archive-com.com » COM » F » FOODDRINK-MAGAZINE.COM

Total: 477

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Christie Cookie Co. - Food and Drink International
    to customers in the retail grocery and hospitality industries One of Christie Cookie s largest customers is DoubleTree by Hilton hotels When a guest checks in they are greeted with a warm fresh baked cookie and we make that cookie McKnight notes Thanks to its success with the DoubleTree the company is aggressively pursuing new customers in the hospitality market along with the in store bakery fast casual market In addition Christie Cookie is always innovating new cookie flavors and plans to launch three new ones in the second quarter of 2016 We re in a competitive environment McKnight says There are a lot of players in our category that make it a challenging market to compete in But we re working with the growth we ve enjoyed With growth comes challenges and it s been a fun exciting place to be in terms of working through those challenges New Connections For the eighth year in a row Christie Cookie will be exhibiting at the National Restaurant Association Show at McCormick Place in Chicago It s a chance to express what our brand is all about who we are and how we re different McKnight says At the NRA Show the company plans to meet new customers solidify relationships with current customers and introduce the brand to others in the industry such as ingredient suppliers distributors and industry experts The company wants to show potential customers how Christie Cookie helps the end user customer and retailers better market its product to purchasers Its foodservice program offers retailers full support by supplying free merchandising materials like display units packaging materials and branding messages that Christie Cookie hopes will not only sell more of its product but also help the customer s brand With the proper merchandising in place Christie Cookie predicts

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1972-christie-cookie-co (2016-04-27)
    Open archived version from archive


  • Carlin Group - Food and Drink International
    are referred to Carlin Group by word of mouth and Alderson believes it is the company s history and reputation in the industry that provides it that opportunity This all equals long term relationships with manufacturers and retail and distributor partners he adds When developing a new relationship with a manufacturer Carlin Group will analyze how the company is performing in the marketplace where it can achieve quick wins and utilize its distributor and retail relationships to push the manufacturer s business to the next level Our vertically integrated organization allows us to focus on not only the large retailers in our market but also each individual independent convenience door Alderson explains We leave no stone unturned Alderson says the industry is still a relationship based business and a vital part of Carlin Group s operation However the importance of data and analytics has become an additional currency that s spoken throughout our nine states and throughout the country he explains Analytics and category management is an important piece as we strive to improve and push businesses to higher heights As the sales arm for its clients Carlin Group uses the latest in technological advancements to provide its customers and retail representatives with the best tools Its retail team uses an iPad application that acts as a mobile team management tool that allows the company the ability to collect real time data in the field while tracking responding and taking action on projects and requests Using this iPad application Carlin Group s representatives can verify distribution and speed to shelf identify out of stock items verify code numbers track point of sale displays and provide real time validation That s technology we have been on the forefront with Alderson notes The company also uses Nielson data planogram software and data

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1970-carlin-group (2016-04-27)
    Open archived version from archive

  • Glacier Restaurant Group - Food and Drink International
    Max Erma s doubled the size of Glacier Restaurant Group so Fuller sees it having an enormous impact on the company going forward It s been a major step in our growth and still very new so we re continually working on it he says Initially preparing for that on a corporate level our priority was to make sure we had enough structure in place to manage it Max Erma s brand history ties directly into the company s overall commitment to maintaining customer satisfaction by delivering diverse and fresh menu options and creating a memorable customer experience It s a brand that fits in with our restaurant portfolio Fuller says It has a long standing community feel to it People talk about it with a sense of nostalgia People remember visiting Max Erma s when they were a kid Glacier Restaurant Group always takes an educated approach in how it plans to grow and where including restaurant innovations and more franchise exploration We re not afraid to take risks Fuller adds We have a lot of interest in some of our brands from existing franchisees and new franchise groups We just want to make sure we don t grow too quickly We want to maintain the infrastructure in place and don t grow beyond our ability to make sure the customer is always taken care of The company is comfortable in its current operations and plans to continue its focus on its existing brands Maintaining its current restaurant concepts is the key focus for Glacier Restaurant Group We just want to make sure we have our systems in place before we think about any other growth Fuller says One of the nicest things about acquiring Max Erma s isn t just about increasing the size of our company but gaining the knowledge and experience from their existing team It has been and will continue to be very beneficial Community Involvement Glacier Restaurant Group may focus on delivering exceptional restaurant experiences but it also lives by a creed of giving back to the community From the highest level at the corporate office to the everyday employee at the restaurant level everyone is perpetuating the company s motto of giving back in some way We are beyond donating time and money and being involved at a planning level with some of these community centers we re involved in Fuller notes We love to hire people who have a passion outside of work that gets them fired up because anything they re passionate about will bleed into their personality and who they are within the work environment Thanks to its dedication to the community Glacier Restaurant Group received the Restaurant Neighbor Award for 2015 from the National Restaurant Association for outstanding community service with restaurants The Montana Special Olympics awarded the company Partner of the Year for its time and monetary investments last year The company has donated more than 30 000 so far in 2016 for many causes such as Habitat

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1969-glacier-restaurant-group (2016-04-27)
    Open archived version from archive

  • BUNN - Food and Drink International
    its international markets The machine grinds coffee beans to make one cup of coffee and boasts two large hoppers for on demand flavors and a third one for an additional flavor This is made for the international market and the reason for that is the size of the cup Wisniewski explains The cup size will be eight to 12 ounces If you look at how Americans drink coffee a 12 ounce drink would be a minimum size Sure Immersion is the second piece of equipment BUNN will be launching this year and its target is the United States The bean to cup machine also brews fresh premium coffee one cup at a time The coffee is filtered through a unique vacuum air infusion extraction control that produces a clean balanced cup with a smooth finish Sure Immersion has programmable portion sizes from eight to 24 ounces and a 64 ounce thermal carafe option Strong Forecasting BUNN manufactures about 50 to 60 SKUs in one year but a lot of that is customization For example we may have a current model but a customer may want a hot water faucet on the machine to use for tea or oatmeal Wisniewski says Maybe they want it on the left or the right side so we come out with that number of products every year because of our ability and willingness to provide a customized solution to customer requests It s one of our unique selling points In terms of pure innovation BUNN launches a couple of new products every year We look at trends around the world and try to stay close with our customers in terms of learning about what they are working on and the latest trends Wisniewski says BUNN prides itself on being the partner of choice for our customers That s very important for us Trends today include single cup brewing and an emphasis on freshness Lately there has been a backlash on prepackaged coffee cartridges in terms of sustainability and how old the coffee could be Wisniewski explains It all comes back to nothing being better than brewing a pot of coffee and smelling it brew With the single cup coffee cartridges you don t get the aroma of the fresh ground coffee brewing BUNN does sell equipment that supports those cartridges but has seen significant growth in its fresh ground bean to single cup machines In addition to working closely with its customers to spot the latest trends BUNN is also a member of more than 30 trade associations around the world International Growth Wisniewski s focus has been on growing the company s international business since he joined the company nearly six years ago BUNN has seen significant international growth with offices now in Mexico Brazil Dubai the United Kingdom Germany and China BUNN employs sales technical and service people at each of its offices around the world to meet its customers needs BUNN s global team of employees teach distributors service teams how to

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1967-bunn (2016-04-27)
    Open archived version from archive

  • Burtons Grill & Bar - Food and Drink International
    delight every guest one person at a time What sets us apart is our commitment to excellence and consistency in our product people always know what they re going to be getting with us Baron Herrera says Founded in 2005 Burtons Grill Bar today operates 11 locations in Massachusetts Connecticut New Hampshire Virginia and South Carolina The company targets the upper casual dining segment which it refers to as polished casual The brand s owners also own and operate Red Heat Tavern a casual dining concept with locations in Wilmington and Bedford Mass We have a price point below fine dining but above casual and that reflects in our products service and ambience as well Baron Herrera says At the time we started we felt that the polished casual segment was underserved Burtons Grill Bar locations offer an ambience typically associated with urban environments to suburban locations We bring an urban feel she adds We feel that people shouldn t have to drive to the city every time they want a great meal All of the brand s locations operate a scratch kitchen We are proud of the product we serve so we wanted to have a scratch kitchen which allows us the flexibility to customize guests orders Herrera says Our business model is about being best in class we want to outperform everyone we are competing with in our segment consistently The restaurants chefs are also given license to be creative in their offerings We give each location the chef at each location the ability to create whim food for their region she adds We want chefs to have autonomy within their four walls and want them to run their own location as if they own it Creating a Culture Burtons Grill reinforces its food preparation and service philosophies through an extensive training program In addition to the training provided to wait staff and hourly employees all managers undergo a 10 week training that brings them from the back to the front of the house Baron Herrera says Managerial training covers administrative functions as well as the responsibilities of every hourly position Wait staff mirror experienced staff members and also do trial runs where they serve managers The majority of the company s managers are promoted from within We believe in creating a strong culture of people which we feel is important to our success and will be extremely important to our future growth Delighted employees equals delighted guests she adds Links in The Chain During training the company emphasizes what it refers to as its seven links to quality sourcing receiving storing handling executing expediting and validating These links are something we talk about daily Baron Herrera says If something doesn t look or taste right we want to be able to go back to the chain and look at what went wrong The company s vendors play a role in ensuring it can provide a high quality of food and service Several of Burtons vendors have worked

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1966-burtons-grill-bar (2016-04-27)
    Open archived version from archive

  • Kirschenman Enterprises Inc. - Food and Drink International
    the largest providers of fresh potatoes in California In addition to potatoes the company grows packs and ships table grapes watermelon stone fruit peaches and nectarines Kirschenman Enterprises farms more than 6 000 acres in the state s lower San Joaguin Valley of which it owns roughly half In addition the company operates a dedicated packing and cold storage facilities for potatoes and grapes Kirschenman Enterprises provides fresh produce to most of North America s largest retailers Table grapes are also shipped worldwide by ocean freight to customers in Asia New Zealand and Australia Wayde Kirschenman notes Keeping Up Several recent investments are helping Kirschenman Enterprises improve its operations and keep up with the latest developments in its market One of the biggest industry trends influencing the company is the move toward organic produce The company is also in the process of certifying many of its products with the Non GMO Project a national nonprofit effort to identify genetically modified products and ingredients We re converting some of our crops into organic production because of customer demand Wayde Kirschenman says We are striving to better understand that end of the business as well as the natural non GMO movement Crop diversity and keeping up with consumers tastes are also important to the company The company regularly replaces plants with new varieties of fruits and vegetables with improved flavor profiles We re constantly trying to grow new varieties of potatoes grapes or other crops he adds The company is also staying abreast of its retail customers requests for new packaging The company provides different sizes and styles of bags clamshells and other packages for its products Kirschenman Enterprises markets potatoes grapes and other products both under its own brand name as well as private label brands It seems like the dimensions

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1963-kirschenman-enterprises-inc (2016-04-27)
    Open archived version from archive

  • Hawaii Coffee Company - Food and Drink International
    sell well My point is Hawaii is core to our existence and that s what makes our company so unique Securing Supply Hawaii Coffee is the largest coffee roaster of Kona Coffee in the world and Hawaii s leading coffee supplier The company owns a coffee mill in the Kona District where it buys the Kona cherry and mills it through a wet mill process We buy from hundreds of farmers in the Kona District paying a fair price that literally puts millions of dollars into the community Dinell explains We are our only customer of the mill so when it comes to our facility in Honolulu we roast it under the careful eye and taste of our roast master having controlled the entire process from picking onward Owning and operating its own mill allows the company to stay close to the farmers and its supply Hawaii Coffee buys about 20 percent of the entire Kona crop according to Dinell The mill helps us control and ensure we have a continuous supply of a scarce resource he explains The entire Kona crop is about 3 million pounds of green beans annually By comparison Brazil by itself produces 6 billion pounds of coffee and is the largest producer of coffee in the world Because there are always challenges in the supply chain Hawaii Coffee says that its great partnerships with suppliers are key to its success as a global company I use the word partner because if you look at suppliers as vendors you don t have much of a relationship Dinell explains Partners know each other s business and are there when you have that special request The supply chain is critical and having great partners who are suppliers is essential And this is where Aloha begins Hawaii Coffee develops and maintains its supplier partnerships through constant contact and ensures it has frequent opportunities to meet in person I make sure to start the conversation by asking them what we should be doing and if they are happy with things Dinell says I also ask them what suggestions they have to improve It is only through that communication will you stay on top of trends and the latest innovations And it s a key part of doing business in Hawaii That s why it s called the Aloha State Tackling Trends Hawaii Coffee prides itself on innovation and experimentation with new flavors and blends The company will soon be launching a mango and kiwi flavored tea for its Hawaiian Island Teas brand The trend in the food industry is all about continual innovation Dinell adds This flavor innovation has extended to the company s coffee lines as well While vanilla macadamia nut remains the company s No 1 flavored coffee it continues to meet consumer demand with new flavors It s important that we are meeting the customers needs Dinell says There are some coffee aficionados who look down on flavored coffee and my response is that we do it

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1962-hawaii-coffee-company (2016-04-27)
    Open archived version from archive

  • Full Moon Bar-B-Que - Food and Drink International
    throughout the employees Fine Food Full Moon is set apart by its menu Maluff says Unlike some competitors its locations feature a firewood burning pit that they cook pork chicken and ribs on Although it can be expensive to have wood burning in the pit for 12 hours daily it reflects the type of commitment and passion the concept was founded on That s true blue barbecue Maluff declares We re not here to cut corners We re here to do it right He also highlights its Chow Chow a spicy sweet relish that is a staple in Southern kitchens We put that on every sandwich and every plate he states noting that it is popular with customers We also sell it via retail through many grocery stores The restaurants also offer smoked chicken wings which appeal to consumers looking to eat healthier We marinate them overnight he says They re delicious and served with our own Alabama white sauce Full Moon is also known for its famous Half Moon Cookies which are made from scratch and baked fresh daily We dip half of the cookie in rich melted chocolate Maluff says We sell about 4 million cookies a year A New Level Full Moon is proud of its catering business which Joe Maluff has grown to serve clients with a fleet of 53 vehicles However It s all about our personal relationships with the customer he asserts We just take care of them as if it were our family function He adds that this involves going beyond the extra mile If you really don t have anybody that provides tables and chairs for your event we ll do that for you with no extra charge he says We ll give them whatever they need as long as we get

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1961-full-moon-bar-b-que (2016-04-27)
    Open archived version from archive



  •