instore - May 2018 - 59
The company, privately owned since 1987,
staffs a full-time R&D culinary staff and
more than 100 other employees in its
30,000-square-foot culinary center just north
of downtown Detroit. That workforce helps
produce a line of eight fresh and two frozen
brands, which are continually updated with
new, on-trend menu items.
by Ryan Atkinson
s consumer demand for grab 'n go has
continually shifted toward higher quality, more diverse foods, so too has NuVue
Foods. In fact, NuVue owner and president
David Salerno likes to think his company
has had a hand in the shift.
"This whole shift is about the acceptance in
the marketplace of a grab 'n go environment
where expectations for the quality have
been raised by the consumer," Salerno says.
"That's because of suppliers, like us, continually raising the bar and concerning ourselves with the end result of the products."
NuVue, headquartered in Hamtramck, Michigan, is a manufacturer of ready-to-eat, single-serve fresh and frozen foodservice items.
The company distributes to convenience
stores and also has a strong focus on the
business dining segment - with both micro
markets and high-end vending options.
"What we've tried to do is, at the least, have
quarterly additions to our menu, if not more
often," says Paul Dodson, national sales
manager for NuVue. "And we try to add new
items to the menus for each of our segments.
We have a research and development team
that looks at trends and other things that we
see in the marketplace."
"We're trying to bring ﬂavor proﬁles to
the market that are not just your typical
meat, cheese and a piece of bread."
DAVID SALERNO, NUVUE FOODS
Ideas for NuVue's ever-expanding menus
come from all over the place, especially
when team members are on the road.
"We do a lot of research, whether it's keeping up on food trends, trade magazines, restaurants, anywhere we can get cumulative
information that gives us a feel for what's
going on out there," Salerno says. "We're always looking for any place to get ideas. One
of our guys, or myself, could go to a restaurant and get something and say 'Hey, there's
something here. We can do something similar to this and make it work.'"
The work begins in making those new ideas
fit the parameters of NueVue's business.
NuVue's fresh foods are produced at its 30,000-square-foot facility. Photo: NuVue Foods
"We're trying to bring flavor profiles to the
market that are not just your typical meat,
commissary INSIDER * MAY 2018 * 59