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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
    35 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

    BERNATELLOS 7/24/08 9:21 AM Page 87

    bernatello’s pizza inc.

    Garlic Chicken Alfredo, Chicken Fajita, with St. Paul, Minn.-based Green Mill She adds that DSD allows for on-time
    Roasted Vegetable and BBQ Chicken. Restaurants, a restaurant chain known in delivery of products and guarantees fresh-
    the upper Midwest. “Green Mill has ness. “If you offer great pizzas and exe-
    Growing Brands award-winning restaurant pizzas – cute at store level, consumers get good
    Bernatello’s Pizza manufactures more they’ve stacked up award after award,” quality products,” Halverson emphasizes.
    than 100,000 pizzas a day, and the com- Schultz explains.
    pany plans to expand its production in “Our plan is to launch six varieties of Keeping Up With the Times
    the next few years. Pescara Hand-Tossed and Classic Thin The family owned firm distinguishes
    The expansion of Bernatello’s Bellatoria Style pizzas under the Green Mill Brand, itself by making educated, swift decisions.
    brand has been positive for the company, with the same great restaurant taste, and “Our greatest asset is our people,”
    notes Chad Schultz, vice president of sales make them available everyday in the gro- Halverson states. “We are not a top
    and marketing. cer’s freezer.” heavy organization, and can make well-
    “Bellatoria Ultra Thin Crust Pizza has educated, timely decisions with input
    allowed us to expand our distribution out- Quality Focus from our entire management team. We
    side our Midwest DSD (direct sales deliv- The company ensures high-quality do not have a lot of red tape.”
    ery) operation, and grow with great cus- products by purchasing only premium Success in the food industry requires
    tomers like Costco across the entire U.S.,” ingredients. Halverson notes that it uses flexibility and adaptability. “Things
    Schultz says. 100 percent real cheeses on its premium change very quickly within the grocery
    “We’ve had tremendous feedback from pizzas. “One of our assets is our crust industry and you have to change and
    consumers throughout the United States.” operation, which gives us true control adapt to survive,” Halverson stresses.
    As Bernatello’s Pizza looks to staying of the manufacturing process from “We have an efficient company with
    innovative and growing its Bellatoria beginning to end, and ensures quality great people, and we are keeping up with
    brand, it also looks to expand its horizons and consistency throughout,” she says. the changing times.”

    food and drink • fall 2008 • www.fooddrink-magazine.com 87

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