2Company Background 30+ years history Purchased company Jan. 2009 First products: dough conditioner, cream sauce basePurchased company Jan. 2009Mike Olsen: Institutional PresidentDirector of Food Services—5,000 meals/dayReformulated soup/sauce basesNo hydrogenated oils, MSG, trans/sat fatsProduct availabilityChange from direct to exclusive distribution partnersIMA Regional Distributors preferred*
3Company Background Customer profile & growth: Jan. 2009: 4 institutional customersJan. 2011:17 correctional facilities384 schools or school districts84 health care facilities311 restaurants, cafes, caterersJan. 1, 2011: Shirley J Professional
5Product Review Universal Sauce Flagship product 1001 applications Breakfast, lunch, dinnerSauces, soups, casseroles, graviesReliable, easy-to-use, fool-proof, without wasteNever breaks, curdles, separates, colors, weeps or discolorsHeart-healthy135 calories/8 oz. portionEconomically priced3.0 to 3.5 cents/oz.
6Nutritional Facts The “New” Secret No hydrogenated oils No trans fats Sunflower oilOmega 3 & 6 essential fatty acidsNo hydrogenated oilsNo trans fatsNo saturated fatsLow calorie countNo added MSGLower sodium content
7Cost Savings Universal Sauce Bouillons No food or food cost waste 3.5 cents/oz.Bouillons1.9 cents/finished oz.vs. paste bastes at up to 12 cents/fl. oz.Thousands of dollars savings/yearNo food or food cost wasteIncreases kitchen staff efficiencyNo losses due to break/curdle/scorchIncreased shelf-lifeLess need for refrigeration
8Strong Support Menu modification Menu development Recipe consulting Update menus to include SJ ingredientsMenu developmentBrian Richter – Shirley J Corporate ChefMike Olsen – 40 years foodservice experienceRecipe consultingSchool nutrition program