Can a Grocery Store Beat a Restaurant at Entertainment

Success does leave clues and regular reader of this blog know that restaurants that are consumer interactive and participatory continue to garner incremental customers. From TGI Friday’s wait staff, Texas de Brazil’s protein presentation, Inn & Out Burger, and Benihana we could go on for hours but interactive participatory entertainment drives sales according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®

Most of you have visited Eatzi’s and understand how a one-time restaurateur turned groceranteur found success.  Well, at Stew Leonard’s, combining interactive participatory customer engagement since 1969.  and entertainment.

If you run a restaurant and have not been to Stew Leonard’s you should. “There are aisles filled with animatronic singing poultry and vegetables, stuffed creatures that flip and, in a modern twist for today's consumer, there’s a selfie station where customers can pose with Clover the cow in a replica of Stew’s milk truck.

The simple fact is the zaniness of the stores can overshadow how vital customer service and product scouting is to the growing company. There are six Stew Leonard’s locations now in New York and Connecticut, with a seventh planned for New Jersey in the fall.

The store has a traditional motto: The customer is always right. But here this basic principle of retail gets the Stew Leonard treatment: outside of each store sits a three-ton granite rock etched with the saying: “Rule #1—The Customer is Always Right" and “Rule #2—If the Customer is Ever Wrong, Re-Read Rule #1.” 

Today, many of you may take believe that but there is a reason that particular old adage is still around. Stew Leonard, Jr., the president and CEO who took the business over from his dad in the 1990s. “You’ve got to listen to the customers really and hear what they have to say,”.

Customers’ opinions are a big part of “Stew’s Tank,” a new program the grocery is rolling out. It’s Stew Leonard’s take on “Shark Tank,” the reality TV show where entrepreneurs compete for funding. For Stew’s Tank, New York-based food entrepreneurs will compete to have their products sold at the newly opened East Meadow, Long Island, location of Stew Leonard’s. The company plans to choose about 24 products to demo and sell for the month of June. Based mostly on sales and customer feedback, the grocery will pick about six new products to sell at all their locations.

Stew Leonard’s has no slotting fees, which makes it easier for companies to get their food in the door by selling only what customer want.  Not what food manufactures are paying you to place on the shelf.

Leonard said. “We deal with a lot of local, small vendors, and a lot of them can’t afford to have a slotting fee. Maybe that's one reason we get so many [new products]. There's really not any barriers to entry, I would say.”  Is your restaurant brand creating a platform of fresh food discovery?  How are you extending your brand invitation?  Grocery stores can be better entertainment retailers if you take your eye of the consumer.  Are you Looking A Customer Ahead?

Looking for success clues of your own? Foodservice Solutions® specializes in outsourced food marketing and business development ideations. We can help you identify, quantify and qualify additional food retail segment opportunities, technology, or a new menu product segment.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit Facebook.com/Steven Johnson, www.Linkedin.com/in/grocerant/  or www.twitter.com/grocerant

Are you Winning the Battle for Share of Stomach

Restaurants are Clueless When it Comes to Continued Customer Count Declines

Industry icon Larry Miller founder of the ‘MillerPluse’ report the largest restaurant industry benchmarking tool wrote “Traffic remains an irritating industry issue, falling 0.2% in the first quarter of 2019, to -2.4%. That marks the twelfth consecutive quarter of negative traffic, not that we’re counting.”

Convenience stores, grocery service deli’s, and dollar stores are counting new fresh food customers?  Why because according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions® they are focused on the customer of today and willing to evolve their business model where restaurants are simply doing what they have always done and doing it the same way?  How is that working for them? 

Twelve consecutive quarters of negative traffic, I would say not so good.  Ikea, and Costco continue to evolve expanding fresh food options and continue to drive top line sale and bottom-line profits garnering former restaurant customers while simultaneously becoming dinning destinations according to Johnson.

Think about this, the year over year food wholesale prices were up 0.06% so far in 2019 and year over year restaurant prices are up 3.0% the gap has been growing wider year after year.  McDonald’s is removing the ‘crafted sandwiches’ from the national menu.  Why according to Johnson PRICE resistance, cook times, and packaging cost.

Grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food continues to drive sales in every sector or food retail including the restaurant sector.  The problem is there are to many legacy chain restaurants unwilling to evolve their business models.  Fast is they are capitulating customers to other non-traditional fresh food retailers willing to change. 

Are your customer counts growing? Does your restaurant look more like it did in 1980, 1990, or 2000? Is your brand filled with customer relevance looking more like today than last year? The restaurant industry is not brain surgery it is the food industry.  Quit driving customers away? Quit driving customers to others.

Are you ready for some fresh ideations? Do your food marketing ideations look more like yesterday than tomorrow? Interested in learning how www.FoodserviceSolutions.us can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit:  www.FoodserviceSolutions.us for more information.

Battle for Share of Stomach

Whole Foods Fresh Sustainable Restaurant Partnerships Driving Sales

When Whole Foods opened its new Atlanta store its integrated market messaging was ‘local – fresh food’ touting sustainable foodservice as a solution for meals, meal prep, meal components, with a trendy buzz word food hall experience without being a trend only location but rather a ‘better for you’ food solution according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Whole Foods understands the undercurrents driving customer relevance and it is evolving its brand messaging creating a new electricity for consumers while edifying it’s longstanding messaging of ‘better-for-you fresh food’ according to Johnson.

How is your brand building new electricity? According to Johnson, “Brand relevance is in part driven with innovation in new menu related products in combination with new avenues of distribution all of which are the platform for the new electricity.”

Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply and includes such things as fresh foods, free food / sampling, toy’s, beer, developing brands, unique urban clothing, grocerant positioning, Fresh food messaging, autonomous delivery, cashier-less retail, plates, glasses, cash-less payments, digital hand-held marketing.

All retailers to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing fresh food that is portable, fresh, with differentiation that is familiar not different in Atlanta its all about ‘local’.  That is a very smart and good move on the part of Whole Foods.  

Whole Foods emphasized that the “food hall experience” includes the Canopy Court, 14th Street Bar, Capital Experience and Farm Burger, all offering exclusive food menus, curated selections of locally sourced beer and wine as well as Wi-Fi.  Whole Foods is designed so customer can enjoy ‘eating-in or eating-out’.

This new store platform once again elevates the customer relationship with an interactive participatory atmosphere that brings a ‘closeness and relevance’ to the top five customer touchpoints according to Johnson.

Complementing those touch point while extending the ‘eating-in & eating-out’ the new midtown Atlanta Whole Foods also features a range of hot and cold prepared food bars with seasonal dishes and options for special diets.

Yes, they have all the regulars Whole Foods customers expect including “build-your-own avocado toast and lettuce wrap bars; a skillet bar offering items such as fried chicken, wings and fried fish; a salad bar and soup wells; self-serve pizza; sushi from Genji; a station serving made-to-order sandwiches; rotisserie chicken; plant-focused grain bowls; and seasonally rotating culinary popup stations. In addition, a detox juice bar provides made-to-order smoothies, juice shots, cold-pressed blends and açai bowls.”  How are you building new electricity for your brand?

Are you looking for a new partnership to drive sales? Are you ready for some fresh ideations? Do your food marketing ideations look more like yesterday than tomorrow? Interested in learning how www.FoodserviceSolutions.us can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit:  www.FoodserviceSolutions.us for more information.

Boston Market Messaging Buy Easter Dinner from a Grocery Store

Foodservice Solutions® team was one of the first to extol the industry leadership and customer focus of ‘Boston Chicken aka Boston Market’.  Even after Boston Market of acquired by McDonalds our Grocerant Guru® lauded the increase focus on driving customer touchpoints.   

However, the team at Foodservice Solutions® has been pondering if there was ever a chain restaurant that misinterpreted the undercurrents of consumers dinning behavior and ignored trends opting to focus on short term fads as a way to move forward than the team at Boston Market for the past six year?

The one thing that is clear Boston Market has closed more units than they have opened during the past six years.  That is a clear indication the one-time grocerant niche Ready-2-Eat and Heat-N-Eat disruptor has lost its way according to Johnson.

Boston Market’s 2019 Marketing focused Easter Meal is a perfect example how they missed the mark once again capitulating more meals to grocery stores the ilk of Albertsons and Kroger. Boston Markets $119.99, Heat & Serve Easter Meal for 12 that features a spiral-sliced ham or either a boneless honey-glazed ham or boneless roasted turkey breast (or a combination of both).

Here is what you can get a spiral-sliced ham or either a boneless honey-glazed ham or boneless roasted turkey breast (or a combination of both). Each meal also includes an array of home style sides such as mashed potatoes and gravy, creamed spinach, cinnamon apples or sweet potato casserole, plus fresh-baked cornbread and two apple pies. As an after thought they added a bit of relevance with a couple of other choices that include:

·         Heat & Serve Meals for 4 or 6: Complete Easter meal include ham, turkey or both starting at $69.99 and consist of everything a host needs to serve a complete feast, including entrees, sides, cornbread and dessert. Essential Easter dinner for 4 or 6 is also available and contains an entrée, sides and cornbread.

·       Feast for Three: For only $34.99, enjoy a boneless ham with three large sides, three pieces of cornbread and a whole apple pie.

·         A La Carte: Enjoy chilled, fully cooked main dishes, individual sides or desserts, which can be picked up in restaurant between April 19 and April 21.

·         Individual Easter Meals: Join Boston Market on Easter Sunday (April 21) for a honey-glazed, hand-carved ham meal served with a choice of two sides, fresh-baked cornbread and a slice of apple pie for $12.99 while supplies last.

Why is this important, first Boston Market is a Chain Restaurant, customer’s know it.   What Boston Market forgets is 64.3% of all U.S. households consist of one or two people. Why would they abandon the focus of their primary target market for groups of 12?  The only reason would be to drive a wall street metric of yesterday, check-average up at the cost of customer focus. One thing is clear to the team at Foodservice Solutions® Boston Market’s messaging has elevated the platform for Kroger, Publix, and Safeway all will have an advantage selling Easter Dinner.

Foodservice Solutions® specializes in outsourced business development. We can help you identify, quantify and qualify additional food retail segment opportunities or a new menu product segment and brand and menu integration strategy.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit Facebook.com/Steven Johnson, www.Linkedin.com/in/grocerant/ or www.twitter.com/grocerant/

Battle for Share of Stomach

At Eatzi’s Customization and Personalization Drive Success

In a now famous quote Alice May Brock stated:” Tomatoes and oregano make it Italian, wine and tarragon make it French, sour cream makes it Russian, lemon and cinnamon make it Greek, soy sauce makes it Chinese, garlic makes it good.”  At Phil Romano’s Eatzi’s you can get all of that plus customization and personalization.

It was Phil Romano who opened what Foodservice Solutions® Grocerant Guru®, Steven Johnson call the first grocerant.  Johnson identified, quantified, qualified, and named the what is now the fastest growing sector of retail foodservice the ‘Grocerant Niche’ back in the day (1996) in an article in titled CALL THEM GROCERANTS published in Foodservice Director and Nation’s Restaurant News after visiting Phil at Eatzi’s whom he had worked for previously at Fuddruckers which Phil also founded.   

Today, no one disputes that Phil Romano developed the first Grocerant for the United States Eatzi’s.  Filled with chef inspired Ready-2-Eat and Heat-N-Eat fresh prepared food that is consumer focused, interactive, and participatory with portability built in Eatzi’s continues to set the standard for quality in the grocerant niche according to Johnson.

Grocerants allow customers to select from local sustainable portable American, Italian, French, Russian, Greek meals or meal components and utilize the components at home any way they like.  The new normal for a family meal can be a composite of any fresh prepared food component that the individual may want according to Johnson. 

Today’s consumers can mix and match components then pair them as a family meal, individual meal or snack any way as well.  Our society is a composed for people from all over the world, with different cultures, traditions and flavor preferences.  The new normal an American meal is a melting pot of flavor and choice. 

Eatzi’s from the beginning understood the significance of portion size and bundling of meal components. Today when 65.7% of Americans households are comprised of one or two people there is very little need for anyone to buy a package of 14 porkchops. Instead what is a key drive of consumer fresh food sales is the ability for consumers to mix, match, and bundle customized meals for the home according to Johnson.  

The grocerant niche continues to grow with companies like Central Market, Wawa, Corner Bakery Café, Whole Foods, Olive Garden, Wegmans, Denny’s, and 7- Eleven entering the fresh prepared better for you space.   Meal time is now becoming a time of convenient meal participation, with differentiation and individualization for the entire family.

Creating and bundling distinctive differentiated food consumable’s as an entity with identity by day part in a mix and match meal component format is what Eatzi’s does best.  At Eatzi’s, the sights, sounds and scents of food and retail success abound. 

Since 1991 retail food consultancy Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche for more on Foodservice Solutions® Bing or Google Grocerants or visithttp://www.linkedin.com/in/grocerant, twitter.com/grocerant Email: Steve@FoodserviceSolutions.us  

The Battle for Share of Stomach Continues 

Carl's Jr. and Hardee's no Hoops just Loops

Limited Time Offers's Help in Winning the Battle for Share of Stomach

Success leaves clues and partnerships edify brand relationships better than most food retailers understand according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  The undercurrents of food industry buzz and success are grounded by the Kellogg’s partnership with Carl’s & Hardee’s restaurants.

Renewing last year’s successful Limited Time Offer (LTO)  this year Carl’s Jr. and Hardee’s announced the official limited-time return of the fan-favorite Kellogg’s Froot Loops Mini Donuts starting on Monday February 25. 

Remember how things went last year.  Well, they SOLD Out.  After selling out just weeks after first launching in 2018, the Froot Loops Mini Donuts are back by popular demand. Bringing a fresh spin on a nostalgic breakfast favorite, these donuts are perfect for snack time and beyond. The popular menu item comes in the five iconic colors of your childhood: red, blue, green, purple, and yellow.

Froot Loops Mini Donuts will be available for a limited time at participating Carl’s Jr. and Hardee’s locations starting at $1.99 so get in line to get yours. 

Food retailers today must understand that customer relevance is elevated when two brands build off each other complementing consumers preferences. Is your brand is searching for the new electricity to help drive the brand forward. So, just what is your brands new electricity? According to Johnson, “Brand relevance is in part driven with innovation in new food products in combination with new avenues of distribution all of which are the platform for the new electricity.”

Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply and includes such things as fresh foods, free food / sampling, beer, developing brands, unique urban clothing, grocerant positioning, Fresh food messaging, autonomous delivery, cashier-less retail, plates, glasses, cash-less payments, digital hand-held marketing.

All retailers to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing fresh food that is portable, fresh, with differentiation that is familiar not different. 

Success does leave clues are you looking for a new partnership to drive sales? Are you ready for some fresh ideations? Do your food marketing ideations look more like yesterday than tomorrow? Interested in learning how www.FoodserviceSolutions.us can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit:  www.FoodserviceSolutions.us for more information.

Portable Food Evolves to Portable Retail

Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions® asks does your retail foodservice footprint look more like yesterday than today’s interactive participatory successful footprints?  If so you have a long way to go to catch up to tomorrow’s footprint if it is anything like the “Little Yellow Horse”.

Ok, just Imagine a c-store that comes to you. If you cannot you are not on the same page as Liu Zhiyong, founder and CEO of Zhen Robotics, which manufactures a snack-delivering robot, sees a bright future for his “Little Yellow Horse." 

About the size of a small washing machine, this autonomous robot delivers drinks, fruit and snacks from a local store to the residents of the Kafka compound in the Chinese capital of Beijing.

The “Little Yellow Horse” is equipped with a GPS system, cameras and radar, and the CEO of Zhen predicts that 1 billion packages will eventually be delivered every day because of technologies like his. He goes on to say that "there will not be enough humans to make the deliveries. We need more and more robots to fill this gap in manpower and to reduce costs."

China is the world's biggest online shopping market with more than half of its population making at least one smartphone purchase per month, according to professional services firm PricewaterhouseCoopers. This compares to 14% in the rest of the world.

To get a delivery via the "Little Yellow Horse," according to a report in Japan Today, the customer selects the desired products, taps in the address and pays right on their phone. The supermarket staff place the items in the robot, and the robot takes off.  So, we ask are you looking far enough into the future or are you looking backwards for your next steps?

Deliveries in China are increasingly being made by autonomous means and several firms have received the okay to operate drones, either to deliver directly to the customer or to ferry goods between hubs.  Are you ready for some fresh ideations?

Foodservice Solutions® specializes in outsourced food marketing and business development ideations. We can help you identify, quantify and qualify additional food retail segment opportunities or a new menu product segment and brand and menu integration strategy.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit Facebook.com/Steven Johnson, Linkedin.com/in/grocerant/ or twitter.com/grocerant

Just Salad new Partnerships to Drive Innovation

Success does leave clues and Just Salad has been picking up all of the right clues according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  Just Salad understands the value of a strategic partnership that will provide new electricity driving incremental sales.

Just Salad, is committed to making healthy food accessible to everyone, has partnered with Daphne Oz to create The Golden Glow Salad.  Just Salad’s Director of Marketing Stephen Swartz stated “We were drawn to Daphne’s honest, realistic and delicious approach to healthy eating and fell in love with the recipes in her book. We instantly knew she would be the perfect partner to design a salad that fulfills our mission to bring healthy, affordable food to everyone,”

Daphne Oz is a natural foods chef, Emmy Award-winning television host (formerly of ABC's hit lifestyle series "The Chew") and a New York Times Bestselling author. Swartz continued “Our Culinary Development team worked closely with Daphne to create the most flavorful, nutritious salad that’s built to boost stamina, hydration, and energy,”

The Golden Glow Salad features a bed of Romaine & Kale topped with Hemp Hearts, Beets, Carrots, Chickpeas, Pickled Red Onions and Grilled Chicken. The protein-packed menu item is served with Just Salad’s house-made Lemon Basil Vinaigrette. For Daphne, being healthy and happy means fresh, flavorful foods that are easy to prepare, smart ingredient swaps to save on calories without skimping on flavor and plenty of room for worthy indulgences.

Daphne's new signature Just Salad - The Golden Glow Salad - perfectly aligns with her stance on wellness. She shares, “I am so excited my friends at Just Salad invited me to dream up my perfect bowl. This blend makes being healthy feel like a reward. The Golden Glow Salad is extra hydrating, protein packed, and loaded with antioxidants. Every ingredient was chosen to excite your palate, fuel your goals and let you glow from within.  Are your customer counts growing? 

So, just what is your brands new electricity? According to Johnson, “Brand relevance is in part driven with innovation in new food products in combination with new avenues of distribution all of which are the platform for the new electricity.”

Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply and includes such things as fresh foods, developing brands, unique urban clothing, grocerant positioning, Fresh food messaging, autonomous delivery, cashier-less retail, plates, glasses, cash-less payments, digital hand held marketing.

Foodservice retailers to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing fresh food that is portable, fresh, with differentiation that is familiar not different.  That will require brands to embrace new fresh food partnerships more now than ever before according to Johnson.

Invite Foodservice Solutions® to complete a Grocerant Program Assessment, Grocerant ScoreCard, or for product positioning or placement assistance, or call our Grocerant Guru®.  Since 1991 www.FoodserviceSolutions.us  of Tacoma, WA has been the global leader in the Grocerant niche. Contact: Steve@FoodserviceSolutions.us or 253-759-7869

Friendship Kitchen Fresh Prepared Grocerant Niche Offerings

Grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food continues to drive top line sales and bottom line profits in every sector of foodservice retail today according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Friendship Kitchen is a first for 25 unit FriendShip Food Stores, the company operates along the shores of Lake Erie, from Toledo to Cleveland. Ed Burcher, vice president of foodservice for Friendship Food Stores stated “Our guests are enjoying our freshly hand-breaded chicken, FriendShip recipe pizza and hot breakfast sandwiches, prepared by our FriendShip Kitchen chefs,”

In FriendShip Kitchen foods are freshly prepared on premises. The menu is designed to offer something for everyone, all through the day — from oven-baked breakfast pizza, stuffed burritos and egg sandwiches, to coffee made from premium roasted beans, to lunch and dinner choices that range from salads to sandwiches to pizza and its FriendShip Kitchen signature chicken.

Burcher continued “We have worked for the last year to develop and refine the offer so that our guests enjoy the tastiest chicken and pizza. This has been a real team effort in building this new store offer and format for FriendShip,”

Friendship Kitchens is owned by Beck Suppliers who also distributes propane and heating oil to thousands of Midwest homes and businesses. The company’s construction division specializes in the installation and removal of petroleum fueling systems, as well as the installation, maintenance, support and operation of car washes. Is your company looking for a new avenue of growth?  Friendship Kitchens is the new electricity Beck Suppliers need to drive incremental top line sales and bottom line profits.   

What is the new electricity driving your top line sales and bottom line profits?  Are your customer counts growing?  According to Johnson, “Brand relevance is in part driven with innovation in new food products in combination with new avenues of distribution all of which are the platform for the new electricity.”

Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply and includes such things as fresh prepared food, urban clothing, coins /currency, autonomous delivery, cashier-less retail, cash-less payments, digital hand held marketing.

Foodservice retailers to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing fresh food that is portable, fresh, with differentiation that is familiar not different.  That will require brands to embrace new fresh food partnerships more now than ever before according to Johnson.

Are you trapped doing what you have always done and doing it the same way?  Where is your new electricity?  Interested in learning how www.FoodserviceSolutions.us can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit:  www.FoodserviceSolutions.us for more information.

McDonald’s Marketing Consumer Interactive & Participatory Relevance

Success does leave clues and McDonalds has left clues for many chains to follow.  Once again McDonald’s is doing all the right things with its marketing initiatives as it created 'Frylus' to Help Guests Take Selfies according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.   

Selfies continue to drive customer buy-in, elevate social media mentions, and garner customer relevance according to Johnson.  McDonald’s say’s “The Fylus will keep your phone clean when you take a selfie.”  This is straight forward authentic messaging.

Last year we saw the Frork. Now, it’s The Frylus. In honor of National Selfie Day, as McDonald’s unveiled yet another fry-themed concoction to garner a bit of hummer and drive sales. Frylus is meant to celebrate the chain’s new 100 percent fresh beef Quarter Pounders, as well as the upcoming national event, 100,000 Frylus contraptions (plus phone stand), meant to keep your phone clean while eating, are being given away at 2,000-plus stores on June 21 with the purchase of a Quarter Pounder.  Do you want to see where you can get a Frylus well just click here.  McDonald’s collaborated with Instagram celebrity Kirby Jenner on the promotion.

Interested in learning how Foodservice Solutions 5P’s of Food Marketing can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization? Email us at: Steve@FoodserviceSolutions.us or visit:  www.FoodserviceSolutions.us for more information.