Developed in six months from initial brief to the physical product with more than 200 potential sauce combinations, Heinz Remix is the latest innovation from the company’s foodservice or “Away From Home” (AFH) division, which is a key growth platform outlined in the company’s long-term strategy.

The free-standing machine is touchscreen operated, enabling consumers to first select from a range of “bases” – ketchup, ranch, 57 Sauce and barbecue sauce – then personalize further with one or more “enhancers” – jalapeño, smoky chipotle, buffalo and mango – at their preferred intensity level of low, medium and high.

“As a company, we’re transforming through innovation by making bigger, more intentional bets to fuel our growth and create new experiences for consumers,” said Alan Kleinerman, VP of disruption, Kraft Heinz.

“Heinz Remix is a great example of this consumer-first approach to innovation. We’re changing the game for foodservice operators and sauce lovers – dipping will never be the same. With Heinz Remix, it’s more than a sauce dispenser; it’s an insights engine and business model enabler that will help Kraft Heinz understand and respond to consumer trends and flavor preferences in real-time. Who knows – maybe our next new sauce combination will come from a superfan using Heinz Remix.”

Kraft Heinz will debut Heinz Remix May 20-23 at the 2023 National Restaurant Association Show in Chicago, with plans to pilot the innovation with restaurant operators in late 2023 to early 2024.

“The launch of Heinz Remix is a first for the sauce category and foodservice industry,” said Peter Hall, president, U.S. away-from-home, Kraft Heinz.

“It’s a great example of how we’re leveraging culinary insights and category knowledge to drive greater value for our customers and consumers. Our ambition is to be the leader for taste, flavor and experience anywhere you’re eating, and we’re delivering on that goal with category leading innovations like Heinz Remix.”

As Kraft Heinz continues on its journey to lead the future of food, the company is focused on creative disruption across the entire organization, breaking down siloes to cultivate collaboration, reimagine product development, and utilize digital capabilities to accelerate the pace of innovation.

For more information on Kraft Heinz AFH, visit kraftheinzawayfromhome.com.

Those attending the 2023 National Restaurant Association can demo Heinz Remix, among other new AFH innovations, onsite from May 20-23.

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The 100,000-square-foot warehouse facility includes 35 dock doors that will allow Baldor D.C. to double its number of routes over the next few years and provide quicker deliveries to its restaurant and foodservice customers.

“The Lanham property also represents a continued investment in the economy of the area,” said Krenar Jusufi, VP of engineering. Jusufi helped identify the location, which he said was ideal, “not only for the size of the property, but also proximity to major highways, which will allow us to deliver efficiently to all surrounding areas, as well as its local community to draw from for employment opportunities.”  

The location will allow Baldor to improve picking capabilities to increase diverse customer demand, speed up delivery times and add additional area farms and vendors to its roster of fresh, local sources.

“At Baldor, we see our customers’ success as our success, and delivering for them means providing the best possible ingredients and the best possible service every single day,” said Mike Muzyk, president, Baldor Specialty Foods.

“As our customer base has grown in D.C., Maryland and Virginia, we recognized the need for more space, and in particular, a location that allows us to get more trucks out and out faster. This expansion reflects Baldor’s commitment to our customers in this region.” 

The Baldor D.C. expansion echoes the company’s earlier expansions in Boston and Philadelphia markets, as well as additions to its headquarters in Hunts Point, New York.

“Since we launched operations in the D.C. area in 2012, we’ve seen incredible demand for our products from local chefs, and the local team – now 70 strong – has risen to the challenge,” said Dominic Vasold, operations manager. “We are excited that this new location will allow us to prepare for the next decade of growth.”

Beginning as Balducci’s fruit stand in Greenwich Village in 1946, Baldor Specialty Foods is one of the largest importers and distributors of fresh produce and specialty foods in Northeast and mid-Atlantic regions. 

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This report comes at a critical time when a quarter of shoppers (25 percent) are purchasing more grocery foodservice items than a year ago, surpassing dollar and unit sales volume from last year and 2019. The analysis suggests that food retailers can compete for consumers’ food dollars by maximizing value, nutrition and convenience, while clearly communicating these benefits to them.

“It’s our opportunity to put grocery foodservice on the map,” said Rick Stein, VP of fresh foods.

“At a time when consumers are rethinking where to put their food dollars, retailers need to demonstrate the value of grocery foodservice and exceed expectations. The Power of Foodservice at Retail 2022 report provides a detailed roadmap on where retailers can supercharge segment success.”

Appeal to the cost-conscious shopper

As inflation continues to affect Americans’ budgets, shoppers are preparing more meals at home – focusing on weekly meal planning and scratch cooking. Fifty-three percent say grocery foodservice items are a good value compared to eating at a restaurant or ordering takeout. Retailers are well-positioned to capitalize on consumer needs by supporting shoppers’ meal planning through targeted strategies, like suggesting different meal themes by day, expanding the variety of meal bundles and total meal solutions and promoting meal components for specific dishes.

Bring nutritional benefits to the fore

A growing number of shoppers are ranking nutritional value highly when considering foodservice options. Fifty-eight percent of consumers are interested in vegetables or other healthy options, but only slightly more than a third (36 percent) are very satisfied with the nutrition levels of current foodservice offerings.

Consumers suggest retailers can satisfy their palates by reducing the number of fried foods and adding more plant-based options. The study also finds grocers can attract shoppers to new and existing nutritious options by promoting them on in-store signage, printed circulars, store apps and social media channels.

Convenience is key to capturing customers

To compete for the away-from-home dollar, the report reveals retailers should consider adopting restaurant-style amenities. For example, 50 percent of shoppers say the ability to order grocery foodservice items in advance through a mobile app or website and pickup at an inside pre-order station is appealing.

Drive through lanes (48 percent); a separate checkout in the foodservice area (44 percent); delivery by the grocery store (42 percent); and outside pickup stations (38 percent) are other potential offerings to attract grocery shoppers to foodservice.

“Retailers have a compelling story to tell about the many ways foodservice delivers on value, nutrition and convenience, but the analysis also suggests something’s missing: Shoppers are craving a new menu,” Stein said. “They want our industry to regularly evaluate cuisines and seek their feedback.”

For more information, visit FMI.org.

To read more association news from The Shelby Report, click here.

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Designed for home shoppers, restaurant owners and foodservice professionals of all types, the decor is modern with an easy-to-navigate layout for quick shopping. The store’s product assortment features restaurant-quality items along with hand-selected local favorites. The store is open to the public and does not require a membership.

• A seasonal produce department with an assortment of market-direct items;
• Bulk packaged fresh meats available by the piece and by the case;
• Wholesale walk-in customer coolers housing cases of produce, meats and dairy items;
• Fresh deli with a hot bar and great values on sliced meats, cheeses and fresh salads;
• Grab & Go meal solutions with an assortment of ready-to-eat and ready-to-heat items;
• An indoor full-size food truck;
• Fifteen varieties of gourmet fresh popped popcorn;
• Gordon Go! a wholesale loyalty program available to businesses and non-profits; and
• Convenient online ordering for same day in-store pick up or delivery.

Opening week specials and promotions will be shared through email. Customers can learn more and sign up to receive emails at GFSstore.com.

In 1979, Gordon Food Service opened its first store location in Wyoming, Michigan, for restaurants that ran out of products between deliveries. Today, the company operates more than 170 Gordon Food Service Store locations in 12 states.

To learn more about Gordon Food Service, visit gfs.com/en-us.

For more foodservice news from The Shelby Report, click here.

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This concept is a virtual food court located inside the grocery store. Customers have the option to mix and match items from various restaurants on one order for pickup or delivery.

Kitchen United MIX houses local and national restaurants, including Dog Haus, Curry Up Now, Monkey King Noodle Company, Celebrity Chef David Chang’s Fuku, Capriotti’s Sandwich Shop, Carl’s Jr. and The Impossible Shop.

“When our customers think of food, they think of Kroger,” said Dan De La Rosa, group VP of fresh merchandising for Kroger. “The Kitchen United collaboration provides the fresh, on-demand meals our customers crave. It is one more innovative example of how Kroger is fulfilling its commitment to anything, anywhere, anytime.”

This opening marks the first Kitchen United MIX in Dallas and the third partnership within Kroger. Kitchen United MIX has four locations in Texas, including one in Frisco that opened last month.

“Kitchen United MIX is proud to open our first grocery installation in the Dallas area,” said Michael Montagano, Kitchen United CEO. “We recently debuted our supermarket concept, and guests have been incredibly impressed with the convenience and variety Kitchen United MIX provides.”

Ordering is available through digital kiosks, online or through the Kitchen United MIX App. While customers can also order from the restaurants housed in Kitchen United MIX through various third-party delivery platforms, multi-restaurant ordering is only available through the Kitchen United MIX ordering platform. 

“We are always looking for new and unique ways to help our customers answer the ‘what’s for dinner tonight?’ question,” said Keith Shoemaker, president of Kroger Dallas division. “The collaboration with Kitchen United is special because customers’ restaurant-quality meal will be crafted while they’re shopping for the fresh food and pantry staples their families need.”

To learn more about Kitchen United MIX, visit KitchenUnited.com.

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“This new business will become one of the centerpieces in the Acosta family of companies. Core Foodservice will complement and leverage Acosta’s industry-leading retail sales and marketing capabilities to provide our clients with a powerful suite of progressive brand-building solutions and exceptional service,” said Brian Wynne, CEO of Jacksonville, Florida-based Acosta.

Core Foodservice was formed to provide enhanced execution and a greater competitive differentiation for its clients and customers. The business will tap into Acosta’s data and analytics capabilities to provide diner and shopper insights that can drive solutions for clients and their customers.

John Goodman, who will become CEO of the combined foodservice business, said, “COVID-19 has changed market and operating conditions dramatically, sparking the need for innovation and new approaches that defy conventional selling models. Our dedicated segment structure with over 750 customer-facing associates extends our reach while balancing proprietary technologies with human-touch execution.”

“This move structures us for today’s market realities and helps our clients to redefine and modernize their end-to-end selling processes,” Wynne said. “Working in harmony with Acosta’s retail, e-commerce and marketing capabilities, Core Foodservice will help clients accelerate sales growth and earn greater market share. I am excited to have John Goodman as CEO of this business and welcome him as a senior member of our global leadership team. Taylor Crown, who recently led Acosta Foodservice, will remain with the business, and following a transition period, will move to an executive role within our strategy and transformation team to focus on helping clients succeed as we integrate the two organizations.”

Wynne, Goodman and foodservice consultant Bill Hale will host a Core Foodservice event for industry partners at 4 p.m. EDT June 3. To register, visit https://tinyurl.com/COREFoodservice. For more information about Core Foodservice, visit COREFoodservice.com.

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Construction of the 275,000-square-foot distribution center began in November 2019.

“We are so pleased to be shipping out of our new distribution center in New Mexico,” said Mike Sweet, president of Ben E. Keith Foods. “Although 2020 was an unprecedented year for the foodservice community, we never paused construction knowing this center would need to be ready as the country began to recover. This new facility will continue to improve ability to serve our customers throughout our market area.”

The new facility will include features such as: Dematic multi-shuttles, Frick’s state-of-the-art refrigeration system and security system, LED lighting, exclusive WMS systems, a modern test kitchen and training center. 

The division will offer 12,500 unique items, and has added more than 40 employees in the past 12 months.

Established in Fort Worth, Texas, in 1906, Ben E. Keith is the nation’s fifth largest broad line foodservice distributor and operates with eight divisions shipping to 17 states throughout the country.

For more than a century, the company has been a leader in fine food and premium beverage distribution. Its food division is a complete broad line distributor servicing 15 states, and the beverage division serves more than 62 Texas counties and is a distributor of Anheuser-Busch InBev products, craft and import beer brands, and fine wine.

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“We are proud of the format and presentation that our team prepared, to announce and celebrate these important accomplishments of our Golbon Distributor and Supplier partners.” said Dave Myers, Golbon president.

The 2020 Golbon Award Winners are:

Golbon Distributor Awards

• Distributor of the Year – Atlas Wholesale Food Company, Detroit, Michigan;
• New Distributor of the Year – Vern’s Food Service Distribution, Hermiston, Oregon;
• Golden Carrot – Sunbeam Foods, Inc., Dallas, Texas;
• Golbon Protein Advantage (GPA) – Imler’s Poultry, Duncansville, Pennsylvania;
• IPAP – Imler’s Poultry, Duncansville, Pennsylvania;
• Golbon Logistics – Get Fresh Produce, Chicago, Illinois;
• Golbon Lumen Spark Award – Carolina Food Service, Loris, South Carolina.

Golbon Supplier Awards

• Dry Grocery – Conagra Foodservice, Chicago, Illinois;
• Protein – Smithfield Culinary, Smithfield, Virginia;
• Frozen Fruit & Vegetables – J.R. Simplot Company, Boise, Idaho;
• Non-Foods – R3 LLC, St. Louis, Missouri;
• Supplier of the Year – J.R. Simplot Company, Boise, Idaho.

Each of the award winners were presented with a custom engraved crystal plaque that was sent prior to the awards ceremony announcement.  This allowed Golbon to capture the unboxing, reaction and celebration of the award winners and incorporate it into their custom produced video presentation.  The awards presentation was shared during the Golbon Fall Conference, held Oct. 6-8, 2020.

Golbon is a national foodservice buying group headquartered in Boise, Idaho.  Initially formed in 1963, Golbon is made up of over 200 foodservice and retail distributors.  Golbon members enjoy access to Golbon’s family of brands, aggregated purchasing opportunities, marketing support, educational tracks, and relationship-building opportunities with other independent distributors. Golbon offers hundreds of Golbon-branded items in multiple categories to meet both broadline and specialty distributors’ needs.  For more information on Golbon, visit golbon.com.

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More than 20 retailers and foodservice companies have committed to participating, including Albertsons, Allegiance Retail Services, Associated Wholesale Grocers, Big Y Foods, Blue Apron, Costco, Danaco Solutions, Diversified Restaurant Systems, FreshPoint, Grocery Outlet, Harps, Hy-Vee, Kroger, McDonalds, Meijer, Rouses, SpartanNash, Sysco, Target Corporation, Tops Friendly Market, US Foods, Wegmans Food Markets and Whole Foods Market.

A small number of openings are now available to suppliers due to rescheduling the event from San Diego in June. The cost to participate for suppliers is $5,000 and guarantees 10 meetings over the three-day period. In addition, supplier companies can invite these buyers to visit their United Fresh LIVE! 365 booths online, where the Partner X-Change meetings will be hosted. This provides companies an easy way to demonstrate products, share videos and additional content beyond the initial 15-minute meetings.

To book your space in the Retail-Foodservice Partner X-Change, contact John Toner, United Fresh’s VP of convention and industry collaboration, at jtoner@unitedfresh.org or 703-587-3924. Space is extremely limited.

United Fresh LIVE! 365 remains open and online 24-7 to explore the expo hall, view workshops and general sessions on-demand, and join the Summer Sessions. To login, click here.

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In an effort to help local restaurants impacted by COVID-19, SpartanNash has launched an innovative pilot partnership with eight West Michigan restaurants. Each participating restaurant will create its patrons’ favorite menu items, which will be sold at select D&W Fresh Market, Family Fare, Forest Hills Foods and Ada Fresh Market locations. One hundred percent of the proceeds will be provided to the restaurants to help them remain strong during the COVID-19 pandemic.

Participating restaurants include: Anna’s House, Big O’s, Cedar Springs Brewery, City Built Brewery, Donkey Taqueria, Friesian Gastro Pub, Osteria Rossa and West Side Social.

A complete list of restaurant menu items and the locations of the 25 pilot stores can be found at spartannash.com/restaurant-meals-to-go. The heat and serve meals will be located in the deli section of each participating D&W Fresh Market, Family Fare, Forest Hills Foods and Ada Fresh Market location. 

“This is a win-win partnership for West Michiganders and local restaurants hit hard by the COVID-19 pandemic,” said EVP and Chief Merchandising and Marketing Officer Lori Raya. “Restaurants are bringing team members back to work, while families can enjoy some of their restaurant favorites, discover new ones and help their local struggling restaurants. Together, we can and will build stronger communities through these local partnerships. For more than 100 years, our company has been headquartered here and is a trusted provider of food, medicine and essential household goods.  Supporting our local communities, farmers and food producers has always been vitally important to us and drives our vision to be a best-in-class company that feels local, where relationships matter.” 

On March 16, Michigan restaurants were ordered to temporarily close for all but take out service as a means of containing the spread of the coronavirus.  

In developing the pilot program, SpartanNash’s retail, merchandising and marketing teams worked quickly to identify a diverse group of local restaurants that could transition to preparing heat and serve meals for purchase at the grocery store. SpartanNash’s quality assurance, food safety, legal, IT and corporate affairs teams provided guidance. West Michigan Tag and Label also came on board to work directly with the restaurants and donate the restaurant branded and ingredient labeling at no cost as a means of supporting participating local restaurants. 

“Being in the food business—whether a grocery retailer, wholesaler, supplier or restaurant—we all have something in common: helping create an exceptional experience for the guests we serve,” said Raya. “Now, more than ever, we want to provide not only the financial support to our restaurants, but the emotional connectivity to some of West Michigan’s ‘must have’ menu options.” 

SpartanNash is a Fortune 400 company whose core businesses include distributing grocery products to a diverse group of independent and chain retailers, its corporate-owned retail stores and U.S. military commissaries and exchanges; as well as operating a fresh produce distribution network. SpartanNash serves customer locations in all 50 states and the District of Columbia, Europe, Cuba, Puerto Rico, Honduras, Bahrain, Djibouti and Egypt. SpartanNash currently operates 155 supermarkets, primarily under the banners of Family Fare, Martin’s Super Markets, D&W Fresh Market, VG’s Grocery and Dan’s Supermarket. Through its MDV military division, SpartanNash is a leading distributor of grocery products to U.S. military commissaries. 

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