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C o n ve n i e n c e Re ta i l e r S h o w D a i l y 3 9 Th u r s d a y, O c to b e r 9 , 2 0 1 4 KRISPY KRUNCHY CELEBRATES 25TH ANNIVERSARY This year marks the 25th anniversary of Krispy Krunchy Foods LLC. From its humble beginnings in the back room of a convenience store in Lafayette, La., it has expanded to over 1,600 locations in 33 states, from New York to California, with a growing international representation. Currently the company is growing at a rate of 10 stores per week. Rave reviews explain why this pro- gram has attracted national and interna- tional attention. The "Best of New Orleans Restaurant Review" in Gambit was clear in its assessment of the chicken, describ- ing it as "scrumptious," and "exceedingly moist and deep-down seasoned." Krispy Krunchy's "secret recipe" was conjured by Neal Onebane who began experimenting with seasoning and breading in the 1980s. "In the beginning, we mixed the marinade and breading by hand. I delivered the prod- uct to a handful of stores in south Louisiana. The retailers would mari- nade their own chicken at every loca- tion." It is now flavor injected by Tyson Foods who delivers "fresh, never frozen" chicken and tenders packed in vacuum sealed bags to distributors nationwide. C. H. Guenther (Pioneer) blends the breading and makes Krispy Krunchy's honey butter and blueberry biscuits. These and all other proprietary items are distributed primarily by SYSCO and other broadline distribu- tors throughout the country. Onebane is clear on the reason for the company's success. "We have learned that the true measure of a successful brand is the sustainability. Krispy Krunchy achieves this with their ongoing training, expansion of the menu and a strong branded image." "Critical to our success is a com- plete on-site training program," said Dan Shapiro, Executive Vice President. Initially, Krispy Krunchy pro- vides every location with a one- week intensive in-store training for all foodservice employees. The training includes, among other things: placing the initial order, packaging and storing (conducted by a Serv Safe cer- tified trainer), equipment preparation, cleaning and main- tenance, complete cooking instructions, food case merchandising and installa- tion of menu systems with state of the art graphics. Also, they provide menu analysis, cost and profit profiles and in- depth inventory control for maximizing profitability. Beyond serving a superior quality product, Krispy Krunchy creates a national brand image without the costs. "Our locations pay no franchise fees, royalty or the advertising costs of tradi- tional franchises," said Shapiro. "We also enhance the strength of the brand by uti- lizing the state-of-the art graphics, tech- nology and communications." Krispy Krunchy has expanded from the original menu, which focused on lunch with chicken, ten- ders, fries and a handful of sides. Recognizing the acceleration of the breakfast day part in the industry, they added a new brand – Sunrise Breakfast – to their offer- ing. The menu includes self-serve breakfast sandwiches, fresh baked blueberry and honey butter biscuits, kolaches, empanadas and more. The company continued its expan- sion of the lunch and dinner menu, adding Buffalo Wings and the new oper- ator-friendly Kajun Katch Seafood brand, "which is not only delicious and pleasing to seafood lovers' taste buds, but exceptionally easy to prepare," said Onebane. "Sales of shrimp and fish are off to a great start and we expect seafood to be a dominant part of our menu for years to come." For more information on Krispy Krunchy go to www.krispykrunchy.com or stop by booth #7173. GOOD HUMOR SPREADING JOY ONE BAR AT A TIME The sweet sound of the ice cream truck's jingle is enough to make any- one's sweet tooth tingle. But today's consumers know they don't have to chase after the ice cream man to find their favorite treats. Ice cream lovers of all ages can indulge in delicious Good Humor ® novelties by purchasing single-serve bars, sandwiches and cones at convenience stores nation- wide. As the first company to "put ice cream on a stick," Good Humor, owned by parent company Unilever, has been bringing smiles to people's faces for more than 90 years. The Good Humor name stems from the belief that a person's "humor," or out- look on life, is related to their sense of taste, and the company still believes in serving up high-quality, great-tasting products. Today, Good Humor contin- ues to be a source of imaginative, play- ful products – transforming classic fla- vors and reinventing some of our favorite American treats. Good Humor believes in creating meaningful moments of joy for everyone, and with a product line full of unique frozen treats, it gives con- sumers exactly that. In the U.S., the Good Humor product family includes classic popular treats such as Strawberry Shortcake, Chocolate Éclair and Toasted Almond bars, King Cone, and the Giant Vanilla Sandwich. As the umbrella brand for Unilever Ice Cream, Good Humor also includes all products from MAG- NUM ® Ice Cream, the super- premium ice cream synonymous with chocolate and pleasurable indulgence; Klondike ® , with its signature thick, chocolaty shell; Popsicle ® , America's original ice pop loved by generations; and Fruttare ® , fruit and milk bar treats that embody a positive outlook on life. For more information on Good Humor or how it can drive incremental sales in your store, con- tact Jeff Leino at 908-578-3617 or Jeff.Leino@unilever.com or stop by booth #1863. FOOD SAFETY NEVER TAKES A DAY OFF News reports about an outbreak of food- borne illness, somewhere in the world, are happening almost daily. With today's world of social media and instantaneous news reports, word travels quickly. Once someone has experienced and complained of a foodborne illness, it is too late and the damage to a foodservice operation's repu- tation and financial stability is done. It may be difficult to ever recover, so it is more important now than ever for foodservice operators to ensure a safe experience to those they serve. The right food storage materials and equipment, combined with proper cleaning and maintenance, can help accomplish this difficult task. What steps can foodservice operators take to prevent a foodborne illness? Keeping your walk-in cooler organized, clean and safe from any cross-contami- nation, using proper, commercial-grade food storage containers and easy-to- clean, rust-proof shelving are all ways to help prevent foodborne illness. How important is it to have proper storage containers? Re-using sour cream, cottage cheese and mayonnaise packaging containers is standard practice by many operators, but there are several reasons to recon- sider doing this. Food packaging and containers have a prime function – to protect food during distribution until it reaches the receiving dock. Made for one-time use, they are designed to tol- erate the type of food (acid, alcohol or fat) that will be contained in them. The improper re-use of food packaging can be a threat to health in many ways: 1. These containers will not toler- ate high heat from commercial dish- washers and will deteriorate easily. Particles from the brittle plastic can end up in food. 2. Harsh chemicals used for sani- tizing can cause the plastic additives to leach into food. 3. Some packaging materials allow certain chemicals to pass through them, transferring odors or flavors to other foods stored in the same area. Butter should never taste like onions. 4. These packaging containers are made from very soft and brittle plastic that is more prone to breaking, flaking, blistering, deformation and melting. To be on the safe side, use NSF- Listed food storage contain- ers with lids such as Camwear ® round and square food storage containers with seal covers by Cambro. These take the worry away, because they are designed to handle the harsh conditions and chemicals found in commer- cial kitchens. Can poor shelving conditions compromise food safety? Shelving is a very important part of food safety because it comes into direct contact with food. This contact is unin- tentional, but it does happen quite often, especially during busy periods. Cambro interviewed over 20 health inspectors to learn about the most serious shelving issues they encounter. Here is what they shared: badly rusted shelves covered by card- board, aluminum foil or plywood; unstable shelving supported by milk crates or held together using zip ties or "do-it-yourself" braces; non-NSF list- ed shelving such as industrial-type shelving being used to store food; coated wire shelving with chipped paint; shelving not 6 inches (152 mm) off the ground; unclean or poorly maintained shelving; wood shelving with grooves or large pores, permitting debris to "hide" or absorb into the material; and clean- ing supplies stored along- side food. What can you do? Health inspectors said that they like to see corrosion- resistant shelving that is easy to clean and sterilize, preferably with removable shelf plates that have built- in antimicrobial protection. Shelving that supports organization with proper labeling and offers flexi- bility to adjust or add levels as storage needs change is also encouraged. Putting Food Safety First When it comes to proper food storage and shelving equipment, a proactive approach is the best way to avoid food- borne illness. Using covered Cambro food storage containers and rust-free, easy-to-clean Camshelving ® is a great place to start. An ongoing commitment to employee food safety training and keeping foodservice equipment and supplies clean and well-maintained will enable you to protect the safety of the food you serve and the reputation of your business. For more information, visit www .cambro.com/storesafe.