The Manufacturing Confectioner • October 2001 31

Our customers are busier thanever. They want us to do the

thinking for them,” says Mary AliceMeinersman, who knows her clien-tele at Bon Bons Chocolatier. Shewants to make certain that not onlyare their chocolates top quality intaste but also top quality in presenta-tion for their customers.

Those busy customers are corporateexecutives looking for a unique way tosay thank you to clients; seniors whoneed gifts for grandchildren; momsneeding teacher gifts, new baby giftsand Halloween treats; kids who wantthe latest candy craze; and sweetheartssearching for the perfect Valentine’schocolate to present. Bon Bons’ loyalcustomers have come to expect abountiful and beautiful selection.

An attractive presentation drawsthe buyer, but the taste will deter-mine whether they will be back. Shesays, “It’s important to produce themost delicious chocolates around.We pay attention to the details.”

Mary Alice continues, “As a busi-ness, we have to gain the customer’sconfidence so they come back againand again and pay for quality.”

Family TiesMary Alice took floral training andher daughter Susanna was schooledin advertising and food design. Inworking together they combine adiscerning eye and creative skills forappropriate display of products — ahigh priority in their business. MaryAlice admires her daughter’s knackfor keeping things looking fresh andexciting. She’s young and brings thatoutlook to the company operations.

“We like to keep our store and its

merchandise displays changing andfun. I think a shop has to have someexcitement and energy to survive. Ithas to be a place people want to beseen in and shop in,” she says.

Mary Alice and Susanna enjoybouncing ideas off each other regard-ing products, displays and purchases.They work well together, each bring-ing her own perspectives and talents.

Keeping TrackBoth contribute extensively to thenotes they keep about the businessoperation. “Years ago, when we firststarted we struggled with havingenough chocolates for the holidays.We’ve learned how to keep betterrecords and write down specificsabout each holiday’s merchandiseand production. This has helped tomake us better prepared for peaktimes. Also we start everything earli-er each year.”

Bon Bons has loose-leaf binders ofinformation about each holiday,including packaging and wrapping

ideas, pictures of displays, stockquantities and suggestions for thefuture. They write their notes imme-diately after the holiday so thosevaluable insights will not be lost.

Production records of theirmoulded items, for example, includenotes about quantities of milk anddark chocolate, as well as suggestionsfor future use of moulds.

To help them stay efficient and up-to-date in their records, they are inthe midst of changing their comput-erized shipping and chocolate storagedata. This fall they are taking the timeto upgrade processes and equipmentbefore the rush of winter holidays.“Christmas is quite a crush, but it’salso the biggest moneymaker.”

ProductsBon Bons Chocolatier producesmore than 50 varieties of dippedchocolates, several different fudges,almond bark, peanut brittle, almondbutter crunch, nonpareils, caramelnut popcorn and marshmallow cov-

RCI board member profileMary Alice Meinersman

Bon Bons Chocolatier RCI member since 1985Huntington, Long Island, New York, USA

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A portion of Bon Bons Chocolatier’s seasonal display.