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  • Schofield Media's - Food and Drink Magazine

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    Schofield Media
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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.

    Hak Cipta:

    Attribution Non-Commercial (BY-NC)
    Unduh sebagai PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    18 tayangan1 halaman

    Schofield Media's - Food and Drink Magazine

    Diunggah oleh

    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.

    Hak Cipta:

    Attribution Non-Commercial (BY-NC)
    Unduh sebagai PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 1

    SUPERMOMS 7/24/08 9:59 AM Page 83

    supermom’s llc

    with pretzels, cheese and fruit and grab- SuperMom’s has invested capital to chases are made at the pump,” Haertl
    and-go yogurt cups with granola, as well automate its processing lines at its says. “It’s tough. How do you fight con-
    as low-fat sandwiches made with whole- 90,000-square-foot facility to become stantly increasing costs and maintain
    wheat bread and turkey. more efficient and capable of doing quality when people are paying $4 at the
    The company will continue to roll out longer runs on its bakery and commis- pump?”
    other items this year. For instance, a new sary lines, Epperson explains. Offering two-for-one specials or free
    flatbread sandwich with pesto sauce is samples are two ways the manufacturer
    one of six new sandwiches in the new Innovative Food is trying to drive business into the stores.
    line-up. Before launching a new product, Other tactics have included offering
    SuperMom’s conducts small test groups “Speedy Reward” points for every pur-
    Creating Quality and gathers information from face-to chase, which can then be applied toward
    Quality ingredients are among the com- face interviews with its consumers. gas purchases.
    pany’s competitive advantages, Haertl SuperMom’s relies on a moderate mar- Most importantly, Haertl and
    says. Although SuperMom’s is well- keting budget, in-store displays and pos- Epperson hope to gain new customers
    known for its fresh bakery goods, itive word-of-mouth from satisfied cus- by providing convenient food that tastes
    Epperson says its deli items are gaining tomers to promote its products. “Once better than the standard fare. “We pride
    in popularity. “We are constantly evaluat- we develop something, we test it at a ourselves on the products that we use
    ing the bakery case and the cooler to see select group of locations,” Haertl notes. and the new and creative ideas that we
    what will work in different settings,” he Creating high-quality items at reason- come up with,” Haertl says. “We are not
    says. “We truly believe in the quality of able price points is something the com- afraid to mix things up.
    the products we put in there. We work pany will continue to do, but Haertl “I’m very proud of our innovations,”
    with vendors who can help us put out a admits it’s not always easy. “A lot of fac- he asserts. “We’re not afraid to try dif-
    high-quality product, too.” tors that affect convenience store pur- ferent things.”

    food and drink • fall 2008 • www.fooddrink-magazine.com 83

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