(PRWEB) June 16, 2015
Where?s the beef? The answer is everywhere, now that the Beef Jerky Outlet?s mobile store is ready to hit the road.
The Beef Jerky Outlet is excited to release ?The Experience? at the International Franchise Expo at the Javits Center in New York City on June 18-20.
?The Experience? is a mobile Beef Jerky Outlet store that will bring the Beef Jerky Outlet experience out of the store and onto the streets. The trailer is fully equipped with custom stairs, removable signage panels and a self-contained trailer with generator and Internet capabilities for the register system. The trailer has a rear door with a lift so all can enjoy it.
?The Experience? is an open trailer that will let everyone come in for a full sampling of all the great products Beef Jerky Outlet has to offer,? said Paul Lyons COO of Beef Jerky Outlet. ?This will be a great opportunity to showcase our Beef Jerky Outlet store experience at public events without losing that store effect.?
With Beef Jerky Outlet?s surge in growth ? 1,000 percent over the past 24 months ? ?The Experience? will not only bring beef jerky to new customers, but it will also be beneficial for brand awareness.
Over the past two years, the franchise has grown to 37 operating stores with an additional 63 scheduled for opening. The 100th franchise of the Beef Jerky Outlet was just sold last week. This rate of expansion has earned the Beef Jerky Outlet an Entrepreneur Magazine Top 500 Franchise qualification. Entrepreneur has also rated Beef Jerky Outlet as No. 22 of the 75 Fastest Growing Franchises. Beef Jerky Outlet has been featured on many major media outlets, including Fox & Friends, Fox Business News and USA Today.
?The growth that we have seen just backs up what Paul and I always thought. The Beef Jerky Outlet can succeed nationally,? said Scott Parker, CEO and President of Beef Jerky Outlet. ?We are looking forward to hitting the road with our new experience to expand what we have to offer.?
ABOUT BEEF JERKY OUTLET:
The Beef Jerky Outlet Franchise now has 37 operating stores across the country, with 63 more set to open. The franchise is ready for business in most states in the continental U.S.,, as well as Alaska and Puerto Rico. Beef Jerky Outlet stores offer an excellent opportunity for investors seeking a franchise business with better than average margin returns on moderate start-up costs. For complete information, contact a member of our franchise team by visiting us at http://www.beefjerkyoutlet.com.
BEEF JERKY OUTLET FRANCHISE, INC.
P.O. BOX 575, Seymour, TN 37865
Tel: (586) 246-5405
Fax: (866) 876-3626
History of Beef Jerky:
The word jerky has its origins in the native languages of South America. In the 1800s, the term ?jerky? quickly spread across the new world to describe the process of smoking, drying and curing beef. Native Americans, cowboys and pioneers made and embraced jerky as easily transportable and long lasting. Jerky has traditionally been the No. 1 favorite snack of the military, and for years, NASA has sent it up to our astronauts in space.
Today, jerky is selling like crazy with the general population because of America?s demand for lightweight, high protein foods. Jerky is lean, high in protein and nutritional value and low in calories, carbohydrates and fat (jerky is only 3% fat).
IRI, a Chicago based market research firm, reports sales of jerky jumped 46 percent from 2009-2014, catapulting it to a $ 1.24 billion industry.
Jerky is in the beef snack category – the fastest growing segment of the snack food industry (Convenient Store Decisions, Nov. 2012).
Our nation?s health craze is fueling the jerky revolution as runners, weight lifters, hikers and weekend warriors eat it before, during and after exercise.
Jerky is a popular snack for folks on the trendy Paleo diet, which urges consumers to eat foods from their hunter/gatherer ancestors.
Jerky is catching on for women too, because the cured, low fat snack provides an energy boost without spoiling the diet. A study at Penn State University found physically active women ages 18?45 consider jerky as more convenient and satisfying than tortilla chips.
Chefs are now incorporating jerky into their gourmet dishes. You can find jerky on the menus of high end restaurants in Four Seasons hotels and others throughout the country.
This is the franchise industry?s premier annual event. The IFE brings together hundreds of the franchise industry?s hottest concepts, and thousands of the most qualified prospects from across the United States and more than 80 countries around the world. For domestic or international expansion, selling single units, area developments or master franchises ? this is the industry?s one stop franchise event. Sponsored by the IFA, assisted by the U.S. Department of Commerce/U.S. Commercial Service, the IFE also offers the industry?s most comprehensive conference program.
About the Beef Jerky Outlet:
The Beef Jerky Outlet is the world?s first national beef jerky franchise that has grown to six founder-owned stores, 40 franchise stores, 40 more scheduled to open in the next eighteen months for a total of 55 across the U.S. The Beef Jerky Outlet specializes in more than 200 jerky varieties and sizes including kangaroo, alligator, venison and elk with exotic flavors ranging from Moonshine to Cajun. Founders Paul Lyons and Scott Parker recognized the nation?s sudden passion for beef jerky and opened the first franchise in Destin, Florida. The dried, smoked meat has traditionally been the 1 favorite snack of the military and for years NASA sent jerky up to the astronauts in space.
Today, jerky is selling like crazy with the general population because of America?s demand for low fat, low calories foods that are high in protein.
IRI, a Chicago based market research firm, reports sales of jerky jumped 46 percent from 2009-2014, catapulting it to a $ 1.24 billion industry. For more information, please visit http://www.beefjerkyoutlet.com.
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Summertown, TN (PRWEB) July 29, 2014
More than two million people in North America are diagnosed with celiac disease or experience some form of gluten sensitivity or intolerance. The gluten-free food market is a $ 4 billion dollar industry which is indicative of both the demand and the high cost of gluten-free products.
The Allergy-Free Cook Makes Pies and Desserts (September 2014), is the latest in a series of baking books by Laurie Sadowski, aka “The Allergy-Free Cook.” Emphasizing the sweeter side of life with an impressive assortment of flaky pies, fruity cobblers, delicate tarts, gooey pudding cakes, rich cheesecakes, and spectacular frozen delights, these recipes will be enjoyed by friends and family alike.
For Laurie, ?Health and nutrition are priorities?, but let?s be honest?so is dessert. ? From buckles, grunts, and pandowdies to making the perfect pie crust, Laurie?s magic kitchen provides a mini-course in dessertology. Recipes are completely free of gluten, dairy, soy, and eggs, and accommodate restricted diets without skimping on flavor or texture.
In 2005 Laurie was diagnosed with celiac disease and soon discovered that she was also allergic to casein, the dominant protein found in milk and cheese. Around the same time that her diet evolved into being completely plant-based, Laurie fell in love with baking and became inspired to recreate all her favorite foods that were now off limits.
Her first book The Allergy-Free Cook Bakes Bread (2011) brings back the irresistible aroma and tantalizing flavor of freshly baked specialty breads, bagels, scones, muffins, crackers and biscuits. Next was The Allergy-Free Cook Bakes Cakes and Cookies (2013), a collection of stellar baked goods that include moist and fluffy cakes, sinfully rich bars, bundt cakes, crispy-chewy cookies, biscotti, cupcakes and streusels.
Precise, step-by-step instructions ensure that novice bakers as well as the pastry proficient can be successful. Each book introduces a baking arsenal of highly nutritious gluten-free flours and starches as well as whole foods free of unrefined ingredients. Laurie’s guidelines to hidden allergens and cross-contamination through ingredients or equipment help guarantee a safe kitchen environment.
Laurie?a personal trainer and nutrition and wellness specialist?lives in the Niagara region of Ontario, Canada. More information about vegan and gluten-free cooking and baking can be found at http://lauriesadowski.com.