Sherri Thrower a Retail Food Service Consultant
Welcome to AskSherri-Deli411
Chef & Author Sherri Thrower
707.494.5051
First Consultation is Complementary*
Chef & Author Sherri Thrower
707.494.5051
First Consultation is Complementary*
MENU of Services
Recipe Research & Development. Using
Fresh/Seasonal & Local products
Marinating Raw Meat Program: Create "NEW" signature dishes seasoned for your customers! Recipe Cards that change seasonally.
Fresh/Seasonal & Local products
Marinating Raw Meat Program: Create "NEW" signature dishes seasoned for your customers! Recipe Cards that change seasonally.
Extensive Knowledge
of Local and European Cheeses
of Local and European Cheeses
Creative and Unconventional Merchandising is essential. Custom Displays need to look fresh, full and eye appealing at all times. Cross Merchandising and Sampling is essential to increase sales through out the store
Buying Specialty/Gourmet Foods locally produced
Kitchen Operations: Service and Workspace Solutions,
Productivity Training & Time Management Techniques. Costing out recipes "I will show you formulas for costing out menu's & recipes".
Food Safety & Sanitation Guidelines: Training all personnel on temperature
guidelines and proper food handling and Shelf-life Recommendations
Productivity Training & Time Management Techniques. Costing out recipes "I will show you formulas for costing out menu's & recipes".
Food Safety & Sanitation Guidelines: Training all personnel on temperature
guidelines and proper food handling and Shelf-life Recommendations
Waste Management, by utilizing all
products from
perishable areas of the grocery business
Staff Development: Team Building Strategies.
Recruitment, Training and Personal Achievement
Building Customer Service Excellence
(Creating Customers for Life)
perishable areas of the grocery business
Staff Development: Team Building Strategies.
Recruitment, Training and Personal Achievement
Building Customer Service Excellence
(Creating Customers for Life)
Packaging Defines your product! All packaged items need to ADVERTISE your LOGO!
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These are just some of the tools I use for success
to INCREASE your Bottom Line!
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to INCREASE your Bottom Line!
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My goal is to help Grocery Retailers within store deli's, bakeries,
salad and food bars, enhance their bottom line by providing assistance,
creating signature
dishes with a
personalized touch using local ingredients and seasonal flavors that are
custom and unique to each store.
I have 27 years experience as an Executive Chef and have extensive experience running upscale Deli's, Bakeries, Cheese Departments and Kitchen Operations. I am a graduate of the California Culinary Academy in San Francisco in 1987 and a member of the Sonoma County Culinary Guild.
I have 27 years experience as an Executive Chef and have extensive experience running upscale Deli's, Bakeries, Cheese Departments and Kitchen Operations. I am a graduate of the California Culinary Academy in San Francisco in 1987 and a member of the Sonoma County Culinary Guild.
Maintaining quality standards and product integrity is key.
Providing the necessary tools (ingredient books, descriptive signage and product knowledge) are the team building ingredients that will create
an enthusiastic, positive and motivated staff.
Excellent customer service will follow!
Excellent customer service will follow!
*COMPLEMENTARY CONSULTATION VIA PHONE & E-MAIL.
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Custom Creations that No one else has....
Build your own Seasonal Flavors
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