Advancing & Safeguarding the

Refrigerated Foods Industry

REFRIGERATED FOODS ASSOCIATION34th Annual Conference &

Tabletop DisplayMarch 5 - 8, 2014

Omni Resort at ChampionsGateOrlando, Florida

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Advancing & Safeguarding the Refrigerated Foods Industry

To successfully position your company in today’s marketplace, it is imperative to stay abreast of current market trends, food safety regulations, and technical procedures. Attend the Refrigerated Foods Association’s 34th Annual Conference & Tabletop Display as we work toward “Advancing & Safeguarding the Refrigerated Foods Industry.”

The RFA’s 2014 Conference features a dynamic cast of speakers. Keynote speaker, Dennis Snow, will open with a program on how to create a service driven culture in your company where excellence is the standard. Elizabeth Sloan will share insights on “the Top 10 Trends & Tips for Selling More Refrigerated Foods.” This presentation will include analysis of the most important new drivers, targets, trends, and market shifts that offer the highest potential growth opportunities for refrigerated foods. Social media is the buzzword of the day and Bill Seaver will tell you how to make it work better for your company.

Martin Mitchell’s annual “Technical Update” is always a can’t-miss presentation featuring up-to-the-minute information on current technical and regulatory issues impacting your business. Good compliance with OSHA regulations is the core of a successful site Safety program. Philip Walling will educate attendees on how to achieve good OSHA compliance through an approach that aims at recognizing hazards in the work place and uses safeguards to eliminate and control them. Industry experts will host a panel discussion on “Chicken 101,” designed to educate RFA members on all you need to know about chicken processing as well.

Another highlight of the 2014 Conference is the Tabletop Display, with key suppliers showcasing the latest offerings in ingredients, equipment, packaging, and services for the refrigerated foods industry. The Conference will, once again, include the popular One-on-One CEO Sessions, which allow key decision makers of RFA manufacturer and associate members to meet face-to-face and discuss potential business opportunities. Ample social events are featured at this year’s Conference as well, including the annual golf tournament and closing dinner & entertainment event.

Orlando’s breathtaking Omni Resort at ChampionsGate will serve as our host hotel throughout the event. You will want to take advantage of all this year’s Conference has to offer you and join us as we “advance & safeguard the refrigerated foods industry.” We look forward to seeing you March 5 - 8, 2014, at the Omni Resort at ChampionsGate in Orlando, Florida!

CONFERENCE COMMITTEE CHAIRSteve Loehndorf, Reser’s Fine Foods, Inc.

PUBLICITY COMMITTEE:Josh Knott, Knott’s Wholesale Foods, Inc.Wendie DiMatteo Holsinger, ASK Foods, Inc.David Horowitz, DuPont Nutrition & HealthMarina Mayer, Refrigerated & Frozen FoodsMike Swan, Keybrand Foods, Inc.Leanne Parr, Plastic Packaging Corporation

GENERAL & KEYNOTE SPEAKERS:George Bradford, Mrs. Stratton’s Salads

SPECIAL THANKS TO THE 2014 CONFERENCE COMMITTEEMark Brown, Fresh Creative FoodsBrian Edmonds, St. Clair Foods, Inc.Mark Reser, Reser’s Fine Foods, Inc. Jennifer Shrader, Atlantic Coast MarketingWes Thaller, House of Thaller

TECHNICAL SPEAKERS:Bill Schwartz, Schwartz Consulting, LLCJohn Bowles, Atlantic Coast MarketingSteve Loehndorf, Reser’s Fine Foods, Inc.Martin Mitchell, Certified LaboratoriesVenkat Munukutla, Michael Foods, Inc.

GOLF TOURNAMENT AND NETWORKING:John Trumpler, IPL, Inc.Pat Cauller, Chemetall USFred Cook, Berry Plastics CorporationKen Funger, Mrs. Grissom’s Salads, Inc.Mark Rosenfield, Reser’s Fine Foods, Inc.

TABLETOPS AND CEO SESSIONS:Robert Shore, B. Roberts Foods, LLCDarlene Davidson, Furmano FoodsDon Klausing, Bob Evan’s FoodsJeff Rhodes, Ventura Foods, LLCCheryl Wilson, Victory Packaging

Conference Schedule

WEDNESDAY, MARCH 5, 2014

10 a.m. - 7 p.m. Registration

2 - 5 p.m. Board of Directors Meeting

5:15 - 5:30 p.m. New Member Orientation

5:30 - 6 p.m. New Member/Press/Speaker Reception

6 - 7 p.m. Opening Welcome Reception

7 p.m. Dinner On Your Own

THURSDAY, MARCH 6, 2014

7 a.m. Registration

8 - 9 a.m. Welcome Breakfast & Business Meeting

9:15 - 10:30 a.m. Keynote Address Creating a World-Class Service Organization by Dennis Snow

10:30 - 10:45 a.m. Break

10:45 - 12:15 p.m. General Session Top 10 Trends & Tips for Selling More Refrigerated Foods by Dr. Elizabeth Sloan

11 a.m. Spouse Event

12:30 - 1:30 p.m. Networking Lunch

1:45 - 3:30 p.m. General Session Technical Update: U.S. and Canada by Martin Mitchell

4 - 7 p.m. Tabletop Display & Reception

7 p.m. Dinner On Your Own

FRIDAY, MARCH 7, 2014

7 am Registration

7:45 - 8:45 a.m. Associates Meeting, Election, CEO Sign-up & Breakfast

8 - 8:45 a.m. Breakfast

9 - 10:15 a.m. General Session Recognize Hazards in the Workplace and Use a Safeguards Approach to Eliminate & Control Them by Philip Walling

10:15 - 10:30 a.m. Break

10:30 - 11:45 a.m. General Session How to Use a Chainsaw... And Other Social Media Best Practices by Bill Seaver

12 p.m. Technical Committee Meeting & Lunch

12:30 p.m. Golf Tournament on-site at National Course

Free afternoon for those not golfing

7 p.m. Pool Party Dinner, Awards & Entertainment

SATURDAY, MARCH 8, 2014

7:30 a.m. Board of Directors Meeting

8 - 8:45 a.m. Breakfast

9 - 10:30 a.m. General Session Chicken 101: A Panel Shares All You Need to Know About Chicken Processing 10:30 - 11:00 a.m. Break

11:00 - 1:10 p.m. One-on-One CEO Sessions

Featured Presentations

The Keynote Address...“Creating a World-Class Service Organization”

by Dennis Snow

Based on his 20 years with the Walt Disney World Company along with many years of consulting with organizations around the world, Dennis Snow will provide a “how-to” program for creating a service-driven culture.

World-class service is not simply a matter of smiling employees who say “please” and “thank you.” It is an all-encompassing approach to making excellence business as usual. Everything that a customer sees, hears, or touches impacts the experience – “Everything Speaks.” In this program you will learn:

• The four critical elements of service excellence.• Tools for helping your employees see your operation through the eyes of your customers.• A process for ensuring consistent service behaviors across the entire organization. • Specific language for describing service excellence and how to make that language a part of

your organization’s culture.• Mechanisms for involving employees in ongoing service improvement.

Dennis Snow began his Disney career in 1979 as a front-line attractions operator. As he advanced through the company, Dennis managed various operating areas throughout the park, learning and applying the skills it takes to run a world-class, service-driven organization.

Dennis launched a division of the Disney Institute responsible for consulting with some of the largest companies around the world. This division quickly became the fastest growing venture of the Disney Institute and experienced repeat business of nearly 100%. He also spent several years with the Disney University, teaching corporate philosophy and business practices to cast members and the leadership team. While there, he coordinated the Disney Traditions program which is universally recognized as a benchmark in corporate training. In his last year with Walt Disney World, Dennis’ leadership performance was ranked in the top 3% of the company’s leadership team.

Today, Dennis is a full-time speaker, trainer, and consultant who helps organizations achieve goals related to customer service, employee development, and leadership. His articles appear in a number of industry publications and he is a featured guest “expert” on customer service, on several business news-talk radio shows. He is the author of the book, “Unleashing Excellence: The Complete Guide to Ultimate Customer Service”, which has been used in organizations around the world as a blueprint for organizational excellence. His newest book has just been released, titled, “Lessons From the Mouse: A Guide for Applying Disney World’s Secrets of Success to Your Organization, Your Career, and Your Life.”

Featured Presentations

From Hispanics and male shoppers to health claims and new venues, this presentation will include a cutting-edge analysis of the most important new drivers, targets, trends and market shifts that offer the highest potential growth opportunities for refrigerated foods.

Dr. Sloan will provide further insights into consumer purchase decisions, including private label; the emerging world of non-GMO, natural vs. organic; how to crack the foodservice code; global refrigerated food learnings; and how/why to select the best targets, culinary cues and positionings.

Sloan Trends, Inc. is a 17-year old consulting company, with focus on new market predictions, trend-tracking and business building ideas for the food, beverage and restaurant industries. Dr. Sloan is also the trends editor for Food Technology magazine.

Dr. Sloan was Editor-in-Chief at McCall’s magazine; Director of the Good Housekeeping Institute/Seal, and Assistant Editor-in-Chief of Good Housekeeping magazine – each with 35+ million readers monthly. Dr. Sloan was Senior Vice President/International Director, Food & Nutrition, Hill & Knowlton Public Relations; 1st Scientific

Director, American Association of Cereal Chemists & Director of Nutrition Communications/Technical Services, General Mills.

She has authored more than 400 articles on food, nutrition, and health marketing, and received her B.S. in Food Science at Rutgers University; and her Ph.D. in Food Science, at the University of Minnesota.

“Top 10 Trends & Tips for Selling More Refrigerated Foods”

by Dr. Elizabeth Sloan, President, Sloan Trends, Inc.

Featured Presentations

“Technical Update: U.S. and Canada”by Martin Mitchell,

Managing Director, Certified Laboratories

On January 4, 2011, President Obama signed into law the Food Safety Modernization Act (FSMA). While many of the requirements, regulations, and guidance documents are still not issued, it is important for all of us to understand what is expected in the future, including preventive controls, an important requirement of FSMA. This critical session will provide you with up to the minute information on FSMA and other current U.S. and Canadian technical and regulatory issues impacting your business.

Historically, this session has been delivered to standing room only crowds, as people interested in the refrigerated food industry want to hear what will be impacting them in the years to come. This year’s session will be more essential than ever and will provide vital information that will impact your bottom line.Lead by RFA Technical Director Martin Mitchell, this presentation will address everything you need know to keep your company up to speed with HACCP,

FSMA, Seafood HACCP, and more.

Mr. Mitchell has been the technical director of the RFA since 1981. Mr. Mitchell is also the managing director of Certified Laboratories, Inc. with locations in New York, Southern and Northern California and Illinois. Certified Laboratories is a group of independent laboratories specializing in microbiological chemical analysis of beverages, refrigerated foods and other products. Mr. Mitchell is a member of the American Spice Trade Association and former chairman of its technical group, as well as a board member. Mr. Mitchell is the former chairman of the Microbiological Analytical Chemistry Section of ACIL and was also on its board of directors. He is a former director of the National Coalition of Food Importers Association, and past chair of the IFT refrigerated and frozen food division.

Featured Presentations

“Recognize Hazards in the Workplace and Use a Safeguards Approach to Eliminate & Control Them”

by Philip Walling, DuPont

Good compliance with OSHA regulations is the core of a successful safety program. Phil will share how to achieve good OSHA compliance through an approach that aims at “recognizing hazards” in the work place and uses “safeguards” to eliminate and control them. Safeguards are simply - engineering controls, warning controls, administrative controls, and finally PPE. Many safeguards are basic, widely available and inexpensive. Using two or more safeguards from multiple categories provides layers of protection that ultimately lead to good OSHA compliance and reduced employee & contractor injury rates. Phil’s presentation will take a “safeguards” (layers of protection) approach to eliminate and control common hazards such as: lock out tag out, confined space entry, chemical exposure (eye wash/emergency showers), machine operations, slip/trip/fall, fork trucks, and ammonia refrigeration. Injuries are time consuming and costly. This is the business case for safety. Injuries can also profoundly impact our people and their families. Maintaining a safe work place and demanding high safety standards from our employees & contractors is our responsibility as business owners and industry leaders.

Phil is an enthusiastic Safety/Health/Environmental (SHE) professional with over 35 years of operations and manufacturing experience. Phil is a chemical engineer, completing his bachelors at Northeastern University and masters at University of South Carolina. Currently Phil leads the SHE integration program for all new businesses/sites joining DuPont within the North America (NA) Region. With DuPont making a strategic business direction shift into the food Science/Security/Safety space, the recent acquisition of Danisco was a key step in that direction. Since joining DuPont in 2011, Phil and his team have helped the NA Region Danisco sites integrate their SHE systems with DuPont’s managing system approach to safety. Good employee and contractor injury rates have been further reduced by 75%.

Phil is an avid fly fisherman and considers his home brewed beer his finest chemical engineering achievement.

Featured Presentations

While social media has gained a lot of buzz over the last several years, there are still a lot of businesses trying to make it work better for them. One of the big misconceptions about social media is that it’s all about the technology. It’s not just about new platforms, it’s also about realizing there is a new business environment with ridiculously empowered consumers who have access to information and the opportunity to publish or broadcast in real time.

Think about that for a minute. Your customers can easily speak on your behalf or against you and broadcast that message to people who know and trust them more than you. They don’t need your permission or participation to do this. The question for every company is to figure out what you’re doing to adjust your marketing to this environment.

In this session, “How To Use A Chainsaw...and Other Social Media Best Practices,” you will learn how to think about the strategic use of social media, discover best practices that other companies have used successfully, and then apply that thinking to any current or emerging technology.

Bill Seaver is the founder of MicroExplosion Media. After spending many years in traditional marketing, Seaver left his role as the executive vice president for a marketing firm to focus solely on social media marketing. For the last six years, Bill has spoken to thousands of people at seminars and training events about social media marketing. Bill is a contributor to The Social Media Examiner, he’s been featured twice on Seth Godin’s blog, and his clients include Dave Ramsey, Gaylord Hotels, Soles4Souls, Pinnacle Financial, Thomas Nelson Publishers, and Vanderbilt Medical Center.

“How To Use A Chainsaw... And Other Social Media Best Practices”

by Bill Seaver, Founder, MicroExplosion Media

Featured Presentations

“Chicken 101: A Panel Shares All You Need to Know About Chicken Processing”

Moderated by Dr. William Schwartz, Schwartz Consulting LLC and RFA Technical Committee Chairman, this panel presentation will educate RFA members on all you need to know about chicken processing. Experts from the chicken industry will share insights on the current state of the industry, processing methods, and future trends on uses and new product development. The U.S. chicken industry is one of the most successful food sectors in agriculture. In a little more than 50 years, the chicken industry has grown from a fragmented, locally oriented business into an efficient, vertically integrated success story supplying U.S. and international consumers. Dr. Watkins will discuss the scope, issues and unique features of raising chickens and providing chickens to meet consumer demands. Chicken meat is available from several live side sources, and in numerous forms. Kyle Vance will discuss the steps in converting live birds into products available for further food applications. This process may sound simple, but it is a highly regulated and complicated process. Chicken processors must not only meet food safety and quality requirements, but also meet the consumer’s needs for organic, free range, antibiotic free, and natural chicken products. The cost of converting birds to edible products is influenced by numerous factors. Certainly, like all agricultural commodities, chicken costs are driven by external factors, domestic and international feed costs, domestic and international markets, and consumer demand. And as we know, consumer demand is driven by the interrelationship of other protein sources. The panelists will discuss the factors that affect the values placed on chicken components that are available in the marketplace and how they play a role in deciding product applications. Chicken will be discussed as an ingredient for use in assembly of various salads, kits, and meals ready to eat. Steve Moore will present both common and unique applications to meet ever-evolving food industry trends. We will discuss key product attributes and how to select the best chicken item for your end application, we’ll look at factors such as processing, cost, inclusion rates, shelf-life, and impact of formulation.

Featured Presentations

Dr. Susan Watkins is an extension poultry specialist at the University of Arkansas. She was a quality control supervisor and field service person for Mahard Egg Farm in Prosper, Texas. Watkins joined the University of Arkansas in 1991 as a research specialist focusing on broiler and turkey nutrition research and completed her PhD in 1996. She is also a professor in the Poultry Science Department where she also serves as the Director of the Applied Broiler Research Farm. In August 2012, she was named the Arkansas Poultry Federation Chair of Poultry Science. Her focus is live production with a special emphasis on optimizing drinking water quality.

Kyle Vance serves as Director of Industrial Sales for Tip Top Poultry, in Marietta Ga. He has 21 years of sales experience with Tip Top Poultry and has been an RFA Member for 12 years. His responsibilities include: business development, product development, and international export. Kyle Vance has a good understanding of the poultry industry ranging from the live/slaughter side to the production/finished product segment. He enjoys working in the sales arena because it gives him the opportunity to meet people and build strong relationships.

Steve Moore is a 36 year veteran of global new product development and is the current Director of Innovation at BRANDformula. Prior to starting his consulting firm in 1996, he held key positions at A.E. Staley, Central Soya, Holly Farms, Tyson and Golden West Foods (McCormick). Steve consults for international chains, food and ingredient manufacturers, and agriculture associations. Steve’s chicken/poultry experience includes the formulation, development, and process commercialization of chicken items going into such end users as Chili’s, Healthy Choice, Burger King, Jack-in-the Box, Carl’s Jr., Wendy’s, Arby’s, Butterball, Orval Kent, Whole Foods and Trader Joe’s. Recent accomplishments include the development of an All Natural Turkey and Chicken Deli Product Line for Hain Pure Protein Corporation (Plainville Farms brand).

Network with Today’sIndustry Experts

Tabletop Display: Explore Solutions in Packaging, Equipment, Ingredients, Services and More!

Looking for a new packaging design? Need to know about the latest food safety products available? Want to find a quality ingredient supplier? Then don’t miss one of the highlight events of the RFA Conference – the Tabletop Display, where Associate members will display and discuss the latest innovations and technologies in packaging, equipment, ingredients, and services for the refrigerated foods industry.

Hosted by the RFA Associate members, the Tabletop Display is a valuable event for both suppliers and manufacturers. For Associates, it is the best way to get exposure for your products and services. For Manufacturers,

the Tabletop Display gives you the chance to see what’s new in the industry and connect with the suppliers you need in order to make your company more productive and competitive. Most importantly, the intimate atmosphere provides the unique opportunity to develop personal relationships among suppliers and customers. The Tabletop Display will be held during an expanded session on Thursday, March 6, 2014, from 4 – 7 p.m., with cocktails and hors d’oeuvres being served. Space in the Display Hall is limited, so make sure to reserve your spot today! Tabletop Display information and an application will be sent separately.

Technical Committee Meeting & LunchThe RFA is your primary resource for information and sup-port on food safety, technical issues, and regulatory compli-ance. This effort is directed by the RFA Technical Commit-tee, spear-headed by Technical Director Marty Mitchell and Committee Chairman Bill Schwartz.

All RFA members are invited to discuss current technical issues and priority projects for the RFA during a working lunch. This open discussion environment is a great opportunity to learn what your fellow RFA members are doing about similar challenges you are facing.

Special Events

One-on-One CEO Sessions: An Exclusive RFA Opportunity

One of the most unique and popular features of the RFA Annual Conference is the One-on-One CEO Sessions, where Associate members meet with the CEOs of Manufacturer member companies for 10-minute sessions.

The CEO Sessions are valuable for both Manufacturer and Associate members. They give Manufacturers the chance to learn about the new products and services available from Associates and find out how a supplier company can meet their company’s specific needs. For Associates, the One-

on-One Sessions provide the opportunity to meet face-to-face with key decision makers and discover the individual needs of each manufacturing company.

This year’s One-on-One CEO sessions will be held on Saturday, March 8th, from 11:00 a.m. – 1:10 p.m. To participate, you must be a member of the RFA and registered for the full Conference. Look for more information in the coming months on how you can participate.

2014 Closing Dinner Event: Pool Party!Come join in the fun at the Omni’s Main Pool for a Pool Party! Enjoy the gorgeous Florida setting amidst the palm trees and beautiful outdoor pool. Sip your favorite cocktail while being serenaded by our live band, The Margarita Boys. They will bring the laid back music of Key West with your favorite tunes from Jimmy Buffet and the Beach Boys. This talented group of performers will provide a tropical wave of musical selections to accompany a delicious poolside buffet dinner.

After dinner, prepare for - Live Crab Races! Everyone gets to select their own crab to race with all competitors leaving with a souvenir of the evening. Come share a relaxing Florida evening with your best RFA friends and colleagues!

Omni Orlando Resort at ChampionsGate

Annual Golf Tournament: The Omni’s National CourseThe National Course at the Omni Orlando Resort at ChampionsGate will be the ideal setting for the RFA’s Golf Tournament while challenging golfers with its traditional American-style design.

The classic American parkland course design has 18 contiguous holes that wind through 200 acres of secluded woodlands, wetlands, and former orange groves. With its lush fairways and greens, and the stunning natural beauty integrated into the design by Greg Norman, playing the National Golf Course is truly an Orlando golf adventure. The National Course has received high honors from Golf Digest, Golf Week, and the Zagat Golf Guide.

The tournament fee includes green fee, cart fee, range balls, a box lunch and prizes! Team up with your RFA cronies and see if you can take home a prize while having a great time. It will be a relaxing, but invigorating way to spend the afternoon with your RFA friends and get to know some new ones!

The Omni Orlando Resort at ChampionsGate is the essence of luxury, offering accommodations with every modern convenience and a host of upscale amenities. This four-diamond resort is one of the nation’s premier golf, meeting, and leisure retreats. Many of the rooms feature magnificent views of the golf courses and acres of natural beauty that surround the resort. They are also home to 36 holes of championship golf, the Leadbetter Golf Academy, and lighted tennis courts amidst their 15 acres of recreation. Among their offerings is a formal pool with private cabanas, a zero gravity family pool with a lazy river, a European-style spa, and a complimentary, full-service health club. Gastronomic delights await in a wide choice of restaurants from pan-Asian dishes and steaks to Italian cuisine as well as a deli, lounge, and sports bar.

Enjoy Orlando!

With seven of the world’s top theme parks, not to mention nearly 100 other attractions, Orlando certainly knows how to entertain. It gives you a leisurely escape to a world of imagination and fantasy that will leave you refreshed and rejuvenated.

With more than 300 days of sunshine each year and average temperatures for March in the mid-70s, every day is a perfect opportunity to enjoy the outdoors and the Orlando area. Spend an afternoon on the links, explore the surrounding lakes and rivers, or take in the offerings of Walt Disney World® Resort, SeaWorld® Orlando, Universal Orlando® Resort, and much more.

Orlando has deep closets offering the best shopping in name brands, luxury goods, unique boutiques as well as popular discounted outlet shopping.

Award-winning restaurants and celebrity chefs cater to area visitors with a choice from fine-dining establishments and

international eateries to casual cafes and chic wine bars for every taste and budget. Orlando’s nightlife is as varied as it attractions, from casually sipping wine or enjoying a leisurely cigar to high-energy dancing or a live rock band.

Visit Orlando has developed a special website with RFA Conference details, maps and information on the Orlando area, transportation options and things to do. You can also purchase a discount card for car rentals, area attractions, shopping, etc. Discounted, advance tickets to Disney®, Seaworld®, and Universal® theme parks can also be purchased.

http://refrigeratedfoods.orlandomeetinginfo.com

Orlando is the epicenter of fun and excitement. The mix of legendary theme parks, spectacular museums, world-class entertainment, championship golf, and natural beauty offers something special for everyone. Come and experience all Orlando has to offer!

CONFERENCE REGISTRATION:To register, fill out the enclosed 2014 Conference Registration Form and fax it to the RFA at (770) 303-9906 or email it to info@refrigeratedfoods.org if paying by credit card. If paying by check, mail the form with your check to:

Refrigerated Foods Association1640 Powers Ferry RoadBldg. 2, Suite 200AMarietta, GA 30067

REGISTER ONLINE:You can register online for the 2014 Conference through the RFA Web site at www.refrigeratedfoods.org.

For RFA Members: The Conference early registration fee must be received by January 8, 2014 and is $925. The discounted rate for check payments is $895. After January 8, the rate is $1,025, discounted to $995 for check payments.

For Guests: The early registration fee is $825, discounted to $795 for check payments. After January 8, the registration fee is $925, discounted to $895 for check payments.

For Non-Members: The registration fee is $1,125; discounted for check payments to $1095; guest fee is $995.

CANCELLATION POLICY:Cancellations made by February 4, 2014 will receive a full refund. Cancellations made after February 4th or “no shows” will not receive any refund. You can transfer your registration to another person within your company at any time.

REGISTRATION CONFIRMATION:Your confirmation will be sent to you two weeks prior to the Conference. The confirmation will include everything you need to know about the event.

GOLF TOURNAMENT:The RFA Golf Tournament will be held on Friday, March 7, 2014, at the Omni’s legendary National Course. The fee is $240 and includes prizes, green fee, cart fee, range balls, and a boxed lunch.

Please note on the registration form if you need rental clubs – the fee is $59. The tournament will tee off with a shotgun start at 12:30 p.m. The dress code is as follows: shirts with collars and sleeves must be worn at all times, slacks or Bermuda shorts are required. Denim, tank tops, T-shirts, cut-off shorts, swim attire, and jogging apparel are not permitted. Only soft spikes are allowed on the course.

TABLETOP DISPLAY:This year’s Tabletop Display Reception will be held on Thursday, March 6, 2014 from 4:00 - 7:00 p.m., with cocktails and hors d’oeuvres being served. It will take place onsite at the Omni Orlando Resort at ChampionsGate. Registration information for the Tabletop Display will be sent separately.

For questions, please contact the RFA office at (770) 303-9905.

Registration Information

Registration Information

HOTEL RESERVATIONS:

The Omni Orlando Resort at ChampionsGate is the RFA’s host hotel. All Conference sessions and events will be held at the Omni Orlando Resort at ChampionsGate.

To make room reservations, please call 800-THE-OMNI (800-843-6664).  Identify yourself as a RFA Conference attendee to receive a special room rate of $229 plus tax for single or double occupancy. The deadline for room reservations is February 4, 2014. You can also book your room online through a link on the RFA’s website.

TRANSPORTATION FROM AIRPORT: The closest airport to fly into is the Orlando International Airport (MCO), which is 32 miles away from the Omni Orlando Resort at ChamptionsGate. As an alternate airport, Tampa International (TPA) is 67 miles away.

Associated Transportation and SuperShuttle provide direct shuttle service from the Orlando Airport every two hours on the odd hours from 7 a.m. to 9:00 p.m.

Return service to the airport is every two hours on the even hours. 24-hour advance reservations are required and can be made online on the Omni’s website or by calling 407-888-9220, ext. 2. The roundtrip cost is $45 per person; one-way rate is $25 per person.

A taxi is approximately $90 one way for 1-4 passengers.

You can also rent a vehicle from Avis Transportation. The RFA’s Avis Worldwide Discount (AWD) Number is J095952. Please use this number when calling Avis directly at 1-800-331-1600 to receive the best car rental rates available.

Parking at the Omni is $24 per day for Valet and $16 per day for self-parking.

TRANSPORTATION TO LOCAL ATTRACTIONS:The Omni Orlando Resort provides complimentary scheduled transportation to EPCOT and the Walt Disney World® transportation center, which provides access to the other Disney parks. This transportation is offered 4 times daily and 24 hour advance reservations are required. Transportation to other area attractions can be scheduled but additional charges will apply. All reservations can be made at the Concierge Desk or by calling 407-238-6505.

Sales Force of Nature

75% of customers are concerned aboutthe nutritional content of deli foods*

20% of deli case prepared food sales are generated by salads, up from 5% in 2009**

You want a ‘super-natural’ ingredient

with powerful appeal for health-

conscious consumers. That’s Alaska seafood.

Whether Alaska pollock, salmon halibut, cod,

surimi seafood or shellfish, seafood from Alaska is the

ideal, healthful protein to use in your prepared salads and

entrées. Let’s create a sales force of nature together.

Call Larry Andrews at 800-806-2497 today.

*Source: IDDBA, Consumer in the Deli: Who’s In Store study, 2010

**Source: Deli Advisor, Perishables Group FreshFacts, June 2011

©2012 ASMI

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Refrigerated & Frozen Foods is the only publication dedicated to the fastest growing segment of the food and beverage manufacturing market — the value-added convenience chilled and frozen foods channel.

Refrigerated & Frozen Foods is written for you. Our editorial focus is on all aspects of chilled, refrigerated and frozen foods — from supply chain to food safety to packaging and energy management.

Refrigerated Foods Processor of the YearEvery year, Refrigerated & Frozen Foods honors a refrigerated processor with the Refrigerated Foods Processor of the Year award. This award honors a chilled foods processor for year-over-year growth and leadership via market promotions, packaging, new products, plant expansions, etc. Previous winners include Sandridge Food, Blount Fine Foods and our 2013 winner, ASK Foods, Inc.

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AD

Sales Force of Nature

75% of customers are concerned aboutthe nutritional content of deli foods*

20% of deli case prepared food sales are generated by salads, up from 5% in 2009**

You want a ‘super-natural’ ingredient

with powerful appeal for health-

conscious consumers. That’s Alaska seafood.

Whether Alaska pollock, salmon halibut, cod,

surimi seafood or shellfish, seafood from Alaska is the

ideal, healthful protein to use in your prepared salads and

entrées. Let’s create a sales force of nature together.

Call Larry Andrews at 800-806-2497 today.

*Source: IDDBA, Consumer in the Deli: Who’s In Store study, 2010

**Source: Deli Advisor, Perishables Group FreshFacts, June 2011

©2012 ASMI

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