FSM Newsmagazine: Three News Bites Monday, November 26

Saval Introduces
Compressed Natural Gas Trucks to Fleet

SAVAL cngtruck1Saval Foodservice teamed up with Ultimate CNG LLC (CNG) to
become the first food distributor in the region to take delivery of two
compressed natural gas-fueled trucks for its fleet. The investment will help
reduce harmful emissions within its delivery footprint: Maryland, Washington,
Virginia, and Pennsylvania. CNG specializes in delivering natural gas trucks
and fuel to companies like Saval by using an innovative fueling station called
the FuelMule.

The trucks are Freightliner M2’s, with Cummins Westport engines.
CNG Vehicles produce 20-23 percent less Greenhouse Gas Emissions and have lower
carbon output than equivalent diesel engines, resulting in significant natural
gas vehicle (NGV) air quality improvements. This is another
step toward Saval’s goal of providing a healthy and clean environment for its
customers and community.

Roy Rogers Returns to
La Plata, Md.

Roy Rogers Restaurants announ
Roy Rogers La Plata Afterced that they have returned to
La Plata, Md., with the opening of their newest franchise restaurant in Charles
County. Located at 6370 Crain Highway, the new restaurant was opened in a
timely and cost-effective manner.

Utilizing the existing infrastructure of another QSR
concept, Roy Rogers was able to efficiently install their “trade dress” in an
accelerated timeframe. “It was the easiest conversion we’ve ever done,” stated
Jim Plamondon, co-president of the Plamondon Companies, franchisor of Roy
Rogers Restaurants. “With minimal framing, new stucco, paint and interior
remodeling, we were able to make the modifications in La Plata for a fraction
of the cost of a new build, all in a 45-day turnaround."

The cost-effectiveness of the La Plata concept conversion
also corresponds with the company’s growth strategy. “Where the right existing
assets can be acquired, these are efficient and affordable conversions,”
continued Plamondon. “And with our average sales volumes of 1.7 million, this
makes for a great growth vehicle for our franchisees. It’s a true win-win-win
situation for us, potential franchisees, and of course, our customers.”

The Plamondon Companies will build two more Maryland company
locations within the next six months: a new build in Burtonsville in
mid-December, and an in-line unit in Rockville early in 2013 – and have
recently signed on three new franchisees. Based in Frederick, Md., the
Plamondon Companies own and operate 20 Roy Rogers Restaurants, and oversee 29
franchise locations in the Mid-Atlantic region.

High Liner Foods
Completes Icelandic USA Integration

High Liner Foods, Inc., a value-added frozen seafood
supplier in North America, announced that it has completed the final stages of
the Icelandic USA integration, ahead of schedule and less than a year after the
acquisition of Icelandic Group’s U.S. assets. High Liner Foods acquired
Icelandic USA in late December 2011.

High Liner has completed the final milestone, completely integrating
customer service and order fulfillment. All High Liner Foods foodservice
products in the U.S. have begun shipping from one location, the company’s
Newport News, Va. distribution center.

“We’re extremely proud of the efforts of our entire
organization to complete the integration of the Icelandic business in less than
a year, which is an achievement for an acquisition of this size,” said Keith
Decker, president and COO of High Liner Foods (USA) Inc.

High Liner Foods sells its products under the High Liner,
FPI, Mirabel, Viking, Icelandic Seafood, Samband of Iceland, Seastar, and
Seaside brands to restaurants and institutions, and is the major supplier of
private label seafood products to North American food retailers and foodservice

About the Author

Michael Birchenall is Editor and Publisher of Foodservice Monthly, a regional trade publication covering the foodservice industry of the Mid-Atlantic (DE, DC, MD, VA). Foodservice Monthly has been recognized as the Restaurant Association of Maryland's Allied Industry Member of the Year and by the Restaurant Association Metropolitan Washington as the Joan Hisaoka Associate Member of the Year.

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