Food and Drink - Fall 2011 - (Page 106)

>p PRODUCERS Always Bagels Always on Top Always Bagels says it excels by setting its level of quality higher than its competition and sticking close to the old-fashioned methods. By Alan Dorich ome firms with a long history of success might be tempted to let their quality slip, but not Always Bagels. Instead, the firm’s quality department has a firm stance on keeping consistency in its products, Vice President Anthony Pariti says. “Our bar is set pretty high in comparison to the competition,” he says. “We just don’t deviate from that retail quality bagel that we made when we were smaller.” Based in Bohemia, N.Y., the firm produces high-quality, premium bagels that are sold by such retailers as Stop & Shop, company profile Giant Food Supermarkets, Albertsons, H-E-B and Jewel-Osco. In addition, the company serves foodAlways Bagels www.alwaysbagels.com service clients, including Perkins and Sysco Corp. 20 sales: $28 million 10 Originally, Always Bagels started with one retail Headquarters: Bohemia, N.Y. Employees: 150 bakery location in Port Jefferson, N.Y. Over time, Specialty: Bagels the company added more retail bakeries and startAnthony Pariti, vice president: “We do about 200 million ed serving local delis and schools, Pariti says. [bagels] a year.” In 1996, the company’s customers increased their demand for its old fashioned, boiled bagels, which 106 food & drink • fall 2011 • www.fooddrink-magazine.com << Always Bagels has grown from a single bakery location to a company that produces more than 200 million bagels a year for a variety of customers. S led Always Bagels to build a 7,000square-foot manufacturing facility to mass produce, freeze and distribute them to a supermarket chain in Pennsylvania. “All the [competing] supermarkets saw the product in the Pennsylvania locations and the phone calls started from there,” Pariti recalls. Since then, the company has grown to operate two production facilities that together span 92,000 square feet and have 160,000 square feet for future expansion. “We do about 200 million [bagels] a year,” Pariti adds. Heart and Soul A longtime veteran of the food industry, Pariti has worked for Always Bagels 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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