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  • Performance Food Group/Performance Foodservice - Food and Drink International
    premium mozzarella Sanelli says Bacio translates into kiss in Italian and it s made with a kiss of buffalo milk he describes New Tools PFG s customers have become more knowledgeable about food and foodservice That s a good thing for everybody really Sanelli asserts As a result of them becoming more educated they re needing a lot more information he states We need to give them tools to keep their establishments busy and to attract and retain customers and employees As part of this initiative Performance Foodservice recently revamped the order entry system for its customers and salespeople This gives them information at their fingertips related to nutrition ingredients and allergens he says The company also changed its websites to give them a better customer experience Sanelli says At the same time www foodcentric com a food writer s blog was launched to talk about industry issues including emerging flavors menu trends and directions food production nutrition and all things food The company also has launched Menuetta which is an integrated marketing loyalty and social media platform that manages its customers menus websites mobile sites and Facebook pages The platform also follows the performance of its customers promotional campaigns That will help customers see what the program is worth Sanelli says Menuetta also helps its clients update their menus Sanelli says If someone added a calzone or a chicken fricassee to the menu they can update all their mobile stuff with one click he says It really allows the restaurant operator to become mobile A New Connection At the end of September Performance Foodservice launched PERFORMANCEconnect a mobile app for iOS devices that features recipes rebates market trends news and ideas including building tips and product information and videos on topics that range from new products to food shows It also allows users to track their deliveries Sanelli says Timing matters in the foodservice business so we re excited to provide our customers with the ability to track their delivery status so they can prepare and plan accordingly Sanelli says Our PERFORMANCEconnect mobile app offers a single source for relevant and timely information that our customers need and require to stay competitive and successful The app also allows the company s customers to create lists of their favorite ideas recipes and rebates so they are available when they are needed PERFORMANCEconnect rounds out our digital communications toolbox enabling us to stay totally engaged with our customers Sanelli continues We re providing them with information and resources that will deliver value and help them improve their operations Endless Varieties PFG is proud of its cheese blending shredding and dicing facility located in Rice Minn It has been in operation since 1978 Additionally We blend shred and dice up to 2 million pounds a week from that facility Sanelli explains We haven t ever had a request we couldn t accommodate The facility serves both PFG s operating companies as well as its customers who have their own special needs and

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1425-performance-food-groupperformance-foodservice (2016-04-27)
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  • Papa John's - Food and Drink International
    popular that one year later he was able to move into an adjoining space In 2009 after years of wondering whatever happened to his beloved Camaro Schnatter decided he wanted to buy it back but couldn t find it So he drove across America in a replica of the Camaro searching for the original He finally located the owner near Louisville and he purchased the auto for 250 000 The original Camaro was then placed on display at company headquarters and Schnatter celebrated the reunion by giving away free pizzas to anyone who owns a Camaro Tuna Calamari and Veal Papa John s current expansion plans are primarily outside of the United States and Canada There is generally less competition and marketing required in many overseas markets but the overall pizza segment of the market could well be smaller The product is also tailored to local tastes In Egypt for example Papa John s pizza toppings include tuna calamari and smoked veal and deliveries are made on scooters for faster delivery times in heavy traffic Papa John s has more than 1 000 international stores in 35 nations Russia is a really great market for us Thompson says The United Kingdom is the country outside North America with the most Papa John s This is a very very heavily competitive and penetrated area Thompson says Papa John s opened stores in the UK without television advertising support just basic guerilla tactics growing the market with product quality and the company now has more than 200 stores there The Asia Pacific market is also an area of focus for the future Thompson says Latin America does extremely well and Papa John s has seen really nice healthy growth in the Middle East he adds When Papa John s first began its big international push four years ago we were not as sophisticated Thompson admits We made our mistakes and learned from them Perhaps Papa John s opened too many new stores overseas a bit too quickly he says but it learned a lot early on shored things up focused on quality and now the international team is doing well across the board In some ways Papa John s international expansion is similar to its business when it first began expanding domestically It is taking on its two larger and more established competitors Pizza Hut and Dominos These are big businesses with 30 year head starts says Steven Ritchie senior vice president global operations and global operations support and training It will use the same strategies it did to grow after its 1984 founding in America Ritchie says Super Bowl Branding Papa John s marketing strategy focuses on professional sports with an emphasis on football in the United States Although most restaurant s marketing efforts reach out to mothers and families it has found professional sports partnerships to be a slam dunk The company sponsored a college football bowl game from 2006 to 2010 known as the Papajohns com Bowl game in

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1424-papa-johns (2016-04-27)
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  • Consolidated Distribution Corporation, LLC - Food and Drink International
    third party logistics 3PL solution where a customer hires a group to manage its freight solutions Genesis is more of a fourth party logistics 4PL solution CDC will manage its customer s entire supply chain utilizing best in class processes For example CDC will use a combination of multiple 3PLs dedicated carriers and asset based carriers to determine how to best ship the product We ll determine whether it goes through redistribution cross dock third party warehouse and whether it goes direct from the supplier backhauled by the distributor or managed direct by CDC Rader says We ll manage all of the components Customer Collaboration Each CDC customer is different in terms of its needs and how its particular company works This makes CDC s custom approach all the more important CDC actively works with customers to find solutions to their toughest supply chain issues Our customers are continually fighting for market share and cost reduction CDC President Scott Pearson says We make sure to listen to our customers needs and then develop collaborative solutions CDC also has designed specific services to help improve the supply chain around limited time offers LTOs new product introductions and items being phased in and out The nature of these programs requires attention to timing inventory quantities being in the right geographic location and the ability to react quickly to changes in promotional programs Pearson says Another example is a customer that has different products but wants to market them together According to Pearson They ll ask us if we can take two particular products mix them together in a kit and help get that to the distributor through the supply chain If a manufacturer does not have warehousing space for a promotion and needs to gear up production because demand is rising They ll work with us to warehouse their product here because they don t have the room Pearson says We ll work with the vendor and our customer to warehouse the product to gear up for promotional events CDC also ensures that its services seamlessly interface with its customers systems allowing them to help manage difficult logistics areas and reduce overall costs So far CDC has been able to reduce its transportation costs inventory obsolescence expedited freight and out of stock as it relates to these programs The Genesis product will also help drive down costs With Genesis we can build a customized supply chain re engineer it and even help manage it if so desired Rader says Opportunity to Share CDC recently hosted its third Redistribution Re Di Summit which was held from June 10 to 12 at the Eaglewood Resort Spa in Itasca Ill The event was an opportunity for forward thinking distribution leaders within the restaurant industry to exchange best practices in a small scale forum The event s guest speaker was Technomic Inc Senior Principal Barry Friends He also serves as the executive director of the Technomic Foodservice Category Management Institute working with manufacturers distributors and operators

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1684-consolidated-distribution-corporation-llc (2016-04-27)
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  • Alcohol vs. Cannabis - Food and Drink International
    is now legal in four states and six more will be voting this year The competition is real I think that we are going to see in 2016 this next wave of investors the next wave of business operators and people who ve sort of been watching or dipping their toe in really starting to swing for the fences and take it really serious ArcView CEO Troy Dayton told Fortune The competition is so real in fact that cannabis legalization became a major topic during this year s Beer Industry Summit in New Orleans The beer industry alone brings in more than 100 billion annually but in addition to the external competition it also has to worry about competing with wine and liquor consumption A Piece of the Market Edibles date back as far as the 10 th century in India with the creation of bhang Bhang is still a popular drink made of weed ghee milk and spices Today most people think of brownies when they think cannabis infused edibles but the options are aplenty Did you know that Chef Miguel Trinidad hosts secret marijuana dinners in New York to promote the pot culture Grub Street s Melissa Malamut was invited to one of Trinidad s dinners writing last month that the strain of bud is the meal s focal point A number of other chefs are using cannabis in their food and in fine dining establishments as legalization increases As the edibles industry continues to grow alcohol infused treats are also on the rise The trend really emerged in 2010 when Whipped Lightning introduced the world s first alcohol infused whipped cream Eateries across the country are now serving up various alcohol infused desserts from cupcakes to ice cream BuzzBar for example is making its presence known in

    Original URL path: http://www.fooddrink-magazine.com/sections/editors-blog/1965-alcohol-vs-cannabis (2016-04-27)
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  • Den-Tex Central Inc. - Food and Drink International
    us manage everything from our materials and our meetings to our annual convention she says We all work independently out of our own offices and meet quarterly for board meetings in addition to monthly conference calls Each board member also sits on one of Denny s Brand Advisory Councils development marketing and operations Non board members such as Denny s corporate employees and select franchisees are invited to participate in these committee meetings It is a very good process to vet test and make the best decisions for the brand says Lafreeda who also sits on the development committee The committees consider issues such as proposed marketing promotions store remodeling features and operational execution testing Everybody Eats at Denny s Denny s corporate has many statistics on the demographics of its typical customers I believe everybody has been a Denny s customer at one time or another whether looking for a place to eat in the middle of the night or looking for a great breakfast Lafreeda says We have something for everybody No matter who you are come as you are There is always something exciting and delicious to eat off the full menu and a wide variety of tasty selections to choose from off our 2 4 6 8 Value Menu If you are budget conscious Denny s has something to delight and please everyone anytime of the day or night 24 7 365 days a year Lafreeda relies on the Denny s name to bring in customers We have a very strong brand awareness she maintains If you ask 95 percent of the people will say they know the Denny s brand and 95 percent of the population has tried Denny s We do a large portion of our business on breakfast however we are experiencing great success in the dinner segment with our new Heritage Scheme remodeling efforts It is a warm inviting environment and guests are telling us they want to come see us for dinner too We do the bulk of our business from Friday to Sunday We have families that want to dine out together and that s typically the weekend times Denny s requires its franchisees to remodel their locations every seven years I have one a month to remodel for the next three years Lafreeda calculates With 75 restaurants and seven years I have 10 to 11 restaurants to remodel annually on average It is hard to remodel that many stores a year but it is almost always worth it I try to close on Sunday at 3 p m and reopen by Thursday at 6 p m but it depends on if you run into any issues she concedes Typically it takes five days but I ve also had them go two weeks When you remodel your restaurants regularly your closure time is minimal The remodeling elements include new carpet and flooring tile tables and chairs wainscoat ceiling tile lighting and a new picture mural package along with fresh paint

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1598-den-tex-central-inc (2016-04-27)
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  • Moët Hennessy USA - Food and Drink International
    s what Hennessy has been trying to do for 250 years It s certainly working Additionally the campaign succeeded in bringing new consumers to the brand he says Manny Pacquiao is someone we thought would resonate with consumers Clerkin says Similarly Nas was selected for the campaign to connect with African Americans which represent more than half of Hennessy s customers Hispanics meanwhile comprise the brand s fastest growing group of consumers The Never Stop Never Settle campaign spoke to people Clerkin says It really caught on with our consumers regardless of age or ethnicity It was about reaffirming our past and continuing the never ending quest to realize one s potential But as Hennessy looks ahead it will need to keep innovating and keep engaging consumers in relevant ways with fresh product offers like the limited edition series for Hennessy V S that it has done with notable artists such as Shepard Fairey Futura and most recently Ryan McGinness Clerkin says Marketing to Millennials Millennials have become a significant portion of Hennessy s base in recent years and a key to Hennessy s success Clerkin says Millennials are the generation with the most disposable income he says They are the ones driving the drink trade Further they set many societal trends and rely on social media platforms to inform friends of the hottest clubs restaurants foods and beverages We re now appearing on cocktail lists all over the country Clerkin says The brand is moving the way the population is moving Of course there are still traditionalists who enjoy Hennessy from a snifter but the cognac also is being used to make a variety of cocktails Clerkin notes Hennessy is adaptable it can mix with anything he says Additionally Hennessy has benefitted from the resurgent demand for brown spirits There is no better crafted spirit than Hennessy he says The consumer recognizes Hennessy s world class quality and they have high expectations for quality The market for cognacs and other spirits is competitive but Hennessy s ongoing marketing initiatives help it remain a leader Clerkin notes In fact Moët Hennessy sponsored or participated in approximately 14 000 events in 2015 including concerts festivals and tastings Half of those events involved the Hennessy product line he says 2015 was a record year in sales he says We had a fantastic year Toasting Success Moët Hennessy USA s success extends beyond its popular cognac After all the company is a leading importer and marketer of luxury wines spirits and champagnes Its portfolio includes brands such as Moët Chandon Dom Pérignon Krug Veuve Clicquot and Ruinart champagnes Belvedere vodka Grand Marnier and Glenmorangie and Ardbeg single malt Scotch whiskies Fine wines including Cape Mentelle Cloudy Bay Newton Vineyard Numanthia Smoke Tree Terrazas and Domaine Chandon California sparkling and still wines are also part of its family It really looks like this is going to be a record year for champagne says Clerkin who adds that beverage typically hits its stride during the

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1888-top-shelf (2016-04-27)
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  • CEC Entertainment - Food and Drink International
    a mid sized pizza and family entertainment chain Acquired in 2014 Phoenix based Peter Piper Pizza was founded in 1973 and has 139 locations in the Southwest and Mexico The acquisition fit nicely alongside CEC s strategy to accelerate Chuck E Cheese s growth nationally and globally while also allowing it to build on its commitment to provide enhanced customer experiences to children and families The Peter Piper Pizza acquisition is also what brought Casale to CEC Entertainment Casale is a graduate of Syracuse University and The Culinary Institute of America His professional history includes time with the nationally acclaimed River Cafe in New York City the Scottsdale Princess Resort and his own Gregory s World Bistro Casale positioned Gregory s World Bistro as one of America s Best Restaurants according to Zagat and he was a three time semifinalist for the James Beard Award for the Best Chef of the Southwest Inducted into the Arizona Culinary Hall of Fame in 2005 his career moved to the Royal Palms Resort and Spa in Phoenix and Paradise Bakery and Café before joining Peter Piper Pizza in 2011 CEC Entertainment plans to maintain the Peter Piper Pizza brand and expand it nationally Its entertainment centers average 10 000 square feet and feature flat screen televisions interactive games pizza free Wi Fi and beer and wine for adults Casale has brought his culinary style to Peter Piper Pizza for years and now he has the chance to introduce that innovative food focus to Chuck E Cheese s as well Different Tastes CEC Entertainment has been working on culinary initiatives for each brand We have to approach the two concepts in a compartmentalized fashion and we are not merging product between the two so the concepts retain their uniqueness Casale says There are synergistic products like fresh produce but they have different cheeses sauces and pepperonis for example We may use similar vendors but we want different flavor profiles The company announced several reinventions of the Chuck E Cheese s menu earlier this year to provide more dining options for grown up tastes New signature pizzas in the lineup included the Cali Alfredo and BBQ chicken pizza as well as alternatives to pizza such as Caesar and club whole wheat wraps BBQ chicken ciabatta sandwich BBQ and sweet chili boneless and bone in chicken wings soft parmesan breadsticks buffalo chicken cheesy bread and dessert churros Other menu initiatives have focused on the creation of limited time offers LTOs such as a macaroni and cheese pizza at Chuck E Cheese s Pretzel Dippers taco pizza and spaghetti and meatball pizza are other LTOs under development Our focus has been on developing more on trend items that are fun and will appeal to the guests Casale says We are looking to be whimsical while having an emphasis on better ingredients Chuck E Cheese s initiatives include a Salad 2 0 project that will be tested in Dallas and include a wider variety of vegetables and a

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1887-food-and-fun (2016-04-27)
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  • Marsh Supermarkets - Food and Drink International
    range in size from 15 000 up to 90 000 square feet depending on the store s area which ranges from Indianapolis to small rural communities In some cases the age of the location or whether it was acquired from another company determined its size There are a lot of stores we ve owned for a long time and so over the history of the company there s been different prototypes and different thinking and that s reflected in the variances that you see in the store base Kuncl says Despite the differences in size many Marsh Supermarkets are getting expanded fresh departments such as produce meat seafood and bakery In produce the primary focus has been two fold Kuncl says One is to continue to expand the amount of produce that we source locally and the other part is what I call semi prepared and prepared mostly cut fruit and vegetables We have a very strong program in those areas Some customers are purchasing precut fruits both for the convenience and for portion control The customer seems more than willing to pay a premium for the convenience Kuncl observes Marsh Supermarkets purchases some of the fruit already cut by the supplier and other fruit is cut by Marsh employees We focus the store team on what we consider to be the higher value added components the bigger trays and what I would call a little more custom work whereas the things like chunked melons or chunked pineapple come in already prepared and there is less skill involved and less work to it Kuncl explains Certified Tender Beef Kuncl maintains that to his knowledge Marsh Supermarkets is one of only four retailers in the United States that sells beef certified tender by the United States Department of Agriculture It is a specific grade that undergoes a shear test on the product to determine how tender it is Kuncl says It goes through a unique process during the harvesting of the animal that ensures tenderness in the prime cuts That level of quality extends to other products in the meat department all of which are cut in the store We offer a higher grade product day in and day out than our competition in this market Kuncl insists We re the only retailer in this area that has a full selection of locally produced beef pork and chicken We have a whole line of Indiana or Ohio raised meat produced primarily on small family farms Meat isn t the only department that sets Marsh Supermarkets apart Approximately half of Marsh Supermarkets bakery departments fry their donuts fresh each morning It s a pretty noticeable difference in the overall flavor profile Kuncl asserts It s an indulgent item it s not health food but few people are eating donuts because of the nutritional profile The bakery departments also are known for their cakes Our cakes have been part of a lot of family celebrations over the years Kuncl notes We re very

    Original URL path: http://www.fooddrink-magazine.com/sections/retailers/1974-marsh-supermarkets (2016-04-27)
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