Ken Whitacre
When we launched Deli Business over 25 years ago, many deli clerks were a one-step promotion above the cart boy, and the deli department was generally a tiny corner of the store that sold sliced meat, cheeses, salads and chicken.
Today, the simple deli has evolved into deli departments that still serve sliced meats, but often include high-end charcuterie, high-quality specialty cheeses, and prepared foods as good as any restaurant. The department has emerged as the star of the show, enabling retailers to attract the typical restaurant customer with the added value of lower prices, additional variety, and restaurant food without reservations.
Some retailers have added in-store, sit-down options offering full-service foodservice for quick meals. As the desire for high quality has grown, so has the deli department. As more of the food dollar moved to restaurants, the deli stepped up to the plate, answering the needs of today’s consumers and repositioning super-markets from a venue for staples to a contemporary, exciting experience. Retailers now commonly include made-to-order pizza and sandwiches, hot food bars, antipasti bars, sushi bars and Chinese takeout.
Today, everyone involved needs to be knowledgeable about food safety requirements, the characteristics of all products, and what makes them unique and special.
As happens with emerging industries, the level of professionalism from the entry-level clerk to department managers, supervisors, and directors has dramatically increased. The deli, cheese and prepared food departments are now the most technical sections in the store. The same holds true for the technical expertise of manufacturers, distributors, and anyone allied to the field. In no other department are the people working behind the counter expected to have such a wide range of expertise.
In this issue, we honor those industry professionals who have gone above and beyond in furthering the deli industry. The list includes those with expertise in deli, cheese and prepared foods. They come from all aspects of the industry. Every person has contributed to not just their “jobs,” but the industry at large. They have been nominated by their peers for their dedication, integrity and ethics.
Today, everyone involved needs to be knowledgeable about food safety requirements, the characteristics of all products, and what makes them unique and special.
Early on, the American Cheese Society recognized the level of skill required to take care of specialty cheeses, whether in retail or foodservice. They created the “Certified Cheese Professional” exam. To become a Certified Cheese Professional (CCP), it takes six months to a year of study as well as a documented length of time working in the cheese industry. The CCP designation is a premier rating, and CCPs are better compensated and rewarded.Charcuterie is up and coming, and it is part of the lexicon of the modern deli. The number of products included is extensive, and it requires a knowledge of history, care and handling, food safety, presentation and process knowledge. The International Dairy-Deli-Bakery Association (IDDBA) has created the unique opportunity to become a Certified Salumiere Professional (CSP), and it is open to industry professionals. The amount of knowledge required to pass the exam is immense.
Producing restaurant-quality food requires foodservice professionals who are certified nutritionists and chefs, often with specialties in large-scale food processing. Foodservice and prepared foods require even entry-level clerks to have safe food handling certificates. Many retailers who work in foodservice, either at a corporate level or often at a store level, are required to have documented experience and certified levels of knowledge. Often culinary degrees are required.
The deli industry has seen growth beyond anyone’s wildest expectations. The level of professionalism and subject expertise is unparalleled in the retail food industry. There are very few industries where employees are begging to use their personal time to study and travel. Vacations are used to work on farms, learn to make cheese or charcuterie, or study under a chef.
This year, at the New York Produce Show, Dec. 11th, at the Javits Center in New York City, Deli Business will sponsor a demonstration and seminar about charcuterie and cheese boards using the freshest produce available. Fromager, sommelier, and writer Max McCalman will teach and demonstrate how to develop a program to attract new customers, satisfy old customers and increase profitability for all. We hope you will join us!
