Range has been dedicated to helping those in the fresh meat
industry develop merchandising tools and new strategies to promote
their products. People all over the country are hungry for new cutting
techniques, merchandising insights and full-service programs to improve
their business and increase profitability. With more than 20 years in
field as a marketer, educator, master butcher and author, Kari Underly
and her team is committed to providing sound, research based consult
original solutions and services. Whether you are a retailer, chef,
farmer, foodservice operator or other organization, Range can provide
valuable insight and feasible solutions to streamline your process and
improve your profitability.
Based in Chicago, Kari Underly is the founder of Range. She speaks
frequently on the topic of marketing and conducts training and
education seminars for retailers, foodservice operators, trade
associations, culinary students, as well as food and meat enthusiasts.
Kari is the author of The Art of Beef Cutting -- A Meat
Professional's Guide to Butchering and Merchandising which was
nominated for the 2012 James Beard
Foundation Awards and the 2012 International Association of Culinary
Professionals Annual Awards.
general question or want to connect with a member of the
education, culinary, research or marketing crew? Send your message to firstname.lastname@example.org.
inquiries and TV appearances please contact Ruth Urquizu at email@example.com.