Monthly Archives: September 2017

🏡 Un-Comfort Zone 🚧

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Do you work to live, or do you live to work?

Recent press reports have highlighted Americans’ work habits; much of the coverage does not flatter.  Long hours, less stability, and a penchant for being “always-on” are contributing to a lowering of expectations in the workplace.

Although satisfaction is up, a clear danger exists in  defining one’s self simply in terms of one’s occupation.

That other time-drain, social media, further contributes to the blurring of boundaries between the professional and the personal.

Identifying too closely with the work-sphere might also expose you to a minefield of negative consequences.

Customers are poorly served when workers act as though their client’s presence is an invasion of the employee’s space.  How many frustrating encounters with shop clerks, flight attendants and wait staff have you been subjected to lately?

Drawn-out grieving processes can ensue when a separation from one’s vocation occurs.

Survivor’s guilt can hamstring teams left behind at the job.

A shallow existence may result from  a one-dimensional self image.

We are more than the sum total of our resumes. Give to Caesar that which is Caesar’s.  Then get out of your comfort zone and embrace life.  Just do it.


Carter-Hoffman’s new air screen is in production and ready to roll.

Their latest model PHB12DS  features an energy efficient refrigeration system!


Now in time for Halloween

Bally Mortuary Cooler Systems


Villeroy & Boch


đŸ’Œ A Salesman in a Self-Service World 🌎

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Do you remember those radio and TV ads: “Work from home; No selling required!”? I sure do. I still wonder why precluding the sales function is perceived as a positive message.

Popular media revels in the demonization of the sales profession. From the sitcom WRKP in Cincinnati’s sleazy Herb Tarlek, through Peewee Herman’s disgust at a “SALESMAN!” ringing his doorbell, right through to Leonardo DeCaprio’s portrayal of the Wolf of Wall Street, we are barraged with images that condition us to reject the worth of the world’s second oldest profession. Come to think of it, don’t practitioners of the world’s first oldest profession need to be sales-oriented as well?

Concurrent with the stigmatization of selling, comes the proliferation of self-service options. Gas stations, ATM’s, retail check-outs, self-publishing, even US Customs kiosks and medical advice have all been automated to eliminate human interaction. There’s an app for that (and for everything else, it seems).

Just as the Industrial Revolution eliminated manufacturing jobs, so too the Information Age continues to impact the workforce. Fortunately, sales positions don’t yield to mechanization as easily as clerical jobs do. Sure, retail has its “shelf-talkers”, and B2B its “silent salesmen”, but only non-robots can deliver insights and build consensus.

It seems as though everyone perceives themselves an expert, shallow-schooled by smart phones, social networks and the narrow group that they interact and identify with.

Salespeople are tasked with providing a broader and deeper education of product features and benefits. Performance based compensation ensures that they are incentivized to eliminate ignorance.

Why then do we struggle to resonate with potential customers? Why do we lack the engagement so necessary to teach?

Can we blame complacency? Are lazy marketers to be indicted for their penchant for relying on collateral, printed catalogues, price lists and poorly planned and/or executed trade shows?

Automating processes might lead to your Blue Ocean Strategy by getting customers to buy on autopilot. You might find The Holy Grail of business – a value proposition that makes it too hard for your clients to switch to your competitor. More likely, though, a sales professional will lead the way to higher volumes and profits.

No selling required: that’s why there’s always the need for a salesman.

Editor’s Note: This was originally posted in 2014
 



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THE RITE DISPENSER FOR ANY APPLICATION


🎃 Pumpkin Spice Season 🍂

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Thursday heralds the official first day of autumn.  Apple-picking, tailgating, and PSL’s ☕ aside, fall probably represents the most important season of the year, food-wise.

 

This period marked the busiest time for our ancestors, as they struggled to reap their crops, and then preserve them until the first shoots of the following spring brought them much needed sustenance.

 

Many of the most beloved culinary techniques are rooted in harvest traditions. đŸ‘šđŸ»â€đŸŒŸ

 

Fermentation, including pickling, brining, and vinification đŸ· worked to extend fruit and vegetable shelf lives.  Curing and smoking of proteins allowed them to last throughout the toughest winters as well.Â Â đŸ„“

 

Food preservation relies on the prevention of microorganism growth and the slowing of oxidation.  Our forebears created proven (and often delicious) methods of prolonging their foodstores, while understanding little of the underlying science.

 

The shelf life of today’s fall bonanza can be extended by these and other classical ways as well as, and in conjunction with, more modern methodologies:

Blast Chilling

 Vacuum Sealing

Shock Freezing

Conserving “fresh” taste, color, nutrition and texture, these newer techniques have the added benefits of reducing the incidences of harmful carcinogens.

 

We’ve taken full advantage of our Garden State Culinary Center at Pecinka Ferri this year, growing, pickling, canning, freezing and storing our crops. The Test Kitchens here provided the proper tools to get the job done, and our chef and crew reveled in putting a new twist on these ancient traditions!


October 1st – new price lists on Blodgett-Marsal & Market Forge!



https://www.youtube.com/watch?v=Xy9Pcmv6yNc


🚾 Safety First đŸ‘·

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This week, leading up to 9/11, has presented so many challenges to our well-being.  Cataclysmic hurricanes, a massive earthquake, news of a potentially culture-crushing data breach, all have unleashed their fury on a innocent populace within a few day’s time.

Most of North America is now attempting to secure its physical, financial, and cultural well-being.  Safety and security have been pushed to the forefront of the national agenda.

These are hot-button issues in foodservice as well, as witnessed by the constant drumbeat of contamination reports in the news.

The industry must be vigilant watchdogs for food safety and security.   We are proud to represent factory partners who offer a variety of solutions.


Vacuum System Solutions


Advance Tabco’s revolutionary Sleek Shieldℱ makes rotating food shields without tools easier than ever!

In addition to full 360Âș rotating ability, the chamber will lock into place in 15Âș intervals.


Careful management of the cold chain maintains freshness over time, ensuring maximum food safety while maintaining HACCP standards.


🍎 Apples & Oranges 🍊

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“everything that can be invented has been invented.”

Charles H. Duell, Commissioner of US patent office in 1899

How does  the foodservice supply chain reinvent itself?  Where do new products come from?

Manufacturers seldom create from “whole cloth”, opting instead to put their engineers’ valuable time to use in tweaking existing items (typically for multi-unit operators).  Combining and recombining technologies, notions, designs and systems, product developers brew up new offerings for their marketing teams.

Staying ahead of the competition, while solving clients’ problems motivate supplier teams to hash out items for an ever-changing landscape.

Notable recent mashups on the food side include avocado toast, the cronut, and any number of Tex-Mex QSR meals (made from the same four ingredients)!  The non-foods, E&S business cooks up similar medleys.

Mason jars with handles, smoke enhancing appliances, patterned textured dinnerware and flame spewing cookers represent a few offerings of an industry looking both backward and forward.


To Serve And Protect

Server ConserveWell utensil holders are an environmentally friendly method of rinsing and preventing bacteria growth by holding utensils in water over 140°F. Using 99.7% less water than a traditional dipper well, one unit can save over 250,000 gallons of water per year. Drop-in or mountable units available to fit your operation’s needs.


The Blodgett Hoodini, a combination of a Combi Oven and Hood, makes the scene at the AHF Conference.