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  • Featured Content - Food and Drink International
    its product line Evans says Read more Article by Janice Hoppe Special Focus 27 September 2015 Boston Showcase Co With its roots in carpentry dating back to 1913 Boston Showcase Co BSC is still a thriving family business more than 100 years later BSC did continue to build showcases for the Mr Donut chain into the 1970s when it was purchased by Dunkin Donuts but the company today focuses primarily on designing new kitchens and supplying customers with regular smallwares deliveries The company prides itself on the ability to serve many roles for myriad clients The company was started 102 years ago by my grandfather Max Starr President Alan Starr says He was a carpenter hence the name of the company and for 40 years Boston Showcase Co built showcases and store fixtures primarily for retail stores We gradually got into building bars which led us into the foodservice industry Read more Article by Chris Petersen Special Focus 27 September 2015 Auvil Fruit Co The Auvil Fruit Co has been growing more than apples and cherries since 1928 Over that time the Orondo Wash based company has cultivated a strong reputation as one of the best growers of premium apples and cherries under the Gee Whiz label According to Plant Operations Manager Walt Hough the company strives to provide its retailer customers with fruit that is worth the price they pay for it and is worth the investment Auvil Fruit Co makes into its orchard operations Along the way the company continues to work hard to live up to the forward thinking example set by its founder and continuously improve its operations The company was founded by Grady Auvil and his brothers Robert and David who purchased 22 acres of land in Orondo to establish their own fruit orchard Although the land was full of rocks and sagebrush at first the Auvil brothers cleared it and soon had a thriving orchard of apples and apricots By 1977 the orchard had grown to more than 250 acres on which the company grew apples cherries nectarines pears and peaches Read more Article by Russ Gager Special Focus 27 September 2015 Anestasia Vodka The spirits market is as subject to trends as any other consumer product and for a while it was flavored vodkas and not just fruit flavors but even ones usually found on top of desserts Now that trend has passed and Anestasia Vodka is emphasizing its smoothness Originally we launched Anestasia Vodka as a so called Sensational Spirit CEO Yuliya Mamontova explains It was a flavored vodka It had a numbing effect and many consumers described it as a vodka having a cooling effect of a menthol but without a minty taste After about a year on the market we reformulated the original Sensational Spirit and relaunched a non flavored version of Anestasia Vodka Read more Article by Jim Harris Special Focus 27 September 2015 Altamarea Group As a child born in Egypt and later growing up in Europe Ahmass

    Original URL path: http://www.fooddrink-magazine.com/featured-content?start=90 (2016-04-27)
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  • Featured Content - Food and Drink International
    August 2011 Banks Holdings Ltd After more than 50 years Banks Holdings Ltd is Barba dos largest beverage group CEO Richard Cozier says We ve certainly done a stellar job he states We command 75 to 80 percent of the beer market Based in Wildey Barbados the firm is the holding company for B B Distribution and three manufacturers Banks Barbados Brewers Ltd Barbados Bottling Ltd and Barbados Dairy Industries Ltd Read more Article by Chris Peterson Special Focus 05 August 2011 Arista Industries There are few things more valuable in the food industry than reliability Consumers rely on manufacturers to produce safe high quality foods and in turn the manufacturers rely on their suppliers to help them live up to that promise When a distributor like Connecticut based Arista Industries can boast a history of more than 80 years of service its customers know they can rely on it That s been one of the major keys to success for the family owned company according to CEO Steve Weitzer Read more Article by Chris Peterson Special Focus 05 August 2011 Allied Specialty Foods Allied Specialty Foods started out as a small operation producing raw thin sliced steak for food service customers Over the past 50 years however the company has diversified to include chicken and sausage sliced in a number of ways Although the company has changed over the years Vice President Darren Buseman says it still considers itself a niche company and that doesn t bother it one bit because it means there is one thing it s better at than anyone else Whether you want to or not you fall into a niche that you re good at he says Read more Article by Lori Sichtermann Special Focus 05 August 2011 Glacier Restaurant Group Even at the

    Original URL path: http://www.fooddrink-magazine.com/featured-content?start=320 (2016-04-27)
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  • Flirting with Danger - Food and Drink International
    1 choice If you re not the overdog though there might be advantages to drawing a distinction that might raise your profile 2 Would punching up potentially reduce the competition to just you and the top dog One advantage of direct comparison is illustrated by the recent Taco Bell breakfast promotions they re underdog ish in the morning and they re offering themselves as an option to McDonald s specifically and very clearly They don t mention McD s name but they use clown imagery and reference things like a Meh Muffin which might sound to a jury of one s peers like a slurred version of the word Mc Muffin Clearly they re comparing Taco Bell not known for breakfast to the dog whose breakfast is legendary Result They imply it s a two restaurant race and that they re the only other decent alternative Forget all the other fast food breakfasts Strategically insidious and potentially effective 3 Do you have any kind of proof Not just members of the bar association average sitting at home citizens wonder what you base your claims on Was there a study Who did it Dunkin Donuts ran ads a few years ago quoting a national taste test where people preferred their coffee to Starbucks Friends don t let friends drink Starbucks with the URL DunkinBeatStarbucks com The underdog effectively established their credibility by comparing themselves to a leader and offering statistics from a survey of 476 adults in 10 cities conducted by A G Research to back their claim up if you chased the fine print Domino s introduced oven baked sandwiches citing a national taste test where Domino s Beat Subway 2 to 1 Subway of course didn t like that and sent a cease and desist letter In a subsequent commercial the president of Domino s acknowledged receiving the letter and put it in the oven where it caught fire Then he defiantly called out to the camera crew to run the previous ad which made the original claim It s done with dry humor and it s pretty engaging In the end Domino s looks playful and Subway looks defensive Or does Domino s just look like jerks 4 Will your customers enjoy it if you look like jerks Who are your customers Will they find a good natured one upping charming Are they the people who gather around a cafeteria punch fest yelling Fight Fight Fight Or are they the more restrained people shaking their heads and getting the heck out of there Arby s hired legendary detective Bo Dietl to investigate where Subway slices its meat He was shown standing in front of a Subway with the awning logo almost blurred out but the Subway logo was still visible beneath the blur He never mentioned the name aloud but there was no doubt whom Arby s was taking on When he reveals their meat is sliced in Iowa instead of in the store many viewers reportedly felt

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1949-flirting-with-danger (2016-04-27)
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  • Edible Innovation - Food and Drink International
    have become well known for our savory products Carella says Our savory pretzels have no sugar are a vegan product and are really tasty We use complex ingredients to mask the flavor of cannabis Some companies edibles are made with ingredients that might be carcinogenic fattening and unhealthy and Auntie Dolores prides itself in eliminating those substances It packs in super food ingredients and whole plant extracted cannabinoids creating edibles that the company says taste good and are good for you A Holistic Approach OM Edibles founder Maya Elisabeth s first job out of college was working in a dispensary I established OM in 2008 and we make about 30 different products 15 are edibles she says We happened to evolve as an all female grow collective With steep competition out there today Elisabeth says OM differentiates itself in northern California because of its ability to see cannabis as a super food and healing herb It also understands the potency of the medicine and combines cannabis with super food to make a superior product OM s Cannabidiol CBD Raw Sipping Cacao took first place in the CBD Edible category at the 2015 Nor Cal Cannabis Cup its Peanut Butter and Puffed Rice Truffle took the 2011 Cannabis Cup for best edible and its Treehugger super food cluster of almonds pecans and hemp seeds took third place in THC Edibles at the 2015 Nor Cal Cannabis Cup OM has more cannabis products to release in 2016 including some geared specifically to women and others that will give patients more choices I think what you can expect for next year is a lot more innovative creative and holistically complete medicines Elisabeth says for what OM and the industry as a whole will bring to the marketplace Most people may think typical Californian patients are looking for only farm to table or organic foods infused with cannabis but Elisabeth says in reality most patients are on a budget and looking for something economical to get the most amount of medicine for the lowest price Edibles Education Because patients are looking for budget friendly edibles Elisabeth says education and showing people how to use cannabis infused edibles is important We are working on making it as affordable as we can but high quality ingredients can be expensive she says We look at what the most compassionate price is that I can do We try our best to talk to the staff at the dispensaries to education patients and do so on our website and social media That s something we look forward to doing more Elisabeth says she also points patients towards instructional videos and documentaries for further education It s a small rippling effect and little by little we are correcting and teaching people she adds We can help someone use a topical for the first time and teach them you don t have to get high to find relief When cannabis is called a drug it hurts my heart because it is

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1929-edible-innovation (2016-04-27)
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  • The Platform Strategy - Food and Drink International
    I want people to see what my product can do for their cooking then recipes are a worthy content investment But don t just blast them everywhere take that idea and apply it to the following steps 2 Remember why people are on certain social networks Facebook I m here to see what my friends are up to what people are talking about or to learn about what s happening in the world Pinterest I m here to find things to do or buy If it serves my purpose I ll pin it If it s unique or surprising I ll immediately click through to the website to see how they did that Twitter I m here to talk to people find out what s going on and share my opinion Instagram I m here to eavesdrop be inspired and get a glimpse of a world that s not mine 3 Know how the same content example a recipe needs to be regarded differently for it to be well received Facebook This recipe came up at just the right time given where my head is at right now and what s going on in the world Pinterest This recipe is explicitly telling me why it s relevant and why I might find it useful I know exactly where to pin it too Twitter This recipe struck a cord with certain food bloggers or influential people I followed so I should check it out Instagram This is what it would look like if I made this recipe in my own home I need to try that 4 Make small tweaks to your content to tailor it correctly In a perfect world you have your target audiences desired platforms and a content calendar mapped out before you even tackle creating your content If you can t afford to reshoot consider graphic treatments and the copy for your content Assess how they can be tweaked so the content looks more relevant to specific platforms Take one recipe photo and adjust the cropping apply filters for Instagram and take more time looking for relevant hashtags so it will appeal to the right people Call out the unique features of the recipe on Pinterest and use graphics and text to make its attributes more noticeable keeping in mind how people may be pinning it for later 5 Consider downsizing your social presence If you know you can t for example get your recipe tested by some food bloggers before it gets out into social consider if you really need to put it on Twitter at all If it s not possible for you to get different image assets for Instagram from the same recipe is that really the place for your heavily branded recipe image Consider the platforms and where you really want to be given your goals Take a look at your long term content calendar and assess which platforms make the most sense Do you really want to take the time to invest

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1920-the-platform-strategy (2016-04-27)
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  • Supply Chain Changes - Food and Drink International
    capacity in the face of heightened competition Regardless of the pace of adoption of trend driven sourcing one thing is indisputable unprecedented investment opportunities exist in the sourcing arena this year Why Because current low commodity prices enable restaurants manufacturers and suppliers to funnel working capital into their funds for new sourcing strategies in 2016 There may never be a better window of opportunity for making upfront investments to production and distribution infrastructure Related ongoing costs will become more manageable over the long term as the entire industry shifts to a new normal These changes are daunting but companies who do not make them risk losing relevancy in the eyes of consumers and ultimately marketshare Traditional supply chain management marked by decentralized and manual processes moves slower than today s leading brands require to meet evolving consumer demands Meeting these demands while ensuring profitability can only be achieved with intelligent supply chain management powered by technology There are four key areas where supply chain technology can help restaurants meet the challenges and mitigate the risks inherent in shifting to humane natural foods Managing Costs and Visibility All major food brands monitor commodity markets to utilize hedges and manage costs but today s market volatility necessitates moving beyond simply controlling costs to managing operating margins This requires a comprehensive real time view of information across the supply chain The right supply chain technology platform provides managers with an understanding of the drivers for cost changes and enables them to analyze what if scenarios to identify cost savings and trade off opportunities Without updated accurate information on costs capacity and what second tier suppliers expect in the future restaurants and food manufacturers cannot ensure profitable responses to trends and volatility Companies with the right technology platform can establish visibility and predictability in their business that wouldn t otherwise exist today Ensuring Supply Given the dynamic nature of food trends supply chain professionals need to make real time plan adjustments in the face of demand fluctuations and supply bottlenecks Supply chain technology must provide integrated visibility into store sales inventory and supplier capacity to prevent stock outs or conversely excess supply Restaurants chains should also ensure technology gives them the data necessary to make intelligent decisions on when to launch promotions new products or limited time offers given supply constraints or surpluses Confirming Compliance As we know consumers are closely watching the claims that brands are making regarding fresh natural and humanely sourced food If a supplier invalidates those claims by deviating from regulations it can spell disaster for the brand In this environment managing suppliers and maximizing their performance requires sophisticated tracking and analysis that extends well beyond traditional capabilities To ensure supplier compliance companies should invest in technology that enables them to achieve visibility into supplier operations and capacity while also delivering supplier benchmarking and performance rewards Enabling Collaboration Companies across the extended supply chain restaurants manufacturers and their suppliers face tremendous external pressures in keeping up with these trends A

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1918-supply-chain-changes (2016-04-27)
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  • Industry Compliance - Food and Drink International
    a person employed by the bar to further encourage patrons to purchase additional drinks Retailers were given incentives and things of value to sell additional products Lawmakers charged under the FAA Act to promote temperance were concerned with a return to pre Prohibition excess and thus provided separation between manufacturers and retailers The goal was to insulate retailers from undue influence by manufacturers by prohibiting manufacturers from owning an interest in retailers and from giving things of value to retailers There are of course exceptions to the rule The TTB regulations and interpretive rulings provide an illustrative lists of things of value that do not cause a violation of the FAA Act Further the TTB has taken the position that complete ownership of a retailer by a manufacturer does not cause a tied house or exclusive outlet violation As discussed below these exceptions and the regulatory authority left up to the states have given rise to a complex system of regulation that differs in every state State Laws The 21st Amendment gave the states the power to regulate the alcohol industry generally as the states saw fit Therefore the alcoholic beverage industry is further subject to different laws for each state State laws generally strengthen the three tier system created under the FAA Act by imposing additional restrictions on each tier The laws also provide a regulatory framework for retailers that is missing from the FAA Act For example in some states a manufacturer may not act as a retailer at all and may not sell its products even at its production facility Some states allow for limited self distribution by manufacturers while other require all alcoholic beverages to be sold through distributors States may treat beer differently from wine and liquor and may treat large manufacturers differently from small

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1892-industry-compliance (2016-04-27)
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  • Roots Conference - Food and Drink International
    t really happening here the way it should he explains The theme of this year s conference is Taking Action with a goal of providing tangible solutions inspiring thought provoking conversations exchanging crucial information and developing powerful connections among people from across the globe There is a lot of networking happening Jones says Someone might be working on something similar to you Our speakers talk about what they are working on and after the talks anyone who wants to take that further can go and sit with them to take it to the next level Let s Talk The Roots Conference invites a different group of speakers every year to talk about what they are doing For example Rabbi Alexander Rapaport co founded the first kosher food kitchen in Brooklyn N Y and partnered with Jones and The Chef s Garden to receive fresh produce This was particularly meaningful to me and really struck me Jones says In my mind I thought if someone was hungry for food they would be grateful for a warm meal I never considered the reality that someone may have a religious conviction and may not be able to consume that meal without jeopardizing their religious convictions One of goals at The Chef s Garden is to minimize waste and Jones looks for every opportunity to reduce it Produce that is still great quality but may not meet the grade is shipped FedEx for free to the kosher kitchen In the meantime we get a great product to folks he adds It s this type of example of things that can happen when you network There is no telling where this ends up because there are so many networking opportunities Topics at this year s conference include global waste fermentation the potential for seaweed to change the world the chef activist and clean water for everyone It s not about growing to some giant number Jones says These powerful and effective conferences are focused on a particular goal That goal is really not about growing to a number but continuing to make an impact socially environmentally and sustainably The future is going to be driven by collaboration All of us is smarter than one of us During the conference attendees will eat their own words There is a panel where they talk about food waste and ways not to be wasteful with things most people might throw away says Stephenie Medina account supervisor at Bread and Butter Public Relations There is a meal that will be made from food waste type of items Attendees can sit down see and eat food prepared in a way that maybe they hadn t thought about They are seeing and engaging in what they are talking about The Chef s Garden Jones is considered a pioneer of the sustainable agricultural movement and continues to keep the family run farm The Chef s Garden on the cutting edge of the produce business He says his family s 300 acre vegetable

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1770-roots-conference (2016-04-27)
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