Frankford Candy announces executive leadership transition
Stuart Selarnick to move from chief executive officer to chairman of the board; Christopher Munyan named new CEO.
Stuart Selarnick to move from chief executive officer to chairman of the board; Christopher Munyan named new CEO.
“We are embracing bold ideas, exploring new business models, and seizing opportunities — all with a clear focus on building a sustainable future.”
“The Hy-Vee Kids Club is about creating positive experiences that make healthy eating and grocery shopping fun.”
Harvey Ma is the VP/GM of Sam’s Club MAP, the retail media division for the club format.
Since its inception over 30 years ago, the Wegmans Check Out Hunger scan campaign has raised nearly $55 million.
“With these savings, customers don’t have to choose between a good meal and a good deal.”
The technology gives Walmart associates digital visibility into product freshness and expiration dates.
Through panels, roundtables, and networking, attendees will gain insights, connections, and strategies to stay ahead in a fast-changing industry.
A Q&A with Louisa McCarty, Manager, 7-Ventures | 7-Eleven Emerging Brands.
The donations supported a diverse array of causes, including food security, youth programs, animal welfare, and healthcare initiatives.
SEG will exit most markets outside of Florida, selling or transitioning ownership of 32 Winn-Dixie stores and eight Harveys Supermarkets in Alabama, Georgia, Louisiana, and Mississippi.
Vukelich brings over twenty years of leadership experience in HR, retail operations, and organizational transformation at major brands.
“These individuals exemplify what it means to lead with purpose and to drive meaningful transformation across the retail industry.”
She will lead the company's end-to-end customer experience strategy, including owned brand and merchandising, marketing, and the loyalty program.
“We’re proud to offer meal solutions with meaningful savings to help our customers celebrate with confidence and ease.”
Nine elevated dishes, built from Member’s Mark Community insights and crafted under the Made Without Commitment, proving that member feedback drives real culinary innovation