Hello and Happy Spring! It’s hidden somewhere beneath that snow, I promise!  My name is Lauren Hathaway and I’m an Assistant Buyer for Quandt’s Foodservice Distributors. But on here, you can just think of me as the hostess with the inside scoop on new products. Several times a month, we hold new product demonstrations here at the main office.  Vendors and brokers come in to show us what they’ve got! We get to try out and pick the best products to serve our customers.

Recently, a broker from Tyson and Ken’s Foods showed us some delicious new frozen chicken options as well as specialty salad dressings.  Quandt’s is now offering an 8oz airline bone in chicken breast.  This comes in a 4 (5) lb pack and would be a great addition to a lunch or early-bird smaller portion menu.  If you need some new marinade ideas- read on!

My favorite offerings from the demo were the new specialty dressings offered by Ken’s Foods.  Cucumber Wasabi, Honey Lime (a personal favorite!), Chipotle Ranch Mayo, and Texas Petal Sauce (for all you onion ring lovers out there!!). These will be sold in 4 (1) gallon packages. The dressings are a tasty addition to veggies, chicken tenders, sandwiches, salads, fries, and onion rings. The Cucumber Wasabi goes great with tuna or swordfish and the Honey Lime works well as a marinade for fish or chicken.

According to a recent study, the top 10 flavor combo’s in 2010 will be: garlic, hot/spicy, Italian, Latin/Spanish, Asian, Creole/Cajun, Teriyaki, Citrus, Berry, and Chipotle.  As you can see, we’ve incorporated this outlook into our new product choices.  Many of your restaurants and eateries will be looking to include these flavor pairings as well.

Check back for the latest product demonstrations at Quandt’s!

Though kids don’t carry the family wallet, they still exert plenty of financial influence in the dining arena. From burger joints and pizzerias to sandwich shops and fast-casual chains, restaurants across the country have clamored for their slice of the kids’ menu pie with targeted offerings and a kid-centric vibe.
Today, the kids’ menu remains a compelling—if not necessary—restaurant program. With attractive dining options and an equally pleasing kid-friendly environment, many operations are wooing families and their influential youngsters through the doors—and reaping profits for their efforts.

“Kids drive decisions and there’s no question our kids’ menu helps attract them,” says Stacy Hettich, brand director at Fazoli’s, a quick-service Italian franchise that commits a lot of attention to its child-friendly atmosphere. “Having a kids’ menu is such a positive attribute for our brand and certainly contributes to our success.”

But creating and maintaining an attractive kids’ menu demands more than a pint-sized meal. Today’s children, products of the Internet age, cable television, and no-score soccer games, are accustomed to interaction, choice, and feeling special at every turn. Parents, meanwhile, focus their eyes on price and health. A kids’ menu that appeases both audiences will do much to spark revenue, boost brand loyalty, and encourage repeat visits.

Know the Target

In 2008, Cosi, a fast-casual chain headquartered in Deerfield, Illinois, focused its attention on kids’ offerings. With a growing contingent of suburban operations, Cosi leaders saw the need to introduce a formal kids’ menu to satisfy the family dominated demographics of its nearly 150 locations.

“We didn’t have a printed kids’ menu, we didn’t package meals, and we just knew this was a missed opportunity,” says Jill Lawrence, Cosi’s senior director of marketing.

In the summer of 2008, Cosi unveiled its first kids’ menu. Young patrons can order pizza or a sandwich, a healthy side (carrots, potato chips cooked in unsaturated oil, or a fruit cup), a cookie, and a take-home beverage cup, which includes a flavored straw for milk orders. Cosi’s revamped efforts triggered an immediate jump in sales.

Knowing the target audience spurred Cosi’s quick success and opened the brand’s eyes to the power of a well-conceived kids’ menu. Still, emerging as a popular brand with kids and parents extends beyond the menu and into the creation of a child-friendly environment.

At Which Wich sandwich shops, kids place their orders at a tot-sized counter, a modest, low-cost design feature that allows children to replicate the adult experience.

“Kids represent about 10 percent of our business and that’s a big enough chunk that we’re going to pay attention to what they want and how they’re treated,” says Which Wich founder Jeff Sinelli.

At one of Sinelli’s other brands, Dallas-based Burguesa Burger, the bag that serves “The Little Luchador (Wrestler)” kids’ meal turns into a Mexican wrestler’s mask.

“You can’t overlook the element of packaging in attracting kids,” he says.

Fazoli’s directs its kids’ menu at the 4–9-year-old crowd, pairing each kids’ meal with a Tony Tomato activity book. At its Tuesday Kids’ Nights, Fazoli’s serves up 99-cent meals as well as a guided arts and crafts activity.

“You have to know your brand well and Fazoli’s has become synonymous with families because of these family friendly programs,” Hettich says. “We’ve done our due diligence and research and it’s paid off.”

Keep It Simple, Not Too Simple

Kids can be finicky eaters, a reality that encourages operators to provide options that will satisfy their youngest clientele.

Fazoli’s hosts a five-item kids’ menu (pepperoni or cheese pizza, spaghetti, meat lasagna, and fettuccine alfredo), though the Lexington, Kentucky–based brand will occasionally add limited-time offerings. The decision to retain a tight, targeted menu rests as much in ease of ordering and preparation as it does in a sturdy sales history.

“Long term, pizza and spaghetti have proven their worth,” Hettich says, adding that consistency with menu, customer experience, and price is just as important. “Parents want to come in and see familiar offerings. They want to know that their expectations will be met.”

Many eateries have adopted a layered ordering platform that has kids pick options from designated categories. At Which Wich locations, kids grab a red crayon and a pre-printed bag to select their sandwich options along with cheese, bread type, toppings, and drink variety. Though choice is provided, the options do not overwhelm.

“Kids’ palates aren’t as big as adults, but you still have to provide a range of options to appease the kids’ tastes,” Sinelli says.

“It’s all about having an appropriate number of options on the menu because kids enjoy the power of choice,” Cosi’s Lawrence says. “That’s one of our things that has proven to be a real hit.”

Package and Price

Packaging the different components of a kids’ meal together isn’t just a best practice because it allows for customization, it also enhances value perception, an important element in today’s struggling economy.

McDonald’s Happy Meal may have set the gold standard for a successful kids’ menu when it created an offering that provided an entrée, side, and drink. The Golden Arches then priced the Happy Meals to sell; not only did the kids love the Happy Meal, but so did parents, who enjoyed the low-price, all-inclusive meal. Value continues to be a selling point in the kids’ meal realm, as the average quick-serve price of a kid’s meal combo in the second quarter of 2009 was a mere $3.60, according to consumer research firm Mintel.

Yet Sinelli, who merely looks to cover the cost of his $3–$4 kids’ meals, says the kids’ menu is about more than profit.

“We’re trying to build our brand with kids, knowing that we’re in this for the long haul,” he says. “It’s a slower path, but it allows the brand to build on experience rather than spending thousands on creating a splash.”

For more information, visit QSRMagazine.com

Quandt’s would like to inform our customers, effective with deliveries starting Monday, November 2nd, 2009 there will be a .05 per container deposit charge applied to your invoice that will show as a separate line at the bottom of your invoice.

So a 24ct/case would equal $1.20/cs etc.

Products affected will be:

Water – anything under a Gallon Size

Carbonated Soft Drinks

Including Sparkling Water, Carbonated Energy Drinks, Carbonated Juice (anything less than 100% juice, containing added sugar or water).*

(Source * FAQ’s NYS Dept. of ENCON)

There are No Exemptions in New York State for Schools, Hospitals, State, County or Local Governments Agencies, Non profits and Nursing Homes.*

(Source * FAQ’s NYS Dept. of ENCON).

In addition Quandts Foodservice Distributors, Inc. is not responsible for picking up returns (empties); the originator of the product (Manufacturer) is responsible.

Along with this letter we have provided a list of companies that can possibly assist you with this part of the law and in no way has a relationship with Quandts Foodservice Distributors, Inc.  Also, both Nestles Inc. and Polar Beverages (Adirondack) are working on return programs and will communicate with you on a direct basis.

Any questions please give Quandts Foodservice Distributors, Inc. a call and we will do our best to work with you through this change.

Polar Beverages (Adirondack) has had an agreement in place for 2009 whereby signed up Healthcare Facilities were not being charged a deposit fee on soda products – that will continue for the remainder of 2009.  Beginning with January 1, 2010 there will be cost basis changes and the deposit contract will be changed to include the new Bottle Return Law that goes into effect 10/31/2009.

One side note those accounts that we deliver outside of New York State and Connecticut – Quandts Foodservice Distributors, Inc. will not be “billing” the Deposit Charge – those accounts effected will have to take the appropriate steps to comply with the law.

For more info please visit the NY State Department of Environmental Conservation’s website

http://www.dec.ny.gov/chemical/8500.html

Yoplait is the #1 selling yogurt brand in the US and the best-selling yogurt in Upstate New York.

Yoplait flavors available:

1. Yoplait Original Variety Pack-Strawberry & Mixed Berry   Item #37920-48/4oz.
2. Yoplait Light-Strawberry   Item #37921-12/6 oz.
3. Yoplait Light-Very Vanilla   Item #37922-12/6 oz.

NEW Yoplait ParfaitPro

Create perfect parfaits in seconds with less mess and less waste.

1. Vanilla ParfaitPro   #37930-6/4 lb.
2. Strawberry ParfaitPro   #37931-6/4 lb.

Deeply chocolate, enrobed in chocolate and filled with a dark chocolate truffle.  Serve wickedly warm, unleashing a rush of molten chocolate to your cutomers’ wild delight.  Your plates will be dressed to kill.

Beginning Monday June 1st we will begin a new program which will allow you to place specialty seafood items, the day before your delivery, and receive that product the next day. Please see your sales associate for details.

Item# 7377 - Altima 64 (Daley Chemicals)

This product is a one-step neutral disinfectant that is effective against a broad spectrum of bacteria, is virucidal (including HIV-1, HBV and HCV), fungicidal and inhibits the growth of mosd and mildew and their odors when used as directed.

Please contact us at 1-800-666-8443 for more information on this and other Swine Flu prevention items and ideas.

CLICK HERE TO READ FULL ARTICLE

For more detailed information on the Swine Flu, please visit the CDC website, http://www.cdc.gov/swineflu/key_facts.htm

MISSION FOODS

To fully understand Mission Foods - our products, our business philosophies - it’s important to understand a bit of our history. The company we know as Mission Foods today had its beginnings in 1949 when Don Roberto Gonzalez and his father formed the company GRUMA S.A. in Monterrey, Mexico, and revolutionized the corn flour and tortilla industries.

Prior to that time, corn flour - corn masa - was produced in essentially the same labor-intensive way originated by the Aztecs hundreds of years earlier. Don Roberto Gonzalez envisioned a better way and replaced the old Nixtamal stone grinding process with a radically more efficient hammer milling process. This new process resulted in a superior corn flour - Maseca corn flour with a more controllable, more uniform particle size. It also resulted in higher yield with less labor and waste than the old-fashioned method. Most importantly, it produced superior quality tortillas.

Today, GRUMA S.A. is the world’s largest producer of Maseca corn flour and tortilla products, with production facilities across the Americas, the UK, Holland, Italy and Asia. Its operations and sales extend to the US, Canada, throughout Central America (through Gruma Centro America), and into England, Europe, Asia, Australia and the Middle East. With the backing of Gruma’s global technology and resources, Mission Foods has grown to become the largest producer of tortilla products in the US.

]]> http://www.quandts.com/other/quandts-introduces-mission-foods/feed/ http://www.quandts.com/other/dining-for-dollars/ http://www.quandts.com/other/dining-for-dollars/#comments Thu, 12 Mar 2009 20:21:39 +0000 nicolette http://www.quandts.com/?p=854 Nearly one-third of consumers indicate they are using coupons at restaurants more frequently than they were six months ago, according to Technomic. Sixty-six percent get their coupons from newspapers, most likely from Sunday’s free-standing inserts. The biggest reason consumers cite for using coupons? To save money on an item they’ve ordered before; 21% reported that they use coupons to try a new or seasonal item.

Deals increase by more than 20%
According to The NPD Group, deal traffic for discounted pricing and the $0.99/value menu enjoyed double-digit growth for the quarter ending August 2008 over the year-earlier period. Consider Subway’s successful $5 footlong “Everyday Value” meal. “The traffic response has been remarkable,” says Jeff Moody, CEO for Subway Franchisee Advertising Fund Trust. “That price point is magic. Everyone in the world is copying it now with a $5 [price-point item]. In this economy, you have to have value.”

Business Implications
Consider dealing coupons, but only if you can do so without compromising your brand.

* Introduce new items that can be sold at a lower price point, rather than lowering prices on an existing item.
* Menu half-portions that can be sold at more than half-price.
* Utilize less expensive cuts of meat, like chicken thighs instead of chicken breast.

Source: Nestle Professional Market Insights