instore - May 2018 - 62

INSIGHT INSIDER

NuVue Foods
Fresh Brands

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
it themselves."

18th Street For Your Health Select:
Selections for the health conscious
customer. Fresh and crisp ingredients
combine for traditional garden and
pasta salads.

Bright outlook
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
being eliminated."
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,
made daily.
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



Table of Contents for the Digital Edition of instore - May 2018

Instore - May 2018
Editor's Note - Big fun on the bayou
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Pizza
Packaging - HOT TO-GO: Prepared foods packaging
Cover Story - One-on-one with Erik Waterkotte
Feature - Are you experienced?
Feature - Big Easy, big expectations
Feature - Snacking naturally
Feature - TURKEY time
Feature - Deli convenience
Merchandising - ON DISPLAY: Menu boards
Equipment - LATEST INNOVATION: Pizza ovens
Commissary Insider - May 2018
INSIGHT INSIDER: NuVue Foods
C-stores vs. business dining
NuVue Foods Fresh Brands
FOOD SAFETY - Pest Control
PACKAGING: Transparency
EQUIPMENT - Getting the most out of labeling
R&D: Organic baked goods
Product Knowledge - CATEGORY UPDATE: Sandwich Breads
Feature - What the future holds
Feature - Personalized cakes
Specialty Insights - CONSIDER: Indian foods
Product Trends - FIRST TO MARKET
Product Showcase
AD INDEX
instore - May 2018 - Instore - May 2018
instore - May 2018 - BNJ - 1
instore - May 2018 - BNJ - 2
instore - May 2018 - BNJ - 3
instore - May 2018 - BNJ - 4
instore - May 2018 - Instore - May 2018
instore - May 2018 - 2
instore - May 2018 - Editor's Note - Big fun on the bayou
instore - May 2018 - 4
instore - May 2018 - 5
instore - May 2018 - CONTENTS
instore - May 2018 - 7
instore - May 2018 - News - NEED TO KNOW
instore - May 2018 - 9
instore - May 2018 - Spotlight - BY THE NUMBERS: Pizza
instore - May 2018 - 11
instore - May 2018 - Packaging - HOT TO-GO: Prepared foods packaging
instore - May 2018 - 13
instore - May 2018 - 14
instore - May 2018 - 15
instore - May 2018 - 16
instore - May 2018 - 17
instore - May 2018 - Cover Story - One-on-one with Erik Waterkotte
instore - May 2018 - 19
instore - May 2018 - 20
instore - May 2018 - 21
instore - May 2018 - 22
instore - May 2018 - 23
instore - May 2018 - Feature - Are you experienced?
instore - May 2018 - 25
instore - May 2018 - 26
instore - May 2018 - 27
instore - May 2018 - 28
instore - May 2018 - 29
instore - May 2018 - Feature - Big Easy, big expectations
instore - May 2018 - 31
instore - May 2018 - 32
instore - May 2018 - 33
instore - May 2018 - 34
instore - May 2018 - 35
instore - May 2018 - 36
instore - May 2018 - 37
instore - May 2018 - 38
instore - May 2018 - 39
instore - May 2018 - Feature - Snacking naturally
instore - May 2018 - 41
instore - May 2018 - Feature - TURKEY time
instore - May 2018 - 43
instore - May 2018 - Feature - Deli convenience
instore - May 2018 - 45
instore - May 2018 - 46
instore - May 2018 - 47
instore - May 2018 - 48
instore - May 2018 - 49
instore - May 2018 - Merchandising - ON DISPLAY: Menu boards
instore - May 2018 - 51
instore - May 2018 - 52
instore - May 2018 - 53
instore - May 2018 - 54
instore - May 2018 - 55
instore - May 2018 - Equipment - LATEST INNOVATION: Pizza ovens
instore - May 2018 - 57
instore - May 2018 - 58
instore - May 2018 - INSIGHT INSIDER: NuVue Foods
instore - May 2018 - C-stores vs. business dining
instore - May 2018 - 61
instore - May 2018 - NuVue Foods Fresh Brands
instore - May 2018 - 63
instore - May 2018 - FOOD SAFETY - Pest Control
instore - May 2018 - 65
instore - May 2018 - 66
instore - May 2018 - 67
instore - May 2018 - PACKAGING: Transparency
instore - May 2018 - 69
instore - May 2018 - 70
instore - May 2018 - 71
instore - May 2018 - EQUIPMENT - Getting the most out of labeling
instore - May 2018 - 73
instore - May 2018 - 74
instore - May 2018 - 75
instore - May 2018 - R&D: Organic baked goods
instore - May 2018 - 77
instore - May 2018 - Product Knowledge - CATEGORY UPDATE: Sandwich Breads
instore - May 2018 - 79
instore - May 2018 - 80
instore - May 2018 - 81
instore - May 2018 - Feature - What the future holds
instore - May 2018 - 83
instore - May 2018 - 84
instore - May 2018 - 85
instore - May 2018 - Feature - Personalized cakes
instore - May 2018 - 87
instore - May 2018 - 88
instore - May 2018 - 89
instore - May 2018 - Specialty Insights - CONSIDER: Indian foods
instore - May 2018 - 91
instore - May 2018 - 92
instore - May 2018 - 93
instore - May 2018 - Product Trends - FIRST TO MARKET
instore - May 2018 - 95
instore - May 2018 - 96
instore - May 2018 - Product Showcase
instore - May 2018 - 98
instore - May 2018 - 99
instore - May 2018 - AD INDEX
instore - May 2018 - 101
instore - May 2018 - 102
instore - May 2018 - 103
instore - May 2018 - 104
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