instore - May 2018 - 62
The size, and customer base, of companies
like NuVue give them the bandwidth to
crank out those high-quality, on-trend items
for the retailers.
18th Street Deli Fresh: From subs to
sandwiches to salads, fresh fruit and
desserts. Items prepared fresh using
USDA-inspected meats and poultry.
A variety of sweet and satisfying
desserts for snacking or as a perfect
ﬁnish to a meal.
"We have the ability to do a lot of things.
It's nothing for us to do 160 to 200 different menu items in a week," Dodson says. "A
customer can do ham sandwiches and maybe put it on two or three different styles of
bread. They've got a very limited variety that
they can offer their customers. When they
try to expand that variety, what they end up
doing is running into a real waste problem.
It just doesn't work.
18th Street Select: Deli fresh favorites
stuﬀed with high-quality USDAinspected meats, cheeses and only
the freshest lettuce and tomatoes,
seasoned by chef-designed sauces
on a variety of rolls, buns and breads.
Packaged with micro-markets in mind.
"That's where a company like ours, with a
USDA-inspected culinary center with all the
bells and whistles and is daily on top of all
the rules and regulations, can provide them
a safe high-quality product with variety that
they just can't get when they're trying to do
18th Street For Your Health Select:
Selections for the health conscious
customer. Fresh and crisp ingredients
combine for traditional garden and
Salerno says he feels confident in the future
of fresh-prepared grab 'n go foods. Recent
trends have stuck around long enough that
they're showing the way of the future, he says.
"I think the growth of grab 'n go, ready-toeat, fresh or frozen, is on a rise. As the American consumer becomes more and more involved and busy, and as they have a million
things to do, grab 'n go is going to continue
to show itslef as the way of the future," he
says. "With the rise of delivered grocery
meals, I think the days of planning a meal
weeks in advance and doing the whole grocery store thing and planning it all out are
Done are the days of planning out meals
days, or a week, in advance. Consumers are
far less likely to prepare a shopping list and
go to the store to buy items that will be used
day slater to prepare a meal. Today, Salerno
says, it's a 10-minute process. A consumer
gets hungry and looks for something to
change that in 10 minutes.
"The trends are all leading towards grab 'n
go, ready-to-eat, anything you can do at all
levels," he says. "it's a trend you're going to
see growth in for years to come."
G'Morning Breakfast: Classic breakfast
combinations of fresh grilled eggs,
muﬃns, toast, bacon and sausage,
Stuﬀed Bagels: Fresh baked and ready
to travel. Bagels stuﬀed with savory
ingredient combinations for breakfast,
lunch or dinner.
Tapas "The Ultimate Meal": Each
recipe is hand crafted with the ﬁnest
ingredients to oﬀer big ﬂavor and
satisfaction without ruining your
appetite for later. Ideal for all singleserve applications including vending,
micro markets and c-stores.
Fiesta Basante: Authentic Hispanic
cuisine. Chicken, BBQ pulled pork or
chorizo sausage are seasoned with
chipotle and other ﬂavors on brioche
buns, subs and more.
The company adds new products to its line at least quarterly. Photo: NuView Foods
62 * MAY 2018 * commissary INSIDER