+ 1 Amazing Dinner

featuring local and organic ingredients

2 Phone Consultations

pre- and post-seminar,

to personalize your experience

250-Page Handbook

& 60 Editable Digital Documents

key systems, forms and documents with access to download 60+ digital docs

Day 3

  1. 9:00 am   Making Grab & Go, GO!

  2. Explode your sales with a full exploration of this critical and versatile program. We’ll examine the nuts, bolts and nuances  -- from product category plans and plan-o-grams to portioning, garnishing and packaging -- to help you create and consistently present an awesome Grab & Go program.

  3. 11:30 am   Customer Service, Merchandising, &tc.
    REVISED!

  4. Ideas for creating merchandising magic, upgrading your service mojo, and other juicy systems, docs and tidbits.

  5. 12:30 pm – Catered Hot Lunch

  6. Dining al fresco, on the bay.

  7. 1:30 pm   Small Group Sessions

  8. Choose from several small-group break-out conversations, topics nominated by participants.

  9. 2:30 pm   Growth Is the Elixir

  10. Commonly overlooked principles for incrementally growing and improving any foodservice operation.

  11. 4:00 pm   Plans For Change

  12. Breakthrough strategies to help you identify priorities -- from which you’ll develop an agenda, timeline and plans for making the most of your seminar experience.

  13. 5:00 pm   Endings & Evaluations

  14. Final thoughts and evaluations.

  15. 5:30 pm   Wine & Cheese Reception / Evening Break

  16. 6:00 pm   Dinner At Avatar’s

  17. Your tastebuds will dance on flavor-packed Indian-Caribbean fusion sensations, made with organic and local ingredients. You’ll meet the owner and see an amazing amount of food produced in the smallest of kitchens.