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  • North Star Seafood - Food and Drink International
    room to grow and its devotion to doing things the right way no matter who its customer is will be the driving force behind that growth in the near future Customer Focused With such a broad range of customers and the widest selection of products on the market North Star Seafood has to be vigilant in assuring customers that its products are of the highest possible quality Burman says one of the primary reasons for the company s success over the years has been its ability to focus on what it needs to do to deliver the highest quality products with the highest quality customer service each and every day Even though North Star Seafood is large enough to have significant buying power that doesn t mean it can t focus on the tiniest details for its customers We re constantly striving to be perfect every single day Burman says The company s customers first philosophy means its management is hands on and is constantly striving to attain the highest levels of quality and service every day Burman says the level of attention to detail the company offers all of its customers means North Star Seafood operates more like a small company despite its size We re able to give all of our customers the attention they really need he says That attention to detail can be seen throughout the company s three processing facilities With three large freezers and 10 coolers the company says it does not have to rely on outside storage keeping its supply chain under greater control and ensuring high quality products One of its facilities is close to Miami International Airport giving it better access to the freshest seafood possible The company says it prides itself on being able to reach any part of Florida in a single day Sustainable Focus North Star Seafood sources seafood from more than 300 suppliers and it continues to add some of the best and highest quality products available For example the company recently entered a partnership with Skuna Bay a supplier of high quality salmon based on Vancouver Island in British Columbia Burman says Skuna Bay is very particular about the distributor it chooses for each region so being selected to distribute its salmon is an honor for North Star Seafood Known for its fourteen point inspection program for each fish Schooner Bay salmon is sealed as soon as it is prepared and not opened until it reaches the chef Like many of its suppliers North Star Seafood is concerned about overfishing and it has taken numerous steps to ensure that it operates in a manner that concentrates on sustainability The company has partnered with the Centre for Development Sustainable Fisheries Latin America Caribbean a nonprofit that focuses on helping fisheries in Latin America and the Caribbean achieve sustainability In recent months North Star Seafood has partnered with another nonprofit the Sustainable Fisheries Partnership SFP Burman says the company is the first seafood distributor in the area to

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1908-north-star-seafood (2016-04-27)
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  • Neri’s Bakery Products Inc. - Food and Drink International
    quality products we can Top Notch Technology Neri s Bakery Products prides itself on using the best machines and state of the art technology to get top quality products to its customers We electronically monitor dough temperature and every bagel is photographed for symmetry hole size and toppings Brett Neri explains If one of those things is outside the parameters we can make real time changes The supplier approval program at Neri s Bakery Products is quite extensive and required before a new partnership can begin The company demands proper documentation and visits the potential suppliers facilities to ensure they are regularly cleaned the proper ingredients are used and annual audits are conducted Neri s Bakery Products recently formed a new partnership with G F Systems a Roosevelt N Y based cooling systems supplier for its cooling conveyor system We brought in two of their spiral coolers and they came in with their own engineers planned it and tested it out Neri says They had the coolers up and running in an expedited amount of time less than two weeks It was the quickest turnkey operation and they were nice people to work with I see our relationship growing American Refrigeration Co an Andover Mass based design build industrial refrigeration contractor has been supplying Neri s Bakery Products with its refrigeration systems for seven years Recently Neri s Bakery Products worked with the company to upgrade to an ammonia driven refrigeration system We had old R22 compressors and there is a lot of science around those that isn t good so we upgraded to ammonia Neri explains It s quite a large system with walk in refrigerators precise ingredient delivery to our dough mixers and climate controlled packing rooms They came in as a small army and they were onsite for about a year We were a family by the end of the year Director of Operations Domenick Cicatelli says the state of the art refrigeration system was installed properly and the company never had any doubts in terms of changing over its system We have asked American Refrigeration to do other upgrades since then and they maintain our systems on a monthly basis he adds We set it up so they can remotely monitor our systems from their offices and it is all password protected They check our parameters to make sure nothing is overheating If they log on and see something out of the norm they call us to see if something unique is happening to figure out why the numbers are skewed Quality Production Neri s Bakery Products constantly strives to deliver the finest and most consistent products to its customers To do so the company three years ago completed a multi million dollar improvement to its factory Dominick Neri is a very results driven CEO he demands results and gets them Cicatelli says We know the way he wants things to operate and that is with a large focus on customer satisfaction with no questions asked

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1906-neri-s-bakery-products-inc (2016-04-27)
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  • Nebraskaland - Food and Drink International
    software into its systems to streamline operations at its 101 000 square foot warehouse located in the Bronx Retalix automated many of the company s systems and connected every department providing employees with more information and improving efficiency We are continuing to be a technology leader in our industry Romanoff says We have the ability to service our customers at a higher level with the new tools we have Nebraskaland also implemented a paperless voice automated picking system which has improved efficiency and accuracy of the orders The new system definitely has made us more organized Romanoff says We have the same workforce size even with a heavier workload because we re growing The company receives product directly from the packers and nothing sits on the shelf for long Every person at the company is responsible for quality Everyone at Nebraskaland believes that for us to grow our quality is top priority whether that involves procuring meat stacking pallets or any function in between Romanoff says In addition to adding an automated routing system and GPS systems to its 55 truck fleet to expedite deliveries Nebraskaland also lowered the cubing on its trucks Meat boxes are heavy and hard to unload which sometimes causes the bottom box to get damaged Romanoff says Lowering the cubing allows us to make more and earlier deliveries It s easier to unload the boxes arrive in better condition and the process allows us to deliver a higher level of service Naturally Delicious Nebraskaland has always supplied all natural meat but Romanoff explains it has become more prevalent over the past five years We are staying ahead of it and finding the areas where our customers are most in need for it he adds Romanoff explains that larger producers such as Perdue are changing their models to offer a more natural line by raising antibiotic free and vegetable fed chicken The company expects pricing will become more manageable as more producers supply all natural lines Nebraskaland hosts regular meetings attends trade shows and sends out bulletins to inform its customers about the all natural lines that are available We have a certain customer base that has always carried the product Romanoff says There are some stores that never have carried all natural but because the neighborhoods are changing they may now need those products They might not know which items are best for their community and we help them with that In addition to helping customers choose all natural products Nebraskaland also prides itself on sharing market trends with its customers For example small herd sizes have been an issue for about two years causing beef prices to skyrocket and become unaffordable Poultry and pork prices on the other hand are the lowest they have been in years Since beef has become less affordable many retailers are reacting by promoting more chicken and pork on sale Romanoff says The market change has not significantly impacted Nebraskaland s business but Romanoff says it is still important

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1905-nebraskaland-2 (2016-04-27)
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  • Diversified Foodservice Supply Inc. - Food and Drink International
    the OEM supply chain We also have master distributor relationships with select OEMs and buy through larger distributors so we can take care of all the needs of our customers Cate says Our model puts the power in the hands of our valued customers by providing them with choice The second competitive advantage is the company s seven distribution centers Speed to market is critically important when you re talking about replacement parts Cate says You just can t have cooking equipment down in the restaurant Our distribution model and geographic footprint clearly allows us to get parts into the market much faster and more cost effectively than our competitors who operate out of single facility locations The third advantage is the breadth and depth of its product offerings DFSI offers more than 100 000 SKUs of which 61 percent are replacement parts 30 percent are supplies and 9 percent is equipment and accessories Having a diverse product offering gives our customers the ability to one stop shop Cate says They can get everything they need to run their operations except food from one of our Diversified brands Brand Synergy These brands include AllPoints Foodservice Parts Supplies Tundra Restaurant Supply Franklin Machine Products Mill Hardware Restaurant Parts and More DSI Parts and Restaurant Discount Warehouse In July DFSI acquired DSI Parts Inc to expand its geographic coverage add to its product selection and create purchasing synergies DSI distributes foodservice parts and smallwares to national chain restaurants and franchisees Most recently the company completed another acquisition to enhance its position in the restaurant supplies space acquiring Restaurant Discount Warehouse in November 2015 These smaller bolt on acquisitions are highly accretive and add to our collective capability to delight customers through product extension geographic expansion or customer addition Cate maintains We focus our efforts on acquiring well built companies that employ great teams They ve done a fantastic job of creating a great customer experience We like doing some of the smaller acquisitions that clearly enhance our competitive position in the marketplace This past February DFSI partnered with New Mountain Capital an investment firm New Mountain is going to give us the financial wherewithal to continue with our organic and acquisition growth strategies Cate says Growth Strategy DFSI has a two pronged growth strategy of dynamic organic growth coupled with a robust acquisition plan I believe you earn the right to acquire through organic dynamic growth Cate asserts So we re focused on taking market share by building our business the old fashioned way earning it on the street every day But we do supplement the dynamic organic growth initiative with a very robust acquisition strategy We really are the acquirer of choice in the parts industry For the last three years we ve done over six acquisitions So we re very acquisitive The industry is consolidating and we re extremely well positioned to take advantage of that industry dynamic The company s acquisition strategy is to seek out companies that expand

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1897-diversified-foodservice-supply-inc (2016-04-27)
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  • Chef Shamy - Food and Drink International
    real butter and have no additives or fillers There really isn t any competition Shamy says We produce a great product and people instantly taste the difference from the margarine based knock offs All other currently available flavored spreads contain oil Shamy creates all the gourmet butter flavors for Chef Shamy and his family participates in the initial taste testing I do the R D and the sourcing but I don t rely only on my taste buds for final flavor approval he explains We make the butter in small batches only making our butter 100 pounds at a time and every batch is taste tested Flavor Demands Flavored butter is a new category in the U S market and although there is not a lot of competition Shamy says there are imitators everywhere We came out with sauté butters and showed them in 2009 at the Fancy Food Show and two weeks later received a mail order for two of each flavor from a well known national brand Shamy remembers A short time later they came out with cooking cubes that copied our flavored butters with a watered down oil based knock off The oil based spreads do not taste as good as butter Shamy says Consumers want quality and they want great taste he adds Chef Shamy Butters fills that need Clues to knowing if its an oil based margarine are the words spread or spreadable in the title Real butter isn t spreadable at refrigerated temperature Chef Shamy s honey butter sells at some stores next to products labeled Cinnamon Spread The products are rarely sweetened with honey and are made cheaper and more profitable with oils in the ingredients Our products contain only real butter no hydrogenated oils no water no fillers or chemical preservatives Shamy says Every ingredient we use is what you would use if you were making it in your kitchen at home We use real chopped garlic real cheese and no artificial flavorings Because there is nothing like Chef Shamy s butters on the market Shamy says he gets requests for new flavors constantly Our current lineup of requests include chocolate butter strawberry pumpkin and truffle butter he says We would test a new butter as a seasonal or holiday item initially It s expensive and risky to come out with a new item and we are a small family business Chef Shamy recently developed its Honey Butter Made with Real Passion Fruit and is also testing its new European style whipped butter in grocery stores to see how well it performs The difference between American and European butter is that European butter is 82 percent butter fat and sometimes has a culture added Shamy explains It is usually sold unsalted We have Americanized it just a little bit by adding a tiny bit of salt European butter uses more milk to get higher in fat churned butter It tastes smoother creamier and richer Expanding Distribution Chef Shamy gourmet butters can be

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1895-chef-shamy (2016-04-27)
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  • Pollo Campero - Food and Drink International
    launched its new brand image in 2014 after two years of development that continues to ensure it lives up to being always vibrantly authentic The theme of authenticity is what we hold to as the core of who we are from a brand perspective Director of Marketing Federico Valiente says The company stayed true to its roots and simplified its U S menu to focus on authentic Latin chicken It s not authentic Southern fried chicken authentic Latin has a different flavor profile and creates a gestalt that our menu hangs around Pulido explains It has a lighter batter than Southern fried chicken is very unique and is very different than any other fried chicken in the United States Peruvian citrus grilled chicken and Guatemalan fried chicken are the company s signature products Sides include plantains yucca fries Campero rice and beans Customers can wash it all down with horchata cleansing their palate for flan or four leches for dessert Even with our boneless chicken nuggets we give them our own unique Latin twist Valiente adds We give them cilantro sauce instead of ranch for instance Everything we do has a Latin accent Its Peruvian citrus grilled chicken was launched last spring and Pulido says it was a significant improvement to the menu because it opened the door to better for you options The company also debuted new chicken empanadas late last year which has been very successful We are focused on better for you products Valiente says All our chicken is hormone free never frozen and our sides and dipping sauces are made by hand every day Our empanadas are handmade in the restaurant and offer authentic unique flavors These are things that are relevant to the consumer Attracting Consumers When we first came to the United States we were a Central American brand Pulido says There has been a big demographic change as we began to appeal and attract different demographics Today less than 50 percent of our customers are Hispanic That s the reason why our sales have been so strong over the past four years There s no way the Central American demographic could drive eight percent sales growth for four consecutive years that s why it s so exciting We re mainstreaming Technomic the Chicago based research and consulting firm named Pollo Campero as the most millennial driven concept in the United States today Pollo Campero has the highest number of millennial consumers of any restaurant brand Technomic says We are well positioned to deliver to two demographic forces the growing Hispanic segment and the growing millennials Pulido says Millennials are the engine of the restaurant industry Pollo Campero says its new product launches and technology platform will continue to attract the millennial generation The company has rebuilt its website to make it more user friendly by adding an online ordering capability and is working to launch a mobile app The mobile app is being tested in Dallas and will expand to new markets throughout

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1889-pollo-campero (2016-04-27)
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  • Peirone Produce - Food and Drink International
    but it is far from the only advantage it brings to the table According to Kamphaus Peirone Produce s distribution center technology and co op ownership all contribute to making the Spokane Wash based company the best in the Inland Northwest As long as the company continues to focus on what has made it successful for the last seven decades Kamphaus adds the future looks bright for Peirone Produce Center of It All Serving supermarkets means produce needs to be fresh because customers see it out there on the shelves every day and that also means a distributor that serves that segment of the market has to be able to provide fruits and vegetables that have been stored properly and turned around quickly To that end Peirone Produce has invested millions into its distribution center which Kamphaus says puts the company head and shoulders above any other produce distributor in the region We have the finest distribution center in the Inland Northwest he says The 77 000 square foot facility was built from the ground up specifically to serve the supermarket segment giving Peirone Produce another distinct advantage over other distributors Kamphaus says the company s facility has nine different temperature zones to ensure that virtually any kind of fruit or vegetable has the precise type of environment it needs to stay fresh during distribution It truly is the perfect environment Kamphaus says Combined with the company s size and footprint in the area Peirone Produce s distribution center makes it possible for the company to completely turn over its inventory more than 70 times a year Still Growing Peirone Produce has undergone some substantial growth over the last few years and Kamphaus says the company has put a lot of effort into making sure the company isn t a

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1886-inland-northwest-s-best (2016-04-27)
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  • Hands-On Experiences - Food and Drink International
    Show surveys Interactive Platforms The foodservice industry is constantly changing and the NRA Show is known for bringing together industry experts for informative panels The association this year is hosting trend leaders who will share their insight on topics ranging from strategies for increasing operational efficiencies to implementing health focused menus New educational topics include new consumer and industry research from NRA Mintel and Euromonitor International clean menu development and logistics with Panera Bread s team and new thinking around tipping versus service charges from Union Square Hospitality Presentations will focus on workforce engagement and development from Taco Bell CEO Brian Niccols and Yum Brands Chair David Novak and a talk on the reality of prison meals with Laura Maurino department of food administrator at California Department of Corrections and Rehabilitation I m excited about this year s educational lineup Salamah says We ve always operated under the philosophy that education is peer driven and peer led We ve always encouraged our attendees to submit education session proposals this year we took that a step further by crowdsourcing ideas for topics and speakers We invited all our past and registered attendees because we want to hear what s on their minds Convention Chair for NRA Show 2016 and President and CEO of White Castle System Inc Lisa Ingram says just about every major issue in foodservice and restaurant news is represented in this year s educational lineup This is an opportunity for attendees to gain real time thoughts directly from the trendsetters newsmakers and overall world class leaders who come to reveal their own personal experiences and professional opinions and entertain live Q A on each subject she adds Another twist to the NRA Show this year includes the keynote address We are not going to have a traditional keynote Salamah says We are creating what we are calling a Signature Session It will be a panel of thought leaders led by NRA President and CEO Dawn Sweeney discussing the impact of change adapting to change and coming up with new ways to better serve customers The theme of 2016 Signature Session is Turning the Tables Panelists have not yet been announced but Salamah says attendees can expect the session to be dynamic interactive and exciting We want to create an audience participatory environment where attendees are able to influence the direction of the discussion in real time she adds Before it was a one way presentation with some time at the end for questions We are mixing that up Audience participation continues at the Foodamental Studio again this year as attendees participate in hands on workshops on the show floor Chefs and instructors host different sessions on how to perform various culinary techniques including pickling water infusion and butchery to name a few There are 50 people sitting at tables and given the tools to do the class Salamah explains We have seen enormous response to that because instead of listening they are actively participating in the session It

    Original URL path: http://www.fooddrink-magazine.com/sections/editors-blog/1885-hands-on-experiences (2016-04-27)
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