There are many benefits for our members that come with HSG's implementation of our new Eclipse program. This is the first in a series of short guides featuring simple step by step instructions to help you get up and running.

After you have installed the HSG/Eclipse connection to your computer (you must be an HSG member), this article will teach you how to print a current, up to date copy of your customized order guide.

Submitted By Oxford Foods, Inc.
Oxford Foods, Inc. manufactures and markets the highest quality pickles, peppers, relishes and sauces, exclusively for the U.S. foodservice industry and is dedicated to exceeding the expectations of its business partners through trust, integrity and leadership. Located in western Massachusetts' Pioneer Valley, Oxford Foods continues a one hundred year tradition of providing superior quality products utilizing the latest agricultural technology, finest ingredients, choicest produce and personal, attentive customer service. Every cut, every flavor profile, every item reflects the company's steadfast perfectionism and pride. When it comes to measuring up to the industry's specifications for superiority, Oxford Foods' quality continually outshines and out cuts the competition with consistent smooth cuts, vibrant colors, size and count consistency and freshness. For those foodservice operators looking for snappy pickle spears, rich relishes, crisp kosher dills or the perfect banana pepper ring, look no further than Oxford Foods, Inc.

Editor's Note: Currently, HSG has a deviated price program in place with Oxford Foods, Inc. covering Dill Pickle Spears. This program allows our members to purchase a superior product at a below market price. An expansion of the program to cover additional pickle and pepper items used by our members is being discussed.

By Eric F. Nusbaum, PhD, CHA
As you read the title of this little article, you might have thought that I've been spending too much time in front of the computer. Please read on and see if you can't catch my line.
At sometime in our lives or careers we have all been 'taught' how to purchase fresh, whole fish. We were told to look for: bright shiny eyes; an even coat of scales that held fast to the skin; skin without tears and cuts; firm, solid flesh; and the absence of strong objectionable odors. I suggest that the same guidelines apply to the way we should look when we come to work, the way we want our employees (and job applicants) to look. And if you will pardon the pun and allow me to expand the 'scale' of this discussion, I would further suggest that these guidelines apply to mental as well as physical attributes.

Owners of independent restaurants, inns and other food service businesses face many hurdles, including creating and maintaining purchasing, menu costing and control systems.  Until now, there have been limited choices available. Many operations have ignored the need for an effective purchasing system. Some have spent a great deal of time trying to track constantly changing prices with archaic "clipboard" systems or difficult to use computer spreadsheets instead of focusing on their core mission and business.