Shirley J Professionalshirleyjprofessional.com

Company Background

30+ years history First products: dough conditioner, cream sauce base

Purchased company Jan. 2009 Mike Olsen: Institutional President

Director of Food Services—5,000 meals/day

Reformulated soup/sauce bases No hydrogenated oils, MSG, trans/sat fats

Product availability Change from direct to exclusive distribution partners

IMA Regional Distributors preferred*

Company Background

Customer profile & growth: Jan. 2009: 4 institutional customers Jan. 2011:

17 correctional facilities 384 schools or school districts 84 health care facilities 311 restaurants, cafes, caterers

Jan. 1, 2011: Shirley J Professional

Product Review

Shirley J Savory Line Universal Sauce White Cheddar Seasonings Bouillons

Shirley J Gourmet Line Breads: Honey Wheat & White, Sourdough Fudge Brownie, Cookie, Sweet Roll Corn Bread, Muffin & Cake, Biscuit Pancake & Waffle

Product Review

Universal Sauce Flagship product 1001 applications

Breakfast, lunch, dinner Sauces, soups, casseroles, gravies

Reliable, easy-to-use, fool-proof, without waste Never breaks, curdles, separates, colors, weeps or

discolors Heart-healthy

135 calories/8 oz. portion Economically priced

3.0 to 3.5 cents/oz.

Nutritional Facts

The “New” Secret Sunflower oil

Omega 3 & 6 essential fatty acids

No hydrogenated oilsNo trans fatsNo saturated fatsLow calorie countNo added MSGLower sodium content

Cost Savings

Universal Sauce 3.5 cents/oz.

Bouillons 1.9 cents/finished oz.

vs. paste bastes at up to 12 cents/fl. oz. Thousands of dollars savings/year

No food or food cost waste Increases kitchen staff efficiency No losses due to break/curdle/scorch Increased shelf-life Less need for refrigeration

Strong Support

Menu modification Update menus to include SJ ingredients

Menu development Brian Richter – Shirley J Corporate Chef Mike Olsen – 40 years foodservice experience

Recipe consultingSchool nutrition program