Learning Objectives:
-Evaluating new
enterprises/feasibility
studies/business planning for
existing operators
-How to develop a value
proposition for a product or
service/differentiation
Speakers:
Kitchen Table Consultants
Chris Fuller
Learning Objectives:
-Product specs, SOPs, &
Prerequisite programs
-Creating efficiencies, lean
manufacturing principles in
practice, and measuring
productivity with KPIs
Speakers:
David Zarling
Denise Perry PhD.
Learning Objectives:
-Repair, renovate, or
rebuilding meat processing
facilities
-Wastewater & solid waste
strategies & innovations
Speakers:
Protein Processing Services
Brian Sapp, Greg Gunthorp
Learning Objectives:
-Product costing, cost
containment strategies,
building margins, pricing
strategies
-Financing major capital
projects/access to capital
Speakers:
Arion Thiboumery PhD.
Mike Smucker
Learning Objectives:
-Plant management
training/fostering professional
development
-Attracting & retaining good
staff, staff wellness,
compensation strategies
Speakers:
David Zarling
Oliver Mincey
Learning Objectives:
-Evaluating different market
channels/market planning
-E-commerce/shipping
meat/order fulfillment
innovations
Speakers:
Kitchen Table Consultants
Todd Churchill
Learning Objectives:
-Maintaining meat quality
through humane handling
practices
-Writing a robust humane
handling plan &
operationalizing it
Speakers:
Dr. Kurt Vogel
Cloverleaf Animal Welfare
Funding provided by the USDA Agricultural Marketing Services Local Food Promotion Program grants.
The Meat Processor Academy is a project of the Niche Meat Processsor Assistance Network at Oregon State University.
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