Instore - July 2018 - 35
INSIGHT INSIDER
orders are built, shipped and on
distributors' shelves in days, guaranteeing freshness." Finished product on the Walker's floor typically moves
out in a day or two, and it's kept refrigerated
throughout the entire supply chain.
Another crucial component of maintaining
that commitment to quality, Stinson says, is
operating at the highest levels of food safety.
Walker's is GSFI-certified and scored 98.65
percent on its latest audit. An onsite United States Department of Agriculture office
monitors food safety compliance daily.
A local commitment
Sourcing locally also plays a big role at
Walker's, Stinson says. The company is a
member of Share KC, a group of local businesses that pools their resources to purchase local products effectively. Walker's
also participates in a Kansas City area-based
retail partner's local program. The retailer
ships fresh produce to Walker's in season,
which Walker's uses to make
salads sold behind the case in the
retailer's stores.
and we try to minimize the down time on our
equipment. If there's not a long enough production run, it slows us down."
Walker's also sources potatoes from Kansas,
tomatoes for its pico de gallo and salsa from
local growers and ingredients for its coleslaw from the St. Joseph, Missouri, area,
Stinson says.
Interestingly, Walker's recent success has
given it the freedom to grow at its own pace,
Stinson says. "Our long-term goal is to grow,
but we've been growing quite a bit in the last
three years, to the point where we can be
more selective."
"Our long-term goal is to grow,
but we've been growing quite a bit
in the last three years, to the point
where we can be more selective."
Eventually Walker's will get a new facility,
but for now, it still has room to grow in its
current 29,000-square-foot building, the
company's home since 1982. Walker's also
has a second, 8,500-square-foot facility for
holding refrigerated product.
MIKE STINSON, WALKER'S FRESH FOODS
Walker's has created private label programs
for several of its retail grocery customers,
but it's not a growing business for the company, mainly for logistical reasons within
its production plant, Stinson says. "It's just
a matter of volume," he says. "A full equipment sanitization takes an hour and a half,
Given soaring freight rates, it often makes
good business sense to stay close to home,
Stinson says. "If freight is adding 25 cents a
pound, you're pricing yourself out. There's a
lot of expense in transportation. Commodity prices are relatively stable - refrigerated
freight is the real pain point for me."
commissary INSIDER * JULY 2018 * 35
http://inlineplastics.com
Table of Contents for the Digital Edition of Instore - July 2018
Instore - July 2018
Editor's Note - Jack be nimble
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Specialty cheese
Specialty Insights - CONSIDER: Marketing to kids
Cover story - Reasor's rolls with the changes
Feature - Foodservice, meet retail
Commissary Insider
INSIGHT INSIDER - Walker’s Fresh Foods
CATEGORY SPOTLIGHT - Pizza ingredients
R&D - New trends in blueberries
EQUIPMENT - Slicers
EQUIPMENT - Getting by with less space
Merchandising - ON DISPLAY: Dessert cakes
Equipment & Packaging - LATEST INNOVATION: Mixers
Product Trends - FIRST TO MARKET
Product Showcase
Instore - July 2018 - Instore - July 2018
Instore - July 2018 - Instore - July 2018
Instore - July 2018 - 2
Instore - July 2018 - Editor's Note - Jack be nimble
Instore - July 2018 - 4
Instore - July 2018 - 5
Instore - July 2018 - CONTENTS
Instore - July 2018 - 7
Instore - July 2018 - News - NEED TO KNOW
Instore - July 2018 - 9
Instore - July 2018 - Spotlight - BY THE NUMBERS: Specialty cheese
Instore - July 2018 - 11
Instore - July 2018 - Specialty Insights - CONSIDER: Marketing to kids
Instore - July 2018 - 13
Instore - July 2018 - 14
Instore - July 2018 - 15
Instore - July 2018 - Cover story - Reasor's rolls with the changes
Instore - July 2018 - 17
Instore - July 2018 - 18
Instore - July 2018 - 19
Instore - July 2018 - 20
Instore - July 2018 - 21
Instore - July 2018 - Feature - Foodservice, meet retail
Instore - July 2018 - 23
Instore - July 2018 - 24
Instore - July 2018 - 25
Instore - July 2018 - 26
Instore - July 2018 - 27
Instore - July 2018 - 28
Instore - July 2018 - INSIGHT INSIDER - Walker’s Fresh Foods
Instore - July 2018 - 30
Instore - July 2018 - 31
Instore - July 2018 - 32
Instore - July 2018 - 33
Instore - July 2018 - 34
Instore - July 2018 - 35
Instore - July 2018 - CATEGORY SPOTLIGHT - Pizza ingredients
Instore - July 2018 - 37
Instore - July 2018 - 38
Instore - July 2018 - 39
Instore - July 2018 - R&D - New trends in blueberries
Instore - July 2018 - 41
Instore - July 2018 - EQUIPMENT - Slicers
Instore - July 2018 - 43
Instore - July 2018 - 44
Instore - July 2018 - 45
Instore - July 2018 - EQUIPMENT - Getting by with less space
Instore - July 2018 - 47
Instore - July 2018 - 48
Instore - July 2018 - 49
Instore - July 2018 - Merchandising - ON DISPLAY: Dessert cakes
Instore - July 2018 - 51
Instore - July 2018 - 52
Instore - July 2018 - 53
Instore - July 2018 - Equipment & Packaging - LATEST INNOVATION: Mixers
Instore - July 2018 - 55
Instore - July 2018 - Product Trends - FIRST TO MARKET
Instore - July 2018 - Product Showcase
Instore - July 2018 - 58
Instore - July 2018 - 59
Instore - July 2018 - 60
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