Oser Communications Group

OCG Show Daily June 2, 2014

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O s e r C o m m u n i c a t i o n s G ro u p D e n ve r M o n d a y, J u n e 2 , 2 0 1 4 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IDDBA The quality of the bread you offer customers says a lot about the quali- ty of your restaurant, sandwich shop, supermarket or foodservice opera- tion. That's why Amoroso's Hearth-Baked Bread and Rolls will help attract new customers and enhance the reputation of your business. For more than 100 years, beginning in 1904 in Philadelphia, Amoroso's Baking Company and their authentic Italian Hearth-Baked Bread and Rolls have been the stuff legendary Philly cheese steaks, hoagies, roast beef and roast pork sandwiches are made of. In the past 40 years, that reputation has spread across the coun- try and around the world. Amoroso's is "Why Philly sandwiches are world- famous."™ WHY AMOROSO'S WILL BE YOUR BREAD AND BUTTER An interview with Ruth 'Momma' Dietz Eni, Chairman, Dietz & Watson. OSD: When your father, Gottlieb Dietz, sold his first sausage under the Dietz & Watson name in 1939, do you think he had any idea his business would still be going strong 75 years later? RE: My father was a German immigrant who worked very hard, and he always strived for perfection. He'd say, 'Don't bother doing anything unless it's the best.' I don't know if he thought we'd make it to our fourth generation of family ownership, but he cer- tainly would be very proud of how his family has grown his business. By Mark Van Iwaarden, Director of Marketing, Legendary Baking One of our newest pies, Salted Caramel Chocolate Almond, marks our 500th blue ribbon at the American Pie Council's National Pie Championships. While the blue ribbons are a great accomplishment, it's the pie that I'm most proud of. Salted caramel continues to hit trend lists every- where and doesn't seem to be slowing down. Combine that with decadent chocolate silk and toasted almonds, and it's an unbeatable combination that gives con- sumers something that's on trend, looks fantastic, is something they will absolutely love and makes buyers look like heroes. An interview with Luke Buholzer, Vice President of Sales, Klondike Cheese Company. OSD: Tell our readers a little about your company. What's your main line of busi- ness? LB: Klondike Cheese Company is a family-owned business that is operated by the third and fourth genera- tions of the Buholzer Family. Ron, Dave and Steve Buholzer are the owners and all three are certified Wisconsin Master Cheese Makers in Feta Cheese. Traditional Greek-style feta is Klondike's main line of cheese. Klondike produces feta in pails, vacuum packed loaves and pre-crumbled forms in various retail and Conroy Foods is proud to be the maker of America's No. 1 selling deli condiment, Beano's. The company's mission is to do one thing and one thing only: make the best deli condiments and sauces and to exceed the consumer's expectations. As the originator and innovator of the deli condi- ment category since 1986, Conroy Foods takes great pride in being the leader in developing great tasting, high-quality deli condiments with unique and easy to use packaging. Every year, a team of culinary professionals with- in Conroy Foods works hard to develop unique flavors of condiments. Last year, Beano's introduced four new deli condiments: Peach Habanera Sauce, Jalapeno Continued on Page 23 An interview with David Mafoud, Principal and 3rd Generation Baker, Damascus Bakeries, Brooklyn, N.Y., Newark, N.J. OSD: Why the name Brooklyn Bred™? DM: Don't you love it?! OSD: I do. I'm just curious to know what inspired your company to create that name. DM: Brooklyn is what we are and who we are. Damascus Bakeries was born in Brooklyn in 1930, and we've been Bred there ever since. Continued on Page 25 Continued on Page 25 DIETZ & WATSON: IT'S ALL ABOUT QUALITY LEGENDARY BAKING'S SALTED CARAMEL PIE WINS 500TH BLUE RIBBON CONROY FOODS: BEANO'S A LEADER IN DELI CONDIMENT MARKET KLONDIKE CHEESE COMPANY: A FAMILY COMMITMENT TO QUALITY DAMASCUS BAKERIES INTRODUCES BROOKLYN BRED PIZZA CRUSTS Continued on Page 25 Continued on Page 25 Continued on Page 23

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