scpc exploratory ppi 042915
TRANSCRIPT
Exploratory Strategy and Capabilities Discussion
• Learn about your strategy; direction; and needs
• Share our company; existing product platforms
• Share future direction; new capabilities and product
platforms
02
OBJECTIVES
• Share insight; potential action through innovation
• Break bread, open discussion, and next steps
03
OBJECTIVES
Thank you for sharing with us, so we can better understand how we may add value to your team!
04
YOUR NEEDS
• Family owned company started in 1966, currently employing over 1500 associates
• Currently operating 4 manufacturing facilities, with new 300,000 sq. ft. facility under construction
05
OUR COMPANY
• Primarily focused on meat packing, both pre-cooked and raw (nations largest independent bacon processor)
• Sandwich assembly also a core competency
06
OUR COMPANY
• Operate in food service and retail segments
• Raw pork and turkey bacon
• Fully cooked pork and turkey bacon strips, bits, and pieces
• Fully cooked sausage crumbles, inclusion, toppings
07
PRODUCTS
• Fully cooked meatballs
• Fully assembled and packaged sandwiches
• Fully cooked flavored bacon jerky
08
PRODUCTS
Brandworthy Food Solutions
09
BRANDWORTHY
Our Mission• To provide an
answer to a consumer need or desire, that is worthy of your time/consideration in joint development, and will ultimately deliver/enhance your brand attributes and business results.
Brandworthy Food Solutions
10
BRANDWORTHY
Q: How do we develop Brandworthy Food Solutions?
A: By observing, analyzing research, asking questions, actively listening, and cultivating a strong desire to learn…from ourselves and others…and then working to co-develop and deliver such solutions.
Brandworthy Food Solutions provider today.
11
BRANDWORTHY
“Your Brand is Our Brand”
• Food Safety:100% SQF Level 3, HACCP, Dedicated Team of 35, Silliker & Cook/Thurber/40 Customer audits, Metal detection, X-Ray, Laser sorters, Weekly QA training, 24 hour video auditing (400 cameras)
• Manufacturing: State of Art equipment, 5 facilities for national distribution, New 300,000 sq. ft. facility with innovative technology
12
EXPERTISE
• Product/Packaging: Customized/innovative forms, flavors, packaging, sizes, organic and all natural capable
• Insight Driven Culinary: Proprietary model that provides cultivation of leading trends, Corporate Chef inspired through collaborative process
13
EXPERTISE
• Convenience: Operators and consumers alike continue to seek
more convenience; ease of preparation to deliver time and labor savings
• Bold Flavors: A new palate continues to evolve, seeking stand out flavor experiences; savory, spicy, smoky, Asian, Latin, Mediterranean
• Health and Wellness: Nutrition and
fat remain important; clean label, all natural, and gluten free are increasing in importance; but food safety now appearing at or near top of everyone’s list
14
WHAT WE SEE
• 55% consumers prepared more meals than previous year (FMI); 53% included entrée four or more nights a week - Tarnowski
• Consumers are looking for convenient, prepared products that provide a “feel-good” experience by performing the last step of the preparation - RTS Resource told Food Navigator
• 67.1% of consumers strongly agreed/agreed with statement “I find value in prepared meal solutions that allow me to save time” – Consumer Quiz
Sales (in billions)$26$27$28$29$30$31$32$33
Sales of Prepared Foods and Ready-to-Eat Meals from US Retailers
2010 2011 2012
Source: Packaged Facts ongoing report entitled “Prepared Foods and Ready-to-Eat Foods at Retail”
15
CONVENIENCE
• Influences by the shifting demographics of the US, flavor palette of the average household is shifting to bolder, spicier and sour flavors.
• Influences are primarily Asian and Latin.
16
BOLD FLAVORS
• 40% of consumers are extremely concerned about the safety of the food supply
• 74% of consumers willing to pay up to 10% more for food that is healthier, safer, or produced to higher ethical standards - Context Marketing
• 88% of consumers strongly agree/agreed with statement “A healthy, nutritious meal is important to me” – Consumer Quiz
20%
25%
30%
35%
40%
45%
32%
38%40%
Percentage of consumers ‘extremely concerned’ about food safety
July 11 Sept 2012 July 2013
17
HEALTH/WELLNESS
Operators and Consumers alike continue looking for solutions that:
Provide a great tasting food experience, that saves time and/or labor, utilizes bold flavors, and helps deliver against food safety concerns and wellness goals
18
WE THINK IT MEANS
We currently operate 4 manufacturing facilities, with new 300,000 sq. ft. facility under construction
19
OUR NEW FACILITY
• Infra-baker – infra red heated oven
• Multiple Fryer/MPO line w/ Batter/Bread Station
• Multiple MPO/Impingement Line with Char marker
• Armor Inox water bath cooking systems “Sous Vide”
20
NEW CAPABILITIES
Expanded Product PlatformNEW PRODUCTS
• Jerky: bacon and pork• Chicken: breast, legs, halves
and stuffed• Sausage: flavors, stuffed, free
form• Carnitas and Barbacoa• Pork bellies: whole and slices• Roasts/Shanks
• Satay: chicken and pork• Vegetables and fruits• Hams: fully cooked and glazed• Baby back ribs• Breakfast frittatas, omelets and
strata• Braised proteins
21
Sous Vide cooking is top trend in preparation methods – NRA 2014 Culinary Forecast
• Highly precise, delicate treatment of proteins, excellent consistency
• Tenderness optimized while preserving product integrity
(Under Vacuum) Process
22
SOUS VIDE
• Preservation of flavor and aroma
• Improved shelf life and yield
• Better nutritional value
• Uses: storage, compression, cooking
(Under Vacuum) Process
23
SOUS VIDE
• Caramelize protein (char-mark, sear, etc.)
• Pre cool• Vacuum pack• Cook slowly and precisely in
water • Quick chill• Freeze or refrigerate
Sous Vide Cooking Process
24
SOUS VIDE
Operational: Cooks when chefs not available; Easier banquet/catering execution; Easier to manage rush and quiet times; Focus on FOH vs. BOH; Speed of order to table; Multiple items regenerated together; Better shelf life with indirect cooking
Benefits of Sous Vide in Food Service
Economic: Better yields (shrink 5% vs. 30%); Less waste with advance preparation and portions; Cheaper meats made tender; Less energy; Less seasoning, oil, fat
25
BENEFITS
Benefits of Sous Vide in Food Service
Quality: Consistent results every time; Enhanced flavor and aroma; Enhanced tenderness, texture; Enhanced color and visual character
Health / Food and Safety: Enhanced nutritional content; Less fat required; No additives/preservatives; Less handling; Kill step achieved prior to receipt; Less chance of food borne illness 26
BENEFITS
Convenience: Save time with preparation, cooking, and clean up, while still being involved in cooking process
Benefits of Sous Vide in Home
Quality/Flavors: Deliver restaurant quality meal, with bold flavors, and excellent tenderness, texture and visual appeal every time
Health/Food Safety: Enhance nutritional content; less fat; no additives or preservatives; less handling
27
BENEFITS
Discussion / Notes
28
BREAK BREAD