Shirley J Professional

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Presentation transcript:

Shirley J Professional shirleyjprofessional.com

Company Background 30+ years history Purchased company Jan. 2009 First products: dough conditioner, cream sauce base Purchased company Jan. 2009 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*

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

Product Review Shirley J Savory Line Shirley J Gourmet 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

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.

Nutritional Facts The “New” Secret No hydrogenated oils No trans fats 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

Cost Savings Universal Sauce Bouillons No food or food cost waste 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

Strong Support Menu modification Menu development Recipe consulting 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