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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

    NODINES 7/24/08 9:55 AM Page 81

    nodine’s smokehouse

    new product development are the chefs ine – no volunteers needed. There’s no tion, but we can only find it if we’re con-
    that use our products,” Nodine says. entry cost and no cost of brochures. All sistent in what we offer.”
    “Creating new products is not cheap, so the school, church or organization partic- Nodine admits that finding the right
    we make sure that we find markets that ipants have to do is cash the check and balance of flavors can be a labor-inten-
    like the product. For instance, we came people finally get real value for their sive and expensive process. Some prod-
    out with a series of bacon – apple- donated dollars.” ucts are produced by hand, but others are
    smoked bacon, hickory-smoked bacon, Nodine’s line of products is available manufactured. “In our business, there’s
    garlic bacon, bayou bacon – all of which through the fundraising program, he always a battle between how much equip-
    are cooked and smoked. We developed adds. “We’re thrilled with the response ment you put up against the products you
    this line because delis in New York City that we’ve gotten,” Nodine says, adding make,” Nodine says. “When I started, you
    would not put meat on their slicers unless that more than 35 organizations currently could buy a piece of equipment for $500,
    it is precooked.” participate in the program. and even then, we thought it was too
    much. Now, it’s not uncommon for a piece
    Fundraising Phenomenon Quality and Consistency of equipment to cost $160,000.”
    Nodine’s has developed as electronic Quality is at the forefront of all Nodine’s Winning this battle only comes with
    fundraising program for schools, church- Smokehouse operations, and the firm time and experience, Nodine says.
    es, and all other organizations. Parents, stresses consistency in its products. “I “Many of our employees have worked
    church parishioners, and club members think that any good chef will say consis- here for years, and have developed
    can go online, 24/7, and select and pur- tency is the key to success,” Nodine says. strong skills over time,” he explains. “We
    chase any of Nodine’s products. “Here is “Without consistency, you never know if have thrown away a lot of product while
    the best part,” Nodine declares. “Twenty- people dislike a product, or if they love it. trying to get the it right. Hey, I’m 74 and
    five percent of the retail cost goes to their That’s what we strive for in our products; I’m still in love with the business, what
    school church or organization. Just imag- it’s a constant battle to strive for perfec- more can I say?”

    food and drink • fall 2008 • www.fooddrink-magazine.com 81

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