Attention all NC folk: Wegmans is coming to Cary

[inkman]

http://www.democratandchronicle.com/story/money/business/2014/12/11/lidestri-foods-innovation/20234421/

That's us. Thanks Scott. Been here 17 years, started as a down on my luck machine operator now I'm quality manager at our spirits facility.

[SDS]

So, how do the workers know about the quality/taste of the products? Do they give samples? Do they have focus groups in the factory?

[shrader]

So, how do the workers know about the quality/taste of the products? Do they give samples? Do they have focus groups in the factory?

 

That "spirits facility" comment caught your eye too, eh?

[SDS]

That "spirits facility" comment caught your eye too, eh?

 

ha. I was actually more curious about the food processing. I would be more willing to buy different brands if I actually knew where they came from. Maybe I should be looking for a made in Rochester, NY line on the label.

[MattPie]

So, how do the workers know about the quality/taste of the products? Do they give samples? Do they have focus groups in the factory?

 

At the Big G, there was a tasting room where various people (who had some training) would sit together and sample the output over the last day or two and compare against samples from further back to make sure everything was consistent. I assume it works the same in all food industries; although for that one I'm guessing there's a spit bucket and the tasting is done towards the end of a shift.

Edited January 20, 2016 by MattPie

[darksabre]

ha. I was actually more curious about the food processing. I would be more willing to buy different brands if I actually knew where they came from. Maybe I should be looking for a made in Rochester, NY line on the label.

We cook everything in big cook kettles. Every batch is taste tested, along with a bunch of other tests for safety, consistency, etc. 

 

It's tedious at times, but it's kinda cool. 

 

And yes, definitely look at labels. You'd be surprised how much stuff comes from Rochester, NY. 

 

I'll even pick products by the codes on the jars. I'm still pretty loyal to 2nd shift.  :P

At the Big G, there was a tasting room where various people (who had some training) would sit together and sample the output over the last day or two and compare against samples from further back to make sure everything was consistent. I assume it works the same in all food industries; although for that one I'm guessing there's a spit bucket and the tasting is done towards the end of a shift.

We did a lot of long term testing too. A lot of stuff is held for certain lengths of time before being released for shipping. 

[inkman]

At the Big G, there was a tasting room where various people (who had some training) would sit together and sample the output over the last day or two and compare against samples from further back to make sure everything was consistent. I assume it works the same in all food industries; although for that one I'm guessing there's a spit bucket and the tasting is done towards the end of a shift.

All employees at our Spirits facility who perform sensory (taste) our products (my department) sign agreements with stipulations for exporating all samples. Needless to say, all my employees follow this for the most part. Except for me of course. Sometimes I need a couple shots to get through the day. ????

[Claude_Verret]

Wegmans now has plans for Chapel Hill and Raleigh locations in addition to the Cary store.

 

 

http://www.wral.com/wegmans-announces-plans-for-raleigh-location/16166260/