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By John Oldweiler, on January 11th, 2012
VN:F [1.9.7_1111] The news didn’t make this morning’s Dining section of the New York Times, but the release of our new List Manager tool last week has caused quite a stir in our corner of the New York restaurant world.
As of today, 85 users from over 40 restaurants have used the List Manager to add or delete items from their original restaurant guide, create new custom lists, or share lists with their colleagues. While the response has been overwhelmingly positive, we’ve also received very constructive feedback from customers about how the tool
could be more useful for them. We are busy evaluating and implementing several of these recommendations in preparation for the first batch of updates.
In the meantime, please give the List Manager a try if you haven’t already, and don’t hesitate to let us know what
you think. If you don’t yet have your own username and password, give us a call!
By John Oldweiler, on December 16th, 2011
VN:F [1.9.7_1111] The answer…yes! (Whew!)
The overwhelming majority of the butter we purchase each year is Grade AA, the highest grade assigned by the USDA. We’re not surprised to see that for our growing ChefMod membership here in New York, we were able to leverage close to 250,000 pounds of the creamy, fatty delight in the last twelve months.
Most of you are buying 80% milkfat* product, primarily in an easy to use 36/1# case. (*By the way, the other 20% is water and nonfat milk solids.) High fat butters, which are prized for their lower moisture content, are also purchased by our members in great volume. Of course all that butter comes salted, sweet, whipped, wrapped, or clarified in blocks, quarters, rolls, chips, and balls.
That diversity is reflected in our database. Below is a small sample of the butter products we have live in our system right now that are sold by our featured vendor of the month, Ace Endico.
3147 BUTTER ALTERNATIVE PLUGRA 36/1 LB
3140 BUTTER BALLS SWEET UNSALTED PACKER 6/3 LB
42270 BUTTER BLEND COUNTRY MORNING OUD LAND O LAKES 30/1 LB
9372 BUTTER CHIP SWEET 90 COUNT GRASSLAND 6/5 LB
2982 BUTTER CONTINENTAL SALT 47 IND WRAPPED SS 17 LB
2983 BUTTER CONTINENTAL SWEET 47 IND WRAPPED SS GRASSLAND 17 LB
29444 BUTTER CUP 90CT 720PC GRASSLAND 8 LB
42275 BUTTER REDDIES TRAY PAT 90CT GRASSLAND 1/15 LB
24230 BUTTER ROLL FRENCH LESCURE 20/250 GR
42277 BUTTER ROSETTES 60CT SOMMERMAID 1/8.5 LB
2984 BUTTER SALTED 55 LB
42269 BUTTER SALTED BALLS PACKER 6/3 LB
42276 BUTTER SALTED FRENCH LESCURE 20/8 OZ
2985 BUTTER SALTED SOLID 36/1 LB
28674 BUTTER SALTED SOLID BEAVERMEADOW 6/1 LB
33525 BUTTER SALTED SOLID OLD FASHION CABOT 36/1 LB
42273 BUTTER SALTED WHIPPED GRASSLAND 5 LB
8862 BUTTER SALTED WHIPPED LIGHTLY SALTED 4/5 LB TUB
42278 BUTTER SOYNUT OU SOY NUT 2/4 LB
2987 BUTTER SWEET UNSPECIFIED 55 LB
35878 BUTTER SWEET CLARIFIED WUTHRICH 4/5 LB
35879 BUTTER SWEET CLARIFIED WUTHRICH 5 LB
42272 BUTTER SWEET QUARTERS GRASSLAND 1/36 LB
42274 BUTTER SWEET SOLID 83% FAT GRASSLAND 36/1 LB
39357 BUTTER SWEET SOLID AA GRASSLAND 1 LB
2986 BUTTER SWEET SOLID AA UNSPECIFIED 36/1 LB
8470 BUTTER TRUFFLE URBANI 8 OZ
42281 BUTTER TRUFFLE BLACK 3 OZ URBANI 8/3 OZ TUB
42283 BUTTER TRUFFLE WHITE TRANSATLANTIC 16/16 OZ LOG
42282 BUTTER TRUFFLE WHITE 3 OZ AUX DELICES 9/3 OZ
28578 MARGARINE BUTTER BLEND OU-D ADMIRATION 30/1 LB
42271 OIL BUTTER ALTERNATIVE OU ZTF TOWN & COUNTRY 3/1 GAL
By John Oldweiler, on December 9th, 2011
VN:F [1.9.7_1111] As you may guess, here at ChefMod we service a wide range of customers with very eclectic needs. We pride ourselves in offering a supply network who can meet these demands.
SALLY SHERMAN is just one of the thousands of brands available through our program. Although they may not have products that work for you, if you’re looking for great locally produced prepared salads such as pasta, chicken, and black bean with roasted corn, these products may be right up your alley.
I’ve thrown a few on this post, but for a full outline, please log in to ChefMod and do a Quick Global Search for SALLY SHERMAN. We’ve got over 50 different varieties available. If you see something you like, give it a try and let us know how it works out!
Pasta Salads:
42160 SALAD PASTA PRIMAVERA WHOLE GRAIN 5 LB CS
42146 SALAD PASTA PENNE SUNDRIED TOMATO 5 LB CS
42147 SALAD PASTA PENNE SPINACH FETA 5 LB CS
42145 SALAD PASTA PENNE MED WHOLE WHEAT 5 LB CS
42157 SALAD PASTA BOW TIE PESTO 5 LB CS
Some Basics:
30495 SALAD CHICKEN 5 LB CS
42150 SALAD ARTICHOKE 5 LB CS
Desert Items:
42206 PUDDING TAPIOCA K 8 LB CS
42205 PUDDING RICE K 8 LB CS
42204 PUDDING CHOCOLATE K 8 LB CS
Bulk Items:
42190 SALAD COLE SLAW K 30 LB 30 LB CS
30917 SALAD MACARONI OU 30 LB CS
42196 SALAD POTATO OU 30LB 30 LB CS
By John Oldweiler, on November 10th, 2011
VN:F [1.9.7_1111] We walk a fine line between promoting the companies that we work with and leveraging those same companies. Our requirements are pretty simple. The vendor must either bring something unique to our group or provide existing items with preferred conditions. Some of the conditions that drive our interest include of course better pricing, but may also include improved delivery times, sales support, better technical integration and communication.
After several weeks of negotiations, we recently introduced Progressive Gourmet to our program. We have had a tremendous response so far.
I know you have a lot of talent in your restaurant and an items like these may not work for you. Having said that, we see a lot of customers showing interest for products that can be used in a pinch especially now as we enter into the party season. Even with your unique menu choices, you may be have the need to keep a product like this available for pop up parties.
I’ve outlined some of the popular items among ChefMod customers below. All of these items are SPECIALLY PRICED for ChefMod members. Log in to here to see special pricing.
If you don’t yet have a log in, just send me an email, john@chefmod.com with your name and phone number and we’ll get you set up quickly.
Scallops and Bacon, 200ct (new case ct) Item ID 36819
Whole fresh sea scallops wrapped in bacon on skewer
Cakes, Crab Maryland Style mini (100 ct.), Item ID 35941
Premium jumbo lump crabmeat, bread crumbs and spices Trans Fat Free
Beef Wellington mini (200ct), Item ID 36821
Beef tenderloin accented with mushroom duxelle in a French-style puff pastry – 1 oz
Spanakopita (200 ct.), Item ID 36096
Spinach, feta, cream cheese and spices with a hint of mint – 2/3 oz Trans Fat Free
Samosas, Vegetable Cocktail (200 ct), Item ID 36085
Traditional potato, vegetable and Indian seasoning in triangle – .75 oz Trans Fat Free Vegan
Satay, Chicken, Spicy Peanut (100 ct.), Item ID 41411
Chicken breast pre-marinated in Thai peanut sauce on 6″ skewer – 1 oz. Trans Fat free
Just let your ChefMod Salesperson know, or your inside Account Executive. We can get the credit going within a day or two and have you up and running in no time. They ship locally in many areas and can ship all over the country if need be.
By John Oldweiler, on November 9th, 2011
VN:F [1.9.7_1111] Clementines are here! At least the start of them. Use item ID 6464 to get them tomorrow.
I wish I had some of these on my desk today. Satsuma oranges (Mandarins) are easy-peeling, sweet and seedless just arrived at Baldor. Use our Item ID 41753 to order.
Go on line here to see images of some of these items.
8509-MEYER LEMONS 10 #
41754-MEYER LEMON 18 LB BOX
41755-MEYER LEMON FULL BUSHEL
35501-IMPORTED BLOOD ORANGES
41749-SUNBURST TANGERINES 100ct
41756-PAPAYA “ROYAL STAR” 22 LB
6582-BEETS BABY RED BEETS
6622-BEETS GOLDEN BABY
6428-BEETS CANDY-CANE BABY
41757-”BOURDEAUX” BABY SPINACH**4lb**B&W**
6433-CANARY MELONS 5/6CT
41758-GARLIC BRAIDED PIECES
41759-GARLIC PINK LAUTREC 3 HEADS NET X 40
By John Oldweiler, on March 20th, 2011
VN:F [1.9.7_1111] Building a business is tough and every penny counts. Growth in your business requires that you manage people well and delegate responsibility so that you have the time to build new opportunity. This could be as simple as greeting your customers or as involved as negotiating for your next location. If you do it right, you’ll have the people in place to expand, if not, you’ll become a slave to your own business and never build a future. When it comes to purchasing, many opperators try to everything themselves. We’ve outlined some of the potential pitfalls of keeping things too close to the vest.
Shopping at the store may result in:
- Buying things you don’t need.
- Product inconsistency. “HOLIDAY SAVINGS BY THE CART FULL!”
- Bulk buying to outsmart “the sale”, resulting in overspending.
- Loss of weekly control over your food costs.
- You’ll make excuses to manage it monthly…”I bought a little more, but I saved 10%”
- Storage fees (this is a slippery slope)
- Shrinkage=LOST DOLLARS due to theft (biggest one…44%), damage in transit or in storage, loss, fraud, waste, expired product or perishable product not used in time.
- Fuel expense
- Maintenance on the vehicle. Break down one day?…who pays the mechanic? Suddenly it’s a “company car”
- …add Lease and insurance to your monthly bill.
- Accidents (God forbid, but put this in your projections because…it’s not IF, but WHEN) hopefully they’ll be minor.
- In addition, you have weekly receipts for gas, taxi, meters, parking tickets and towing… were they all resulting from company business?
Eventually you will hire a person to do this or recruit an existing employee.
- Trust: Trust him with your credit card, or worse a wad of cash?!
- Theft: (accounts for 44% of all losses) Not all items may make it back to your business.
- Fraud: Not all credit card charges will be for your restaurant and not all receipts submitted will be associated with your business. Credit Card Fraud continues to grow every year and it is not limited to large corporations.
- Lost labor: Employees may start taking the long way home especially on nice days, or you’ll find them taking a nap on cold days. YOU”LL end up doing their job while their gone.
- Starting today, please start counting the times you say to yourself…”where is that guy?!, he’s been gone for over two hours”.
- Liability: What if you or your employee gets hurt slipping on the ice as he’s packing the truck with toilet paper. If he cracks his head, he will sue you. There may be different requirements for OSHA. Workman’s comp?
In the end, you will have become a truck driver, taking yourself out of your business, or trusting someone else to buy the right products for your restaurant. You will have made yourself busier and have lost control. You’ll be so busy that when the first complaints start to come, they will be coming out of the mouths of your customers.
If you were my partner and we were running our own business, I would be making the same points.
By John Oldweiler, on December 27th, 2010
VN:F [1.9.7_1111] Rating: +3 (from 3 votes) 
Nice … Starting off the short week with a snow day! Many vendors were closed. Some customer locations were closed. Everyone was a little late, but we ended up making it through the day with a smile.
Enjoy the week and a Happy New Year to you all!
By John Oldweiler, on November 2nd, 2010
VN:F [1.9.7_1111] The ChefMod development team is proud to announce the release of ChefMod 3.0. We’ve added a ton of new features, redesigned the layout and appearance of our web portal, and streamlined the back-end to provide a faster, more efficient user experience. This is the third major release since we opened our doors in 2005 and is the culmination of our experience and your input. It’s been a long time coming!
We believe that you’ll find the new portal intuitive and easy to understand. We’ve posted a few videos on YouTube for you to check out. We’ll be adding more in the next few days so that everyone can become familiar with the new system before it launches on November 8th.
Follow these links to our HD videos on YouTube!
CM3.0 order one item
CM3.0 – order by category filter
Key features in ChefMod 3.0 include:
- Improved layout and design. Easier on the eyes!
- No more product abbreviations
- Optimized for all major browsers: Internet Explorer, Google Chrome, Mozilla Firefox and Apple Safari
- Optimized for use on iPad
- Improved instant searching with “as you type” search results
- Item level searching in order history
- Multi account access for customers with more than one location
- Enhanced reporting system
- Management Approval functionality (ask your sales rep)
- …and much more!
What do you need to do?
- Get a preview online on YouTube www.youtube.com//ChefModLLC
- Mark your calendar: When you sign in to ChefMod on Monday, November 8th, you will be using the new platform.
- Oh yea, if you’re not already a customer, please call us at 212-531-6286. We’ll get you going!
We are always open to developing customized features that meet the demands of your particular operation. These could be integrations with inventory platforms, accounting systems, recipe software or simply new functionality within the system. Please let us know how we can help.
By John Oldweiler, on September 7th, 2010
VN:F [1.9.7_1111] You’re probably thinking new computer hardware or a new system release… well no, but that’s coming also. Nope, this time it’s plain old bricks and mortar changes. Office renovations started this week!
As you may know already, although ChefMod is only 5 years old, our history goes much further back than that. We’ve been purchasing food, beverages and supplies for over 20 years now.
Our first office back in 1988 was on West 29th Street. Our small office consisted of a very large door laid down over a bunch of boxes and two fold out chairs which opened only when the office door (no not the same door) was closed. In those days, you had to hammer down the buttons on the phone pretty hard in order to change lines since it was manual in effect. There were no e-mails, no internet, but fax machines were well in use and the Lotus spreadsheet was king. There were only two of us then, so as small as it was, it was just perfect. Since then we’ve moved three times, if you include the change of rooms within the office on 29th street.
Fortunately, much changed in the years that followed, certainly technology changed, but so did the way we work. With all the technology, you would assume we’re working less, but actually we’re working more. The good news is that we can work from pretty much anywhere, so in the end, it really is better…no really.
We finally landed here on 5th Avenue, not a bad address by the way, 16 years ago. There were four of us then and we built the famous “pit”. You’ll have to check out our Facebook page to see it. It was perfect for us. The CRT monitors fit nicely into the center of the desk allowing us to all see each other over the tops of them. This was important because we acted as a unit and it was important, or so we thought to have constant access to each other’s expressions and of course each others conversations. Think of the trading floor on a busy day. It was loud and we were in each other’s faces all day.
Once again, things are changing, which brings us to today. The “pit” has seen its last war room drama and was greeted today by a couple of sledge hammers. There are ten of us now and we’re growing faster than ever, largely to the efforts of our sales team which we just put on last year.
We welcome you to follow our project on Facebook. We expect to be displaced for only a few weeks. In the meantime, we have found a temporary home. Don’t worry, we’ll still be here to take your calls and follow your orders.
By Brooke Siem, on May 5th, 2010
VN:F [1.9.7_1111] Rating: +3 (from 3 votes) We all know the recent oil spill in the Gulf of Mexico is bad–very bad. Although no one can predict just how bad it will be, the seafood market will surely to be affected. Currently, commercial and recreational fishing is closed throughout the area, particularly along the Mississippi, Louisiana, and Alabama coastlines. This area is a prime harvest location for oysters and crabs, normally has a high concentration of shrimp larvae, and is a spawning destination for bluefin tuna.
While consumers will miss a prevalence of seafood on menus and in local markets, it’s the fisherman who will suffer the most. Even though nearly six years have passed since Hurricane Katrina, the fishing industry only just recovered. For fisherman who were forced into debt after Katrina, the oil spill only serves as a reminder that hard times are not over. Even though no trace of oil has made it to the oyster beds, media scrutiny has driven fisherman and distributors to stop production. Over 70% of the country’s oysters come from the Gulf of Mexico–even a temporary halt will threaten livelihood.
As the drama unfolds, we have no option but to sit back and watch. We don’t know how much of a price increase to expect on these items, nor can we say when prices will begin to rise. (Although, one of our thriftier customers decided to invest in 2000 lbs of frozen shrimp in hopes of avoiding the price increase all together.) But, at a time like this, it seems silly to quibble over the prices when there is a greater ecosystem at stake. We can only hope that the situation is rectified as soon as possible and fisheries manage to make it through unscathed.
We will continue to post updates on the subject as they come in. But for now, let’s all raise an oyster, and take a shot in the name of the Gulf.
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