"Art, you went for 90 minutes and not only held their attention but also made them think and reflect. Those I spoke to after your presentation felt it was highly informative and very polished. In addition, you received the highest rating possible from the evaluations that were collected."

CFIG, Jessica Moser Manager,

Conventions and Special Events

"Art's greatest value is his exposure to other industries outside of food. Since he brings a fresh viewpoint for our industry's issues, Art exposes dangerous blind spots and emerging opportunities that industry incumbents don't notice."

Food Industry Leadership Center, School of Business

Molly Jo Deady Associate Director, FILC

"I was particularly pleased by your 'in- your- face' style in which you challenged us to look at our paradigms to see if they should be cast aside. Your comments were challenging. Thought provoking and informative. I have heard you speak at least a half a dozen times at Hy-Vee and industry events and this was clearly your best effort."

Hy-Vee,

Ric Jergens Sr. Vice President COO

"The senior management team unanimously agreed the resulting strategic plan provides solid business development opportunities while recognizing the realistic restraints imposed by our resource limitations. The plan is definitely a stretch, yet one that is doable. We now have consensus on what to do in the next three years, what order to follow, and what payoffs are likely."

Versacold,

Brent Sugden, Chairman & CEO

ART TUROCK'S

SAMPLE TESTIMONIALS FROM FOOD INDUSTRY

"Art, you are an electrifying speaker and have mastery of your subject at a level that matches the best presenters we've ever had at our Annual Leadership Conference! I graded your performance a 'Solid A!'

Brookshire Grocery,

Britt Brookshire

"Bobby Ukrop and I both found great value in your concept of leaders giving up tight control management tactics, in favor of 'unleashing' their people's intrinsic motivation. Your practical examples of managing by values was an extraordinary treatment of a crucial subject."

Ukrop's,

Robert Kelley VP Operations

"I was particularly pleased by your 'in- your- face' style in which you challenged us to look at our paradigms to see if they should be cast aside. Your comments were challenging. Thought provoking and informative. I have heard you speak at least a half a dozen times at Hy-Vee and industry events and this was clearly your best effort."

Hy-Vee,

Ric Jergens Sr. Vice President COO

"You also make a profound point (which I've paraphrased in a ROFDA Update Newsletter) on the dangers of listening to customers needs and giving them what they claim to want . I can now see where this practice harms innovation, because shoppers will only suggest improvements on familiar products and services nothing boldly original."

ROFDA,

J. Ferrell Franklin, President and CEO

"Your clarity in explaining how to figure out what customers want before they even ask was outstanding. Latent needs will likely become a term that we use in conversations among team members."

Anchor Food Products, Inc.

Bill Coban, VP Foodservice Sales