Food and Drink - Fall/Winter 2012 - (Page 116)

>p PRODUCERS Greencore USA Fast and Fresh Greencore USA’s deftness in meeting consumer demand has allowed the company to grow in strides over the past four years. By Jamie Morgan reencore USA, a subsidiary of the U.K.-based Greencore Group, may be a young company but it already has found its place in the world. With a multi-tiered growth strategy including organic growth, acquisition and product development, Greencore USA has dug its heels in as a U.S. market mainstay with convenience store retailers. Greencore USA was founded in 2008 with the purchase of Massachusetts-based Home Made Brand Foods, a maker of chilled convenience food such as sandwiches, salads and quiche. In 2010, it purchased On A Roll Sales Inc., also based in company profile Massachusetts. Earlier this year, it completed the Greencore USA acquisitions of Marketfare Foods, giving it a preswww.greencore.com ence in Virginia and Salt Lake City and expanding Headquarters: Byfield, Mass. Specialty: Fresh on-the-go foods its product range with more sandwiches, sauces Liam McClennon, CEO: “Our and frozen breakfast sandwiches. In June, it purorganic growth is really driven by fresher products. It tastes better, chased H.C. Schau with facilities in Chicago and looks better and is in more Florida where it produces deli fresh items, freshdemand by the consumer.” ready meals and sushi. 116 food & drink • fall/winter 2012 • www.fooddrink-magazine.com << Greencore USA focuses on fresh, food-to-go options – such as salads, sandwiches, snacks and sushi – that are easy, pre-made options for busy consumers who still want quality. G The acquisitions have solidified Greencore USA’s East Coast presence and given it an entry into the West Coast market. With every purchase, the company diversified its product range but CEO Liam McClennon explains that Greencore USA’s market focus is driven by a specific consumer trend. “What we are seeing a lot is that people are eating more frequently, even if it’s smaller meals,” he says. “Three meals a day is fast disappearing; instead people may eat five, six times a day. They may have a quick breakfast at home or on the way to work and a midmorning snack followed by a quick lunch or afternoon snack because they don’t have much time. http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Fall/Winter 2012

Food and Drink - Fall/Winter 2012
Tableside Chat
Contents
NYC Wine & Food Festival
Going Global
Beverage Focus
Coffeehouses/Cafes
Caribou Coffee
Scooter’s Coffee & Yogurt
Barnie’s CoffeeKitchen
Distributors: Food Law
Progressive Gourmet
Rocky Mountain Natural Meats
Seattle Fish Company of New Mexico
Blue Mountain Growers
Dandrea Produce and Wines
Dorr Lobster
Gary’s Seafood and Specialties
Pohl Food Service Inc.
Supply America
Victoria Fine Foods
Bernatello’s Pizza Inc.
Best Mexican Foods
C.F. Gollott & Son
Clipper Seafoods Ltd.
Mountain Foods Products
Siedhoff Distributing
Sterling Pacific Meat
Producers: Business Strategies
Carib Brewery
Heroes Vodka
Mountain Pure Beverage Co.
Deli Express/E.A. Sween Co.
Family Fresh Pack
Haring Catfish Enterprises
Bear Republic Brewing Co.
Demerara Distillers
Walker & Sons Inc. – Slap Ya Mama
DRY Soda Co.
Good Time Beverages
Greencore USA
Jaindl Turkey Farms
McCall Farms
Nuovo Pasta Productions
Brewery Ommegang
R.L. Schreiber
Venus Wafers Inc.
Casper’s Ice Cream
Restaurants: Smart Marketing
Extreme Pizza
Buffalo Wings & Rings
Fatburger North America Inc.
PizzaRev
Famous Famiglia
Francesca’s Restaurants Inc.
Aurelio’s Pizza
Yoshinoya America
Crepe Delicious
FREEB!RDS World Burrito
Razzoo’s Cajun Café
Independent Restaurants
Grand Central Oyster Bar and Restaurant
The Alicart Restaurant Group
The Optimist
Larkburger
The Olive Tree Italian Restaurant
The Epicurean Group
Salty’s Seafood Grills
Retailers: Shopper Marketing
Weigel’s Inc.
Royal Buying Group
The Last Page

Food and Drink - Fall/Winter 2012

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