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Training Program Underway in Colombia to Boost U.S. Red Meat Sales in Foodservice

The four-city, six-month-long training program, which addresses operational and marketing issues, will help restaurants become more profitable with U.S. pork, beef.

Decision-makers in Colombia’s foodservice sector turned out last month for the third phase of a comprehensive training program for U.S. pork and beef that took place on consecutive days in Medellin, Bogota, Cartagena and Cali. For the four cities, 135 participants from 65 companies with 694 points-of-sale participated in the training sessions, which focused on butchery analysis and technical specifications...

 

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