Steve (Stav) - BLOG day afternoon!

New Generation OTW - afresh aproach to ordering cheese that just makes

Steve Kirk — Wed, 15 May 2013 15:50:39

�A fresh approach��

OTW - the next generation. Take another look at ordering your European Cheeses direct.

Indent ordering isn't new, and it certainly makes "cents". OTW (Order to Week) is a fresh take on a tried system and has significant incentives and benefits attached.

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OTW is a low volume, high frequency indent ordering system for selected, highly perishable SKU's from Europe. At the moment, the range is covering cheese from France, but will be expanded to include a lot more.

The new generation of this system is rolling out now. If you were an early adopter and it didn't quite work for you, then we invite you to take another look and let us show you how it can benefit your inventory.

Realistic turnarounds - The system has been tweaked and we now realise that ordering two weeks out isn't as straightforward as could be for some operators. Whilst the turnaround hasn't changed, the order frequency can be adjusted and managed to suit each situation. As it turns out, we've identified a fortnightly order pattern as being the most suitable and satisfactory.

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Your own unique range - The idea behind the system is to give you access to a range of products that your clientele will buy rather than being told what you can and can't have. You create your own unique range. The brands are strong and are easily recognised as some of the most trusted in Europe.

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Continual price promotion - every week you are reminded of your access to discounts and incentives using the OTW system - as a start, anybody using the OTW system automatically accesses a minimum 5% discount on case orders (not available to 2nd tier distributors).

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Factory promotions - If the factory has a promotion on offer, you are invited to take advantage of it as well. We don't keep the buying incentives and margin to ourselves - it's passed on to serve your bottom line.

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Convenient ordering - Too easy! - you can order from your PC or smartphone� on the fly. The convenience of taking your order form out to your dairy case or deli cabinet when you are ready. You can even ring it or fax it through if you prefer. Once we have processed your order we email you a confirmation and an indicative date on when it should arrive.

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Maximum shelf life - Probably the most important advantage ot OTW - you get it fresh! You get what you order with the country of origin shelf life. The significance for this is two fold - optimum product experience for your client resulting in repeat purchases and minimal exposure to waste as a stockist.

Becoming an OTW stockist is easy - we do all the hard work for you. All you need to do is subscribe to the email. You don't have to order every week, in fact, we encourage you to order every fortnight and top up from warehouse stock if you need to. We have realistic order minimums ($200.00 for trade clients) and you can also choose to order from over 800 SKU's� available from our warehouse.

Want to be part of the new generation of OTW stockists and offer some fantastic products and great brands? Click here to get on board.

For an OTW product list, click here

To access the online order form ( is iphone or android compatible) click here.

Bookmark the order form on your smartphone by scanning the QR code and saving the link.

Join the weekly reminder list� type="text/css" href="http://cdn-images.mailchimp.com/embedcode/slim-081711.css" />

Bleu d Auvergne - by French standards, 1850 means it is a relative new comer!

kirk1 — Fri, 12 Oct 2012 09:47:10

According the the history books, Bleu d' Auvergne was discovered around the 1850's. As far as French Cheese goes, 1850's means that Bleu D' Auvergne is a recent cheese.

Originally, the cheese was born of a series of hits and misses by a cheesemaker named Antione Roussel in the Auvergne region of south central France.

The blue veins are a cultured mould originating from Rye bread (Penicillium glaucum) and it was Roussel that developed the now common method of needling the curd. These days the needling process is carried out mechanically.

Bleu d' Auvergne is controlled by an "Appellation d' Origine Controlee" issued in 1975 which assures it's authenticity to the original cheese produced only in the region.

The flavour is full, strong and pungent but with less salt than that of Roqueforte. The pate is buttery and moist.

Click here to order online (trade only)

Bresse Bleu now available in the larger 2 kilo format for the deli counter or cheese board

kirk1 — Thu, 11 Oct 2012 16:22:00

Bresse Bleu - now available in the 2 kilo format for your Cheese Board or Deli Counter. Available ex stock and OTW.

Bress Bleu has been a favourite in Europe for years and is now available in Australia by Airfreight via kirkfood.

NEW! Aperifrais by Tartare

kirk1 — Fri, 21 Sep 2012 11:41:38

This retail cheese concept was recently previewed at Fine Food 2012 in Melbourne. The product is extremely popular in Europe and Asia and is set to make its' mark in the Australian Dairy case. The reaction was overwhelmingly postive and the first shipment will be available using the Order to Week indent system to selected retailers late September.

It's a "grab and go" product with wide apeal. Perfect for Spring and Summer entertaining.

Suggested channels: Adult Snacking, retail liquor outlets, Dairy case, Deli Counter, Florist shops.

If you'd like to become an order to week stockist or know more about the system and the products available, click here

St Agur Blue cheese - the shape of things to come

kirk1 — Thu, 31 May 2012 10:02:00

This week's consignment from France was much awaited as the new packaging for the St Agur "cloche" has arrived.
This cheese, made at the village of Beauzac in Auvergne, was developed in 1988 by the mighty Bongrain cheese company (Kirkfood is proud to be the Australian agents for "Bongrain Export overseas") in France.

The new pack is retail ready and presents in a display fridge straight out of the box for clean and efficient merchandising and stock handling.
Saint Agur is quite a wet blue and to alleviate the moisture, the pack contains a wicking pad.

At 60% butterfat, Saint Agur is lush and creamy blue cheese and presents with mild blue veins that become spicier with age.
The full form of the St Agur blue is a 2 kilo wheel. This presentation is cut from the wheel.

FACT: There has never been a saint named Agur.

Retail: Available at your local independant good food retailer or order online at iDELI
Trade: Order online, click here

Le Coutances - Triple Cream brilliance

kirk1 — Thu, 10 May 2012 16:28:26

Try it - you like it!

New Sliced Raclette from Riches Monts

kirk1 — Thu, 10 May 2012 15:16:11

Raclette - in Europe it's an all year favourite.
RACLETTE - THE EASY WAY!

New to the OTW range is this pre-sliced, pre-packed Raclette.

Coming in to Winter, it's the perfect "grab and go" product for a cosy fire side snack or dinner for two (10 slices per pack)

Slicing Raclette is messy and time consuming for the retailer - this product takes out the hard work.

Perfect for Raclette machines, boiled or baked potatoes, gratins, baked mushrooms, croque-monsieur or just with crusty bread.

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Alpine Stars - A sneak peak at 4 new cheeses from OTR and a big range of BIG CHEESE

kirk1 — Wed, 01 Feb 2012 16:18:34

Alpine style is the next big thing. Big wheels of aged, nutty, yeasty and fruity cheeses are the go. The best part about these cheeses is that they're easy to handle. In most cases the cheese just gets better. In a retail cabinet they make a big presence. At foodservice level, these styles of cheese are always able to be on hand.

Today, I had a sneak preview of the new "aged" cheeses being developed at Jindi for the "Old Telegraph Road" range. Franck Beaurain and his cheesemakers at Jindi have 4 big Alpine styles coming up:

Port Franklin - reminds me of a cross between and Port Salut and a Raclette. Good nutty tones.

Gruyere - Promising. The sample I tried had only been washed once and still needs a few months. Early indication is this will be good.

Gippsland Tomme - Again, young and the sample presented good acid and a salt level that will be more pronounced with age. It will definitely hit the mark.

Mount Ash - Straight out of the bag it reminded me of a Morbier. The streak of ash that looks blue gave it away and it needed more time, but, as I said, this was a sneak preview of pre production samples.

Ivan Cook, the man responsible for launching "Old Telegraph Road" is excited. He is expecting that we can see product being delivered in the next 2 months.

While we're on the topic of the big cheeses in the Alpine style, Kirkfood carries a nice selection of the matured varieties. Of note are the following:
Beauforte
Comte
The famous Riches Montes Raclette and Heidi Raclette
Gruyere from Heidi
Heidi Tilsit

Contact has recently been made with a Farmhouse producer in Northern New South Wales called Marrook Farm - small production and truly artisan although a bit young at this stage. Stay tuned as talks progress. We've also tried product from Fromart in Queensland. And coincidently, today, we've also been contacted about putting on a range from the famous Maitre Fromager, Rolf Beeler of Switzerland. The range includes:
o Gruyere, raw milk, matured over 18 months
o Emmental, raw milk, matured over 18 months
o Sbrinz, raw milk, matured over 4 years
o Freiburger Vacherin, raw milk, matured over 6 months
o Raclette, raw milk, matured over 6 months
o Hoch Ybrig, raw milk, matured over 6 months

Big cheeses, big range form Kirkfood in 2012

For trade sales, click here

Retail sales, contact your nearest good food retailer.

Order to Week has many advantages over ex stock - Here's why!

kirk1 — Fri, 20 Jan 2012 13:39:20

"Order to Week" ^TM has many advantages over ex stock. OTW stockists enjoy a further 5% discount on full carton orders forever.

Want to know more about becoming an OTW stockist? email linda@kirkfood.com.au or join the weekly OTW email reminder list now.

You'd have to agree that ordering and managing stock, especially high value perishables (cheese especially) can be a challenge. Something we have noted over the years is the retailer's disappointment and frustration when a SKU is unavailable.

The problem arises - especially with European cheese - when a product is taken up by new clients and forecasting of imports is caught short. As the suppliers are not on our doorstep and are subject to strict bio security legislation, it's not a simple phone call to arrange for more stock that will be delivered in a few days.

Indent ordering with importers is not a new concept, but traditionally, importers insist on significant volumes to facilitate this. Until now!

"Order to Week" ^TM by Kirkfood is here. We are giving the retailer the power to choose their range and IMPORT it themselves.

Key advantages using "Order to Week":
o Your preferred inventory
o Minimal out of stock issues
o Manufacturers shelf life
o Case deals and special offers (profitable)
o Internationally recognised brands
o Air freighted (quickest turnaround, freshest outcome*)
o Certainty (quality and supply*)
o Support
o Managed
o Low effort
Order to Week" ^TM allows you to take advantage of supplier promotions - just as an importer does. The Kirkfood "Order to Week" program hands these promotions on to the retailer directly. A point in case is a savvy retailer in Melbourne taking advantage of a case deal to the tune of over $2000.00 - that's pure profit.

Using the "Order to Week" system also helps you plan your in store promotion knowing that you have a lead time to prepare for your stock arrival and "prime" your regular clientele.

It takes very little effort to become a foundation retailer using the "order to week" system. We manage the whole thing for you. As a profit driven retailer all you need to do is fill out the order form which is sent to you weekly by a dedicated "Order to Week" manager. Your "Order to Week" manager advises you of upcoming offers and promotions, sends you the order form with an approximate date you will be receiving it, collates your order, monitors the international transit of the order, facilitates AQIS and statutory testing, sampling and reporting, picks your order and ships it to you - we do the heavy lifting and you get to import it yourself.

Want to become a foundation "Order to Week" stockist? email linda@kirkfood.com.au

Check out these internationally recognised brands available on the "Order to Week" system. "Order to Week" ^TM is particularly well suited to Delicatessens, Good Food Stores, Green Grocers, Market Stall Holders, Independent Supermarkets and Liquor Stores.

Become a Kirkfood, "Order to Week" stockist - email now - linda@kirkfood.com.au

*All imported foods are subject to AQIS inspection and testing from time to time which can cause minimal delay.

Saint Agur Cloche has arrived. A great value, convenient way to buy St Agur

kirk1 — Wed, 18 Jan 2012 12:09:38

Saint Agur is in stock now. The new "Cloche" pacakge is great value and (for trade customers) better value than you might think.

Available for your next "order to week" cycle or, ex stock from kirkfood.

"NEW"
St Agur Cloche
o Convenient 250 gm format.
o no cutting.
o Grab and Go.
o Great shelf life.
o Keeps fresh.
o Superior presentation
o Be among the first in Australia to stock it.

Be seduced by Saint Agur.
This week kirkfood has a stellar addition to the range. Introducing the new Saint Agur Cloche (250g Portion). All the creaminess and lushness that is the seductive Saint Agur AND the convenience of a ready to purchase, grab and go pack.

For pricing email us (trade only)

A MASSIVE thank you for your support with the range we introduced last year, look out for some amazing promotions (More 1 in 3 deals and some very sexy Lagouile knives) kicking off very soon.

Phone: 1300 884 37
Fax: 03 9553 2188
or by email to palma@kirkfood.com.au