Managing teams effectively means learning about the personalities of each individual and understanding what motivates them. This process can take a long time but fortunately there are tools to help you better understand employees and foster effective teamwork so you devote more time on implementing important work. Lisa Coleman, MS RD LDN, and Sarah Glunz, MS CNS LDN, have utilized the Enneagram to help them manage their teams of in-store nutritionists and shared some insights for successfully using this team management tool.
A research paper published by Nielsen in August 2016 found that 64% of the world’s population are on some form of exclusion diet. Whether a consumer changes their food habits for ethical, medical, lifestyle, or religious reasons, finding suitable food still becomes an enormous struggle. It is often immediately more expensive, and reading product labels can be time consuming and confusing.
The most recent bi-annual salary survey conducted by the Institute of Food Technology took a deep dive into pay differences between men and women. As IFT membership comprises many individuals working at food companies, this data can provide valuable learnings to those working in the retail sector of the food industry.
Retail Dietitians work with recipes on a daily basis, in fact, sharing recipes is one of the main ways RDNs educate shoppers on how to use products in store. While some Retail RDNs may create their own recipes, many simply try to modify existing recipes to fit the need of their consumers, retailer and perhaps program sponsors. Jackie Newgent, RDN, CDN is a Culinary Nutritionist & Award-Winning Cookbook Author and she knows what goes into creating consumer-friendly recipes. Below she shares her tips for developing and modifying recipes for demos, media and more.
People are passionate about their favorite treats and have an emotional connection to them. That being said, the negative publicity surrounding sugar is making consumers think twice about their sweet consumption. The International Food Information Council Foundation (IFIC) 2018 Food & Health Survey indicates that over half of respondents state they are eliminating candy to decrease sugar consumption. In addition, food activists are pressuring confectionary sales at check out. Considering these evolving factors and the growth of health and wellness at retail, the NCA launched their Always a Treat Initiative to assist supermarkets and consumers with balanced solutions.
Sustainable and nutrient-rich, pulses are trending in the supermarket aisle. Sharon Palmer, RDN, The Plant-Powered Dietitian, shares a glimpse of how supermarket dietitians can pulse forward with beans, lentils, chickpeas, and peas to create an exciting momentum for promoting these healthy, delicious plant foods in your retail setting.
Retail Dietitians are pulled in many directions and need an effective plan to build successful marketing campaigns. Monica Amburn, MS, RD, LDN, Senior Director of Health & Wellness at Vestcom, shares these steps for streamlining the process to ensure your strategy hits the mark: