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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
    20 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

    MURRAYS 7/24/08 3:00 PM Page 85

    murray’s chicken

    thrilled to have Murray’s on board,” Cirque 2000 and Nobu in New York City further enhance the flavor profile of its
    HFAC Executive Director Adele also serve Murray’s Chickens. birds. The tomato base is sweetened with
    Douglass said in a statement. “They have farm-raised honey, a touch of garlic and
    a great product and it’s widely available, Wings of Innovation no additives, the company says.
    which means the label will be reaching Along with whole chickens and skinless
    many new consumers.” chicken breast, fresh turkey, whole turkey Word of Mouth
    Because Murray’s Chicken is raised to and brined turkey, Murray’s Chicken pro- Murray’s Chicken relies primarily on
    higher standards and has an award-win- duces chicken sausage. Gourmet chicken word of mouth to spread its reputation,
    ning flavor, customers are willing to pay a sausage flavors include hot Italian, sweet believing the product speaks for itself.
    premium price. “We strive to meet our Italian, sun-dried tomato, cheese and However, Koplik says, WOR Radio in
    customers’ demands 100 percent of the parsley, and Cajun-style Andouille. New York hosts a popular daily show,
    time, delivering the highest levels of qual- Naturally low in fat and cholesterol, Food Talk, which has been a beneficial
    ity and service,” Koplik says. Murray’s Chicken says, these sausages vehicle for promotion.
    Murray’s Chickens are available at “bring a delicious new dimension to the “We’ve run spots with Food Talk for
    retailers from New York to Florida and culinary possibilities of chicken.” several years,” Koplik says. “The previ-
    as far west as Chicago, including A&P, Murray’s Chicken says its sausages ous host of the show had a devoted fol-
    Publix, D’Agostino, Walbaum’s, King are anything but ordinary. Time-honored lowing, and we got a lot of feedback
    Kullen, Foodtown, Fairway, Zabar’s, traditions have been passed down from consumers saying they heard us on
    Stew Leonard’s and Gourmet Garage, in through the Murray family and are used to the show.
    addition to local butchers, gourmet food create its all-natural, antibiotic-free chick- “We’ve also begun running spots with
    shops, health food stores and natural en sausages. a similar radio program in Florida to sup-
    food stores. Upscale restaurants, such as To complement a barbecue, Murray’s port the Publix business we have down
    Ouest, ‘Cesca, the Four Seasons, RM, Le Chicken produces barbecue sauces to there,” he adds.

    food and drink • fall 2008 • www.fooddrink-magazine.com 85

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