Retailers:
Includes all those selling food products directly to the public.

 

Class 1: Supermarkets:
Over 20,000 square feet, generally with "perimeter" departments such as deli, bakery,etc.

 

Class 2: Conventional:
Between 5,000 and 20,000 square feet. May or may not have bakery, deli, etc.

 

Class 3: Neighborhood:
About 5,000 square feet or less. Generally no gasoline sales.

 

Class 4: Convenience:
About 5,000 square feet or less, frequently with gasoline sales.

 

 

Associates:
Providing goods and services to Retailers.

 

Class 5: Warehouse:
Includes the industry’s primary wholesale food warehouses.

 

Class 6: Distributors:
Primarily beverage (soft drinks, beer) distributors.

 

Class 7: Brokers:
Represent manufacturers in brokering food products through major warehouses.

 

Class 8: Processors:
Includes dairies and processors of meat products, eggs, etc.

 

Class 9: Equipment:
Suppliers of equipment, primarily to retail grocers.

 

Class 10: Wholesalers:
Specialty and smaller food wholesalers, including produce.

 

Class 11: Manufacturers:
Bakeries, breweries, and other manufacturers of food and beverage products.

 

Class 12: Professional Services, etc:
Related associations, government office, service providers.

 

Class 13: Retired:
Retired Members of the MFDA that are no longer actively involved in the food industry.