Oser Communications Group

Restaurant Daily News May 23

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Page 46 of 127

R e s t a u r a n t D a i l y N e w s 4 7 M o n d a y, M a y 2 3 , 2 0 1 6 CARLA'S PASTA: PASSION & PERFECTION By Ashley Biel, Project Manager, Carla's Pasta, Inc. Carla's Pasta is a woman owned, family run manufacturer of frozen filled pasta and pestos. Since pasta and pesto are the only products we manufacture, our entire focus is dedicated to making the highest quality consistent products in these cate- gories. We use only the best ingredients available: durum and semolina flours, eggs and clean ingredients with no trans- fat; we don't use colors for our flavored pastas. Our pastas have a resilience not found in most competitor pastas. It main- tains its character under the pressure of foodservice conditions while remaining delicate enough to meet the challenges of any chef preparing a single gourmet meal. And yes, there really is a Carla. She is the Founder, President and driving force behind our reputation for authentic Italian taste. She was born and raised in the Piedmont region of Italy and came to this country in 1968. In 1978, she opened a small 1,800 square foot retail pasta shop in Manchester, Connecticut. Soon, local restaurant owners were buy- ing her pastas to serve in their establish- ments. In 1982, Carla closed the doors to her retail store and moved into a USDA approved 6,000 square foot facility. At this time, she began to distribute her products through foodservice distribution channels. The company contin- ued to flourish, and by 2002 Carla's moved to a new 50,000 square foot facility in South Windsor, Connecticut, making products the best way we knew how with the same attention to detail as we did in 1978 uti- lizing Italian equipment. We now manu- facture more than 250 different pasta and pesto products. Today, Carla's Pasta still resides in the South Windsor plant, but in 2013, it completed two large additions, expand- ing the plant to just under 100,000 square feet. We are a USDA, HACCP compli- ant, BRC 'AA' rated facility following Green Manufacturing practices centered around our 300 kilowatt fuel cell that produces enough electricity to power about 425 homes via a chemically con- trolled reaction with domestically derived nat- ural gas. Carla still runs the company with the same level of passion and perfection as always. Today, Carla's passion and drive have been instilled in her two sons, Sandro and Sergio, whose new ideas and enthusiasm are helping to move the company forward. The sales force echoes this passion in presenting our products nationally. For more information, visit www.carlas pasta.com, call 860.436.4042, email abiel@carlaspasta.com or stop by booth #707. CUSTOM PRINT PACKAGING INCREASES BRAND AWARENESS By Julia Gutierrez, Marketing Coordinator, Lollicup USA, Inc. Running a major chain of restaurants or quick-service restaurants is no simple feat. Customers anticipate quick, high quality food, and cashiers and waiters rush to make sure everyone is satisfied. Things don't always go smoothly, so finding ways to make every process eas- ier is very important; from ordering equipment and food to having all of your disposables ready and on time for your busiest times of the year. One process that seems time con- suming is having all of your disposable cups, straw wrappers and napkins cus- tomized with your logo, and having them ready to use as soon as possible. Luckily, at Lollicup ® USA Inc. this is a simple task that takes only weeks to do. Lollicup USA offers a great custom print service that many well-known busi- nesses use. Coffee Bean & Tea Leaf, El Pollo Loco, Monster Energy and many more are great examples of this. Lollicup USA can custom print on almost all of your Karat ® and Karat Earth foodservice and packaging disposables. This includes cups, napkins, deli contain- ers, to-go boxes, pizza boxes and more. Since Lollicup USA began manufac- turing in the United States, it has brought in four printers, including three six-color printers and one eight-color printer. A short turnaround time – between eight and 14 weeks – will allow you to begin showing off your product in no time. Lollicup USA is not only experienced in custom printing for major chains, it is also capable of helping smaller businesses boost brand awareness. The coffee at your café is exceptional, with fans lin- ing up in the morning for their favorite caffeinated vice. Or your diner is getting raving Yelp reviews for its fresh ingredi- ents and calming atmosphere. While your shop is successful, you can't seem to push it to the next level. It is no secret that all businesses want to become a household name for customers. Becoming well known for delicious food or drinks becomes increasingly important to growing shops, but sometimes it takes a little something extra to add to your already delicious business. This is where having your logo and brand name custom printed onto your disposables is such an incredible opportunity for getting your name out there. Not only is this a great way to establish your branding strategy, it is also a walking advertisement for your business. If you own a coffee shop, having your logo printed on your hot cups and cup jackets is a great way to have people buzzing about your java. Boba tea shops often have their straw wrappers, sealing film and plastic cold cups branded with their logo. Custom printing is an excellent way to stand out from competitors, and for large and small businesses, Lollicup USA is perfect for those looking for a simple solution for printing needs. For more information, visit www.lolli cupusa.com, call 626.965.8882 or stop by booth #1464. DISTRIBUTOR CELEBRATES TENTH ANNIVERSARY This January FreshOne welcomed the new year by celebrating its tenth anniver- sary. FreshOne was founded in 2006 with the commitment to provide consistently fresh, delicious, high-quality foods to retailers nationwide. The company work with its partner suppliers to provide cus- tom, fresh food solutions as both a prod- uct producer and direct store distributor. FreshOne's unique logistics capabil- ities include a new fleet of temperature- controlled trucks and the latest logistics technology to ensure the most stream- lined and fresh processes possible for every client on every delivery. Customers are able to manage each step of the process through FreshOne's proprietary web based order management system, which makes the process of providing fresh food to customers and maximizing profits easy for retailers. FreshOne con- tinues to implement the most rigorous safety and freshness standards to gener- ate strong sales results based on turnkey solutions for all of its customers. "We truly value our customers and thank them for their continued confi- dence and trust in our solutions. These past 10 years have been rewarding as we fulfill our purpose while adhering to our core values. Our recent entry into the grocery and higher education channels leads us to believe the next 10 years will be even more exciting," said FreshOne President Don Janacek. During 2015, FreshOne experienced a record year for sales and profits. Matt Yost, Vice President of Sales and Marketing, attributes this growth to FreshOne's ability to maintain an innova- tive line of fresh, prepackaged grab-and- go and home meal replacement products, data-driven solutions that increase the customer's bottom line and a custom dis- tribution network that gets products to retailers quickly, efficiently and cost effectively. The research and develop- ment team is constantly working on new and innovative products to introduce to the market, including health-oriented items as well as seasonal items that are on trend with consumer demands and regional preferences. "Whether the goal is to attract premium customers, discount shoppers or someone in between, FreshOne builds programs that are the right fit for the retailer who wants to do fresh grab-and-go in a world-class man- ner," Yost said. FreshOne products are now avail- able in major convenience chains, super- markets and college campuses across the country. This year, FreshOne will be commissioning a new fleet of trucks with a brand-new look in addition to hiring new sales personnel. MARIN FRENCH CHEESE'S SCHLOSS WINS SUPER GOLD Schloss, the pungent washed-rind cheese made by Marin French Cheese claimed sweet success with a Super Gold award at the 28th Annual World Cheese Awards held in Birmingham, England. In the cat- egory of Washed Rind Cheeses, Schloss competed with cheeses from Switzerland, France, England and Canada, bringing home the only award to an American-made cheese in its category. Schloss, which means "castle," was first made by Marin French Cheese in the early 1900s, gaining a following of European immigrants who longed for the hearty, pungent cheeses from the old country. Cheesemakers at Marin French recently updated its original square shape to an 8-ounce wheel, added a dollop of extra cream, and continued the customary brine wash during ripening to develop its distinctive aroma and orange-hued rind. 2015 was a record-breaking year for Schloss as it racked up top awards from Wisconsin's U.S. Championship Cheese Contest (third place), CalExpo State Fair (bronze award) and bested its own silver award from the 2014 World Cheese Awards. In addition, Marin French took bronze awards for Petite Camembert and Supreme Brie. Marin French Cheese sister compa- ny in Sonoma, Laura Chenel's, was awarded silver for Chef's Chevre in the fresh goat cheese category. "We are very proud of the teams at Marin French and Laura Chenel's," says General Manager Philippe Chevrollier. "Working with the freshest milk delivered daily from fami- ly-owned dairies, they add ingenuity, skill and know-how to make award-win- ning, delicious cheese." The World Cheese Awards are organized by The Guild of Fine Foods. This year, more than 2,700 cheeses from 25 countries were judged by 250 interna- tional experts.

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