Julie's d Twittering and Tweeting

It's just what I needed. Another procrastination device to keep me from studying. I initially felt no compulsion to join another social networking site. I remained content with Facebook activity (and my growing addiction) and all it offered in the way of networking. Not a day goes by where I do not check my profile or visit my friends' pages to catch up on their lives. In alumni relations, it's a great tool to reconnect with people and help them stay informed of events and news related to the school. I failed to see how Twitter with its 140 character limit could provide much value. So, I avoided it until I came to Kahiki.

As you see on the right side of this page, Tim created a Twitter account. He sends updates on food trends, restaurants, media, product sampling, and any other topic that he fits into the text constraint. Upon starting at Kahiki, I hesitantly decided to sign up for a trial run and to see whether I would use it. To be honest, my account generally remains inactive unless I receive a notice that someone is now following me. From a personal standpoint, little compels me to use this tool when I regularly update my Facebook page. Twitter appears superfluous in my daily life.

Today, however, Kahiki sent me to a "Summer Camp" on Social Media at Sparkspace in downtown Columbus where we learned how Twitter can grow your business. Twitter currently has 20 million members and grew 1300% in the last year. The presenter, Gary Moneysmith, described how to implement, design, and execute a Twitter strategy. I would have liked to receive more information on the demographics and psychographics of Twitter members and to see how it relates to Kahiki's target consumers.

I enjoyed how he spoke about monitoring Twitter trends and topics. I could see Kahiki utilizing Twitter as a consumer research tool on subjects like frozen foods, Asian cuisine, new food flavors, and health and wellness. Twitter provides another forum for dialogue that we can simultaneously observe and encourage. Hearing our consumers' voices will ensure that we continue to serve their needs, and this tool provides a simplistic way to solicit and receive feedback.

There's one final point that I want to share regarding Twitter. Gary spoke today that while Twitter may not endure, the applications and lessons learned from this site will continue. Companies who understand how to effectively utilize social networking sites will take the lead in marketing to and educating consumers on the merits of their products and services. (And who knows, this camp may even motivate me to update my own Twitter account!)

Yee haw! Julie goes to Kahiki's Forklift Rodeo!

When I started in May, I heard rumblings about this Forklift Rodeo. Now, despite my love of the indoors, I actually attended a rodeo twice with my friend Crissy in Tionesta, Pennsylvania. I watched bull riding, barrel racing, tie-down roping, and steer wrestling on a chilly August night and wondered why I left my cowboy hat at home. We got there early and staked our claim on the metal bleachers watching the preparation for upcoming events. Country music blasted over the loudspeaker as we roamed the grounds in search of fair food while her parents guarded our seats. The excitement lured me in as I cheered on the cowboys and cowgirls to victory. As the sunlight faded and lights shone on the riders, I gained newfound appreciation for this type of entertainment.

In the back of my mind, I knew that Kahiki's Forklift Rodeo would differ from my previous experience. However, I still wondered what exactly this event entailed. I doubted that we were bringing livestock onto the premises, but where does a forklift fit into the picture? The menu certainly seemed appropriate with the serving of hamburgers and fries. During the week leading up to the rodeo, I saw new Kahiki shirts arrive, overhead discussions about an obstacle course, and read posted schedules of the day's event.

While many of the events focused on safety and quality training, the day culminated in an actual forklift rodeo. Trained and certified employees (and only those who fit that classification) drove pallet jacks and forklifts through an obstacle course to win a trophy and cash prize. (Bragging rights also included.) The obstacle course included navigating through a series of cones, transferring a pallet, and lastly, retrieving a basketball and sinking a basket without the ball falling. Lucky for me, I just got to watch the competition.

Cowboy Bill Drennen, decked out in a string tie and cowboy hat, officiated the race. Dave Levisay marked time on the stop watch. Excitement grew as the six finalists battled for the win. The staff crowded around to show their support and encouragement. Who would prevail? Historically, warehouse employees dominated the race. They drove the forklifts and pallet jacks seamlessly and gracefully through through the turns, anticipating where the trouble spots occurred.

This year, Juan Perez (nicknamed "Oso "or bear in Spanish), through his skillful operation of the pallet jack, won the grand prize. He works in shipping and loading as part of the warehouse team. Pictures of the award ceremony will follow, but until next year, we've gathered our gear and will ride off into the sunset. Giddy up!

Broadening Julie's movie viewing beyond romantic comedies and musicals

To be fair, I also enjoy dramas and action movies and consider The Godfather to be my favorite movie. However, if you observed my video storage system, you'll notice a plethora of romantic comedies and musicals line the shelves. Based on my theatrical background, the musicals are a logical choice, and since I live alone, there are times when I do watch the sing-along versions. (People are often amazed that I can recite verbatim most of The Sound of Music.) The romantic comedies....well what can I say, ever since I saw When Harry Met Sally, I was hooked. I also perfectly match that genre's target consumer profile.

Despite my natural inclinations toward more standard fare, I grew intrigued by the recent release of Food, Inc, a documentary that spotlights the food industry in America. There's been a great deal of buzz around this film particularly on the West and East Coasts. The focus on food production and the role of regulatory agencies in quality and safety initiatives sparks heated dialogue among manufacturers, retailers, and consumers. The film also raises a pivotal question for the consumer. How much do you really know about the food that you purchase?

The nationwide popularity of this film does not surprise me. Through the market research that we conduct, our Kahiki staff recognizes that customers are demanding more information to help make purchase decisions, especially in light of the recession. We believe in transparency to our customers. Each employee strives to uphold the highest standards in food manufacturing, production, packaging, and marketing in order to provide quality and flavorful products that meet consumer needs.

Kahiki's relentless pursuit to be the "best and most innovative provider of restaurant quality ethnic food brands in North America" incorporates more than just new product development. It spreads to all aspects of our business. We must remain "good citizens in our communities and good stewards of our environment." Whether this involves supporting Ocean Conservancy or reducing the amount of plastic used in our packaging, Kahiki constantly seeks innovative methods to foster environmental sustainability. The company recently received a Food Plant of the Year for Meals and Entrees recognition from Refrigerated and Frozen Foods magazine, but we recognize that upholding our mission statement and core values requires ongoing and vigorous attention. We owe it our customers.

As an employee in the food industry and a lover of food, I eagerly anticipated viewing Food, Inc., one night after work. Unfortunately, the movie does not currently play in Columbus. I will need to drive to Cincinnati or wait until I return home to Pittsburgh to catch a showing. If you are interested, please visit http://www.foodincmovie.com/ for more information and to see a listing of local show times. I encourage you to comment on the film (even if you haven't seen it) and share your thoughts. Is this a film that you want to see?

Aged black garlic - yet another ingredient Julie will not find at her local grocery store

As a graduate student, I rarely get to read books for pleasure. When I slave over my finance and accounting textbooks, it leaves little time for anything beyond reading magazines and online news stories. I find it relaxing to flip through an issue of Cooking Light or Bon Appetit (though I still question their "new" font choice) in search of new recipes or ideas for entertaining. At the very least, I receive inspiration for the time when I do not have class from 6:15-9:00 pm at night and can arrive home to cook.

Yet, I failed to realize just how many different food magazines exist - many never appear at your local grocery store or Barnes and Noble. These trade publications that I receive at Kahiki, however, contain a wealth of knowledge regarding menu insights, packaging, branding, advertising issues, types of food, and the list continues. Most of them have enhanced online features as well. I could literally spend my days reading about the food business.

So what's aged black garlic? According to the recent issue of "Flavor and the Menu", it's an ingredient valued in Korean and Japanese cooking for its role as a dietary supplement and health benefits. (My Italian grandfather would have heartily agreed.) This fermented garlic possesses a chewy texture with a sweet, almost licorice flavor, taste. This description occurs in the magazine's Top Ten list of New Wave Asian flavors, which spotlights dishes from restaurants in San Francisco and Chicago.

When I searched online, the website http://www.blackgarlic.com/ appeared. Take a look. If you do not live in the Bay Area or cannot get to Chicago easily, you can order this ingredient online. I suppose eventually it may trickle east of the Mississippi and hit Whole Foods on a national basis, but I foresee a long time for it to hit my neighborhood store. Until then, perhaps on my next visit to Chicago, I'll stop by Charlie Trotter's and order the fermented black garlic risotto.

I get paid to read?! - Why this might be Julie's best job ever!

I love to read. My mother often relays how that even as a toddler that I would constantly flip through magazines. I enjoyed cooking magazines in particular. As a child, I always had my nose stuck in a book and had to be cajoled to play outside. Even as the homework increased, reading for pleasure provided an easy way to relax and rejuvenate. I'm the type of person who will read a book frequently, always discovering something new about characters or myself in the process.

Imagine my surprise when Alan (the president) informed me that the interns would be creating a book club. He'd assign books to each of us, and we'd report on various business topics that we gleaned from our reading. We would even be compensated for our time. (That sounded much better than free pizza from Pizza Hut for their Book-It program!). As a forever bookworm, I smiled and vowed that I would read all of the books assigned.

It only took 2 nights to finish War in the Boardroom by Al and Laura Ries. Today, I received The Game Changer by AG Lafley and Ram Charan. This book describes how to drive revenue and profit growth through innovation. I look forward to diving into this over the upcoming weekend and sharing what I learned. By expanding your knowledge base of other companies, you grow your own business and avoid becoming pigeonholed. Members of the Kahiki staff frequently read a common book and discuss in a round table format.

Despite my love of reading, I never joined a book club. I look forward to lively discussions and critical analysis of topics raised in our meetings. Successful innovation does not occur in a vacuum, and I, too, aspire to become a game changer in all that I do. The book currently sits next to me, and it takes great restraint on my part not to dive in immediately. I promise to wait until I get home - after all, this blog doesn't write or post itself!

Julie’s dining room table v. 5S: Who will win the battle?

Prior to arriving at Kahiki, the term 5S meant nothing to me. When I first heard it, I assumed it was an abbreviated form of the 7S model that I learned about in Strategic Management. The 7S model provides an analytical framework to examine and evaluate an organization through its shared values, staff, style, systems, structure, strategy, and skills. 5S actually coincides with several of the "S" terms in that model, particularly shared values, systems, and structure.

The 5S model also provides an organizational methodology that targets morale, safety, and efficiency within the workplace. It leads to waste reduction, consistency, and enhanced productivity. This philosophy originated in Japan and in its English translation, five levels arise that begin with "S."

Separate/Sort
Straighten/Simply
Systematize/Shine
Standardize
Sustain

I find it easier to implement this model at work than I do in my own home. I considered posting a picture of my dining room table to show an example of a non-5S workspace, but I felt too guilty. Papers, books, receipts, binders, a lone glove, tubes of lipstick, and just general "stuff" cover the surface. I do my work at one end of the table, and it's only a matter of time before I trip on the cords near my feet. Since I spend the majority of my time sitting at my computer, I use the table as a catch-all area. I empty my backpack and purse sporadically, and piles accumulate. Every so often though, generally when I want to procrastinate, I sort my belongings, dividing the essential from the non-essential.

This usually leads to Julie's straightening efforts - making new piles of essential items with no organization. Somehow, I fail to grasp the true meaning of the second level. Hope remains. In preparation for my first Thanksgiving dinner last November, I actually cleared the table and organized my binders, books, and notes in preparation for my exams - a valiant attempt at that third level. I wanted to ensure that I fully maximized my studying without searching for a lost piece of paper. I vowed that I would sustain this level of cleanliness and structure throughout 2009. I felt quite pleased and proud over this achievement.

As the weeks passed and classes intensified, I lost control over this area. Internal debates raged but eventually even those tapered, and I found myself failing to return items to their proper places. Although the rest of my apartment remained tidy, I lacked the energy (or discipline) to achieve those elusive fourth and fifth levels.

I hesitate to say that my productivity suffered as a result, but I do believe that implementing this methodology will improve my morale and increase my work flow, a necessity to succeed in graduate school. Maybe I can eliminate that "binder organization" process that occurs before exams if everything already resides in its proper place. I remain optimistic that I can win this battle and emerge victorious. If Kahiki can effectively utilize 5S as a manufacturing plant with complex and intricate operations, surely I can tackle a dining room table.

Julie's re-entry into foreign language studies

My sister currently holds a Master's Degree in French Literature and now pursues her doctorate at Ohio State. My brother majors in Spanish and speaks with the fluency of a native. Even my mother still recalls much of high school German and Latin studies.

I, on the other hand, struggled mightily throughout my seven years of high school and college French classes. As I breathed a huge sigh of relief when I finished my last exam, I naively assumed that my foreign language studies had ended. Upon entering the working world, I realized that starting a new job bears an uncanny resemblance to this discipline.

Taking a job at Kahiki actually equaled an accelerated introductory language course. I not only had to understand the office climate and culture but quickly learn the vernacular as well. I also had to navigate a transition from the non-profit sector and school to the corporate world. As a perfectionist, I wanted to master the "language" immediately and dive right into my summer projects.

I could feel my adrenaline racing, wanting to absorb all that I could from meetings, informal conversations, computer files, market research, and even trips to food stores. My heartbeat quickened as the voice in my head whisper "Learn faster, Julie!"

Yet, I realized that taking proactive steps to inculcate myself into the Kahiki organization required just as much (if not more) listening than talking. Post-It notes surround my desk, files fill my cabinets, and reference documents appear on my bulletin board as I type this update. I write pages of notes during meetings and seek follow-up clarification when I am confused. No question seems too small or unimportant. The support and encouragement that I receive here are unparalleled, and as a result, my learning curve rapidly declines.

The voice of my former roommate also resonates in my head - "Julie, it takes time to learn something new and feel comfortable in a position. Just be patient with yourself." After a month here, I sense a positive difference in how I approach my days through the creation of established routines and clear expectations. When I walk into the plant, I already designed a plan of attack for the upcoming day. I feel more relaxed, and my productivity increases as well.

My French teachers always encouraged me to relax and constantly reiterated the importance of mastering the basics. And although they may shake their heads at my pronunciation or lack of retained knowledge, I hope that they can be proud that I finally understand and incorporate their general lessons into my Kahiki internship. If only I had learned these lessons earlier, perhaps French would have come more naturally to me!

A stroll down Julie's memory lane

Growing up in a small town in Western Pennsylvania, my exposure to Asian cuisine was limited to the occasional local restaurant take-out, China Palace in Sewickley, and my mother’s Chicken with Cashews recipe. My friends and I would often go to China Palace for lunch during one of our free periods in high school. It was one of the quickest places to eat in town and seeing as how we only had 45 minutes in a period, we could not spare much time especially when we factored in travel. To this day, nothing beats their delicious fried wontons with a cup of wonton soup. My friends and I frequently go there when we are all home for the holidays. We’ve sat in those booths for hours reminiscing about our past and filling in the gaps in our current lives. In my mind, China Palace signifies quality time with friends - a place devoid of the hustle and bustle of high school antics. And, after all these years, a lunch there remains the perfect precursor to a Starbucks beverage on your walk back to school. Many people report similar emotional ties to the Kahiki restaurant.

Life continues to accelerate. In today’s hectic world, home cooked meals do not happen as frequently as they once did. I, on the other hand, received one on a nightly basis (Yes, I feel very lucky). No matter how busy my mother was (and with three kids, we kept her quite busy), she always prepared a delicious meal for her family. Cooking became her therapy, the kitchen a place where she relaxed and received inspiration for our nightly feasts. As such, it’s not surprising that visitors and family members flock to our kitchen when they are home. As children, we did our homework in the kitchen; dinner parties begin and end with wall-to-wall people in this area. Food magazines fill our den, and cookbooks strain our bookcases. When we discover a potential new recipe, we read it aloud to one another or send our requests via email. My mother’s love of food and cooking transferred to her children, and while her skills remain superior, we enjoy spending time in the kitchen.

Although Asian food did not feature predominantly in her menu planning, I do remember her pulling out her wok on a monthly basis to make Chicken with Cashews. She would rummage through her cabinets in search of ingredient and always inform us of how many pieces of ginger she put into the sauce. She did not want us to eat a piece unknowingly and burn our tongues. (As a child, I would always avoid the cashews though now I see their merit in the dish.) She kindly shared her recipe as reported below. The recipe below can be recreated even by novice chefs and provides a perfect way to dish up an Asian-inspired meal for your family or guests!

Chicken with Cashews

1 c. cashew nuts

1 lb. boneless chicken breast, cut into cubes
1 egg white
1 t. corn starch
2 slices of peeled fresh ginger

6 T. peanut or vegetable oil

1 T. hot pepper flakes or to taste
1/2 c. carrots, 1/4" by 2"
1 c. celery, cut diagonally into 1/4" slices

Sauce: Mix all ingredients together

2 T. sherry wine
2. t. sugar
6 T. soy sauce
2 T. corn starch dissolved in 1/2 c. of water

Beat egg white and 1 t. of corn starch together. Add chicken and coat well.
Heat oil in a wok and cook cashews until golden. Remove from wok and drain on paper towels.

Add chicken and ginger to the hot oil and toss until the chicken turns white.
Add hot pepper and carrots and cook for 30 seconds. Add celery and cook another minute, tossing the mixture constantly. Add sauce and stir until thickened.
Sprinkle cashews on top and serve over white rice (or buy Kahiki’s Vegetable Fried Rice).

Serves 4 to 6

Aloha from Julie at Kahiki!

As my second week progresses, I feel like I am quickly getting acclimated to the Kahiki style and all that occurs at this company. Let me tell you, it’s a happening and busy place!
Now for an introduction, or, who am I and why am I suddenly writing for this blog?

Name: Julie
Position: Marketing Strategy Intern. I work directly for Tim, but as I soon realized, Kahiki operates with a team mentality. Essentially, I work with everyone in anyway that I can or they need to add value to the business.
Hometown: Beaver, Pennsylvania
Background: After I graduated from the University of Richmond in 2003, I spent three years working for McCarter Theatre in Princeton, New Jersey, in their development and marketing departments. I then moved to Sewickley Academy where I oversaw Alumni Relations as part of the Advancement Office. My job entailed fundraising, event-planning, prospect research, writing and design of publications, and working with alumni and students on various committees.
How did I end up at Kahiki?: I went back to school last fall to start a two-year full-time MBA program at the Joseph M. Katz’s Graduate School of Business at the University of Pittsburgh. In January 2009, I received an offer to work at Kahiki for my summer internship and jumped at the chance to learn about the food industry!

Prior to joining Kahiki, I had only visited the offices of a manufacturing plant but never took a tour. The extent of my manufacturing knowledge centered upon the Mr. Rogers’ episode when he went to the Crayola factory. Most people my age remember that episode, and as someone who loved to color, I thought that the factory must be the best place to work.

While I’m not actually in the plant, one of the definite perks of working at Kahiki is that I get to participate in the daily product cutting. Chef Jeff and his team prepare 8 current products (in some cases, we get to try new products too) for the staff to evaluate. We fill out feedback forms to ensure Kahiki maintains the highest quality in taste, appearance, and flavor – after all, you expect nothing less! I am tasting my way through all of the products, and so far, the egg rolls emerge as my favorite! These delicious, low-calorie treats are the perfect snack!

Stay tuned as I navigate my way through the Asian frozen food industry and continue to explore Kahiki. Mahalo!

Get ready for the BIG Wish event w/ Rascal Flatts on the 50yd line of the OSU stadium!

How does an evening in the HORSESHOE on the 50-yard line, a gourmet dinner from Cameron Mitchells with Jim Tressel, Archie Griffin, Kirk Herbstreit, a hot air balloon ride above Ohio Stadium, and a private concert from Rascal Flatts - the CMA group of the year sound?

I know it sounds Great! You and your close friends will have an unbelievable experience without a doubt. Now just think about the memorable experience you would create for your Clients/Customers? Of course you take them golfing, to the games, nice lunches and dinners, but others do that too. This is an event that will never be forgotten, and you will have created that priceless experience for them to enjoy, which won’t be forgotten.

Best thing about it? It benefits The Make-A-Wish Foundation and helps us grant the wishes for children with life-threatening medical conditions to enrich the human experience with hope, strength and joy.

Whether it’s you and your significant other, your family, or your best customers, I ask you to consider joining us for an unbelievable night. Please visit the website to see what it’s all about!

This is going to be one BIG event.

Tim

Recipe: Civeche w/ Green Tea Jalapeno Jelly-cubes

CIVECHE WITH GREEN TEA JALAPENO JELLY CUBES
(I created this from some Mahi Mahi I caught in Mexico and some MSC-certified shrimp from Costco. The green tea jelly was a neat touch that gives the citrus a smooth finish with a kick!)

Civeche

1c Lime Juice

1/2c Orange Juice

1/2c Pineapple Juice

1 Red Bell Pepper, Diced small

1/3c Red Onion, Diced small

Salt and Pepper as desired

1lb Raw Shrimp, Diced into large chunks

1/2lb Mahi-Mahi (or other firm, white fish), Diced into large chunks

1/2lb Bay Scallops

3 endives

Green Tea Jalapeno Jelly

2 Tbsp Gelatine Or Agar Agar (1 Tbsp : 1 C Liquid)

1 1/2c Green Tea, Cooled, (always steep your own, preferably use high-quality tea)

1 Jalapeno Pepper

2tbsp Agave syrup (or equivalent sweetner)

1/2 Clove Garlic

1/2c Cilantro

1/4 Tsp Cayenne Pepper

Mix all the ingredients of Civeche into large bowl. Mix well. Let set in refrigerator for 3 hours. Remove the leaves from the endives, discarding the small leaves and core. Set aside for later.

Mix 1/2c of the green tea with the gelatine into a bowl or pan. Make sure the bowl or pan is large enough for 3c of liquid. Combine all the remaining green tea, agave syrup, jalapeno pepper, garlic, cilantro, and cayenne into a blender and run until finely blended. Pour the liquid from the blender into a small sauce pot and bring to a simmer. Remove from heat and pour into the bowl or pan with the gelatine mixture. Let set in refrigerator for 1 hour or until firm. Remove jelly and cut into small cubes.

Serve the civeche in the endive leaves and garnish with the jelly cubes.

We were named "Food Plant of the Year"!

Refrigerated and Frozen Foods, the industry magazine for us, recently named Kahiki as the winner of the Meals and Entrees category! What an honor. This is a testament to the great folks we have working in our plant that are committed to safety, quality, and consistency.

Tim


FPOY Meal & Entree Honoree: Paradise re-found - Cover Story - Refrigerated & Frozen Foods

Posted using ShareThis

"You Saved My Life" - Kahiki Egg Rolls

Listen to this excerpt from an email from Tracie S. from St. Louis...

I just wanted to say... YOU SAVED MY LIFE! OK, that\'s extreme...but you know how you crave certain things? And Chinese food is one of them? Well, let me tell you...I have been craving Chinese food for weeks...possibly months...and when my friend told me about your Veggie Egg Rolls, I was intrigued.

Let me give you a little bit of background...2 years ago I weight 372 pounds...in the past 2 years, I have lost 200 pounds! I am on Weight Watchers and most Chinese food is very high in their Points Values...so when Tracy (my friend) told me that your veggie egg rolls were only 1 point for 1 AND they were large...AND they tasted great...I had to try them. So she gave me one from her box and I took it right home and nuked it. OH MY GOSH! YUM!!!

So, I had to run to Shop \'n Save and get some of my own. While I was there, I looked at your other items. While some are very high in points, your Chicken Fried Rice is only 4 points for 1/2 the tub and your Tempura Chick en is only 3 points for 1/2 the box. So, this evening, I made a huge (at least it is now...) DELICIOUS Chinese dinner of tempura chicken, fried rice and 1 1/2 egg rolls. It was great!And what\'s better? You had COUPONS in the box! YIPPEE!!

-Tracie S.

Safeway "Restaurant Quality" promotion

If you live near a Safeway, be sure to go shopping this week! You'll save a ton of cash and get to buy Kahiki and your other favorite restaurant brands like CPK, Boston Market, MichaelAngelo's, Marie Callendar's, and more!

What a great program...and helpful on the wallet during these trying economic times!

Tim

"I love these egg rolls." --review from the blogger Yummy Diet Food

Here's a link to the blog, yummydietfood.com.

Tuesday, February 10, 2009

Low Calorie Egg Rolls

As much as I love healthy, hearty food, I do like to splurge every one in a while. So, when I find products like 70 calorie egg rolls that meet my ingredient requirements (you can read about them in my About Me section), I get pretty excited! I love finding and/or making lower calorie versions of foods that I'd normally have to avoid when eating out at restaurants.

The egg rolls I'm referring to are made by a company named Kahiki, and they are really fantastic! They far exceeded my expectations when I first saw them. Despite being so low in calories, they are really big, crispy (they come in a special wrapper that you cook them in to preserve crispiness), and delicious. They even come with little 10 calorie packets of sweet and sour sauce that you can eat with the egg rolls. I was also impressed to see that the outer part of the egg roll is made of healthy wheat flour, instead of one of the less healthy alternatives that is available. The flavor I eat is called "Vegetable" (they are filled with carrots and cabbage), but the egg rolls also come in non-vegetarian flavors as well.

Each egg roll is 70 calories, 2 grams of fat, and 1 gram of fiber (so 1 weight watchers point). The sauce (at 10 calories) is 0 weight watchers points, although if you add the nutritional information together it comes out to 2 weight watchers points (so use your best judgment).

The egg rolls should be pretty easy to find -- they are available at Safeway, Albertsons, Vons and other regular grocery stores.

I love these egg rolls. I actually ate one the other day before going to a restaurant where I knew I'd be tempted by fried food, and it did the trick for me by keeping me satisfied (I ended up ordering a salad and I didn't feel like I was missing out on anything). I don't recommend eating foods like this every day of course, but they are a worthy splurge every once in a while.

Enjoy!
Juliet

VeggieChic.com reviews our Vegetarian Egg Rolls

Here's a review on our egg rolls from a vegetarian. She also noticed that our vege egg roll has just 70 calories and cooks in 2 1/2 minutes! Here's the link.

--Tim

LivelyWomen.com reviews our Egg Rolls

Here's a blog review of our egg rolls. She begins, "Egg rolls crispy from the microwave?" Yes! is my answer. 

Here's the link.

--Tim

"Freezer Burns" reviews our Pork & Shrimp Egg Roll

Check out this "Frodown" review from "Freezer Burns!" His video-based reviews are pretty real and unrehearsed...just the kind of frank reviews we'd like to see more of out there! He tests our egg rolls against our competition and likes our EasyCrisp sleeve -we're the only ones with this technology, cutting cooking time from 15min down to 2.5min!

Tim

Feedback from Contest Winners

Listen to this! One of our recipe contest winners says....

“I am proud to represent Kahiki as a contest winner , you have a truly amazing product line that makes life so easy for me and others like me. There are 48 million Americans that have Rheumatoid Arthritis and those numbers raise everyday. RA is a very debilitating disease that steals the suffers life. I have been referring your product from the very first day I ever tried it. With the high cost of food prices today people tend to eat home more often, your products taste like they were delivered from a fine restaurant so fabulous! So as you can see I will be more than happy to promote anything food product you sell in each and every interview I have.”

We held the recipe contest in December and drew the winners recently. Would you like to see us do it again? Will you participate?

 

Tim 

Chef Jeff will be teaching cooking classes at Publix in Florida

For those of you who want to hone your cooking skills, Chef Jeff will be in Florida at Publix beginning next week to teach classes. Here's the link, click on which city is nearest you. He will be in Sarasota, Boca, Jacksonville, Tampa, and Atlanta.

Tim

What a year!

What a crazy year! 2008 was full of disappointments and bad news...and it keeps coming. I only hope that the food that we are providing our loyal fans (who are sometime krazy-fanatical!) are a reliable slice of indulgence in their lives. I liken it to a war of good news vs. bad news. Let's tune out the bad stuff and bring in more good...bring in more Kahiki.

We have coupons on our website at www.kahiki.com which should help your wallet when purchasing our products. We'll keep them there as long as it makes sense. Use them!

Like my friend at Donato's Pizza, Jane Abell, says: "Live, Love, Laugh and Learn". Great words of wisdom for these times. Take a breath, re-group your personal and professional life and move ahead into 2009 with strength. My personal pillars are work, home, self, and community. What are yours...and how often do you work on them?

Thanks for listening. Enjoy our foods.

Tim

Natural and organic food must taste good too! Video.

The biggest Natural and Organic show on the Eastcoast is coming up next month. I am always excited about this event because we get to serve our food, get some new business, meet new friends...and see old ones too.

But I'm sometimes torn over the quality of natural and organics. Over the years, the taste has become SO much better, but some products out there still are terrrrribbble. I had an organic cookie the other day that tasted like cardboard. I wish every company was as committed to a balance of taste and wholesomeness like we are.

I saw a commercial while I was in LA last week that illustrates this point! Good stuff...



Next time you go for some good food, make sure it tastes good!!

Tim

We love feedback! Tell us more...

We got a very sweet card today. Although most of consumer comments come from our website, we also get calls and snail mail. Click on the above card to enlarge.

Please tell us more about our brand, our products, and how we affect your life...good or bad! I want to hear it!

Tim

Working hard!

Here's our team working hard to bring you the tastiest products!

The handsome man on the far left, Tom Weiss, is particularly famous. He is "special", with his very own working hours, his very own meetings, and his very own office.

Thank you Tom for all you do for Kahiki.

Tim

Kahiki at the Hot Rod Hula Hop

Kahiki was glad to support the Hot Rod Hula Hop IV this year. Here are some pics! These folks are hardcore fans of tiki and of course of the Kahiki restaurant. They have known us for years :)

Tim

Kahiki at Whole Foods Flavorfest Chicago!

The Kahiki team was at Whole Food Market's Flavorfest in Chicago a few weeks ago. It was a great time and folks ate-up our food faster than we could serve it! Mahalo!

Kahiki sponsors local Make-A-Wish's "Walk-A-Wish" fundraiser

What a great day on Saturday! We had several Kahiki associates and their family members attend and help raise money for Make-A-Wish. We had a booth there where Chef Jeff served up tasty Kahiki General Tso's Chicken. The 3-mile walk was brisk and fun. Looking forward to next year!

Tim

Heat Eat Review is a great site for frozen food reviews!

Here's a great site for reviews of frozen food: http://heateatreview.com/

To be honest, I don't know if I could do what they do! They must have to taste some awful tasting products....yuckola! I'm sure it's balanced with the good ones too, but which do you think they get more of: yeah or yuck?!

Tim

Thanks Rain Brothers for helping others re-use water!

Here's a letter we got from one of our partners, The Rain Brothers. We try to reuse or reduce our waste as much as possible. From corrugated cardboard to barrels that contain the ingredients we use, there are others out there that have a after-life use for these materials. The Rain Brothers is one such company. We sell them our heavy, food-grade barrels and they make rain re-use and irrigation systems for homes -a real environmental trend that I've personally considered for my house! Why waste potable (drinking) water on the lawn? Instead, rainwater serves that purpose perfectly!

TT

-----
Dear Kahiki Foods,

It is with deep gratitude that I wish to thank you for your efforts in promoting sustainable design and development through your distribution of food-grade barrels and tanks. By your efforts, you are aiding in the creation of water catchment systems and are helping to promote water conservation and secure water access throughout our Columbus community. Additionally, your willingness to take the extra time to ensure that your barrels and tanks be reused and given a second life (instead of having them be sent to the landfill) is an effort that is to be admired and emulated.

Thank you for your great work!

Sincerely yours,

Jonathan Meier, Zachary Smith, and Paul Carter
Owners, The Rain Brothers
www.rainbrothers.com

Memories of the restaurant...

I love hearing from people who have experienced special occasions at the restaurant. I only hope that we can provide a 1/10 of that emotion in the foods we offer today. If I can bring a smile to your lunch or snack, then I've done my job.

Here's a letter I got today. She joined our supper club, where you can learn more about Kahiki, receive coupons occasionally, and get great recipe ideas! Click here to subscribe! Related, here's a neat page of goodies off our site.

Sent: Thursday, June 05, 2008 1:17 PM
To: Tim Tsao
Subject: Kahiki Supper Club

Hi Tim,

I just had to let you know my story: As a little girl my Uncle Jerry lived in Columbus, OH. We went to visit for a weekend and he took us to the most amazing place for dinner. It was called the Kahiki…………….I just have to tell you it is one of the most memorable events of my life. That may sound a bit exaggerated, but it truly is not. My family rarely went out for dinner so it was a treat just to go to a nice place, but as a young girl, I remember trying to take in every little detail of the restaurant and my experience there. I remember walking up to the restaurant and looking way up to the top and the Tahitian decorations and fire torches outside with all the beautiful foliage. Inside I recall it was a bit dark and I remember the fish aquariums and the cool decanters for the drinks. The girls were beautiful and dressed like I would imagine Hawaii with the wrapped skirts and orchid designs. It was extra special to me because my Aunt and Uncle lived in Hawaii as my Uncle was stationed there for the Navy then. I knew she loved it and I always dreamed of going there and I felt very close to it being at the Kahiki! I got the privilege of sitting in the queen wicker chair, which made me feel like a queen myself.

Tim, I have never forgotten this place and always wanted to go back. When we were in Florida a couple years ago I saw a tourist brochure for a restaurant called the “Mai Kai” – I thought this was related to the Kahiki and I wanted to go. Unfortunately we couldn’t get reservations until very late and the drive was too far for us at that time so we didn’t end up going. A girlfriend at work recently went to Columbus for a gold tournament and I instantly remembered the Kahiki was there. I decided to look it up on the internet and was so very disappointed to see it had been torn down. I am so sad – it was such a fantastic place and I’m sure there are many others who feel the same. I was actually considering taking a weekend trip just to go back to the restaurant. Unfortunately, I never made it. I was trying to find another Kahiki, but didn’t find one. So, I guess I’ll have my girlhood memories of this most wonderful experience.

Maybe you are part of the family that started this wonderful place – you must be blessed – I hope you are! So, this is the next best thing and the reason why I joined the online recipe group. Thank you for sending the information and all the best to you and your family -

Cheri from Missouri

Kids love Kahiki!

Aren't these kids adorable? We got this from our fan email.

Send me some pics and I'll be happy to post them! I'll send you a coupon for a free product if you do!

Tim

How often do you eat Asian food, especially FROZEN Asian food?

We commissioned a study a little bit ago to examine consumer trends. The study, which sampled 1,500 frozen food users, 23% were eating more Chinese than last year. Chinese was the 4th most purchased type of cuisine, behind traditional American, Italian, and Mexican. However, Chinese frozen meals were the #1 most requested type of cuisine people wanted to see more of!

I'm glad we can help answer that call! We have our new EasyCrisp egg roll out already and there are several new entrees coming up later this fall. Stay tuned.

For now though, I'm curious:

How often do you eat frozen Asian food?
What brands or types of food do you eat?
Where do you buy it from?
What would you like to see more of?
What can Kahiki or other frozen food companies do better?

I'm all ears!

TT

I hate trans-fats! Ban them from your house too.

For the past 10 years I have avoided hydrogenated oils (commonly found in Crisco, french fries, peanut butter, popcorn flavoring, cookies, etc.), which is a primary source of trans-fats. It's tough to ban them entirely because Oreos and a PB&J are good once in a while, meaning a few times a year. Nowadays it's totally possible to buy both Oreos and peanut butter that don't contain trans-fats.

At a minimum, you should be AWARE of what hydrogenated oils are and watch out for them on food labels. Over time and consumed in enough quantity, I'm sure your body won't be happy with you.

I could go on for days talking about this and why it should be banned from the earth forever. Hydrogenated oils were created in the 1970's to make food cheaper to produce and extend shelf life. Nasty!

Same goes for high-fructose corn syrup. Do you know how this stuff is made and what it does to your body? My father died from Diabetes and I know that the consumption of high-fructose corn syrup contributed to his health issues. This stuff is a major contributor to America's -and increasingly the world's- obesity epidemic.

Please, please be ACTIVE and AWARE of what you put into your body. Just read the label, it's as simple as that! I'm not saying avoid it entirely. That's impossible in the world we live in because stuff like high-fructose corn syrup is everywhere...from the cereal and juice you have in the morning, to the fruit dip you snack on, to gravy on your lunch, to that soda you have as a snack, to the exercise drink you have after the gym, to the sauce on your dinner and your salad dressing. It really is a mainstay of consumer packaged foods and beverages because of it's availability, functionality, and cost.

You may scoff and say that you've lived all your life not worrying about these two ingredients, but that's your prerogative. What I do know is that cancer and obesity are killing off people I love and I don't want that to happen to me, those in my circle, associates of Kahiki, or our customers.

I have a few simple words of advice:
1. Be AWARE of what you put into your body (in this case, hydrogenated oils/trans-fats and high-fructose corn syrup) and take RESPONSIBILITY for the consequences.
2. In moderation, most anything is just fine...just be conscious of it! Ignorance is bliss (not to mention downright stupid).
3. Exercise! Even a 5-10 minute walk daily will help add years to your life.

TT

Our Flaxseed Egg Roll scored 97 in Supermarket Guru

We scored a 97 out of 100 for our new Flaxseed Vegetable Egg Roll by Supermarket Guru! Here's the review, yummmmm! Link: http://supermarketguru.com/page.cfm/36941

Check out Kahiki's review on Heat Eat Review

Here's a Feb review of our Tempura Chicken Nuggets from Heat Eat Review, the popular blog of frozen/packaged food products! Link: http://heateatreview.com/category/brand/kahiki/

Thanks for the kudos.

Tim

Kahiki Superstar

"Superstars": C.E.O. profiles 15 of the best and brightest Central Ohioans in the categories of General Management, Human Resources, Research & Development, Sales & Marketing and Finance & Accounting. Find out who these men and women are, and what makes them stand out, in the April issue of Columbus C.E.O., on newsstands now.

So here's a win for Kahiki: I was named a "superstar" in Columbus CEO. What an honor! I'm flattered to be among such a top-talent listing! I hope all the customers and associates of Kahiki are proud. Alan Hoover, our President & COO, reminded me that this week marks my second year at Kahiki! Wow. It feels like the first year still, with so much potential for this company -fueled by our customers and associates- to blaze the trail for packaged Asian foods. There's still so much to improve, so much to learn, and so many goals yet to accomplish -for both Kahiki and for me personally. I promise myself and all our customers that until the day I wake up and am not excited about what Kahiki does, I pledge I will continue to help improve this great company making it -and all the associates that power it- the true superstar.

So thank you to all the customers that are loyal to Kahiki products. Please make sure you are vocal either via this blog or by contacting us directly at www.kahiki.com/contact/. I want to hear from you!

TT

Check out Mom in 1980!

While I'm digging photos out from the past, here's one of Mom cooking up some of Kahiki's original recipies in 1980! THIS is why we are not just any ordinary frozen food company! We are a company with legacy and w/ soul -embodied today as the Aloha spirit!

TT

Check me out! Age 5.

Here's me in front of the old Kahiki jeep at age 5. I look so well-behaved! Hehe.

Picture from ExpoWest 2008

Here's a picture of the team at ExpoWest, the industry's largest all-natural and organic trade show...

Does anyone drink Sake?

1. Does anyone drink Sake? I may be going out on a limb here to even write about it, so let's see what you think!

2. If so, how Well Do You Know Sake? I'm a new fan of Sake and am experimenting...

For those of you who don’t know, sake is a Japanese alcoholic beverage made from rice. Just like wine, sake is an important factor to having a complete Asian meal. It enhances the flavors in your dish and there are many different kinds to compliment a variety of meals.

My personal favorite sake , and one that is a good choice for wine lovers, is Ryon by the Wakamiya Brewery in Kyoto, Japan....I tried this at a recent Japanese wine and food festival...yum! Ryon has a pomegranate flavor with tangerine overtones and a smooth finish. This sake should be served chilled and goes great with various dishes hosting a sweet and sour sauce.

What’s your favorite sake and what do you like to pair it with?

What do you think about our new single-compartment tray?

Have you eaten our single-serve entrees that come now in a single-compartment tray? What do you think? I want to hear from you!

Tim

Do you eat "healthy" Asian food or not?

I'd like some general comments about how you eat "healthy" food, especially if it's frozen. I know I try to eat as healthy as I can, which amounts to about 80% of my weekly meals. The other 20% is loaded with burgers, steaks, and ice cream! Our tempura chicken is breaded and fried, which isn't the best for you...but as many of you already know, it is DELICIOUS! Plus, I'm pretty knowledgeable about nutrition, ingredients, and what works/doesn't work for my body. My wife on the other hand is not as aware, so she is learning. Around the office, we've started a "biggest loser" contest! It's tons of fun and the associates are really into it. I'm proud and excited to see folks exercising and eating with more awareness.

How about you? There are no right or wrong answers. Keep in mind that if you do eat bad, you should be vocal and proud that you do! It might be the end of you, but you'll be happy doing it! My father let his diet and exercise go and that's how he passed...but he was so happy doing it. I know he doesn't regret one bite.

Tim

Celebrate Chinese New Year!

Chinese New Year begins on 2/7/08 this year. According to the lunar calendar, it's the year 4706! Wow. For most of February, millions of people will celebrate with big feasts, lantern festivals, fireworks, dragon dances, and LOTS of food! Here are some ideas to join the fun!

1. Chinese Dumplings or Wontons are a GREAT way to get family together and do some bonding. There's a lot of fun in actually making the wontons. In fact, I was in Sausalito this weekend with friends this weekend and we spent an afternoon doing just this!

Here's my favorite recipe:

• 1/2 pound ground pork, mince finely w/ knife
  
• 1/2 pound medium shrimp, shelled and deveined, mince finely w/ knife
  
• 2-3 water chestnuts, diced for some crunch
  
• 1 tablespoon fresh ginger, finely diced
  
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce
• 1 tablespoon rice or wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• White pepper to taste
• Touch of salt to taste
  
• Wonton wrappers, purchased from the refrigerated section of your local specialty or Asian market
• Bowl of water, keep handy for wrapping process
  

1. In a medium bowl, combine all ingredients except wrappers, stir this filling very well
2. Hold a dumpling wrapper flat in one hand and place about 1 tablespoon of filling in the middle of the wrapper. Be careful not to overfill. Dab a wet finger along the outer edge of wrapper. Fold wrapper up like a taco. Pinch edges together at top, so they stick together. Make sure not to get any filling caught between the edges. Sealing the dumpling is important, don't worry about shape so much.

3. Boil in water 3min to cook if fresh or 6min to cook if frozen. Strain and serve w/ soy/vinegar/sesame oil sauce! Or add to a soup!

4. If you wish really impress your friends, cut your dumpling time by 1-2min. Strain and add to a non-stick that you've pre-oiled w/ sunflower or canola oil. Arrange so that the "butt" or the flat part of the dumpling is on the bottom. Put over medium heat and cover. Let cook for 2min and then add 1tablespoon of water. Remove from heat and flip the whole thing onto a plate, just like a big hash brown. Serve and enjoy w/ sauce!

Delicious! More to come soon.

Tim

New Products coming!

Happy Holidays and Merry Festivus everyone! It's my favorite time of year (except my annual sailing vacation) again! We are totally excited to announce a number of new products, including 4 family-size meals, a revolutionary egg roll package that will make your stomach humming eggggg roollllll on your way home from work, and some yummy Kahiki Naturals products that use great ingredients like flaxseed, a natural source of Omegas! Get smart!

Stay tuned for more information to be announced in the next 30 days.

Tim Tsao

What can we do better?

Tell me! I want to hear from you. What can we do better? What else would you like to see from us? I'm all ears...

-Tim

Quick, Good, Kahiki!

When we're not making frozen food, we are upstairs playing ping pong and coming up with new jingles for our brand. What do you think? This is Fred Niebauer, our VP Finance, at his best!

~Tim

Coupon error

Many of you have received a "coupon error" upon watching the video on our homepage. This is actually intentional, for the interim. We got bombarded a month ago by 26,000 coupon-watchers that landed directly on the coupon page and skipped the video altogether. Some clever folks out there figured how to cheat our system! Unfortunately, we're not going to honor these requests. If we did, we'd be suckers and we'd be out of business, not to mention condoning these coupon sites that cleverly but unfairly cheat the system. It's bad for others too because we have to take the coupon down altogether!

So, if you are legit and trying to watch the video, our sincere apologies. Write us an email on our form telling us you watched the video and we'll be happy to send you a coupon.

Tim

Desiging easy-to-use and attractive packaging!

When we bring you a product, we go through a pretty thorough design and inspection process t make sure the colors POP and the packaging is easy to use. Here's a pic of our Kahiki Naturals design team inspecting a carton print run.

Let me know what we can do better to make our cuisine even more attractive and easy to use!

Tim

Coupon error

We had a run of our updated packaging that contains an print omission. We state on the box that a 55-cent coupon is included inside. The coupon was accidentally not printed by our supplier and we apologize for that error. We will gladly send a 55-cent coupon to those that purchased the product but are missing the coupon.

Please email customerservice@kahiki.com with your name and postal address and we will send it right away. Or, use the form at our website, www.kahiki.com.

We again apologize for this unintentional error and regret any inconvenience (and fustration) we may have caused.

Tim

Tim Tsao
VP Sales and Marketing
Kahiki Foods

Kahiki quality thoughts...

From our inception, we have been committed to restaurant quality foods...after all, we were a world-famous restaurant at one time. Some folks in our plant have been with us for over 25 years, having first worked in the kitchen of Kahiki or some of our other restaurants.



These folks love Kahiki and especially the food they make. They take special pride in ensuring that the products adhere to the highest quality, restaurant quality. Through the years, they have had to trade in their woks and hand-rolling egg rolls for process know-how and large-scale recipes to accommodate our national business.



They have also learned that as a manufacturer, safety comes first. Then quality comes next. Quality is built-in from the moment they think about the recipe to the bench trial to the freeze tests to the product cutting comments. We take great pride in our quality and promise to each and every customer that our product is the highest quality Asian frozen product they will ever have purchased.



If you are reading this and have tried our foods, thank you. If you haven't go out and buy some...it's truly great stuff!

Powered by ScribeFire.

Kahiki Merger Announcement

You might have seen the recent announcement that we are going to be acquired by ABARTA. We will continue to provide you and all our Kahiki fans with the best frozen Asian foods in the freezer. This is an exciting development for Kahiki that will help us achieve more distribution and get better products out the door. Externally, it will be business-as-usual. Internally, we are going to shift into high gear. There's so much to do to make us a better business, so much competition ready to take share from us, and so many wonderful Asian foods to bring to your local grocery store.

For our consumers, I promise that all the folks here at Kahiki will continue to put passion and the Aloha spirit into everything we do so that you are enjoying restaurant-quality, innovative foods. I take your comments and feedback very seriously, including reviewing every comment that comes into us via the web. So, speak up! Let me hear what's on your mind!

Mahalo!

Tim

Live from ExpoWest

Live from the start of expowest, the biggest natural/organic show in the US. We love good food that is healthy! What a great turnout. We are seeing lots of industry friends and lots of customers. The strength and breadth of the natural/organics industry is remarkable. Glad we are a part of it! --Tim

Our Egg Rolls vs. the competition

Did you know that our Egg Rolls are the best because:

1. We NEVER use any fillers such as Texturized Vegetable/Soy Protein. Many of our competition use TVP/TSP to create "fill" or weight. Fill is cheaper than chicken!

2. In our egg rolls, we use only white meat chicken! Some of our competition use a mix of white-dark which is less expensive (and less healthy) than all-white breast meat.

3. Our recipe is the original recipe from the Kahiki Supper Club, the famous restaurant that was named one of the top 10 "World's best Polynesian restaurants." See what our restaurant fans loved so much in our egg roll and try one yourself!

We are proud that no one else can put these three value propositions to work for you...only Kahiki, the BEST! Asian frozen foods. We are tenacious about quality and the pursuit of satisfying our customers.

TT

New packaging!

We've got new packaging coming soon! This will be cycled into our existing line during the next 30-90 days.

Looks good! Great job team of pulling this and all the rigorous USDA approvals together!

TT

Chefs rate Asian appetizers most popular item for 2007

Columbus Disptatch Business - What’s in, out in world of food?
Saturday, January 20, 2007

Forecasting trends for the new year is an annual rite. According to 1,000 chefs surveyed by the National Restaurant Association, these items are among those expected to be popular this year in the food industry: Asian appetizers; espresso/ specialty coffees; exotic mushrooms; flatbread; fresh herbs; Mediterranean cuisine; organic produce; pomegranates; salts; and specialty sandwiches. These items are expected to be out this year: Blackened items; catfish; Ethiopian cuisine; fruit soups; German cuisine; low-carb items; meat salad; okra; soda bread; and vichyssoise.

Frozen Food Age Article - Kahiki Foods featured

Full article: http://archives.frozenfoodage.com/publication/article.jsp?pubId=1&id=215

Frozen Food Age: "Asian Still Growing"
A popular favorite with consumers, the Asian segment continues to post profits
By Gail Fleenor

......Kahiki Foods offers entrees for one or two plus 32- and 42-oz. family/club size entrees in a variety of flavors including Tropical Sweet & Sour Chicken for one, Sesame Orange Chicken for two, and Beef and Broccoli for families. The company's new all-natural line features several new entrees....

With rising sales figures and hungry consumers who are intrigued by the flavors and ingredients of Asian appetizers, entrees and seafood dishes, evaluating freezer space for this booming segment should lead to easily added profit.

Kahiki's All-Natural Line: Premium Food for Health-Conscious Consumers
Why was a major manufacturer of Asian frozen foods making a presentation at a recent natural and organic trade show? Kahiki Foods, Gahanna, Ohio, announced a new all-natural line, noting that it's the "first frozen food manufacturer to launch a full line of Asian entrees and appetizers in the natural/organic category."
According to Tim Tsao, Kahiki Foods' vice president of sales and marketing, the company has taken popular flavor profiles such as General Tso and Teriyaki and created new, all-natural entrees. New wraps made with white-wheat flour are now offered in Kung Pao and Mandarin Orange flavors, and a vegetable egg roll using shitake mushrooms and edamame was created.
Ingredients in the new line include antibiotic-free chicken, Coleman-brand fire-grilled all-natural beef and brown rice, plus unique ingredients like lotus root, yellow haricot verts and wood-ear mushrooms. "The line has 100% natural ingredients, no artificial additives, colors or preservatives, zero trans fat, no GMO and lower sodium levels," says Tim Tsao, vice president of sales and marketing.
Kahiki's all-natural line was developed based on the opinion of consumers.
In a recent third-party survey (commissioned by Kahiki Foods) of frequent Asian frozen meal consumers, "taste," "quality," "value" and "healthy/good for you" were listed as the most important reasons for choosing among brands.
"Kahiki always ranks very high with consumers when it comes to taste and quality, but now we are able to satisfy the health-conscious consumer with the same restaurant quality that mainstream consumers have come to expect from us," says Tsao.

Kahiki at NFRA

Here is a pic of the team at National Frozen and Refrigerated Foods convention Taste of Excellence earlier this year. We want to thank NFRA for the excellent job they did (again) in setting up this classy event. The NFRA convention is where the trade collaborates on the upcoming year's promotions, national campaigns, and retailer-to-manufacturer relationships.

This is how companies like ours ensure that we deliver great products to your local grocery freezer.

Jeff & Tim at ExpoEast - Kahiki Naturals Launch

Here's my brother, Chef Jeff, and I at the ExpoEast show earlier this year where we launched our Naturals line. The product line was SO well received. I couldn't be happier at the team that brought this to market and our continued execution of this beautiful line of products. They really are the best foods we've ever made!

Asian Invasion Or Evasion? (Refrigerated & Frozen Foods Retailer)

Asian Invasion Or Evasion?
By DENISE LEATHERS

Still underrepresented at retail, space gains in Asian foods don’t keep pace with dollar growth. The result: lost sales opportunities.
From popular chains like P.F. Chang’s and Panda Express to the mom and pop take-out joints popping up in towns across America, Asian restaurants are almost as ubiquitous as McDonald’s. And slowly but surely, say manufacturers, that awareness is translating into growing sales of Asian foods at retail.
Figures provided by Schaumburg, Ill.-based ACNielsen indicate dollar sales of Oriental frozen dinners and entrees in U.S. food, drug and mass merchandise outlets (excluding Wal-Mart) expanded 3.1% over the 13 weeks ending June 17, while sales of Oriental frozen meal starters/stir fry kits jumped 5.3%.
But according to manufacturers, the category could be doing a lot better if it got the space it deserves.
“Asian is such a popular flavor profile right now,” says Gary Barnett, vp of marketing and sales at Houston-based Amy Food. “But it’s underrepresented (at retail). It’s not even close to what it should be.” If retailers want consumers to buy Asian foods in their stores instead of at a restaurant, he adds, “They have to expand the category.”
Part of the problem, continues Barnett, is a misconception over exactly who purchases refrigerated and frozen Asian foods. “Buyers often say, ‘Well, we don’t have a large Asian population here.’ And I say, ‘That’s great, because that’s not who we’re selling to.’ We’re selling to everyone else, the people who can’t prepare Asian themselves at home.”
New Formats & Flavors
According to manufacturers, Asian foods are already so well-established that consumers are now looking for new ways to consume them. As a result, “We see a ton of innovations coming down the pike in terms of both delivery systems and flavor profiles,” reports Tim Tsao, vp of sales and marketing at Gahanna, Ohio-based Kahiki Foods, Inc.
With regard to the former, Asian-style wraps are particularly hot right now because they tap into on-the-run consumers’ need for portability. Best described as “eggroll meets entrée,” wraps often contain the same ingredients as traditional Asian entrées – rice, protein and vegetables – but it’s all wrapped up in a wonton skin so it’s more convenient. After all, says Barnett, “It’s hard to eat a rice bowl while you’re driving down the freeway.”
When it comes to flavors, traditional choices like teriyaki, sweet ‘n sour, General Tso’s and orange still rank as favorites. But, “Consumers of all ages are demanding bolder, more intense flavors,” reports Joe Zalke, partner/managing member at InnovAsian Cuisine, Kent, Wash. “So, flavors such as kung pao, Mongolian, spicy orange, lemon, Thai peanut and lemon grass are achieving greater notice.”
Consumers are also seeking more natural options, a trend manufacturers say is here to stay. Fortunately, many Asian foods are relatively “clean” to start with, making the transition to better-for-you a little less difficult. In fact, Discovery Foods’ “regular” Ling Ling brand potstickers were already so close to being all-natural that the Hayward, Calif.-based company decided to go the extra step and convert the club pack to all-natural, reports Joanne Sheehy, vp of marketing. The move makes sense, she explains, because it attracts new, health-conscious buyers to the product and rewards current buyers with an upgraded product.
For other manufacturers, however, upgrading to all-natural comes at a higher cost. For example, Kahiki plans to roll out its own line of 12 all-natural entrees and appetizers this fall, but they’ll likely sell at a 30-40% premium over their conventional counterparts. “That’s the challenge,” says Tsao.
'Not Price, but Value'
But, adds Barnett, “It’s not always about price but value. If you add an all-natural product, you add a convenience. When you charge a price consumers are willing to pay, then they’ve gotten a bargain.”
The other significant trend in Asian foods is the introduction of new package sizes. While single-serve entrees have been a category mainstay for years, many manufacturers are considering opportunities in family-size meals. But in the Asian frozen snacks and appetizers category, where big packages are the norm, just the opposite can also be true. Recognizing that frozen snacks and appetizers aren’t just for parties anymore, and that many consumers prepare a few at a time for a snack or mini-meal, Discovery Foods recently introduced “Snack Attack Packs.” The four single-serve SKUs microwave in just a minute “so they’re really geared to snacking,” says Sheehy.
The question of how and where to merchandise Asian foods seems to depend on the product in question. For example, manufacturers of Asian snacks and appetizers want to see them sold alongside other frozen snacks and appetizers, whether Asian, Italian or Mexican – not with other Asian foods. “We recognize that greater growth opportunities lie outside of traditionally defined ethnic segments…” says Tom Bierbaum, director of marketing at Bloomington, Ill.-based Schwan’s Consumer Brands. In fact, he continues, the company went so far as to restage its Pagoda line of Asian side dishes as Pagoda “Asian Sensations” frozen snacks and appetizers, at least in part to convince retailers to merchandise them with “mainstream snacks” rather than as part of the more narrow ethnic side dish category.
Dedicated Section Needed
Integration makes sense in frozen snacks and appetizers since two-thirds of the category is represented by “ethnic” varieties. But manufacturers of other frozen and refrigerated Asian foods prefer to display them together. “Like grocery merchandisers,” says Zalke, “frozen food and deli merchandisers need to carve out a dedicated Asian section” to “enable” buyers of Asian foods and offer “a more consumer-friendly shopping experience.”
“In center store,” continues Tsao, “retailers often use signs to designate different ethnic food sections – Italian, Mexican, British, etc. Why not implement a similar set-up in frozens?” Yes, he admits, retailers would face some opposition from category captains unwilling to split up their mix by pulling out ethnic items, but both the category and consumers would benefit in the long run.
Regardless of which approach retailers take, manufacturers also stress the importance of cross merchandising Asian foods with popular “go-withs” in other parts of the store – rice, sauce, fresh and frozen vegetables, protein. “Asian food is still, in many instances, an impulse purchase,” says Zalke, so anything retailers can do to get it in front of consumers will only help.
Promote Year-Round
When it comes to promotion, says Zalke, retailers need to think beyond Chinese New Year. Because Asian flavors can be blended with every protein and vegetable, “Promotions involving Asian flavors can span the entire calendar year.” For example, Asian snacks and appetizers for the Super Bowl or holiday entertaining, low-cal Asian entrees in January when consumers are starting their New Year’s diets, frozen meal kits that can be combined with fresh vegetables picked at the height of summer. And the list goes on and on.
“And how about ‘It’s Asian Tonight!’ meal deals,” adds Tsao, citing the success of Mexican “fiesta” nights in many supermarkets.
Sheehy also urges retailers to include Asian foods in Frozen Food Month events, especially in combination with an FSI or in-store coupon. Pulling together with other manufacturers for a single promotion “makes the frozen aisle a focal point and communicates a lot of variety to the consumer,” she explains. “I prefer those to doing a promotion on your own and trying to break through the clutter.”
“Any retailer can become a destination for Asian foods,” concludes Zalke. “They just need to make a stronger commitment to giving Asian a prominent place in their merchandising calendars, schematics and menus.”
Manufacturers say stores with club pack sections would benefit by putting them adjacent to snacks and appetizers because so many of the large-size items are snacks and appetizers. The theory is that if club packs were beside the frozen snacks and appetizers, retailers could probably get a lot more consumers to trade up to the larger sizes.
7 Steps to Better Sales Asian Foods
1. Look at space to sales; is the category under-represented?
2. Consider a dedicated Asian section, as there may already be for Italian or Mexican foods.
3. Remember that you don't need a sizeable Asian population to sell a lot of Asian foods.
4. Promote Asian-style wraps that fit with "on-the-go" eating trends.
5. Look for new packaging sizes, and launches of upscale, all-natural items.
6. Cross-merchandise popular "go-withs" such as rice, sauce, fresh and frozen vegetables, and proteins.
7. Promote year-round especially snack items that fit well with Super Bowl parties and other events.
ASIAN FOODS SCORECARD
ACNielsen's snapshot of sales in supermarkets, drug stores and mass merchandisers (excluding Wal-Mart) for the 13 weeks ending June 17, 2006, vs. the same year-ago period.
• DOLLARS
Frozen dinners, Oriental: down 4.4% to $6,216,224
Frozen entrees, Oriental: up 3.1% to $119,714,422
Frozen/Refrigerated meal starters, Oriental: up 5.3% to $5,731,437
• UNITS
Frozen dinners, Oriental: down 8.9% to 2,408,792
Frozen entrees, Oriental: up 1.0% to 46,171,014
Frozen/Refrigerated meal starters, Oriental: up 2.4% to 1,655,133
• EQUIVALIZED VOLUME*
Frozen dinners, Oriental: down 9.2% to 1,817,028
Frozen entrees, Oriental: up 0.4% to 34,463,128
Frozen/Refrigerated meal starters, Oriental: up 1.1% to 2,196,658
*Unit volume on a 16-ounce basis

Kahiki Restaurant Restaurant Tribute - linked site

I happened to stumble upon this interesting site of the demolition of the Kahiki restaurant from 2001. We still have THOUSANDS of loyal fans out there that write to us and still purchase our foods. Thank you, THANK YOU, for your continued loyalty. We can’t do what we do without your business! Mahalo!

Link here: http://www.haxan.com/kahikisalvage/

-----------------------------------------------------------------

Tim Tsao

VP Sales & Marketing

Washington Post: Trader Joe's Article

Interesting article about Trader Joe's, a unique store we at Kahiki admire very much for their culture, quality of products, and customer following!! The food sounds so good! -Tim




Joe, I'm Back. All Is Forgiven.There Are Reasons This Quirky Store Has a Cult Following
By Walter NichollsWashington Post Staff WriterWednesday, October 4, 2006; F01
Back in the fall of 1998, when the specialty grocery Trader Joe's opened its first three Washington area stores, I couldn't wait to grab a cart and fill it with the foods my California friends had raved about. I, too, would snack on fistfuls of cheap colossal cashews while sipping drinkable $2 wine.

For so many years I'd heard about Joe's, the bargains and the cult following. One pal likened the store to an adult version of a candy store, filled with irresistible impulse buys.
Still, what an odd little wood-paneled space, I remember thinking that day in Baileys Crossroads. And what was with the staff in the retro Hawaiian shirts? Up one aisle, down the other and done. This wasn't one-stop supermarket shopping by any means.
There was not much to speak of in the way of produce. From shelf to shelf, in place of familiar name brands, there were unfamiliar private-label bags and boxes. But if I needed a fancy frozen dessert, I had come to the right spot. And it was impossible not to notice the low prices on a wide selection of imported cheeses, good-quality nuts, coffee beans and just about everything in sight.
But later that day, after sampling 18 different dips, salsas and spreads and deciding that even the best was mediocre, I planned not to return.
I did like the idea of having a variety of healthful dried fruits and nuts in the pantry. The bargain beer and wine were a definite draw. But I live in Georgetown. These stores were in the suburbs. And, anyway, there was no shortage of nuts in the city.
Now, however, the equation has shifted. Joe opened a new store in the West End this summer, at 2425 L St. NW, a short walk from my apartment. And I decided to give the Trader another try.

* * *

Joe's last name is Coulombe, but he no longer owns Trader Joe's. As the story goes, in 1958 Coulombe started a chain of convenience stores, similar to 7-Elevens, in the Los Angeles area and called them Pronto Market. As the chain grew, he added assorted epicurean products and nautical nuances to set his stores apart from the competition. In the mid-1960s, first at a Pronto in Pasadena, he changed the name to Trader Joe's.
In 1979 Coulombe sold the stores to Aldi, an international discount chain based in Germany with more than 5,000 stores in Europe, the United States and Australia. The privately held Trader Joe's, headquartered in Monrovia, Calif., operates more than 250 stores in 21 states.
Thirteen of those stores are in the Washington area, including the West End location that has attracted long lines of, in particular, George Washington University students. A company spokeswoman says there are no plans to open additional stores in the District through 2007. But in the greater U Street neighborhood, a grass-roots petition drive is underway to attract Trader Joe's and claims to have picked up more than 1,200 signatures in two months. The faithful can find it at http://www.wewanttraderjoes.org/ .

The notoriously secretive company grants few, if any, interviews and refused The Washington Post's request for permission to take photos inside its stores. From its Web site ( http://www.traderjoes.com/ ) and monthly Fearless Flyer newsletter (available at the stores), anyone can learn that the company's basic philosophy is to sell high-quality products at affordable prices.

There are no sales, and the Trader rarely advertises. Prices are kept low, the company says, by the large volume of private-label products bought directly from manufacturers that eliminate distributors, better known as middlemen. And as any frequent Joe's shopper will tell you, products can come and go with no explanation.

For fervent fans, the best way to follow what's available and to separate the good products from the bad might be the online message boards, blogs and unofficial Web sites devoted to all things Joe. For example, at http://traderjoesfan.com/ you can join in discussions on more than a dozen topics or, say, share the joy of a first bite of the new chipotle ranch fries.

* * *

In the spirit of giving the Trader another try, my plan was to have an all-Trader Joe's dinner party for four. And in the end, everyone enjoyed the appetizers, main course and dessert. But I had to change the way I normally shop.

On a recent Friday afternoon, the West End store was buzzing with customers. The convenient underground parking was a big plus. And I liked the welcoming, apartment-size houseplants and fresh-cut flowers at the door.

Heading straight to produce, I found that Joe is still struggling with how to do fresh. Nothing was appetizing. Lackluster salad greens dominated. Bags of mache were black slime, the celery had a brown tinge, and containers of a tropical fruit were spotted with mold.

I was thinking, if this is the way they present their vegetables and fruits, there is no way I would buy the fresh beef or chicken. And that's why I headed to the frozen-foods case. Freezer and shelf-stable is, apparently, what Joe does best.

This would be an all-previously-frozen dinner. That night, into the oven went the lemon grass chicken sticks -- Thai-style spring rolls. Ten minutes later we were dipping the crisp, crunchy little logs in tamari sauce. They were really pretty terrific and bursting with lemon grass flavor.

A thin-crust vegetarian pizza that hails from Italy was one of the best frozen pies I've tasted. The big favorites of the evening were the luscious, beautifully seasoned soft pot stickers, imported from Thailand. Boy, were they good. Next time, I'll pass on the dull-tasting Indonesian-style rice and vegetable medley. That was not frozen Joe at his best.
But at $6.99 per pound, the thick Australian farm-raised lamb loin chops were an excellent value and delicious to boot. Why would anyone pay more? No one at my table would drink the $4 Argentine malbec. Next time, perhaps, I won't just grab and go.
Yes, there will be a next time. Now I clearly know Trader Joe's strengths as well as its weaknesses. I understand how such a store can fulfill my shopping needs. There is room for Joe in my life. And besides, I forgot to buy the colossal cashews.

© 2006 The Washington Post Company

Kahiki Launches All-Naturals Line of Asian Products

Today in Baltimore, we launched a new line of products that takes us into an exciting new direction of health & wellness.


KAHIKI INTRODUCES ALL-NATURAL LINE OF ASIAN FROZEN FOOD

PREMIUM FOOD FOR HEALTH-CONSCIOUS CONSUMERS

Today, at the ExpoEast Natural and Organic Trade Show in Balitmore, MD, Kahiki Foods, Inc. (OTCBB: KSCI), a leading manufacturer of Asian frozen foods, announced a new all-natural line of frozen Asian foods. Kahiki will be the first frozen food manufacturer to launch a full line of Asian entrees and appetizers in the natural/organic category.


The product line-up will include seven delicious items that range from 9.5 to 13.5 ounces, have a suggested retail price of $4.59, and are packaged in 100% recycled paperboard:
General Tso’s Chicken with Hibachi Fire-Grilled Antibiotic-Free Chicken, served with Brown Rice
Mandarin Orange Chicken with Hibachi Fire-Grilled Antibiotic-Free Chicken, served with Brown Rice
Szechuan Peppercorn Beef with Coleman®-brand Fire-Grilled All-Natural Beef, served with Brown Rice
Teriyaki Mixed Vegetables with Authentic Chinese Vegetables, served with Brown Rice
General Tso’s Chicken Wraps with Antibiotic-Free Chicken, served with White Whole-Wheat Wraps
Kung Pao Chicken Wraps with Antibiotic-Free Chicken, served with White Whole-Wheat Wraps
Vegetable Shiitake Egg Rolls, featuring Shiitake Mushrooms and Edamame

Attributes of the product line include: 100% Natural Ingredients; No Artificial Additives or Colors; No Preservatives; Minimally Processed Ingredients; Zero Trans At; GMO-Free Ingredients; and Lower Sodium Levels.

Tim Tsao, Vice President of Sales and Marketing, comments: “Our teams have put forth an unprecedented attention to detail with this line. We are very proud to say that these are the best-tasting, best-for-you creations our company has ever produced.” He goes further to say, “These products are also significant because this commitment to health and wellness –evidenced in ingredients, nutrition, and formulation– will soon be seen in our mainline products.”

In a recent third-party study of over 800 frequent users of Asian frozen meals, “taste”, “quality”, “value”, and “healthy/good for you” were the most important attributes when choosing between brands. Tsao comments, “Kahiki always ranks very high with consumers when it comes to taste and quality, but now we are able to satisfy the health-conscious consumer with the same restaurant quality that mainstream consumers have come to expect from us.”

Visit Kahiki Foods at ExpoEast, Booth #4305, October 4-7, Baltimore, Maryland.

From Mandarin to Szechuan

From Mandarin to Szechuan

China is taking a lead role on the world business stage. What style of Chinese cuisine might become the next big trend?

To view the entire article click here

Frozen Food Age article

Frozen Food Age

Updated: July 28th, 2006 12:25 PM PDT

High Expectations

Shoppers in the Asian segment want restaurant quality entrees and appetizers with healthy, natural ingredients.

By Howard Riell
Associate Editor

Ask makers of frozen Asian food what Americans are looking for and they invariably mention P.F. Chang's China Bistro -- a chain of 130 full-service bistro restaurants offering items like Chicken in Soothing Lettuce Wrap and Szechwan-style Long Beans inspired by five culinary regions of China.

What they're saying is that shoppers are ready for – in fact, are demanding, and are willing to pay more for – higher quality, restaurant-like entrees and appetizers, and if they're on the healthful side, so much the better.

The Asian segment has its work cut out for it.

"We continue to look at restaurants like P.F. Changs and Pei Wei to assess where the consumer trends are going in the restaurant segment and then try and give consumers those same choices in retail frozen," says Steve Beck, vice president, VIP Foods, Tulsa, Okla., which markets the Tai Pei brand. "New flavor profiles can go from coast to coast in a matter of weeks now with national and regional chain restaurants."

One constant in both the restaurant and frozen food businesses, says Beck, is that "expectations continue to increase. When we design new items we are not comparing them only to competitive frozen items, but to restaurant menus as well. Tai Pei can replace some traditional carry out and result in incremental sales for retailers."

VIP has continued to keep the Tai Pei line fresh with new products that give consumers "the variety that they demand," says Beck. The newest additions are Shrimp Fried Rice and Sweet and Sour Shrimp, which bring the number of items in the line to 16. "We felt that we were under-SKU'd in shrimp items, and we expect both of these items to be in our top five within 12 to 18 months," Beck predicts.

"I just don't see the category having much innovation," says Jeff Krause, president, RT Foods Inc., Scottsdale, Ariz., which markets Tiger Thai brand frozen food. "I don't see retailers having much interest in the category." He admits he is "not sure" what it would take to generate some excitement.

"There are certain items that consumers are familiar with, and that they eat when they go out to a restaurant," Krause says. "That's what they're looking for in a grocery store, and I think that's been proven over and over again. That's where most American consumers get their meal and snack ideas from, from restaurants – particularly in the frozen food section."

The frozen food manufacturer's job, then, is clear, Krause says. "If you can recreate products that they're familiar with in the restaurant, and have them at least somewhat comparable to restaurant quality," that's what will excite consumers.

RT Foods, founded in 1993, produces, imports and distributes handmade Japanese tempura and breaded shrimp for foodservice and retail markets. In 1997 the Tiger Thai brand was launched for the retail channel.

'We Follow the Restaurants'

"We follow the restaurants," says Tim Tsao, vice president of marketing, Kahiki Products, Gahanna, Ohio. "What we see in the restaurants is that there is increased use of all-natural, organic-type ingredients." But it's what he is no longer seeing that may be most telling: many restaurants, he says, are "starting to not advertise or even tell the customer that their ingredients are organic. It's become just part of the day to day [experience]. That's hopefully what we are leaning toward doing: bringing that facet into day-to-day operations."

To accomplish that, Kahiki has undergone an across-the-board reformulation of most of its products to, as Tsao puts it, "make them cleaner." Starting this fall, shoppers will find "an increased lean toward more clean ingredient profiles; simplified ingredient decks."

For example, a lot of Asian flavorings use things like oyster or soy sauces -- bold flavorings with multiple ingredients. "We've also taken out a number of ingredients, but have been able to keep the flavor profile. That's another trend out there," says Tsao, the son of Kahiki's late founder Michael Tsao."

He estimates that the number of ingredients in use across his line has been cut by about one third.

An example is Kahiki's popular General Tso's Chicken, which has been reformulated using miso in order to lower the sodium content. Adds Tsao, "We're doing that across the board; not with every product, but it's a push within the company to make all of our products more clean and just better for people."

Interestingly, Panda Restaurant Group, Rosemead, Calif., seems to have followed just the opposite direction. The company has decided to discontinue its Panda Express line of frozen Asian products, according to spokesperson Melinda Morgan. No reason is being given.

The Panda Express line was launched in grocery and club channels back in February 2004. It had debuted with two items: Beef with Broccoli and Mandarin Chicken, each of which had been rolled out earlier to Costco and Sam's Club stores.

Privately-held Panda Restaurant Group, which operates more than 600 restaurants, had worked together with Vernon, Calif.-based Overhill Farms, a value-added supplier of frozen foods to foodservice operators.

Category 'Underdeveloped'

"I think the category has a lot of potential today, but I also think it is underdeveloped," says Davey Lam, president, Tai Foong USA Inc., Seattle. "There is not much strong branding out there. I (also) don't think there is the quality of product out there. A lot of people are putting out what is pretty much Americanized Chinese food, but there is not much authentic fare out there."

Consumers know the difference, he insists. "People are still used to going to restaurants and to getting takeout." Success lies in "coming up with something as good as the quality they expect." Lam is convinced that American consumers are waiting for better quality, and are willing to pay more for it.

Tai Foong seafood products are available in three brands: Northern King, Northern Chef and Royal Asia. The Northern King brand presents a wide array of shellfish and finfish. Northern Chef and Royal Asia offer value-added products such as fish fillets, shrimp rings, crab cakes and pan-Asian appetizers and cuisine. The company's Dine Well brand is used in conjunction with the other three brands to designate products that have been processed naturally, without chemical additives.

This fall Tai Foong will launch a lightly-coated coconut shrimp item, as well as a crispy calamari ring and King Crab meat and lobster dumplings. All carry a SRP of $6.99 to $7.99. "Anything beyond that price point would, I think, be too cost-prohibitive for any customer to try," Lam suggests.

In late 2005, Tai Foong rolled out three Royal Asia products: Jumbo Kung Pao Shrimp Rings, Cream Walnut Shrimp and Sweet & Sour Shrimp.

Tai Foong aims to keep its ingredient statements "as short as we can," according to Lam. "We try and aim at the all-natural environment, and so most people don't have to worry about MSG or sodium benzoate or sulfites. In addition, our shrimp dumpling is handmade and very authentic."

Tai Foong is in the midst of redesigning its logo and overall package presentation. "I think green is the new black," says Lam, "so we are changing our whole product line with that new green face out there." The new packaging should hit store shelves early this fall.

A Paradigm Shift

Schwan's Consumer Brands North America Inc., Bloomington, Minn., which markets Asian Sensations, is also upbeat about the category.

"The restaging of Pagoda to Asian Sensations required a paradigm shift from the narrow category of frozen Asian products to the much broader category of snacks," says Tom Bierbaum, director of marketing, Asian Sensations.

"This positioning fits today's grab-and-go society which is really driving the growth and consumption of more portable, convenient foods," says Bierbaum. "The overall snack category growth is primarily being driven by ethnic snacks because consumers are seeking something more distinctive with a spicier product profile and more unique offerings.

"They want more trendy, adventurous snack options with flexibility so they can use them beyond traditional snacking, such as for casual entertaining or lighter meal occasions," he adds. "Asian Sensations line of appetizers, growing at nearly 40 percent, is a testament to this evolving consumption trend."

Bierbaum says aggressive consumer support given to Asian Sensations has contributed to the brand's excellent first year results and has helped to assert Asian Sensations as a category leader. "Since launching Asian Sensations, consumer and retailer reaction has been very positive," he says.

"A critical factor to the brand's performance has been the greatly increased distribution of Asian Sensations appetizers," says Bierbaum. "Not only did the Asian Sensations brand significantly grow in distribution, we also succeeded in our strategy to transition the product offering to the mainstream snack section.

"A key sign that the Asian Sensations brand is becoming more mainstream is that many retailers are beginning to shelve the line in the frozen snacks and appetizers section," he says.

Asian Sensations is introducing three new items this summer: Sesame Chicken Egg Roll, Teriyaki Beef Wonton and Buffalo Chicken Wonton.

Tsao believes that Asian cuisine has not yet become mainstream in the U.S. "As a category player, when we compete against lasagna, there's just no way. When we compete against macaroni and cheese, fried rice or a staple item like General Tso's Chicken is not top of mind." He hopes to educate consumers on the fine points of Asian flavorings via his packaging.

Kahiki's Egg Roll and Appetizer line includes three new varieties -- Chipotle-Lime Chicken Egg, Lemongrass Chicken Stix and Coconut Curry Chicken Samosas.

Kahiki also plans to expand its line. By late July, consumers will see a new 8.5-oz. Kung Pao Chicken item in a dual-compartment tray with rice and a packet of peanuts and Roasted Pork with Chipotle Pineapple Sauce item. "That's an example of Asian fusion for you," says Tsao, "with roasted pork flavorings and pineapple."

In addition, a new 45-oz. club pack of Lemongrass Chicken Sticks selling for $9.99 is about to hit shelves in Costco in Los Angeles. An 11-oz. size is already available in supermarkets for $3.99.

Eyeing the Ceiling

Recreating the restaurant experience has been RT Foods' goal all along, as signified by its tag line: "Restaurant Quality at a Supermarket Price." "If you look at the restaurant sector," says Krause, "I see more Japanese restaurants opening than Chinese," a cuisine he believes is "not as prolific as it once was. I just think people have become tired of it. Japanese seems to be very popular because of the health perspective."

He believes there is a "cap, or a ceiling, as far as what shoppers are willing to spend in the grocery store." There is only a certain segment of consumers who are "willing to spend that extra money. Grocery stores have to appeal to a wide swatch of consumers, not just the high-end shopper."

At least part of the responsibility for consumers' perceived lack of excitement with the Asian segment, Krause says, is the traditionally low opinion they have of frozen food quality overall.

"We get comments all the time from consumers, and the consistent theme is that they are surprised by the quality, and that their expectations were low," Krause notes. "Consumers who have bought frozen products haven't been that satisfied with them, and one of the biggest culprits has been seafood." He thinks there is "a lot of work to be done by retailers and by companies like ours to try and educate the consumer on the higher-quality products. It's not easy; it takes time."

"The trend is toward better quality products, larger-size shrimp, better flavor profiles," Krause concludes. "Those are the things consumers are really looking for. I think grocers need to pay more attention to that. There is a quality (level) that consumers will do repeat purchases on, and that's what it's all about -- finding the products that consumers will buy again and again."

Earlier this year, RT Foods announced the introduction of its new coconut shrimp item, which had been in development for two years. According to the company, it features an original recipe from the island resort of Samui in the gulf of Thailand. The item uses a gourmet belly cut shrimp with a light tempura batter and all natural coconut flakes, and comes with a mango chili plum dipping sauce. The new product debuted in several Costco regions around the country.

A couple of more new items – no information is yet available – are set for launch in this year's fourth quarter.

"The bottom line," says VIP's Beck, summarizing the segment's future, "is that consumers are demanding the same quality and innovation that they see in restaurants." And that is not likely to change.

Refrigerated & Frozen Foods article: Asian Appeal (Aug 06)

Refrigerated and Frozed Foods: "Asian Appeal" from June 2006

Click here: read article

#9 growth company in Columbus!

Kahiki placed 9th in "the list" of one-year revenue gain from 2004-2005. This, according to Columbus Business First, July 28th, 2006. Nice!

Kahiki Egg Rolls are the Best Selling Egg Rolls in America!

Kahiki Egg Rolls grow at 29% year-to-year...and that's the highest YtY rate among all of the industry!

The secret is fresh ingredients and lots of Kahiki Aloha spirit. Our employees put Tender Loving Care into each ER for you!

Try it today and become converted!!

Tell us what you think!

Tim Tsao

Kahiki Soccer Team wins tournament!! Champions!

The Kahiki/San Jose Soccer team completed a GREAT season and went undefeated to be the state champions! This winning team beat out 13 other teams and had no defeats for the entire season (only one tie) among a roster of other star teams.

Our employees are truly our family here at Kahiki and they carried the Aloha Spirit onto the field to have the highest standards of fairness and respect on the field among all the compeition. Their passion and pure athletic talent was rewarded with their trophy win!

Thank you for being part of the Kahiki family! Let's give a BIG congrats to our soccer team!

Welcome!

Aloha!
Post your product comments in this discussion...
Please post your comments about Kahiki Foods and our products. We view this blog frequently and take your comments seriously. Mahalo! --Tim Tsao, VP Sales & Marketing