bake - March/April 2022 - 6

management
CUSTOMER SUPPORT
Customer support has become increasingly important to the
success of bakery businesses across the country. In some cases,
this means additional resources in staffing, while others are expanding
their customer visibility in unique ways.
Vulcan, the leading provider of commercial cooking equipment,
recently welcomed Alex Ricciuti as the newest addition to the
ever-expanding combi oven team. She will lead their field sales
efforts as chef and combi business development manager - traveling
across the country to promote Vulcan's growing combi oven
offering with a special focus on driving end-user interest and
dealer support with new combi oven specific selling programs.
" Our combi oven business has been rapidly accelerating and
we are excited to grow our product offering with Alex leading
those efforts, " said Vulcan vice president and general manager
Chris Stern. " Alex's expertise comes to us at such an opportune
time because she will be supported by a newly restructured
Combi Technical Support Team and a growing number of inhouse
culinary resources as she works with reps in the field to
target and secure combi oven opportunities in conjunction with
Vulcan's dealer network. "
Ricciuti began her career working under Chef Todd English
at the Olives Group in Boston. She then founded Green Delicious
Cooking Company, an award-winning Boston-area catering
company providing chef services to on-location film productions.
In 2015, Ricciuti was named Grand Champion of the Food
Games, New York City - a competition put on by WCR (Women
Chefs and Restaurateurs). She is also a member of the Culinary
Board of sustainable seafood initiative Forever Oceans.
With Vulcan having the new TCM Combi Oven in stock and
available, Ricciuti and the combi oven team will work to accelerate
Vulcan's combi oven growth - especially in the upcoming
months.
06 < MAR-APR 2022 | bakemag.com
Known for its great quality and reliability, Vulcan is setting
the stage for its future by developing a new Center of Excellence,
located in Baltimore. This facility will host training, end
user testing and other culinary experiences. Vulcan is building
its support teams at the center to include culinary, technical and
sales personnel and will be investing in upgrading its facility, engineering
lab and kitchen.
Shopping showcase
For other operations, new innovations include increased customer
service in operations.
US Foods Holding Corp., for instance, announced plans to
open two new Chef's Store locations in Visalia, Calif., and Lynchburg,
Va. Chef's Store is a one-stop shop for restaurant operators,
food industry professionals, community groups and athome
chefs to quickly stock up, replenish, or fill in ingredients
and supplies in a variety of sizes and offerings.
The new stores will feature a wide selection of restaurant-quality
products at wholesale prices, including fresh meat, produce,
dairy and deli items as well as frozen seafood. Customers will
also be able to shop for baking ingredients, beverages, catering
essentials, janitorial supplies and other restaurant essentials, and
no membership is required.
Chef's Store locations feature an assortment of thousands
of food products including fresh meat, produce, dairy, and deli
items. Customers will also be able to shop for grocery products,
beverages, catering essentials, janitorial supplies, and other restaurant
essentials. Chef's Store is owned by US Foods and offers
80 locations nationwide across 12 states.
Located at 4236 S. Mooney Blvd., the new 30,000-square-foot
Chef's Store in Visalia will join 14 existing Chef's Store locations
across California.
JOHN UNREIN
http://www.bakemag.com

bake - March/April 2022

Table of Contents for the Digital Edition of bake - March/April 2022

bake - March/April 2022 - Intro
bake - March/April 2022 - 1
bake - March/April 2022 - 2
bake - March/April 2022 - 3
bake - March/April 2022 - 5
bake - March/April 2022 - 5
bake - March/April 2022 - 6
bake - March/April 2022 - 7
bake - March/April 2022 - 8
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bake - March/April 2022 - 11
bake - March/April 2022 - 12
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bake - March/April 2022 - 14
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bake - March/April 2022 - 16
bake - March/April 2022 - 17
bake - March/April 2022 - 18
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bake - March/April 2022 - 25
bake - March/April 2022 - 26
bake - March/April 2022 - 27
bake - March/April 2022 - 28
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bake - March/April 2022 - BLANK-1
bake - March/April 2022 - BLANK-2
bake - March/April 2022 - PAN-1
bake - March/April 2022 - PAN-2
bake - March/April 2022 - PAN-3
bake - March/April 2022 - PAN-4
bake - March/April 2022 - PAN-5
bake - March/April 2022 - PAN-6
bake - March/April 2022 - PAN-7
bake - March/April 2022 - PAN-8
bake - March/April 2022 - PAN-9
bake - March/April 2022 - PAN-10
bake - March/April 2022 - PAN-11
bake - March/April 2022 - PAN-12
bake - March/April 2022 - PAN-13
bake - March/April 2022 - PAN-14
bake - March/April 2022 - PAN-15
bake - March/April 2022 - PAN-16
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bake - March/April 2022 - PAN-27
bake - March/April 2022 - PAN-28
bake - March/April 2022 - PAN-29
bake - March/April 2022 - PAN-30
bake - March/April 2022 - PAN-31
bake - March/April 2022 - PAN-32
bake - March/April 2022 - PAN-33
bake - March/April 2022 - PAN-34
bake - March/April 2022 - PAN-35
bake - March/April 2022 - PAN-36
bake - March/April 2022 - PAN-37
bake - March/April 2022 - PAN-38
bake - March/April 2022 - PAN-39
bake - March/April 2022 - PAN-40
bake - March/April 2022 - PAN-41
bake - March/April 2022 - PAN-42
bake - March/April 2022 - PAN-43
bake - March/April 2022 - PAN-44
bake - March/April 2022 - PAN-45
bake - March/April 2022 - PAN-46
bake - March/April 2022 - PAN-47
bake - March/April 2022 - PAN-48
bake - March/April 2022 - PAN-49
bake - March/April 2022 - PAN-50
bake - March/April 2022 - PAN-51
bake - March/April 2022 - PAN-52
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