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C o n v e n i e n c e R e t a i l e r S h o w D a i l y 5 5 S a t u r d a y, O c t o b e r 1 2 , 2 0 1 3 In January, Dunkin' Donuts began recruiting multi-unit operators for Los Angeles, Riverside, San Diego, San Bernardino, Ventura and Orange coun- ties, with a long-term goal of having more than 15,000 Dunkin' Donut restau- rants in the United States. In addition to traditional restaurants, the company is actively identifying franchisees to open a wide range of non-traditional venues including colleges, universities, casinos, military bases, supermarkets, airports and travel centers. Frontier Group, led by local busi- nessmen Dan Almquist and Robert Jonas, signed the company's first California development agreement to develop 18 restaurants in Central Orange County and the South Bay Coastal region of Los Angeles County. Gary Haar, an existing Dunkin' Donuts and Baskin-Robbins franchisee with six locations in New Jersey, and his partner, Steve Silverstein, will develop 10 restaurants throughout the Westside, Santa Monica, Hollywood and Malibu in Los Angeles County. Danny and Coby Sonenshine, Founders of Prell Restaurant Group, plan to develop 16 restaurants in cen- tral Los Angeles and the San Gabriel Valley. Also, existing franchisees Jason Duffy and Bert Hayenga will develop a location in the iconic Barstow Station building in Barstow. "We have had an overwhelming response by prospective franchisees interested in opening Dunkin' Donuts restaurants in Southern California, and we are delighted to see both existing and new franchisee groups, each of whom has tremendous business experi- ence, bring Dunkin' Donuts to The Golden State," said Paul Twohig, President, Dunkin' Donuts U.S. and Canada. "Our continued focus on fran- Dunkin Brands (Cont'd. from p. 1) chisee profitability and restaurant eco- nomics has made our long-awaited expansion into California possible, and we continue to believe that Dunkin' Donuts has tremendous domestic growth opportunities both east and west of the Mississippi." "As we develop Southern California, we continue to look for qual- ified, multi-unit franchise candidates with foodservice, operations and real estate experience who want to become part of a nationally established restaurant concept with more than 60 years of fran- chising experience and 95 percent brand recognition," added Grant Benson, CFE, Vice President of Franchising and Business Development, Dunkin' Brands "For a limited time, special development incentives are available, including reduced royalty fees in the early years and up to $10,000 local store marketing contribution by the company for qualify- ing franchisees." In an effort to keep the brand fresh and competitive, Dunkin' Donuts offers franchisees flexible design concepts including free-standing stores, end caps, in-line sites, kiosks and gas sta- tions, as well as other retail environ- ments. Last month the company unveiled a new restaurant design, the brand's first in nearly seven years. The new look includes four distinct restau- rant design options for franchisees, each featuring variations in layout, color schemes, graphics, textures, fur- niture and lighting. The concepts called Original Blend, Cappuccino Blend, Dark Roast and Jazz Brew are designed to enhance the current restaurant appearance, environment and layout to serve people all day long. For more information about Dunkin' Donuts franchising, visit booth 5705 at the 2013 NACS show or go online to www.dunkinfranchising.com. and high protein in these gluten-free meat snacks. With much lower sodium than beef jerky and fewer calories than the national brand of turkey jerky, Butterball Oven Roasted Turkey Jerky and Butterball Teriyaki Turkey Jerky are a refreshing change of pace for carnivores. For bacon lovers, Butterball Turkey Bacon jerky is for you – a crisp, smoked turkey bacon cut into bite-sized pieces ready to satisfy any bacon craving. With high amounts of dietary protein to enhance new muscle growth, Butterball Turkey Meat Snacks are high- Monogram Food Solutions (Cont'd. from p. 1) ly satiating food. This means you feel full longer after eating Butterball Turkey Snacks, and snack less often. Additionally, Butterball Turkey Jerky is made with lean sliced breast meat, which is very low in fat. Other offerings include Butterball Oven Roasted Turkey Jerky for a Thanksgiving flavor, Butterball Snack Bites – meaty links of smoked turkey – and Butterball Giant Smoked Turkey Sticks. For more information, visit booth 8811 for a sample or go online to www.monogramfoods.com. includes pillow pouches, round dipping cups, dry stick pack pouches, and corner- spouted, gusseted pouches. CRSD: What would you say makes your company unique? AM: We are one of the few companies that have a fully segregated nut butter facility, in addition to our non-nut aller- gen plant. We are also capable of hot fill and cold fill packing products like fruit toppings, frostings, glazes, jams and jel- lies, peanut butter, processed cheeses and dressings. Thermo Pac has the ability to fast track projects from idea to commer- cialization in a very short time period. We are willing to work with a customer's formulation or our internal R&D team is more than capable of developing a cus- tomer-specific formula. CRSD: Are you introducing any new products? AM: Thermo Pac has recently added a corner-spouted, gusseted pouch line to our nut butter facility, and has plans to add an additional machine to the non-allergen side of the facility. This machine can easi- ly fill pouches ranging in weight from 4 ounces to 16 ounces, which have a con- venient resealable corner spout. Our abili- ty to fill through the pouch itself, rather than the spout, allows a variable range of spout fitment size and shape as well. Thermo Pac (Cont'd. from p. 1) CRSD: Where is your current product emphasis? AM: Our shelf-stable portion packaging is perfect for customers who like conven- ient, on-the-go snacking. Whether it is nacho cheese dipping cups, hummus for your pita chips, or a protein-packed nut butter straight from the pouch, we can package our own formulae or co-package yours for many different container appli- cations. CRSD: What products do you see as being hottest this year? AM: Spouted pouches are lighter weight than jars, and are collapsible when empty, unlike jars. The resealable spout allows users to cap the product (specialty peanut butter, drink mix, culinary sauces, etc.) and use them again without the worry of spilling or fast spoilage that comes with an unsealed pouch. CRSD: To what do you attribute your company's success? AM: Thermo Pac's work force has an average tenure of 15 years. Our plant is represented by eleven nationalities. These two assets give us both roots and wings in an ever-evolving industry. For more information, visit booth 5455 at NACS 2013, go online to www.thermo pacllc.com or contact the company directly at 770-934-3200. JAVO RELEASES PREMIUM BLACK ICED COFFEE Javo Beverage has launched Premium Black Iced Coffee. Premium Black Iced Coffee is fresh-brewed and full of flavor, and is a perfect pick-me-up anytime of the day or night. Iced coffee is a popular beverage— Javo makes it easier than ever to offer a fresh, high-quality iced coffee in easy-to- use dispensers. Javo's premium black coffee offers consumers the ability to customize their iced coffee and make it just the way they like it. Javo starts with the finest beans carefully blended, then batch roasted to perfection. The coffee is packaged and sealed in easy-to-use, portion- controlled dispenser packs. It's always ready— no mixing or thawing, and it's never frozen. Premium Black Iced Coffee is available in a ready-to-drink format and also a concentrate. For more information, visit booth 5759 to try a cup or go online to www.javobeverage.com. Brand Manager for the Convenience Foodservice team at Tyson Foods. "Our level of involvement in all areas of the foodservice space has put our company in a great position to see and be a part of what's going on in foodservice in a very deep and broad way. For those of us in the convenience channel, understanding how to do foodservice in the right way is imperative." Even from a product standpoint, the portfolio of Tyson Foods goes well beyond what first comes to mind. Not only is it the leader in chicken products, Tyson Foods is one of the largest suppli- ers across many other categories includ- ing beef, pork, tortillas and soups. "The product portfolio at Tyson Foods is a lot broader than most people know," notes Miller. "As a company, we have significant business in categories like pizza toppings and crusts, sausage, soups, lunchmeats and side dishes. In fact, one piece of trivia that's always interesting is that Tyson Foods is the sec- ond largest tortilla manufacturer in the U.S. today." Beyond just the product, however, Tyson Foods is a strong believer that there is more to foodservice in the con- venience channel than just the food. Miller shares that the most important Tyson Foods (Cont'd. from p. 1) thing to understand is what convenience store shoppers want when shopping foodservice. "For convenience foodservice shoppers, it's not just about the food and it's not just about the price," Miller notes. "We've done a great deal of research with consumers around their attitudes and experiences with conven- ience store foodservice—why they buy, what's most important to them and what things maybe get in the way of purchas- es. Knowing those things is vital to understand not only where we are as an industry, but where we can improve to continue to grow." "Nearly all areas of the foodser- vice landscape have changed in the last several years," Miller continued. "The experience at quick service restaurants is different today, the experience at casual dine restaurants has changed, there's been major growth in the area of fast casual dining. All this points to the need for those of us in the conven- ience store channel to continue to make sure we're delivering on areas that are most important to convenience foodservice shoppers." For more information, visit booth 6941 at the 2013 NACS Show, go online to www.tysonconvenience.com or email tysonconveniencecontactus@tyson.com.