After 46 years in business, every day still a celebration at Frieda's
After 46 years in business, every day still a celebration at Frieda's
"There are a million things going on at Frieda's," said Karen Caplan, president and chief executive officer of Frieda's Inc. in Los Alamitos, CA. "And some, like our 46th anniversary, are especially exciting. My mother, Frieda Caplan, started in business on April 2, 1962. Although every day is a celebration at Frieda's, this makes the day extra special."
Ms. Caplan said that the company held a national sales meeting and then a celebratory luncheon, which included employees from other areas of the country.
Frieda's is also celebrating new products and initiatives. The company launched a foodservice initiative in 2007 when it partnered with Fresh Connect, a provider of marketing, sales, opportunity management and grower representation. It connects the fresh produce industry to foodservice marketing channels.
"Fresh Connect has a network of about 10 people who call on foodservice clients across the country on our behalf," said Ms. Caplan. "The company also represents Gills Onions and Prima Bella, a major distributor of sweet corn. Onions and corn are two of the most consumed products at the foodservice level. These are perfect complements to Frieda's foodservice packs of proprietary products."
Gills Onions, headquartered in Oxnard, CA, is a processor of fresh onion products. Prima Bella, in Tracy, CA, is a year-round supplier of sweet corn. "Quality and food safety are imperatives in the foodservice industry," added Ms. Caplan. "Frieda's is known for its high-quality produce, and our food- safety program has been in place for 13 years with NFS Davis Fresh Technologies, our third-party certifier. Having an independent certifier of this level - and a really buttoned-up program - makes a big difference to foodservice operators."
Ms. Caplan also announced that Jeff Kelly has rejoined Frieda's staff. Mr. Kelly worked for the company previously and then left to pursue other endeavors. He returned to the company in January.
"Fresh Connect, a foodservice sales execution team, came on board in November," said Ms. Caplan. "Jeff and the Fresh Connect staff are working together. Business has increased an enormous amount in a short period of time through their efforts."
Other celebratory news at Frieda's includes the introduction of new products. In mid-March, the company launched "Garlic Delight," a light and creamy garlic product with all the nutritional benefits of pure, fresh, domestically grown garlic in a convenient package.
The all-natural and preservative-free product is available in four flavors: original, chipotle, sun-dried tomato and green olive. It can be used as a marinade for meats, swirled into a sauce for shrimp or pasta, enjoyed as a flavorful dip or as a non-dairy alternative to mayonnaise on sandwiches and burgers. Each seven-ounce resealable plastic retail tub comes in a self- standing sleeved package, ready to display in the refrigerated section of produce departments. The item is packed in a 12-count case. It is made from natural ingredients including canola oil, domestically grown garlic, lemon juice and salt. It is cholesterol-free, low carbohydrate, and contains no trans fats. The product has a three-month shelf life and is also available in foodservice packs. Ms. Caplan said that the "Garlic Delight" line is currently being placed nationwide.
Frieda's is also celebrating Cinco de Mayo, with a marketing program. "Retailers and foodservice operators take great advantage of holidays like Cinco de Mayo because they provide a good venue for promoting products that sell well," said Ms. Caplan. "Frieda's 'It's Time to Spice up Your Sales for Cinco de Mayo' promotion includes fresh pre-peeled coconuts, Chayote squash, chili peppers, tomatillos, fresh salsa, guacamole and other products that are traditionally used on this important Hispanic holiday."
Ms. Caplan said that the company held a national sales meeting and then a celebratory luncheon, which included employees from other areas of the country.
Frieda's is also celebrating new products and initiatives. The company launched a foodservice initiative in 2007 when it partnered with Fresh Connect, a provider of marketing, sales, opportunity management and grower representation. It connects the fresh produce industry to foodservice marketing channels.
"Fresh Connect has a network of about 10 people who call on foodservice clients across the country on our behalf," said Ms. Caplan. "The company also represents Gills Onions and Prima Bella, a major distributor of sweet corn. Onions and corn are two of the most consumed products at the foodservice level. These are perfect complements to Frieda's foodservice packs of proprietary products."
Gills Onions, headquartered in Oxnard, CA, is a processor of fresh onion products. Prima Bella, in Tracy, CA, is a year-round supplier of sweet corn. "Quality and food safety are imperatives in the foodservice industry," added Ms. Caplan. "Frieda's is known for its high-quality produce, and our food- safety program has been in place for 13 years with NFS Davis Fresh Technologies, our third-party certifier. Having an independent certifier of this level - and a really buttoned-up program - makes a big difference to foodservice operators."
Ms. Caplan also announced that Jeff Kelly has rejoined Frieda's staff. Mr. Kelly worked for the company previously and then left to pursue other endeavors. He returned to the company in January.
"Fresh Connect, a foodservice sales execution team, came on board in November," said Ms. Caplan. "Jeff and the Fresh Connect staff are working together. Business has increased an enormous amount in a short period of time through their efforts."
Other celebratory news at Frieda's includes the introduction of new products. In mid-March, the company launched "Garlic Delight," a light and creamy garlic product with all the nutritional benefits of pure, fresh, domestically grown garlic in a convenient package.
The all-natural and preservative-free product is available in four flavors: original, chipotle, sun-dried tomato and green olive. It can be used as a marinade for meats, swirled into a sauce for shrimp or pasta, enjoyed as a flavorful dip or as a non-dairy alternative to mayonnaise on sandwiches and burgers. Each seven-ounce resealable plastic retail tub comes in a self- standing sleeved package, ready to display in the refrigerated section of produce departments. The item is packed in a 12-count case. It is made from natural ingredients including canola oil, domestically grown garlic, lemon juice and salt. It is cholesterol-free, low carbohydrate, and contains no trans fats. The product has a three-month shelf life and is also available in foodservice packs. Ms. Caplan said that the "Garlic Delight" line is currently being placed nationwide.
Frieda's is also celebrating Cinco de Mayo, with a marketing program. "Retailers and foodservice operators take great advantage of holidays like Cinco de Mayo because they provide a good venue for promoting products that sell well," said Ms. Caplan. "Frieda's 'It's Time to Spice up Your Sales for Cinco de Mayo' promotion includes fresh pre-peeled coconuts, Chayote squash, chili peppers, tomatillos, fresh salsa, guacamole and other products that are traditionally used on this important Hispanic holiday."
