Specialty Food Magazine

JUL-AUG 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/139333

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Page 80 of 217

Introducing Rawstruck "Stunning" "Unexpected" "Pure" Are all words you used to describe Coach Farm's newest cheese creation, . Rawstruck™ Aged for 60 days this soft ripened 100% Raw Milk Goat Cheese is made the way cheese was originally made, in the purest form. Using only farm fresh raw goat milk from our French Alpine herd, allowed creation of a cheese with a surprising depth of flavor and a texture that literally melts in your mouth. From cheese lovers across the US, we received an overwhelming response of name suggestions. We are excited to announce the name that best captured what you thought of this cheese. Rawstruck™ . This hand crafted cheese is made only once a month and is available now. cheese focus What mistakes have you made and what did you learn from them? SA: Several years ago, I noticed that we were making large inventory adjustments every six months or so. There was a discrepancy between what was printed on the invoice and what we actually received. Over time this was huge. We started changing our receiving policy and training our staff to weigh everything on delivery. I won't say the distributors liked it, but I dug my feet in the sand and said, "I can't sell air." As soon as we did that, there was an unbelievable change in our profit margins. RL: We learn by screwing up, by making people unhappy and trying hard not to do it again. Plenty of times I've told restaurants, "This is the Manchego we carry, and we always have it." They put it on their menus and call for the first delivery and we're out. We now have learned to say, "We almost always have this," rather than, "We definitely have this." CR: A recent one was buying from a new distributor and not paying close attention to pack size. So I got little 8-ounce Scamorzas —and a lot of them. I thought I was buying bigger pieces. AR: Buying too much of one thing that doesn't go. I remember having 10 pounds of Taleggio in Cryovac that puffed in the fridge and got pink and nasty. I threw it away, and when you're a small store doing $150,000 a year, that's not good. I learned to be a little more careful in what I was selecting—to buy things I knew people in Grand Rapids would get instead of, "Let's be real cool and Euro and get some Taleggio in here." STORE STATS ART OF THE TABLE TASTINGS Year opened: 2003 Year opened: 2006 Type of store: Type of store: independent independent; free-standing Sales floor square footage: 900 Sales floor square footage: 1,100 Cheeses carried: 125 Cheeses carried: 90 Annual sales: undisclosed Annual sales: $1 million THE TRUFFLE CHEESE SHOP THE CHEESE SHOP Year opened: 2001 Year opened: 1975 Type of store: Type of store: independent independent; not freestanding Sales floor square footage: 1,200 Sales floor square footage: 600 Cheeses carried: 225 to 300 Cheeses carried: 100 Annual sales: undisclosed Annual sales: $600,000 DELAURENTI Year opened: 1948 Type of store: independent; inside Pike Place Market Sales floor square footage: 4,800 total As fresh as it gets. coachfarm.com ™ (8 feet of cheese case) Cheeses carried: 280 to 350 Annual sales: undisclosed Summer Fancy Food Show Booth 662 64 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com Tastings

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