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Company Background

Company Background. 30 + Years -Dough Conditioner, Cream Sauce Base Company Purchased Jan 2009 Mike Olsen, President Institutional -Director Food Services – 5000 + Meals/day Reformulations of Soup/Sauce Base -No Hydrogenated Oils, MSG, Trans/Sat Fats Product Availability

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Company Background

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  1. Company Background • 30 + Years • -Dough Conditioner, Cream Sauce Base • Company Purchased Jan 2009 • Mike Olsen, President Institutional • -Director Food Services – 5000 + Meals/day • Reformulations of Soup/Sauce Base • -No Hydrogenated Oils, MSG, Trans/Sat Fats • Product Availability • -Change from Direct to Exclusively Distribution Partners • **IMA Regional Distributors Preferred**

  2. Company Background • Customer Profile and Growth • January 2009 • 4 Institutional Customers • January 2011 • 17 Correctional Facilities • 384 Schools or School Districts • 84 Health Care Facilities • 311 Restaurants, Cafes, Caterers • Jan 1, 2011 – Launch of SHIRLEY J PROFESSIONAL

  3. Product Review • Shirley J Savory Line • Universal Cream Soup Base • Alfredo/White Cheddar • Seasonings • Bouillons • Shirley J Bakery Line • Breads • Honey Wheat & White, Sourdough • Fudge Brownie, Cookie, Sweet Roll • Corn Bread, Universal Muffin, Biscuit • Pancake and Waffle

  4. Product Review • Universal Cream Soup Base • Flagship Product • 1001 Applications • Breakfast – Lunch – Dinner • Sauces, Soups, Casseroles, Gravies • Reliable, Easy to Use, Virtually Foolproof, No Waste • Never Break, Curdle, Separate, Weep, Discolor • Heart Healthy!! • 135 Colories Per Serving • Economically Priced • 3.0 to 3.5 cents per oz.

  5. Nutrition Facts • The “New” Secret • Sunflower Oil • Omega 3 & 6 Essential Fatty Acids • No Hydrogenated Oils • No Trans Fats • No Saturated Fats • Low Calories Count • No Added MSG • Lower Sodium

  6. Dramatic Cost Savings • Universal Sauce • 3.5 ¢ per oz. • Bouillons • 1.9 ¢ /finished oz. • Vs. Paste Bases at up to 12 cents/fl. oz. • Thousands of dollars savings per year • No Food or Food Cost Waste • Increase Kitchen staff efficiency • No loss due to break/curdle/scorch • Increased Shelf Life • Less need for Refrigeration

  7. Strong Support • Menu Modification • Update Menus substituting new SJ ingredients • Menu Development • Brian Richter – Corporate Chef • Mike Olsen – 40 Years Foodservice Experience • Recipe Consulting • School Nutrition Program • Shirley J • A NEW Resource to Institutional Customers Industry Member

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