“Turkey is the highest volume protein on this operation’s menu,” said Kyle Beth, Foster Farms’ foodservice regional sales manager, who nominated Erik’s Delicafé. “They offer quality turkey options that create unique flavors, which keep customers coming back for more.”
Erik’s Delicafé promotes locally grown turkey in nine signature menu items. Their premium turkey breast is the main ingredient in a variety of sandwiches piled high with thick and thin sliced turkey, and as the main ingredient on salads. They also offer a healthy kid’s menu option – a half-turkey sandwich on whole wheat bread.
“This operation shows how turkey can be successful across the menu in a number of categories,” said Sherrie Rosenblatt, NTF’s vice president of marketing and communications. “The healthy kid’s menu option is also timely considering the strong desire by the White House and health professionals, among others, to find ways to end childhood obesity.”
Erik’s Delicafé was founded in 1973 and today has 27 locations throughout Northern and Central California. The company attributes its success to four values that are maintained at all levels of the company: consistency, quality, service and integrity. The restaurant also has creative and successful marketing campaigns featuring turkey, including its “Sandwich with Character” that gives customers the chance to suggest a new turkey sandwich option.
Accepting the award on behalf of Erik’s Delicafé was Founder and Owner Erik Johnson, who said, “We are honored to receive the T.O.M Award in recognition of such a versatile, profitable protein that increases operational efficiency.”
Winning the fast food/quick serve category of the T.O.M Award, Erik’s Delicafé joined BJ’s Restaurant and Brewhouse, winner of the casual/family style category, and Purdue University, winner of the non-commercial category, at the 2010 reception held at the NRA convention.
NTF members nominate the foodservice chains that exemplify the criteria of the T.O.M. award. Entrant applications address questions regarding turkey menu applications, the items’ consumer appeal, how the chain promotes the menu items through marketing and turkey’s food cost percentage. A panel of foodservice professionals rates the entries on consumer appeal, versatility, taste, value, and how the turkey application benefits the chain operation.
About the National Turkey Federation
The National Turkey Federation NTF is the national advocate for all segments of the $14 billion turkey industry, providing services and conducting activities that increase demand for its members' products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products. Its award-winning Web site, www.EatTurkey.com, offers consumers, food professionals and the media an extensive library of information including healthy eating and restaurant trends, turkey cuts and purchasing tips, turkey nutrition and cooking techniques, and turkey facts and trivia. Additionally, the site presents a searchable database of more than 1,800 recipes, offers a recipe E-mail program and provides special seasonal and holiday ideas. The National Turkey Federation is headquartered in Washington, D.C.
About Foster Farms
Since 1939, West Coast families have depended on Foster Farms for premium quality chicken and turkey products. Family-owned and operated, the company continues its legacy of excellence and commitment to quality established by its founders, Max and Verda Foster. Foster Farms specializes in fresh, all natural chicken and turkey products. Based in California’s Central Valley, with ranches also in the Pacific Northwest, the company’s fresh chicken and turkey are produced in or near each region served. Foster Farms also produces delicious pre-marinated, ready-to-cook and fully cooked products that meet the quality and convenience needs of today’s home cooks, retailers, warehouse clubs and foodservice customers. The company’s commitment to excellence, honesty, quality, service, and people is a source of great pride, and, a longtime family tradition.