Pre-Convention Workshop-TBD

Deadwood, SD

Drinks & Horsd’oeuvres Sponsored Social

Free Keg–Thank you to our Convention Sponsors

Coolers will be able to be Stored at THE LODGE AT DEADWOOD-Details to Come Soon

YOU MUST PURCHASE A TICKET IN ADVANCE–Menu to Follow Soon

Retail Merchandising & Profitability: Pricing Strategies to Increase Sales and Profit Margins

2-2:30pm

A great product doesn’t guarantee great profits. This session focuses on turning your retail case into a profit center by teaching proven merchandising techniques, effective pricing strategies, and cost analysis methods designed specifically for meat processors.

Learn how to maximize the value of every product you sell by understanding your true production costs, setting profitable prices, and creating attractive retail displays that encourage impulse purchases and repeat customers. Whether you operate a custom processing plant, retail meat market, or both, this class will provide practical tools you can immediately implement to improve profitability.

Creating Labels That Sell: Labeling Requirements, Compliance & Consumer Appeal for Ready-to-Eat Meats

2:30-3pm

Pine Crest

Room:

A label is more than a regulatory requirement—it’s one of your most powerful marketing tools. In this session, you’ll learn how to create labels that not only meet USDA and state labeling requirements but also capture customers’ attention and encourage sales.

We’ll cover the essential components required on Ready-to-Eat meat labels, discuss common labeling mistakes, and explore design techniques that improve shelf appeal, build consumer confidence, and strengthen your brand. Whether you’re launching a new product or redesigning your current labels, you’ll leave with practical ideas you can immediately apply to your business.

Selling Ready-to-Eat Products: Creating New Revenue Streams Through Grab-and-Go, Catering & Seasonal Sales

3-3:30

Pine Crest

Room:

Ready-to-Eat products can become one of the most profitable areas of your business—but only if you know how to market and sell them effectively. This session explores practical strategies for expanding your sales through convenient Grab-and-Go meals, catering services, seasonal offerings, and holiday specialties.

Learn how successful meat processors create product lines that keep customers coming back throughout the year while increasing average transaction values and maximizing the value of every pound produced.

Whether you’re looking to add a small selection of Ready-to-Eat meals or develop a full-service retail program, this class will provide ideas and proven strategies you can implement immediately.

Vendor Exhibit Hall

3:30-6

Pine Crest Ballroom

The Vendor Hall is your opportunity to connect with the companies that help drive the success of the meat processing industry. We encourage all attendees to support the vendors who generously invest in SDAMP through sponsorships and by exhibiting at this convention. Their commitment helps make our educational programs, networking opportunities, and industry events possible.

Take time to visit each booth, ask questions, and explore the latest innovations in meat processing. Discover new equipment, ingredients, seasonings, packaging solutions, labels, software, sanitation products, and business services designed to improve efficiency, increase profitability, and help your operation grow.

Whether you’re looking for the next piece of equipment, searching for new product ideas, or building relationships with trusted industry partners, the Vendor Hall is an invaluable resource for every meat processor. Show your appreciation by visiting our exhibitors, learning about their products, and thanking them for their continued support of SDAMP and our industry.