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".
  • Fountainhead Foodservice Group - Food and Drink International
    on the buildings when the students left for Memorial Day weekend Satisfied Customers Fountainhead has nurtured a loyal customer base Between 70 and 80 percent of our business is repeat Whiffen says noting that these clients include people who he has worked with for many years These include Henry Patterson a foodservice partner in The Delta Group who Whiffen met in the early 1980s At the time Patterson owned a chain of Bel Canto Restaurants When he anticipated growth and opportunities for franchising Patterson sought out a consultation from Whiffen who was working for another firm S E Rykoff Co When the two met Patterson explained that he was trying to determine which pieces of equipment were best for certain applications including sheet pan racked refrigerators He then named two brands of reach in refrigerators and asked Whiffen to tell him why one was so much more expensive than the other Although a previous consultant could not tell Patterson the difference Whiffen could He said Well the first thing that comes to mind is the door on those units Patterson recalls While one brand had plastic on the inside of the door the other brand had a door finished with steel Whiffen also noted that the plastic doors had a tendency to break if they were closed on a sheet pan while it was still extended He knew immediately without my ever saying what I was up against Patterson recalls Long story short this guy is a walking encyclopedia of the features of these pieces of equipment and he understands how these features are relevant to the applications he continues He s also a real gentleman Greg Bradley the director of development at Rita s Catering agrees I ve known Jim probably for 15 years he says noting that he met Whiffen while working for a competitor Jim did all of our design and build out work Today the two work together to meet landlords needs Jim gets above the competition in his service and attention to detail Bradley says He does make my life a lot easier He s one of the top people in this business Bradley also praises Fountainhead s staff for providing the same high level of service I can go to any of the people that work for him and I can get the same quality he says A Blessed Business Fountainhead operates with a family style environment that includes an experienced staff Whiffen says I m surrounded by thoroughbreds he says As a manager and owner I m blessed because I ve got great people Peach and Whiffen recently celebrated 10 years of working together and Project Manager Cheryll Dossas has 20 years of working with Whiffen His wife Project Coordinator Wadad Whiffen also carries 30 years of industry experience This expertise enables Fountainhead s team to quickly develop solutions to its clients problems When we get out in front of our customers we re going to tell them what we re going to

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1607-fountainhead-foodservice-group (2016-04-27)
    Open archived version from archive


  • Producers - Food and Drink International
    in 1965 food manufacturer Popkoff s had an inkling that its authentic old world Russian recipes would be well received outside of its traditional customer base Its current owner and CEO Alex Meseonznik purchased the company three years ago for this very purpose Although Popkoff s Pelmeni savory pasta shells and Vareniki stuffed pierogies are made in the United States its consumer base consists of Eastern Europeans already familiar with the traditional fare A mere hunch however wasn t enough to take the risk and move into wider channels The company needed facts about what consumers were looking for and for that it went straight to the source the buyers Read more Article by Jamie Morgan and Chet Billingsley Producers 15 August 2014 Mentor Capital Inc MNTR About 50 percent of the United States has now learned that if you legalize it they will come The District of Columbia and 23 other states have legalized marijuana in some fashion leading to an industry of marijuana wholesalers and dispensaries and marijuana related product manufacturers New York pushed the United States over the halfway mark as the most recent state to nix an all out ban on cannabis use In July New York Gov Andrew Cuomo signed the Compassionate Care Act which allows doctors to prescribe marijuana in a non smokable form to patients with serious ailments that are recognized by the state on a predefined but flexible list of conditions Cuomo stressed that the new law is in favor of legalizing medical marijuana only Read more Article by Russ Gager Producers 15 August 2014 Kannah Creek Brewing Co Founded in 2005 in an existing restaurant Kannah Creek Brewing Co has since proven its market appeal and built from scratch a 4 2 million production facility called Edgewater Brewery with a second restaurant on the banks of the Colorado River With the area being what owner and Head Brewer Jim Jeffryes calls an outdoor paradise Kannah Creek Brewing is the latest entrant in Grand Junction Colo s populated craft brewing scene In our local area and most all of Colorado it is a more the merrier situation he insists All of us brewers and owners get along very well I think competition in the beer world is all about taste and flavor and not so much about being competitive Some of Kannah Creek s beers have won bronze silver and gold awards from the Great American Beer Festival and the World Beer Cup Both locations serve most of the brews unless shortages develop The menus vary between the two restaurants We do mostly pizza pasta salads and sandwiches at the original and at the new place we had so many requests to provide hamburgers that we designed a kitchen that would do hamburgers hot dogs sandwiches and a little more typical pub food Jeffryes says Read more Article by Eric Slack Producers 15 August 2014 J C Ford Founded in 1945 J C Ford has been there for all the ebbs and

    Original URL path: http://www.fooddrink-magazine.com/sections/producers?start=80 (2016-04-27)
    Open archived version from archive

  • Felbro - Food and Drink International
    we re more interested in Meller describes Recently the company acquired Marsa which is a manufacturer of nutritional products including diabetic puddings gelatins and cake for the hospital industry Feldmar says But Felbro was not interested in stripping the company of its identity Instead We let them keep their name alive not just letting their company disappear he describes It maintained their customers and their brand Going Natural Felbro s customers have expressed interest in buying more all natural gluten free non GMO and organic products Those are things that we re working on implementing Feldmar says But the process can be complicated he admits We have to source all new raw materials reformulate products and come up with new innovative ways to achieve a similar end result he says In addition it is more difficult for natural products to achieve shelf stability without the use of preservatives But that is where our high level of quality control and use of data comes in to help us achieve a similar result Feldmar says He adds that Felbro has achieved certification from Safe Quality Foods under the Global Food Safety Initiative We carefully review each and every process and have an accompanying HACCP Hazard Analysis Critical Control Points plan he states Ready to Serve Felbro has maintained longtime relationships with many of its clients We ve been doing business with some customers for 25 years Feldmar says noting that the company manages this by remaining agile We just have a very quick reaction to their needs he says If they need something produced we ve been able to engineer it very quickly so they don t have a break in their service to their customers Felbro keeps well supplied with superior products Feldmar says At the end of the day quality

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1606-felbro (2016-04-27)
    Open archived version from archive

  • Emergent Construction Technologies - Food and Drink International
    director of engineering and vice president of manufacturing with Sara Lee Meat Group vice president of operations for Webber Smith and Shambaugh and Son Engineering and executive vice president of food processing for CMT Inc I have a passion for the food industry he says The industry has been very good to me Judson s experience includes master planning design and construction of plants that process a wide variety of meats including pork beef chicken and turkey as well as foods including baked goods snack foods coffee and confectionery products What Customers Need Judson and his staff visit plants and then make recommendations for what clients can do to improve production lines and other operations Most companies will come in and ask a client what they want and where they want it he adds I try to figure out not necessarily what the customer wants but what they need Several of Emergent s retrofit projects have presented logistical challenges For instance the company recently replaced a bakery line for a factory in Tennessee that was surrounded by two other operating lines The more difficult a project the more we like it Judson says Emergent was also recently called upon to help one client decide whether pickle or potato chip processing was more economically viable We not only can build factories we can help our clients think through the business strategy of where they should spend their money Judson adds Demand Unleashed Emergent s wide range of expertise has enabled the company to retain business within its industry of choice even during lean economic times With the economy now improving the company is working on construction projects for clients it previously just advised Cangemi notes Right now there s a pent up demand for what we can do Judson adds Five

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1604-emergent-construction-technologies (2016-04-27)
    Open archived version from archive

  • Eddy Packing - Food and Drink International
    past two years The market prices have been at never before seen highs he adds Meat prices fluctuate because of a variety of factors and CFO Ed Smith says the market is influenced today by historically low cattle herds and an increase in consumer demand for protein products These factors have resulted in significant increases in product pricing he adds One way to overcome this challenge is by making sure as a good supplier we are being responsible in managing labor cost to minimize the ultimate impact to our customer To streamline its process and reduce cost Eddy Packing recently automated the blending and packaging operations in its 300 000 square foot manufacturing plant Ryholt says That was all manual so we removed about 16 persons and reassigned them to other tasks in the facility he adds We are working to stay competitive through automation Eddy Packing also uses a high pressure pasteurization system to ensure it is achieving the highest level of food safety available There are always opportunities we are working on that will increase efficiency in our product line Pellerin says Brand Development Eddy Packing produces and sells seven of its own brands Eddy Morales Carl s Southern Maid James Yoakum Ranch and Eddy Foods Eddy Foods celebrates the company s rich 60 year history and offers premium barbecue beef chicken pork and turkey meats Its Yoakum Ranch products are dedicated to the company s roots and embody the Southwestern culture The company partnered with Harley Davidson to develop the Harley Davidson Roadhouse Customs brand Eddy Packing launched 13 meat products in 2014 under the Harley Davidson Roadhouse Customs brand in Walmart stores They are the highest quality items we make Smith attests We use the finest cuts of meat and unique flavor profiles that were developed

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1603-eddy-packing (2016-04-27)
    Open archived version from archive

  • Casa Cuervo - Food and Drink International
    the business When asked what s behind the increased sales Mariscal comments We live what we believe We satisfy all the niches in the market through attractive products and presentation This simple yet smart approach is what kept sales going through the rough economy following 2008 People didn t stop buying Jose Cuervo products they traded down in price Instead of spending 50 on a bottle you might spend 20 instead of buying a 20 bottle you might buy a 15 one he notes If you have products in each niche you re less affected by the economy Interestingly while Jose Cuervo is synonymous with the word tequila the company s margarita line is actually its best selling cocktail In comparison as tequila becomes more recognized as a sipping drink rather than a shooter the consumption of straight up tequila in general is on the rise Basic Tequila Facts There are more than 1 600 tequila brands in the world As a whole there are two categories of tequila 100 percent agave and tequila mixto mixed which is a blend of at least 51 percent agave supplemented with other sugars Both categories are broken down into five types of tequila and labeled accordingly white joven young reposado aged añejo extra aged extra añejo ultra aged Mariscal is quick to clarify that no matter which type of Jose Cuervo liquor is purchased the quality is the same That is produced by the primary ingredients and production he says The product isn t better or inferior when you meet the standards you have quality The differences between these products are simply a matter of taste An extra añejo tequila requires at least three years in the barrel providing a completely different taste experience from a white tequila that is bottled directly after

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1594-casa-cuervo (2016-04-27)
    Open archived version from archive

  • Boston Baking - Food and Drink International
    quality from the time the ingredients are mixed until it delivers products to customers By providing customers with bake shop quality products it can help customers make their bakery programs succeed In addition Boston Baking continues to build on its line of health conscious on trend products as part of its commitment to innovation The company continues to look for ways to grow For example Boston Baking recently expanded its operations into production partnering or contract baking It can work with customers looking to enter into a partnership with a bakery serving as a one stop shop supplier We can provide co packing and production partnering services to large companies in addition to our foodservice and wholesale operations Boschetto says We have national distribution and we ve partnered with QVC Our whoopie pies have really put us on the map and we can private label products for national distribution The bulk of our sales are in New England Innovation is critical for the growth of business so Boston Baking is committed to introducing new product lines and staying on top of health flavor and product trends The company s signature whoopie pie allows it to apply its creative side and develop fun and unique flavors We re creating more recognition around the country with the whoopie pie Boschetto says It is a convenient product that is fun for all ages Boschetto says the company is expanding the whoopie pie line for foodservice companies and manufacturers She says customers can use the product in its savory or sweet form because very little handling is required People like them because they want more products to be user friendly easier to display and looks like it is freshly baked she says We are also working with a partner on developing potential gluten free offerings We always look for new product launches while making items that are still relatable for consumers We put our own spin on products like with the sweet danish pie we launched last year Going for Growth To expand its distribution Boston Baking understands that its relationships require constant contact and the development of new ideas on everything from flavoring to packaging The company works closely with direct customers and with brokers regularly checking in with them to see how it can provide better service An advantage for us is that we can customize and be more hands on because we are not fully automated and can do smaller production runs and unique flavors Boschetto says We have the flexibility to go in different directions The company has established strong relationships with equipment manufacturers too This allows it to find ways to create efficiencies and develop new product lines Two years ago Boston Baking brought in some pastry equipment that helped grow its whoopie pie line and it plans to bring in new finishing equipment this year We analyze our products and where we think growth will be before we bring in new equipment Boschetto says Investments in food safety

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1592-boston-baking (2016-04-27)
    Open archived version from archive

  • Atlas Copco Compressors Canada - Food and Drink International
    were considered necessary for critical applications such as pharmaceuticals food processing and the manufacture of critical electronic components In 2001 the standard was revised A higher Class of air purity was added ISO 8573 1 class 0 In addition measurements now cover all three forms of oil contamination aerosols vapor and liquid providing a true picture of air quality The 2010 edition of the standard confirmed the oil classification introduced in 2001 Atlas Copco has made a point of staying abreast of these developments and the company has acquired the certification according to this latest standard After Atlas Copco asked the TÜV to type test its range of oil free air compressors they were submitted to the most rigorous testing methodologies available All possible oil forms were measured across a wide range of temperatures and pressures The TÜV found no traces of oil in the output air stream Atlas Copco has thereby become the first compressor manufacturer to receive certification for the industry standard of air purity ISO 8573 1 ed 3 Class 0 for oil content Even with the most comprehensive test method no traces of oil were found Both methods are acceptable for aerosol and liquid measurement according to ISO 8573 Part 2 The B2 method samples only the center of the airflow Oil aerosols are registered but oil that sticks to the pipe wall wall flow is not detected Most air compressor manufacturers still prefer this less stringent method The B1 method examines the entire airflow to measure both aerosols and wall flow This comprehensive test method was used on the Atlas Copco oil free air compressors Even so no traces of oil were found in the output air stream There are a number of tests required to qualify for ISO 8573 1 Class 0 The Part 2 test measures aerosols and liquids Testing can be done through partial flow B2 or full flow B1 methods The Part 5 test measures vapors only Both parts are necessary to obtain ISO 8573 Class 0 certification This means that all three forms of oil contamination aerosol vapor and liquid have to be measured Eliminating Risk Only oil free air compressors deliver 100 percent oil free air Atlas Copco developed its oil free air compressors for applications demanding the highest levels of purity Whether a customer s activities are in pharmaceutical production food processing critical electronics or in a similarly exacting industry zero oil means zero risk This includes zero risk of contamination and zero risk of damaged or unsafe products or of losses due to operational downtime Above all zero oil means zero risk of ruining a company s hard earned reputation Atlas Copco s compressors offer reliability and efficiency reducing downtime and maintenance and increasing yield So even industries that are not as heavily reliant on 100 percent clean air appreciate and seek out the value that this technology can add to their business Can oil injected compressors which are sometimes called lubricated coolant cooled or contact cooled

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1590-atlas-copco-compressors-canada (2016-04-27)
    Open archived version from archive



  •