Issue link: http://osercommunicationsgroup.uberflip.com/i/261583
Lee M. Oser CEO and Editor-in-Chief Steve Cox Kate Seymour Senior Associate Publishers Kim Forrester Lyle Sapp Associate Publishers Lorrie Baumann Editorial Director Brandon Derrow Jennifer Miller Associate Editors Valerie Wilson Art Director Yasmine Brown Graphic Designer Selene Pinuelas Traffic Manager Paul Harris James Martin Bill Morris Robert Valencia John Wilkinson Deborah Yarbrough Account Managers Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2011. All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520-721-1300/Fax: 520-721-6300 www.oser.com / www.foodequipmentnews.com R e s t a u r a n t D a i l y N e w s S u n d a y, A p r i l 3 , 2 0 1 1 4 Table Talk Pies, Inc. has been baking snack and dessert pies since 1924. As the changing needs of consumers have evolved, so have the product offerings of Table Talk. In the early 1920s through the 1970s, a Table Talk dessert pie was considered by many to be the perfect end to the tra- ditional family dinner. As families became more mobile, Table Talk began baking the perfect "take anywhere snack," a single-serve snack pie. Mom put the snack in lunchboxes for the kids to take to school. She put snack pies in lunches for Dad to take to the office and they were always available for a snack anytime at home. Today's consumers are faced with less family time and fewer dollars in their food budget, and family dinners are becoming a rare event. To help make these dinner occasions more special, Table Talk is offering a new, smaller size 6-inch pie suited for today's smaller, on-the-go families. Table Talk's new 6-inch pie provides small families or couples with a favorite dessert anytime of the week. Pie is no longer a dessert for special occasions. The new 6-inch pie fits into today's family's everyday budget, provides a portion for three people and brightens up any meal without leftover servings or waste. Available in best selling flavors of apple, blueberry, and lemon meringue, Table Talk added strawberry rhubarb in the summer of 2010. Table Talk's experience and commitment to provid- ing the freshest, premium quality products for today's families make it the best choice for your pie supplier. Contact Table Talk Pies to answer your questions or to develop a pie program that meets your requirements by calling 508-798-8811. Energy brings us the comforts of life and propels the engine of industry. It creates opportunity and affords us the power to make human connections. Energy enables us to create, shape, improve and deliver. It sustains our lives and provides the economic growth that we depend on. Your customers depend on you. And your business depends on energy. Great Eastern Energy offers an array of options such as fixed and variable rate plans, customized budget plans based on your annual energy consumptions, and short and long term contracts to name just a few. Great Eastern Energy's track record— established on more than 40 years of industry experience—speaks for itself. Since its inception in 1993 as a premier energy provider to the New York Metropolitan Area, Great Eastern has cemented a reputation as the preferred provider of natural gas and electricity service to thousands of commercial and industrial customers in New York, New Jersey and Connecticut. Great Eastern Energy's innovations in managing commercial and industrial energy applications extend to all walks of American life—department stores to restau- rants, hospitals to schools, the corner phar- macy to the nearest airport. Energy's great- est value comes when it is selected and used intelligently and with care. Great Eastern Energy offers practical, efficient power solutions that fit the demands of real life. For more information, please call 888-651-4121 or visit them online at www.greateasternenergy.com. GREAT EASTERN ENERGY: REAL ENERGY, REAL PEOPLE TABLE TALK'S PIES HAVE EVOLVED ALONG WITH THEIR CUSTOMERS AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH THE NORTHWEST FOODSERVICE SHOW We're proud of our products and it's really a thrill to see that same level of accept- ance from the buyers and consumers. But we're not just a cookie dough company… In 2005, we acquired an award-winning dessert and gourmet pastry company and have since grown those sales by over 100 percent. In 2008, we likewise acquired a notable cheesecake company which pro- vides upscale products to both domestic and foreign markets. Bottom line: we're a one-stop shopping experience for cus- tomers ranging from delis and supermar- kets to white tablecloth restaurants. RDN: What would you say makes your company unique? LF: We found that our best path of growth is when we listen to our cus- tomers and provide them products that they know will sell in their markets. Their markets, and not us, are the predic- tors of what we provide at what cost. We don't dictate trends … we listen and learn from them and when we hear the mes- sage, we go to work making new things … not remakes. RDN: Describe your current marketing strategy. LF: It's no different than most … to try to identify, locate and focus on profitable markets. The only difference David's Cookies (Con't. from p. 1) between us and them … is we do it bet- ter. We're really hooked on innovation and customer service … not just in words but in real measurable accom- plishments. Ask any of our customers. RDN: What do you anticipate to be your greatest challenge in the year ahead? LF: Our biggest challenge is the mush- rooming cost of foods worldwide. From the wheat field to the table, we all feel it. Here at David's, our goal is to focus on cost reduction without compromis- ing quality and consistency of our prod- uct. For that reason, we have heavily invested in new equipment technology, employee improvement programs and by buying our raw materials smartly. RDN: Are you introducing any new products? LF: Some of our newest introductions are Old Fashion Cinnamon Rolls and World Class Danish. Both product lines were developed using formulas written in the 1950s when good meant good. These are not 'me too' products, by far! RDN: Where's David's going? LF: David's will go where the markets take us but one thing is for sure … we're just not a cookie company anymore! For more information, call David's at 800-217-2938 or visit www.davids cookiescorp.com. BAKTO FLAVORS PROVIDES EDUCATION IN A BOTTLE FOR CONSUMERS An interview with Daphna Havkin- Frenkel, Director of Research & Development at Bakto Flavors LLC. RDN: Tell our readers about your com- pany. What's your main line of business? DHF: At Bakto Flavors, we make natural flavors for gourmet chefs. We make vanilla products including extracts, a line of herbs and spices for baking and natu- ral preservatives. We sell internationally to top hotels, restaurants and specialty stores. We have strong ties to vanilla growers worldwide and are committed to delivering pure, high-quality products. RDN: What would you say makes your company unique? DHF: Bakto Flavors is a science-based company. I have a Ph.D. in Food Science, and as Director of Research & Development I use my background to ensure the highest quality goods. To achieve this, we use the latest techniques and technologies for extraction, drying and preservation. Beyond that, we think its important to educate consumers. We call it "education in a bottle". In addition to pro- ducing and selling products, the company carries out meetings, symposia and work- shops on flavors, preservatives, antioxidants and antimicrobials. Bakto also offers con- sultancy on natural products, preservation and post-harvest of fruits and vegetables. RDN: What distinguishes your products from the competition? DHF: We're a young company with an eye on the future. We are up-to-date on new developments in science and technol- ogy and their applications. Our products have it all: they are natural, kosher, gluten- free, allergen-free, GMO-free and we never use added sugar, corn syrup or col- ors. But Bakto is more than just its prod- ucts: the company is about the people behind the products. We're a small com- pany—we currently have seven employ- ees—but together we have a broad knowl- edge, and while we focus on technology to push our offerings forward, service is also a top priority. We are always available to our customers. We don't just want to help them bake a cake like Grandma used to— we want to make those cakes even better. RDN: How do you keep your company moving forward? DHF: Bakto Flavors is only a few years old, but in those few years we've enjoyed double-digit growth. We believe that the more familiar customers become with our products, the more they will appreci- ate them, and the better we can do. That's Continued on Page 5