FoodMaxx Gets Employees Set for Sales with Beef Training Camp

How many of your employees can tell you the proper internal temperatur of ground beef? Or how long a tenderloin can be stored in the refrigerator to maintain its optimal flavor? FoodMaxx's meat depatment employee's can! That's because ther meat department employees have completed Beef Training Camp. A California-based chain with 45 stores located across the state, FoodMaxx decided that Beef Training Camp would be an invaluable training tool to share with all meat department employees after reviewing a presentation from the California Beef Council and the beef checkoff. So, this spring, FoodMaxx conducted three Beef Training Camp sessions for their meat associates in each of their three territories.

Each 4-hour session covered these Beef Training Camp topics:

Beef Trends: Consumer Beef Basics for Consumers Beef Basics for Retailers Beef Labeling

Food Safety and Industry Q&A Ground Beef Beef for Grilling Steaks

Each session started with a mini-test to see what the participants already knew and ended with a beef quiz game to review what attendees had learned. All FoodMaxx meat managers, approximately 15-20 per session, also attended the training, and they found it be very helpful. Many were impressed with the number of new things they learned, and they thought the information contained in the program would help them increase beef sales in their departments. Jeff Hamilton, Director of Meat/Seafood for FoodMaxx, noted "Our employees really enjoyed the Beef Training Camp session. They learned a lot and have been able to apply their knowledge when helping customers." Their employees now know that proper internal temperature for ground beef is 160° and that beef tenderloins should only be kept refrigerated for 3 to 4 days to maintain optimal flavor. To learn more about the release of the newly updated Beef Training Camp, click here.

In addition to keeping their associates up to date on the latest beef information, FoodMaxx has also implemented some of the Hispanic POS Elements in all 45 stores. Counter and station brochures, Dictionaries of Hispanic Beef Cuts, Rail Strips and Hispanic Cut Charts are all helping FoodMaxx associates use their new Beef Training Camp knowledge to increase beef sales across the board.

For more information on the Hispanic Retail Pilot Program, click here.

To order your own Hispanic POS Elements, click here.