Nsp Company Profile And Capbilities

220 views

Published on

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
220
On SlideShare
0
From Embeds
0
Number of Embeds
5
Actions
Shares
0
Downloads
3
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Nsp Company Profile And Capbilities

  1. 1. Centered on the Value of Innovation
  2. 2. OriginsOrigins  NSP - National Steak and Poultry ◦ Founded in 1980 in California ◦ Relocated to Oklahoma in 1996  Many that moved with us from California - are still with us ◦ Current staff of over 500 employees – and growing  Masters of Marination for nearly 30 years ◦ We call ourselves “flavorists”  Leader in developing signature flavors for national chains ◦ An Industry Leader  Innovators of value-added marinated, portion controlled menu items for the foodservice industry
  3. 3. NSP CharacteristicsNSP Characteristics  Longevity ◦ Nearly 30 years of processing and supplying restaurants with marinated steaks and chicken, and fully-cooked beef, chicken, pork, and turkey  An Innovator ◦ NSP successfully introduced the marinated Tri-Tip steak to the foodservice industry in the 1980’s  Capable ◦ Exceptional Quality Assurance and Quality Control that can pass any inspection
  4. 4. NSP CharacteristicsNSP Characteristics  Product Quality & Consistency ◦ Unsurpassed level of quality and consistency with our Seared ‘N Sealed® fully-cooked process  Knowledge and Experience ◦ Our knowledge has transformed into an ability to turn value-cut beef and poultry into competitive, top-quality finished products ◦ Raw materials purchasing expertise allows for contract and fixed-forward pricing
  5. 5. Our CustomersOur Customers  National and Multi-Unit Accounts ◦ Custom Specifications ◦ Traditional and Unique Flavors  Broadline Distribution  Industrial ◦ Manufacturers ◦ Retailers  Military
  6. 6. The NSP Difference Many of our customers call us… “The best kept secret in foodservice.”
  7. 7. NSP Culinary CenterNSP Culinary Center  New Culinary Center opened in Fall of 2007  Staffed by professionally trained culinary team  Broad range of Research and Development capabilities ◦ Complete menu renovation ◦ Whole plate concepts ◦ New taste trends ◦ Development of signature menu items
  8. 8. NSP CapabilitiesNSP Capabilities  Unique and Robust Flavors ◦ NSP marinades are our own proprietary blends – with unprecedented opportunities for signature-dishes ◦ We have a passion for flavor  Flavors from simple and traditional – to bold and exciting ◦ No other company offers a broader range of flavors  Marination Mastered ◦ Our unique methods infuse the marinade fully and evenly throughout the meat ◦ No further seasoning is needed – saving time, labor, and money ◦ Product consistency that can’t be beat in the back-of-the-house
  9. 9. NSP CapabilitiesNSP Capabilities  State-of-the-Art Meat Cutting Equipment ◦ Guided by computerized visioning system ◦ Proteins are pre-cut and pre-portioned  Cut fresh  For predictable profits ◦ Provides the ability to meet stringent customer specifications  Versatility ◦ Wide selection of products – fully-cooked and raw – in many sizes and cuts to fit any menu or trend ◦ Custom cuts – unique, differentiated
  10. 10. Food SafetyFood Safety  Protecting our customers and our company  Yearly 3rd Party Audits for Good Manufacturing Practices ◦ Earned “Excellent” Rating by Silliker ◦ Earned “Excellent” Rating by Steritech  Rapid response/resolution to customer issues  Strict adherence to USDA / FSIS and HACCP guidelines
  11. 11. Food SafetyFood Safety  All product is passed through a metal detector prior to shipment  Test and Hold Program for Pathogens ◦ Fully-cooked products  Product Traceability Program
  12. 12. NSP Products We don’t make our products… We make your products.
  13. 13. Fully-Cooked ProductsFully-Cooked Products  Seared ‘N Sealed® process ◦ Beef, Poultry, Pork ◦ State-of-the-Art cooking facility  Flavorful, tender, and juicy  Consistent and Labor Efficient ◦ Saves Preparation Time  Food safety assurance  A great value for operations of any size
  14. 14. Marinated SteaksMarinated Steaks  Savory Sirloin™ Tri-Tip Steaks  Traditional Steak Products ◦ New York ◦ Top Sirloin ◦ Ribeye ◦ T-Bone  Ethnic Steaks ◦ Flap ◦ Inside Skirt  Flexible packaging options available
  15. 15. Marinated -Marinated - Ready To CookReady To Cook  Beef or Chicken ◦ Multiple options of beef cuts ◦ Boneless Breasts, Boneless Thighs and Tenders  Strips  Cubes
  16. 16. SummarySummary  Why NSP? ◦ Nearly 30 years of experience mastering marination ◦ Ability to meet stringent specifications that large chains expect ◦ Extensive R & D Capabilities  A passion for flavor  Proven track record of providing product customization ◦ Latest Fully-cooked technology ◦ State-of-the-Art cutting equipment
  17. 17. SummarySummary  Why NSP? ◦ National distribution  Weekly ◦ Industry experience  You won’t need to train our salespeople or Customer Service team  Fully enabled bar coding / EDI
  18. 18. NSP At the Center of Innovation At the Center of your Business

×