Cheese Please
Natural and specialty blended cheese propel category growth
Since our cover story on the exploding market for bacon in January 2008, the proliferation of bacon uses (now in ice cream and candy?) and the expanding volume of sales (four slices on a burger!) has been nothing short of amazing. With all this interest it should not be surprising that one of Weber’s four new production innovations is a high-performance Bacon Slicer, introduced this May, that we believe offers our customers significant advantages in throughput, slice quality and hygiene.
Innovation related to market forces has always been the most direct path out of economic doldrums, and successful Modern Deli readers are also leading the foodservice industrydown that route.
Within this issue you will discover stories that examine how your competitors and suppliers are reacting to consumer demands for “greener” products and packaging; “cleaner” labels and healthier foods; and greater margins and marketing alternatives through expanded cheese and catering service options.
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Modern Deli (Vol. 5 Issue 2)
Sponsored by:
Weber Inc.
Kansas City, Mo.
Dear Readers:
In response to the “perfect storm” that hit both the U.S. and world economies in September 2008, many processors and retailers who earn their living in the deli industry have — both literally and figuratively — gone back to school.
Many of our readers are now demonstrating the lessons they have learned. New product introductions, innovative marketing of old standards and new efficiencies in the production and delivery of deli meats and cheeses are all having positive effects in the marketplace.
Learning to profit from serving younger customers has been a point of focus for many in our business and is one theme that runs through each
of the stories in this issue. In our cover story, we examine a very direct route to these college-aged consumers and two very different paths to success in this fast-changing market.
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Modern Deli (Vol. 5 Issue 1)
Sponsored by:
Weber Inc.
Kansas City, Mo.
Healthy options vitalize the deli
Logs and slices of ham, roast beef, salami and turkey traditionally dominate deli cases. But today, vegan and vegetarian options are also in view as more and more consumers embrace meatless meal options.
Meat substitutes made from tofu and tempeh, along with a variety of soy cheeses, are popping up in retail delis and foodservice establishments nationwide. Even the meat-eating crowd is choosing sandwich alternatives like premium-quality Tofurky from Turtle Island Foods in Hood River, Ore. ConAgra-owned Lightlife Foods in Turner Fall, Mass. offers the popular soy-based Smart Deli brand in turkey, bologna, ham and pepperoni products.Many consumers choose these products because they are full-flavored, yet lower in fat,calories and sodium than their meaty counterparts.
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Modern Deli (Vol. 4 Issue 3)
Sponsored by:
Weber Inc.
Kansas City, Mo.
No matter how you slice it, the sandwich is stacking up as one of the lonely bright spots for foodservice operators in today’s gloomy economic environment.
A number of sandwich chains, in fact, picked up steam as the economy sputtered, according to the 2008 Technomic Top 100 Limited-Service Sandwich Chains Restaurant Report released in January 2009.
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Modern Deli (Vol. 4 Issue 2)
Foods of Spain
Soaring fuel and feed costs caused no end of headaches, as did turmoil in the labor and credit markets, as well as growing public concerns over food safety.
Through it all, our readers, the purveyors and processors of deli meats and cheeses, proved resilient, dramatically growing the sandwich business in these troubled times.
To help you face the challenges of this New Year, we proudly include this edition information that should help you stay ahead of the curve.
Trapped between the rising cost of raw materials and the growing consumer demand for greater value, purveyors of deli meats and cheeses are responding with creativity andpowerful new strategies, stripping market share from other areas of the foodservice industry.
Within this issue of Modern Deli, we examine three of those successful efforts to: attract and broaden the base of Kosher food shoppers; satisfy the growing cadre of workday brown-baggers; and drive c-store profits ever higher by upgrading food quality and selection.
We also spend time with Volpi Foods, a century-old processor of Italian meats, whose latest investments in technology and training teach valuable lessons incost-control, without quality compromise.
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Within this issue of Modern Deli, we examine three of those successful efforts to: attract and broaden the base of Kosher food shoppers; satisfy the growing cadre of workday brown-baggers; and drive c-store profits ever higher by upgrading food quality and selection.
We also spend time with Volpi Foods, a century-old processor of Italian meats, whose latest investments in technology and training teach valuable lessons incost-control, without quality compromise.
View the Digital Edition
Modern Deli (Vol. 3 Issue 3)
While retail deli and foodservice prices have basically held steady over the past 12 months, the skyrocketing cost of corn (+68%), wheat (+64%) and fuel are putting a chokehold onprofit margins. What’s an owner/manager to do?
As in most times of challenge, the answer today is INNOVATION. What products and services will help you do more, with less? What marketing and presentation techniques will add perceived value? What equipment will make your team more productive and efficient? And don’t forget to answer the question of “sustainability” while you are pondering those questions.
If new ideas are what it’s all about, this issue of Modern Deli promises to stimulate your creativity. Stories within cover topics from global trends to growing niche markets; portion control to energy efficiency; basic sandwiches to ethnic delights.
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Modern Deli (Vol. 3 Issue 2)
As you scan our “menu” of informative selections in this issue of Modern Deli,it should be apparent that we have scoured the globe to bring you FRESH IDEAS related to the processing, preparation and presentation of deli products.
English bacon, Middle Eastern döners, Mexican staples and the changing tastes of American consumers have all drawn attention from our talented editorial staff.
Neither has Modern Deli shied away from timely stories, like the growing threats of cross-contamination in deli and foodservice products; and the money-saving opportunities inherent in the newest generation of food robotics.
Before wishing you “happy reading and a prosperous New Year,” allow us to draw your attention to the advertisement (pg. 9) for the “Learners to Leaders,” a national education alliance that we believe to be worthy of your attention and support.
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English bacon, Middle Eastern döners, Mexican staples and the changing tastes of American consumers have all drawn attention from our talented editorial staff.
Neither has Modern Deli shied away from timely stories, like the growing threats of cross-contamination in deli and foodservice products; and the money-saving opportunities inherent in the newest generation of food robotics.
Before wishing you “happy reading and a prosperous New Year,” allow us to draw your attention to the advertisement (pg. 9) for the “Learners to Leaders,” a national education alliance that we believe to be worthy of your attention and support.
Download the Issue
Modern Deli (Vol. 3 Issue 1)
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