Blount Fine Foods


Tic, tic, tic… Yes, that ticking you hear is the countdown to big time playoff football

Will your store be ready and stocked to power consumers’ tailgate and house parties?

Blount Beef ChiliPro football playoffs and college “bowl” seasons present a wonderful opportunity for retailers to fuel their consumers’ viewing behaviors, all of which kicks off in just weeks. Now is the time to be planning not only your store’s orders of tailgate munchies, but also developing your merchandising strategy and then executing perfectly.

#TBT: Old-School Corporate Communications

Image of 1985 issue of Whitecap News“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.


#TBT: The Restless Nature of Our Founder

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.


#TBT: The Great New England Hurricane

The end of one industry lead to the birth of another

For Rhode Islanders on September 21st, 1938, the hurricane arrived at high tide with no warning.

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.


Seasonal Product Preview: Organic Savory Harvest Bisque

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.


Did You Know? The Rich History of Blount Fine Foods

Sea To Soup is a great read, and just a click away.

From Sea To SoupThe 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.


Happy September!

Beautiful days lay ahead, don't they?

Happy SeptemberWe just had to share this photo of classic New England foliage taken by Liz West, who goes by Muffet on Flikr.



News we LOVE! Winter is coming!

And the Old Farmer's Almanac says it's going to be a doozy!

2017 Old Farmer's Almanac coverDespite 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.


Tradeshow Preview: ExpoEast Is Just A Month Away

Come see us in Booth #426

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.


Have Organics Really Gone Mainstream?

The answer is more elusive than you might think.

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.


National Association of Professional Women Inducts Veronica “Ronnie” King, Sr. Director of Human Resources at Blount Fine Foods, Into its VIP Woman of the Year Circle

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.”


Flshback: "Getting Personal: Rhode Trip"

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.



ThrowBackThursday (#TBT): Old School Quality Control

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.  Below is our first foray into this fun trend.  In this photo, pretty clearly taken in the late-40s or early 50s, company founder Nelson Blount tastes a freshly steamed quahog as his employees check, sort and move them down the line.



Welcome Five New Members to Team Blount

We are pleased to announce staff appointments in our Sales & Marketing, Customer Service operations and Human Resources.  Named to the Sales & Marketing team were Tim Healy as national sales manager-West Coast, Ann Green as senior brand manager, and Lindsey Houle as marketing coordinator.  Also joining the company is Bernadette Hawes as a customer service supervisor, and Kenrda Strangis as Talent Acquisition Specialist.


Newsclip: Prepared Foods' Q&A: Jeff Wirtz, Blount Fine Foods

A corporate executive chef’s perspective on soups, stews

Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods. This Fall River, Mass., family company produces more than 900 refrigerated and frozen soups, side dishes and entrees for all channels. Blount manufactures more than 800 proprietary soup recipes, including 75 varieties of clam chowder alone.


Big Game Greatness - 50th Anniversary Edition

With Super Bowl Sunday Looming, It's Time To Bring Out The Chili

Blount beef chili600pxSq

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!


Blount Announces 2016 Food Show Schedule

NY Restaurant Show and ExpoWest kick off a busy 2016 season of Bringing Blount To You!

The mass of attendees four-deep to sample Blount’s soups, sides and entrées has become a standard sight on the floors of retail and restaurant industry trade shows over the last several years.  The lines will still be there, but things will be different this year, and the bottleneck in the isle should get some relief as well.


Blount Fine Foods: 2015 Fun Facts

A last look back on a great year

With 2016 off and running, we thought we would take a quick look back at 2015 and pull out some interesting statistics from an overall great year.


Blount Names 2016 Johnson & Wales Culinary Intern

Senior Kirsten Nelson of Martha’s Vineyard learning the ropes as member of Blount Culinary Team

Blount Corporate Executive Chef Jeff Wirtz, and all of Blount Fine Foods this week welcomed the company’s newest Johnson & Wales culinary intern, Kirsten Nelson.  Ms. Nelson, a senior Culinary Nutrition major, will spend her internship learning about, experiencing and contributing to the processes associated with the development of new food products.


Happy Thanksgiving!

While we give thanks, we also give back.

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.  Fresh off receiving it’s official designation as a 501(c)(3) charitable organization, Bob and a few of his elves were out and about this week dropping off turkey dinners for 150 families in Massachusetts and Rhode Island.


Once again, “Winter is coming!”

Will it be another doozie?

Last winter, old Mother Nature tried to play tricks on those of us in the Northeast. What's in store for the winter that is just around the corner?  Click below and find out.



Expected To Be Popular For Retail Hot-To-Go As Well


What's going on in Research & Development Today?

A peek at the Blount R&D team working on some new concepts

At the epicenter of our commitment to quality is our R&D Team, which is made up of chefs, food scientists, dieticians, and other specialists.  These folks collaborate across the company as well as with customers to ensure our products are the very best available.

With this post, we wanted to provide a glimpse into what things look like on any given day in the Blount R&D Kitchens.


Newsclip: Deli Market News covers launch of Savory Harvest Bisque

"Blount Debuts Organic Savory Harvest Bisque Soup"

Blount Fine Foods is expanding its premium line of hand-crafted soups with its new Organic Savory Harvest Bisque.

This new item, which the company says was created specifically to “keep us warm and happy” as we approach the cold winter months, offers consumers a unique flavor experience that includes sweet butternut squash and carrots pureed with ginger, nutmeg, and cinnamon, and finished with diced apples, sweet potatoes, and just a hint of rosemary.


#ExpoEast Preview - Blount Organics retail soups

Here's some of what you can try at booth #408

With the Natural Products Expo East (#ExpoEast) opening in one week, we thought this would be a good time to start previewing what we will be sampling to visitors who stop by booth #408.  We are starting today with our line of Blount Organics retail soups, which come in 16-ounce microwavable cups with our patented CoolGrip ring around the top for easy, comfortable handling.


R.I. To Benefit From This Talent

Blount's William Bigelow named to Providence Business News' 40 Under Forty for 2015

A decade ago, Providence Business News began the 40 Under Forty program, one that identifies and celebrates the young talent that will drive the region forward in the coming years. And what talent!

This year, Blount's own William Bigelow has been named to the list. We are all so proud of William.


RELEASE: Blount Launches "Clean & Simple" Label Initiative

Lays Out Vision To Provide “Culinary Solutions For Eating Well”

We have today announced an initiative to elevate and enhance our premium position in both the retail and foodservice marketplaces. Called “Clean & Simple,” the effort will immediately lead to cleaner ingredient labels through the elimination of unnecessary and outdated additives, preservatives and flavorings, and more transparency for consumers through a series of on package certifications.

We are making a conscious effort to reduce and/or eliminate the use of chemical ingredients, artificial colorings, additives and preservatives in all of our foods, especially those sold under our Blount brand. The goal of the Clean & Simple initiative is for this company to make and market great tasting minimally processed foods that span organic, clean-label, special diet and traditional favorites.

Continue reading to see the press release we put out this morning.


Psst… Have you noticed? Have you let anyone know?

Taste & quality of prepared foods taking off... finally!

There is a quiet evolution taking place in the retail food industry that some have optimistically touted as The Revolution.  It has been going on for years, but only inching forward for most of its existence.  We may have reached the tipping point.

We probably all inherently know what “it” is, and it does get talked about in the trade press from time to time.  It’s a promise that just didn’t seem would ever come true.  But it finally seems to be happening.


PROFILE: Building for 
the long term

Todd Blount featured in Providence Business News (again!)

Todd Blount, leader of Blount Fine Foods since 2000, is on a roll. He was just named the 2015 PBN Manufacturing Awards program honoree for Leadership and Strategy. The company's nearly 60 percent growth since 2011 is the result of a methodical approach to innovation and investment, keyed on the three steps he outlines below.


NEWSCLIP: Blount creates a legacy with strategy, stewardship

Providence Business News recognizes Todd Blount's strategic leadership

THE ESSENCE OF LEADERSHIP is multifold – it involves strategic movements and investments, calculated risk-taking, and thoughtful delegation, as well as the ability to inspire a genuine confidence and respect among the crucial ranks which keep the business engine humming.

Since taking over his family’s Blount Fine Foods Corp. 15 years ago, Todd Blount has exhibited all of these characteristics. Amidst an erratic economy that decimated many other businesses, he had the vision and motivation to transform his Fall River-headquartered company and set it on a path of continued significant success.


Providence Business News chooses Manufacturing Award winners, Blount tops for leadership

PROVIDENCE – Todd Blount, president and CEO of Blount Fine Foods Corp., the maker of fine soups, sauces, entrees and sides based in Fall River and Warren, has been named winner in the Leadership & Strategy category of Providence Business News’ second annual Manufacturing Awards program.

Since taking over the company from his father, Ted, in 2000, Todd Blount has diversified the company’s offerings and expanded its production and distribution capabilities, the result of which has been nearly 60 percent growth in company sales from 2011 to 2014.



Participate in our Twitter poll of your favorite #BlountOrganics flavors

Who knows, maybe we'll even reward a few of the voters...


Hugged a tree (or a lobster) lately?

A quick look at Blount's efforts in sustainability, supply chain management and conservation.

Just a week away from members of our sales and culinary teams heading to Anaheim, Calif. for the Natural Products Expo West, 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.



We are today announcing company plans for this year’s Spring tradeshow season, which includes participation as an exhibitor at the industry’s major shows.  Blount’s booth, which is always a busy stop on the tradeshow floor, allows attendees to sample up to a dozen of the company’s newest and most popular soups and side dishes.  


#TBT – As sales expand, so goes facilities growth

A look at plant expansion over the years

Trucks backed up to Warren plant in late 1940s.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.


Three Soups to Honor Italy’s Most Famous Explorer

How do you spell fa-zool?

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.


New Blount Organic Foodservice Sides Perfect For Hot-To-Go Deli Offering

We have introduced a new line of organic side dishes for foodservice that are sure to create new opportunities for deli managers’ hot-to-go operations. Read the full press release.


Bob's Big Give: The time is now!

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.


Throw-Back Thursday (#TBT): Blount in the Late 40s

Take a peek at clam processing in the late 1940s.

When your family business goes back five generations, it amasses plenty of history, which we are honored and proud to share. Today we’re going to take a peek at clam processing in the late 1940s.  


Retail Update: @BlountOrganic gaining traction on social media

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.


A welcome note from Frozen & Refrigerated Buyer editor (and old friend) Warren Thayer

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.


Congratulations, Mike Backus, winner of a 2016 Providence Business News “40 Under Forty” award

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.


Providence Business News (once again) names Blount to it's 2016 list of "Fastest-growing, innovative companies."

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.”


RELEASE: Blount advances transition of McKinney, Texas plant

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.


Flshback: "Getting Personal: Rhode Trip" (Copy)

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.



Newsclip: Empty bowls, empty wallets: McKinney fundraiser nets $30K for Community Lifeline Center

While still getting to know the McKinney, Texas community, a sponsorship opportunity came along that we just had to be a part of.

While we are still implementing our operational plans for our new plant in McKinney, Texas, and have only just begun to get to know the community, McKinney’s annual Empty Bowls fundraiser event provided such a perfect fit for Blount Fine Foods that we just had to get involved.  After all, it is our sincere belief that every empty bowl presents an opportunity to enjoy Blount soups.

Here is a story from the McKinney Courier-Gazette’s Chris Beattie covering the event.




The story of how Todd Blount and Blount Fine Foods answered the call to help protect conservation land

WildlandsTrustLogoOver 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.


Save The Date: February 25 is National Clam Chowder Day

How will you celebrate?

Save the Date!February 25th is National Clam Chowder Day.  We know this because so many fans and friends of Blount’s best-on-earth clam chowder have written to tell us, and because a Google search proves it.  One question that is not so easy to answer is “Says who?”  


Newsclip: Talking Shop with Bob Sewall

Bob Sewall, executive vice president of sales and marketing for Blount Fine Foods, tells Grocery Headquarters the more Blount elevates its products, the more success its retail customers enjoy.


Blount Culinary Corner: Spicy Mac & Cheese w/ Bacon

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.


TBT: A "Lost" Product Review - Blount Clam Chowder

Taking the WayBack Machine all the way back to 2013...

For this ThrowBack Thursday, we are sharing a great product review by the Cooking With Jack show on YouTube.  We love this for Jack's enthusiasm and authenticity, and his son's reaction is priceless. We hope you enjoy it as much as we do.



Only 65 Days To The BIG GAME!

Make sure you have these Tailgate must-haves on the shelves by February 1

With the clock ticking away until all of America gathers around their televisions, we wanted to take a minute to remind you that we have an array of products that round out any Super Tailgate menu – from chili to chowder and appetizers that guests will remember all year, here are a few ideas retails must have on their shelves by February 1st, when party hosts will begin their shopping.


Newsclip: Let ‘Free From’ Reign - Grocery Headquarters

Gluten-free and free-from groceries are striking a chord with consumers—with or without medical needs—causing explosive growth and new trends in the categories.

Another free from attribute emerging as trend has become even more important to the free from shopper: GMO-free. More than half of consumers (58 percent) say that GMO-free claims are important according to the Mintel report. Non-GMO products will be very important moving forward, says Bob Sewall, executive vice president of sales and marketing for Blount Fine Foods, based in Fall River, Mass. Manufacturers like Blount are taking the trend seriously and are working diligently to get their products Non-GMO Project Verified.


Newsclip: Food & Beverage Executive special report on Soup

Food & Beverage Executive's October 2015 issue took a careful look at the soup category.  The story lookes at trends in the business and identified leading brands and companies that are leading the way foreward. Blount Fine Foods is prominently featured throughout, including in the interesting sidebars. We hope you'll give it a read.



Blount Gives... Let us count the ways!

Giving back to our community is an essential part of the foundation on which Blount Fine Foods is built. We hope some of these ways that we give in our community will inspire you to give back in yours. And if that's not reason enough to get you in a giving mood, Christmas Eve is eight weeks from tomorrow!


Newsclip: For state’s Gateway Cities, a long-awaited rebound

Blount's role in economic redevelopment of Fall River, Mass. highlighted

On October 3, 2015, The Boston Globe ran a large feature that highlights the role Blount Fine Foods has played in the economic redevelopment of our home city.  We are proud of the people and spirit of Fall River, Mass., and honored to be part of the community.

FALL RIVER — Blount Fine Foods, which supplies soups and other prepared dishes to retailers and restaurants, is undergoing its second expansion in seven years, a period that has seen its full-time staff more than double to 350 from 150. Nearby, John Matouk & Co., a maker of bed and bath linens for high-end department stores, recently completed a $10 million expansion, adding 24 employees to bring its workforce to 110. Any day now, the city of Fall River hopes to hear from Inc. that it will commit to building a $50 million distribution center that would employ more than 500 people and create at least as many jobs in ancillary businesses, such as trucking firms and restaurants.


Kicking off #ExpoEast with a brand new product: Savory Harvest Bisque

Stop by #ExpoEast booth #408 to try this and other Blount Organics soups and sides

This morning at #ExpoEast in Baltimore, we are debuting a new organic soup created specifically to keep us warm and happy as the season turns cooler and the days shorter.  We are introducing its new soup to organic, all-natural, gluten-free and healthy products trade buyers attending the Natural Products Expo East in Baltimore, MD today, tomorrow and Saturday.

Blount Organics Savory Harvest Bisque, which is not only certified organic, but also certified vegetarian, comes to life when sweet butternut squash and carrots are pureed with ginger, nutmeg, and cinnamon and finished with diced apples, sweet potatoes and just a hint of rosemary.


Blount Celebrates Headquarters Production Facility Expansion

Fall River and Massachusetts officials join company to celebrate "topping-off" of new wing of plant. "Proud day" for area business community.


2015 Blount Culinary Summit - Morning Highlights

July 22 & 23, Newport, Rhode Island

You know it is going to be a great day when this is the fist thing you see when you get out of bed.  




We are pleased to announce that Benjamin Quigley has joined the company as Sales Manager, Midwest; and five-year company veteran Matt Yusen has been promoted to Foodservice Business Development, Northeast with responsibility for the New England sales territory.


Sights & Sounds @NRA2015

Lots of action at booth #1831 this year as Mac & Cheese grabs this year's top sample crown

Sights & Sounds @NRA2015
Things have been busy at NRA this year in Booth 1831.  Here are a few of the sights and sounds from this remarkable industry event.

TBT (sort of...): Talking Business in the "Executive Suite"

Todd Blount interviewed on WPRI

This is TBT-ish, because it's Tuesday, not Thursday. Also because last August is hardly a "throwback." But we do think this interview of Todd Blount by WPRI's Ted Nesi is worth sharing. We hope you agree.


Newsclip: "Getting Personal: Rhode Trip"

Todd Blount featured in Frozen & Refrigerated Buyer magazine

Outdoor lover Todd Blount on the joys of paying it forward.


Have Organics really gone mainstream?

The answer is more elusive than you might think

This past November, 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.



We'd Like To Think We Know A Thing Or Two About Chowder!


NEWSCLIP: Creating Sales Opportunities

Savvy cross merchandising gives retailers a leg up

From DELI BUSINESS magazine (December/January 2015) – Deli departments that are not cross merchandising may be missing out on incremental sales. By pairing complementary products, retailers can promote multiple categories simultaneously, increase impulse sales and boost profits. 

“For example, hot-to-go soup in a deli serves as more than a prepared foods sales vehicle. It should also be used as a sampling platform to encourage trial of different varieties and flavors of soups that don’t have to be eaten in the first 24 hours,” says Bob Sewall, executive vice president of sales and marketing at Blount Fine Foods, located in Fall River, MA. “When a consumer learns that a soup hot-to-go can also be purchased to heat up at home, that consumer has now been afforded a second occasion to use a product.” 


Big Game Greatness

With Super Bowl Sunday Looming, It's Time To Bring Out The Chili

Super Bowl Sunday is almost upon us. While 75 or 80 thousand fans will get to be in Glendale, Ariz. attending the game in person, the rest of us have to enjoy this unofficial national holiday elsewhere.

Across America, we will come together as a community to enjoy the game at house parties and in restaurants and bars.  Whether a hard-core football fan, or a fan of the TV commercials, Super Bowl Sunday, and the weeks leading up to it, is a festive, celebratory time.  So it should come as no surprise that it requires festive, celebratory food and drink to fuel the party.

As a restaurant leader, it's time to start thinking about the game day menu. Heck, the time to roll out your menu is now!

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