August 19-21, 2020

San Diego, California

An Invitation-only Sourcing & Networking Event

for Prepared Foods, Specialty Cheese, Charcuterie and Deli professionals

Supported by:


Wednesday, August 19, 2020

Arrival in San Diego

5:00 pm  Welcome Reception at Hotel

6:30 pm   Dinner in San Diego


Thursday, August 20, 2020

8:30 am  Continental Breakfast at hotel


9:15 - 9:45 am   Disrupting Specialty Cheese Retail

Thirteen years ago Kroger partnered with independent specialty brand Murray’s Cheese to launch a disruptive new model in the specialty cheese space. In this keynote, Murray’s former VP Liz Thorpe speaks about the best practices developed for that program and the importance of universal standards that will maintain your cheese program's competitive advantage in the current price-driven era of Amazon, Trader Joe’s and increased club business.

Liz will speak to several best practices including merchandising, category management, and labor standards that attendees can implement as soon as they return to their stores.

Liz Thorpe is one of the country's leading experts on cheese and cheese retail. She was the first Vice President of Murray's Cheese in New York City and managed the company's expansion into wholesale, import, e-commerce and a licensing partnership with Kroger. After Kroger's acquisition of Murray's in 2012 Liz left to start her consulting company, The People's Cheese. She helps producers and retailers in the specialty food space achieve their goals of business expansion, increased profitability and competitive differentiation. Liz is the author of 3 books on cheese and is regularly sought by media outlets as diverse as The Kelly Clarkson Show, Rachael Ray, Supermarket News, The Wall Street Journal, Food & Wine and more

9:45 - 10:30 am   The Rise of American Artisan Foods: Why Customers are Starting to Choose Quality over Quantity

After decades of being led to subsist on cheap, unhealthy, processed food products, many Americans are starting to wake up and pay much more attention to not only what we are putting in our bodies, but also how our food is made, and how sustainable the production process is.  Join us for our amazing panel discussion of why choosing artisan foods is making a choice for a better future.

10:30 - 10:45 am   Morning Break

10:45 am - 12:00 pm  Supplier Presentations

12:00 - 1:30 pm  Networking Luncheon

1:30 - 2:15 pm  The Most Effective Ways to Educate your Deli Staff on Selling Artisan Products: The Art of Food Education

We all know that staff training is important to the success of the business, as well as to employee retention; but staff trainings should evolve into food education when you introduce artisan products to your set.  Our group of experienced specialty food panelists will give you real world experience on what does and does not work building a strong training & education program.

2:30 pm  Supplier Presentations


5:00 pm Wine and Cheese Reception


6:30 pm Night out in San Diego's Gaslamp District


Friday, August 21, 2020

8:00 am   Buyer/Supplier 1on1 Meetings

1:00 pm  Event Concludes


In order to compete in today's highly competitive business environment, prepared foods, specialty cheese, charcuterie and deli buyers need access to the most effective, highest–value solutions for creating new business relationships.



Deli and Cheese 1on1 brings purchasing executives from leading restaurant chains, foodservice management companies, hotels, resorts & casinos, cruise lines, together with executive-level and senior sales staff from high-volume producers, manufacturers, processors and importers of deli, charcuteries, prepared foods and specialty cheese products, for two days of 1on1 product vetting, networking and industry intelligence gathering.

Product Presentations +  

Thought-Leadership Education +

Product Samplings 

Who Should Attend?

High Volume purchasing decision-makers for deli, specialty cheese, charcuteries, auxiliary products and prepared foods

Pre-screened vendors vetted for production capacity, product mix and stellar business standing

A Sample of Past Participants include:

 “This past February was the first time I was able to attend the First Source Event in place of Lee French our Vice President of Deli/Foodservice at Price Chopper.   All I can say is “WOW”.  This event was put together very well.  The event brought you in, taught you all that you wanted to know about a particular topic and then put you in direct contact with those folks that drive the market.  And all this took place in just a few days”. 
Jamie Bouchard
Director of Deli

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