I have been attending the Fancy Food Show for over twenty years and it is remarkable to see the changes in the food environment. The push for natural and organics at this year's show demonstrated the way producers and processors are changing with the times.  I talked to some of our customers at the show about this trend and wanted to share with you some of our discussions.

It is the first day of summer and a sticky 90 degrees. As I look at what I’ve learned over the years I thought we would start a series of summer reminders by looking at some old Newsletters and making sure we keep you folks up to date on subjects that never get old. Now let’s look back to 2007 and look at best practices.

I was looking through the latest issue of Food Trade News, a Mid-Atlantic focused food publication, and was reminded of the very popular method to make food safer, High Pressure Pasteurization. Today I would like to revisit the use of HPP to “Protect the Brand” as well as stopping food waste through longer shelf life.

Today we will address how tax law changes in December of 2015 help small businesses. The government defines small wholesalers under 500 employees and small producers under 1000 employees as small businesses (which covers my sales market completely). In addition, since it’s only June it’s the time to make decisions now so you can set the stage now to make more money.

Just announced on Wed the 18 the purchase of Justin’s nut butter for 286 Million. We talked about Hormel acquisitions and their desire to get more involved with Natural and Organics. This just follows their acquisition of Applegate Farms. We have talked about consolidation in the industry, Let’s take a closer look at this hugely growing market

I'll date myself with some comforting nostalgia; Popeye the sailor had a sidekick called Wimpy who just loved his hamburgers. According to the Beef Council the average American consumes over 20 pounds of ground beef a year; that’s a lot of burgers. Now we see why Wimpy didn’t want to pay till Tuesday.

Today we would like to focus on what the real recall data required by the FSMA Act in reference to Wimpy’s favorite food. This continues the project we started two weeks ago with updates in It used to be COOL.

Doing inventory and getting it to balance is a challenge. We have done many newsletters on inventory management and the value it brings to your bottom line. Today as a “back to basics" discussion we will re-visit the best practices that have the most impact on your business.

 

 

We monitored the progress of mandatory Country Of Origin Labeling (COOL) for pork, beef and related muscle meats sold at retail from the rule's birth to death. We also discussed the World Trade Organization (WTO) wanting to show the whole life of the animal as it moved from country to country. Let’s get up to speed on where we are at with all those rules that cost more money at the check out counter.

 

 Before getting into today's newsletter focusing on the changing rules of Organic. I would like to take a moment to congratulate NJ for being named Best Food State by Saveur Magazine. Most of my users are in NJ and I have eaten in most of the places they have mentioned. For my readers who travel out East don’t forget to try a few of the places they recommend.  Portuguese in Newark, Corned Beef in Edison and Antonio Mozzarella in Wegman’s all great places from a great state.

 

Over the years we have looked at some of the best picking methods that should be utilized by organizations. Today in our effort to get back to basics we will discuss picking methods and give them the ranking they deserve. We will go from 1 to 7, from the worst to the best.



Issue 590 - How to get your Price List to your customer.

As follow up to last week's News Letter, I would like to discuss once we set the Prices for a customer how do we deliver them to the customer. This is very problematic, you don’t want to make a mistake and give up Margin with the wrong price.

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