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  • Coastal Foods - Food and Drink International
    Evans recalls One of his goals was to hire people who cared and got it right the first time The cultural change occurred from the top down and today the company has an annual turnover rate of only 3 percent Opportunity to grow The merger with Evans bakery gave Coastal Foods the opportunity to expand its product line and customer base and enter additional club stores and retail markets Prior to the merger Coastal was selling only pie shells and muffins Evans says Today the company s product line features a variety of bakery products including the Newberry line that Evans sold when he operated his bakery The line helped Coastal Foods build all important brand equity in the market Evans says Approximately 30 percent of the company s business is achieved via contract manufacturing The results of the merger have been noteworthy Between 2008 and 2012 Coastal Foods increased sales by more than 400 percent Evans says Evans also indicated that at the current growth rate company sales would exceed 40 000 000 by the close of 2016 The significant sales growth is the result of consistently developing quality products and operating a company that focuses on efficiencies Evans says Additionally many members of management have food backgrounds he says Most importantly however is the company s consistently high food safety ratings he notes Coastal Foods has a Level 3 rating from the Safe Quality Foods Institute the highest rating a food company can receive from the organization The company s quality manual is in compliance with the Global Food Safety Initiative Maintaining the highest food safety ratings has helped the company build a impeccable reputation Evans says Very Different Despite Coastal Foods gains succeeding in the business is extremely challenging Evans says It s a very different type

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1730-coastal-foods (2016-04-27)
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  • Boston Showcase Co. - Food and Drink International
    as a second facility in Dighton Mass Family Culture Today the company is owned and operated by Jason s two sons Alan and Jack Starr and the fourth generation is beginning to move into a lead position with Jack s son Matthew now in his fifth year at the company Members of the Starr family have always been true owner operators maintaining active leadership roles throughout the history of the business We have strong relationships and are able to respond quickly Alan notes We the owners are actively involved accessible at all times and take phone calls regularly That s the way it s always been Most members of the Starr family have been exposed to the business in some way even if only with a part time position That same loyalty and dedication is what Boston Showcase looks for in its employees We are looking for people who are reliable and responsive to our customers needs Starr says It s rare that someone comes to work here and leaves We treat them like part of our family We want people we can count on and they can count on us Boston Showcase currently maintains a 10 person road sales team The salesforce receives in house training as well as training from PRIDE Marketing and Procurement Inc an Englewood Colo based buying group of which the company is a founding member One of the functions of the buying group is to offer sales training at various locations around the country Starr explains We like to send our people to those sessions as well as to factory tours and other training opportunities from various organizations Boston Showcase became an ENERGY STAR Partner in 2008 By partnering with ENERGY STAR Boston Showcase made a commitment to encourage clients to purchase ENERGY STAR rated equipment There are eight ENERGY STAR categories for commercial foodservice equipment dishwashers fryers hot food holding cabinets ice makers solid door refrigeration steam cookers griddles and ovens As a dealer it is not only our responsibility to specify ENERGY STAR rated equipment but also to promote hundreds of other ways to go green in a commercial setting Matt Starr says Boston Showcase always recommends green initiatives to its customers focusing primarily on reducing water consumption and lowering electrical usage The company also offers the latest in waste reduction technology Of course these green initiatives are great for the environment Starr continues But they can also save our customers an awful lot of money too Expanding its Reach Boston Showcase has developed a number of long term relationships over the years but that does not mean maintaining its clientele has always been easy Market changes over the past decade have dealt new challenges to the equipment and supplies dealer including the loss of national accounts that want to buy from a national supplier and the Internet A lot of national accounts that we have dealt with on a local basis have made it more difficult to supply them Alan Starr

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1725-boston-showcase-co (2016-04-27)
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  • Auvil Fruit Co. - Food and Drink International
    tests on soil leaves and fruit to ensure each tree is receiving the proper amount of nutrients and GPS technology allows the company to identify with pinpoint accuracy where trees are getting the best nutrients and where they need extra attention Hough says the extra attention Auvil Fruit Co pays to its orchards includes using shade cloths in areas where trees get too much sunlight and reflective cloths on the ground in areas where they don t receive enough A heating system installed at the root level also maximizes tree growth by keeping their roots warmer in the spring The company also thins blossoms by hand to reduce the amount of chemical treatment its fruit are subjected to Those are very expensive things to do Hough points out To promote sustainability in its orchards Auvil Fruit Co utilizes a number of techniques aimed at using natural resources more responsibly and reducing the use of artificial chemicals For example the company s use of integrated pest management IPM utilizes a hybrid approach to pest control Although insecticides are used to some extent their use is mitigated through the introduction of predator insects to control the populations of insects that could damage fruit Irrigation at the company s orchards is controlled by state of the art automated systems These irrigation systems use the data collected by 1 the company s GPS technology to control the water dispersal with precision so that no tree receives too much or not enough water Water also plays an important role in preparing the fruit for packaging and Auvil Fruit Co uses a unique system that creates water with high and low pH levels The low pH water is used to kill bacteria during storage while the high pH water is used to wash fruit during the packing process and for cleaning equipment The company says this process means fewer chemicals are used when cleaning its fruit and equipment Founder s Footsteps In implementing these innovative growing techniques Auvil Fruit Co is following the example of its founder who had an enormous impact on the agriculture industry as well as the community Grady Auvil was more than a pioneer in the field of agriculture the company says He was a philanthropist and a visionary who would greatly influence the industry for generations to come He changed many conventional farming practices along the way benefiting countless growers throughout the fruit industry From the very beginning of his career as a grower Auvil was breaking new ground In the 1940s he introduced the Red Haven variety of peach to the region and also introduced the use of grass cover and poplar trees as windbreaks in orchards By the 1950s Auvil had been elected president of the Washington State Horticulture Association and also was named Grower of the Year by that organization Later in his career Auvil introduced the Red Gold variety of nectarine and co founded the Washington State Tree Fruit Research Center which supports research to benefit tree

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1724-auvil-fruit-co (2016-04-27)
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  • Anestasia Vodka - Food and Drink International
    ice Even consumers with a poor memory for names will remember the award winning bottle designed by Karim Rashid Anestasia Vodka is filtered five times by its small batch contract distiller from water in the Cascade Mountains near Bend Ore What s interesting about the water is that it s very low in calcium carbonate which when combined with alcohol magnifies that alcohol taste it makes it harsher Mamontova maintains She estimates that the water used to produce Anestasia Vodka has 80 to 90 percent less calcium carbonate than regular tap water That absence of calcium carbonate contributes to the smoothness of Anestasia Vodka she says Craft Market Growing Although the trend of flavored vodka has subsided the market for craft spirits is rising Around the world and the U S the specialty vodka market is still growing and growing rapidly Mamontova observes So there s definitely space for more vodkas here in the market and that s what our sales have shown especially for crafted more small batch domestic and super premium spirits People tend to lean toward more quality products and appreciate a better quality vodka Not that Anestasia Vodka is out of reach of the average consumer On the contrary Mamontova places it in the premium but not super premium category It is distributed in approximately 25 states and 12 countries We re approached on a daily basis by interested distributors and importers who want to distribute in their territory Mamontova asserts A lot of entrepreneurs and capitalists are attracted to the vodka business because you don t have to age vodka You just make the distillate the mash fermentation takes a couple days and then there s a distillation process So it s pretty fast This enables Anestasia Vodka s contract distiller which makes its own and several other brands to ramp up production quickly and provide additional production capacity The simple ingredients corn yeast and Cascade Mountain water and the filtration are the major production inputs We use crystal filtration Mamontova notes It adds to the overall smoothness of the vodka that is produced by the filtration Marketable and Desirable Between Anestasia Vodka s smoothness and its bottle it practically markets itself The beauty of this particular product is that the marketing is pretty embedded into it especially in the design of the bottle Mamontova says It s easily marketable and easily desirable so luckily we haven t been doing that much marketing to achieve the sales that we have We do the basic stuff we sponsor events and do social media and reviewers articles but nothing like a major celebrity endorsement or huge billboards everywhere We do wrap some trucks with ads but really on a minimal scale Once tasted Anestasia Vodka pretty much sells itself Mamontova declares It was rated a 94 out of 100 by the Beverage Testing Institute s judges which Mamontova calls prestigious and exceptional The vodkas we were competing with we topped them all Many premium vodkas were rated

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1723-anestasia-vodka (2016-04-27)
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  • Altamarea Group - Food and Drink International
    builds its growth across those distinct brand segments The company regularly updates its menus to reflect seasonal items and changing customer preferences while maintaining the staple items for which they are known There are dishes we serve that people think about in advance and even fly across the United States to have Fakahany says Our clients guide us every day and are part of forming our path forward Winning Together All of Altamarea Group s concepts operate under a unified management team from financial management cost efficiency and purchasing structure all the way to creative brand development We intelligently take advantage of scale as well as my background in business wherever it is useful Fakahany says My business side is linked with my creative side it s hard to separate the two The company refers to its internal operating philosophy as being one of winning together and operating as one team and one voice The company has invested heavily in its central headquarters staff which includes financial legal and human resources personnel who work closely with both Altamarea s front and back of house staff Central staff regularly performs financial modeling and analytics to determine inventory and ordering levels across the organization and monitor restaurant performance We are one integrated team and share our resources he adds I invested in the headquarters early I feel that we would not have grown the way we have been able to without that support platform One of the company s largest investments has been in technology including cloud based ordering financial and inventory systems The company also has customer relationship management CRM capabilities in place Altamarea staff also closely monitor and engage actively in social media Our clients are constantly communicating with us on what they like and what they want from our restaurants Fakahany says The restaurants response to social media comments can be swift A client in one of the company s New York restaurants last year aired a complaint about the chair he was sitting in being too tight on Twitter within two minutes he was given a new chair The philosophy of winning together extends to the staffing of its restaurants It is not uncommon for management wait staff and other personnel to move around from one Altamarea concept to another Personnel transferring from a higher end to a mid tier concept retain their salary One of the most distinctive things about our group when compared to others is that our retention rate is very high Fakahany says noting the company has a 90 percent retention rate in all key positions We keep our creativity in the company and move people around they can have multiple careers and grow with Altamarea instead of leaving us Retaining much of its staff throughout its history has helped the company achieve consistency in its food and service My feeling is that the restaurant business is not as kind as other businesses in terms of human capital management as people leave easily and

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1722-altamarea-group (2016-04-27)
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  • Beercation - Food and Drink International
    I m excited to get going with Beacon Hills on the Beercation package Great Expectations Although this is the first year Beacon Hill Hotel Bistro and Harpoon Brewery are offering a Beercation package both Rait and Leahy are optimistic it will be successful What we know in fact is that we always learn every day Rait says We think we have a sense of what people will enjoy I know people will enjoy the Beercation package when they do it Harpoon Brewery also hopes the Beercation package is well received Boston is becoming a great beer destination because of the larger and older companies located there like Sam Adams and Harpoon but also because of its start ups and nano breweries Leahy says If the beercation is about what s available at the destination you can go to Boston and hit all these different types of breweries he adds This is a good thing for craft brewers as a whole 1 Harpoon Brewery 2 Moody tongue 3 Victor Tangos 4 High Hops Brewery 5 Wicked week brewing 6 Highland Park Brewery 7 Fargo Brewing Co 8 American Brewing Co Taste the Love Brewers are not focused on farm to glass beer because it is the popular thing to do The trend has exploded in the industry because brewers have found that using ingredients grown right outside their doors results in a much better product and the end result is the only thing that matters When you get the hops straight from the plant into the fermentation tank or wet hopping as it s called it results in an abundance of aromatics that you never knew hops could have says Matt Ragan master barman at Victor Tangos in Dallas It s exciting the focus on farm to table farm to glass and farm to cocktail because it translates into something better Especially with those wet hopping it s a completely different beer You get so many nuances and things that it s an abundance of flavors and aromatics That is really exciting to get Zach Weakland head brewer and production manager at Windsor Colo based High Hops Brewery says the farm to glass beer movement is dear to our hearts because farming is in his family s blood I grew up on a little farm in Windsor and my mom grew up on a farm in Kansas he adds We get our eggs from chickens our pork from the pigs and beef from the cattle we raise Food comes from your backyard When brewers grow their own hops for example Ragan says you can almost taste the craftsmanship and love put into every glass If you are growing it planting it cultivating it and caring for it from seed to the final product and then harvesting malting fermenting and bottling it the amount of love and care that goes into that is extraordinary he says To me you taste that love in the glass It s an intangible quality that transcends

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1721-beercation (2016-04-27)
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  • Taziki’s Cafe - Food and Drink International
    chief development officer and has a goal of bringing his food to tables across the United States What makes us different is the flavor of our food he says We prep more than 100 items every morning from our homemade Taziki sauce to our own aioli We get up early and prep prep prep and that sets us apart Keeping it Real Taziki s Café became the first franchise to become Responsible Epicurean and Agricultural Leadership REAL certified I ve been REAL since the day I opened and we have been doing it for 17 years now Richards says The goal of REAL certifications is to affect change in the food and foodservice industries by providing market based incentives to increase the profitability of more healthful and sustainable food and beverage To become certified Taziki s Café had to go through an analysis of its restaurants cooking processes product souring and nutritional options We are fresh to order and offer healthy sides Richards says The certification ensures you are not putting a lot of extra ingredients that are unhealthy on the menu We have no fryers microwaves or freezers and that s a big deal We will keep our REAL status every year because that s what we do and I don t see that changing Taziki s Café partners with the Herbs Offering Personal Enrichment HOPE program that grows all the fresh herbs used in the café It s a program for special needs children and we buy from the HOPE garden as our vendor Richards says When school is out the children are paid to come out and tend to the garden The company also hires special needs students in many of its restaurants Parents of the special needs students that Taziki s Café employs can find personal

    Original URL path: http://www.fooddrink-magazine.com/sections/special-focus/1708-tazikis-cafe-2 (2016-04-27)
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  • Featured Content - Food and Drink International
    the Tiger and Detroit The people that come here basically named themselves and we picked up on it Director of Taproom Operations Travis Glenn says They call themselves the Dark Horse Nation In his 25 years in the restaurant industry I ve never seen anything that rivals it Read more Article by Staci Davidson Special Focus 11 May 2014 Bierig Brothers Inc David Bierig CEO of Bierig Brothers Inc sees a few challenges for his business He explains that the economy is not helping the prices on proteins are the highest they ve ever been and veal is becoming more of a specialty item it usually takes up less than 1 percent of meat case in any grocery store Even so Bierig Brothers is keeping at it and the business remains strong by remaining true to its service focus We are always trying to take on new customers and word of mouth is our biggest help Bierig says We are known for the special attention to give to customers with custom packaging We are small enough to ensure strong and close customer relations Based in Vineland N J Bierig Brothers was founded in 1955 by Herb Alfred Jake and Sam Bierig These were the Bierig brothers for which the company is named and each first generation Bierig had a son Now David Bierig and his three cousins are the family s second generation in the business Read more Article by Chris Peterson Special Focus 11 May 2014 Amigos Foods Amigo s Foods is aptly named as the nationwide meat distributor has been a good friend to customers in the industry for 20 years As President Max Hurtado explains the company has become a major success in the industry over the last two decades by concentrating on providing customers with everything they need in terms of protein and providing it at exactly the right time With its emphasis firmly locked on providing exemplary customer service Amigo s Foods has big goals for the future and there s every indication that the company will be able to achieve them The company was founded in Houston in 1994 by partners Francisco Moreno and Rafael Ortega It was opened because Ortega was having a difficult time sourcing meat for his meat market stores from other distributors Over time the fledgling Amigo s Foods grew into one of the largest meat distributors in Houston and in 2001 the company took a chance on entering one of the most competitive markets in the nation when it opened its distribution center in Chicago Over time the company became successful enough to open facilities in two new markets adding distribution centers in Atlanta and Phoenix Read more Article by Jeff Borgardt Special Focus 25 November 2013 West Coast Prime Meats When customers sit down at a high end Southern California restaurant they expect the best and that s what West Coast Prime Meats provides The fact that our principals are from a restaurant background and still involved with

    Original URL path: http://www.fooddrink-magazine.com/featured-content?start=130 (2016-04-27)
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