Archive for the ‘Smoky Market Foods Inc. SMKY’ Category

Smoky Market Foods, Inc. (SMKY.OB) is a Healthy Summertime Option

Monday, April 28th, 2008

With summer just around the corner, Smoky Market Foods™ (SMKY.OB) provides an option for those who want the smoky aroma and taste without the need to stand over a barbecue.

Smoky Market® brand was inspired by Edward Feintech, who opened his first barbecue restaurant in Des Moines in 1977. Feintech used wood-burning ovens with freshly cut hickory timber to enhance meat and fish with a unique smoky flavor. The small brick ovens that Feintech used were the model for the stainless steel, wood-burning oven system developed in Webster City, Iowa to produce over 15,000 pounds of meat and fish per day.

The Smoky Market® brand foods will be available for online ordering by June 2008. Currently, customers can view the summertime menu at the company website. Mr. Feintech said, “We expect the company will be financed to continue the execution of our operating plan to launch Internet sales targeted toward the 12 million RV users in the country, the opening of our pilot restaurant-store in Los Gatos, CA, and at least one 150 s/f kiosk well in time for the summer season.”

Smoky Market® brand foods retain the smoky aroma and taste of Mr. Feintech’s original wood-burning ovens, but do not use additives to preserve the flavor. The customized, USDA-approved technology retains the moisture and freshness of the food with only the use of garlic and fresh herbs. No added sugar or salt is used on any of the meat products, thus providing a healthier choice for consumers.

The company is on track to fulfill the initial roll-out in June 2008. The anticipated second phase plans include media ads in the Wall Street Journal and other major metro papers, radio and television spots, and promotional ads with established Internet sites. The company has plans to launch its Smoky Market® kiosks into major marketplace locations, as well as introduce a premium quality Kosher line, KosherSmoker™.

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Smoky Market Foods, Inc. (SMKY.OB) Offers a Delicious Variety of Smoked Foods

Thursday, April 17th, 2008

Using proprietary smoking technology developed by the company’s CEO, Smoky Market Foods intends to offer the public an extensive menu of smoked delicacies. The company’s selected methods of delivery will include full-service restaurants, as well as turn-key kiosks. With product testing completed, and plans to open its first stores in 2008, Smoky Market is on the brink of turning a two-year dream into a reality.

The company boasts a fresh take on smoked food-products with a menu that accommodates any taste. Some of the entree items they will offer include:

- Pork Loin Baby Back Ribs
- Pork Country-Style Ribs
- Pork Loin Chop
- Carved Boneless Chicken Breast
- Beef Sirloin Tri-Tip
- Beef Brisket
- Corned Beef Brisket
- Jumbo Chicken Thigh
- Cornish Game Hen
- Turkey Breast, Thigh & Leg
- Rack Of Lamb & Lamb Chops
- Duck
- Salmon & Trout

All entrees will be additive and preservative-free, and distributed in pre-portioned servings to reduce waste. Several “finger-foods” and side-items will also be a part of the menu:

- Beef & Pork Meatballs
- Pork Country Rib Strips
- Pork Ribletts
- Carved Chicken Strips
- Chicken Drummies (Regular & Teriyaki)
- Lamb Ribletts Teriyaki
- Hickory Smoke-BakedTM Beans
- Sweet Butter-Creamed Corn
- Creamy-Garlic Coleslaw Dressing & Veggie Dip
- Southern-Style Barbecue Dipping Sauce
- Cornbread Muffins

Smoky Market Foods’ operational strategy for 2008 includes breaking ground on 30 restaurant-stores, and installing 60 kiosks in high-traffic areas like shopping malls and airports. Given the proper financing for capital and start-up equipment, these goals are far from un-reachable. In a market-sector with few current competitors, Smoky Market Foods, Inc. is ready to carve its niche.

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Smoky Market Foods, Inc. (SMKY.OB) – A Unique Specialty Outlet

Thursday, April 17th, 2008

The age old question of “what are we going to eat today?” is getting a new answer, and this one is an interesting diversion from the normal burger, pizza and chicken fare. Smoky Market Foods Inc, (trading under the symbol SMKY) is coming at the “casual -fast” diner from a different direction. Their claim to epicurean fame is a trademarked process which naturally smokes high quality meats using hickory and apple hardwoods in a specially designed, wood-burning oven. The oven technology is the result of some 30 years of fine-tuning by founder and CEO Edward Feintech, who is a recognized leader in the art of smoking and barbequing.

After opening his first barbecue in Des Moines Iowa in the late 70′s, Mr. Feintech soon learned that the single greatest advantage he could pass onto his customers was to use the finest quality meats, and then use real wood to cook, smoke and cure it, eliminating the need for any additives, chemicals, flavor enhancers, or water. For instance, in a typical “smoked ham” from the grocery, the smoking process at the factory can reduce the weight of the ham by up to 20%, which the factory restores by injecting the ham with water to bring back the weight. On top of that, some chemical “flavor enhancers” can be added to try and mimic the taste of a true wood-fired smoke. As you can imagine, injected water doesn’t lend much flavor to a meat, it simply gives it a washed out color and makes its texture feel “wrong”, while liquid smokes and chemically-enhanced flavoring leaves most of us feeling less than enthused, and occasionally even ill.

Mr. Feintech knew immediately that this was no way to treat a customer. It’s no secret that the backyard barbecue is always a big hit, and that is mainly because the food gets that yummy, smoky flavor from meat juices dripping onto the hot coals and producing puffs of smoke. With so many people enjoying the pleasures of the simple backyard barbecue, Smoky Market Foods has found a demographic that, up until now, hasn’t been served very well.

When first invented and used, Eddie’s brick and iron ovens could turn out about 700 pounds of naturally smoked meats and fish in a twelve-hour period. That was adequate for his local market but – with aspirations to take the company national – he knew the company needed more production. Still, he insisted the company never lose sight of its goal; making the best, naturally smoked product money could buy.

After 12 years of testing and tweaking, the FDA approved the company’s latest technology, a stainless steel, wood-burning “oven” that can produce more than 15,000 pounds at a time. Now, the Smoky Market menu includes: Pork Riblettes, Baby Back Pork Ribs, Carved Boneless Chicken Breasts, Jumbo Chicken Thighs, Carved Chicken Strips, Boneless Pork Loin Slices, Atlantic Salmon Fillets, and Hickory Smoke-Baked™ Beans.

With the production process solved, the company plans to showcase its products on its website and introduce them in a pilot restaurant-store in Los Gatos, CA. This first store is to be a showcase of the company’s offerings, including full-service dining, take-out, and catering. It will also serve as a training ground for the company’s expansion into the rest of Northern California. After finalization of financing, the company plans to open 30 of these full-service stores in the first 12 months. The eventual goal is for each restaurant to average between $825,000 and $1.2 million in annual revenue.

Along with the full service stores, the company is working with Quantified Marketing Group to help develop and then select locations for ten test sites using the company’s exciting, new, self-contained kiosks. These are approximately 150-square-foot units which can be placed in grocery stores and other retail locations, and allow the company to sell its fully cooked and deliciously smoked meats without having to do any actual preparation on site. This cuts employee training time to a minimum and keeps costs to a minimum.

Great foods, made with all-natural ingredients and no additives, which also hit a broad sector of the “feel good food” market, sound like a recipe for success, and Smoky Market Foods Inc. appears to have all the ingredients. One would be wise to keep an eye on this one for more developments.

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Smoky Market Foods, Inc. (SMKY.OB) Plans to Expand Under-Developed Market Sector

Wednesday, April 16th, 2008

Incorporated in April 2006, Smoky Market Foods hopes to capitalize on a sector of the Food & Beverage industry that has received relatively little attention in the past; smoked meats and fish.

Using a USDA-approved smoking system powered by the slow burning of hickory and apple wood, the company plans to offer an elaborate menu of region-specific food items. Perhaps one of the most desirable aspects of the production process is the absence of additives and preservatives. The company vows to flavor its product using only garlic, sea-salt, and other all-natural ingredients.

Production and distribution is currently outsourced to Mary Ann’s Specialty Foods, an 80,000 square foot processing facility located in Webster City, Iowa. The company expresses its intent to expand outsourcing to other processors when the need arises, however, the current system allows for the production of 100,000 pounds of smoked meats per month.

While no stores are presently in operation, the company has tested its products in a restaurant in Los Gatos, California with successful results. It has since entered into an acquisition agreement with the restaurant, and has plans to convert the site into the first Smoky Market outlet in 2008.

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Smoky Market Foods Inc. (SMKY.OB) Prepares its Summer Rollout for Recreational Vehicle Users and 150 Locations Nationally

Tuesday, April 15th, 2008

The “quick-casual” food segment is typically a difficult market to crack when it comes to a new food concept. The concept needs to employ a tasty product and a solid customer base. In today’s hamburger and burrito age, these two requirements are sometimes difficult to fill. But if a committed demographic can be found, a chain of outlets and possibly a franchise can’t be far behind. Fully cooked smoked foods may be one product with precisely that demographic.

Smokey Market Foods Inc., a development stage smoked foods company, offers a complete line of fully cooked foods through a proprietary wood burning oven technology. The company has spent the last 12 years developing its technology and is now ready to commence the rollout. Initial response to the concept has been very positive, and further rollout programs are proceeding through the purchase of a Northern California restaurant, which will serve as the company’s flagship operation for further refinement of its foods, operations and staff.

The “fast-casual” portion of the restaurant industry is always looking for new and innovative ways to entice customers. The fact that Smokey Market Foods has developed a way to offer a quality product that requires no preparation of raw food on site is attractive to many within the market. They see this new process as a way to reduce costs through the need of skilled food preparation handlers and cooks. The concept’s 150 sq. ft. layout is also a fairly attractive option, as it lets the concept be introduced into less costly venues such as airports, hotels and office buildings.

A March 2008 investor conference presentation was well received by equity finance concerns, leading the company to indicate a positive outlook for a summer program of expansion. Initial plans call for the rollout of 150 kiosks across the country and the targeting of recreational vehicle users through Internet channels. Depending upon aggressive financing targets, the company should have its initial rollout plans well underway by the end of the third quarter, providing economic conditions continue in a positive fashion.

The pre-cooked foods market is an interesting market to enter, but the smoked foods market is perhaps one capable of supporting a new brand where very few currently exist. Smoked food devotees are a committed and hearty demographic loyal to a good product.

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Smoky Market Foods Inc. (SMKY.OB) Providing Great Tasting Foods to your Table Straight from the Heart of the Midwest!

Tuesday, April 15th, 2008

Smoky Market Foods Inc. has come a long way since founder and CEO Edward Feintech opened his first barbeque restaurant in Des Moines, Iowa in 1977. More than thirty years of trials and tribulations have taught Eddie to be a true artist at his craft. Smoky Market Foods still uses the same wood-burning oven techniques to create an authentic, hickory-roasted flavor in fresh meats and fish – a technique that has put their name on the map – but now the process is accomplished using economies of scale that allow Smoky Market Foods to efficiently produce up to 15,000 pounds of smoked food daily.

The difference between Smoky Market Foods and other brands is the quality of their ingredients. Smoky Market brand foods guarantees their products to be the most natural, wholesome and authentic of any smoked food on the market, and this guarantee is backed by a 100-percent commitment. There are no additives or preservative solutions injected into Smoky Mountain’s meat and fish in order to create artificial flavor or make up for weight lost during cooking. Instead, Smoky Market Foods uses real wood smoking and adds garlic and other natural herbs and spices where seasonings are needed.

In addition to the manufacturing and distribution of meat, fish and beans, the company also plans to sell a selection of its smoked foods through the development of a national chain of Smoky Market restaurant-market stores. In addition, Smoky Market plans for kiosk-sales in grocery stores and other retailer locations, as well as orders generated via their Internet site. They are currently working with Quantified Marketing Group, the nation’s leading restaurant consulting firm, to select locations for their 150 square foot, self-contained kiosks at 10 test sites across the country.

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Smoky Market Foods, Inc. (SMKY.OB) Wows Brokers at the Recent FSX1 Conference

Thursday, April 10th, 2008

Smoky Market Foods, Inc. (SMKY.OB) announced that its participation at the Dallas FSX1 broker-dealer conference in January has resulted in anticipated financial backing that will enable the company to launch its operations. SMKY became a public company in September 2007 through a self-registration process and plans to grow its branded operations on a national and international level. A portion of the proceeds from the anticipated financing will stem from principally structured private equity sales of its common stock.

SMKY’s CEO Edward Feintech commented, “Navigating the dynamics of being a public company and establishing our company with the right financial resources is a definite process; it takes a few months to create real and viable financing relationships and the FSX1 broker conference was a great venue for us.”

SMKY’s website has been recently updated with summer menu items as well as additional products and services for catering, dining, and RV camping. The website is targeted to be ready for full on-line ordering by June 2008. At this time, consumers can view the products and order smoked salmon samples.

In addition to the website, Smoky Market Foods is developing its pilot restaurant-store in Los Gatos, CA. This first store will be a showcase unit offering full-service dining, take-out, and catering. It will also serve as a training ground from the company’s expansion into the rest of northern California. The company anticipates each restaurant to average between $825,000 and $1.2 million in annual revenue.

“When our financing comes into place, our plan is to open a total of 30 such stores during the following 12 months. Many of our stores will be pre-fabricated buildings that require only 45 days to install for operation,” stated Feintech.

With the use of its proprietary wood-burning oven technology, SMKY is able to provide a full line of natural smoked products without the use of additive or chemical preservatives. The company plans to provide its products via the Internet and through Smoky Market® restaurant-stores and self-contained kiosks.

According to Feintech, “We expect the Company will be financed to continue the execution of our operating plan to launch Internet sales targeted toward the 12 million RV users in the country, the opening of our pilot restaurant-store in Los Gatos, CA, and at least one 150 s/f kiosk well in time for the summer season.”

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Smoky Market Foods, Inc. (SMKY.OB) Has Developed a Hearty Menu

Thursday, April 10th, 2008

The Smoky Market brand foods were developed based upon the smoking technique Eddie Feintech has used since 1977. Freshly cut hickory timber is placed in wood-burning ovens to provide a unique Smoke-Bake™ flavor to the Company’s meat and fish products.

Eddie’s small brick and iron ovens cooked about 700 pounds of smoked meat every 12 hours, but since then a large stainless steel, wood-burning oven system with a capacity of 15,000 pounds per day has been developed in Webster City, Iowa to produce the same quality of food as Eddie’s origin ovens.

The Smoke-Baking™ process is a 100 percent natural smoking process. No additives like water, MSG, liquid, sugar, high levels of sodium, or preservatives of any kind are injected into any of the raw meat or fish. Based upon the nutrition fact labels on the packages, the maximum level of sodium in the pork entrées is 11 percent, the chicken entrées is 18 percent, and the salmon entrée is 3 percent. The smoky flavor is enhanced with garlic and other natural herbs and spices for seasoning.

The Smoky Market® products are a much healthier alternative for consumers to consider when choosing a protein. The products are currently available for purchase via the company website, but the company plans to expand availability to kiosks and restaurant-stores in the near future.

The current Smoky Market® menu includes: Pork Riblettes, Baby Back Pork Ribs, Carved Boneless Chicken Breasts, Jumbo Chicken Thighs, Carved Chicken Strips, Boneless Pork Loin Slices, Atlantic Salmon Fillets, and Hickory Smoke-Baked™ Beans.

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Smoky Market Foods Inc. (SMKY.OB) is “One to Watch”

Wednesday, April 9th, 2008

Smoky Market Foods, Inc. is focused on producing a complete line of fully-cooked Smoke-Baked meat, poultry and fish through an innovative wood-burning oven system. This proprietary, wood-burning oven technology makes it possible to create products that do not contain harmful additives or chemical preservatives, making Smoky Market foods a healthy alternative to the chemical-laden smoked meat, poultry and fish products flooding the market today.

Smoky Market Foods, Inc.’s business plan consists of building a national chain of Smoky Market® restaurant-stores and self-contained kiosks. The company’s menu of delicious wood-smoked cuisine is made in a large, USDA-inspected processing facility located in Webster City, Iowa.

The smoking technology used by Smokey Market Foods was approved by the USDA for mass commercial production after many years of costly development. Since its creation, the system has evolved into a huge, stainless steel, wood-burning oven that is capable of producing more than 15,000 pounds of food each day. All the food produced by the oven is made according to the superior quality standards instituted by Smoky Market Foods.

The Company uses hickory and other woods to cook its food, infusing a full, satisfying, smoky flavor. Smoky Market’s foods are guaranteed to be the most natural, wholesome and authentic of any smoked foods available in today’s marketplace. The genuine goodness consumers expect from Smoky Market’s products can only be created by the company’s use of real wood, special care, and lack of additives.

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