| Name | Title | Contact Details |
|---|---|---|
Justin Hoffman |
Chief Technology Officer | Profile |
At the heart of Welch`s are 1,000 family farmers who make everything possible. Each and every farmer is a grape growing expert, who takes great pride in the vineyards they`ve cultivated for generations. It`s our farmer`s dedication to growing the best Concord and Niagara grapes that`s allowed us to provide families with the delicious juices, jams and jellies they`ve loved for years. Our story began over 140 years ago, when Thomas Bramwell Welch decided to serve grape juice instead of wine at his church. Welch was the first to pasteurize bottled fruit juice using Concord grapes, paving the way for a future industry. After its debut at the Chicago World`s Fair in 1893, Welch`s Grape Juice went on to become the national family favorite it is today. A single glass of Welch`s can stir up memories from the past or help create new ones. At Welch`s, we believe in the power of getting together - even if it`s just a few minutes to connect over a glass of juice or a sandwich. We want to help you enjoy life`s every day moments and share what`s good.
It is my great pleasure to share that Chartwells has re-positioned its brand for a new generation and beyond. This new identity was built upon understanding our new audience, Generation Z, which has replaced Millennials on college campuses. With its extreme affinity for technology, Generation Z is described by thought leaders as `over-connected, yet under-related`. Research suggests that brands promoting high-intensity relationships will be the key to preparing Gen Z students for the future. Our dining programs bring students together and serve as centers of academic life on the campuses we serve. Our investment creates social spaces. Our cuisine nourishes and inspires. If college is about sharing big ideas and discovering new people, then Chartwells is the center of a vibrant academic life. We`re chefs, interaction facilitators and food enthusiasts with a knack for drawing people together. Through our cuisine, community, talent, global resources and flexibility, we have the power to nourish and inspire. Our new mission is to be the place where hungry minds gather.
Where Food Comes From, Inc., is an independent, third-party food verification company. To put it simply: We are the ultimate food nerds! We care about food, how it`s grown and raised, the quality of what we eat, what farmers and ranchers do, and authentically telling that story to you. We visit farms and ranches and look at their plants, animals, and records, and compare all of the information we collect to specific standards or claims they want to make about how they are producing food. We strive each and every day to ensure that everyone involved in the food business—from growers and farmers to retailers and shoppers—can count on Where Food Comes From, Inc., to provide authentic and transparent information about the food we eat and how, where, and by whom it is produced.
Founded in 1955, Alto-Shaam is the inventor of the original Cook and Hold oven that revolutionized low-heat cooking and the commercial cooking industry. Today, Alto-Shaam features a full line of Cook and Hold ovens, convection ovens, combi ovens, chillers, warming cabinets and drawers, heated buffet and display cabinets, merchandisers, fryers, and rotisseries. Whether you`re preparing haute cuisine in a top restaurant, health-conscious meals in a health care facility, or tater tots in the local school, the equipment must provide a great return on investment for the foodservice program to be successful. At Alto-Shaam, we specialize in creating systems and equipment that are the core of successful and profitable foodservice programs in many different industries. While many Alto-Shaam Cook & Hold ovens still take a little bit of effort and electricity to make an amazing prime rib, many chefs are using this commercial kitchen staple oven for steaks, vegetables, braising short ribs, baking cheesecakes, proofing bread dough or reheating convenience food items. With no flavor carryover, a very small electricity draw, no exterior ventilation needed, the Cook & Hold can work all day, every day, with maximum efficiency.