Role Also Expands To Include Product Sales Spokeswoman
Today, we announced that Rachael Blount Girard has been promoted to Foodservice National Accounts Market Manager, an essential role as our foodservice sales channel continues to expand. She will continue to report to Blount’s Senior Director of Marketing David Vittorio.
Blount Girard’s new role is the primary driver of this company's brand in the foodservice channel. She will be responsible for generating awareness, preference, and demand for Blount products among restaurant chains and large foodservice operators across the country, which she will accomplish with a strategic mix of traditional and digital advertising, digital and direct contact engagement, and compelling content creation and distribution.
Fall is starting to show its colors and it is time to plan the season's festivities. Take a look at Blount's October calendar to not only see what events we will be cooking up but also some fun days to celebrate some of our favorite foods!
Find your reason to make family dining a year-round habit.
National Family Meals Month is coming to a close but that doesn't mean you get to stop dining in with your closest loved ones. Food Marketing Institute has highlighted the long term benefits of eating meals as a family. We would like to share with you their reasoning as well as a quick and easy to prepare meal for those families who are constantly moving. Read on to see FMI's article as well as these delicious ramen bowl choices.
The summer menu favorites lose their luster once the temperature drops as the season begins. As soon as the leaves start changing color you’ll surely see consumers’ hands start reaching for unique tastes like pumpkin spice lattes and hot apple cider. Blount’s culinary team has created a satisfying lineup of memorable flavors that will pair with any classic fall menu items perfectly.
The fall semester is underway and with it we catch the first glimpses of the true size of a busy student's appetite. We have a younger, health-conscious generation of consumers building up quite an appetite from the fast pace of today’s world. Blount has your back with premium quality soups, sides and entrees that will supply the masses of students with a savory foundation of flavor.
How the ocean quahog picked up the slack from a shrinking oyster supply
In 1938 Senator Theodore F. Green, a powerful politician, brought FDR‘s New Deal to Rhode Island. This finally put ocean quahogs on the War Department’s “approved list” and opened up new clam beds off the New England coast that were ripe for the picking.
SEA TO SOUP IS A GREAT READ, AND JUST A CLICK AWAY.
The Blount family's roots in the food business date back to the 1880s and their story is a testament to the entrepreneurial drive that created such an impressive American economy. Blount President Todd Blount recently spearheaded an effort to chronicle his company's history and evolution, dating back to 1946, when his grandfather, Nelson Blount founded what is today Blount Fine Foods. "From Sea To Soup: The Evolution of Blount Fine Foods" was the result, and it captures the company's history from many facets: entrepreneurial vision, risk-taking, culinary insight, business management, growth and strategy among others.
Maintain your New Years Resolution with these healthy options
These quality organic soups provide the nutrition value and convenience that health conscious buyers are lookibg for. On the retail side, Blount offers USDA organic certification and easy heat-and-serve preparation. On the foodservice side, our frozen and refrigerated foods are ready to heat as well – cutting prep time down dramatically, while putting enticing recipes on the menu that taste fresh from the kitchen.
Where our ingredients come from and why it matters
What is behind your soup? It follows the same theme that many questions do regarding many different types of food and every time it is the right question to ask. At Blount Fine Foods we are steadfast in our belief that the quality of ingredients as well as the source they come from is paramount in order to deliver a trustworthy, premium meal. Sources like Sterman Masser Potato Farms and North Country Smokehouse champion wholesome processes when cultivating produce and livestock, which resonates deeply with Blount Fine Foods’ core values.
Memorial Day is officially in the books and it’s starting to feel like summer is here to stay. Without a doubt eyes are shifting toward the seafood, meat and prepared foods departments of grocery stores everywhere. It's grilling season and Blount Fine Foods has some delicious summer options to occupy your customers while the grill heats up.
Blount Fine Foods was recently named as one of the 2018 Best Places to Work in Rhode Island. The annual list of the Best Places to Work in Rhode Island is brought to you by Providence Business News, Best Companies Group and our sponsors –UnitedHealthcare, Cox Business, Pawtucket Credit Union and USI Insurance.
Don't miss out on the collective tastes we'll have for you at NRA 2018
Just like your customers, we all indulge the dream of hopping across the globe and enjoying a Mediterranean meal at sunset, but we know it’s much more likely we will have to enjoy that dreamy meal here at home. This is why Blount unearths the best recipes from Eastern and Western cultures, and everything in between, to bring the world of flavor to your customer’s tables.
As we enter the warmer days of Spring more people are looking to enjoy a meal out in the sunshine and retailers are changing it up as well. Without a doubt eyes will be shifting toward the seafood, meat and prepared foods departments of grocery stores everywhere. After all, it’s grilling season.
Whether you are grilling burgers or boiling lobster out on the deck, there should always be a dish to accompany the main course (if not precede it).
A quick look at Blount's efforts in sustainability, supply chain management and conservation.
As we run up to this year's Earth Day, we thought we would pause from talking about food for a moment to discuss the Earth that gives us our food, and some of the things we at Blount are doing to care for her.
Blount Fine Foods is proud to announce William Bigelow has been promoted to Chief Innovation Officer as part of the company’s continued investment in product innovation to meet the ever-changing consumer demand for wholesome, premium prepared foods. The appointment also positions the company for continued stability, as it is another example of Blount’s long-standing strategy of investing to develop leaders from within.
A fan favorite that never goes out of style and Blount makes sure that your customers enjoy only the best. North Country Smokehouse supplies Blount with premium product that fits seamlessly with delicious sides like our New England Corn Chowder or Mac & Cheese with Bacon. Even the smallest ingredients can tell you plenty about Blount’s mission to provide quality products through a sustainable and healthy crafting process.
Chrissy Teigen is not only a model but a writer and cook as well so it is no surprise that she found delight in Panera Bread’s Broccoli Cheddar Soup. Teigen responded to Good Morning America’s report about Panera’s battle to redefine what competitors call “eggs”.
Winter has a tight grip on New England this year and this may make it difficult to get out for some fun. Newport Winter Festival is an annual event that helps warm the spirits of many New Englanders. Though we do know what will keep festivalgoers even warmer…some hot soup!
Soup should never involve a struggle, certainly not here at Blount, but leave it to Seinfeld to find the conflict in any situation. Enjoy this clip of the Seinfeld cast struggling to order soup from a local chef who doesn’t mess around!
This cute and funny Pixar movie tells that tale of an aspiring rat living in Paris who struggles to pursue his love for the culinary arts. He finally finds his big break when sneakily crafting up a gourmet soup in this scene. Watch on to find a few laughs or perhaps even put you in the mood for a rich pot of soup this Sunday.
Soup in your cake? Yes indeed, don't let the recipe fool you though this combination makes for one solid serving. This Blount family recipe has been passed down through the generations, and improved as it goes.
This simple dessert take about an hour to make and serves eight.
The Greek Spartans consume ‘black soup’ also mentioned as the ‘soup of the heroes’ in the Iliad written by Homer. Apparently this soup was quite the snack for your typical Greek odyssey. There is no recorded recipe or way to boil up this particular dish but historians have a few guesses...
Blount is constantly coming up with new ways to help its customers keep things fresh and turning over one week to the next. Read on and you’ll find some delectable soup and side suggestions brought to you by the most recent edition of Savor Simplicity.
Here at Blount we hope everyone celebrated the entry into the New Year with joyful company and in a responsible manner. Starting this morning plenty of you will be drafting up a few New Year’s resolutions if you haven’t already. We think we should share a few of the most popular resolutions for 2018.
Bob Sewall Featured in Frozen & Refrigerated Buyer Magazine
Frozen & Refrigerated Buyer Magazine notes the fresh soup sales jump sales jump from cleaner labels, improved packaging design and exciting new flavors. Blount Fine Foods’ new line of Asian Noodle Bowls is featured as a prime example of this movement and Bob Sewall, Executive VP of Sales and Marketing, is featured to give us the inside scoop.
True to the spirit of giving back (when giving thanks!), ‘tis the season for Bob’s Big Give to be actively giving out in our community. With two years under its belt as a 501(c)(3) charitable organization, Bob and a few of his elves were out and about this week dropping off turkey dinners to benefit families in Massachusetts and Rhode Island.
Hans Lienesch reviews Blount's Rice & Noodle Bowls
Hans Lienesch, The Ramen Rater, opens up a box of Blount's new Noodle & Rice Bowls. From the day the box arrives at his doorstep to the final product hot and ready to eat on his table, Hans breaks down his experience with these easy options. Click to watch what the Ramen Rater has to say!
Thanksgiving is only a few weeks away and here at Blount Fine Foods we can already hear our stomachs rumbling with anticipation. As this anticipation builds we thought it prudent to share a satisfying recipe that can hold you over until the big feast. Our Culinary Team has been busy creating many savory recipes that are perfect for these crisp fall days. Take a look at our Loaded Baked Sweet Potato with Turkey Chili!
By the 1990s, restaurants no longer had the time or the stove space to dedicate to soup making. This created an incredible opportunity for Blount Fine Foods, which was pursued by a pair of young up-and-comers named Todd Blount and Bob Sewall.
What is the point of all this talk of cooler weather, bright colors and the approaching festivities? Only to note that it is time to take a look at a Blount soup that fully represents all that is wonderful about this time of year: Blount Organic Savory Harvest Bisque.
Yesterday we took time to recognize the meeting of two exceptional worlds and today we continue to celebrate the beginnings of the society we now live in. Christopher Columbus may not have discovered a “new” world when he arrived here in 1492, but he did discover something wonderful: our world! So this three-day weekend we celebrated this discovery with three delicious recipes.
Whether driven by choice or duress, people around the globe are migrating and bringing their native cuisines with them. The trend for authentic foods from distant lands is still going strong in 2017. Keeping your menu up to date with the newest and hottest culinary trends of the day can be difficult to accomplish if you don’t know where to look. However, there is a simple solution to this challenge; look to Blount Fine Foods and discover the latest trends from around the globe.
Hurricane season is still going strong with a tropical storm off the East Coast and Hurricane Maria is starting to grow even larger. Blount wants to help make sure everyone understands how being prepared for storms like these can make all the difference. From the proper amounts of food and water to stock up on and the appropriate responses to worsening conditions we hope that you can remember these pointers during your next encounter with weather of this magnitude.
This day in History on Sept 7th, 1813 the United States gained its nickname “Uncle Sam”. What we here at Blount Fine Foods find interesting is that the supposed origin of this nickname came from a meat supplier for the U.S. Army at the time named Sam Wilson. It is a story that rings a few bells here.
That three-day weekend is just around the corner and yet you've been busier than ever. Back to school shopping has become a priority and navigating through all the other holiday sales can seem like hard work. Just don't forget to relax once the weekend hits you deserve it! Here at Blount we just have a few ideas on how you can make the most of your holiday with just a few little things.
Keeping your menu up to date with the newest and hottest culinary trends of the day can be difficult to accomplish if you don’t know where to look. However, there is a simple solution to this challenge; look to Blount Fine Foods and discover the latest trends from around the globe. Whether driven by choice or duress, people around the globe are migrating and bringing their native cuisines with them. The trend for authentic foods from distant lands is going strong in 2017.
The convenience store market is evolving and for the better as more and more brands focus on a one-stop shopping experience. Centered on a few key service areas, this experience truly provides the convenience that the customer is hoping for. Brands like Quick Chek, a market leader for one-stop shopping in the New York/NJ area, have raised the bar with fresh, top quality foods to make this shopping experience feel much more sincere. Blount Fine Foods realizes that the convenience store market is one of the final frontiers in offering premium soups and sides and we are well equipped to explore it a bit further.
The Blount Culinary Summit is underway as attendees gather for the second day of events and presentations this morning. Before we preview the upcoming speakers of the day why don’t we recap the past events of Day 1, which began at Blount’s headquarters and manufacturing facility in Fall River, MA.
The Blount Culinary Summit is fast approaching so get out your calendar and save the dates if you haven’t already. On July 26th-27th Blount Fine Foods is bringing together more than 100 chefs, buyers, and managers from across the food industry, as well as editors from the top trade media outlets.
With our most patriotic holiday fresh in our minds and the happiness it brings we remember the great opportunity for growth that this country provides. Blount Fine Foods comes from humble beginnings and has become a shining example of this very principle of growth through opportunity that we celebrated on the 4th of July.
It is Day 3 of the Summer Fancy Food Show; the largest specialty food show in North America currently being held in New York City. With upwards of 2,500 exhibitors from over 55 countries you are going to have to follow your nose on this one to find booth #5445 where the Blount Fine Foods Team has been lighting it up for the past 3 days.
This past Saturday, June 10th, Blount Fine Foods hosted its annual Clambake and Family Day at the Pete Sepe Pavilion in Warren, RI. Employees and their families were invited to share in the fun of Family Day; safe to say it was a great success with 630 people showing up.
Blount Fine Foods was recently named as one of the 2017 Best Places to Work in Rhode Island. The annual list of the Best Places to Work in Rhode Island is brought to you by Providence Business News, Best Companies Group and our sponsors –UnitedHealthcare, Cox Business, Pawtucket Credit Union and USI Insurance.
The arrival of the National Restaurant Association’s 2017 show brings to Chicago culinary professionals from across the country; as well as flavors and aromas the uninitiated might never have imagined.
The simple fact that ‘organic’ is a label that is earned through healthier agricultural practices should be enough of a sign to tell consumers it is the right choice when browsing the grocery store aisles. With higher levels of nutrients and the absence of any growth hormones or pesticides organic products stand above other products in terms of quality and care.
The story of how Todd Blount and Blount Fine Foods answered the call to help protect conservation land
With Earth Day just about a month away, we through today was a good time to take another look at a story of preservation and comittment to community from a year ago...
"Over the past several months, the Wildlands Trust partnered with the Town of Swansea, Mass. and a generous private donor to preserve the 22-acre Tierney property in southwest Swansea, near the Palmer River and the Rhode Island border. The Trust helped facilitate the project to its conclusion, and the Town came away with the ownership interest in the premises.
It all came about because in November, Swansea Conservation Agent Colleen Brown requested assistance in exploring options to preserve the Tierney property, which was only days away from being sold to a private, non-conservation buyer. Colleen advised that the owner might be willing to consider selling for conservation. But a private patron was needed if the Trust was to mobilize quickly and protect the property, which was home to uplands and wetlands, and at least one potential vernal pool.
Retailers could add life to an insipid soup sector by offering store brands that are unique, flavorful and healthful.
A recent story in Progressive Grocer written by Rich Mitchell took a look at Mintel’s unexcited outlook on the retail soup market in the US. But while condensed soup is not expected to do much to excite U.S. consumers in the next five years, the fresh, refrigerated soup category is expected to continue to be a very strong performer.
Driving that performance, we believe is the delicious, wholesome soup we make here at Blount Fine Foods, as well as the exciting and intriguing recipes we are developing in our kitchens.
It is a raw day to cheer on Brady, Belichick and Company. How will you warm back up?
Downtown Boston will be the hottest place to be today. And many of the stories that come out today will be heartwarming, to say the least. But it's also a cold, raw winter day in New England. We just thought it would be a good time to suggest a comfort food or two to warm fans back up as they come in from the cold.
“No doubt about it. Today’s health-conscious consumer is big on foods made from ingredients that come from nature, not a lab.” With that opening line of Volume 1, Issue 1, this new effort, written for retail buyers, marketers and in-store managers is off and running.
Company founder Nelson Blount tasting quahogs right off the line in this 50s-era photo.
Every Thursday, the 'ol interweb goes abuzz with vintage photos that are used to celebrate ThrowBackThursdays, or #TBT as the kids like to call it. Take a look at the early days of quality control in this week's installment.
Today we take a look back at how our facilities have grown since our founding in 1946. Over the last 70 years, expansion has been a nearly constant for Blount Fine Foods, as we get ever-larger to ensure we bring ever-better products to our customers. Next time, we will take a look at the evolution of production over the years.
More than 500 years ago, an Italian sea captain, under the flag of Spain, set off from Europe in search of a New World. That captain didn’t find a “new world,” per se – when he arrived, he found people who had been living here for millennia. This weekend we celebrate Columbus with a three-day weekend. Our version of this celebration is to suggest three wonderful Italian soup recipes that are always favorites with customers and diners.
If you happened to notice the calendar last week, you know that Autumn has arrived. And if you’ve been in a big-box store any time since Labor Day, you’ve heard holiday music and seen the holiday lights and lawn inflatables being merchandised. While it is probably too soon for most of us to get into the holiday mood, it is time to start thinking about what "giving" should really mean this holiday season, and if our charity is to have timely impact, contributing starts now.
While still very early, Twitter account hearing from consumers.
While still very much in its infancy, the Blount Organic brand, which we launched to the industry in June, and which is just starting to hit retail shelves in the last month or so, has begun to hear from consumers who are finding interesting ways to share their new crush with friends. Click below for a few examples from this morning.
Reports that his Bob's Big Give charity pullover getting a workout and protecting him along the way
We recently received a very nice note from respected editor and all-around good guy Warren Thayer that we wanted to share. Warren was one of the expert presenters at last summer's Blount Culinary Summit. While attending the event in Newport, he and several others donated to Bob's Big Give, a charity created and run by our own Bob Sewall, executive vice president of sales and marketing. Click below to see what Warren had to say.
This is second year in a row that a Blount leader has received this award.
Mike Backus is the General Manager of Blount Fine Foods’ waterfront chowder manufacturing facility in Warren. He has distinguished himself not only professionally, turning our Warren plant into a highly-efficient, state-of-the-art facility providing 75 jobs, but also in the community. For both of these successes, he was recognized by the Providence Business News as one of the top 40 leaders in Southern New England who are making an impact while still under forty years of age.
More recognition as one of Southern New England's large businesses
PROVIDENCE – Enterprises ranging from bridge designers to medical technology developers to snow removal services made it onto Providence Business News’ 2016 list of the region’s fastest-growing companies. Twenty local companies in four categories based on 2015 revenue were named Friday as part of PBN’s fifth Fastest-Growing & Innovative Companies recognition program.
Five finalists for the fastest-growing companies were chosen in each of the four revenue categories based on their two-year revenue growth. Final top rankings in each of the four categories – $250,000 to $5 million, $5 million to $25 million, $25 million to $75 million, and $75 million and above – will be unveiled at the awards dinner.
Expansion Of Recipes, Complete Rebranding Of Packaging & Promotion Rolls Out Nationally In June
“As the popularity of prepared foods has exploded at retail, we have seen the call for organics to be part of the solution grow from a murmur to a rumble to a roar,” said Bob Sewall, Blount’s Executive Vice President of Sales & Marketing. “For the last two years, our chefs have been working with restaurant chefs to refine our true-to-nature, delicious handcrafted organic recipes; improving our sourcing and collaboration with certified organic farmers; and testing and studying consumer attitudes, tastes and desires as they relate to premium organic soups.”
Seeking Applicants to Fill 25 New Positions; Exploring Community Partnerships
“Everything we do in McKinney, Texas is key to our plans for becoming the largest, most sought-after fresh soup company in the country,” our president and CEO Todd Blount, says in today's press release about how well things are progressing with the plant we purchased in McKinney, TX back in January. “The people of McKinney will find Blount is a great place to work, because we will invest in our people and promote a positive, challenging and rewarding work environment; and they will find we are a good citizen in the community, one that not only gives back, but also creates opportunity.”
Follow the link below to read the full press release.
This week, Social Enterprise Greenhouse recognized 6 companies in the first year of their Best for Rhode Island initiative. Blount Fine Foods proudly stands among these few businesses that have aided the local community by using "business as a force for good".
Be sure to have a full lineup of gridiron sides & snacks for your customers' tailgate parties
These aren't just back-to-school days, it's also time to get back into the swing of football! Whether it's pro, college, high school or Pop Warner, where there is football, there should be food. And nothing rounds out a good football party or tailgate like Blount Big Game Chili or Buffalo Mac & Cheese. Be sure to have more and more as the weather cools and the games heat up.
Check out this recipe for Lentil Chickpea Samosa, a delicious recipe that uses Blount Fine Food's organic Lentil Chickpeas (if the name didn't give it away). Join Chef Benjamin as he walks you through a few quick and easy steps to create your next appetizer.
Even as the end of summer season draws near, Blount Fine Foods is staying green as always by following its promise to maintain high environmental sustainability standards. Blount makes sure that environmental sustainability comes first when providing premium soups, sides, and entrees that in turn can sustain those large crowds of customers you have coming through your doors.
Here are a few cheesy options to help you celebrate.
Happy National Mac & Cheese Day! There are a few American classics out there that are guaranteed to get stomachs talking or to serve as your comfort food for the night but we would like to focus on one in particular. Mac & Cheese is not so dissimilar from the iconic peanut butter & jelly sandwich for popularity; it is easy to make, will make any face smile and with rich, creamy flavors is sure to leave customers fully satiated.
Day 3 just closed out for the Summer Fancy Food Show, the largest specialty food show in North America that was held in New York City. With upwards of 2,500 exhibitors from over 55 countries we were following our noses on this one to find only the freshest booths which lead us to the Blount Fine Foods Team. They had been lighting it up for the past 3 days!
Blount Fine Foods accepts award for one of the Best Places to work in Rhode Island in 2018.Featured in Providence Business News, Blount staff share a few reasons why this team strives to raise bar and achieve an efficient and comfortable workplace.
Just another step closer to getting that beach bod back
If you are looking for a diet that maintains a healthy lifestyle and yet has the rich flavor of some comfort foods you should try souping. This recent article published by CNN and written by Lisa Drayer highlights how you can make the most of your diet by consuming soup.
Mother nature has always been our largest supplier. Supplier of what you ask?...All of our ingredients! Until the market term appeared there wasn't really a need to call it anything as it was just business as usual with all the same healthy, natural ingredients. This long-standing philosophy has put us at the forefront of today's clean label movement. Definitions vary but to us clean label is just common sense with every ingredient being thoroughly examined before it is considered for our products.
Check out this delicious recipe, perfect for a warm happy hour out on the deck as we inch closer to summer. Watch Chef Thomas cook up a dish your guests are sure to love and take notes because it will be a hit they keep coming back for!
While brunch is perhaps one of the more peculiar meals of the day it also has the potential to be the most memorable. With a spread of foods that provide the substance of a hardy breakfast and a decadent dinner you are sure to find something special for your taste buds. One dish that seems to catch everyone’s attention is the eggs benedict, a staple of any classy brunch.
Panera Bread's reatail soups had a phenomenal year in 2017 with sales growing by 27 percent. With their focus on the consumer's eating habits as they visit the cafe, Panera has been able to embrace itself as a food brand rather than just a restaurant. Check out this article written by Danny Klein from QSR magazine.
Blount is serving up soup to support our veterans on March 16
We will be raising funds to bring the Vietnam Memorial Moving Wall to Ponaganset High School in November. Come and enjoy a hot, delicious meal on this chilly night and show your support for those who have served.
We know that when customers of generation X step up to the plate they are looking to spend their money wisely on quality food. Making up about 20% of the population and restaurant dollars this population of customers is just as much a key to your business’s success as the others. Provide them with the premium quality that they crave and you will have another repeat customer base in no time.
The free-form food trend is the movement that calls for food manufacturers to craft products with zero GMOs, natural preservatives, artificial flavoring and coloring. More and more consumers are searching for healthier and more wholesome foods and Blount has a long proven record of crafting premium sides and soups that check every box customers may have.
Definitions vary but to us “clean label” is just common sense with every ingredient being thoroughly examined before it is considered for our products. Until the market term appeared there wasn't really a need to call it anything as it was just business as usual with all the same healthy, natural ingredients. This long-standing philosophy has put us at the forefront of today's clean label movement.
Created by Bob Sewall more than a decade ago, Bob’s Big Give is today a 501 (c) (3) charity that works with social service agencies and churches to identify families who could use a little extra help, largely during the holidays, but throughout the year as well.
Still on top of that New Years resolution to eat healthier and drop a few pounds? Then take note of some of the lean and healthy soups Blount has lined up. On the retail side, Blount offers USDA organic certification and easy heat-and-serve preparation. On the foodservice side, our frozen and refrigerated foods are ready to heat as well – cutting prep time down dramatically, while putting enticing recipes on the menu that taste fresh from the kitchen.
A Profile on Todd Blount's Book chronicling the rise of Blount Fine Foods
Blount President Todd Blount recently spearheaded an effort to chronicle his company's history and evolution, dating back to 1946, when his grandfather, Nelson Blount founded what is today Blount Fine Foods. "From Sea To Soup: The Evolution of Blount Fine Foods" was the result, and it captures the company's history from many facets: entrepreneurial vision, risk-taking, culinary insight, business management, growth and strategy among others.
Soup has always been a savory dish that can be prepared quickly with endless customization through the combination of many different ingredients. So it is no wonder Soup fits perfectly in the fast paced world. Blount consistently takes it a step further by providing customers with premium quality, gourmet soups in growing industries like C-Stores and making products readily available online.
Whether you are a restaurant leader, or the host of a house party, you’ve undoubtedly been keeoing your Game Day menu fresh. Heck, the time to roll out your updated menu is now and there is one necessary item you should have on cold days like this...Chili!
Blount Fine Foods makes sure that environmental sustainability comes first when providing premium soups, sides, and entrees. We know that when you sincerely care about cultivating healthy ingredients and maintaining a responsible operations structure then customers will benefit beyond expectations.
Cold has descended across the country and pro football playoffs are in full swing, so it felt like a good time to visit comfort food in the Blount Culinary Corner. Here is a simple recipe for making bone-warming spicy mac & cheese. The recipe can be scaled up or down, allowing you to feed just you, or a house filled with crazy football fans.
Restaurant Business highlights ways to innovate in the kitchen
Creating a recipe from scratch is both time-consuming and costly in terms of labor. Restaurants can find themselves at a loss when trying to maintain a rotating menu that is consistently made up of unique and flavorful options. Restaurant Business shares with us a few ways to keeps things fresh and appetizing when it comes to crafting new menu items.
At Blount Fine Foods, choosing the right gourmet side matters. This Blount sponsored article in FSR Magazine digs into just how strategic you can be with your sides. Apparently restaurants and other food service operators are noticing the value of using pre-made sides in different ways to offer new options on their menus.
Bob Sewall and Progressive Grocer tackle the reality of DIY gourmet side dishes
Bob Sewall, the Executive Vice President of Sales & Marketing at Blount Fine Foods, debunks the myth that says it’s easy for today’s consumers to recreate any Gourmet-style side dish at home. Continue on to read what Bob has to say in this Progressive Grocer’s Straight Talk article sponsored by Blount Fine Foods.
While brunch is perhaps one of the more peculiar meals of the day it also has the potential to be the most memorable. With a spread of foods that provide the substance of a hardy breakfast and a decadent dinner you are sure to find something special for your taste buds. One dish that seems to catch everyone’s attention is the eggs benedict, a staple of any classy brunch.
How to balance out the night's high intake of sugar
If your ghosts and goblins are heading out to trick-or-treat this evening, chances are very good that they will be sampling their haul while making their rounds building up quite the sugar high. So how can you balance out this sugar intake upon their return home? Blount Fine Foods has a few solutions for you!
Chef Jeff Shows How To Make A Simple Chicken Tortilla Casserole
The days are longer, the temperatures lower, and the wardrobe covers more of us than it did just a few weeks ago. To celebrate (or comfort you), Blount's Chef Jeff shows you how to make a quick, easy and delicious dish that is sure to take the chill out of your day.
Be sure to Join Blount Fine Foods at MUFSO 2017 in Dallas from Oct. 1st-3rd. Presented by Nation’s Restaurant News, MUFSO brings together the restaurant industry’s top leaders, innovators, experts and change makers to reveal business insights that are set on moving the restaurant industry forward.
Natural Products Expo East is a 3 day event being held from 14th September to 16th September 2017 at the Baltimore Convention Center in Baltimore and you better believe Blount Fine Foods is there. Stop by booth #835 and sample some of Blount’s delicious gourmet soups, sides and entrees.
Bob’s Big Give is pleased to share news that we have made a donation to support a back-to-school event called “Summerfest” at Restoration Worship, 1090 Eddy Street in Providence, RI. As part of the event, 250 children will receive a backpack filled with school supplies donated by Bob’s Big Give, including notebooks, folders, crayons and pencils. A grassroots effort at heart, Bob’s Big Give works to help create a stronger community by giving back and building trust with all its members.
August is National Panini Month and Blount has a few ideas. Whether you’ve chosen to create a delicious tomato and basil Panini or roast beef with garlic aioli there is something that is missing. Blount handcrafts premium quality sides that can pair with any Panini and make it great.
Day 2 is coming to a close at the Blount Culinary Summit and it has been a truly insightful array of presentations with multiple impressive speakers. Todd Blount, the President of Blount Fine Foods started off the day by introducing himself with Bob Sewall, the EVP of Sales & Marketing, following soon after to welcome all attendees to this main event.
It is National Hot Dog Day and you better believe here at Blount Fine Foods everyone is celebrating!! We do have just one recommendation given the summer season....have some clam chowder hot and ready on the side.
If you were one of the many who attended NRA 2017 or the IDDBA trade shows this summer then you have certainly seen or read through Blount’s new edition of Savor Simplicity. This magazine is one of Blount Fine Foods hidden gems with its novel and creative recipes and a few inside scoops on what Blount is doing here at home.
A recent study conducted by Nielsen and the Food Marketing Institute revealed findings that illustrate a changing food marketplace and how the modern consumer gets their food. They revealed that within the next ten years online food shopping will reach maturation in the U.S. faster than any other industry that has gone online before it.
On Friday, June 16th Blount Fine Foods held the Health & Wellbeing Fair open to all employees who wished to participate. Held at the Fall River headquarters this fair offered a multitude of events aimed at monitoring and improving one’s health.
Blount Fine Foods, a leading manufacturer of premium, handcrafted soups, entrées, sauces and side dishes for retail and foodservice, and the market leader in fresh retail soups, today announced the national launch of a line of Blount-brand Noodle & Rice Bowls for retail and foodservice. Timed to the start of the Fall soup season, the company will begin accepting orders over the summer, with product shipping in August.
The Blount Fine Foods Culinary Team took to the podium this Friday after competing in CheFusion at Bell Flavor’s Annual Flavorology event. Chefs Jeff Wirtz (Left), Benjamin Murray (center) and Thomas Gervasi (Right) created some delectable dishes, earning themselves the bronze. Look on to see the various inventive flavors that take gourmet foods to a new and exciting level.
Blount continues to grow, and as we do, we continue to solidify our position as the leader in fresh soups and other dishes. Our growth is because of our people, who strive every day to maintain and advance our commitment to culinary and product quality. As we grow, so too do our people. This growth allows us to fill positions from within, while also backfilling by bringing bright new talent into the company, which is exactly what we have been up to on our Culinary Team.
Blount just completed exhibiting at the 2017 Natural Products Expo West. With over 80,000 attendees Blount was poised to showcase some of its favorite organic soups.
“This exhibit really connects with todays buyer. Our transparency in labeling really resonated with this shows attendees. With Blount favorites including Organic Ancient Grain Minestrone and Organic Coconut Lentil Soup, our products were a surefire hit”, said Bob Sewall, EVP of Sales & Marketing.
Nation’s Restaurant News: “Filipino cuisine finally hits the mainstream”
On July 23, 2015, Chris Warsow, executive chef at Bell Flavors, stepped onto the stage to address more than 100 chefs, buyers, and managers attending the Blount Culinary Summit in picturesque Newport, R.I., and told them “Americans are clamoring for Filipino and Malaysian flavors.”
The current issue of Nation’s Restaurant News, says that prediction has become a reality, as “Filipino cuisine finally hits the mainstream”
Creative foodservice offerings, healthful fare and natural selections help supermarkets compete
In her cover story on industry trends for Deli Business magazine, Lisa White talks with Blount's own Bob Sewall who shares insights on flavor trends and the evolving buying habits of Millennials, who are fast becoming the dominant market segment for all retail.
With Pro Football's Super Sunday Looming, It's Time To Heat Up The Chili
The 50th Anniversary of the NFL’s Big Game is once again upon us. While 68,500 fans will pack Levi's Stadium in Santa Clara, Calif., to witness history first hand, the rest of us, which is more than a quarter of a billion people globally, have to enjoy this unofficial national holiday elsewhere.
Whether you are a restaurant leader, or the host of a house party, you’ve undoubtedly been thinking about your Game Day menu. Heck, the time to roll out your menu is now!
"Exclamations of 'Wow!' and 'How did they do this?' were common during the tasting."
The fresh-tasting, fragrant soups have homemade quality, texture and flavor and contain an impressively large list of ingredients starting with chicken and vegetable stocks, butter, cream, milk, eggs, cane sugar, garlic, the superfood spice turmeric and an actual mirepoix of diced carrot, celery and onion.
True to the spirit of giving back (when giving thanks!), ‘tis the season for Bob’s Big Give to be actively giving out in our community. With a year under its belt as a 501(c)(3) charitable organization, Bob and a few of his elves were out and about this week dropping off turkey dinners to benefit families in Massachusetts and Rhode Island.
“Corporate culture” is an omnipresent topic on the minds of management around the world today, but has not always been that way. In fact, while it is so important today that some organizations have titles like Chief People & Culture Officer, or Evangelist in Chief, twenty years ago, managing corporate culture meant little more than checking to see if employees enjoyed their jobs and found the workplace fulfilling.
With Columbus Day this coming Monday, today’s #TBT takes a look at “exploration,” and specifically the restless nature of our founder, Nelson Blount. Read an excerpt from “Sea to Soup: The Evolution of Blount Fine Foods,” that gives a sense for just what an explorer our founder really was.
The end of one industry lead to the birth of another
The hurricane of 1938 dealt a knockout blow to New England businesses already reeling from the Great Depression. For Nelson Blount, seeing the opportunity to purchase a plant at a bargain price as a chance to start a business and create jobs for families, it was the beginning of something special.
Autumn is upon us! So too is many people’s favorite time of year from a culinary perspective. In fact, Native American’s celebrated this time of year with bountiful feasts in the days and weeks that follow its arrival. As such, it is time to take a look at a Blount soup that fully represents all that is wonderful about this time of year: Blount Organic Savory Harvest Bisque.
Sea To Soup is a great read, and just a click away.
The Blount family's roots in the food business date back to the 1880s. Blount President Todd Blount recently spearheaded an effort to chronicle his company's history and evolution, dating back to 1946, when his grandfather, Nelson Blount founded what is today Blount Fine Foods. "From Sea To Soup: The Evolution of Blount Fine Foods" was the result, and it captures the company's history from many facets: entrepreneurial vision, risk-taking, culinary insight, business management, growth and strategy among others. It is a great read that also shares photos from the company and family archives. Better yet, it is available to read online.
And the Old Farmer's Almanac says it's going to be a doozy!
Despite these gorgeous August days, it's time for restaurants and retailers to start thinking about ramping up your their programs for the cold days ahead. Here at Blount Fine Foods, we are certainly preparing.
Natural Products Expo East will be held September 21-24 at the Baltimore Convention Center. Organizers are expecting this year’s event to be host to more than 1,300 exhibiting brands and 25,000 attendees, both records.
In November of 2014, RetailWire managing editor Tom Ryan posted a story that asked “This time, are organics really going mainstream?” His is a good question, and also one that is very challenging to answer.
Before one can answer the question of whether organics are really going “mainstream,” mustn’t one first have a quantifiable definition of what exactly “mainstream” means? Good luck finding a consensus answer to that question, but let’s explore the numbers nonetheless.
Veronica “Ronnie” King selected for her outstanding leadership and commitment within her profession
“I’m pleased to welcome Veronica into this exceptional group of professional women,” said NAPW President Star Jones. “Her knowledge and experience in her industry are valuable assets to her company and community.”
Todd Blount featured in Frozen & Refrigerated Buyer magazine
With the weather finally warming up in our part of the country, and people once again being freed up to get out and enjoy nature, we thought it was a nice time to revisit this story about how Blount President (and outdoor lover) Todd Blount experiences the joys of paying it forward.