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Issue 1 â—? 2014

The Quarterly

Log

Foodservice Division Foodservice D ivision

From left: Kyle Strawn, Beckey Judy, Paul Gregowicz and Bill Barrows.

2013 Annual Award Winners Deli Star Corporation bestows three annual awards, Rising Star (Employee of the Year), John Bunch Award and The Star Guest Award, at their Christmas Party. 2013 winners were Kyle Strawn for the Rising Star Award, Paul Gregowicz and Bill Barrows for the John Bunch Award and Beckey Judy for the Star Guest Award. The Rising Star Award recognizes the recipient as being both a hard worker and productive; exhibits commitment to quality in carrying out job responsibilities, is an asset not only to his/her department but also to the overall company. He/she is dependable and punctual in reporting for duty, takes initiative and accepts and carries out additional responsibilities beyond regular job assignments. He/she exhibits a willingness to work in a team setting within and/or outside of their department. John Bunch Award was founded in 2012 after our Human Resources Director, John Bunch, had passed

away. John worked at Deli Star for 18 years. The winners of this award were loyal, hardworking, determined, have great personalities, outgoing to customers/guests, and helpful towards all employees of Deli Star Corporation. The Star Guest winner goes above and beyond for Deli Star. Their positive attitude is contagious and helps others rise to be a better overall employee. He/she goes out of their way to help others and is very courteous to Deli Star’s guests.

Congratulations to all our 2013 winners. Your hard work, dedication and positive attitudes are greatly appreciated!


The Quarterly Log Newsletter

Deli Star Partners with Food and Drink Resources

INDUSTRY ARTICLE

Breakfast Foods are Getting Pricier By Steve Rothwell NEW YORK — Breakfast is now being served with a side of sticker shock. The price of bacon is surging and the cost of other morning staples, such as coffee and orange juice, is set to rise because of global supply problems, from drought in Brazil to disease on U.S. pig farms. And it’s not just the first meal of the day that’s being affected. The cost of meats, fish and eggs led the biggest increase in U.S. food prices in nearly 2 1/2 years last month, according to government data. An index that tracks those foods rose 1.2 percent in February and has climbed 4 percent during the past 12 months. While overall inflation remains low, the increases in food prices are forcing shoppers to search out deals and cut back. Even though food companies use a range of cost-cutting methods to limit the effect of higher food costs, consumers likely will feel the “ripple effects” of rising commodity prices, according to the Grocery Manufacturers Association, a trade organization for more than 300 food, beverage and consumer-product companies.

Fayetteville, IL, February 2014 Deli Star Corporation produces high quality cooked meats for America’s fine sandwich makers, protein salad makers and food service personnel. Food and Drink Resources (FDR) collaborates with many of the nation’s top restaurant chains, leading contract management and lodging companies, along with the airline and cruise industries. Deli Star has partnered with FDR to expand their customer base with major Quick Service Restaurants (QSR’s), national chain restaurants and Chef Partnerships.

A rundown of why breakfast food costs are rising, and why they could keep going up:

“Partnering with FDR is giving Deli Star an opportunity to quickly get in front of large national chain restaurants along with new Research and Development opportunities” says Kevin Schwartz, Director of Sales at Deli Star Corporation. “FDR allows us to expedite the sales cycle and start building respectful business relationships.”

That could further boost bacon prices, which were already rising after farmers cut pig production because of higher feed costs. Those costs climbed after a drought in 2012.

President Justin Siegel is excited about the opportunity. “I’m enthusiastic and extremely confident about our partnership with FDR. It develops our core business and showcase’s our talent to the meat industry.” For further information on FDR resources visit their website at http://www.foodanddrinkresources.com www.delistarinc.com 618-677-2282

Bacon Bringing home the bacon is costing more. The price of lean pork in the futures market is at record levels and is up 52 percent since the start of the year, to $1.31 a pound. Traders are concerned about a deadly virus in the U.S. hog population.

The average price of a pound of sliced bacon in U.S. cities was $5.46 in February, up from $4.83 a year earlier and $3.62 five years ago, government data show.

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Issue 1 ● 2014

The retail price of pork is projected to climb by 2.5 to 3 percent this year, according to government forecasts. Coffee You need your morning brew, and you’ll likely pay more for it, at least at the supermarket. Coffee futures have surged 57 percent this year and this month rose above $2 a pound for the first time in two years. Coffee-growing regions of southern Brazil, the world’s largest coffee producer, have been hit by drought. Analysts are forecasting that Brazil’s crop could shrink by about 20 percent this year. Shoppers should be prepared to pay more at grocery stores, if the current trend continues for more than a month, said Dan Cox, the president of Coffee Analysts, a company that tests coffee quality for retailers. “Whether it’s by the can or the bag, consumers should probably expect to pay 50 cents per pound more, fairly soon,” Cox said.

Deli Star Corporation Receives SQF Certification (Fayetteville, IL – April 2nd, 2014) Deli Star Corporation is pleased to announce that they have achieved Level II Safe Quality Foods (SQF) Certification with a 95%. The SQF program is recognized by the Global Food and Safety Initiative (GFSI), as well as retailers and foodservice providers around the world, as being one of the most rigorous and credible food safety management systems. The Safe Quality Food standard is administered by the SQF Institute, a division of the Food Marketing Institute. To become SQF-certified, food manufacturers must follow a comprehensive system of food safety designed by an SQF expert, submit to annual audit by a SQF auditor and be certified by a licensed certification body. Deli Star plans to achieve Level 3 status by April 1st 2015.

The average price of coffee in U.S. cities was $5 a pound in February, although that was little changed from a month earlier, according to government data. Orange juice Orange juice futures are up 12 percent this year and climbed as high as $1.57 a pound on March 6, their highest prices in two years. To be sure, moves in retail food prices won’t match the wild jumps in commodities markets, said David Garfield, a consultant at AlixPartners who advises food-makers. The reason: Food companies worry about losing market share and will absorb some of the higher costs rather than risk losing customers. “People would be up in arms if every time they went to the grocery store the prices of their preferred items were jumping up and down,” says Garfield. The price of a 12-ounce can of frozen orange juice edged up in February to $2.43, from $2.41 in January, according to government data. © 2014 The Dispatch Printing Company

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CERTIFIED “This certification solidifies our goal to be an industry leader and to be the best while fulfilling Deli Star’s Mission. It opens the doors to new customers and proves to our current customers that we are strongly focused on the safety of our products. Beyond all that, I am most thankful and proud how our team came together for the unified goal.” President Justin Siegel Deli Star Corporation has been in business since 1987. The meat manufacturing plant produces high quality cooked meats for America’s finest sandwich makers, salad makers and food service personnel. With a strong focus on food safety, as well as research and development, Deli Star is committed to providing the taste, quality and service that their customers expect and deserve. For more information please visit their website at www.delistarinc.com. www.delistarinc.com 618-677-2282


The Quarterly Log Newsletter

Deli Star Remodeling Continues In the summer of 2013, Deli Star began going down a path for growth that included the following four stages: Enhanced Security System, additional cookhouse, additional chill and cooler capacity and the remodeling of employee welfare area and plant offices. We are all very proud of the improvements and enhancements to our facility that have been made over the years, and realize that none of it could have been accomplished without the combined efforts and success of our most valuable asset, our employees. Our thanks to everyone and keep up the good work as we look forward to continued growth in the future.

Division FromFoodservice Fotop: odserv Newly remodeled breakroom and employee locker rooms. ice Division

www.delistarinc.com 618-677-2282 Foodservice Division Foodservice Div ision

Contact for Further Information: Sara Thomas Sales & Marketing Manager 618-677-2282 x119 â—? sthomas@delistarinc.com


Newsletter Issue 1 - 2014