Heritage Frozen Foods Ltd. – maker of CHEEMO® pierogies – has earned a leading position among pierogie producers thanks to its commitment to innovation, efficiency and customer satisfaction, says Taylor Johnson, director of national sales. According to AC Nielsen data, he notes, Heritage Frozen Foods produces four of the top-10 dinner/entrée items within the western Canada grocery category.
Philadelphia-style pizza is similar to other East Coast varieties, like New York or New Haven – thin crust, fresh ingredients, nothing frozen – but with a Philadelphian twist. Acquired in September by Bella Petrella Holding, Westshore Pizza has been bringing that twist to Florida since it opened its first store in 1994 in Tampa and named the company after Florida’s West coast.
Sequoia Orange Co. does not just bend the rules, it challenges them – and it wins, too. In 1993, it won a 22-year court battle against a federal regulation formally called the Agriculture Marketing Act of 1937, or “prorate” in layman’s terms. Prorate was a government program that limited the amount of oranges and lemons Arizona and California growers could sell in that week’s national market. For instance, if Sequoia possessed 5 percent of the market share and the expected demands for that week were 5 million cases, then Sequoia could only produce 5 percent of the 5 million cases for that week.
Selection and freshness are two of the most important keys to success for a supermarket chain, and that goes double in places like the islands of the Caribbean. Unlike mainland supermarket chains, which have relatively easy access to fresh produce and a wide variety of items, supermarkets like Le Grand Marche on St. Maarten have to work that much harder to keep their shelves stocked and their customers satisfied. According to General Manager Kyle Cummings, it is Le Grand Marche’s ability to do that that has made it the largest supermarket chain on the island.
A family business within any industry will benefit from a detailed succession plan to seamlessly shift between generations of management. On the surface, these plans are uniform across sectors. No matter the industry, business decisions regarding the transferring of ownership, who takes over specific positions and the retention of benefits is something every family’s transition plan must address.
Beer is not just one drink any more than wine is – as wine is produced in red, white, rose and hundreds of other varietals, so is beer. It is not just the familiar light lager sold at ballparks, but also pale and red ales, porters, stouts, brown and wheat ales, saisons and hundreds more. However, for long periods in the United States, the average person would not have heard of these varieties.
If there is anyone ready to take the Great American Recession head-on, it is Aslam Khan. The man emigrated from Pakistan to the United States with next to nothing to his name and has ascended to the helm of his own restaurant franchisee powerhouse, Falcon Holdings LLC.
Over the course of the 20th century, progress in the foodservice industry meant figuring out how to make food last longer, taste better and look more appealing to consumers. In many cases, the solution to these problems involved the use of artificial ingredients like preservatives, flavorings and dyes. But with that progress has come the question of whether or not solving these problems creates new ones, especially when it comes to the effect of those artificial ingredients on our health.
Not many cheese steak shops outside of Philadelphia can say they serve an authentic cheese steak sandwich, but the Cheese Steak Franchise Corp. of Hercules, Calif., does. President Steve Oakes and his partner, founder Keith Layton, were born and raised in the Philadelphia area, so they know a good cheese steak when they see one. “We get a lot of comments about the fact that we’re the best in the West,” Oakes says.