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Shirley J Professionalshirleyjprofessional.com
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Company Background
30+ years history First products: dough conditioner, cream sauce base
Purchased company Jan. 2009 Mike Olsen: Institutional President
Director of Food Services—5,000 meals/day
Reformulated soup/sauce bases No hydrogenated oils, MSG, trans/sat fats
Product availability Change from direct to exclusive distribution partners
IMA Regional Distributors preferred*
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Company Background
Customer profile & growth: Jan. 2009: 4 institutional customers Jan. 2011:
17 correctional facilities 384 schools or school districts 84 health care facilities 311 restaurants, cafes, caterers
Jan. 1, 2011: Shirley J Professional
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Product Review
Shirley J Savory Line Universal Sauce White Cheddar Seasonings Bouillons
Shirley J Gourmet Line Breads: Honey Wheat & White, Sourdough Fudge Brownie, Cookie, Sweet Roll Corn Bread, Muffin & Cake, Biscuit Pancake & Waffle
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Product Review
Universal Sauce Flagship product 1001 applications
Breakfast, lunch, dinner Sauces, soups, casseroles, gravies
Reliable, easy-to-use, fool-proof, without waste Never breaks, curdles, separates, colors, weeps or
discolors Heart-healthy
135 calories/8 oz. portion Economically priced
3.0 to 3.5 cents/oz.
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Nutritional Facts
The “New” Secret Sunflower oil
Omega 3 & 6 essential fatty acids
No hydrogenated oilsNo trans fatsNo saturated fatsLow calorie countNo added MSGLower sodium content
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Cost Savings
Universal Sauce 3.5 cents/oz.
Bouillons 1.9 cents/finished oz.
vs. paste bastes at up to 12 cents/fl. oz. Thousands of dollars savings/year
No food or food cost waste Increases kitchen staff efficiency No losses due to break/curdle/scorch Increased shelf-life Less need for refrigeration
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Strong Support
Menu modification Update menus to include SJ ingredients
Menu development Brian Richter – Shirley J Corporate Chef Mike Olsen – 40 years foodservice experience
Recipe consultingSchool nutrition program