Monday, Nov. 6, 2006 | This Monday morning meeting on the fifth floor of a building in a Mira Mesa office park has most of the elements of a standard corporate briefing. Executives wear brown, tassled, leather loafers and those with ties around their necks needle the ones sporting polos and khakis. A couple brag about the lunch meetings they’re planning. Jargon and acronyms pepper the conversation. And refreshments are served right on time, 9:00 a.m.
But this meeting is in the office kitchen, not a boardroom, and the table in the middle is made of stainless steel, not wood. Instead of drinking coffee and munching on scones from the Starbucks in the building’s lobby, these executives clutch plastic forks and dig in to a mound of food on a big stainless steel in the company kitchen. A mound of pinkish brown, flaky, moist seafood, that is — more than 65 cans worth of tuna and salmon.
At the Chicken of the Sea office, it’s never too early for tuna.
Twenty minutes earlier, three quality testers don personalized white lab coats and clear plastic gloves. They hustle to open all of the cans. The meeting, called a cutting, is a quality taste/smell/look test. It’s the last net to catch any problems in the shipments from the overseas canneries before the product hits the shelves.