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4

I

FOOD TRADE NEWS

October 2015

PUBLISHED THE THIRD

MONDAY OF EACH MONTH

By Best-Met Publishing Co., Inc.

Publishers of

Food World

Food Trade News

Grocery Industry Directory

JeffreyW. Metzger

President/Publisher

Terri Maloney

VP/Editorial Director

Maria Maggio

VP/GM-Food Trade News

Kevin Gallagher

Vice President

Karen Fernandez

Director-Sales & Marketing

Beth Pripstein

Circulation Manager

Richard J. Bestany

Chairman Emeritus

Food Trade News (USPS 562290) is

published monthly for $69 a year by

Best-Met Publishing Co. Inc., 5537

Twin Knolls Rd., Suite 438, Columbia,

Md. 21045. Periodicals Postage paid

at Columbia, Maryland and additional

mailing offices. POSTMASTER: Send

address changes to Best-Met Pub-

lishing Co. Inc., 5537 Twin Knolls Rd.,

Suite 438, Columbia,Md. 21045.

News

Food Trade

By Maria Maggio

Soup

t o Nutz

We’re having perfect fall weath-

er, Mother Nature is giving us

quite a show with leaves bursting

with color and the golf outings

are all but over (I hope), but the

best news of the month is that

Chipotle has ended its carnitas

crunch.

A few weeks ago I was trav-

eling in South Philly and drove

past the old produce terminal on

Third Street and Packer Avenue.

It is being torn down after 52

years of service to Philadelphia’s

hospitality, foodservice and retail

industries. The newer Philadel-

phia Wholesale Produce Market

(PWPM), a 700,000 square foot

shiny facility on Essington Av-

enue near the airport, has now

completed four years of service. I

called upon a few of my produce

gurus to get their take on what

they think are the best features of

the PWPM and how it has helped

their businesses since it opened.

Tommy Kovacevich

(aka Tom-

my K), of TMK Produce told me,

“As for the new market, the num-

ber one feature is the fact we are

fully enclosed and thus are able to

maintain the cold chain. This is

better for the product and it has

proven to be better for everyone.

At TMK we have doubled our

space and similarly doubled our

trucking fleet. The new market

has proven to be a great success,

four years later our business is

operating more cost efficiently

than ever while also significant-

ly expanding distribution in all

categories.” Industry veteran and

specialty produce savant,

John

Vena

of John Vena Produce said,

“The new Philadelphia Whole-

sale Produce Market facility has

been a game changer. Fully en-

closed and totally refrigerated,

our product sees total cold chain

protection. We are now able to

offer our customers the best of

both worlds: the technology and

product quality of a convention-

al grower-shipper or distributor,

with the incredible breadth of

product availability and compet-

itive pric49

ing that makes a terminal mar-

ket so unique. The 700,000 square

foot facility has allowed us to

build successful custom ripening

and repacking programs, and we

see tremendous opportunity for

growth all around us.”

Dan Kane

, general manager of

the PWPM, summed it up pretty

well. “It’s all about increased effi-

ciencies: the temperature mainte-

nance system, traffic flow and in-

ventory management have made

every aspect of the new facility

more efficient, for both custom-

ers and merchants.” PWPM is

open to the public, so put it on

your list of places to visit in Philly.

Weis Markets has completed

the purchase of Nell’s Shurfine

Market in Hanover, PA from C&S

Wholesale Grocers. The store was

temporarily closed while it was

being converted and upgraded.

It reopened on September 20.

“We’ve completed the purchase

and have begun upgrading this

facility. As part of this process,

we’ve hired 70 former Nell’s as-

sociates to work at this location,”

said Weis Markets COO

Kurt

Schertle

. Part of the conversion

was to expand the organic, natu-

ral and gluten free selection store

wide and upgrade new dairy and

frozen cases. Congrats on the

new store!

Anyone who is a foodie and

watches the Food Network has

to know

Chef Robert Irvine

,

star of the reality show, “Restau-

rant Impossible.” Saint Joseph’s

University’s Academy of Food

Marketing is hosting an exciting

event benefiting the Food Mar-

keting Educational Foundation.

On November 17, from 5:30 to

8:00 p.m., you can join Chef Ir-

vine and other industry notables

at a meet and greet cocktail party

at the Fretz Kitchen Showroom

in the Philadelphia Navy Yard,

4050 South 26th Street, Phila-

delphia. Attendees will be able

to take photos with Chef Irvine,

watch cooking demonstrations

and sample his “Better For You”

product line while raising schol-

arship funds for food marketing

students at Saint Joe’s. For more

information and to register, go to

www.sju.edu/fmkscholarships.

The 10th annual Food Indus-

try Summit, “Fresh Perspec-

tives in Food Marketing,” took

place at Saint Joseph’s University

Mandeville Hall on October 13.

If I had to assign a grade to this

event, I would give it a “D.” With

one sponsor, little to no market-

ing (it is a 10 year celebration, so

take advantage of that!), no A-list

speakers and only 60 registered

attendees (the past few years

have been sellouts with 200-250

attendees), I would say the aca-

demics should stick to teaching,

or learn to apply what they are

teaching to their own endeavors.

Even the graduate school stu-

dents failed to show; there were

about five students on hand, com-

pared to 18 last year. Now, I am

not sayin

g this event is down for the

count, I believe there is a place

for this type of summit. SJU sum-

mits in the past few years have

been data heavy, so this fresh ap-

proach was rather appealing to

me. However, the execution was a

total failure. A brochure with bios

and an agenda was replaced with

a piece of paper; introductions

were weak and the professional-

ism that usually accompanies this

event was totally gone. SJU is my

alma mater, so this constructive

criticism is out of love and loyal-

ty to the crimson and grey. I am

looking forward to a more pol-

ished and professional event in

2016. Don’t let me down, SJU.

Kudos to Cumberland Coun-

ty, NJ fruit and vegetable farmer

Shirley Todd Kline

, Monmouth

County, NJ beekeeper and mum

producer

Angelo Trapani

and

Hunterdon County, NJ live-

stock and hay producer

Erick

K. Doyle

, who are the new-

est members of the New Jersey

State Board of Agriculture. They

were recently installed to four-

year terms during the board’s

reorganization meeting held in

Hamilton Township. During the

reorganization meeting,

Mar-

tin Bullock

, a Cream Ridge hay,

grain and Christmas tree farmer,

was elected president of the board

and

Marilyn Russo

, a Chester-

field fruit and vegetable farmer,

was selected as vice president.

In addition,

Steve Wagner

, who

represents the nursery industry,

resigned, and Robert

Swaneka-

mp

, a grower of plugs and bed-

ding plants in Upper Freehold

Township, was chosen to fill the

open seat.

The International Dairy-De-

li-Bakery Association elected

the 2015-2016 officers and board

of directors at its annual busi-

ness meeting in Chicago.

John

Cheesman

of Clyde’s Delicious

Donuts, was elected chairman.

David Leonhardi

of Wisconsin

Milk Marketing Board contin-

ues as past chairman. Other new

officers for 2015-2016 are:

Jew-

el Hunt

of Safeway, EVP;

Erik

Waterkotte

of Columbus Foods,

vice chairman;

Rick Findlay

of

Whole Foods, treasurer. For the

full list of board members, please

go to:

www.iddba.org.

The folks at the New Jersey

Food Council (NJFC) have been

very busy these days. After a very

successful first year, the NJFC

has announced the second class

of its leadership development

program. The members of this

class are:

Antonio Acosta

, Kings

Supermarkets;

Keith Breen

, Per-

lmart ShopRites;

Paula Colatria-

no

, Acosta;

James Haslett

, Bim-

bo Bakeries;

Bradford Jones

,

ASM;

Nicholas Lewandoski

and

Kevin Sullivan

, Acme Markets

;

Michael Nelson

, Wegmans;

Jes-

sica Riley

, Food Circus Super

Markets. Leadership develop-

ment program chair

Phil Scadu-

to

of Food Circus said, “The first

class was more successful than we

imagined it would be, in a shorter

timeframe than we anticipated.

See soup to nutz

on page 49

Correction

In last month’s issue, we ran photos from the grand open-

ing of JR’s Fresh Market in Egg Harbor, NJ. Unfortunately, we

made a mistake on a couple of names in the captions. The

owner’s name is Joe Rauh. We apologize for this mistake and

with JR’s Fresh Market all the best!