| Q: |
What
is the shelf life of your products? |
|
|
| A: |
We
recommend no longer than 6 months from the manufacture date @ 0 degrees
F; and 5-10 days @ 34-38 degrees F. |
|
| Q: |
What
is the difference between a torte and a cake? |
|
|
| A: |
A
torte is typically multiple layers of cake and fillings such as frostings
or mousses, while a cake is a single layer decorated with frosting
or mousse. |
|
| Q: |
What
is the minimum lead time for an order? |
|
|
| A: |
Orders
to be sent out via refrigerated common carrier require a 10-14 day
lead time (7 days to process the order and 3-7 days for shipping).
Orders covered by our local distribution network (southern Michigan
and northern Ohio) usually require 1-2 day leads from your regular
delivery day unless it is an unusually large order, in which case
we prefer 1 week leads, if possible. |
|
| Q: |
What
is the advantage of frozen vs. fresh products? |
|
|
| A: |
Flash
frozen products, especially baked goods, are virtually indistinguishable
from fresh if properly handled during the defrosting stage.
In addition, frozen products allow greater control over waste; you
only thaw what you need, reserving the remainder for future use.
Frozen products also give the foodservice operator greater flexibility
in meeting last minute demand. |
|
| Q: |
Why
"European style" baking? |
|
|
| A: |
Today's
restaurant consumers are much more conscious of quality and value,
as well as more knowledgeable and worldly on the topic of foods.
There is a general trend toward natural, scratch-made foods, and European
cuisine is currently recognized for its overall high quality and emphasis
on natural flavors enhanced through the use of high quality ingredients. |
|
| Q: |
How
can the foodservice operator enhance the concept of value-added to
a pre-made dessert? |
|
|
| A: |
Presentation
is key in enhancing the perceived value to the consumer. By
combining a pre-made dessert such as ours with a simple, low-cost,
but elegant plate presentation (i.e. fruit coulis, chocolate, creme
anglaise or caramel sauce, fresh fruits, etc.) the operator has greatly
enhanced the perception of value in the consumer's eyes and can also
increase the profitability of the dessert by being able to charge
a higher serving price. |
|
| Q: |
"Desserts
don't sell at my restaurant. What can I do to change this?" |
|
|
| A: |
People
eat with their eyes as well as their mouths. Marketing desserts
is an often overlooked function of the waitstaff. Perhaps presenting
the desserts on a cart or tray following the meal would be beneficial.
Even a verbal description of each dessert will help to entice additional
sales. A separate dessert menu is often used to increase dessert
sales. The single most important factor is motivating the waitstaff
to be enthusiastic about marketing desserts. Explaining to them
the important contribution of such items as desserts and alcoholic
beverages to the bottom line will help as well. |
|
| Q: |
Do
you offer custom work? |
|
|
| A: |
Yes. We specialize in custom, proprietary baking as well as custom
decorating on a quantity basis. |
|
| Q: |
Do
you offer distribution exclusivity? |
|
|
| A: |
Yes.
If we have no distribution in a given geographic area, a trial period
of 6-12 months of conditional exclusivity will be granted to the new
distributor. If acceptable market penetration is achieved, exclusivity
will be granted. |
|
| Q: |
How
can I get samples? |
|
|
| A: |
Free
samples are available to qualified accounts by contacting our sales/marketing
department at 800.508.8217. |
