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Shirley J Professional shirleyjprofessional.com. Company Background 30+ years history  First products: dough conditioner, cream sauce base Purchased.

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Presentation on theme: "Shirley J Professional shirleyjprofessional.com. Company Background 30+ years history  First products: dough conditioner, cream sauce base Purchased."— Presentation transcript:

1 Shirley J Professional shirleyjprofessional.com

2 Company Background 30+ years history  First products: dough conditioner, cream sauce base Purchased company Jan  Mike Olsen: Institutional President  Director of Food Services—5,000 meals/day Reformulated soup/sauce bases  No hydrogenated oils, MSG, trans/sat fats Product availability  Change from direct to exclusive distribution partners  IMA Regional Distributors preferred*

3 Company Background Customer profile & growth:  Jan. 2009: 4 institutional customers  Jan. 2011:  17 correctional facilities  384 schools or school districts  84 health care facilities  311 restaurants, cafes, caterers Jan. 1, 2011: Shirley J Professional

4 Product Review Shirley J Savory Line  Universal Sauce  White Cheddar  Seasonings  Bouillons Shirley J Gourmet Line  Breads: Honey Wheat & White, Sourdough  Fudge Brownie, Cookie, Sweet Roll  Corn Bread, Muffin & Cake, Biscuit  Pancake & Waffle

5 Product Review Universal Sauce  Flagship product  1001 applications  Breakfast, lunch, dinner  Sauces, soups, casseroles, gravies  Reliable, easy-to-use, fool-proof, without waste  Never breaks, curdles, separates, colors, weeps or discolors  Heart-healthy  135 calories/8 oz. portion  Economically priced  3.0 to 3.5 cents/oz.

6 Nutritional Facts The “New” Secret  Sunflower oil  Omega 3 & 6 essential fatty acids No hydrogenated oils No trans fats No saturated fats Low calorie count No added MSG Lower sodium content

7 Cost Savings Universal Sauce  3.5 cents/oz. Bouillons  1.9 cents/finished oz.  vs. paste bastes at up to 12 cents/fl. oz.  Thousands of dollars savings/year No food or food cost waste  Increases kitchen staff efficiency  No losses due to break/curdle/scorch  Increased shelf-life  Less need for refrigeration

8 Strong Support Menu modification  Update menus to include SJ ingredients Menu development  Brian Richter – Shirley J Corporate Chef  Mike Olsen – 40 years foodservice experience Recipe consulting School nutrition program


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