ontario pork news

Restaurant cook times and putting pork on your menu

Mark Richardson

  • 4 April 2017
  • Author: Ontario Pork
  • Number of views: 1343
  • 0 Comments
Restaurant cook times and putting pork on your menu

Mark Richardson, retail and meat expert, reminds us that when making a menu, "we must all remember the basics of kitchen cooking times."

Grocers: how to please consumers’ brains to ensure loyal return customers

Dr. Brynn Winegard

  • 7 March 2017
  • Author: Ontario Pork
  • Number of views: 1457
  • 0 Comments
Grocers: how to please consumers’ brains to ensure loyal return customers

This is the third and final article in this series and focuses on how to please your consumers’ brains in order to ensure that customers will come back to your store, so that you might have a chance to be included in their shopping routine, and ultimately so that they develop a loyalty to your stores and brand

Grocery retailers: how to persuade consumer brains to make the ‘buy’ decision in your stores

Dr. Brynn Winegard

  • 3 January 2017
  • Author: Ontario Pork
  • Number of views: 2669
  • 0 Comments
Grocery retailers: how to persuade consumer brains to make the ‘buy’ decision in your stores

Part two: this second article will look at more of the specifics about the in-store and ‘at-shelf’ context for helping shoppers make the intended purchase choices and consumption decisions and answers the questions “How do we get people to buy specific items and/or persuade an undecided shopper?” 

Does good fortune await Canada’s foodservice industry in 2017?

Chris Elliot, Restaurants Canada

  • 1 January 2017
  • Author: Ontario Pork
  • Number of views: 2031
  • 0 Comments
Does good fortune await Canada’s foodservice industry in 2017?

Chris Elliot, Senior Economist at Restaurants Canada gives a breakdown of 2016 and what you can expect to see coming in 2017 in the world of foodservice. 

Farm-gate to plate: how to prime consumers’ brains for the ‘buy’ decision

Dr. Brynn Winegard

  • 8 November 2016
  • Author: Ontario Pork
  • Number of views: 2176
  • 0 Comments
Farm-gate to plate: how to prime consumers’ brains for the ‘buy’ decision
Why do consumers make different decisions at-shelf than they indicated they would on the survey or in the focus group? Something mysterious and interesting happens in the conversion between ‘prospective consumer who is self-reporting likelihood of a future purchase’ and ‘actual shopper who is deciding on purchase choice for themselves and family, in-situ, in real time.’ 

Pork price stability appears to be in the rear-view mirror

Kevin Grier

  • 6 September 2016
  • Author: Ontario Pork
  • Number of views: 1110
  • 0 Comments
Pork price stability appears to be in the rear-view mirror
One of the characteristics of the pork market during the first half of this year was the relative stability in pricing and supply. This was a relief, if not very unusual after the wild rides of 2014 and 2015. Recall that in 2014 no one really knew the real supply impact of the PED outbreak in the U.S. For the most part, the industry seemed to be always on the short side of demand and of expectations. That meant that the industry was usually short of hogs and pork and pricing reacted by exploding to record highs.
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Ontario Pork

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Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

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