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  • Schofield Media's - Food and Drink Magazine

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    Food and Drink is all about best practices: in customer focus, in supply chain management, in productivity, in food safety and in marketing. You might operate a successful chain of restaurants, but you need to know how processors are improving their distribution networks. Or, you might manufacture food or beverages, but you need to know how restaurant patrons’ tastes are changing. Food and Drink is the only magazine that can facilitate this sort of “cross-table” conversation.

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    Food and Drink is all about best practices: in customer focus, in supply chain management, in productivity, in food safety and in marketing. You might operate a successful chain of restaurants, but you need to know how processors are improving their distribution networks. Or, you might manufacture food or beverages, but you need to know how restaurant patrons’ tastes are changing. Food and Drink is the only magazine that can facilitate this sort of “cross-table” conversation.

    Drepturi de autor:

    Attribution Non-Commercial (BY-NC)
    Descărcați ca PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    16 vizualizări1 pagină

    Schofield Media's - Food and Drink Magazine

    Încărcat de

    Schofield Media
    Food and Drink is all about best practices: in customer focus, in supply chain management, in productivity, in food safety and in marketing. You might operate a successful chain of restaurants, but you need to know how processors are improving their distribution networks. Or, you might manufacture food or beverages, but you need to know how restaurant patrons’ tastes are changing. Food and Drink is the only magazine that can facilitate this sort of “cross-table” conversation.

    Drepturi de autor:

    Attribution Non-Commercial (BY-NC)
    Descărcați ca PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    din 1

    MILIOS 7/24/08 12:29 PM Page 60

    milio’s sandwiches

    <<
    Milio’s serves sandwiches that are made only with the freshest ingredients. Its bread is made fresh daily and for its vegetables, it purchases whole fields of lettuce and tomatoes.

    Staying Fresh
    After nearly 20 years, Milio’s Sandwiches is preparing to reposition its brand. In
    addition, it is planning for substantial unit growth in the next five years. By Alan Dorich

    W
    ith the rising popularity of sandwiches and heal- daily and declared to be “day-old” only
    thier eating options, this is the ideal time for Milio’s four hours after it is baked, Liautaud
    Sandwiches to be in the sub shop business, President says. For its vegetables, “We actually
    and founder Mike Liautaud says. “The sandwich seg- purchase whole fields of lettuce and
    ment is [now] totally on fire,” he declares. tomatoes,” he says.
    Increasingly, “The consumer is leaving hamburgers and pizzas This allows Milio’s Sandwiches to con-
    [behind],” Liautaud says. “The preferred menu items these days [are] cold trol its pricing and quality of the products.
    sub sandwiches, so the industry itself is very, very [exciting].” In addition, the company sells out the
    Based in Madison, Wis., Milio’s Sandwiches has 36 outer three rows of the fields, which pre-
    company profile corporate locations and 20 franchise units that all vents it from using inferior products.
    Milio’s Sandwiches serve a menu with 24 sandwich items. Liautaud found-
    www.milios.com
    2007 sales: $24 million
    ed the company in 1989, after selling hot dogs and Positioning Milio’s Sandwiches
    Headquarters: Madison, Wis. subs at Chicago Hot Dog Factory stands in Chicago. To help its growth, Milio’s Sandwiches
    Employees: 475 Today, Milio’s Sandwiches has grown to include has hired Lindsay, Stone & Briggs, an
    Specialty: Submarine sandwiches
    Mike Liautaud, president and locations in Iowa, Minnesota, Nebraska and advertising and public relations firm also
    founder: “The consumer is leaving Wisconsin. The company serves sandwiches that are based in Madison.
    hamburgers and pizzas [behind in
    favor of sandwiches].” made only with the freshest ingredients. The two firms recently conducted
    For instance, the company’s bread is made fresh research through focus groups and cus-

    60 food and drink • fall 2008 • www.fooddrink-magazine.com

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