EXECUTIVE CHANGES

Dominick's 2nd Fresh Store Openss Finer Foods here has opened its second Fresh Store, this one in Orland Park, Ill.The first Fresh Store -- a prototype with a focus on perishables -- opened last fall in Vernon Hills.The deli in the recently opened store has a few additions, said Rich Simpson, a spokesman for the 84-unit chain."We've put in a number of new sandwiches including a chicken and a turkey

Dominick's 2nd Fresh Store Opens

s Finer Foods here has opened its second Fresh Store, this one in Orland Park, Ill.

The first Fresh Store -- a prototype with a focus on perishables -- opened last fall in Vernon Hills.

The deli in the recently opened store has a few additions, said Rich Simpson, a spokesman for the 84-unit chain.

"We've put in a number of new sandwiches including a chicken and a turkey sub and some all-vegetable sandwiches," he said. He added that there's also more attention in this store to merchandising domestic specialty cheeses as opposed to imported varieties.

Other than that, programs are the same as those in the first Fresh Store. Simpson said there has been some fine-tuning, but declined to be more specific.

The format has perishables departments bunched together at the right side of the store, with seating, an extensive array of bulk produce and several types of food made to order.

Ultra Pac Fine Diners Launched

ROGERS, Minn. -- Ultra Pac here has introduced a line of carryout containers designed specifically to present prepared foods with "style and gourmet appeal."

Called Fine Diners, the line includes single- and dual-compartment trays with clear lids. There is also a choice of dual-ovenable containers that withstand temperatures from 20 degrees below zero to 425 degrees and a lower cost nonovenable presentation tray. Ultra Pac is a manufacturer of containers for deli, bakery, produce and floral items and is a developer of recyclable plastic.

Milk Board Offers Recipe Booklet

MADISON, Wis. -- The Wisconsin Milk Marketing Board here has published a recipe booklet featuring the creations of chefs who work in the retail and food-service industries.

The recipes were developed for WMMB for a recent event it sponsored, the Wisconsin Cheese Chef Showcase of American Cuisine, which was designed to celebrate the ethnic diversity of American cuisine.

The recipes include a creation from Corey Schreiber of the Cypress Club, San Francisco, winner of the Chef Showcase event. His recipe is for stuffed chicken with Wisconsin Asiago.

Skillet gratin of smoked turkey, using Wisconsin Fontina, a creation by Jim Sands, chef at Sutton Place Gourmet, Baltimore, is also included.

Copies of the full-color recipe brochure can be obtained from WMMB, 8418 Excelsior Drive, Madison, Wis. 53717.

Heluva Updates Its Packaging

SODUS, N.Y. -- Heluva Good Cheese has updated the packaging of its entire product line to incorporate nutrition information mandated by the Federal Nutrition Labeling and Education Act, which goes into effect next week.

The packaging has been redesigned "to establish unity across the company's product lines and to give it a distinct identity within its category," said Katie Barclay, the company's director of marketing.

The company will also use point-of-purchase materials to tie in its products with one another, she said.