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  • Special Focus - Food and Drink International
    quick serve fast casual and casual dining restaurant markets with supply chain redistribution warehousing and storage promotion premiums fulfillment logistics and transportation services Read more Article by FDI Staff Writer Special Focus 13 July 2015 Choice Canning Co Inc Celebrating 65 years of bringing restaurant quality cuisine from across the world to tables throughout the United States Choice Canning Co Inc s ready to eat wing Tastee Choice continues to hold a significant marketshare of the shrimp industry Our longstanding commitment to excellence has built a sound legacy of trust and customer satisfaction the company says Choice Canning is a division of Choice Trading Corp the first company in India to establish a completely integrated and automated state of the art factory for processing ready to eat shrimps in retail bags O C Thomas founded the Choice Group of Companies in 1953 as a processor and exporter of canned shrimp Read more Article by Janice Hoppe Special Focus 27 April 2015 Louisiana Sugar Refining Sugar has been an integral part of southern Louisiana s economy and culture for more than 200 years Local cane growers and raw sugar mills generate 2 2 billion into the economy and the industry generates an overall economic value of 3 5 billion to the state according to the American Sugar Cane League Based in Gramercy La Louisiana Sugar Refining LLC LSR is the result of a joint venture four years ago between Cargill Inc and Louisiana Sugar Growers and Refiners Inc Its purpose was to bring manufacturing back to small town USA and ensure the strong heritage of sugar growing and refining continues in Louisiana My vision was to bring back that local presence in the facility which we have done and we have so many people who are third fourth fifth and even

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus?start=25 (2016-04-27)
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  • Special Focus - Food and Drink International
    line of Italian and Spanish meats under the Fiorucci and Campofrio brands respectively Heritage is respected at Campofrio The plant was built in the mid 1980s by Mr Fiorucci the great grandson of the founder of Cesare Fiorucci SpA Santa Palomba Italy By law most Italian specialty meats could not be imported at that time so the Fiorucci Family brought Italy to the United States Read more Article by Russ Gager Special Focus 27 April 2015 BIGGBY COFFEE BIGGBY COFFEE believes that drinking coffee should always be fun When we set out in 1995 with our first location which was pretty early in the specialty coffee industry we started off with this idea of serving coffee in a fun and unintimidating manner co founder and CEO Bob Fish recalls We didn t like the whole Euro chic component of specialty coffee at that time BIGGBY COFFEE is really unassuming Fish attributes the company s 20 years of success to its culture Our cultural values have five points B happy have fun make friends love people and drink great coffee he says That philosophy starts at the home office and is echoed in the company s stores Read more Article by FD Staff Writer Special Focus 10 February 2015 Dinosaur Bar B Que Whatever the factors were that went into naming Dinosaur Bar B Que one thing s for sure they had nothing to do with the prehistoric creature s extinction From a mobile operation that started 32 years ago to feed the biking community of upstate New York to the eight restaurant operation it is today it s clear that Dinosaur Bar B Que plans to stay in business for the long term and not just in New York The company is following up its eighth location which opened in

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus?start=30 (2016-04-27)
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  • Special Focus - Food and Drink International
    responsibility to be responsible in how it utilizes resources It s a responsibility that Vice President of Packaging and Sustainable Productivity Gail Tavill takes to heart as she leads the company s efforts to package its products in a way that reduces waste and serves the consumer as best it can Read more Article by Russ Gager Special Focus 10 February 2015 Capital Brewery Co Inc Back when Capital Brewery Co Inc was founded in 1984 microbrewing beer was still a new idea Nearly 30 years later the company is still in expansion mode adding new facilities and brews to its burnished legacy Publicly rather than family owned Capital Brewery produces an estimated 25 beers some of which are seasonal for limited release or brewer s choice brainstorms unique brews that may never be produced again Our most unusual is probably Jobu a brown ale aged in Jamaican rum barrels recalls President Scott Wiener Every couple months someone in brewing or sales will have an interesting idea They pitch it and we decide if we should make it We also have a small batch brewing system that is 2 5 barrels So sometimes we just do experimental beers that might be exclusively available in our bier garten or bier stube or at key accounts Read more Article by Russ Gager Special Focus 10 February 2015 Atlantis Casino Resort Spa Reno has been Nevada s second largest gambling city for decades but at the Atlantis Casino Resort Spa the food is second to none We don t just compare ourselves to our local competition asserts Chira Pagidi corporate director of food and beverage We compare ourselves to big markets like Las Vegas New York Chicago and the San Francisco Bay area We always want to be the best and raise the

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus?start=35 (2016-04-27)
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  • Special Focus - Food and Drink International
    by Eric Slack Special Focus 02 November 2014 Abuelo s Now celebrating its 25th anniversary Abuelo s has worked to be an innovative force in the evolution and growth of Mexican cuisine Founded in 1989 and a subsidiary of Food Concepts International the company has combined menu diversity food quality affordability customer service and an authentic experience to become one of the top Mexican food chains in the United States James Young Chuck Anderson and I started this company in 1989 as James initially owned a chain of 11 fast casual Chinese restaurants that started in 1974 COO Dirk Rambo says We converted one into our first venture into Mexican food James subsequently sold the Chinese restaurant group and we turned our focus over to Mexican cuisine Read more Article by Alan Dorich Special Focus 15 August 2014 The National Food Lab LLC When people eat they like to do it with the comforting knowledge that their food has been tested thoroughly for safety and quality before it reaches their plates The National Food Lab The NFL provides that sense of security President and CEO Kevin Waters says Based in Livermore Calif the consulting and testing firm provides creative practical and science based insights for food and beverage companies in the areas of food safety and quality product and process development and consumer and sensory research A group of veterans in the food safety and canning industry started the company in 1976 as The Technical Service Corp which served manufacturers with their processing needs That is really the genesis of the company Waters says Read more Article by Janice Hoppe Special Focus 15 August 2014 Sub Zero Ice Cream Yogurt Sub Zero Ice Cream Yogurt owner Jerry Hancock figured out the secret to success is customization and in 2004 he

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus?start=40 (2016-04-27)
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  • Special Focus - Food and Drink International
    seven small dairy Co ops on Canada s Prince Edward Island banded together to create an organization they felt would best utilize their individual strengths and help them compete regionally against large producers Today that organization Amalgamated Dairies Limited ADL includes 180 dairy producers processing 97 percent of the milk produced on the Island In addition to producing one of the Island s most recognizable brands of milk which bears its name ADL is also one of Canada s largest specialty cheese processors Our main focus is co packing though we have our own local brand we re most successful with producing products for other companies Business Development Manager Chad Mann says Customers include other dairy companies retailers foodservice organizations and branding companies Products produced by ADL are consumed across Canada as well as in portions of the United States Read more Article by Eric Slack Special Focus 11 May 2014 Whitehall Specialties Thanks to its many offerings Whitehall Specialties has become a leader in processed cheese products cheese blends substitutes and imitation analog cheese production The company serves the food processing retail and foodservice industries and can customize products Natural cheeses are fabulous but their functional characteristics generally can t be adjusted President and CEO Mike Baroni says What focus on the innovation potential of non standardized cheeses We differentiate ourselves through our breadth of products and our ability to customize them to meet the exact needs of our customers The company operates three Safe Quality Food certified manufacturing facilities two in Whitehall Wis and one in Hillsboro Wis It has more than 200 base recipes and top of the line customization capabilities allowing it to meet client needs for everything from functionality shelf life flavor and color to texture packaging cost and price stability Read more Article by

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus?start=45 (2016-04-27)
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  • Special Focus - Food and Drink International
    in his pocket Now 75 years later Alpine Meats is the official hot dog and sausage maker for three professional sports teams and the undisputed taste champion in contests throughout Northern California Read more Article by Chris Peterson Special Focus 05 August 2011 Allied Specialty Foods Allied Specialty Foods started out as a small operation producing raw thin sliced steak for food service customers Over the past 50 years however the company has diversified to include chicken and sausage sliced in a number of ways Although the company has changed over the years Vice President Darren Buseman says it still considers itself a niche company and that doesn t bother it one bit because it means there is one thing it s better at than anyone else Whether you want to or not you fall into a niche that you re good at he says Read more Article by Lori Sichtermann Special Focus 05 August 2011 Glacier Restaurant Group Even at the height of the recent financial fiasco Glacier Restaurant Group GRG was able to remain loyal to its most fundamental goal to provide customers with the ultimate dinning experience Operating at a time when consumer confidence was at a staggering low GRG wowed patrons with a simple recipe of quality and outstanding service And as the dust from the financial storm begins to settle GRG is stronger than ever The company weathered the lean years by staying true to a solid set of business practices and keeping an eye on the future Read more Article by Brett Challos Special Focus 05 August 2011 Independent Distillers Mixing the perfect martini is an art you need an iced glass refrigerated vodka or gin a touch of vermouth the perfect olive or twist but how do consumers get mixed drinks when they

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus?start=265 (2016-04-27)
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  • Zing Zang - Food and Drink International
    when Krohn decided he wanted to try to bottle and sell his mixture to the world He wanted to see if he could market it and the family thought he lost his screws Zing Zang National Sales Manager Steve Mattison says What was he doing He was getting ready to retire and suddenly decided to pursue a new career in the Bloody Mary mix business Krohn began working with Tone Products a leading manufacturer of private label sauces marinades and beverages in Melrose Park Ill to produce his formula on a larger scale The relationship between the two companies remains strong to this day In the beginning Krohn carried cases of Zing Zang in the trunk of his car and traveled to various places in Chicago to have people try the drink He took the product and went up and down Milwaukee Avenue having people try it and they loved it Mattison explains That s when he knew he had something He got serious and hired me and T M because of our backgrounds in the restaurant industry Selling the product is as easy as pouring the drink On premise restaurants and bars are provided samples and the taste of the mix seals the deal Ashcraft says He adds that Zing Zang also transformed the way the industry made Bloody Marys in restaurants and bars From an owner operator standpoint a Bloody Mary was a problem before Zing Zang he adds A bartender would create a masterpiece and take a lot of time doing so Once Zing Zang came out they only had to shake the bottle and pour It s the same drink every time and consistency is the most important thing in our industry Building the Brand Once Krohn had settled on Zing Zang as the name of the company he needed to come up with a label for the bottles He walked around a grocery store in Glenview and stumbled upon inspiration He brought home this roll of paper towels that had swirls on it and he wrote Zing Zang across it and that s how it got the label Serena Krohn says Believe you and me one of his friends who was CEO of a well known advertising firm gave him so much grief about it over the years He would tell how Rich went to the grocery store and just did it all the wrong way and it turned out fabulous When Zing Zang started the product was used a lot in the tourist areas of Florida Mississippi New Orleans and South Carolina Krohn built the company s website www zingzang com so tourists would be able to find the product when they went home Consumers could order cases or bottles and all purchases were sent on good faith by Krohn Ashcraft recalls They wanted to use their credit cards but we didn t accept credit cards so we would put the bill in the box and they would pay after they received the mix

    Original URL path: http://www.fooddrink-magazine.com/sections/profiles1/1496-zing-zang (2016-04-27)
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  • Wok Box fresh asian kitchen - Food and Drink International
    Box has inked a deal to develop 10 stores in the Miami area and another in Fort Lauderdale Operating south of the Canadian border has signaled a few changes for Wok Box The restaurant business is viewed as less risky by American business owners and there are more multi unit operators in the states Eade notices Educating consumers about nutrition and portion size was a challenge in the past but Eade sees the American food marketplace turning toward healthier choices with media outlets like the Food Network leading the way Florida presents a great opportunity for Wok Box to expose a wide range of customers to high quality product in a quick service environment Eade notes Customers come back to us again and again because of the experience and value at Wok Box We look forward to winning over the people of Florida as we have across many other markets Wok Box plans for a total of 45 stores in the Sunshine State Untapped Potential The majority of North American Asian food restaurants are mom and pop operations Although they enjoy considerable loyalty among small segments of the market market research shows much of the general public is weary and prefers something safer Eade explains P F Chang s Panda Express and Pei Wei Asian Diner have laid the groundwork for the Asian chain category Wok Box differs from them however as it is fast casual with an average ticket price of 10 for lunch and 14 for dinner Wok Box fresh asian kitchens have leather seats instead of plastic seats and other characteristics of fine dining for great customer experiences and fantastic food prepared fresh in an upscale vibrant atmosphere Eade says In many respects however Wok Box is closer to the QSR side of the market with a

    Original URL path: http://www.fooddrink-magazine.com/sections/profiles1/1495-wok-box-fresh-asian-kitchen (2016-04-27)
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