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  • Love & Quiches - Food and Drink International
    she expected it to be I bought Jill out for her original investment about 6 000 and from there I built my own business Axelrod adds An Oddity Axelrod built Love and Quiches one step at a time and each move expanded her reach I was a pioneer an oddity at the time she remembers I was a suburban housewife in the manufacturing industry Even if it was bakery products it is still manufacturing and it was still a man s world Her journey was not without the jealousy and resentment of rivals but Axelrod says she got through it not only with love and quiches but also because there wasn t time to think about it Over time Love and Quiches outgrew Axelrod s kitchen her garage a small local storefront and its first 4 500 square foot factory It was a one woman show at the time as she was the baker buyer salesman porter and delivery driver By 1980 Love and Quiches had moved into its current 30 000 square foot facility in Freeport N Y and sales reached 3 million It became a real business and I left the gossip and everything else behind she adds I learned I needed people around me so it became a family business with a succession plan in place Love and Quiches really took off in 1979 when a national chain restaurant wanted its Fudgy Brownie Pie to sell as a limited time offer LTO I think our company did one of the first industry LTOs also Axelrod says They wanted to know how quickly I could prepare 6 000 cases At the time our biggest order was maybe 300 cases We fell off our chairs After picking their chins up off the floor Axelrod and her team got to work and delivered the 6 000 case shipment in six weeks just when the chain requested it be delivered Love and Quiches brownie pie became so popular that a caterer in New York City called to order the dessert for a dinner party thrown by Jackie Onassis Thinking back to the long road she has traveled Axelrod says she went from a clueless suburban housewife to a business person and it all happened in only seven years Today Love Quiches Gourmet its new name since 2012 is a global frozen foods company that practices just in time and lean manufacturing The company recently began producing more natural products and is moving towards becoming more branded rather than a behind the scenes supplier We want to make Love Quiches Gourmet a little more dominant so we have a little more power within the industry Axelrod says If you create demand it s harder for companies to say no Motivational Maven Starting out as a businesswoman in the 1970s wasn t exactly a piece of cake for Axelrod having no experience and working hard to prove she could make it in the world of manufacturing To inspire others to start their own

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1767-love-a-quiches (2016-04-27)
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  • NYCWFF - Food and Drink International
    with unique experiences Food Drink International will be attending the event and posting our experiences to Facebook and Twitter Follow us on Twitter FoodandDrinkMag and on Facebook at Food Drink Intl for behind the scenes photos quotes from your favorite chef event descriptions and more Favorites and Firsts Last year s festival offered more than 100 events throughout New York City including intimate dinners with world renowned chefs such as Beldium s Kobe Desramaults Italy s Dario Cecchini England s Yotam Ottolenghi Mexico s Enrigque Olvera and France s Philippe Baranes Christophe Boucher and Gregory Marchand It also offered late night parties educational seminars and panel discussions Pier 94 hosted New York City Wine and Food Festival s Grand Tasting where guests sampled dishes from the city s best restaurants enjoyed tastings from suppliers of the Southern Wine and Spirits of New York portfolio and interacted with top culinary and lifestyle brands More than 20 Food Network Cooking Channel and other celebrity culinary personalities hosted demonstrations on the KitchenAid Culinary Demonstration stages This year the festival will feature favorite events like the Italian themed feast hosted by Giada De Laurentiis Chicken Coupe hosted by Whoopi Goldberg Rock n Roll Sushi hosted by Masaharu Morimoto Meatopia hosted by Michael Symon and Blue Moon Burger Bash hosted by Rachael Ray plus the return of her Feedback Chefs Cocktails party There are also plenty of new fêtes to keep everyone s taste buds tantalized at the 2015 festival including brunches hosted by Bobby Flay Martha Stewart and Geoffrey Zakarian a Harlem inspired midnight Jazz breakfast and a celebration of ramen with Chrissy Teigen and Serious Eats J Kenji López Alt A new signature Art of Tiki Cocktail Showdown intimate dinners and seminars with celebrated chefs and beverage personalities will also tempt attendees A

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1765-nycwff (2016-04-27)
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  • Tapia Brothers Co. - Food and Drink International
    Brothers continues to add value and grow he adds For example We ve been examining different types of ethnic cuisines he says Even though our bread and butter is Mexican restaurants our product mix allows us to do different cuisines Consumers he adds are starting to find Mexican dishes in different cuisines and restaurants that were non existent a decade ago Mexican food has become mainstream Tapia says This cuisine is so highly commodity driven it has allowed us to carry over and sell to many other types of restaurants The company also has launched its Kitchen Cuts business with a new website www kitchen cuts com We re specializing in portioning proteins and offering added value brands like our Tristar Angus beef and Chloe s antibiotic free chicken he says Tapia Brothers also has invested in its supply chain We introduced Cheetah which is a logistics software that tracks all of our routing navigates the roads sends messages to the driver and lets the customer know when the driver s going to be arriving he says The company also added a fully functional radio frequency RF system that allows Tapia Brothers to track cases The RF system allows us to give customers better service and improved inventory tracking he adds A Good Problem Tapia Brothers is coping with the challenge of growing while trying to attract quality personnel to join its family and maintain the same level of customer service while expanding Tapia says It s a good problem to have he says We re growing every day The company is coping by expanding its staff Every day we re trying to source more personnel he says Our biggest struggle is getting more warehouse personnel and sales representatives to knock on doors and help us expand When recruiting Tapia Brothers looks for a team member that puts priority in service and is a problem solver he says Someone who values family as a direct representation of our company core principles The interaction its managers have with employees is quite important he continues We want our employees to grow with us With growth comes many positions to be filled We give all our employees a chance to grow and expand into different departments and positions We all take great pride in this company Tapia notes that he shares this passion for the business I still love this industry for the fact that it s all about relationships he says It s old school in a sense where the relationship and service are more valuable than being the cheapest company Everyone in the industry can beat each other up on price but it takes a great company to have a customer s best interest by providing quality products and a workforce doing everything to make your business more efficient and profitable he states Success Story Tapia Brothers family environment has numerous benefits including the fact that it works together to resolve problems and put any differences aside to come to a

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1759-tapia-brothers-co (2016-04-27)
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  • Taco John’s - Food and Drink International
    John s is seeking franchisee partners who want to help the company expand its brand across the country The company s ideal partner is highly capitalized operates other restaurant franchises and is willing to build out a market with five to 20 Taco John s locations That high level of commitment requires some freedom Linville says Larger franchisees tend to want control over the marketing and pricing in their market which Taco John s readily provides Some of the new restaurants will be in large markets such as New York City and Indianapolis where Taco John s does not currently have a presence In entering those territories the company must educate consumers about what Taco John s is and what it can offer It s an opportunity for us Linville says We get to define our future brand today in new markets Brand Overhaul In 2014 more than 200 stores half of Taco John s locations were up for franchise renewals Such uncertainty could have been a reason for concern but Taco John s took it as an opportunity to rethink the look of its restaurants As part of the renewal agreements the company set new standards for store designs Locations could choose from two options The velocity restaurant is a counter service design with seating for eight customers and a footprint of a half acre The signature stores on the other hand are the larger concepts that employ steel and glass to create a modern look aimed at attracting millennial customers Linville says three signature stores are already open with 13 more expected to open by the end of the year Linville hopes the new image for Taco John s and its roadmap for the future will enable the restaurant chain to adapt to a market that is quickly moving away from low cost fast food Through our rebranding one of the things we discovered quickly is our average guest needed to change Linville says Studies showed that customers lumped Taco John s in with quick serve competitors such as Taco Bell Del Taco McDonald s and Burger King While looking at the desirable millennial market Taco John s realized it needed to clearly define what its brand was and what market space it wanted to fill To grow the restaurant became an innovator Linville says The company sought higher quality ingredients and built a new menu from scratch Where we want to live is the very top of the Mexican quick serve market Linville adds To develop those premium tasting flavors and products Taco John s culinary teams go on taco tours of Mexican food hotspots such as Austin Texas and Mexico City The culinary groups then take what they learn from those trips and work with industry chefs and Taco John s vendors to get a feel of where the market is heading and what the next breakout food item will be A lot of quick serves would never touch this stuff but it s really where

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1758-taco-johns-1 (2016-04-27)
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  • Special Focus - Food and Drink International
    have worked hard to become part of the melting pot while also holding onto the aspects of their cultural heritage they hold dear That has been the experience of P J Quesada and his family as they have worked to make Ramar Foods the leader in providing the taste of the Philippines to a broadening market in the United States The California based company was founded in 1969 by Ramon and Maria Quesada who started out importing and distributing Filipino food to a small base of customers on the West Coast Later their son Primo worked hard to expand the company s scope to include manufacturing and today the company is one of the leading manufacturers of Filipino foods in the United States P J Quesada represents the third generation of family leadership for the company and he says Ramar Foods works hard to live up to the values his grandparents instilled in their family and their company He says the company is proud to have grown into what it is today but what s equally important is who we are Read more Article by Eric Slack Special Focus 27 September 2015 OSI Group Based in Aurora Ill OSI Group has become a premier global food provider serving many of the world s leading brands OSI is a privately held company that produces many private label brand foods and co manufactures major brand name products for foodservice and retail customers It has more than 60 facilities in 16 countries with a product line that includes meat patties bacon hot dogs pizza fish poultry vegetables and specialty dough products Our culture and our people are the reasons for our success Chairman and CEO Sheldon Lavin says We have a unique family culture that has led to a high degree of longevity with employees We are also known globally for our food safety which has led to key account business that is very substantial and made us a player around the world Read more Article by Eric Slack Special Focus 27 September 2015 New Horizons Baking Operating in the Midwest since 1967 New Horizons Baking has carved out a niche for itself by delivering high quality baked goods and providing exceptional customer service and price A Minority Business Enterprise and member of the Northern Ohio Minority Business Council New Horizons currently serves customers across the country with its highest concentration in the Midwest In today s market you won t see a New Horizons label sitting on a shelf at a local grocery store President and COO Ron Jones says We instead provide baking services for others and we do a lot of co packing Read more Article by Tim O Connor Special Focus 27 September 2015 Netuno USA Becoming known for quality does not take a day a week or a month A strong reputation must be earned over the course of years and after hundreds of interactions with customers For more than two decades importer Netuno USA has prided itself

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus?start=5 (2016-04-27)
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  • Special Focus - Food and Drink International
    to build good relationships with small regional retailers in the area Read more Article by Chris Petersen Special Focus 27 September 2015 JBT Corporation The name of JBT probably isn t one that comes to mind for most people while in their kitchens but there s a very good chance that JBT has been involved in their preparation of their food in some way As one of the world s leading manufacturers of sterilization and processing equipment for the food and beverage industry the company has a scope that puts it in most of the world s food processing facilities About 50 percent of the world s canned goods or packaged foods are sterilized on our equipment explains Global Marketing Manager Carlos Saavedra The company s roots can be traced back to the 1880s when John Bean invented a continuous spray pump he used to treat his almond orchards and which he soon began selling to other growers Over time the company grew through organic means as well as through acquisition adding new capabilities and product lines that range from continuous freezers and citrus juicers to airplane de icing systems and airport baggage carts In 2008 JBT Corporation was founded to spin off the company s food processing and airport equipment divisions under a new independent structure Read more Article by Russ Gager Special Focus 27 September 2015 Inland The requirements for food labeling are constantly changing and often becoming more stringent So continual innovation is a familiar business model for Inland in La Crosse Wis Earlier this year the company dropped Label from its name to indicate the broadening of its business model and signal the company s rebranding Inland produces labels in cut and stack in mold pressure sensitive blow mold and shrink varieties and offers offset gravure

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus?start=10 (2016-04-27)
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  • Special Focus - Food and Drink International
    establish their own fruit orchard Although the land was full of rocks and sagebrush at first the Auvil brothers cleared it and soon had a thriving orchard of apples and apricots By 1977 the orchard had grown to more than 250 acres on which the company grew apples cherries nectarines pears and peaches Read more Article by Russ Gager Special Focus 27 September 2015 Anestasia Vodka The spirits market is as subject to trends as any other consumer product and for a while it was flavored vodkas and not just fruit flavors but even ones usually found on top of desserts Now that trend has passed and Anestasia Vodka is emphasizing its smoothness Originally we launched Anestasia Vodka as a so called Sensational Spirit CEO Yuliya Mamontova explains It was a flavored vodka It had a numbing effect and many consumers described it as a vodka having a cooling effect of a menthol but without a minty taste After about a year on the market we reformulated the original Sensational Spirit and relaunched a non flavored version of Anestasia Vodka Read more Article by Jim Harris Special Focus 27 September 2015 Altamarea Group As a child born in Egypt and later growing up in Europe Ahmass Fakahany was fascinated with food restaurants and the hospitality business When as a young man the time came for him to further his education and choose a college his initial instinct was to pursue a future in the industry he long admired Fakahany s first choice of college was the Lausanne Hospitality Management School in Switzerland however the prestigious school s admission requirement of fluency in four languages made it inaccessible to him at the time Instead he went to the United States to attend the Boston University Questrom School of Business and later

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus?start=15 (2016-04-27)
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  • Special Focus - Food and Drink International
    this industry But we ve also learned and gotten a lot of experience and as a result of that we re making some awfully good beers For a company our size the only way you re going to be successful is if you make great products that people choose because they like them better and that is what we try to do every day Nick s nephew President and COO Fred Matt emphasizes the company s innovation The reason we ve survived and thrived for 127 years is that we have been innovative and taken the brewing knowledge and expertise that we have and evolved that into great beers Fred stresses That s why we re around and will continue to be around Read more Article by Russ Gager Special Focus 13 July 2015 Ozarks Coca Cola Dr Pepper Bottling Co The classic glass Coke bottle is a packaging icon but it represents less than 2 percent of sales today compared to the more than 70 percent it represented in the 1970s The bottling industry has gone through multiple changes in the 95 years that the Ozarks Coca Cola Dr Pepper Bottling Co has been bottling and distributing beverages and those changes will continue There have been a lot of changes in our business President and COO John Schaefer declares I was thinking of all the changes that have occurred I started in this business in 1973 right out of high school and worked my way through college for four years off a Coke truck When I started we sold about 20 different SKUs Today we re approaching 500 The beverage space in the store is fairly static in the sparkling soft drink sections We will battle with Pepsi and 7 Up for what percent of that space we get and do that all day long but what s really changed is how many more aisles of the store we are represented in today Read more Article by Tim O Connor Special Focus 13 July 2015 Mr Green Tea Ice Cream For many years Mr Green Tea Ice Cream packaged its frozen desserts in the same kind of unidentifiable 2 5 gallon cardboard container its competitors used The company sold directly to restaurants in the New York City Tri State area and its low public visibility meant Mr Green Tea had no marketing recognition Then six years ago Vice President Michael Emanuele realized his family s company needed a brand identity if it was going to grow and he saw new packaging as the solution Mr Green Tea introduced resealable plastic containers with the company s logo laser printed right onto the package and everything began to change It was a really different approach to foodservice packaging Emanuele says The Mr Green Tea brand name was getting out onto the street Soon the discarded containers began popping up in unexpected places Before you know it we re seeing these containers used as ice buckets in Hoboken Emanuele says The container

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus?start=20 (2016-04-27)
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