Issue link: http://osercommunicationsgroup.uberflip.com/i/687909
O C G S h o w D a i l y Tu e s d a y, Ju n e 7 , 2 0 1 6 6 0 a one stop shop to suit all your needs. Wenner Bakery products deliver an aroma that will draw your customers to the bakery department every time they are in your store shopping. The company is a great partner for your business; its professional sales team will support you with baking tips, holiday programs and merchandising for those impulse sales. Wenner Bakery's latest technologi- cal innovations are implemented in the production lines of the Knots and Dots family. The Knots are enrobed in garlic, hand tied by the company's master bak- ers and easy to handle at store level. Wenner's Dots are like no other, an W enner B ak ery (C o nt'd. fro m p. 1 ) assortment of light texture donuts with or without fillings; glaze and enrobed in icing, just thaw and sell. Wenner Bakery is always staying ahead of the trends. Wenner's Total Solution reveals one of nature's best kept secrets with its clean label line of ancient grain breads, making it easy for cus- tomers to savor the natural tastes and tempting textures of grains. With its grand array of Whole Grain, Multi Grain, Chai and sprouted grain breads along with cranberry whole grain multi grain bread, each variety offers you the total solution to the finest ingredients, achiev- ing an unforgettable flavor and aroma. Visit Wenner Bakery at booth #3433. SK: Our full-service grocery deli kiosks sell chef-prepared sushi and trending Asian food, including hot food and dumplings. We celebrated our 10th anniversary last year managing sushi franchises nationwide. It's an exciting time for us now being in over 20 states and more than 500 domestic locations! OSD: How have you maintained and grown your market share? SK: When we started, we were able to grab the attention of major retailers like Kroger and their banners by examining what our competitors were not doing – like keeping the case full and consis- tently sampling – and then turning those shortcomings into our own best practices. We see a lot of these best practices imitated more now, so we're flattered, but the steady competition has forced us to continue to innovate in terms of merchandising, taste and guest experience. OSD: Can you tell our readers about some new items you're selling this year? SK: We were excited to start selling a chicken California Roll this spring that's right on time for those customers who might be on the fence about seafood sushi. But it also gives our long-standing guests some variety to add to their other favorites. We're espe- cially curious to see how people respond to our Real Crab Roll. These JFE Franchising (C o nt'd. fro m p. 1 ) are just a few of our new items. OSD: Where are you headquartered and how has that shaped your business? SK: Though we're an Asian-owned com- pany and national company in terms of having many authentic Asian chef fran- chisees who are members of their own local communities, at heart we're proud- ly headquartered in Houston. As I hope IDDBA attendees have a chance to dis- cover, Texas, and Houston in particular, is rich in a variety of different Asian pop- ulations and culinary influences. When you combine that with thousands of inde- pendent restaurateurs here, it makes for a great place to live and eat. In addition to our international travels, we have great resources here for our culinary research and development. OSD: What else can you share about JFE and Snowfox? SK: We're proud to help host all our esteemed industry friends in our home of Houston. In addition to our headquarters, we operate our Sushi Academy here. Perhaps our most exciting development in the last year has been the success of our brick-and-mortar sushi and Asian restaurants – six in Seoul, Korea, and more coming with one in New York and another in California. They play off the same beautiful culinary quality and grab- n-go convenience of our original grocery deli products. People are loving it! For more information, visit booth #2619. in the world who want to know what they're eating, where it's from and how it's made. They want to see all natural ingredi- ents go into their food, and unnatural ingredients left out completely. The folks at McKenzie couldn't agree more, which is why the company is returning to its roots with an all new and truly all natural line of turkeys, hams, chickens, beef and cheese, each one made without antibiotics, growth hor- mones, nitrates, nitrites and anything else Mother Nature isn't personally responsi- ble for. Taking it a step further, coming soon will be Non GMO Project Verified roast beef and uncured hams. But far more impressive is what you can find inside any McKenzie product. Handcrafted in small batches, every roast beef, chicken breast, country ham and provolone is handcrafted with the very best of ingredients, like whole muscle McK enzie (C o nt'd. fro m p. 1 ) meat, premium spices, raw milk and locally sourced pure Vermont maple syrup, then bathed in a signature blend of hardwood smoke. Add to the mix three generations of hard work, conviction and a dedication to getting the little things right, and you'll start to understand why, over 100 years later, the McKenzie family recipe is still making lunchtime better all over New England. For you, for your family and for the world around you. It's not just the tastiest way to do busi- ness, it's the best way, and it's what's kept McKenzie McKenzie for all these years. There's a whole lot of good that comes out of thinking little. Taste the dif- ference yourself. Visit McKenzie at booth #2257 or at the Summer Fancy Food Show at booth #4546. For more information, go to www.mckenziemeats.com or call 888.685.2686. acids and made for families. "Our cheese stands out for its robust flavor, rich, creamy texture, but most importantly, over 128 mg Omega 3 fatty acids in every ounce," says Omega Valley Farmers Sales and Marketing Manager Pattie Kelnhofer. Founded in 2010, Omega Valley Farmers works with dairy farmers in cen- tral Wisconsin who are dedicated to farm practices that produce milk rich in natu- rally-occurring Omega 3 fatty acids with- out using fish oil additives. Omega 3 and Omega 6 fatty acids are essential nutri- ents, but despite the general recommen- dation for Americans to consume Omega 3 fatty acids, actual intake remains low. "Our farm practices allow healthy diets for the animals, which produce quality milk to the dairy plant which is then con- verted to superior cheese," Kelnhofer says. "Only one product (ours) can scien- O mega Valley Farmers (C o nt'd. fro m p. 1 ) tifically claim naturally occurring Omega 3 fatty acids … no fish oil additives." The new Multi-packs join Omega Valley Farmers' existing range of Monterey Jacks, Co-Jacks and Cheddars in a variety of flavors and package sizes. Owned by Heartland Coop, Omega Valley Farmers has the unique ability through its feeding protocols to naturally improve the health of the animals under the care of its dairy farmers and to increase the amount of natural Omega 3 fatty acids in the finished farm-raised food products. This is accomplished by a strategic balance of Omega 6 fatty acids to Omega 3 fatty acids in the animals diets that compares favorably to typical higher levels of Omega 6 fatty acids found in conventional rations. Visit Omega Valley Farmers at booth #4318. For more information, call 715.654.6722 or 715.305.1125 or go online at www.omegavalleyfarmers.com. What sets you apart from other freight providers? CK: We have many differentiators, but the first one that comes to mind is our people. They aren't just good freight bro- kers, they are exceptional transportation professionals. Our sales team and opera- tions staff are highly trained as problem- solvers, providing accurate and frequent communication, and are genuinely nice people to deal with. We service the U.S. and Canada, and have started doing some international shipping as well. OSD: Why would you recommend your services to food manufacturers in partic- ular? CK: Food is Choptank Transport's bread and butter – pun intended. It's how we got started and it's what we do best. We know that some products have special needs: temperatures are differ- ent, packaging is different and palletiz- ing requirements may vary, so we pay attention to the details. From frozen LTL to multi-stop milk runs, to dry truckloads, we make sure our customers and carriers are fully informed every step of the way. OSD: Are most of your customers large companies like Kraft and Sysco? CK: We service both large and small shippers. In fact, one of the primary trade shows we attend every year, in addition to IDDBA, is PLMA, the Private Label Manufacturers Association. PLMA has hundreds of smaller companies just get- ting started with their own private label brands. Choptank offers huge value to these start-ups by advising them how to optimize their freight to keep costs down and deliveries on time. C ho ptank Transpo rt (C o nt'd. fro m p. 1 ) OSD: How do you qualify your carriers? CK: Our carrier selection process has become one of our calling cards. Choptank's carrier compliance depart- ment has a detailed set of standard oper- ating procedures, or SOPs, that they review with each and every carrier. Our owner-operators must have a current reg- istration and be in compliance with FMCSA and DOT regulations. They must have a clean driving record, up-to- date equipment and a current certificate of insurance. They must agree to meet all of Choptank's stringent communication standards and availability requirements. OSD: What are the primary benefits of the technology boon in transportation and logistics? CK: As a transportation provider, we are in the information business, and its accessibility and shared visibility has grown through technology at an expo- nential pace. Anything you want to know about anything is now available with the click of a button. In logistics, this is becoming a huge advantage for compa- nies like Choptank, who are keeping up with the latest TMS systems, temperature control technology and GPS availability. We can tell a shipper where their freight is at any given time, as well as its tem- perature and current condition. We know where all the available trucks are across the country and what the best lanes are for shipping at any time. It's a real com- petitive advantage for Choptank. OSD: Where are you located? CK: We have offices in Maryland, Florida, Georgia, Texas and Colorado, but of course we ship to and from all point around the nation. Visit Choptank at booth #2055.