Food and Drink International - Winter 2016 Volume 2 - 120

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RETAIL

Sendik's Fine Foods

for a Boar's Head Ovengold Turkey Breast, they can have it
sliced and shown to them so that it's the size and thickness
they want, and they can taste it as well. So it's about going that
extra mile for the customer and ensuring our staff is giving
them what they need."
That same collaborative effort goes hand-in-hand with
Sendik's Fine Foods' vendors. "I've always believed that
when I go to buy something, it has to be good for all three
parties: the vendor, our customers and me," Balistreri explains. "If you go into it with that attitude, you will come out
with a winner because vendors are very happy. A happy
vendor takes better care of me and a happy me takes better
care of our customers."
Rogge's Foods has been one of the company's longstanding vendors and has been very good to the company over the
years with its quality seafood and meat products, according to
Balistreri. "They have always been a listening and resourceful
ear when we needed ideas on how we can either sell more
or provide a better product for the customer," he says. "They
have been in the game with us and stick with the same model
of freshness and value like us, so they do a great job."

Thinking Ahead
In first-quarter 2017, Sendik's Fine Foods aims to remodel
its store; in particular, the deli section to keep up with current trends. "Our customers are looking for more prepared
foods, and although we do that we want to do a better job at
it," Balistreri says. "We may also put in some new cases that
allow us to display merchandise better and hold a bit more
product as well."
In addition, the company recently installed LED lighting
to ensure its building was energy-efficient as well as new
refrigeration systems and state-of-the-art ovens to improve
its kitchen efficiency. "A good oven has always been talked
about by our wonderful chef as being just as important as
having good employees, because when used properly you
can get a lot of products done in a very efficient manner,"
Balistreri says. "So we've put in the equipment that allows us
to be very efficient at producing all of the foods we need to
prepare fresh daily in our kitchen."
"When it's all said and done, I'd like us to continue having
the commitment that our store was founded on," Balistreri
concludes. "Other people have come around and they may
have had more stores, but we don't ever want to stray from
consistently providing the best products and service at a
great value. Though we do have aspirations to possibly open
another store some day, we would love to be able to do that
and grow with our personal commitment in mind."
Co-owner Jim Balistreri says Sendik's consistently provides the finest products. <<

120

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Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
Food and Drink International - Winter 2016 Volume 2 - Cover1
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Food and Drink International - Winter 2016 Volume 2 - Cover3
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