Wixon Forms Foodservice GroupWixon Forms Foodservice Group
April 14, 2010
ST. FRANCIS, Wis.Wixon Inc. has introduced the Wixon Foodservice Group, a new division dedicated to serving the restaurant industry by incorporating food science and technology with the culinary artistry of its chefs.
The Wixon Foodservice Group will provide market and menu trends, innovative menu ideation and creation, and completely customized formulations for its customers. The divisions capabilities also include solutions to day-to-day concerns of pricing, turn-around time, and packaging.
Wixons team of flavor chemists, meat scientists, technologists and chefs examines the latest in culinary and industry trends and trade offerings to formulate menu solutions. The Wixon Foodservice Group is led by Dean Antczak, director of national sales; Scott Cramer, foodservice product manager; and Judson McLester, corporate chef.
Products for the Wixon Foodservice Group are created in the companys Innovation Center for Culinary & Protein, a recently-constructed state-of-the-art facility designed to offer customers the latest in testing, new product development, demonstrations and prototype food products.
The new Wixon Foodservice Group truly demonstrates our skill of blending culinary innovation with the science of product design and development, says Chuck Ehemann, Wixons executive vice president. With nearly half of all food purchases spent on dining out in 2009, consumers are still seeking convenience while aiming to treat themselves or others. Wixon has its pulse on the latest trendsfrom snacking and breakfast foods to ethnic flavors and sweetenersto deliver winning items that result in our customers success.
A new foodservice-oriented micro Web site, WixonFoodservice.com, is designed to showcase the new divisions capabilities and provide personalized support to its customers. The Wixon Foodservice Group launch also includes new sales collateral, a product catalog, and a new logo and tagline, From market trends to menu solutions.
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