Laurel Grocery Debuts 'Meat Institute' Training Program
LONDON Ky. -- Laurel Grocery Co. here hosted its first-ever Meat Institute training program that featured five full days of classroom and hands on training. The initial class had 13 participants, including three store owners, eight meat managers, and two store managers.
Tom Grace, Laurel Grocery's meat director, conducted the class, while the company's meat specialists Jerry Keller, Roy White, and Dave Robling also served as instructors.
"We decided to develop the Meat Institute because our retailers have told us that there is no way to train good young people to become meat cutters and eventually meat managers," said Jim Buchanan, Laurel Grocery's president and c.e.o., said. "We started putting the class together and it evolved to much more than a training class for meat cutters. We plan to have at least two classes per year."
Tom Grace, Laurel Grocery's meat director, conducted the class, while the company's meat specialists Jerry Keller, Roy White, and Dave Robling also served as instructors.
"We decided to develop the Meat Institute because our retailers have told us that there is no way to train good young people to become meat cutters and eventually meat managers," said Jim Buchanan, Laurel Grocery's president and c.e.o., said. "We started putting the class together and it evolved to much more than a training class for meat cutters. We plan to have at least two classes per year."