SBC presents: Surviving and Thriving When Selling to Retailers

This seminar is being offered to our established food producer clients who have their products for sale on the shelf in retail.

Our Guest speaker is Peter Chapman, from SKU Food, Halifax, Nova Scotia. Peter Chapman understands the Canadian food industry, more importantly; he understands where it is going. Our industry is changing fast and Peter is committed to helping food entrepreneurs and processors understand their customers and consumers. Peter’s experience includes both sides

Peter is the author of  A laCart: A suppliers guide to retailers priorities and has provided food industry insights to Canadian Grocer, The Globe and Mail, Maclean’s magazine and Canada AM.

Our goal: is for attendees to understand what they need to do to sell to retailers and create a plan to generate successful sales in retail. The ultimate goal is to “get more Windsor-Essex products into the shopping car”.

This full day session is designed around 3 key topics for suppliers who want to survive and thrive selling to retails.

1. Understanding the retailer as a customer.
2.  Focus on the numbers
3. Building a sales plan

Outcomes: The differences between customers and consumers will be explored. Some needs are common and some are unique to each. Participants will gain a better understanding of  what retailers are looking for when it comes to performance from suppliers. They will create their own plan for great customer service. They will  build a sales plan for their business. There are many options available for them to generate sales. They all cost money and then each have a different impact on sales.