Food and Drink - Fall/Winter 2012 - (Page 126)

>p PRODUCERS R.L. Schreiber Inc. Reason to Season R.L. Schreiber’s willingness to work with customers and dedication to quality helps it maintain a loyal base of customers. By Staci Davidson company profile R.L. Schreiber Inc. www.rlschreiber.com Headquarters: Pompano Beach, Fla. Employees: 130 Specialty: Soup bases and seasoning blends Greg Ransdell, CEO: “This move is important for [our] future.” R.L. Schreiber’s new facility in Kentucky allows it to ramp up R&D, quality control and production capacities as necessary. H uman taste buds are capable of detecting five qualities in the tastes of foods and beverages: salty, sour, bitter, sweet and umami (savory). Chefs, cooks and food producers constantly work to develop items that combine these qualities in ways that are pleasing to the taste and make their customers come back for more. And when it comes to quality flavor creation, R.L. Schreiber Inc. is one of the leaders of the market. Based in Pompano Beach, Fla., R.L. Schreiber is a manufacturer of food bases, spices, seasoning blends and related products, serving the foodservice and food production industry. The family owned and operated company was founded in 1968 by Raymond L. Schreiber. He started by selling soup bases directly to restaurants in South Florida, but the quality of his goods allowed him to expand west and north to New England. Eventually, the company expanded its offering into spices and seasoning blends. “This is a national company with a 45year history in foodservice – it is a wellregarded national brand,” stresses Joe DeCaro, vice president marketing and sales. “We create flavor-specific soup bases and seasonings for our foodservice and manufacturing customers. Our corporate chef works with the culinary staffs of food manufacturers and restaurant chains to create flavor-specific products. It is an R&D-intensive exercise.” R&D is something R.L. Schreiber takes seriously, demonstrated in part by the new 135,000-square-foot facility it is opening in Lebanon, Ky. The stateof-the-art operation will include a dedicated kitchen and laboratory for the R&D team, as well as a quality control lab and all of the company’s production and warehousing. “The company’s first plant was in Fort Lauderdale, Fla., and then when it 126 food & drink • fall/winter 2012 • www.fooddrink-magazine.com << 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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