Paul Frederic emerges at To-Jo after tiring of retirement
Paul Frederic emerges at To-Jo after tiring of retirement
Paul Frederic's retirement was fun while it lasted.
The 30-year veteran of the mushroom industry traveled for two years and did the other activities retired people are supposed to do. Then, missing the challenges of the mushroom business, he decided it was time to go back to work.
Mr. Frederic recently told The Produce News that in October he had accepted the position of senior vice president of sales and marketing at To-Jo Mushrooms Inc. in Avondale, PA. Mr. Frederic had worked for 15 years for nearby Modern Mushroom Farms, retiring as vice president of marketing. He had 30 total years of experience in the industry at the time he retired.
"The opportunity with To-Jo will allow me to be involved with a great company and great people while utilizing my combination of skills and extensive experience in the mushroom industry," he said. "At To-Jo, my focus initially will be developing our value-added business at both retail and foodservice; refine our sales and marketing strategy to increase sales and profitability; and strengthen the company's brand and goodwill in the marketplace. I will also continue serving on the Mushroom Council board."
Mr. Frederic is participating with To-Jo senior management "in terms of decisions regarding the company."
To-Jo already has an extensive value-added line for the foodservice business, and that will, of course, continue to be an important part of the firm's product mix.
But the new retail line will be key to Mr. Frederic's first year at To-Jo.
While the firm "traditionally has value-added products for foodservice, we are excited about our value-added products for retail, which are positioned in the fresh mushroom category. They're fully prepared and microwavable and are just great products with great taste and eliminate kitchen preparation. We are tickled to death with the opportunities these products offer."
To-Jo's "On the Spot Gourmet" brand retail products include a new garlic mushroom saut? and a kettle-cooked Portabella. To-Jo also is offering fat-free marinated mushrooms. The products have a refrigerated shelf life of 45 days.
The high-graphics plastic packages come in 10-ounce portions, with the printing embedded in the container. "We think it will be just a really, really nice package, with plenty of serving suggestions built into the package," he said. "We really are after the retail market. We feel it will get us out of the commodity end of the business. That is what we're trying to do."
The retail products are "the most competitive, he said. "We see with fresh mushroom sales a tremendous opportunity with value added."
Mr. Frederic added that consumers are stressed with daily life and don't have time for meal preparation. Thus, "they are not all that inclined to incorporate mushrooms into a recipe, he said. This is an easy way to include mushrooms as an ingredient in a lot of recipes or serve them as a side."
He concluded, "There are a host of opportunities to take this company to the next level. I have the expertise to help them with that. I feel it is a great opportunity for me, and I really love it. There are challenges galore."
The 30-year veteran of the mushroom industry traveled for two years and did the other activities retired people are supposed to do. Then, missing the challenges of the mushroom business, he decided it was time to go back to work.
Mr. Frederic recently told The Produce News that in October he had accepted the position of senior vice president of sales and marketing at To-Jo Mushrooms Inc. in Avondale, PA. Mr. Frederic had worked for 15 years for nearby Modern Mushroom Farms, retiring as vice president of marketing. He had 30 total years of experience in the industry at the time he retired.
"The opportunity with To-Jo will allow me to be involved with a great company and great people while utilizing my combination of skills and extensive experience in the mushroom industry," he said. "At To-Jo, my focus initially will be developing our value-added business at both retail and foodservice; refine our sales and marketing strategy to increase sales and profitability; and strengthen the company's brand and goodwill in the marketplace. I will also continue serving on the Mushroom Council board."
Mr. Frederic is participating with To-Jo senior management "in terms of decisions regarding the company."
To-Jo already has an extensive value-added line for the foodservice business, and that will, of course, continue to be an important part of the firm's product mix.
But the new retail line will be key to Mr. Frederic's first year at To-Jo.
While the firm "traditionally has value-added products for foodservice, we are excited about our value-added products for retail, which are positioned in the fresh mushroom category. They're fully prepared and microwavable and are just great products with great taste and eliminate kitchen preparation. We are tickled to death with the opportunities these products offer."
To-Jo's "On the Spot Gourmet" brand retail products include a new garlic mushroom saut? and a kettle-cooked Portabella. To-Jo also is offering fat-free marinated mushrooms. The products have a refrigerated shelf life of 45 days.
The high-graphics plastic packages come in 10-ounce portions, with the printing embedded in the container. "We think it will be just a really, really nice package, with plenty of serving suggestions built into the package," he said. "We really are after the retail market. We feel it will get us out of the commodity end of the business. That is what we're trying to do."
The retail products are "the most competitive, he said. "We see with fresh mushroom sales a tremendous opportunity with value added."
Mr. Frederic added that consumers are stressed with daily life and don't have time for meal preparation. Thus, "they are not all that inclined to incorporate mushrooms into a recipe, he said. This is an easy way to include mushrooms as an ingredient in a lot of recipes or serve them as a side."
He concluded, "There are a host of opportunities to take this company to the next level. I have the expertise to help them with that. I feel it is a great opportunity for me, and I really love it. There are challenges galore."
