Oser Communications Group

OCG Show Daily IDDBA June 8, 2015

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Chef Shamy Gourmet Butters were ahead of its time seven years ago when the company followed the vision of bringing a clean label, all natural real butter product to the market. Chef Shamy is launching a new line of packaging, with all the quality that consumers expect, in this emerg- ing category. Butter is one of the greatest comeback sto- ries in food history with butter consumption being at its highest level in over 40 years. Margarine – which is blended with trans fats and oils – is in the declining category of choice as consumers become more educated on the health benefits of butter. Chef Shamy is expanding the butter category with all CHEF SHAMY CONTINUES TO OFFER DELICIOUS GOURMET BUTTER LINE With protein commodity prices continu- ing to skyrocket, many wonder what ways manufacturers can help service deli operations to reduce shrink and stay prof- itable. Service deli is not as simple as a lot of people think. There really is true sci- ence behind successful deli operations and Dietz & Watson embraces that sci- ence when it comes to helping its retail partners increase deli profits. While talking with retail chain partners about shrink over the years, it discovered that one of the major problems is rooted in the mismanagement of product mix, or variety, as well as a lack of product knowledge among deli associates. At Dietz & Watson, what people work hard to do is develop a balanced approach of Cafe Valley is excited to introduce a new line of upscale quality Loaf Cakes that offer a great opportuni- ty for retailers to gain incremental business while increasing sales and profits for in-store bakery departments. Cafe Valley has more than 25 years of experience in developing high quality "fully finished" thaw and sell products for the bakery industry. Loaf cakes are the newest introduction of products for its in-store bakery customers. Brett Morrison, VP of Sales for Cafe Valley, is very excited about the new loaf cake program. "These items are upscale and offer retailers a custom in-store bake An interview with Luke Buholzer, Vice President of Sales at Klondike Cheese Company. OCG: Tell our readers a little about your company. What's your main line of business? LB: Klondike Cheese Company is a family-owned business that is operated by 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 that isproduced in pails, vacuum packed loaves, and pre-crumbled forms in various retail and foodservice sizes. By Mark Van Iwaarden, Director of Marketing, Legendary Baking I've heard it before, what makes you "legendary"? Sometimes it's only in jest and other times, not so much, but I certainly understand the question since the name Legendary Baking itself has only been in use since 2010 – and Legendary is a bold name choice. It's in these moments when I explain that Legendary Baking was formerly known as Vicom and has been making delectable desserts since 1969. For some, the name Vicom rings a bell as the commissary division of Village Inn and Bakers Square restaurants, while others wonder if Vicom was a product of the "dot com 2000s." Continued on Page 41 An interview with David Mafoud, Principal and third-generation Baker, Damascus Bakeries, Brooklyn, New York and Newark, New Jersey. OCD: Why the name Brooklyn Bred? DM: Brooklyn is what we are, and who we are. Our company, Damascus Bakeries, was born in Brooklyn in 1930, and we've been bred there ever since. OCD: When we interviewed you last year, you had just introduced your Pizza Crusts. We see them out in the stores. What are people saying about them? Continued on Page 41 Continued on Page 41 INCREASING PROFIT AND REDUCING SHRINK IN SERVICE DELIS CAFE VALLEY BAKERY INTRODUCES NEW LINE OF UPSCALE LOAF CAKES WHO DOES LEGENDARY BAKING THINK THEY ARE? KLONDIKE CHEESE COMPANY: A FAMILY COMMITMENT TO QUALITY DAMASCUS BAKERIES INTRODUCES BROOKLYN BRED Continued on Page 35 Continued on Page 35 Continued on Page 35 O s e r C o m m u n i c a t i o n s G r o u p A t l a n t a M o n d a y, J u n e 8 , 2 0 1 5 A GOURMET NEWS SPECIAL PUBLICATION NOT AFFILIATED WITH IDDBA

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