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Shirley J Professional

Shirley J Professional. s hirleyjprofessional.com. Company Background. 30+ years h istory 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

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Shirley J Professional

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  1. Shirley J Professional shirleyjprofessional.com

  2. 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*

  3. 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

  4. 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

  5. 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.

  6. Nutritional Facts • The “New” Secret • Sunflower oil • Omega 3 & 6 essential fatty acids • No hydrogenated oils • No trans fats • No saturated fats • Low calorie count • No added MSG • Lower sodium content

  7. 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

  8. 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 consulting • School nutrition program

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