FOR IMMEDIATE RELEASE
March 21, 2007
CONTACT: Cayley Armstrong at 580-765-3669
2304 North Ash Street
Ponca City, OK 74601
c_armstrong@cookshack.com
http://www.cookshack.com
Cookshack Barbecue Experts Present Authentic Pit Barbecue and Wood Smoked Foods at New England Foodservice Conference
Visitors to the Cookshack Exhibit at the New England Foodservice and Lodging Exposition and Conference, Boston Convention Center, April 1 – 3, 2007 will sample authentic pit barbecue from a Cookshack or Fast Eddy's by Cookshack smoker oven.
PONCA CITY, OKLAHOMA, USA – March 21, 2007 – With the growing awareness and popularity of barbecue in New England, foodservice professionals will be visiting Cookshack's exhibit in Booth 1139 at the New England Foodservice and Lodging Exposition and Conference, Boston Convention Center, April 1 – 3, 2007 to learn from barbecue experts how Cookshack and Fast Eddy's by Cookshack smoker ovens will work for them.
Cookshack distributor Bruce Cohen, president of ABC Foodservice Equipment, Inc. will be on hand, along with factory representative Stuart Powell, to share their barbecue knowledge, accumulated over 40+ years of working with foodservice professionals to establish successful barbecue operations.
ABC serves customers with menu development, marketing strategies, and on-site equipment training. Cohen's barbecue expertise has made Cookshack smokers the #1 smoker in Massachusetts, Rhode Island, New Hampshire, Connectict, and Vermont for the last 20 years. ABC Foodservice Equipment, Inc. is headquartered in Framingham, MA. Contact Cohen at (617) 742-1970 or b_cohen@cookshack.com.
Cohen's enthusiasm for Cookshack smokers is evident to his customers. He sells Cookshacks based on consistency of product, the "nice round, smooth flavor" of the ˜que, the moisture factor that you just can't beat (especially with chicken), and the fact that both Cookshack and ABC Foodservice stand behind the product and support our customers.
"I've been doing it [distributing Cookshack smokers] for 20 years, and, there are more Cookshacks in the metro Boston area alone than any other smoker company has in New England. What does that tell you?"" says Cohen.
Cookshack's most popular smoker in New England is the Model SM150, and the most popular foods are barbecued ribs and pulled pork. ABC's upscale restaurant clients smoke salmon, vegetables, prime rib, and steak, and smoked beef tenderloins.
Cohen does not forget the customer once the sale is made. Menu updates throughout the year helps customers grow their businesses and stay on top of current trends.
Customers have come to expect personal service 7 days a week from 8am to 11pm via Cohen's cell phone.
ABC customers using Cookshack smokers include:
"¢ Chili Head Barbecue Co., West Bridgewater, MA, smoking on 3 Model SM150's
"¢ LJ's BBQ in Pawtucket, RI, SM250 and a SM150
"¢ The Four Seasons Hotel in Boston, MA , SM150
Cookshack smokers are used by foodservice businesses to smoke meats, fish, and game. Some examples of operations using Cookshack smokers to increase profits include:
"¢ Restaurants
"¢ Caterers
"¢ Supermarkets, Western and Asian
"¢ Meat markets
Cookshack smokers are known for smoke-cooking authentic Southern Pit Barbecue without all the work associated with big old-fashioned smokers that burn big logs. Restaurateurs can command higher prices with smoked signature dishes from the smoker, while saving money by cutting out the middleman.
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Cookshack Barbecue Equipment
Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy's by Cookshack. Cookshack has an industry-wide reputation for its high quality products and exceptional customer service. The company has been in business for over 40 years and ships its products worldwide. Cookshack is privately held and is located in Oklahoma. Commercial equipment is NSF approved and UL listed; most stainless steel models are USDA approved. Residential equipment is UL listed. Made in the USA.
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Resources
http://www.nefs-expo.com/07/
www.cookshack.com
Cookshack Barbecue Forum
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