Volume I, Issue 10 October 2010
Sysco Corporation
Sysco Sales and Brand Development What’s Happening? Special points of interest:
• What’s Happening? SBSDEV Team Recaps • Calendar • Sysco Brand Spotlight TRX Sales % of Sysco Brand
The Sysco Brand Sales and Development Team ( SBSDEV) is pleased to announce the additional of a new team member:
Jacksonville Promoting Breakfast Sausage
Boston Customer Development
Kansas City Sysco Brand Cuttings
Memphis Desserts and Turkey
Miami Baked Bean Cutting Ventura / Fry On Brandopoly Dairy
Grand Rapids Pizza Show
Ventura Breakfast Sales Meeting
Portland Back to Basics
Charlotte Deli Days
Lincoln District Brand Champs • •
Tuna Cutting/Recipe New Pan Coating POS
King Jenks King started his Sysco career at Sysco Intermountain in 1986 as Assistant Director of Merchandising. King then worked at the corporate office as a commodities product manager from 1990 to 1994 when he was promoted to VP of Marketing for Sysco Avard (San Francisco),. In 1998, as Vice President and General Manager, he was responsible for assisting in the start up of Sysco Alaska. His most recent position has been Director of Marketing/ Vice President of Merchandising and Marketing in Sacramento. King’s primary responsibility will be assisting Eddie Laird with the rollout of Supplies on the Fly. Additionally he will be the Sr. Sysco Brand Sales Manager for the West Coast.
Mike Donovan I ended the month of September in style with a Block&Barrel deli meats blitz at Sysco Eastern Maryland. Will Danaher and Eric Mihaley set up 3 great days selling premium deli meats in Annapolis, Maryland, Southern Maryland and Delaware. We were able to cut a number of products but the star of the event was Block&Barrel Supreme pan roasted turkey breast. Customers tasting it side by side with the Boars Head oven gold
turkey breast preferred the flavor of the BBRL Supreme product. More than one customer remarked that our product tasted “just like turkey breast off the bone” We ended the week in Dover, Delaware conducting a full Block&Barrel deli tech at the Regional Sales Meeting. The following week I took for vacation. Yes, you are right. I get a lot of vacation days. Week of October 5th and October 12th. Block& Barrel deli demo days at Sysco Charlotte. James Cowart and William DiPaola put together a Block&Barrel Deli Tech at the General Sales Meeting on Friday October 8th where we featured tables of Block&Barrel meats,cheeses,pickles and breads. The following week we set up BBRL Deli Demo Days in Greensboro on Tuesday, Ashville on Wednesday and Charlotte on Thursday. Initial orders showed almost 600 cases of NEW business. Incentives to the customer to purchase new items were generously supplied by Sysco Charlotte. Half of the products earned income for the first 60 days. In addition Darren Lafferty and I called a number of customers that could not leave their place of business with good success. James Cowart will finalize the tracking once the ship period has ended.
Sodium Product” banner on the back of the Boars Head turkey. It has 350 mg of sodium versus the 330 mg of sodium in the Block&Barrel Supreme. I wonder who’s product they are lower than? Thank you’s to Ed Huntington, Mike Huffner and Tom Blackwell for all the pre-work and to John Gridlinger for the great “ NO ADDED MSG” banner. Week of October 26th…..The General Sales meeting at Sysco South Florida. Michael Earle will present f&b’s of Butchers Block Pork for a one hour session and I will present Block&Barrel turkey and deli beef products for a one hour session. Michael also presented Block&Barrel hams with the new pricing and the upcoming promotion. Tyson Pork and Smithfield both get an A plus for preparation and pre-work. The Perdue broker was a disappointment and neither the National Deli Regional manager or the National Deli Broker could find any time to make a deli platter. In spite of the challenges the MA ‘s that attended reported back to Julie Bracken that they learned a lot about Block&Barrel deli products and Butchers Block Pork.
It was a very well planned and well executed event that I hope we can do more of in the future. Thanks also for all the support from the Perdue broker and Regional, the Tyson broker and regional, the Fiorucci foods broker and regional and the National Deli broker. Week of October 19th. The Boars Head Challenge. Live from the Meadowlands Arena in the beautiful Garden State Michael Earle and I sliced a few Boars Head Oven Gold turkey breasts and a few Block&Barrel Supreme pan roasted turkey breasts. As the customers approached the booth we asked them to taste and compare. They all recognized the distinct flavor the Boars Head product delivers with its honey, paprika rub but 7 out of 10 said the Block&Barrel turkey tasted more like “ turkey off the bone” We also noticed the “Low
November and December are filling up with Block&Barrel ham training sales meetings. The $5.00 promotion on new business and the drastic lowering of pricing have created a bunch of interest. Please schedule your Block&Barrel ham training soon.