While food retailers have tried for years to encourage customers to eat more meals at home, only a few have "cracked the code." One reason is that up until now, food retailers didn't have access to solid information on how customers were thinking about and approaching the planning, preparation, consumption, and even clean-up for meals. The session is designed for retail executives, but should also be of interest and value to brokers, suppliers, and others with an interest in what will certainly be one of the big topics in food retailing in 2010 and beyond.
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