Tuffy Stone
Tuffy’s classical French culinary training and precision earned him the nickname “The Professor.” Along with operating his own restaurant and catering business, he also authored the cookbook “Cool Smoke: The Art of Great Barbecue.”
Sustainability & Meat: Claims Shoppers Care About Most
Consumers are looking to retailers to cut grocery store food waste and to offer meat with values-based claims. However, they often are confused about what specific words mean, or how to make choices that are better for the environment. Research gives us some insight...
Inflation is high, so is demand for natural* meats
Despite rising costs, health-focused shoppers are still looking for products with natural, claims-based messaging — even in the meat department. Help them reach their health-focused new year’s goals (while striving to meet your own business goals) with Never Ever,...
Set your case apart with a tiered pork program
In today’s ever-changing grocery space, it’s essential to stay competitive and provide products that meet consumer demands. Read as Patrick Fleming, our pork expert, gives his take on how a tiered pork program using Open Prairie ® Natural* Meats can help you reach...
Your road map to successful sales in 2022
5 ways to retail success 2022 is shaping up to be an interesting year for the retail industry. The pandemic has accelerated many types of offerings for consumers, leading them to evaluate the products they consume. It’s imperative to know how your operation can stay...
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