Meat + Poultry - October 2009 - 66

VIENNA BEEF

Products committee came up with
the blend of jalapeño and cheddar,"
he adds. "We use real Wisconsin
cheddar cheese and jalapeños."
"This is a super-premium Jalapeño Cheddar hot dog that has brought
more excitement to the category,"
Eirinberg adds.

do a pack where everything is a prepackaged unit - it's really convenient,"
Eirinberg says. "Customers put these
on kids' menus, freeze this product and
heat prior to use."
This product has won a lot of
business in the bar-and-pub segment
as an appetizer. "By making small
changes to hot dogs and coming up
with new products, we've been able
to expand our reach and get some
growth out if it," Eirinberg says.
"Vienna foodservice cases are
usually 10 lb. boxes, each containing two, 5 lb. packages," Bodman
says. "We evolved that package into
a 5 lb. white box for retail and put a
nice presentation label on it. We have
about 15 products in this format -
regular-sized hot dogs, jumbo dogs,
Polish, mini-franks, hamburgers and
corn dogs. They are all doing well."
Vienna has just finished working on

"We want quality
products made the
same way they've been
made traditionally. We
try to avoid adding
ingredients that only
help yield."
Vienna has also been able to bring
more excitement to the hot dog category with its Vienna Mini Hot Dogs in
Buns. "Not only do we offer the buns
and the dogs separately, but we also

enhancing the color of its new, all-natural hot dogs. "This product is better
than most all-natural products, given
that it delivers excellent taste, color and
texture," Eirinberg says. "In order to
grow, you have to fi nd these niches
and keep fi nding different areas for
growth in a stagnant category."
Mini Bagel Dogs have also been
highly successful for Vienna and have
become a major product offering.
Vienna is also involved in some
private-label. It makes foodservice
products for a major department
store chain and sausage products
for large grocery chains.
"One of the major challenges we
have as a business is to make sure we
have a proper balance of products,"
Bodman says. "We have constant pressure to come out with new products."
But Vienna is not hesitant to apply
a scalpel to its product portfolio when

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66 * Meat&Poultry * October 2009 * www.MeatPoultry.com

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Meat + Poultry - October 2009

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