deli star 2014 in review

Foodservice Division




LogThe QuarterlyIssue 3 ● 2015

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The Quarterly Log Newsletter

www.delistarinc.com 618-677-2282

2014 Annual Award Winners

Deli Star Corporation recognizes three annual awards, Rising Star (Employee of the Year), John Bunch Award and The Star Guest Award, at their Christmas Party. 2014 winners were Daimon Mosely for the Rising Star Award, Tony Foushee for the John Bunch Award and Joe Avellone for the Star Guest Award.

The Rising Star Award recognizes the recipient as being both a hard worker and productive; exhibits commitment to quality in carrying out job responsibilities, is an asset not only to their department but also to the overall company. Daimon has shown all of those qualifications along with being dependable and punctual in reporting for duty, takes initiative and accepts and carries out additional responsibilities beyond his regular job assignments. He exhibited a willingness to work in a team setting within and outside of his department.

From left: Joe Avellone, Tony Foushee, Daimon Mosley

John Bunch Award was founded in 2012 after Deli Star’s Human Resources Director, John Bunch, passed away. John worked at Deli Star for 18 years and was a loyal, hardworking, and a determined employee. He had a great personality, was outgoing to customers and guests, and was helpful towards all employees of Deli Star. Tony has had all of these aspects throughout the year. His hard work and long working hours reflected his dedication to the company.

The Star Guest winner goes above and beyond for Deli Star. Joe’s positive attitude is contagious and helps others rise to be a better overall employee. He went out of his way to assist others and is very courteous to Deli Star’s guests.

Congratulations to all our 2014 winners. Your hard work, dedication and positive attitudes are greatly appreciated!

Issue 3 ● 2015


In 2014, Deli Star Corporation donated money along with different products to organizations and local schools! Donating nearly $140,000 worth of product to organizations and $1500 in cash donations, Deli Star is proud to give back to the community. “It’s a great feeling knowing we are helping feed those who are in need in the St. Louis and Metro East areas,” say’s President Justin Siegel.

Organizations include; Operation Food Search, St Louis Area Foodbank, Foodservice Center Inc., The Bob Emig Foundation, St Jude’s Crusaders, Immaculate Conception Grade School and Althoff Catholic High School’s golf tournaments. Cash donations went to Heartlands Conservancy, Freeburg Chamber of Commerce, Althoff Catholic High School, Premier Charter School, St. Ambrose School, State Troopers Lodge, American Diabetes Association and the West End Redevelopment Corporation of Belleville IL.

Donations

Colleen Dusek was hired on in May as the Director of Finance. Colleen is a licensed CPA and has her MBA.

Brian Cullon and Ricky Hart both joined Deli Star full time as Production Assistants on July 14 and works in the Processing Department.

Tom Luechtefeld started with Deli Star effective August 11 as a Maintenance Technician.

Brett Hanvey started full time with Deli Star effective October 27 as a Production Assistant.

Our most recent addition is Mike Koepke. After working a number of months in the Packaging department, Mike was brought on full time effective December 15, as a Production Assistant.

A Big Deli Star Welcome To The Following Employees Who Were Hired In 2014

For the third time this year, Deli Star held a What’s Cookin’ with the Pres! Breakfast. This is an opportunity for Deli Star Employees to sit down, have a great breakfast and listen to updates on the company and to ask President, Justin Siegel questions. Topics that were covered were Business updates, Organizational changes, staying focused on the job, how everyone can contribute to have a successful business, what’s on everyone’s mind and what the management team can do to make Deli Star the best place to work.

The attendees this quarter were Jim Lickenbrock (Maintenance), Rob Steinkamp (Sanitation), Ricky Hart (Processing), Beckey Judy (Warehouse) and Serena Grapperhaus (Administration).

Every Quarter there will be different employees invited to What’s Cookin with the Pres Breakfast. Thank you to those who came and made the third breakfast a success!

What’s Cookin’ With The Pres

We at Deli Star are happy to have our new Team Members and want to Welcome them to the Team!





The Quarterly Log Newsletter


Contact for Further Information:Sara Dietrich Sales & Marketing Manager 618-677-2282 x119 ● [email protected]

Looking ahead to 2015, it’s clear that the changes in consumer preferences will influence new trends in food retailing. The types of trends consumers will be seeking in restaurants will change as well as the way consumers buy their groceries. We viewed two research reports Packaged Facts, leading food and beverage industry experts, Future of Foodservice: Food and Beverage Menu Trends & Opportunities and Online Food Shopping and Grocery Delivery in the U.S.: Future of Food Retailing, to determine what the biggest trends of the new year will be.

Restaurant TrendsWhen dining out, consumers are going to be looking at four major areas to determine where they want to go. The four hottest trends for going out to restaurants include:• menu choice incentives and menu promotions• sustainability and the environment• healthful restaurant choices• cuisine innovation and cultural change.

Menu Choice Incentives and Menu Promotion StrategyAbout 77% of respondents to a survey by Packaged Facts agreed with the statement, “Budgeting my money is my top priority.” Consumers are still hesitant to spend a lot of money, and, therefore, they are still looking for deals when they go out to eat.

The marketing strategies of offering mix and match deals, “two for” deals, and loyalty programs are seeing great success. Restaurants experimenting with lunchtime menus with less expensive choices are also seeing success driving business during a slower part of the day. Deals and promotions are just as important in the food industry as they are in consumer goods shopping.

Sustainability and the EnvironmentPackaged Facts’ report found that 59% of adults believe that companies should help people become more eco-responsible and are more likely to purchase a product/service from an environmentally friendly company. With that in mind, those in the foodservice industry that are adopting sustainability and food sourcing are reducing the negative environmental impact of providing food to consumers.

INDUSTRY ARTICLE

Projected 2015 Trends in the Food & Beverage IndustryHealthful Restaurant ChoicesWith more and more consumers in the U.S. becoming more concerned with their health and fitness, it makes sense that they are going to want healthier options when dining out. In 2013, 66 large chain restaurants adjusted their menu choices to offer fewer calorie entrees (56 calories on average).

Consumers own assessment of their eating habits correlates with how much they eat out. Those who rate their diet as

“excellent” eat out less than once a week, while those who rated their diet “poor” ate out about three times a week. If eating out included healthier options, consumers might not think so negatively about the experience.

Cuisine Innovation and Cultural ChangeConsumers are interested in trying ethnic cuisines at full service restaurants, especially if it is a specialized restaurant. More and more chain restaurants are offering ethnic flavor influences on their menus to broaden their appeal. It was found that consumers between the ages of 18-29 have a high acceptance of less common cuisines.

Food & Beverage Consumer Shopping Preference TrendsOnline Grocery ShoppingWhen it comes to grocery shopping, it is becoming more common now to order groceries online. And, for 2015, it will become even more of a popular trend.

Even though online grocery shopping holds the smallest retail segment for food and beverage sales, it holds the most exciting potential as one of the fastest growing channels in the grocery industry. There are few players currently involved in online grocery shopping, but the overall market is expected to have reached sales of $23.4 billion in 2014, a 21.9% increase of about $192 billion in 2013.

With all the changes in consumer preferences, it is important that major players in the food and beverage industry remain flexible so they can remain an option for consumers who want to eat out. And, with the popularity of online shopping, many large grocery retail chains need to consider if they have room to get involved with this channel.article from marketresearch.com

deli star 2014 in review

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