commissary INSIDER - June 2017 - 4

Insight Insider

of expanding East with the intention of
opening additional locations.
Investments like that happen when the
quality of the food is the focus coupled
with a growing category, Bowden says.
"You can talk all day about products being authentic and great-tasting and you
can look at these great beauty shots on
the packaging," he says. "But every single
presentation that was made to potential
investors f included heating the food up
and serving it and they were amazed and
the quality of the food.

Supermarket success
Morales says a growing number of people looking for help with home meals has
helped boost Del Real's business in supermarket prepared foods departments.

"A lot of consumers we have spoken with tell us that they are looking
for meal starter solutions especially
when they only have a few minutes
to prepare a meal for their family."
she says. Our products offer a great
option for people who crave authenticity and do not want to compromise
when time is tight."
Among the recently popular items
are those tamales. Del Real extended
its tamales line about eight years ago
and has seen continued growth every
year since.
"Tamales are really gaining a lot of momentum in the US, especially Mexican
tamales," Bowden says. "We have seen
tamale sales continue to increase even
beyond the holiday season when most
consumers enjoy them most."

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4 * JUNE 2017

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commissary INSIDER

A big part of that is the complexity of
creating authentic Mexican dishes from
scratch and the labor saved by supermarkets when using a supplier like Del Real.
Take for instance carnitas, which require
a four-hour process to cook from scratch.
If a supermarket is suddenly cleaned out
of ready-to-eat carnitas thanks to a nearby office party, they're not doomed for
the rest of the day.
"If somebody comes in at 4 p.m. and buys
all the carnitas, they just have to go to the
back and put ours in a hot water bath or
put in a combi-oven or microwave and
they get that high-quality food you can
serve in the hot deli," Bowden says.

True to its roots
The company's R&D is driven by what
is trending among its restaurant custom-
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Table of Contents for the Digital Edition of commissary INSIDER - June 2017
