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  • Producers - Food and Drink International
    of savory sauces and exotic spices The company developed the Yoakum Ranch brand dedicated to its roots in Yoakum Texas a small town established in 1835 that was originally used as a gathering ground for cattle Yoakum s small town spirit gives our premium meats a traditional Southwest attitude with a downhome flavor the company says The company was founded with a commitment to producing consistent quality products that are made with family pride and that commitment still holds true 61 years later Read more Article by Angela Forsyth Producers 10 February 2015 Casa Cuervo Tequila specialist Casa Cuervo is on top of changes in consumer tastes and satisfies the demands within the different niches of the liquor world Have Americans been shooting when they should have been sipping Perhaps Of course it s all up to personal preference but Casa Cuervo s counselor and corporate affairs director Cristóbal Mariscal suggests times have changed Tequila which used to be taken as a shot is being enjoyed nowadays for its taste and sipped slowly by consumers Read more Article by Eric Slack Producers 10 February 2015 Boston Baking A fourth generation family owned and operated business Boston Baking has developed many years of expertise in producing wholesale baked goods Known for products ranging from bagels cookies and scones to whoopie pies seasonal items and other specialty bakery products the Boschetto family has carved out a legacy in the baking industry that dates back to the early 1900s when the family first established a bakery in Boston s North End My great grandfather came over from Italy and started a bakery soon getting into wholesaling with restaurants and boutique shops Vice President of Sales Kristen Boschetto says Over time the clientele changed and the company got involved with wholesaling and providing baked goods in hotels supermarkets and clubs Read more Article by Eric Slack Producers 10 February 2015 Atlas Copco Compressors Canada Oil free compressed air is used in all kinds of industries where air quality is important for the end product and the production process These applications include food and beverage processing pharmaceutical manufacturing and packaging chemical and petrochemical processing semiconductor and electronics manufacturing the medical sector automotive paint spraying textile manufacturing and many more For the past 60 years Atlas Copco has been pioneering the development of oil free air technology resulting in a range of oil free air compressors designed specifically for applications that can make no compromise when it comes to clean 100 percent oil free air Read more Article by Janice Hoppe Producers 10 February 2015 Arca Continental Four years after Arca Continental was formed from the merger of Latin America s two most important players in the food and beverage industry the company continues to follow an active growth strategy that has helped it gain marketshare add new products and improve its operation Arca Continental has established itself as a platform for profitable and sustainable growth the company says Embotelladoras Arca and Continental Group joined forces

    Original URL path: http://www.fooddrink-magazine.com/sections/producers?start=56 (2016-04-27)
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  • Producers - Food and Drink International
    daily President Dean Bowden declared in a statement We then process smoke chill and package immediately he said asserting that WCCM does not buy pre processed products that were kept in a freezer for months before shipping Thus we can assure customers that the products they buy from us are delivered fresh to their door Read more Article by Russ Gager Producers 02 November 2014 Two Rivers Specialty Meats The old joke is that no one wants to see how sausage or legislation are made but if the sausage is being made by Two Rivers Specialty Meats close inspection can be rewarding The company supplies a wide variety of natural meat products that are free of antibiotics hormones and chemical feed additives and obtains most of its meat from its home province of British Columbia Our dominant customer would be the restaurant and hotel from burger joints to super high end wineries and resorts and a lesser amount into retail via grocery stores and butcher shops Owner Jason Pleym declares The company s products include beef chicken pork lamb duck turkey farm raised game birds and game meats such as bison and elk Two Rivers also makes its own line of hand crafted sausages and charcuterie and provides organic beef and chicken Read more Article by Janice Hoppe Producers 02 November 2014 The Original Cakerie We have all been there standing in the bakery section at the local grocery store salivating over the variety of fresh desserts on display The Original Cakerie is the creative genius behind these mouthwatering treats at popular retail and foodservice locations throughout North America and looks to continue to bring new products to market Doug McFetridge and Kent Norris founded the Delta British Columbia based company in 1979 as a small bakery producing high quality desserts for local restaurants in Victoria British Columbia Thirty five years later the company is still thriving and continuing to grow Vice President of Sales and Marketing Doris Bitz says Read more Article by Alan Dorich Producers 02 November 2014 Surfside Foods LLC When soup and sauce manufacturers need high quality clams and clam juice products they turn to Surfside Foods LLC CEO and co owner Peter LaMonica says We re selling our customers nearly 15 million pounds yearly he says Based in Port Norris N J Surfside Foods is one of two companies in the nation that specializes in processing Ocean Quahog Arctica islandica and Atlantic Surf Spisula solida clams and clam juice The company s roots go back to the family fish market which specialized in scungilli a marine mollusk also known as conch that members of the LaMonica family started in Brooklyn in the 1930s Read more Article by Jeff Borgardt Producers 02 November 2014 Sun Pacific As a leading California grower vertically integrated Sun Pacific grows packs markets and sells citrus table grapes tomatoes and kiwi for customers worldwide Best known for its Cuties brand clementines Sun Pacific is a very large navel orange shipper the

    Original URL path: http://www.fooddrink-magazine.com/sections/producers?start=64 (2016-04-27)
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  • Producers - Food and Drink International
    Perseverance and trust have been key for us President and CEO Andrew Yap explains We ve sought expansion even at the same time as recent economic downturns Trust and loyalty have long been key for us we will always stick together and grow as a team Read more Article by Chris Peterson Producers 02 November 2014 Harvest Food Group Harvest Food Group President Jason Eckert says a lot of prayer has gone into his company s success since its inception in 1999 Along with humility and gratitude another pillar of Eckert s Christian faith is a belief in hard work and there s no doubt that Harvest Food Group s dedication to hard work is strong Based in Warrenville Ill Harvest Food Group specializes in sourcing developing and manufacturing premium quality food products for companies of all sizes Supplying large CPG companies to small privately held companies its products and services include traditional and organic frozen fruits and vegetables frozen meals and side dishes and a recently added line of frozen products produced under its own Path of Life brand Read more Article by Staci Davidson Producers 02 November 2014 Giraffe Food Beverage Giraffe Food Beverage has been a family affair since it started and the care the Powell family has for each other matches the care the company takes in creating its products The operation began as a distributor in the early 1990s founder Ari Powell s parents owned a restaurant and were buying soda concentrates They felt the big companies were not offering fair pricing so they looked into generics and started distributing concentrates to their restaurant owner friends This quickly led to the Powells setting up their own plant to distribute their own concentrates Read more Article by Janice Hoppe Producers 02 November 2014 Florida Caribbean Distillers In an industry bombarded by several hundred new products each year Florida Caribbean Distillers ensures it stays relevant by continuing to innovate and renovate its wines and spirits to offer consumers great tasting products at a fair price I think this year about 800 new products came out in the market so we always want to stay ahead of the curve Vice President of U S and International Operations Nicolas Abuid says With all the new products coming to market you want to be able to differentiate yourself all the time by putting a product out there that has high quality liquid attractive packaging and is at a price point that matches the quality Read more Article by Jeff Borgardt Producers 02 November 2014 Ciranda Inc Organic ingredient pioneer Ciranda Inc has seen the North American organic market develop from the outset When the company was started in 1994 by President Hans Friese and spouse Joan there wasn t an organic food market in the United States Therefore the company worked as an exporter to the more mature European organic ingredient market Then in 2002 federal legislation created a regulatory framework at the FDA for organic food in the United

    Original URL path: http://www.fooddrink-magazine.com/sections/producers?start=72 (2016-04-27)
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  • Producers - Food and Drink International
    Inc Meeting the standards needed to become a certified organic food provider isn t easy For one Canadian organic provider earning and maintaining the status has meant investments in manpower equipment and procedures as well as regularly passing the muster of a number of regulatory bodies Read more Article by Kathryn Jones Producers 06 August 2011 Cristalia Premium Water Celebrating its 25th anniversary this year Cristalia Premium Water has grown to become the market leader in premium Puerto Rican bottled water Plastics entrepreneur Salvador Chiri Vasallo founded the company on his Ponce Puerto Rico farm in 1986 where the bottling plant is still located today In 1989 he sold his bottled water operation to Pepsi Cola Puerto Rico Bottling Co Read more Article by Brian Salgado Producers 05 August 2011 Cajun Specialty Meats Inc The continuing demand for authentic southern Louisiana fare has inspired many producers to attempt to gain market share in this competitive category However Carl Broussard president of Cajun Specialty Meats Inc insists that what sets his company apart from the competition is the quality and consistency of its products Read more Page 39 of 39 Start 30 31 32 33 34 35 36 37 38 39

    Original URL path: http://www.fooddrink-magazine.com/sections/producers?start=304 (2016-04-27)
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  • BarFly Ventures - Food and Drink International
    Ventures in 2012 opened Grand Rapids Brewing Co reviving a historic brand and becoming the Midwest s only USDA certified organic brewery with a unique pub atmosphere and creative cuisine Today BarFly Ventures is the parent company of HopCat Stella s Lounge Grand Brewing Co and The Waldron Public House The Anti Chain I like to say that HopCat is the anti chain chain Sellers says What I mean by that is we don t sell any Bud Miller Coors beer employees don t wear uniforms and we recycle and compost We are the largest U S restaurant chain to recycle and compost as extensively as we do and that s something we are proud of BarFly Ventures is expanding HopCat and is now up to eight locations with more on the way In 2014 the company opened HopCat in Indianapolis Ind marking BarFly Ventures first expansion outside of Michigan The opening featured the largest selection of Indiana made beers and attracted a line of more than 400 people waiting to get in at opening The company in March opened its eighth HopCat in Lincoln Neb is building a ninth in Louisville and plans to announce more locations this year Our strategy is to go into Midwestern college towns Sellers says We went to look at sites in Lincoln and fell in love with one of them that fit the size and dimensions our concept requires and we signed a lease There s nothing like HopCat in Nebraska The typical HopCat customer resides in or near a college and is more open minded about trying new food and beer We do well in those areas Sellers says We don t target college students but people who work at the university which is usually a sizable number of people and maybe

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1955-barfly-ventures (2016-04-27)
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  • Grill Concepts - Food and Drink International
    on the Alley and Daily Grill The Grill on the Alley now operates seven locations four in California and one each in Aventura Fla Chicago and Dallas Daily Grill has 16 locations eight in California one in Tulsa Oka one in Bethesda Md two in Washington D C Austin Texas Houston Portland Ore and Seattle The newest Grill Concepts brand is Public School on Tap a chef driven gastropub that serves up An education in the art of food and beer according to the company Public School on Tap offers a rotating list of craft beers seasonal menu and sources ingredients from local farmers markets whenever possible The company now has six Public School on Tap restaurants in Los Angeles Dallas Las Vegas and Culver City Thousand Oaks and Sherman Oaks Calif Additional locations are planned for Austin Texas and Denver In 2014 Grill Concepts became involved in preserving a piece of southern California culinary history when it became a partner in The Ritz Restaurant Since 1977 the Ritz had been known for its old world charm but the restaurant s landowner decided not to renew its lease in February 2014 The Ritz closed but Grill Concepts believed the brand still had value among local eaters Grill Concepts took full ownership over the Ritz in 2015 and began working on a plan to reboot The Ritz to appeal to modern diners with a new look and updated menu The new restaurant dubbed The Ritz Prime Seafood reopened in October 2015 at a new location on the Newport Beach waterfront In addition to its established brands Grill Concepts is working on a fresh seafood oriented franchise The Point Restaurants which is expected to debut later this year The first locations will open at Laurel Point in Studio City Calif and Wewatta Point in Denver In managing its restaurants Grill Concepts is seeing an advantage in sharing recipes ingredients and food sources between brands The restaurant business is changing largely because guests are changing Sola explains People who dine out often have increased access to information about their food and potential dining destinations Grill Concepts began to evolve with those changes when it introduced the Simply 600 menus at Daily Grill which features locally sourced dishes with organic ingredients for fewer than 600 calories The result is that white table clothes and exceptional service is not enough for guests who are learning more and more about their food every day Sola adds Restaurants are tasked with meeting consumer desires along with providing a curated food experience through every element of their visit Leadership Changes After over 30 years Grill Concepts Inc still has that family business feeling from the dining rooms to the home office Sola says Now Sola will be in charge of maintaining that family feel On February 25 Grill Concepts announced a new generation of leadership for the company Sola who started with the company as the original chef for The Grill on the Alley was promoted from executive

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1942-grill-concepts-2 (2016-04-27)
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  • Taziki's Mediterranean Café - Food and Drink International
    up with discovery day during which he meets with people interested in running one of his restaurants For Richards the ideal franchisee is someone who is ingrained in the local community and understands the lay of the land These are people who are passionate about the brand Richards says I look for those people who understand my brand and passion and that s helped us grow I ve got to get to know this person I ve got to trust this person to carry my brand forward The company s largest franchisee operates six restaurants Diverse Menu Taziki s Mediterranean Café s menu features creative twists on classic dishes It features grilled and baked chicken pork loin and lamb along with an array of gyros seafood vegetarian selections and numerous choices from the Mediterranean deli The menu is especially popular as more diners tire of burger restaurants and pizzerias Richards says Yet the menu s diversity is only partially responsible for the restaurant s success Preparation also is a key There are no fryers freezers or microwaves Richards says We make food to order We prep by projection Everything is prepared to order We prepare more than 100 menu items a day The restaurant s first location in Birmingham brought a new dynamic to the local dining scene by offering freshly grilled meats original sauces and healthy side dishes as well as vegetarian and gluten free options Richards says We offer really fresh food he says The menu was developed from the Richards memory of the food the couple ate in Greece and from a few family recipes which was served up to 76 customers on opening day The food at Taziki s Mediterranean Café is not the only thing keeping the memory of Greece fresh for the couple as the restaurants walls are adorned with photographs taken during their trip The restaurants have a lot of bright natural paint colors and the photos take you away from the every day Richards says Customers can sit back look at our photos and have a nice lunch Word Of Mouth Richards says nothing trumps word of mouth marketing to promote his restaurants The company relies on Facebook and Twitter to get the word out but more often than not customers are the ones writing the posts Our food is our marketing tool Richards says Richards says his primary responsibilities have shifted since the restaurant has grown Initially he spent considerable time working in the restaurants Now my team is built and franchisees want to do the work themselves he says Instead Richards spends considerable time traveling and building relationships he says When considering a franchisee Taziki s Mediterranean Café finds its customers make the best operators A group from Clearwater Fla fell in love with the brand when they visited in Tennessee and opened a location in their hometown Richards says We want managing operators with skin in the game Franchisees undergo eight weeks of training that includes a thorough preparation

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1937-taziki-s-mediterranean-cafe (2016-04-27)
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  • Restaurants - Food and Drink International
    freeway and soon realized the demand for a major rest stop between San Francisco and Los Angeles Two years later the Harris family founded the Harris Ranch Restaurant and it quickly became a signature stop on I 5 and a gathering place for the area s agricultural families to share the day s news The restaurant has expanded three times in the ensuing four decades and in 1987 added the inn at Harris Ranch Today Harris Ranch Inn Restaurant is the fifth busiest independent restaurant in California by volume according to Restaurant Business Magazine Read more Article by Janice Hoppe Restaurants 15 February 2016 City Tavern Chef Walter Staib is a third generation restaurateur with more than four decades of culinary experience and a culinary historian with a focus on 18th century cuisine With a strong passion for all things 18th century Staib couldn t put the RFP written by the National Park Service down for Philadelphia s City Tavern which included historic information dating back to the 1770s I got into the historic information and read about the parties that were held here and envisioned George Washington meeting John Adams here he says I had to do this reopen the place and show Philadelphia what the 18th century was about Staib completely restored City Tavern in 1994 to bring back its authenticity which includes recreating menu items that were served in the 1700s The restaurant s most popular dishes are the turkey pot pie that was served to George Washington and a lobster pie but Staib says they are all noteworthy Everything on the menu is by definition a signature item he adds The recipes are historically based and we make everything here People s palates are different now so we get pretty close to the original recipes but

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants?start=8 (2016-04-27)
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