Issue link: http://osercommunicationsgroup.uberflip.com/i/738471
Convenience Retailer Show Daily 4 9 Wednesday, October 19, 2016 bakery has planted its roots in Brooklyn and baked award-winning pitas, lavash and flatbreads, first for its own commu- nity, and now for many others. Like many proud parents, Damascus Bakeries has chosen the name "Brooklyn" for its newest baby, Brooklyn Bred ® Bistro Breads – a truly artisanal, naturally fermented line of specialty and innovative flatbreads. "We've been 'Bred in Brooklyn since 1930,' so the name Brooklyn Bred was a natural for us," said David Mafoud, Co-Owner and third-generation baker. First out of its ovens have been award-winning Pizza Crusts, formulated with specialty "00" pizza flour and olive oil, fermented extensively in a controlled environment for an authentic texture and more pronounced flavor. Says Mafoud, "Pizza is all about the bite, and in Brooklyn, that could be the difference between life and death. Okay, I'm exaggerating – a bit! But, without exception, in Brooklyn, the success of every great pizza starts and finishes with its crust." In addition to a line of these Damascus Bakeries (Cont'd. from p. 1) Brooklyn Bred Pizza Crusts – which can be customized to your favorite shape, size, thickness and formula, including Khorasan or Sprouted Multigrain – Damascus has recently introduced its Bistro Buns, which are "naturally fer- mented and outspoken on the outside, soft and savory inside – just like a real Brooklynite!" Like the crusts, these 'square shaped' Bistro Buns can be cus- tomized to your desired formula, thick- ness and size, including the 'Slider' size. Says Mafoud, "The burger is back, and where we come from people line up for the right one." So what makes it right? Adds Mafoud, "Let's just say that behind – and above – every well-Bred Burger is an equally well-Bred Bun!" What's next? "For sure, something else. Breads are part of everyone's dia- logue these days, and we are all about the Bred. For almost a century, we have been rolling up our sleeves, going back to the basics and creating fresh, outspoken and edgy breads that will speak out to all – preferably with a Brooklyn accent!" For more information, visit booth #5811, go to www.brooklynbred.com or contact David Mafoud at dm@damascusbakery.com. it was almost 100 years ago. It manufac- tures the highest quality pies. As for ingre- dients, it is proud to use wild blueberries from Maine, New York apples, Georgia peaches, pumpkins from the Amish farm- lands of Pennsylvania, sweet potatoes grown in the rich soils of North and South Carolina and pecans from Texas. Table Talk Pies are available in a wide variety of flavors that any customer would want, and they are all made with that famous Table Talk "Old Fashioned" recipe that is sure to delight. Table Talk also has a size to meet everyone's appetite, whether it is the No. 1 selling 4- inch line of fresh Table Talk in its trade- mark Red & White Box in the Northeast, or the 4-inch Old Fashioned Pies that are Table Talk Pies (Cont'd. from p. 1) sold throughout the U.S. Table Talk pies are available nation- wide and are now available through Dot Foods (www.dotfoods.com) or many other wholesalers and distributors across the U.S. Over 100 million of the 4-inch snack pies were sold last year. Table Talk offers Exclusive Branding in its 6-inch, 8-inch, 9-inch and 10-inch pies. It sells pies in both baked and unbaked formats, and in a variety of packaging styles. The goal is to give its customers that same consistent high quality, week in and week out. Whatever pie you purchase, Table Talk knows that you will be delighted and look forward to your next Table Talk pie. For more information, visit booth #7857 or go to www.tabletalkpie.com. their daily cooking and diet. From its first factory in Singapore dated back to the 1930s, YEO'S expand- ed and explored into more diversified food and beverage products from tradi- tional soy bean drink, Asian drinks, ready-to-drink teas, fruit juices, curry gravy, sweet chili sauce, seasonings and spices to over 40 different refreshing beverages and culinary sauces. Product innovation has been a key focus for YEO'S. The brand was the first to offer canned curry chicken in 1950. It was also first in the world to package its Asian drinks in Tera Brik aseptic contain- ers using the UHT process. To make the best, one must use the best. YEO'S uses the finest ingredients, advanced produc- tion methods, efficient packaging methods and innovative research to ensure products are made with the highest quality. Indeed, when someone picks up a YEO'S product in any corner of the world, he or she would be assured of pleasurable enjoy- YEO'S (Cont'd. from p. 1) ment of the highest quality. A competent team of R&D professionals works tireless- ly to meet the changing needs through constant product innovation, offering con- sumers original flavors, new taste and innovative packaging. Throughout the years, YEO'S has grown into a trustworthy multi-national company and expanded beyond Asian horizons. One could easily find YEO'S products in countries such as the United States, Europe, Australia, Indonesia, Canada, China and Hong Kong, Vietnam and so on. Today, YEO'S has made its presence in Kroger, selected HEB and Walmart stores and the vast majority of Asian super- markets across the U.S. As consumers are on the hunt for healthier beverage alterna- tives to conventional drinks, YEO'S is eager to launch some unique and healthy products in the near future and extend to its next stop: the on-the-go stores. For more information, stop by booth #650 or go to www.yeos.com. C-store industry with a professional food- service concept that enhances overall store profitability and image. We have a product with a distinctive South Louisiana flavor profile that creates repeat business. CRSD: Describe your training program. NO: We believe our training program is the best in the industry. Initially every loca- tion we open is provided with a one-week intensive in-store training for all foodser- vice employees. The training includes, among other things: placing the initial order, packaging and storing (conducted by a Serv Safe certified trainer), equipment preparation, cleaning and maintenance, complete cooking instructions, food case merchandising and installation of menu systems with state-of-the-art graphics. We also provide menu analysis, cost and prof- it profiles and in-depth inventory control for maximizing profitability. We have an "owners hub" which we have introduced this year that will have training videos, short vignettes showing how to cook everything that is on our menu. CRSD: What do you consider a success- ful store? NO: When a store reaches its full sales potential, it is a successful store. At that point, we keep it there through long-term training and maintenance. If the customer is not successful in the long term, neither are we. It requires resources, manpower and experience to accomplish this, but that's what we're all about. Our only measure of success is the program's abil- Krispy Krunchy (Cont'd. from p. 1) ity to stand the test of time. CRSD: What is your growth forecast? NO: Our sales have been increasing at a rate of 30 percent per year for the last four years. We know that it will be impossible to continue that rate, since we have a much bigger mountain to move, but even with the growth we have, we have less than two percent market pene- tration. We're currently averaging over 10 new locations per week, and we may hit 2,200 locations by the end of this year. CRSD: What do you anticipate to be your greatest challenge in the year ahead? NO: Last year we opened our first inter- national location in Malaysia. We intend to continue growing our international mar- kets. The challenge for us is the supply chain. One of the issues we are facing is, since our chicken is flavor injected, is finding a poultry company that can do that to our specifications. We want our product overseas to be just as good as it is here. CRSD: To what do you attribute your company's success? NO: We remain focused on the essen- tials: quality products, intensive training and professional updated graphics. In the end we know that our long-term success depends on the retailer's success. We believe we have the best people in the industry, from our trainers to our sales people to our office staff. For more information, go to krispy krunchy.com or stop by booth #7001. 100 PERCENT GRASS-FED BEEF: DELI MEATS FROM OLD WORLD PROVISIONS After years of development, Old World Provisions has successfully launched 100 Percent Grass-Fed Beef: Deli Meats From Old World Provisions. In an ever-changing market where customers are demanding to know more about what they are eating, Old World Provisions has found the solution. "We pride ourselves for developing products that are ahead of the curve while produc- ing them with an authentic old school style that would make our predecessors proud," says Ross Shuket, Vice President at Old World Provisions. "That is why after years of development and a long road to source the best materials, we are proud to have successfully launched our 100 Percent Grass Fed-Beef: Deli Meats from Old World Provisions." This product line and effort is sup- ported by the Shuket family, which comes with four generations of experi- ence in the trade. The Shuket's have been crafting some the finest New York Deli cured and smoked products over the last number of decades. This 100 percent U.S.A.-based supply chain supports this program from start to finish and in turn supports the agriculture community, and the skilled butchers, chefs and deli pro- fessionals across the United States. Shuket continued, "Our product focus always has and always will be consumer driven. We believe in giving our cus- tomers what they want. That often means being adaptable and working hand in hand with each customer to achieve their goals. Right now, that means customers wanting to know more about what they are eating and where it comes from. In our mind, it is not a trend that will be going away." The Old World Provisions Grass Fed Beef line, taking into account what was seen in the market and with help from customers across the United States, Canada, Mexico and as far as the Middle East, contains roast beef, pastrami, corned beef, salamis and hot dogs. "It is an exciting time to be in the food business, we have the opportunity to make our customers excited about what they are eating and feel good about where it comes from," says Mark Shuket, President and Founder of Old World Provisions. For more information, call 800.BRISKET or visit www.oldworldprovisions.com.