Snackwerks Doubles Plant Capacity, Hires Industry Veteran Gunther Brinkman
Mid-scale snack manufacturer Snackwerks has more than doubled its production capabilities with the launch of a second line. The new, automated line enables more efficient creation of cold form bites and bars – approximately 150 pieces per minute. The expansion allows for Snackwerks to work with bigger brands and hire nearly 40 new employees. Furthermore, the addition of Gunther Brinkman as the new General Manager strengthens the leadership team of veteran food industry experts.
“Gunther’s experience and deep industry knowledge will be invaluable as we steadily expand our manufacturing capabilities,” said Jeff Grogg, Founder and President of Snackwerks. “With his successful track record of building impactful teams and growing businesses, he is the ideal person to lead our employees and expansion efforts.”
With 25 years of experience in the baking and snack businesses, Brinkman brings a diverse background informed by extensive cross-functional experience to his new role. His expertise spans sales, marketing, product development, information technology, customer service, organizational development, and logistics. Prior to joining Snackwerks, Brinkman was the vice president of contract manufacturing for Ideal Snacks, a portfolio company recently acquired by PepsiCo; he also held vice president roles at Interbake Foods. At Snackwerks, Brinkman will run daily operations, business development and long-term strategy.
“Snackwerks continues to establish itself as a leader in the mid-scale snack manufacturing industry, and I am thrilled to join the company at such an exciting time,” said General Manager Gunther Brinkman. “The manufacturing line expansion promises a great opportunity for the company to take on much larger brands, and I look forward to spearheading new clients’ paths to success, and nurturing and furthering existing relationships.”
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To accommodate the doubling of the plant’s capacity, Snackwerks has hired nearly 40 local employees. The brand’s social mission-based hiring practices set them apart from most other companies. In addition to retaining and bringing in top talent from across the industry, Snackwerks has implemented programs to help local residents who may face barriers to employment return to the workforce. Providing a boost to the community is an important aspect of the company’s strategy for success.
Snackwerks’ expansive capabilities include manufacturing and packaging cookies, granola, bars, bites, seeds, nuts, and beans. With lines designed appropriately for competitive pricing and quality and food safety programs, the 47,000 square foot facility can handle emerging brands and line extensions for both small and large companies alike.
For additional information, please visit Snackwerks online at www.snackwerks.com.
Northern Wind Appoints Adam Taylor as V.P. of Retail Sales
George Kouri, Chief Executive Officer of Northern Wind, announced that Adam Taylor has been hired as the company’s new Vice President of Retail Sales. Headquartered on the historic New Bedford, Massachusetts, waterfront, Northern Wind provides its customers with a wide variety of premium scallops and seafood from across the globe.
Taylor will be responsible for introducing Northern Wind’s new Bon Cuisine innovative line of seafood products to retailers across the United States. His responsibilities will encompass sales team leadership, accelerating Northern Wind’s revenue through expanding Bon Cuisine’s retail footprint and contributing to the company’s marketing and sales strategies.
Taylor brings over 15 years of seafood experience to Northern Wind, with nine years as the former Vice President of Sales at Trident Seafoods, where he was responsible all retail sales in North America across multiple categories including frozen, fresh and shelf stable. Prior to his role with Trident, Taylor spent 10 years with Conagra’s retail team.
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Northern Wind will be showcasing its new Bon Cuisine product line at the Seafood Expo North America show in Boston between March 15-17. The new Bon Cuisine seafood line consist of 16 innovative items and will now be available nationwide for chain supermarkets, independent supermarkets, gourmet food stores, club stores and foodservice operators who seek to provide their consumers with a unique seafood experience.
Northern Wind also recently completed construction of its new state-of-the-art 38,000 square-foot processing and freezing facility. The new facility includes offices, coolers, along with a refrigerated dock and a 21,600 square foot holding freezer that has a 5.5 million pound holding capacity.
Southport Grocery & Cafe’s Good Food Awards Draw a Community
By Lorrie Baumann
Southport Grocery & Cafe offers its guests a seat at the table for breakfast and lunch as well as a few shelves of specialty groceries in Chicago, Illinois’ Lakeview-Southport Corridor on the north side of the city. The location is just two blocks from Wrigley Field. “That’s important because it brings energy to the neighborhood. We have a lot of people who come in before the game because they want breakfast before they go to the afternoon game,” said Lisa Santos, Southport Grocery’s Owner and Chef. “It’s a magnet. When they [the Chicago Cubs] are doing well, you just can’t beat it – it’s a nice add-on.”
The 2,500 square foot cafe seats customers at around 22 tables, which expands to 40 in the summer when an outdoor area is available. The menu emphasizes breakfast, but Southport also serves sandwiches and salads. “We kind of call our food ‘comfort food but with a little bit of a twist,’” Santos said. “It’s still approachable but something a little bit different.”
With a staff of 25, the cafe has full-time bakers who make most of its breads as well as a preservationist who makes the pickles and mustards. The specialty grocery shelves stock a carefully edited selection of candies and chocolates, pastas and sauces, pancake mixes, and some craft beverages. “We make some drink starters,” Santos said. “Craft cocktails are really popular right now.”
Santos curates the products in favor of small, local producers who make products that are different from what her own staff makes to sell. “I have to look at pricing and margin, but I do the first first – the taste, where they’re from,” she said. “If it’s really good and really special, my company will buy it.”
The neighborhood around Southport Grocery & Cafe is a family-friendly urban center with a mix of independent businesses along with some retail anchors, and Southport Grocery draws its clientele mostly from that immediate neighborhood. “Sometimes you look down the row along the banquette, and it’ll be all women and their kids,” Santos said. “Another day, it’s all men having business meetings.”
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After she’d finished culinary school, she started drawing up a business plan for a cafe of her own, but she got a little stuck on her first pass through it until her friend Darleen read through it and made a suggestion. “I couldn’t figure out how we were going to differentiate ourselves from other businesses,” Santos said. Then Darleen pointed out to her that she had noticed that when the two of them went on business trips together, Santos had wanted to spend some of the time they could spare away from conference sessions and appointments poking around in artisanal grocery stores. She suggested that what Santos needed in her plan was a few shelves for some artisanal grocery items. “It is true. I did not come up with it – she did,” Santos said. “It was really a way to differentiate against other restaurants.”
Something else that differentiates her business from most others is that Southport Grocery & Cafe has been winning Good Food Awards since 2013. With seven Good Food Awards already to its credit, Southport Grocery has two products among this year’s finalists for Good Food Awards, Backyard Relish and Bread and Butter Cauliflower. Past winners have all been for pickled and preserved products or for mustards, which are sold on the grocery shelves and served in the Cafe. “We wholesale a little bit to other small Chicago places,” Santos said. “We can pretty much sell what we make.”
She entered her first products into the Good Food Awards in 2013, when her preservationist at the time heard about the program. “The things that they stand for, we stand for as well,” Santos said. “It’s more ingredient-driven and sustainable practices-driven. That kind of production of foodstuffs reminds me of what my grandmother did.”
The awards matter to her customers as well as her staff, according to Santos. “People love the things that we preserve,” she said. “The Good Food Awards just give us a little bit more national recognition that we’re doing what we say we’re doing. It’s like street credibility.”
Participation in the Good Food Awards and in the Good Food Mercantile trade shows that are produced by the same organization, the Good Food Foundation, also gives Santos the opportunity to associate with like-minded people, and that’s helpful to her business as well, she said. “This business is hard. It’s the passion behind the products that gets me going, and when people love your products, it makes you want to keep doing it,” she said. “When well-known national people [like Alice Waters and Ruth Reichl] who have believed these things for so long – it just reminds you why you’re doing this.”
