Harbor Wholesale Foods demonstrates its long-term commitment to customers
through a culture of service and responsiveness.
By Staci Davidson
Harbor Wholesale Foods is coming up on 95 years in business, and the company credits its focus on customers for this longevity. It has designed its entire operation on ensuring it is flexible and responsive to the evolving needs of the market, and as a result, it is constantly prepared to help its clients be successful.
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Werner Gourmet Meat Snacks Inc. marks its 25th anniversary with continued growth
while staying committed to product quality and development.
By Jim Harris
In 1994, Ken and Karla Werner began making beef jerky in the garage of their home in Tillamook, the Oregon coastal town in which they were each born and raised. Together, the couple personally processed and packaged their products, which they then distributed up and down the coast in their family minivan.
The Werners’ direct involvement in all aspects of their products earned them a reputation for high quality. “We’re known for having really high-quality products that taste really good,” Marketing Director Lauren Seeger says. “Once you eat them, you’ll be a customer and a fan for life.”
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Ford Gum & Machine succeeds with new channels, new products and licensing.
By Mark Lawton
To survive and thrive over 106 years, Ford Gum & Machine Company (FGMC) has adapted to changing markets and tastes. That has been particularly true in recent decades where the number of retailers has shrunk.
“At one time, we did a lot of business with Sears, JC Penney, Toys R Us and drug stores,” says Steve Greene, senior vice president and co-owner of FGMC.
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Gerber is using its relationships with farmers and its supply chain to move its products from the center of the store to areas with fresh, ready-to-eat goods.
By Staci Davidson, Knighthouse Media
As a 91-year-old business, Gerber is a well-known brand, beloved by multiple generations. With so many years of experience in the industry, Gerber knows what babies and children like and the nutrition they require, as well as what parents appreciate. These values not only help the brand endure, they keep it fresh for the next generation of babies and parents. The values start with the relationships Gerber has with farmers.
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Perry Ellis International founder George Feldenkreis regains control, taking the company private
and charging forward with a focus on sustainable practices.
By Janice Hoppe-Spiers, Knighthouse Media
Perry Ellis International (PEI) has remained a global fashion powerhouse for 52 years with its broad portfolio of internationally recognized lifestyle brands. Although the company continues to adapt to the ever-changing landscape of fashion and retail, its success is rooted in an unwavering family culture and adoption of best practices.
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Perrone and Sons is establishing lasting relationships with vendors and customers to make itself indispensable to the New Orleans culinary scene.
By Tim O’Connor
When Hurricane Katrina hit New Orleans in August 2005, the historic storm wiped out much of the city and left businesses inoperable for weeks, even months. One of them was Perrone and Sons LLC., a specialty food wholesaler that was without power for a month following the storm. John Perrone III, son of owner John Perrone Jr., had to leave college for a few semesters to help the family business recover.
Perrone and Sons took the lessons learned during the Katrina disaster and applied them to the construction of its new distribution and production facility in 2013. The 30,000-square-foot building uses the same reinforced roofing as the renovated Mercedes-Benz Superdome and onsite generators keep the building powered during blackouts, such as when Hurricane Isaac hit in 2012. Vice President of Sales Rusty Perrone says the company now has confidence it can continue operating in the aftermath of any storm. “We’ll be one of the last to be turned off if there is a hurricane,” he says.
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After nearly 90 years, Swaggerty’s Farm thrives with a culture
focused on family and treating people right.
By Alan Dorich, Knighthouse Media
Since its start in 1930, Swaggerty’s Farm has undergone changes, but one thing that has remained constant is its quest to provide a quality product to consumers. “We don’t sacrifice a few pennies for things that will provide a short-term financial gain,” Chief Operating Officer Jon Amidei asserts.
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King’s Hawaiian is determined to make strategic product decisions based on data.
By Mark Lawton
While King’s Hawaiian is best known for its sweet Hawaiian bread, it doesn’t think of itself that way. “We have positioned ourselves as a Hawaiian foods company,” says John Linehan, president, chief strategy officer and chief planning officer. “We’re sold in the deli or bakery, not in the commercial bread aisle. Our competition is less other breads and more special foods mom brings home.”
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