From the Top of the Tree

Marco Casol

Marco Casol

One-third of the year is already in the books. 2012 has come at a fast pace and, well, so have 10 years. PreGel AMERICA celebrates its 10-year anniversary this year, and to be honest, I am still a bit in shock. In one regard, I feel as though time has passed by with the blink of an eye, but then if I take a minute to reminisce about the very beginnings of this journey it feels light-years away. Starting with this issue and ending with Issue 16, we will feature a special department that will tell the story of PreGel AMERICA from its conception to where it is today. While it’s important for all of us to stop, take a look back, and learn and grow from where we have come, in this column I want to continue to focus on moving forward because it is the future of this company and the new path we set out on that will define us in the next ten years.

We are once again expanding at PreGel AMERICA, both in physical space and personnel. The new additions to our facility are in direct response to our customers’ needs, which include warehouse space to keep adequate stocks of products, manufacturing additions to increase productivity and production lines, additional training space for more hands-on and classroom practicum, and research and development labs to respond to the market trends and provide groundbreaking products.

Investing in growth is also about bringing in the right people – we will also continue to seek out individuals that will add to our team of top-notch employees. The goal of our expansion not only showcases our continued dedication to the U.S. market, but that we are a company that wants to evolve and never stay stagnant.

Setting forth on a new path also translates to new discoveries, encounters and changes along the way, and this extends to every part of PreGel AMERICA. This magazine is no exception, as we want to push the envelope with every word and picture. Two new additions are: the Chef’s Nest, an introduction to PreGel’s 5-Star Ambassadors and how they are educating and sharing new techniques with chefs across the nation; and 5-Ways, a new part of What’s Blooming developed with the popularity of Pintrest in mind that presents a visually pleasing clipboard of five ways to use a featured PreGel product. These are additions we believe will help diversify the magazine and provide new ideas for your business.

We are proud of how far we have come as a company, but we feel as though there’s so much more work to be done. We hope to celebrate our past in each issue, but more so share with you the future. Thank you for being a part of our first 10 years, and here’s to many more …