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  • Sadler’s Smokehouse - Food and Drink International
    success as a regional supplier it needed help to continue its growth In 2007 Wholesome Holdings Group and Brazos Private Equity Partners acquired the company At the time the Sadler family was seeking to generate liquidity for estate planning and was evaluating succession plans according to Brazos In Brazos Sadler s Smokehouse found an equity partner with experience in the food industry that had a history of working with family owned businesses Despite the acquisition the Sadler family remains ingrained in the company Founder Harold Sadler sits on the board of directors and Randy Sadler serves as a senior vice president The acquisition opened up new opportunities and resources for Sadler s Smokehouse the company says Within two years new leadership a new marketing strategy and an investment in packaging allowed Sadler s Smokehouse to expand from a regional distributor with products in 2 000 stores to a national force with a presence at 7 200 retailers according to Wholesome Holdings Group When we joined forces with Harold Sadler and the Sadler family in 2007 we were attracted to the family s top quality product and the widening consumer appeal of premium pit smoked meats and barbecue Wholesome Holdings Chairman and CEO Terry O Brien said in a statement Throughout its transition from a small stand to a regional producer and now a national brand the pit smoked flavor of traditional barbeque has always been the backbone of Sadler s Smokehouse s products In addition to its more than 7 000 retailers the company maintains a strong foodservice business and has supplied meats to major brands such as the Houston Texans and Arby s The company s approach to food safety enables it to use real spices and authentic meats to create bold flavors Sadler s Smokehouse s product lineup includes a variety of classic Texas barbecue meats many of which of ready to eat or require minimal cooking effort by the customer The company says it offers premium pit smoked whole muscle meats with customer injections rubs flavors and spice blends for retail or foodservice oven roasted pork loins turkeys and chicken breasts and custom blend batches of sauce Whether it s beef brisket pork loin turkey or chicken all of our shredded or sliced products with sauce are sure to be a favorite on the table from white tablecloth to the red checkered ones Sadler s Smokehouse says In addition to barbecue meats the company says it is a leading manufacturer of classic Hispanic influenced recipes such as barbacoa carne guisada taco meat caritas and seasoned and shredded meats used in tamales tacos and burritos Since being acquired by Wholesome Holdings Group and Brazos Sadler s has successfully launched several new products in the retail space such as Tailgate Ready beef brisket In 2009 the company began selling its Dinner For Two line which offers easy to make traditional barbecue combinations such as beef brisket and mashed potatoes or pulled pork and baked beans Maintaining Quality Becoming a

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1753-sadlers-smokehouse (2016-04-27)
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  • Ramar Foods - Food and Drink International
    and ongoing evolution becomes all the more important We take that very personally because there is an ongoing search for what it means to be Filipino in this country and we think one of the answers can be found in our food Quesada says Changing Demographics Ramar Foods has grown in scope substantially since its inception with manufacturing facilities throughout northern California and distribution centers in Los Angeles and Honolulu Although the company s original focus was on Asian supermarkets and that continues to be the largest segment of its customer base today Ramar Foods has expanded its scope to include customers in the foodservice industry as well as military commissary grocery stores The company s evolution has been gradual but consistent and as the Asian American demographic changes it has been working to follow that demographic into conventional supermarkets as well We re learning as we go Quesada says As the Asian American demographic becomes more and more populated the second and third generations Asian Americans begin to drift away from shopping exclusively at Asian supermarkets but that doesn t mean they have abandoned the products and tastes they grew up with Their tastes are evolving in that they are adopting more of an American shopper s value system Quesada says At the same time the Asian supermarket industry has undergone significant changes as well Once dominated by local mom and pop stores the industry has undergone a lot of consolidation resulting in chains that have the size and scope of traditional supermarkets in many cases but the same tight focus on Asian products We ve gotten a bit of training on how to work with customers on that scale and it s made us a stronger company Quesada says Setting Apart Setting itself apart in the Asian food

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1752-ramar-foods-2 (2016-04-27)
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  • New Horizons Baking - Food and Drink International
    variety of slider rolls dinner rolls hot dog buns hoagies and hamburger buns The company operates production lines out of plants in Norwalk Ohio and Fremont Ind and it will soon open a third production facility based in Toledo Ohio We offer a full range of services and we focus on customer segments that include quick service restaurants wholesale providers foodservice providers and large retail outlets Jones says Those are our target areas We have an active salesforce that is going out and making pitches to customers giving them ideas and letting people know what we do Our reputation and ability to perform has expanded and that has allowed us to grow our opportunity to support other industry players Effort to Diversify The company engages in a considerable amount of industry research as it looks for ways to improve and grow its product and service offerings New Horizons Baking works closely with its suppliers to understand industry trends and stay on top of what is happening in its markets We focus a lot internally on our people and their development Jones says It is our people who make all the difference in what we do and how we do it As long as we continue to invest in training our people internally and externally as well as investing in new technology we will have the quality of employees and products that we need to serve customers Investments in people plants and equipment while keeping abreast of industry developments are helping New Horizons Baking pursue innovation and ensure quality We see an industry that is seeking new and innovative quality products and services and for us to be able to continue to deliver we needed to invest into an additional plant Jones says Toledo is a good location because it allows

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1746-new-horizons-baking (2016-04-27)
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  • Netuno USA - Food and Drink International
    about what products it adds to its lineup and works to ensure it can deliver a steady supply of quality fish The company has added only one new item this year a tilapia filet from Brazil Tilapia can be a difficult product for importers The fish is often raised in man man ponds where stagnant water encourages algae growth giving tilapia a muddy off putting taste To solve the flavor conundrum Netuno worked with a source that raises tilapia in a dammed river where the supplier can control the water flow to prevent algae growth Netuno received its first shipments this summer and the early reception has been encouraging We haven t had one person who ate it and hasn t been amazed with the flavor of the product Bonaldo says Supplier Relations Netuno strives to be an active participant in quality at the source even though its suppliers are located thousands of miles form its Florida headquarters The company has purchasing offices in all of its markets that visit suppliers and oversee quality control When working with frozen fish standards and consistency become even more critical to ensure every piece of seafood retains its taste during transportation Bonaldo says there have been times when Netuno had to reject a container holding 30 000 pounds of seafood because it did not meet the company s standards Suppliers need to understand our seriousness when it comes to what we re putting into our boxes Bonaldo adds When inspecting each shipment Netuno looks beyond the food itself and considers the cut of each fillet and how the seafood is packed The company is involved in processing and works closely with the supplier to better implement its quality standards It eliminates a lot of problems and corrects problems where they need to be

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1745-netuno-usa (2016-04-27)
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  • Mi Rancho - Food and Drink International
    sought new avenues to expand and in 2010 entered the retail market In six years the retail business has proven itself according to Vice President of Sales and Marketing Fernando Alvear and the segment now makes up about a quarter of all of Mi Rancho s revenues The company s retail strategy mirrors its success in foodservice Mi Rancho strives to provide a premium clean label product to grocery stores Retail tortillas go through the same nixtamalization process as their foodservice counterparts allowing customers to bring the same high quality products Mi Rancho is known for to their home kitchens Mi Rancho s business touches each region of the country but most of its foodservice and retail customers are located in the western states However the company has made several investments in recent years that have primed it for growth according to Alvear Preparing For Future All of the 1 3 billion tortillas Mi Rancho produces annually are made in its 100 000 square foot San Leandro facility The company has been operating out of San Leandro since 1997 but only last year purchased its building and property Alvear explains the investment will allow Mi Rancho to make the capital improvements necessary to grow the business by improving capacity and production We can control that better because we own the building now he says Further the purchase shows the company s commitment to the Bay Area and northern California Alvear adds Mi Rancho s biggest plan for its newly owned building is its desire to expand its research and development department The company has already invested more resources into R D and brought on more personnel including Head of Research and Development Joe Trummer a 20 year veteran of the food industry who joined Mi Rancho last December The R D department is housed in a temporary space but already has some newer equipment Alvear says Mi Rancho plans to create a permanent space by remodeling part of the building to add a lab with a test room conference rooms and dedicated office space Alvear says that project will be completed in 2016 As it invests in R D Mi Rancho must balance the release of new products with the time needed to develop those products We are trying to build an innovation pipeline but at the same time we have to get new products to the marketplace Alvear explains The effort being put into R D is not the only part of Mi Rancho s growth strategy This year the company is implementing an enterprise system design to improve traceability and tracking of every process along the production line Alvear says the system will give Mi Rancho more detail while providing each department access to the same information With every group using the same tools Alvear believes the system will remove barriers and generate information faster Mi Rancho is also looking outward at ways to reinforce its brand with consumers The company has developed a new marketing campaign Pure

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1744-mi-rancho-1 (2016-04-27)
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  • Featured Content - Food and Drink International
    out of a car trunk Pacific Seafood has since grown to employ more than 2 500 professionals at 37 facilities with processing plants stretching along the Pacific Coast and distribution facilities in seven states Although the company has grown in size it is still family owned and family focused while always being dedicated to delivering the best seafood products and the best customer service anywhere Pacific Seafood says Read more Article by Russ Gager Special Focus 14 August 2014 Aloha Hospitality International LLC Some sports personalities license their names to a restaurant and stop by every now and then for a free meal and to get a mention in the celebrity newspaper columns For the most part these celebrities are not involved with the restaurant s day to day operations That is not the case with Bob Baumhower who had a 10 year career as a nose tackle for the Miami Dolphins of the National Football League NFL from 1977 to 1986 Before he had even retired he knew he wanted to own a restaurant company and the more hands on the better I m two hands on Aloha Hospitality International LLC CEO and founder Baumhower quips He got hooked on the hospitality industry like a marlin in deep water when a friend took him to a Buffalo wings restaurant in Fort Lauderdale Fla He and a friend from high school soon opened their first wings restaurant Read more Article by Jim Harris Special Focus 14 August 2014 Amalgamated Dairies Limited ADL In 1953 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

    Original URL path: http://www.fooddrink-magazine.com/featured-content?start=120 (2016-04-27)
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  • LeVecke Corp. - Food and Drink International
    its customers such as Kroger and Costco have grown by leaps and bounds by doing so LeVecke says The company helps its clients do that through its account managers who offer the latest innovations and keep them informed on new trends The retailers rely on us to keep them educated on where the industry is going he says A New World LeVecke Corp s success also allowed Neil and Tim LeVecke to pursue a long time goal In 2005 Joe LeVecke says the brothers built a business model of developing their own micro distillery on the Hawaiian island of Maui LeVecke Corp has had a strong relationship with the Hawaiian Islands for over 30 years building brands like Hana Bay Rum and Whalers Rum he explains However it was always a dream to have brick and mortar on the island of Maui To begin developing the micro distillery Tim and Neil LeVecke searched the industry and found Mark Nigbur a master distiller based in Colorado who had his own facility He had designed his own glass stills and used methods my father and uncle had never seen before in their lives Joe LeVecke recalls Once they got to know Mark it was a marriage made in heaven he continues noting that Nigbur and his family moved to Maui Hawaii to open the company s distillery in 2006 Four years later Hali imaile Distilling Co was born and became LeVecke Corp s first micro distillery Today the company operates the facility in Makawao Hawaii That s what we ve been doing on Maui ever since distilling our own truly authentic Hawaiian spirits Joe LeVecke says Hawaiian Inspired The Makawao distillery produces several brands including its Maui Moon Hawaiian Island inspired flavored vodkas its Paniolo line of blended whiskeys and Sammy s Beach Bar Rum which was developed with rocker Sammy Hagar We partnered up with him a few years back LeVecke recalls The company s flagship product is Pau Maui Vodka which is distilled using Hawaiian pineapples Pau in Hawaiian means finished or done he says It s the only pineapple based vodka in the world The hard work has paid off for LeVecke Corp and Hali imaile Distilling Co We put it into the International Beverage Tasting Panel and it got 92 points and a gold medal LeVecke recalls It was also deemed Best Hawaiian Vodka Market Focused LeVecke Corp copes with the challenge of educating consumers about its own brands How do we get the word out about what we re doing so consumers pick our product off the shelf LeVecke asks The way we ve been doing it is by focusing on specific markets For its Pau Maui Vodka the company focused primarily on Hawaii We want Pau Maui Vodka to be in every restaurant and retailer in Hawaii he says adding that it has supported Young s Market Co in Hawaii through promotional dollars incentives and branding That s helped sales tremendously in that state The company

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1742-levecke-corp-1 (2016-04-27)
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  • Inland - Food and Drink International
    advantages The first overarching advantage is customer satisfaction Slain says And how do we make sure our customers are satisfied It starts with people We have to have the right people in thinking and action to be able to support customers needs Then proper reinvestment that allows the people s ideas and actions to come to reality Finally we have to be service oriented If we do those things our customers will be extremely satisfied because we ll be doing it at a very low cost and in a new and different way which puts us at an advantage Of course price is still important Cost is the overriding factor along with value for most companies Slain confirms As long as you have both you re good Having key supplier partners is also necessary to hold down costs and satisfy customers Without their involvement in allowing us to do the things that we do to help lower costs and innovate we couldn t get it done as quickly or as affordably Slain emphasizes They re a big part of that One longtime supplier to Inland is AR Metalllizing AR Metallizing is a very good partner of ours Slain says Together we ve been able to do a lot of good things that allow us and our customers a lot of wins They make the metallized paper that we make into labels and ship to our customers mainly beer However I know that they are very interested in getting into a lot of other segments Family ownership enables the company to control the amount of reinvestment in the business Being privately held and having owners that are very interested and active in the business is an advantage CEO Mark Glendenning grandson of the founder points out My family loves the business Because we re active in it we can see the trends and changes and invest a bit ahead of the curve For our good customers we think nothing of investing in new equipment and new processes to help their business grow If you want to be in the markets we play in you re going to have to continually invest Two Facilities Inland has two facilities in La Crosse Wis that provide a total of 320 000 square feet of manufacturing and warehouse space The facility on Airport Road houses six offset presses and a multitude of finishing equipment all installed since 2008 Four new pieces of cutting equipment have been added this year at Airport Road and the West Avenue gravure and flexo facility to handle the company s straight cut and die cut capacity needs A new flexo press has just been added at the West Avenue facility and two additional offset presses are expected on Airport Road in October An additional 50 000 square foot building to house Inland s finished goods warehousing and distribution will be located a short distance from the Airport Road facility These expansions are driven not only by Inland s organic growth

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1736-inland (2016-04-27)
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