Food and Drink - Fall 2011 - (Page 104)

>p PRODUCERS Deli Star Inc. Solid Foundation Deli Star provides retail customers with quality meat products on which they can build their own products. By Chris Petersen company profile Deli Star Inc. www.delistarinc.com Headquarters: Fayetteville, Ill. Specialty: Cooked meats Justin Siegel, vice president of business development: “What distinguishes us is the technical service we provide.” Deli Star specializes in providing cooked meat products that are often used to make deli sandwiches. B uilding a sandwich is a lot like building a house. From the foundation to the trimmings, the quality of the materials used to put it together matter a lot. And just as the engineering experience builders have goes a long way to ensuring a strong and stable construction, Deli Star Inc. says its food science background makes it an invaluable partner to its customers. Founded more than 20 years ago as a pilot plant by President Dan Siegel – who holds a doctorate in food science, Deli Star specializes in wholesale meat and cooked meat products for a variety of customers throughout the company. Vice President of Business Development Justin Siegel – son of the company’s founder – says the bulk of the company’s products are sold to processors who further process it into sliced meats for sandwiches and other products. A smaller portion of the company’s products go to restaurant distributors, wholesale food distribu- tors and supermarkets. In addition to the slicing logs, diced meat and pulled or shredded meats it sells to other processors, Deli Star also supplies a line of ready-to-eat meat entrees for retail outlets. The company also prepares post-pasteurized protein salads, fillings and toppings. Siegel says Deli Star stands out from other manufacturers because of its concentration on the further processor market. The majority of manufacturers in Deli Star’s segment, he explains, concentrate their products on the retail market. By focusing its attention on the processor market, Deli Star fills a niche that few others are willing or able to accommodate. Nevertheless, Siegel says the company has its sights set on expanding its foodservice products in the coming years, and will do so by continuing to focus on the qualities that brought it to where it is today – technical know-how, a strong emphasis on food safety and working closely with the customer. 104 food & drink • fall 2011 • www.fooddrink-magazine.com << Technical Experience The experience and expertise at Deli Star doesn’t end with Dan Siegel’s doctorate, his son says. The company’s entire team is made up of people with experience in the foodservice industry, http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Fall 2011

Food and Drink - Fall 2011
Tableside Chat
Contents
News a la Carte
In the Safe Zone
Strengthing Brands
Restaurants: Smart Marketing
Willie’s Restaurants
Slack’s Hoagie Shack
The Cheese Steak Shop
Aloha Hospitality Inc.
Bertucci’s Corp
Falcon Holdings LLC
Mark’s Pizzeria
Seasons Pizza
San Diego State University Dining Services
Producers: Food Law
Brook & Whittle Ltd. incorporating Packstar
Nestle Professional Caribbean
Snyder’s-Lance Inc.
Basic American Foods
Evolution Fresh
Berto’s Gelato & Sorbet
Jensen Meat Co
Tumbador Chocolate
Leclerc Foods USA Inc.
FX Matt Brewing Co.
Green Organic Vegetable Inc.
Deli Star Inc.
Always Bagels
National Choice Bakery
Sequoia Orange Co.
Spring Glen Fresh Foods
Westshore Pizza
Distributors: Total Recall
Columbia Distributing
Castella Imports Inc.
Co-Sales Company
Brick Brewing Co. Limited
Prime Distributors
CarbAmericas
Retailers: What’s in Store
AriZona Beverage Co.
Le Grand Marche
Three Things

Food and Drink - Fall 2011

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