Although commercial fryer manufacturer Ultrafryer Systems offers customizable fryers to ensure customers can easily produce their desired food, some features remain constant. The company’s products are well-known for superior shortening management, fuel savings and quick recovery times.
Castella Imports Inc. is one of the largest importers of specialty foods in the United States. “Through hard work and dedication, Castella offers the highest quality products, which exceed industry standards, with unsurpassed packaging, pricing and distribution,” President and owner Bill Valsamos says. The Hauppauge, N.Y.- based firm provides a variety of products such as antipastos, beverages, bread crumbs, bruschettas, cheeses, flavors, food colors, olives, olive oils, sauces, specialty foods, spices, vegetables and vinegar.
For most companies operating in the food industry, a common drawback is deciding whether to focus on quality or quantity, as most find it nearly impossible to achieve both and remain profitable. Thanks to best business practices and a corporate commitment to exceed its customers’ expectations, Seattle Gourmet Foods (SGF) is one of the exceptions, General Manager Tom Means says.
Joe’s knows its stone crab. A crab that, “for years, nobody understood,” says Dave Quillen, Joe’s operating partner. Today, Joe’s Seafood, Prime Steak & Stone Crab works in partnership with Joe’s Stone Crab, the legendary restaurant in Miami Beach that opened in 1913. Joe’s Seafood, Prime Steak & Stone Crab offers its unique seafood and steak options in two locations, in downtown Chicago and on the Las Vegas Strip.
As president and CEO of Pier Fish Co Inc., a seafood processor that has been in business for 100 years, Barry should know. Founded by James Barry in 1910, Pier Fish was originally located on Atlantic Avenue on Boston’s industrial waterfront. James’ son Jim took control of the business in the late 1930s, and it is currently under its third generation of Barry management with Richard and his four brothers: vice presidents Jim, Michael, Kevin and John. The headquarters moved to New Bedford in 2001, and Richard’s daughter Jessica currently makes up the fourth generation, acting as vice president of research and development.
In today’s hectic world, the art of dining is taking a hit. Squeezed for time on all sides, on-the-go consumers are grabbing their food and going.
“This trend is not necessarily new, it just continues to grow every day,” observes Paul Naiman, vice president of sales and marketing for portion-control product manufacturer Thermo Pac LLC. “Arguably with the most recent economic problems, consumers are continuing to eat out, but they may not go to the sit-down restaurant as much. They’re going to fast-food and fast-casual dining. It’s all about our busy lives.”
Dr. Praeger’s Sensible Foods is a brand beloved by vegans, vegetarians, kosher food eaters, gluten-free dieters and the average consumer living a sensible lifestyle. The food brand is distributed across the states and internationally in Canada, South America and Israel. It began in 1994 with the goal of serving a then under-served market where bland, soy-based products reigned supreme in health food aisles. But behind this simple concept of healthy food to match healthy lifestyles is an almost unbelievable story of two cardiac surgeons by day and recipe makers by night.
Eggs are universal on most restaurant menus and consumer shopping lists, but a widespread fear of salmonella poisoning has somewhat damaged their reputation or at least hindered their potential for new applications and further growth. Quick-service and fast-casual restaurant chains, for instance, are hesitant to work with raw eggs for fear a salmonella outbreak could be their undoing. If restaurants and consumers were guaranteed a safe egg each and every time, would their fears subside? Greg West, president of National Pasteurized Eggs Inc., thinks so.
Much like the French uphold fine cheese and wine as part of their culture, Latinos view the tortilla as an integral part of theirs. “Stone-ground tortillas are the most authentic of the tortillas and they are a very personal item in the Hispanic culture,” says Joe Guerra, vice president of Rudy’s Tortillas – one of the largest corn and flour tortilla manufacturers in the United States. Its products are sold through large food distributors to foodservice clients across roughly two-thirds of the United States and 10 countries.
Today’s consumers want to enjoy healthier versions of their old favorites for a good value, which can prove to be a daunting challenge for casual dining restaurant chains. Sunrise Foods LLC uses innovative technology to create par-fried chicken products at lower costs and that adhere to the latest health trends.
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