Executive Interviews

Retailers

1-on-1 With K-VA-T Food Stores' President & CEO Steve Smith

WGB’s April 2019 Endcap guest discusses the art of recognizing, developing and utilizing talent; the most important life lessons he's learned from NASCAR; and his regret-free grocery industry career.

Retailers

1-on-1 With Lifestyle C-Store CEO Jennifer Pomerantz

WGB’s March 2019 Endcap guest discusses how she parlayed frustration into innovation at American Natural; her holistic approach to convenience philosophy; and her conviction that eating healthy, wholesome, on-the-go food should be hassle-free.

Katherine Harvey, who was a retail business reporter earlier in her career, joins WGB's Breakroom to discuss the challenges of building a new brand in the healthy food space.

The celebrity chef joins WGB's Break Room to discuss his new cookbook, adventures in CPG, and what good supermarkets can learn from bad restaurants.

E-commerce veteran Scott DeGraeve joins WGB's Breakroom to discuss industry giants, paths to profitability and a new business venture built on the framework of Door to Door Organics

Forager founder David Stone joins WGB's Break Room to discuss harnessing the potential of the local food trend through technology

The fourth-generation grocer discusses how his company’s fun-and-family-first philosophy transcends to an exceptional experience for the 16-store retailer’s guests, the building blocks of a high-performance company culture and the high returns of treating people right.

WGB’s August Endcap guest discusses how the association is redefining itself for a new era, the implications for retailers of more mindful consumers and what he deems to be the biggest misconception about the grocery business.

Snack It Forward's Nick Desai discusses plant-based snacks -- and their surprisingly warm reception in the supermarket channel -- in WGB's Breakroom.

WGB's June Endcap interview explores the seasoned retail executive’s views on the gratifying aspects of serving and employing veterans, the perils of ‘leadership by intimidation,’ and the most important issues and opportunities for women in the food industry.

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