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BURRILLVILLE.
AFTER 30-PLUS YEARS MAKING
DRIED PURE MEATS IN THE
WOODS, DANIELE FOODS HAS
EMBARKED ON A NEW
EXPANSION.
THE NEW STATE-OF-THE-ART
FACILITY WILL TURN OUT
SALAMI AND BORN.
DANIELE FOUNDERS AND OWNERS
HAVE HAD A SIMPLE BUSINESS
AMERICA.
THEY CLAIM THEY DON'T
HAVE TIME WORK.
WE ARE BUSY.
COMPLAIN.
NOW A NEW GENERATION IS
TAKING THE REIGNS.
THEY ARE NOT STRAYING FROM
THE FATHER'S BASIC
PRINCIPLES BUT ARE TRY
THROUGH IDEAS INCLUDING A
LINE OF ORGANIC PRODUCTS
FROM LOCAL FARMS.
THIS WEEK ON EXECUTIVE
SUITE, WE'LL GET FOOD FOR
THOUGHT FROM DANIELE FOOD ON
NERS STEFANO AND DAVIDE
DUKCEVICH.
TODAY.
NICE TO BE HERE.
WE HAVE QUITE A SPREAD
HERE ON THE TABLE OF THE
PRODUCTS AND TALK A LOT MORE
ABOUT THOSE BUT I WANT TO
START OFF AND I WILL START
WITH YOU, DAVID.
PEOPLE MAY NOT REALIZE THAT
ONE OF THE COUNTRY'S MAJOR
ITALIAN CURED MEAT MAKERS IN
BURRILLVILLE.
HOW DID THE FAMILY END UP
THERE?
A LONG TO I, TED.
BASICALLY OUR GRANDPARENTS
YUGOSLAVIA.
THEY FLED AT THE END OF THE
WAR, OF WORLD WAR II, THEY
TOWN.
THAT IS WHERE THEY STARTED
MAKING SALAMI.
MY GRANDMOTHER WOULD WORK IN
THE FACTORY.
I AM SORRY SHE WOULD WORK IN
THE KITCHEN ORIGINALLY AND
PUT SALAMIS ON MY
GRANDFATHER'S BIC AND HE
WOULD TAKE THEM TO THE LOCAL
RESTAURANTS IN TOWN AND THEY
BUILT THIS BUSINESS.
BUSINESS.
THAT IS RIGHT.
BY SAVING MONEY AND BY
WORKING HARD.
BY THE 1950s THEY HAD ONE
OF THE LARGEST, FOOD
PRODUCTION COMPANIES IN THAT
PART OF ITALY, BY THE '70s
HAD GONE TO SUCH AN EX DENT
THAT MY FATHER WAS ABLE TO
BRING THE COMPANY HERE TO
RHODE ISLAND AND WHAT WE
FOUND HERE REALLY WAS
TERRIFIC RAW INGREDIENTS AND
REALLY MAKING SOME OF THE
MADE.
NOW YOUR FATHER, FLAT
OUT, FIRST OF ALL, THAT IS
YUGOSLAVIA EXPERIENCE,
DUKCEVICH IS YOUR LAST
NAME.
IT DOESN'T SOUND ITALIAN.
YOUR FAMILY WAS IN ITALY FOR
YEARS.
BURRILLVILLE, YOU TOLD RHODE
ISLAND MONTHLY THAT IT WAS
THE FRESH AIR.
THAT IS CORRECT.
WHY DOES THAT MATTER?
IT MATTERS TREMENDOUSLY
BECAUSE IT IS CURED OVER 12
MONTHS, 14 MONTHS, 16 MONTHS
YEARS.
WHETHER YOU WANT TO OR NOT.
YOU CANNOT HAVE IT IN AN
INDUSTRIAL CITY.
I MEAN TO MAKE IT IN DETROIT
WELL.
FOR SURE, YOU KNOW, THE OPEN
SPACES, THE GREN SPACES OF
BURRILLVILLE WAS ONE OF THE
MAYOR REASONS COMING OVER.
YOU STARTED IN
BURRILLVILLE IN '76 OR '77
THEN.
FACILITIES.
YOU HAVE ONE COMING.
WE WILL TALK ABOUT THAT.
S THAT BEEN STEADY?
HAVE YOU SEEN UPTICK IN
REVENUE IN THE RECENT
YEARS?
FOR SURE, THAT HAS BEEN
STEADY GROWTH.
NEVERTHELESS, IN THE '70s,
MID '7Os WHEN MY FATHER
STARTED THE OPERATION.
AS YOU CAN MAY GIN, NO ONE
KNEW WHAT IT WAS.
AS A MATTER OF FACT.
THE STORY OF THE FACTORY, HE
CAME OVER TO BUILD THIS
FACILITY BECAUSE HE WANTED
TO COME OVER FROM ITALY.
THE ORIGINAL IDEA WAS TO
BUILD ABOUT 150,000 PER YEAR
FACILITY WHICH IS VERY TINY
BY TOWN STANDARDS TO WORK
TWO OR THREE YEARS.
AFTER TWO OR THREE YEARS,
LEAVE IT IN THE HANDS OF
GENERAL MANAGER AND 40 SOME
YEARS LATER, IT DIDN'T WORK
OUT THAT WAY.
BECAUSE BEG BACK IN THE
'7Os PEOPLE NOT KNOWING, I
FOUND IT WAS HELPFUL, TRUCK
LOADS AND NOT A LOT OF
PLACES TO GO, HENCE THE
NECESSITY OF MAKING SALAMI,
AND EVEN BACK THEN, THEY
MADE FRESH SAUSAGES, SOME
OTHER THINGS TO FILL UP THAT
TRUCK IF YOU WILL.
SO HE KEPT IT WITHIN
TRADITION OF WHAT HE KNEW
AND HE HAD EXPAND THE LINE.
YOU KNOW?
VERSUS MAKING A SINGLE
PRODUCT LIKE IN ITALY.
I MEAN ITALY.
YOU HAVE MANY.
YOU MAKE JUST SALAMI.
IN OUR FACILITY.
EVERYTHING.
IT IS INTERESTING IN THE
EARLY DAYS WE DIDN'T SEE A
LOT OF OUR DAD.
WEE WAKE UP AT 4:00 IN THE
MORNING.
HE WOULD CHECK HIS HANDS IN
THE PLANT.
HE WOULD DRIVE DOWN TO NEW
YORK, BROOKLYN, THE NORTH
END, BOSTON, GET ORDERS,
DRIVE BACK TO THE PLANT.
ORDER UP HOGS FROM IOWA, YOU
KNOW, HE WAS AT THE
BEGINNING.
WHAT HAPPENED OVER THE
COURSE OF THE DECADES
REALLY, REALLY STARTING,
PRODUCT.
NOT JUST THIS BUT THINGS
LIKE MILK.
MOST MAINSTREAM MARKETS HAD
WONDER BRED, RIGHT INNOW
THEY HAVE ABOUT A GELS,
OTHER BREADS, SO THE SAME
US.
WHERE 20-25 YEARS AGO, YOU
WOULD ONLY FIND BALONEY.
NOW KNOW YOU HAVE ALL THE
WONDERFUL, NEW ITEMS.
SO AGAIN, THROUGH THE HARD
WORK, AND THROUGH GOOD
LUCK.
YOU CAUGHT A TITTEDDAL WAVE
OF THE GOURMET FOOD MOVEMENT
WHICH REALLY ENABLED US TO
BECOME THE MAINSTREAM
PRODUCT AT THIS POINT.
GIVE ME A SENSE OF THE
TODAY.
HOW BIG, IS IT GOING TO GET
BIG WE'RE THE EXPANSION.
HOW MANY POUNDS, HOW MANY
PEOPLE DO YOU HAVE WORKING
UP THERE.
WE HAVE AROUND 300
EMPLOYEES.
ALTOGETHER, SQUARE
FOOTAGE-WISE.
WE ARE AROUND HALF MILLION
SQUARE FEET WITH THE
ADDITION WE'LL BE AROUND
1 MILLION SQUARE FEET.
THE SQUARE FOOTAGE IS IN A
WAY DECEIVING BECAUSE WE DO
MAKE PRODUCTS THAT TAKE A
LONG TIME TO CURE.
SO FOR EXAMPLE.
MAKING IT.
TO MACK THE NUMBER WE NEED,
WE NEED 300,000 SQUARE FEET
BUT OF ACTUAL PRODUCTION
AREA IF YOU WILL THERE IS
NOT THAT MUCH.
IT IS JUST THAT IT IS SUCH A
LONG TIME AND I MEAN IF YOU
CAN IMAGINE YOU KNOW NAPA
VALLEY OR SOMETHING HAVING
ALL OF THOSE CELLARS BUT THE
CELLARS ARE, YOU KNOW, WOULD
BE TEN TIMES AS BIG TO MAKE
WINES, YOU KNOW, ALL 2 OR 3
OR 5 OR 10 YEARS OLD.
COMING OUT.
THAT IS CORRECT.
THAT IS QUITE A BIT.
THAT IS PART OF WHY YOU ARE
DOING THIS NEW EXPANSION.
IT SAID AT THE
TOP $30 MILLION.
I HAD THE NUMBERS BACKWARD.
EXPANSION.
THE GOVERNOR AND EVERYONE
SHOWED UP FOR THE GROUND
BREAKING EARLIER THIS YEAR.
TELL US ABOUT THE PROJECT.
WHAT WAS THE IDEAD?
WHY DO YOU NEED IT?
LIKE?
AS THE YEARS HAVE PAST.
WE'RE STILL MAKING OUT OF
THE ORIGINAL BUILDING.
THE ORIGINAL BUILDING DATES
BACK TO '76 WITHIN THE
INDUSTRY OVER THE COURSE OF
THE LAST 30 YEARS THERE HAVE
BEEN TREMENDOUS AMOUNTS OF
TECHNOLOGICAL BREAKTHROUGHS
WHICH BEING AO OLDER PLUG
ARE NOT ABLE TO TAKE
ADVANTAGE OF.
WITH THE NEW CONSTRUCTION
YOU ARE BASICALLY ABLE TO
ALMOST TRIPLE THE OUTPUT
WITHIN THE SAME SCRAIR
FOOTAGE.
OF THE OLDER FACILITY SO IT
IS AN IDEA TO MAKE SENSE.
THE IDEA MAKES SENSE BECAUSE
THE SALES, PEOPLE ARE
THE PEOPLE UNDERSTAND AND
THEY WANT A QUALITY
PRODUCT.
WHICH IS FANTASTIC FOR US.
LOOK.
WE HAVE A DRAWING OF THE
NEWING WHETHER, WHAT IT IS
GOING TO LOOK LIKE.
A REMEMBERING BY AN ARTIST.
THE FANCY NEW PLACE.
IT?
IT IS OFF OF PRONCO HIGHWAY
OF ROUTE 102.
ACTUALLY THE NAME OF THE
STREET THAT BRINGS UP TO THE
FACILITHIS IS DRIVE.
MAKES SENSE.
WHEN DO YOU EX ECT IT TO BE
RUNNING.
WE HOPE TO BE FINISHED
BETWEEN THE GETTING UP THE
WHOLE BUILDING, IT TAKES
QUITE A LONG TIME.
SOL WE ARE REALLY HOPING TO
PUT IN THE FIRST AROUND SAY
FEBRUARY OR MARCH OF 2014
WHICH MEANS, AGAIN, BECAUSE
IT TAKES A LONG TIME, HOPE
PLY BY 2015, WE'RE ABLE TO
ROLL OUT THE FIRST PRODUCT.
NOW GETTING UP TO BREAK.
DAVID, I HAVE ONE QUESTION
FOUR BEFORE THE SHOW.
HOW SHOULD I SAY IT?
WHAT IS THE DEAL WITH THAT?
WHY DO PEOPLE SAY IT
DIFFERENT WAYS?
BOTH VERSIONS ARE
CORRECT.
THE ITALIAN WAY, THE CORRECT
WAY BY ITALIANS BUT BY THE
ITALIAN LANGUAGE, BUT IT HAS
BECOME THE ITALIAN-AMERICAN
CATEGORY.
WHEN YOU SAY IT THIS WAY IN
THE STORE, IT OWES KAY.
PEOPLE.
NO.
ABSOLUTELY NO.
THANK GOD FOR THEM.
THEY ARE OUR CUSTOMERS.
I TOLD MY FATHER TO CHECK.
WELL, THERE IS A LITTLE T ON
THE END.
WE'LL CARVE SOME.
I WILL NOT.
THEY ARE.
I WISH YOU COULD SMELL WHAT
IS ON THE TABLE.
EXECUTIVE SUITE.
WELCOME BACK TO
EXECUTIVE SUITE.
I AM TED NESI.
WE ARE DOING SOMETHING
DIFFERENT IN THE SHOW.
WE'RE GOING TO CARVE A HAM.
THAT IS RIGHT.
THERE ARE 150,000 OF THESE
HANGING UP IN YOUR CONSIDER
RENT PA SILL TY TY.
YES, INDEED.
ONE.
CLOSE TO HALF MILLION.
A LOT OF THESE ALL
STRUNG.
SHOW US HOW DO YOU PROPERLY
SURE.
FIRST OF ALL, YOU HAVE TO
CLAN THE FACE, SO THAT YOU
CAN START ALREADY WITH THE
CLEAN SLICE.
THAT US THE MOST IMPORTANT
THING, OF COURSE.
SORE.
ALL WERE CARVED BY HAND.
NOW THEY ARE CARVED BY
MACHINE WHICH LENDS FOR A
DIFFERENT EXPERIENCE.
IT IS CARVED VERY THIN.
THIS IS CARVED BY HAND, OF
COURSE, GOING TO BE A LITTLE
BIT THICKER.
ACTUALLY THICKER WHEN YOU
GET MORE.
WHEN YOU BUY THE
YOU GET THAT.
OF COURSE.
BUT THE NICE THING IS, THAT
CARVING A LITTLE BIT THUKER,
IT GIVES IT A DIFFERENT KIND
OF A TEXTURE.
AND IT JUST, IT TASTES
DIFFERENT.
IT TASTES MAGNIFICENT.
THAT.
WHEN YOU MACHINE SLICE, THE
HEAT OF THE BLADE ALTERS THE
FLAVOR A BIT.
WHEN YOU USE A BLADE LAKE
THIS.
THE FLAVOR STAYS IN TACK.
THIS IS A PROCESS.
HOW DID YOUR FATHER LEARN
HOW TO DO THIS?
HOW WAS IT?
WELL, RIGHT.
WHEN THEY STARTED MAKING THE
SALAAM MISS AT THE BEGINNING
THEY DECIDED TO BRANCH OUT
THIS.
THERE IS A STRONG
TRADITION.
PARMA.
SPENT A LOT OF TIME IN
GERMANY AS WELL.
THEY SPECIALIZE IN SMOKED.
SO YOU KNOW, HE KNOWS IT
VERY WELL.
SO THIS IS HOW HE SAW
THEM CARVING.
ALMOST THE CENTURY THERE.
YOUR GRANDFATHER.
YOU KNOW, THIS IS ONE OF
THE EASIEST THINGS IN TERMS
OF INGREDIENT.
ALL YOU REALLY NEED TO MAKE
THIS IS SALT AND A HAM.
THAT WAS WHAT WE HAVE HERE.
SALT AND PORK.
BUT TO GET IT RIGHT.
IT IS VERY, VERY DIFFICULT.
BECAUSE YOU THEEDZ TO FIGURE
OUT HOW MUCH THE SALT IS
PENETRATING TO THE MUSCLE.
YOU DON'T WANT IT IS TOO
SALTY OR TOO RAW.
GET IT PERFECT.
IT REALLY TAKES A POET IF
YOU IL WILL.
BEFORE.
IT IS A LONG PROCESS
BECAUSE IT IS ALL NATURAL
PROCESS.
I THINK THAT, THAT IS THE
REASON WHY IN TODAY'S WORLD,
IN TODAY'S CULINARY WORLD.
ALL THESE THINGS ARE TAKING
SUCH HOLD.
PEOPLE WANT TO EAT SOMETHING
THEM.
THINGS THAT ARE MADE WITH
NATURAL INGREDIENTS THINGS
THAT DON'T HAVE A LOT OF
BIPRODUCTS AND THING.
NATURAL.
AND SALT.
PERIOD.
I TAKES LONG TIME TO MAKE.
THE END RESULT IS SOMETHING
CENTURIES.
WHERE DO THE HOGS CROM
INTO WHERE DO THEY GET
LOST TO THE MIDWEST
BECAUSE THIB UNITED STATES,
THE MIDWEST TENDS TO HAVE
WHY IS THAT?
HERE.
THE FAT MAR BELLING ON THE
HAM INTERESTS THE MIDWEST IS
PARTICULARLY, PARTICULARLY
GOOD.
FEED.
ALSO THE COLD WEATHER
HELPS.
COLD WEATHER HAM IS
BETTER THAN THE WARM WEATHER
HAM FOR EXAMPLE.
DANIELE, THE LABEL IS
YEAH.
THE BRAND THAT WE REALLY
WANTED TO MAKE PEOPLE KNOW
THIS WAS OURS.
YOU KNOW?
WE PROBABLY CALLED IT THAT.
IT ECHOES OUR NAME DUKE SEE
CORRECT.
AS WE HAVE BEEN SAYING.
THIS IS HAN MAID.
MANY.
IT IS HAND DRAWN.
IN OTHER WORDS IT TELLS YOU
WHEN IT IS READY.
IT IS NOT LIKE CAN PUT IT IN
AN OVEN AND HAVE IT COOK FOR
TEN MINUTES OR SOMETHING.
EITHER MY BROTHER OR FATHER
OAR CO COUPLE OF OTHER
GUYS THE PLANT THEY CHECK
EVERY HAM BEFORE THEY ARE
SENT OUT.
YOU HAVE TO LOOK REALLY.
I MEAN, SO STILL, YOU HAVE
TO GO TO THE ROOM AND SMELL
WAS IN THE ROOM.
DOES IT SMELL INCORRECTLY
AND GIVE OFF THAT WONDERFUL
BOUQUET THEN YOU HAVE TO
LOOK, IT IS THE SIZE RIGHT,
THE LOOK OF THE CORRECTLY
THEN YOU HAVE THE TOUCH.
THEN AGAIN, IT IS MYSELF OR
MY FATHER OR ONE OF OUR VERY
GOOD MASTERS THAT GOES INTO
THE AREA AND REALLY, I MEAN,
IT TAKES A FEEL ON THE, ON
THE THICKER PART OF THERE TO
SEE, HAS IT SHRUNK.
ENOUGH.
BREAK.
BEFORE WE DO.
WHEN YOU THINK OF THE
PRODUCT LINES?
S WHAT THE MOST?
IS IT BY A NILE DO YOU SEE
POPULARITY.
NOT BY A MILE BUT SALAMI
IS POPLAR.
COOKED IT.
MY FATHER HAS.
ITALIAN BACK ON.
IT IS TERRIFIC PARTICULARLY
IN A PASTA SAUCE.
IT IS ITALIAN BACK ON.
NETWORK.
PEOPLE ARE LEARNING.
ALL RIGHT.
WE'LL TICK A BREAK AFTER
SEEING THIS TASTY
DEMONSTRATION HERE.
NEW LINE OF PRODUCTS AT
DANIELE WITH LOCALLY-SOURCED
STICK WITH US ON EXECUTIVE
SUITE.
SUITE.
AM TED NESI.
MY GUEST ON OUR FLAVORFUL
EDITION OF THE SHOW.
DANIELE FOODS STEFANO AND
DAVIDE DUKCEVICH.
YOU COMING OUT NEW LINE OF
LOCALLY-SOURCED PRODUCT
TABLE.
TELL ME ABOUT IT, DAVIDE.
SPEAK WITH YOU.
ACTUAL HI, WE ARE LAUNCHING
THIS LINE THIS WEEK.
WHAT WITH VERY HERE.
IF YOU COULD HOLD THAT UP
SURE.
YEAH.
LET'S SEE IF WE CAN GET IT
YEAH.
THERE YOU GO.
YOU HAVE THE LABEL ON IT
WELL.
RIGHT.
WELL HE DEE SIDED TO DID A
YEAR AGO.
WAS ACTUALLY QUITE A LONG
PROJECT WAS WORK WITH LOCAL
FARMERS.
LOCAL PEOPLE WHO WERE
RAISING HOGS AND HAVE THEM
SOPHISTICATION.
SO THEY HAVE BEEN DOING THAT
FOR THE PAST YEAR.
FINALLY, YOU FLOR WE WERE
ABLE TO BUY SOME OF THEM.
USE THEM TO MAKE THE SPECIAL
LINE OF LOCALLY-RACED
PRODUCTS.
ACTUALLY, EVEN AS YOU
MENTIONED, THE LABEL IS
DESEIBED BY STUDENTS AT THE
RHODE ISLAND SCHOOL OF
DESIGN.
SO THE MEAT COMES FROM
LOCALLY SOURCED FARMERS,
PRODUCING IT RHODE ISLAND.
ARTISTS.
MADE LOL'SLY IN RHODE
ISLAND WITH PORK FROM NEW
ENGLAND FARMS.
THIS IS BRAN NU ON THE SHELF
NOW.
WHERE CAN IT BE FOUND?
MARKET.
WE ARE SELLING IT TO SELECT
RESTAURANTS AND STORES.
SO YEAH.
IT SHOULD BE APPEARING ON
MEN OOHS.
I HAVE NEVER HEARD OF THE
SOPRESSATA.
THERE YOU GO.
YOU GAT BUNCH OF OPTIONS
HERE.
YOU STAYED IN RHODE ISLAND.
YOU ARE EXPANDING HERE.
RHODE ISLAND.
THAT IS CLEAR ALSO HERE.
WHAT WAS THE THINKING THAT
WE CONSTANTLY HEAR RHODE
ISLAND IS A TOUGH PLACE.
WELL, ONE EF THE THINGS.
IT MADE A LOT OF SENSE.
FIRST OF ALL.
WE HAVE THE FAMILIES HERE.
WE LOVE THIS STATE.
YOU KNOW WE WANTED TO MICK A
ONLY MITMENT HERE.
ONE OF THE THINGS THAT
REALLY REASONS WE CAME OUT
WITH THE LOCAL LINE WE SEE
THERE IS SO MUCH POTENTIAL
IN RHODE ISLAND FOR THE FOOD
INDUSTRY.
WE HAVE JOHNSON AND WALES
CHEFS.
WE HAVE THE WONDERFUL
RESTAURANTS.
WE HAVE FEDERAL HILLS.
ALL THE GREAT FOOD STORES
AND WE ARE HERE AND THERE IS
A BUNCH OF OTHERS ACTUALLY,
SOME OTHER FOOD
MANUFACTURERS SO TO GET
EVERYBODY TOGETHER YOU KNOW,
SILICON VALLEY OUT WEST.
WHAT WE LOVE TO DO IS CREATE
A FOOD VALLEY HERE.
I THINK IT IS TIME.
MY FRIEND AT THE
PROVIDENCE JOURNAL DID A
STORY AND INTRODUCED YOU
FOLK AND OTHERS ABOUT THAT
IDEA.
LACKING IS?
IT COORDINATION?
DO YOU THINK, WHAT COULD THE
SPARK THAT GETS THAT GOING?
MAYBE IT IS INITIATIVES LIKE
THIS ONE.
IT IS UP TO PEOPLE LIKE US.
I MEAN.
OF COURSE, IT IS WONDERFUL
TO HAVE STATE HELP BUT IT IS
CERTAINLY UP TO US TO CREATE
IT.
AT THE PRIVATE LEVEL AND
THEN HOPEFULLY TO YOU KNOW,
TO HAVE SOME KIND OF
DIRECTION AT THE STATE
LEVEL, TO BRING IT
ALTOGETHER.
BUT AS FAR AS MAKING
PRODUCTS AND SELLING TO
LOCAL CHEFS AND WORKING WITH
THE LOCAL CHEFS, WORKING
WITH LOCAL FARMERS, THAT IS
SOMETHING THAT IN MY OPI
NOW.
I HOPE THAT THE STATE OF
RHODE ISLAND RECOGNIZES THE
POTENTIAL THAT THERE IS IN
ISLAND.
RHODE ISLAND IS KNOWN
NATIONALLY FOR FOOD.
MEAN TOMORROW CAN BE A
WONDERFUL PLACE TO BE.
FARMING, TOO.
TELL ME MORE ABOUT THE
STATE.
MENTIONED THE STATE.
WHAT ARE SORT OF THE
CHALLENGES WITH STATE AND
LOCAL GOVERNMENT FOUR WHEN
YOU THOUGHT ABOUT THIS
OBVIOUSLY YOU WENT WITH IT
IN THE END.
WELL WRCIAL YOU KNOW.
WE HAVE BEEN HERE FOR, YOU
KNOW, WELL OVER 30 YEARS.
AND YOU KNOW, THERE IS
ALWAYS GOING TO BE
CHALLENGES IN DEALING WITH
YOU KNOW.
WITH BUSINESS THERE IS GOING
TO BE SOME SORT OF ATTENTION
BUT WE, YOU KNOW, WE DECIDED
TO STAY HERE.
WE ARE VERY HAPPY THAT WE
DID.
AGAIN, I THINK THAT, YOU
KNOW, THE ECOSYSTEM HERE IN
RHODE ISLAND IS TERRIFIC.
?OI IT WOULD BE GREAT FOR
EXAMPLE TO HAVE SOME SORT OF
A CAMPAIGN.
COME HAVE A MEAL IN RHODE
COME.
LET'S SHINE THE SPOT LIGHT
ON IT.
HAPPENING.
YOU THINK MAYBE THERE IS NOT
AWARENESS DEN ARELY ABOUT
HOW MUCH GOOD STUFF THERE IS
IN THE FOOD SECTOR NOW.
TRUE.
YEAH.
THIS IS A TOUGH TOPIC BUZZ
TWO YEAR AGO PEOPLE MAY HAVE
HEARD THERE IS A SOME SOME
MEL NA LA OUTBREAK THERE
PRODUCT.
THERE WAS A SUPPLIER THAT
AFFECTED A LOT OF PEOPLE.
THAT MUST HAVE BEEN
CHALLENGING.
PERIENCE.
I MEAN, WE FELT VERY
INDICATED VINDICATED EARLY
THIS YEAR WHEN THE COURT
FOUND THAT THE SUPPLIER IN
THE CASE WAS INDEED GUILTY.
YOU KNOW, IT DOESN'T TAKE
AWAY THE NEGATIVE HEADLINES
OUR PART.
WE HAVE ALWAYS BEEN FOOD
SAFETY CONSCIOUS.
IT IS NICE HAVE THAT KIND OF
VINDICATION WHERE YOU HAVE
SOMEBODY ELSE SAY THAT YES
YOU TOO, WE AGREE THAT YOU A
CLEAB AND THE PROBLEM REALLY
WAS AROUND.
THE GOOD THING THAT IS WE
ARE PAST.
AGO.
OUR SALES TRIPLED SINCE.
WE HAVE NOT LOSE LIEIENT
BECAUSE OF IT.
THERE WAS GREAT EMPATHY AND
UNDERSTANDING.
ONE OF THED A TRAGIC OF
BOEING A FAMILY COMPANY, THE
YAINS KNOW YOU WHO ARE.
KNOW WHO YOU ARE.
THEY KNOW YOUR FACE.
THEY KNOW YOU A HARD-WORKING
FAMILY.
BEST.
THAT REALLY PAID OFF.
I SWITCHED PEPPER SUPPLIERS
TOOMENT THEY HAD A DIFFERENT
YES.
CORRECT.
I MEAN ALSO, WE HAVE ONSET
LAB THIRD PARTY LAB TO CHECK
THE INGREDIENTS AND THE
KNOW.
WE ARE AS SAFE IF NOT SAFER
THAN ANY OTHER COMPANY IN
THE UNITED STATES.
I WAS REALLY SAFE THAT THE
FOOD TESTING TECHNOLOGY
LEVEL.
SEASON.
PEOPLE ARE ENTERTAINING AND
NEW YEAR'S PARTIES AND
UP.
ANY IDEAS FROM THEM.
DAY.
ANY IDEAS ON MEATS OR
PRODUCT.
WELL, WE STARTED WITH A
YEAH.
AM EYEING, YEAH.
MOST POPULAR.
ITH IS MADE WITH
SOPRESSATA.
THE BREAD WE ARE USING HERE
IS FROM THE BAKERY WHICH IS
A TERRIFIC BAKERY THAT USES
OUR ROD DUCT SO VERY, VERY
TASTY.
YEP.
THEY USE OUR SOPRESSATA.
SANDWICH.
GO TO THE STORE.
BUY YOUR STUFF STUFF.
FILL IT UP.
CUT IT TO SMALLER SLICES
IS A GOOD WAY TO GO.
ABSOLUTELY.
THING.
YOU EAT IT WITH MOZZARELLA.
IT IS SUCH AN EASY TREAT AND
WONDERFUL APPETIZER FOR ANY
KIND OF HOLIDAY MEAL MEALS.
THERE IS A REASON WHY WE
CANNOT HAVE GREATER SALES IN
HOLIDAYS THAN THE REST OF
THE YEAR IS BECAUSE OUR
PRODUCTS ARE JUST MADE AND
ENVIRONMENT.
PERFECT.
A GAD NOTE TO END ON.
HAVE THIS WEEK.
HE WANT TO THANK MY GUEST
STEFANO AND DAVIDE DUKCEVICH
FROM DANIELE.