Hannah Howard is a food writer and blogger. She recently visited the Mifroma production facility in the Swiss Alps.
5
The Future is Food
The youngest generations are shaping what’s next in dining.
11
Meet the New Arrivals
A tasty selection of new offerings.
13
It’s Aisle Right
How Atalanta and Camerican can provide solutions for every part of the supermarket.
15
Serving Foodservice
Options are key in foodservice, we can help.
17
Earth Friendly
Partnering with a mind towards sustainabiltyincluding our newest acquisition.
21
Going Gruyère It’s Made
Visiting the ancient home of Mifroma Cheese.
25
Joining the Club
Our Club Sales team talks about how they can help your business.
Check out page 29 to see how to take your fries to whole new heights! Happy FRY-yay!
GUEST CONTRIBUTOR
SINCE 1945, ATALANTA CORPORATION HAS BEEN AMERICA’S LEADING PRIVATE FOOD IMPORTER, BRINGING EXCEPTIONAL CHEESE, CHARCUTERIE, AND SPECIALTY PRODUCTS FROM AROUND THE GLOBE.
“The thing about our business is that our customers are personal friends. Our employees are personal friends. People we buy from are personal friends. Our bankers are our friends. Our whole universe – even though it’s business – we all socialize, and it’s one big happy family”.
– George G. Gellert Chairman of the Board
A note from Tom Gellert, President of Corporation
Happy New Year!
Welcome to the Winter 2025 issue of First Bite! I am excited to share this season’s stories, trends, and tasty tidbits.
Here’s a sneak peek at what’s inside:
80 Years of Atalanta: We’re marking a huge milestone—Atalanta’s 80th anniversary! We’re proud to look back on our family’s journey while continuing to bring you the best food from around the globe.
What’s New?: Check out our roundup of new products, including Mediterranean delights, phyllo crisps, and exciting twists on your favorite foods.
Sustainability That Matters: It’s not just a trend; Gellert Global Group is investing in brands making a difference from regenerative farming to compostable coffee pods.
Say Cheese!: From the lush fields of the Swiss Alps to bold, new flavors like spicy cayenne goat cheese, discover traditional flavors along with new ones.
Plus, our team examines how younger generations are redefining food with their techsavvy, values-driven approach. Don’t miss guest writer Hannah Howard’s magical trip to the Swiss Alps, where she reveals the secrets behind crafting Gruyères AOP cheese.
I hope this issue inspires you, informs you about the latest trends, and gives you a few new ideas to try.
By Eunice Park, Staff Writer
food is more than nourishment—it’s identity, lifestyle, and even activism. Gen Z and Millennials are transforming the food industry with values-driven consumption, a love of convenience, and an appetite for innovation. Let’s explore how these generations are driving the trends shaping food today.
FOOD AS SELF-EXPRESSION AND STATUS
For younger consumers, food is a badge of identity. The pandemic and ongoing economic shifts have made premium grocery items— from truffle-infused oils to locally crafted kombucha—a form of “affordable luxury.” These purchases reflect more than indulgence; they signal a commitment to wellness, sustainability, and personal branding. In 2025, buying and showcasing high-quality, values-driven products remains a growing trend.
In 2025, buying and showcasing high-quality, values-driven products remains a growing trend, with platforms like DeMedici providing an array of premium, artisan products that align with these values.
Atalanta and Camerican, with their extensive global sourcing capabilities, ensure access to high-quality, sustainably produced ingredients from around the world, meeting the growing demand for ethical and transparent food options.
FOOD GOES VIRAL
TikTok’s influence has reached new heights in 2025, as the #FoodTok hashtag surpasses 60 billion views. Viral recipe trends, like 2025’s “tomato sushi rolls” and DIY plant-based cheeses, dominate social feeds and dining tables. Gen Z continues to favor quick, visually appealing recipes that are cost-effective and easy to replicate. As more food companies lean into social media trends, partnerships with influencers remain key to engaging this audience.
Atalanta stays ahead of these trends, leveraging influencer collaborations and innovative marketing strategies to ensure its products remain front and center in the latest viral food creations.
Sustainability has moved beyond a buzzword to become a cornerstone of consumer behavior. In 2025, Gen Z and Millennials demand radical transparency: from ingredient sourcing and ethical labor practices to carbon footprints. Whole Foods Market data shows consumers are willing to spend more on brands that disclose their environmental and social impact. Packaging-free aisles, circular economy initiatives, and plant-based innovations are increasingly prominent in stores and kitchens.
Technology is now an integral part of food shopping. In 2025, Gen Z and Millennials use augmented reality apps to scan products and get live updates on nutritional benefits, sustainability scores, and recipe suggestions. Amazon Fresh and similar services continue to innovate, offering curated shopping lists and AI-based meal planning tools. Shopping is no longer just transactional— it’s experiential and personalized.
Atalanta also leverages influencer programs to engage these tech-savvy consumers, driving awareness and trust through social media campaigns that highlight their products in creative, relatable ways. This strategy has proven effective, generating increased engagement and lifting sales as influencers connect directly with their audiences to showcase innovative food solutions.
TOMATOES TAKE THE SPOTLIGHT
2024 may have set the stage for tomatoes, but 2025 solidifies them as culinary stars. Expect creative uses like fermented tomato dips, smoked tomato sauces, and even tomatobased desserts. With granular menu descriptions taking center stage, restaurants are celebrating this versatile fruit with storytelling that resonates with younger diners.
Atalanta and Camerican are ready to meet this demand, offering tomatoes in all varieties and formats—from frozen and fresh to juice, pasta sauce, tomato paste, and ketchup—making us the perfect partners for any culinary innovation.
THE ALLURE OF AFFORDABLE
LUXURY
Economic uncertainty has intensified the appeal of “affordable luxury.” Younger generations are investing in premium yet accessible products—think small-batch chocolate, craft ice creams, and hand-picked olives. This trend reflects their desire to elevate everyday meals with indulgent touches, bridging comfort and sophistication.
Atalanta has successfully harnessed the power of influencer programs to showcase their products in trending recipes, creating authentic connections with followers and driving awareness through visually stunning, shareable content.
APPETIZER SAMPLERS & EXCLUSIVE MENUS
Shared dining experiences remain a favorite, with appetizer samplers and limitedtime offers (LTOs) continuing to dominate menus. FOMO (fear of missing out) is a driving force, as Gen Z and Millennials flock to pop-ups and seasonal menus offering unique, ephemeral experiences.
Camerican is tapping into this trend by offering a variety of frozen appetizer items—such as Mac and Cheese Bites, Jalapeño Poppers, Baked Potato Skins, and French fries—perfect for sharing and creating memorable dining moments.
Key takeaways for 2025
To connect with Gen Z and Millennials, food brands and retailers must:
• Be transparent: Emphasize sustainability, ethical practices, and product storytelling.
• Leverage tech: Enhance the customer journey with interactive, personalized shopping tools.
• Ride the trends: Engage with social media-driven recipes and prioritize shareable, limited-edition offerings.
In 2025, Gen Z and Millennials are not just shaping food trends—they’re re-imagining the entire food ecosystem. From the way groceries are bought to how meals are shared, their influence is redefining what it means to eat, cook, and connect. For the food industry, staying relevant means embracing their tech-savvy, value-driven, and experience-oriented approach.
This spicy cayenne Spanish cheese is a bold and flavorful treat for adventurous palates. Made from high-quality milk and infused with fiery cayenne pepper, it delivers a tantalizing balance of creamy richness and spicy heat. Its vibrant red hue hints at the zesty kick in every bite, making it an eye-catching addition to any cheese board.
A10247 12/5.3 OZ
A10158 1/7 LB
CASA FLORES
Black Garlic Goat Cheese
Black garlic cheese is a luxurious and savory delicacy that combines the creamy richness of premium cheese with the deep, caramelized flavor of black garlic. Aged to perfection, the black garlic imparts subtle notes of sweetness, balsamic undertones, and a mild earthiness that perfectly complement the cheese’s smooth texture.
A10241 12/5.3 OZ
A10157 1/7 LB
CAFFÈ VERGNANO
Chocolate Powder
Caffè Vergnano has created a delicious chocolate powder, ready to be effortlessly mixed with milk to create both indulgent, thick hot cocoa and refreshing cold chocolate drinks. Crafted with the finest, meticulously selected cocoa, it offers an unparalleled taste experience for an Italian-style chocolate beverage.
A051469 8/1 KG
NU BAKE
Cocoa & Hazelnut
Phyllo Crisps
Cocoa & Hazelnut Phyllo Crisps are a decadent treat that combines layers of delicate, flaky phyllo pastry with notes of cocoa and pieces of hazelnut. Each bite offers a satisfying crunch and balanced flavor making this crisp a delightful indulgence for any occasion.
A10200 12/1.7 OZ
NU BAKE
Almond & Amaretto Phyllo Crisps
Almond & Amaretto Phyllo Crisps are a sophisticated indulgence, blending the delicate crunch of golden, flaky phyllo pastry with the rich, nutty flavor of almonds and the subtle sweetness of amaretto. This delightful treat offers a perfect balance of texture and flavor. Ideal for entertaining, pairing with coffee or dessert wine, or savoring as a luxurious snack, this phyllo crisp brings an air of elegance to any moment.
A10201 12/1.7 OZ
MENU
Semi Dried Mini Yellow Tomatoes
Semi-Dried Mini Yellow Pizzutello Tomatoes originate from the Campania Region in southern Italy. A vibrant and flavorful addition to any dish, these sunripened yellow tomatoes are gently dried to preserve their natural sweetness while enhancing their rich, tangy flavor. Their unique texture and bright color make them a versatile ingredient, perfect for salads, pasta, pizzas, or charcuterie boards.
A10239
6/28.2 OZ
MIFROMA
Emmantaler AOP
A10205 12/4.9 OZ
See page 21 and travel to the Swiss Alps and learn how this exquisite cheese is made using ancient techniques.
Swiss A10210 12/4.9 OZ
BIG PICTURE FOODS
The newest addition to the GGG family! See a full introduction to this line of organic and ethically produced specialty accompaniments on page 19.
Regenerative Organic Banana Peppers
A126724 Rings Jar 8/12 OZ
Regenerative Organic Kalamata Olives
A126706 Pitted Tray 8/8 OZ
Regenerative Organic Red Peppers
A126722 Strips Jar 8/12 OZ
Regenerative Organic Pepperoncini
A126700 Whole Tray 8/9 OZ
Cavern Gruyère A10208 12/4.9 OZ
Gruyère AOP
A10211 12/4.9 OZ
Presenting a lineup of our newest offerings sure to elevate your dining experience. We can’t wait for you to taste what we’ve got in store!
Contact your Atalanta Representative for more information.
SERVING EVERY ASILE
HOW ATALANTA & CAMERICAN MEET GROCERY RETAIL NEEDS
Grocery retail is an ever-evolving landscape where consumer preferences and trends demand versatility and innovation. To stay competitive, retailers must provide diverse products that appeal to varying tastes and lifestyles while ensuring quality, affordability, and reliability. Atalanta and Camerican offer comprehensive solutions across all grocery store channels, including the perimeter, center store, and frozen aisles.
Clovis Farms Acai Bowls at Costco offer a delicious, organic blend of acai, fruits, and granola for a convenient, nutrient-packed snack or breakfast. Easy to prepare and perfect for busy days, they deliver quality and value in every bowl. Look for more branded products from Clovis Farms later in the year.
CENTER STORE
BAKERY PERIMETER
IL Villaggio Baked Lemon Ricotta Cheese is a Sicilian treasure—a cheesecake-like treat with subtle sweetness and a light, fluffy texture. Made by a family-run company using Sicilian ricotta and natural lemon, it’s slow-baked to golden perfection. Perfect for a cheeseboard, as dessert, or mixed into pancakes, crepes, or salads, it’s sweet, citrusy, and irresistibly aromatic! Look for new flavors at the Winter Fancy Food Show.
Croissants: The Star of 2025’s Food Trends!
The humble croissant is stepping into the spotlight in 2025, transforming from a classic pastry into a culinary phenomenon. This year, the buttery, flaky treat has reentered the spotlight thanks to innovative bakers, viral social media trends, and consumer cravings for nostalgia and indulgence. Our croissants come straight from France, frozen, and made of premium ingredients and several flavors.
Did you know Camerican.com has a new look?
Game Changers for the Foodservice Industry
’s pastry tart shells and cones, chefs and home cooks can transform simple ingredients into visually stunning, flavor-packed creations. Their versatility makes them indispensable for creating memorable sweet and savory dishes for any occasion. Perfect for everything from fine dining to catering, they provide chefs with convenient, high-quality solutions to meet diverse culinary demands.
shells and cones are durable
No artificial flavors or colors, preservative free, GMO, and no trans fat.
Haco Swiss’ soup bases are reliable foundations for countless recipes, from classic soups to innovative sauces and marinades. They simplify kitchen prep without compromising flavor.
. Swiss Precision and Quality
. Versatile Flavor Profiles
. Saves Time without comprising quality
. Clean ingredients
From Freezer to Flavor: Our Diverse Frozen Food Solutions
Our frozen food solutions, from staples to specialty items, deliver convenience, versatility, and exceptional taste. We offer a diverse range of high-quality frozen foods designed for retail and food service. Our portfolio includes versatile options like frozen breaded eggplant, perfect for dishes like eggplant rollatini, and a variety of appetizer favorites, such as mozzarella sticks and stuffed jalapeños. We also provide curated party packs, frozen vegetables, and a selection of proteins, including seafood and plant-based alternatives.
At DeMedici Imports, we are dedicated to sourcing exceptional specialty foods crafted by artisans from generational families who pour tradition and passion into every product. Our commitment goes beyond taste—we partner with producers who prioritize sustainability, ensuring their time-honored practices protect the environment and support local communities for generations to come.
SUS TAIN ABILITY
Caffè Vergnano, Italy’s oldest coffee roasting company, has been delivering an authentic Italian coffee experience since 1882. This family-owned business cherishes and continues the tradition of coffee roasting and brewing, passing down these cherished methods through the Academia Vergnano. They remain committed to a slow and traditional roasting process, treating each origin separately to enhance the unique aroma of every bean.
Women in Coffee Project: Launched in 2018 by Caffè Vergnano’s CEO Carolina Vergnano, “Women in Coffee” is a social sustainability initiative in partnership with the International Women’s Coffee Alliance (IWCA). It supports women on small coffee plantations and annually selects projects promoting women’s empowerment, inclusion, and broader social sustainability.
Circular Economy Commitment:
Production is focused on recycled and recyclable materials, ensuring that used products can be reintegrated as resources or disposed of without harming the environment. Caffè Vergnano produced coffee pods are designed to be compostable, helping to reduce waste and improve environmental sustainability.
SHOP THESE SUSTAINABLE FAVORITES
Introducing the captivating flavors of the Galician seashore with Portomar’s exceptional preserved seafood. Portomar operates from one of Galicia’s most privileged locations for sourcing and preserving exquisite seafood.
Advanced Manufacturing:
Responsible Fishing Practices: Expert captains, skippers and specialized crews fish 113 species with 19 boats equipped with the most modern technology and practices, adhering to sustainability standards, which are upheld by stringent global and local institutions.
Portomar operates a state-of-the-art manufacturing facility with the latest generation production lines, emphasizing strict quality controls and a sophisticated batching system to ensure food safety while maintaining artisanal integrity.
Located in Tuscany, Amedei Toscana specializes in artisan chocolate-making. Founded in the 1990s with a small team, and no industrial machinery, they oversee the entire bean-to-bar process. Known for pure chocolates without additives, Amedei has earned over 100 quality awards, attracting true connoisseurs.
Amedei demonstrates their commitment to sustainability with eco-friendly production and packaging strategies:
• Solar Energy: 30% of their production utilizes solar energy, significantly lowering their environmental impact.
• Innovative Packaging: Re-purposed cocoa bean peels are used for packaging, reducing waste and supporting a circular economy.
Direct Relationships: By directly engaging with cocoa growers, Amedei ensures fair trade practices, enhancing grower livelihoods and supporting sustainable community development.
WELCOME TO THE ATALANTA FAMILY,
“We are thrilled to welcome Big Picture Foods to the Atalanta family. Their commitment to quality and sustainability perfectly complements our values, and we are excited to bring their exceptional products to even more consumers.”
- Tom Gellert, President of Atalanta Corporation.
Big Picture Foods (BPF) is a recent acquisition by Atalanta, aimed at expanding its Mediterranean specialty food offerings with a focus on sustainable and organic products. BPF specializes in Regenerative Organic Certified foods, partnering with small farmers committed to regenerative agriculture. Their mission is to produce high-quality, nutrient-dense foods that promote health, sustainability, and ecosystem restoration.
At BPF “flavors are grown” by maintaining healthy soil which goes beyond the certified organic certification. Olives, peppers, and capers are harvested, packed in mother brine (a blend of artesian mineral water, sea salt, and organic kosher wine vinegar) to naturally ferment and preserve without pasteurization,
additives or heat. Finished goods are loaded with antioxidants, anti-inflammatory compounds, minerals, vitamins and probiotics. Every fresh refrigerated tray or traditional center store grocery jar is ready to be added to your favorite application.
This acquisition aligns with Atalanta’s values, enhancing its Mediterranean category while offering consumers more options for authentic, sustainable, and delicious foods. We are excited to bring their exceptional products to even more consumers. Together, we will innovate and transform our food system as well as continue our mission to be a part of every food experience.
DISCOVER Reporting By Susan Lopez, Editor-In-Chief, Nicole DeLuca and Megan Corey, Staff Writers
By Hannah Howard Guest Writer
Before I see the cows meandering on the lush green fields of the countryside along the La Sarine River in the foothills of the Alps, I hear them. Their bells, strung around their majestic necks, gently chime. It’s September, and there’s already a chill to the fresh mountain air.
The cheesemaking happens much the same way it has since the 12th Century. Any cheese can legally be called Gruyere, but to receive the distinguished Le Gruyère AOP designation, the whole process—from milking the cows to crafting the cheese in its traditional copper vats to maturing the wheels on local spruce boards—must happen right here, outside the medieval, picturesque town of Gruyères.
A Community Collaboration
The 1992 Charter of Gruyère distinguished the Swiss cantons (regions) of Fribourg and Berne as official producers of Gruyère cheese. The cheese starts with the cows, and the cows for Le Gruyère AOP are postcard-happy cows. They graze on grass during the summer and hay during the winter, with no additives or silage.
LE GRUYÈRE AOP REQUIRES A
HIGHLY SKILLED TEAM—FARMERS, CHEESEMAKERS, AFFINEURS, OR CHEESE RIPENERS—WHO ALL PLAY AN ESSENTIAL ROLE.
Fresh milk from small farms travels just a few miles to cheesemakers twice a day, 365 days a year, who immediately transform it into cheese. They use traditional copper vats, prized for their antimicrobial properties and the flavors they impart to the cheese.
I watched the sweet, raw milk begin its transformation into Le Gruyère AOP at Mézières Creamery. The cheesemakers used large knives called “cheese harps” (tranche-caillé) to cut the curd and tested its texture by hand. I even tried it myself—after sanitizing my hands, of course! The curds, warm and silky smooth, were placed into molds to shape them into wheels. After a 24-hour salt bath, the wheels aged in the cheesemaker’s cellar for three months.
THE MAJESTIC WHEELS WEIGH
ABOUT 70 – 80 POUNDS.
Aging to Perfection in the Mifroma Caves
After a journey through the windy roads of the Swiss Alps, we reach the Mifroma cave. It’s huge—10,000 square meters, to be precise. The former sandstone quarry was used to store potatoes during World War II. Now, it’s home to 140,000 wheels of cheese, maturing to perfection under the guidance of a team of Maîtres Fromagers.
The maturing Gruyère receives regular care from robots designed to manage the back-breaking task of flipping and rubbing these wheels regularly to ensure even aging and integrity of the rind.
It’s truly a breathtaking sight—rounds of Gruyère as far as the eye can see. We kept walking and walking, and the wheels of Gruyère kept going and going. The sandstone creates an ideal environment for aging this cheese. Humidity levels remain steady at 95% -96%. The temperature stays around 55 degrees Fahrenheit thanks to the spongy rock, which naturally fosters humidity, and the deep underground location carved into the side of the mountains. The Maîtres Fromagers carefully tap, taste, smell, and evaluate each wheel to ensure it’s ready to be shipped and enjoyed after a minimum of five months (and some wheels age up to two years).
The Exquisite Cheese
The final product reflects all this meticulous work, care, tradition, and attention to detail. While no two wheels are completely identical, Le Gruyère AOP shares a supple, smooth texture and balanced, multi-layered notes of roasted hazelnuts and brown butter. With age, the flavor becomes even more pronounced, and the smoothness yields to a slightly crumbly texture.
Le Gruyère AOP adds depth and richness when melted over French onion soup, sandwiched in a gooey grilled cheese, baked into a quiche with fresh herbs, or melted atop roasted potatoes. The possibilities are endless.
Mifroma, founded in 1964 and part of the Emmi Group, is a Swiss cheese company known for crafting and aging traditional cheeses like Le Gruyère AOP, Emmentaler, and Raclette. With a strong commitment to sustainable practices, Mifroma uses natural sandstone caves to combine Swiss cheesemaking traditions with eco-friendly methods, delivering premium quality to tables worldwide.
ATALANTA IS PROUD TO BE THE EXCLUSIVE U.S. IMPORTER OF MIFROMA PRODUCTS
Discover what makes our Gellert Global Group (GGG) Team unique and how they bring our products to your club!
By Megan Corey, Staff Writer
Please join us in a conversation with Marketing Specialist, Megan Corey (MC) and our Director of Club Store Sales, James Harrity (JH), Sales Managers, Jen Fimbres (JF), Patrick Dolan (PD), Product Development Manager, Sean Dolan (SD) and Senior Vice President of Frozen and Industrial Sales, Kevin Sund (KS). Don’t miss this opportunity to hear from the experts behind the scenes!
MC: How does the Club Store commercialization process differ from a traditional retailer?
JH: The club store commercialization process is different from most of traditional retail and there are many unique aspects to it. One of those unique aspects is packaging. When commercializing an item, not only do you have to focus on presenting the sell unit properly to
the member, but you also need to have a strong emphasis on case design. Due to the logistics of how items are displayed, the case acts as another form of marketing for your item. This can be positive if you execute it correctly, but if not, it can be a negative. Club stores typically do not encourage what traditional retail offers in terms of how you can promote in store, so you must utilize both the sell unit and the case as your message to the member. We have seen items in the past that offer exceptional quality at an extremely competitive cost, but do not emphasize displaying their items properly in the club. Many times, those items do not sell as the member may not be able to understand the value.
Clovis Farms is exclusively available at Costco, providing high-quality options tailored to club store members
KS: Piggy-backing on this, it is much different than traditional retail in how you sell-in items. With traditional private label retail, the customer is generally following a branded item that has performed and replicating into private label at a value for side by side sales. We look to find the items that are working well with other retailers and extend to a new retailer. With traditional branded retail, much of the sell-in involves innovation, paying for your space, shelf coverage and strong marketing and promotional activities. Club has aspects of both, but is uniquely its own process. On the Club branded side, new items come from innovation or fast following and adding in unique/upscaled attributes at a value. On the Club private label side, they often target to drive sales with a branded item to the point where the branded item is completely replaced with private label. In either scenario (branded or private label), there is a high threshold for volume movement on these items as club is a minimum sku format. Due to this, a great deal of discernment is needed when deciding which items to present and commercialize.
“We are collaborating with different suppliers who can help us bring different options to the table and open doors for new opportunities across the business”
with individual portions of
are
MC: In your opinion do you find that consumers who shop at club stores are looking for more innovative options and how does that shape your team strategy?
JH: It depends on which club store you are working with in terms of how since they all have their own interpretation of innovation. Sometimes it can be in the form of a treasure hunt for items with truly exceptional value or item with unique updates to packaging that aesthetically present better to the member both and communicate value. Overall, you must be constantly looking to innovate in any way if you want to maintain success in the club channel.
MC: How do you think the combined capabilities of the GGG Divisions will impact innovation moving forward?
JH: The combined capabilities of GGG have already made a significant impact on how we innovate right now and will continue to do so moving forward. We are collaborating with different suppliers who can help us bring different options to the table and open doors for new opportunities across the business in product categories that we may never have thought of previously. Our mission at Atalanta for many years has been to “be a part of every food experience” and now we can truly say we can have an option for just about any food experience you can think of.
Mousse: Indulge in creamy and rich chocolate mousse that is perfectly portioned and ready to eat. A decadent dessert for any occasion, no prep required!
Salt: Versatile coarse salt with bold crystals, ideal for seasoning, cooking and enhancing cocktails – it is perfectly textured for that classic salted rim and much more. Cheers to flavor!
Chocolate
Crème Brulée: Luxuriously smooth crème brulée:
crunchy sugar topping that
ready to enjoy. A classic dessert made effortless!
MC: What are the key factors that contribute to the overall success of this team?
JH: I could go on and on about this as there are so many different factors, but one that I feel is right at the top is trust. If you cannot build trust with your customers, suppliers, or your own internal teams, you will not be successful in this channel. This is a relationship based business where you need to build and earn trust in all aspects.
JF: Another point to add is that we all support each other on our team. Yes — building relationships with internal teams and customers is vital, but the camaraderie within the Club team is a special dynamic.
MC: How do you feel when you see an item on the shelf that you worked on to get there?
JH: That is what it is all about! There really isn’t anything much better as there is so much time, effort, and detail required to launch a successful item. With that said, the same goes the other way when you see a competitor’s product on the shelf that you feel you could have done better or just as well.
SD: It’s such a great feeling. Each item we work on has its own unique development story and challenges so to see it on the shelf is a nice reminder of why we do what we do. At the same time, it can also
make me anxious if we are unsure how well the item is selling right after launch. The more I see an item on shelves, the better I feel.
PD: Feels great to see. It’s the culmination and embodiment of everyone’s hard work. To see it out in the stores reminds you how important the work is that everyone here at Atalanta does. That being said, it feels twice as good when you know sales are doing well!
JF: It’s the absolute best! Successfully launching a product into the market is the result of countless hours of teamwork, collaboration, and communication — it really takes a village. Seeing a product we worked so hard on displayed in the club, snapping a picture of it, and sharing that moment with your team, friends, and family is incredibly rewarding and something to be truly proud of.
KS: The team collectively said it best. It’s awesome.
MC: Thank you all for sharing your insights and expertise! We are grateful for your time and thoughtfulness.
Our Club team is truly one of a kind and they no doubt work hard to bring the latest and greatest to our nearest club. Keep your eyes peeled for more innovations and delicious bites in this new year! Stay tuned for our next summer edition where we will connect with another valued GGG team that allows us to be a part of every food experience.
Tater Tots bring the heat with a Sonoma Hot Pepper Jack cheese sauce that is poured over crispy tots and finished with Casa Diva essentials Sliced Jalapenos and Sliced Banana Peppers Served with a chipotle aioli.
Let Us Show You How to Take Fries to the Next Level
Classic, sweet potato, curly, tater tot, waffle... whatever variety you fancy, GGG is your ONE-stop shop. We’re excited to bring you a plethora of spuds from Camerican, topped with ingredients from across Atalanta!
Waffle Fries have their passport stamped in Greece and are enjoyed with a Mediterranean style salsa crafted with chopped cucumber, red onion Big Picture Foods Organic favorites: Red Peppers, Kalamata Olives, Pepperoncini, and Capers. Served with whipped Mt Vikos Feta dipping sauce infused with lemon and herbs.
Sweet Potato Fries pair JF Braun Dried Cranberries with Celebrity Goat Cheese Crumbles for a unique combination of flavors and textures.
Classic Cut Fries travel to Spain with grated Casa Flores Manchego and sliced Casa Flores Serrano, finished with cilantro, diced tomato and sour cream.
Curly Fries are an essential pub food and are blanketed in a layer of chili and Cracking Good Cheddar Cheese sauce. Garnished with scallions and sliced serrano peppers.
