1. Shirley J Professional
shirleyjprofessional.com

2. 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*

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 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

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 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

7. 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

8. 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