commissary INSIDER - January 2016 - (Page 1)

Insight Insider Insight Insider Small scale, to big time Research and Development Packing in the Protein Food Safety Ready For FSMA 2016 Vacuum Food Packaging The Right Solution Dips and Spreads Spotlight Hummus Still the King Technology Sous Vide Insight Insider: Family-owned to nationwide From small scale, to big time Gourmet Boutique celebrated its 20th anniversary last September, recalling its start as Ernie's Mini mart, a Queensbased maker of small-batch meatballs and pasta dishes. After the name change, the company began servicing New York delis that lacked kitchen space and labor to prepare foods in-house. By Ryan Atkinson erhaps it is fitting that the earliest iteration of Gourmet Boutique was a small, locally-owned shop that catered to its surrounding market. Twenty years later, the company has grown into a nation-spanning provider of upscale foods. It's no longer a neighborhood shop, but it still claims a niche market and offers products the company says carry the taste, appearance and quality found at a local upscale food market. P "We determined there was a market for upscale, freshly prepared foods to satisfy the consumer's needs," says Jere L. Dudley, who has been with Gourmet Boutique since its inception and now serves as its vice president of sales. "We offer that and we think we do it very well and it has turned into a good business."   As it has grown, Gourmet Boutique has retained the processes and techniques it developed in its humble beginnings to now provide major retailers across the country. PHOTOS: GOURMET BOUTIQUE commissary INSIDER * JANUARY 2016 * 1

Table of Contents for the Digital Edition of commissary INSIDER - January 2016

commissary INSIDER - January 2016

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