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 Su-preme. 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 Flor-ida. 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. Mi-chael 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.

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 inter-est. Please schedule your Block&Barrel ham training soon.

The Sysco Brand Sales and Development Team ( SBSDEV) is pleased to announce the addi-tional of a new team member:

King Jenks King started his Sysco career at Sysco Intermountain in 1986 as Assistant Director of Merchandis-ing. King then worked at the cor-porate 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 Man-ager, 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 sell-ing premium deli meats in Anna-polis, Maryland, Southern Mary-land 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 con-ducting a full Block&Barrel deli tech at the Regional Sales Meeting. The following week I took for vaca-tion. 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 busi-ness. Incentives to the customer to purchase new items were gener-ously supplied by Sysco Char-lotte. 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 busi-ness with good success. James Cowart will finalize the tracking once the ship period has ended.

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

Volume I, Issue 10

What’s Happening?

October 2010 S y s c o C o r p o r a t i o nS y s c o C o r p o r a t i o nS y s c o C o r p o r a t i o nS y s c o C o r p o r a t i o n

Sysco Sales and Brand Development

Special points of interest:

• What’s Happening? SBSDEV Team Recaps

• Calendar • Sysco Brand Spotlight TRX Sales

% of Sysco Brand

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

What’s Happening? Cont’d

VOLUME I, ISSUE 10 PAGE 2

cased all of the fantastic products in stock and

allowed customers to come up with their holi-

day menu features to make their season bright!

The brand was front and center and featured

throughout the show. Sysco Arizona knows how

to

showcase our brand!

October 19th Sysco Grand Rapids Pizza show in

Manistee, MI. Big Eddie (Eddie Frizzell) knows

pizza and Eddie and his team know how to get

their top customers to an invite only segment

show and offer them new items that will work in

their specific business. If you have questions

about starting a focus on pizza in your market

and developing a relationship with this busi-

ness segment, call Eddie. The customers at this

show just love Sysco Grand Rapids and the

service they provide. I overheard a customer

tell another customer “What ? You’re not buy-

ing ALL your product from Sysco? Are you

crazy? They are THE BEST!” Customers had to

qualify for this invite with purchases and after a

review by the team at Grand Rapids only then

were they invited. Customers love the special

feeling of being invited to participate and feel

like they are a member of an exclusive club.

Maybe you should consider your own Sysco

Brand Club?

October 26th Sysco Indianapolis. Neither rain nor wind nor tornado, yeah that’s right, tornado can keep the customers from Sysco Indianapo-lis from attending their invite only showcase at their facility. Customers were escorted through the building to different rooms where holiday items were showcased They were able com-plete bookings of their holiday needs to make their festive season go a little smoother with the quality and service that the Sysco brand offers. Over 300 guests attended and received ideas and tastings of items that will be sure to increase their profits this holiday season. Sysco brand is back and this month it was a wonder-

ful time to be showing and selling !

Thank You to all of the invites and a big “GREAT

JOB” to all!!!

Micheal Earle October 1st – Thanks to Larry Cochran and his Team as Sysco Brand was eve-rywhere in Fargo, ND for the monthly Sales Meeting. Craig Conta with Perdue showcased Sysco Branded Turkey, Also showing Sysco Brands were Schreiber, Lyons Magnus and Mission Foods. The five sessions on Sysco Brand were very well received as we discussed the past , present and future of Sysco Brand. The Portico Brand was highlighted as we compared our Shrimp to a local club brand shrimp.

October 4th – The Fess Parker Double Tree was packed for the Sysco Ventura Food Show. John Hobbs and Larry Sas-sower planned a great venue in Santa Barbara. The beach, the sun, and Sysco Brand! International Pacific Seafood had a great booth as the IPS Team had the big screen streaming great seafood vid-eos. Lowers had a great display of Deli Meats showcasing our Block and Barrel Prime Rib . What a turnout for the one day event. Congratulations to the Sysco Ventura Team for a great show.

October 13th- Portico Seafood was front and center in the Brand Area at Sysco Houston’s Food Show. Devi, Great American Seafood , Southfresh, Trident, Northern Wind, Fishery Products were just a few of the great Portico suppliers on display.

October 20th- The Meadowlands Exposi-tion Center was packed for Sysco Metro New York’s food show, Mike Donovan and myself featured Block & Barrel Deli Meats with a taste test challenge featur-ing Sysco Pan Roasted Supreme Turkey Breast up against Boars Head Turkey Breast. 7 out of 10 customers preferred the Sysco Brand, after discovering the price difference 9 out of 10.

October 26th & 27th – Sysco Denver Food Show at the Merchandising Mart was packed for two days !!!!, Vivian Brooks and her Team showcased an outstanding end-cap with a Deli Case featuring Block & Barrel deli products. Three sandwiches were featured for tasting throughout the two day event to great reviews. The Cen-ter of the Plate area as always attracted a lot of attention as all of our Brands were featured from Ranch & Grill to Butcher Block Reserve. Mike Gilmore had his Buckhead team well represented, Scott Meyerson handled the Butcher Block area and Ian Wale with JBS was in full force representing Butcher’s Block Pork, Arista and Northern Wind had cus-

tomers tasting Shrimp and Scallops all day. Congratulations to Marc Rupp and the entire Denver Team for a Great Show.

October 29th – Sysco South Florida invited Mike Donovan and myself in for a Sysco Tech, featuring a Pork and a Deli Session. The MA’s really enjoyed the pork session as we had a pig puzzle on display, Tyson fur-nished our raw ham kits which are always well received. Mike Donovan featured our Block & Barrel deli beef items as well as Turkey with the Perdue raw kits.

Heather Dunaway The brand is back and this month and my trav-els took me all over for some fantastic shows and a training to show how the brand is back

and we are selling the advantages it brings.

Starting out on October 1st in Cleveland where the sales force participated in a brand compari-son cutting on SYS CLS IF chicken breast, canned pear Halves and diced peaches against GFS label. Yes it is a label not a brand. Portico shrimp was also presented and ideas were exchanged on how to educate their customers on the value and safety that the Portico Brand

can bring to the table.

October 5th and 6th took me to Tampa for West

Coast Florida’s fantastic food show. Two days

of deals and live presentations from suppliers

and chef’s that were featuring the Brand ad-

vantage for all to see. New products and new

ideas were presented to all of the customers

attending for the start of their winter season.

The brand was the center piece and the show

was booming!

Chef Jeff Bowlin shows the advantage to Butcher’s Block Reserve during a product dem-

onstration.

On October 11th Sysco Arizona hosted their 18th

annual Taste of Season show. This show is an

invite only show

for the top cus-

tomers that can

use the featured

high end holiday

items. This ex-

travaganza show-

VOLUME I, ISSUE 10 PAGE 3

Sun Mon Tue Wed Thu Fri Sat

1 2 3 4 5 6

7 8

9 10

11 12 13

14 15

16 17

18 19

20

21 22 23 24 25 26 27

28 29 30 DECEMBER DECEMBER DECEMBER DECEMBER 1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

November/Dec 2010

Rocky Mountain Regional Brand Training

Montana/Memphis and New Orleans

Ham Training

Buffalo Ham Training

SBSDEV Vacation

SOTF—Atlanta

Syracuse and Dallas Ham Training

Salt Lake City Deli Training KC Sales Meeting

NNE Ham Training

Portland Category Discussions

TRX Largest % of Sysco Brand

First QTR FY 2011

% Growth of Sysco Brand

First QTR FY 2011

Op Co TRX Op Co +/- PY KNOXVILLE 57.05% DETROIT 0.53% IOWA 56.97% WEST TEXAS 0.42% NASHVILLE 56.05% CENTRAL ILLINOIS 0.39% WEST TEXAS 55.49% IOWA 0.22% AUSTIN 55.35% EAST TEXAS 0.16% NEW MEXICO 54.00% AUSTIN 0.01% ARKANSAS 53.85% SAN ANTONIO -0.18% CHARLOTTE 53.70% NEW ORLEANS -0.28% NORTH DAKOTA 53.11% KANSAS CITY -0.37% KANSAS CITY 52.06% EAST WISCONSIN -0.42%

SOFT—Salt Lake SOFT—Vegas SOFT—Minneapolis

SOFT—Indianapolis

SOFT—St. Louis SOFT—Ventura

SOFT—St. Louis

PAGE 4 VOLUME I, ISSUE 10

selling our customers several Sysco Brand categories such as Chef Cut Blends Frozen Vegetables, Fry-On, Dis-posable can liners and Mayonnaise just to mention a few. We booked over 1500 cases of new business in a 6 hour win-dow at the SE Florida show. The Miami show was a pre-booked show and once again we worked with customers to in-crease volume on Sysco Brand items from 10am to 7pm. Both were very suc-cessful shows with a huge customer turnout. Great job to both SFS of SE Florid and SFS of Miami for great shows.

Shelley Carr

Seattle, October 1st

General Sales meeting. It was kicked off with Catherine Kyser giving a state of the corporation address, followed by Glenn Adams with his sales promotions. Thank you to Mary Hunter for all your assis-tance with this sales meeting. The ses-sions were awesome! They had a round robin session where Marketing Associ-ates were able to view several suppliers in a food show type layout. Additionally, training sessions were given on specific topics. We presented the Brand is Back, as well as the holiday items. Hors d’oeu-vres and Desserts. It was a busy session and the Marketing Associates were very engaged. Great time to be “selling” Sysco Brand.

Darren LaffertyDarren LaffertyDarren LaffertyDarren Lafferty

Dallas, October 4-6

I had the pleasure of working with Sysco foodservices of Dallas’ Brands Manager, Callie Davis. Callie is an energetic and extremely hard worker. Callie and I worked in the Sysco Brands Booth which focused on several Sysco Brand catego-ries. Among some of the concepts and items featured was a flight tasting of Balsamic vinegars and the NEW Baker Classic breads including the rustic and whole grain filone and the Tuscan ses-ame square. Customers were eager to see new bread options besides ciabatta and were excited to order. The brands area also decided to utilize some Chef Ex suppliers in the brands booth to go along with the products. Roth Kase had their cater ready cheese trays perfect for the holiday season and paired nicely with the Sysco flatbread crackers, the Arrezzio Italian meat products and BBRL cheese with the long stem Arrezzio artichoke hearts and quarters, and kalamata olives for antipasto platters. Starport sauces had their unique dipping sauces perfect for cross merchandising with the SYSCO Imperial Hors d’oeuvres, and DL Jardine showed their tantalizing salsas, an excel-lent accompaniment to Casa Solana tortilla chips.

Elsewhere throughout the show Brands were focused on in the Seafood area with the Portico Smoked salmon paired with International Classic capers, the dessert area with our Branded desserts including the show stopping Chocolate tower under SYSCO IMPERIAL, and the Butcher Block reserve veal in the COP area. Last but not least, Sysco’s own White Marble Farms program was kicked off…EXCELLENT SHOW stopper! Thank you so much Hank Varnell for inviting me to work with his team and Callie Davis for doing such a fantastic job setting up the show!

Charlotte, October 11—14

October 11th thru 14th, I had the pleas-ure of assisting SFS of Charlotte with a well organized BBRL deli blitz. James Cowart and William DiPaola put to-gether a BBRL Deli Tech at the General Sales Meeting on Friday October 8th. During the Sales meeting, The Famous, Mike Donovan helped to feature tables of Block & Barrel meats, processed cheeses, pickles and breads. The fol-lowing week James Cowart, Dick Root, Mike and I, traveled the state setting up BBRL Deli Demo Days in Greensboro on Tuesday, Ashville on Wednesday and Charlotte on Thursday. Initial or-ders 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 for those larger cus-tomers who were unable to make it to the predetermined deli locations, Mike Donovan and I went to see those cus-tomers with great success. James Cowart will finalize the tracking once the ship period has ended.

The BBRL deli focus was very well planned 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.

Miami and SE Florida October 18-20

Shelley Carr and I spent the majority of the week in Florida working two different food shows. We represented the Sysco Brands Booth very well for both the SFS of South East Florida and Miami Food shows. The SE Florida show was a "selling" show so we worked tirelessly

What’s Happening? Cont’d from Page 1

VOLUME I, ISSUE 10 PAGE 5

Look what Andrew Steiner did to pro-mote the test kitchen!

It looks like Andrew is

“All In”! Are you?

Keep Sysco Jacksonville at #1!

Sysco Sausage can earn you $8.00

a case over your base?

Go to the Test Kitchen today! http://testkitchen.sysco.com

Sysco Boston’s Paul F. Kalat center for “In House Customer Visits” has more than one area dedicated to customer exposure to our extensive line of Sysco Brand items. From paper and disposables to grocery, produce, dairy and protein, Sysco Brand is part of the Business Development focus during customer visits. Here, Marketing Associate Rebecca Collins and customer/owner Dave Hajjar of Hajjar’s Restaurant, Weymouth, MA, discuss Sysco Classic canned vegetables.

PAGE 6 VOLUME I, ISSUE 10

Here are a few things Kansas City has done with Sysco Brand product cuttings this

month.

We had a Regional Sales meeting reaching out to our sales

team in each region. We had several Sysco Brand round robins

featuring Sysco Brand products.

We did a successful product cutting with Sysco

Brand Imperial and Reliance sliced peaches

against our competitor’s sliced peach.

We showed the yield between

Sysco Reliance whole peeled to-

matoes vs. Casa Solana salsa lista ground tomatoes.

We did product knowledge on Sysco Imperial soup bases,

how to do a proper cutting vs. the national brand, and

shared applications of Sysco Brand soup bases.

We featured Portico shrimp con-

sisting of shrimp 101, applica-

tions and benefits, and Portico

quality.

We educated the MA’s on Sysco Brand trash liners,

how to sell against the wholesale clubs, and

general product knowledge.

We had a Marketing Associate Career Development class with

13 Marketing Associates. There was a product cutting ses-

sion where we showed the following:

Fire River Imperial Beef patties vs. a local meat

distributor.

Baker Source Imperial blueberry muffins vs. the

national brand.

Sysco Brand chicken strip product knowledge on the difference between a bar-

rel tender, flat tender, breast strip, #2 breast strip, fritter, and breading

definitions.

Kelly Carlson

Field Training Associate

Sysco Brand Champion

VOLUME I, ISSUE 10 PAGE 7

Steamed Blue Mussels with Andouille Sausage Steamed Blue Mussels with Andouille Sausage Steamed Blue Mussels with Andouille Sausage Steamed Blue Mussels with Andouille Sausage

1 package (1 pound) Whole Blue Mussels (pre-cooked) #4819769

½ Link Andouille Sausage – Sliced #2342400

½ Cup Tomato – Diced #1371012

¼ Cup Red Onion – Julienne #1039494

2 Tbsp. Cilantro – Chopped #2729200

½ Lemon #6572754

¼ Sheet Ultrathin Rectangular Pizza Crust #6124966

½ Tsp. – Chili Powder #5327463

2 Tbsp. Olive Oil #6332845

1 Tbsp. Garlic Butter #8441271

To Taste Salt and Black Pepper

Cut 2 triangles out of Ultrathin crust and season with olive oil, salt and chili powder. Grill until crisp.

Cut lemon in half on a bias and place face down on grill to create a grill mark. (For garnish)

In a saute pan, heat 1 tablespoon olive oil and sauté red onion, tomato and sausage. Add mussels (with all the juice in

the bag). Cover with another sauté pan and let steam for about 3 minutes.

Uncover and toss with cilantro and 1 tablespoon garlic butter.

Place in deep bowl and garnish with the flatbread and grilled lemon.

Great as an appetizer for 2 or as an entrée!! Submitted by Chef Carly Romero—Ventura

Greg Harmsen and Shelley Carr from Sysco Corporate were invited guests on October 8th to attend Ventura’s General Sales meeting. The focus of the meet-ing was on Breakfast! Great supplier support for our partners Sara Lee, Quick Dispense/Vitality, Lyons Magnus and Tyson. Larry Sassower did an awesome job putting this meeting together. Rob Resnick rallied the Marketing Associates regarding Sales growth, while Jerry Barash gave his own message, the importance of sales! The morning sessions focused on Beverage and how profitable the category is, the afternoon sessions were product cuttings on Sysco Imperial Muffins, English Muffins, Bacon and Sausage. Wow what a difference between ours and the others!

PAGE 8 VOLUME I, ISSUE 10

VOLUME I, ISSUE 10 PAGE 9

VOLUME I, ISSUE 10 PAGE 10

Block and Barrel Baked Beans (left) looks more homestyle with a rich, dark

color and very little water content

CUT THE PRODUCT BEFORE YOU CUT THE PRICE!

9/17/2010 GSM

One 30 minute session was shared with Sugar Foods and Ventura Fry-On.

Rick Lockwood from Ventura was here representing Fry-On and shared the FAB of selling Fry-On, went over the available coupons, how to use the test kits, the skimmer program and how to sell the premium product.

Paul Dillon the RSM for Sugar Foods spoke for 15 minutes and distributed the loaded cad-dies with a customer coupon inside, and we also brought in the “rainbow” of products , so we now have all 4 sweeteners available in the Brand to sell.

The other 30 minute session was an intro on Flavored Salad Dressing Campaign and how to use the flash drive and its content.

Mark Safreed our Sales Training Manager (and Brandopoly Banker) and I conducted that session.

We covered the Power Points, how to overcome objections, and how to use the XL spreadsheets to grow the dress-ing category.

Shared the tie in to Test Kitchen

“The Banker” (img#1712) and I gave out “Brand Badges” towards our Brandopoly promotion.

We finished the session with a 5 minute round where 2 MAs did a dressing “plus” contest, where they could add pantry items to the Sysco dressings to come up with a “Signature” dressing. (picture #1) We had 3 judges (Picture # 4,#5-John Abreu our Sr. VP of sales and #7) at the end of our meeting they chose a winner, MA Darrin Beni (picture 10) and gave him a McCor-mick spice rack for his home.

9/24/2010 Sysco Tech

(required for MAs under 3 years or 40k per week in sales)

Kevin “the Milkman” Phillips from Milkco (#1714) spoke for the first 30 minutes and

did an “Everything you needed to know about liquid milk and was afraid to ask ses-

sion featuring Wholesome Farms branded products (#1716).

Don Dowdy the Senior Sales Manager from Shreiber

spoke for an hour and did a great Power Point on

Sysco Branded sliced cheeses, Cream Cheeses and

other cheese catagories that they brand for us.

He also passed along a comparison of our Block & Barrel

Cream Cheese portion compared to Philadelphia Cream Cheese “spread”, WOW what a

difference in quality and appearance! (#1719)

A fun game of “Who wants to be a Millionaire” with Cheese Heads (#1720) competing for

prizes finished out their comprehensive session.

Hand outs with recipes, coupons and cheese and wine pairings were given to the 56 atten-

dees as well.

PAGE 11 VOLUME I, ISSUE 10

VOLUME I, ISSUE 10 PAGE 12

WOW, you talk about fun. The Sysco Grand Rapids annual pizza show on October 19th at Little River Casino & Resort was well attended and a whole lot of fun. With all the top pizza customers in attendance, top Vendors, great food and Sysco Brand high-lighted, how could we miss. The show ran from 11:00 a.m. to

4:00 p.m., and was busy from the start.

A six (6)week promotion before the show determines what accounts attend. Customers must earn 250 points from selected product purchases. Existing products are worth one (1) point, and all new items purchased are

worth five (5) points. Pretty simple!.

We want all of our Pizza / Italian accounts to attend. All customers spend the night, because at 6:00 p.m. the fun really begins with the Pizza Party & Feast, with great food (not pizza), live band and lot’s of pizza conversa-tion. This is a chance for Sysco GR to really say “thanks”

to the pizza community. The customers look forward to

this event all year. Some accounts even close to attend.

Eddie Frizzell

Director of Sysco Brand and Italian Development

PAGE 13 VOLUME I, ISSUE 10

Have you taken a drink from the blue water yet? Do You believe ?

Hello all, last Friday we did a Sysco tech on soup bases, olives and tomato products. I want to thank you all for being their and giving me your th oughts on the cuttings.

BACK TO THE BASICS It came to my/our attention that on the Sysco Imper ial ketchup cutting we did, we were much higher priced per can than the others, but had a su perior product. We cut against the Heinz, Hunts and the UG product. WE WERE Heads and tails above in color, flavor, consistency, thickness etc…. BUT we were mu ch higher in price!!! Well, starting Monday we will now have a sales cost that is lower than the Heinz product and a very short 30 day promo to go along with it! On Monday your sales cost on the following three it ems will help you GROW YOUR BRAND SALES. (SEE ATTACHED FLYER) We will be doing a lot more of these in the future. This all came from cutting the ketchup last Friday and us noticing that we were not competitive ly priced in the market with the Sysco Impe-rial Ketchup. Please if you notice an item that is branded and priced out of the market, please bring it to my attention. No promises but if we don ’t know about it, we cannot fix it. We all need to work together on growing your branded sales and bonuses!

Karen StowellKaren StowellKaren StowellKaren Stowell

Business Review Manager/Graphic DesignBusiness Review Manager/Graphic DesignBusiness Review Manager/Graphic DesignBusiness Review Manager/Graphic Design

VOLUME I, ISSUE 10 PAGE 14

DELI DAYS

Submitted by: James Cowart, Dick Root

Dick and I would like to thank each of you for the sup-port this week with our deli demo traveling shows. Mi-chael Earle and Mike Donovan from Sysco Corporate. We understand that this could not have happened with-out all the support from each of you. The event was a Success because of your planning, and execution. Sysco is always trying new ways to go to market and grow our share. This was a well executed job well done by all, and with that said. The following is a recap from the traveling deli demos.

Total New Cases Sold: 524

Attendance: 49

Follow-Up completed:

• We have already sent an e-mail out to every MA

and copied the customers on the e-mail as well thank-ing them for the business and for taking the time to come out and visit with all of us.

At Sysco Lincoln we have instituted District Sysco Brand Champions

They were chosen by their District sales manager. The District Brand Champion will be required to represent the district in training, presentations, promotion building and Sysco Brand leadership.

This was kicked off at our August Awards Meetings and quickly put into affect in Septem-ber. Each of the nine Brand champions presented at the September Regional meetings under the guidance of the Sysco Lincoln House Champions.

We chose timely brand items and the District Brand champions were encouraged to present in the best fash-ion they thought to convey the Brand message to their counterparts. They covered items from pasta, shrimp/seafood, appetizers, bread, soup, supply and equipment, breakfast, and a new item table. They util-ized the Blue cube, brokers, and samples for their pres-entation. They also kicked off a TRX Brands promotion rewarding the top needle mover in each district for the 3rd, 4th, 5th periods. They district leader receives $250 gas card with a minimum of a 4% increase. All marketing Associates that qualify are entered in a random drawing for a Apple I Pad each period.

We will bring each District Champion in for Brand training in November for training with the vendor regional’s. This will be capped of with a 8 week Brand Promotion which they will lead.

VOLUME I, ISSUE 10 PAGE 15

Try out this great recipe using our Sysco International Tuna—Recipe by Chef Whitey—Dallas

VOLUME I, ISSUE 10 PAGE 16

Be on the lookout for January’s Be on the lookout for January’s Be on the lookout for January’s Be on the lookout for January’s Test Kitchen featuring Pan Coat-Test Kitchen featuring Pan Coat-Test Kitchen featuring Pan Coat-Test Kitchen featuring Pan Coat-

ings and Soup Bases!!!ings and Soup Bases!!!ings and Soup Bases!!!ings and Soup Bases!!!