I want to give some background info related to my earlier post about visiting a restaurant with some new products.

With only 7 weeks under my belt as a Pigger, I may be the most excited employee in the company. I’m excited because I’m part of a team (Mark Woytowich, Ray Fedeli and myself) that is promoting the new PIG® Focus on the Food™ products. We’re taking new steps every day to delve into the food service industry.

It should be duly noted that many months of research, development, and testing were completed under the direction of Mark and Ray. Their efforts took place long before I came into the picture.

For over 20 years, New Pig has been dedicated to keeping work facilities clean and safe, because it makes them better for workers and more productive. We’re best known in manufacturing, but the same thought applies to the food service industry. Every commercial or institutional kitchen or restaurant experiences spills, drips, and leaks involving a variety of liquids (cooking oil, soda, water, coffee, etc.).

The Focus on the Food™ products group successfully identified unmet needs in the food service industry that could be fulfilled by New Pig. Mark and Ray found out how restaurants currently clean and absorb spills, drips, and leaks. The answer is paper towels, bar towels, water, mop, bucket, salt, corn starch, cleaning chemicals, and a variety of other things that leave a lot to be desired. To a great extent, the entire food service industry has often, while trying to address leaks and spills, first created a bigger mess—because that’s the only way they know. But that way is not efficient, productive, safe, or cost-effective.

So what’s New Pig going to do about this spill, drip, and leak dilemma? New Pig is changing the way that restaurants absorb liquids! The Focus on the Food™ product group is currently introducing four products: two sizes of PIG® Spill Cleanup Pads, the PIG® Absorbent Flat Mop, and PIG® Spill Control Socks.

Now, here is where I come in … My role in the Focus on the Food™ product group is to begin selling the products to distributors, end users, and anyone else willing to listen to my presentation. The ultimate goal of my field visits is to find answers to three questions:

1. Will restaurants find value in our products?
2. Will they pay our asking price?
3. Will they order them again?

And this is the reason I am excited. After visits to local end users, the answers are:

1. Yes, they find value in our products!
2. Yes, they’ll pay our asking price!
3. Yes, they will re-order our products!

Now, off to the next step in the process! More details to follow. But below is a peek at the products as they look during the launch phase (the packaging is likely to change). Click here to see the products larger.

By Justin

This entry was posted on Monday, November 17th, 2008 at 10:33 am and is filed under Our products. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.