Discovering new food, Consulting, Making Friends, Networking, Deals, Gaining Knowledge
God does not expect us to succed, he only expects us to try
I worked for a wholesale Seafood company from 1976 to 1996. I started as a after school helper at the age of 13 ,then a driver to a salesman, to manager to owner. Along the way there were many learning curves. I left the food business (buyout) for two years to try beverages. I did well but was like a fish out of water. After returing to the food industry I went from total hands on to white collar. After 7 years working the commodity end I decided to leave and start my own company.
The company imports and distribute frozen seafood from SE Asia and South Central America. We specialize in program sales focused to food service and chain restaurant accounts.
I am now launching a new company that imports Organic Blood Orange Juice from Sicily. I am developing a 16 oz bottle and a 96 oz food service version for on premise establishments. My first container of inventory arrived and was blown away by the quality. I am looking forward to growing this company and bringing other distributors along for a great ride.
Years in the Industry
31 years in the food business
Comment Wall (45 comments)
You need to be a member of FohBoh to add comments!
I would be happy to add you to my Network, Thank You.
Best wishes on your new importing venture. I am an enormous fan of Blood Oranges too! Please let me know if the product is currently available anywhere in the Great er Boston area, I will get there, certainly soon! Lol
I sipped your wonderful juice again yesterday - could you hear me saying "Oh, Alfredo! This is fantastic!" It truly is. Is there anywhere in New England operators and just ordinary consumers can buy this? You should be in Whole Foods! Can you tell - you've won a big fan?
Hi Alfredo. Yes I recall the Blood Orange Juice. I really hope all is going well for you. I apologize for just now seeing your e-mail over here. I'll check out your site. Please feel free to contact me if you need more assistance - email@example.com. I also have a Food Blog, so if you want to send a bottle out here to California, I'll taste it and write a good post on Nibbles of Tidbits - http://www.ineedtext.com/FoodBlog/
Nice tp hear from you. I am not sure that our Paul King's match. Mine works for the city in the Dept of Transportation. I have one distributor in New Jersey and looking for others that will carry on their vehicles and supported by their sales staff. My Organic Blood Orange Juice is packed in an attrative 16 oz glass bottle as featured in the page photo. The key is the health benefits it provides and the supporting clinical studies. That information is found on the web site www.iojuice.com under the nutritional section. If you or any others in the group would like to sample the product I would be honored to send. An outside professional or non opinion is what I would like. Hopefully they fall in love and ask where to purchase.
I am trying to get my product into top end establishments that can support the brand exposure. I have been targeting high end specialty retailers that the press follow regularly. They do not purchase much but the idea that my product is exposed to the right crowd is rewarding enough. I am also trying to get my product into supermarket chains and chain operated convenience stores. There are similar products like mine on the market just not the same quality. Trying to get the message across in a limited market has been challenging and a good learning experience. I am reaching out to friends, aquaintences and networking to anyone that will listen and possibly help. Does your restaurant do a high end brunch? If you get an opportunity please review my website www.iojuice.com There you will see in the nutrition section what scientist and research studies have reported on the great benefits of the product. It would be great to hear back from you with your thoughts.
All the best,
Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More-
Taylor® Grills. Cooking made Easier, Faster, and Smarter. With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.
Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.