| Business Summary | | Cuisine
Solutions,
Inc.
develops,
produces
and
markets
chef-created,
fully
cooked,
fully
prepared
entrees
and
sauces
for
the
airline,
railroad,
hotel
banquet,
restaurant
and
retail
industries.
The
Company's
entrees
and
sauces
are
slow-cooked
and
pasteurized
in
its
final
packaging
using
a
process
known
as
sous-vide,
a
popular
method
of
cooking
in
France.
The
Company
markets
these
products
to
upscale
users
that
demand
superior
quality,
and
use
the
product
as
a
substitute
for
product
that
was
previously
prepared
by
their
own
chefs.
The
Company's
product
line
consists
of
items
not
usually
available
to
its
customers
such
as
Osso
Buco,
Chilean
Sea
Bass,
Beef
Wellington
and
Stuffed
Pork
Chops
as
well
as
staple
items
such
as
plain
and
stuffed
chicken
breast.
The
precise
cooking
process
allows
the
Company
to
prepare
a
perfect
duck
breast,
rack
of
lamb
or
veal
chop. | More
from
Market Guide: Expanded
Business Description |
| Financial Summary | | Cuisine
Solutions
develops,
produces
and
markets
chef-created,
fully
cooked
and
prepared
entrees
and
sauces
for
the
banquet,
transportation,
restaurant
and
home
meal
replacement
industries.
For
the
40
weeks
ended
3/31/01,
revenues
rose
4%
to
$27.1
million.
Net
loss
fell
55%
to
$554
thousand.
Revenues
reflect
increased
sales
to
airlines
and
higher
sales
of
private
label
package
products.
Earnings
also
benefitted
from
decreased
selling
and
administrative
expenses. | More
from
Market Guide: Significant
Developments |
| | | | FY2000 Pay | |
| Jean-Louis Vilgrain, 66 Chairman | -- | Stanislas Vilgrain, 41 Pres,
CEO | $197K | Robert Murphy, 37 VP
and CFO | 192K | Dollar amounts are as of 24-June-2000 and compensation values are for the fiscal year ending on that date; "Pay" is salary, bonuses, etc.. |
| More
from
Market Guide on Officers & Directors: Expanded
List, Bios,
Compensation,
Options
|
|