Food and Drink - Fall/Winter 2012 - (Page 94)

>p PRODUCERS Deli Express/E.A. Sween Co. Reducing Footprints Deli Express/E.A. Sween set out to hone its fleet’s energy usage through a new truck design that reduces environmental impacts and costs. By Jamie Morgan company profile Deli Express/E.A. Sween Co. Headquarters: Eden Prairie, Minn. Annual revenue: $ 100 million Employees: 900 Specialty: Deli foods Gregg Hodgdon, fleet operations director: “[We] quickly identified the suppliers that could [determine] the best way to turn the concept into reality.” The company’s design team includes (clockwise from top left) Dan Vesper, Dan Pelava, Jon Schultz and Gregg Hodgdon. F rom a 100,000-square-foot facility in Eden Prairie, Minn., Deli Express/E.A. Sween Co. each year delivers more than 75 million sandwiches to 26,000 convenience, grocery and drug stores, vending machines and other food outlets. Its vehicles deliver its branded sandwiches and other items to customers in 26 states. With the mileage the company’s fleet logs each day, it pays as much attention to its means of delivery as it does to what’s actually being transported. The rising cost of gas coupled with rising concern about greenhouse gas emissions weigh heavily on all fleet operations. Gregg Hodgdon, head of Deli Express/E.A. Sween Company’s fleet operations and a Certified Automotive Fleet Manager, says he has always had a passion for sustainability and has spearheaded sustainable initiatives throughout his career. This year, he made finding ways to reduce fuel expenditures and improve the company fleet’s carbon footprint a prime initiative. “Supported by Deli Express/E.A. Sween Co.’s fleet management partner, Automotive Resources International [ARI], I explored a variety of alternative technologies to determine which fuel type could work for the organization,” Hodgdon explains. “After determining that alternative fuels weren’t the best fit, Deli Express/E.A. Sween Co. realized that it was indeed possible to make a positive, sustainable change with traditional fuels. The [solution is] an innovative new truck design that could significantly improve fuel economy without sacrificing customer satisfaction.” 94 food & drink • fall/winter 2012 • << New Delivery Route The search for a more efficient delivery system turned out to be a logistical matter in itself. Hodgdon and ARI gathered a group of suppliers to create a truck suited

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

Food and Drink - Fall/Winter 2012
Tableside Chat
NYC Wine & Food Festival
Going Global
Beverage Focus
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.
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
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