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newlenoxpatriotdaily.com news<br />
the new lenox patriot | October 10, 2019 | 7<br />
OMG It’s Gluten Free continues its growth<br />
Sean Hastings, Editor<br />
Melanie Helfrich (left), of New Lenox, and OMG founder<br />
Julie Scianni pose for a photo. Photo Submitted<br />
OMG It’s Gluten Free,<br />
based out of Frankfort, has<br />
served the gluten-free community<br />
for 10 years.<br />
It started out as a cafe,<br />
but has since developed<br />
into a food manufacturing<br />
company that serves people<br />
nationwide. OMG has<br />
its own online portal that<br />
people can order from, but<br />
also do business with Sysco<br />
Chicago, which stores<br />
their brownies, buns and<br />
bread crumbs and supplies<br />
their products nationwide<br />
to different businesses.<br />
Their products are in<br />
different hospitals, restaurants,<br />
hotels, senior care<br />
centers, schools, event<br />
venues and some airports.<br />
But getting into all of the<br />
airports is OMG’s next big<br />
push, said Melanie Helfrich,<br />
of New Lenox.<br />
Helfrich is a part owner<br />
and the sales manager.<br />
OMG also stocks the<br />
gluten free bread for Turano,<br />
Alpha and Gonella.<br />
“We always get feedback<br />
that it tastes like regular<br />
bread,” Helfrich said<br />
OMG’s founder is Julie<br />
Scianna, who found out<br />
later in her life that she was<br />
gluten intolerant and that<br />
her four children were as<br />
well.<br />
What’s going to help<br />
OMG make its next jump<br />
to being in all of the airports<br />
is having earned its<br />
Airport Concessions Disadvantaged<br />
Business Enterprise,<br />
Safe Quality Food<br />
and Disadvantaged Business<br />
Enterprise certifications.<br />
ACDBE and DBE are<br />
similar in that they both<br />
help to level the playing<br />
field for small businesses<br />
that wish to participate in<br />
contracting opportunities at<br />
airports.<br />
Helfrich said airports<br />
need to buy a certain percentage<br />
of their food from<br />
a DBE-certified business,<br />
which OMG now is.<br />
“Having a speciality gluten<br />
free item that is needed<br />
especially in the airports,<br />
because you can’t find<br />
anything like that and for<br />
them to be able to mark off<br />
that percentage of product<br />
that they have to buy and<br />
get gluten free items in, it<br />
makes it a win-win for us<br />
and them.”<br />
And having that speciality<br />
item gives them that<br />
advantage because parents<br />
can find easier ways to get<br />
their gluten-intolerant child<br />
to eat, rather than paying<br />
$18 for a bunless burger<br />
and one piece of lettuce,<br />
Scianni said.<br />
“It’s becoming more of a<br />
necessity,” she said.<br />
OMG also recently got<br />
another account with United<br />
Airlines and it will be<br />
carrying OMG’s 2 ounce<br />
blueberry muffin and a 2<br />
ounce dinner roll for all of<br />
their flights domestic and<br />
international.<br />
And with OMG’s big<br />
growth, especially in the<br />
last few years, it will hit $1<br />
million in 2019 and likely<br />
get to $1.4 million before<br />
the year ends, Scianni said.<br />
The thought of that<br />
brought tears to Scianni’s<br />
eyes.<br />
“We are going to hit a<br />
million dollars,” Scianni<br />
said. “I get chills just saying<br />
it. I was crying to my<br />
dad. No one thought we’d<br />
get here. It’s very exciting.<br />
Once you cross that<br />
number, that is what is so<br />
exciting, once you hit it, we<br />
should do two-and-a-half<br />
next year.”<br />
Helfrich joined the team<br />
three years ago. The two<br />
have known each other for<br />
as long as OMG has been<br />
around, but when Scianni<br />
needed a sales manager,<br />
she turned to her longtime<br />
friend.<br />
Scianni said she could<br />
not have been able to get<br />
this growth without Helfrich.<br />
She said they were<br />
doing well, but became<br />
stagnant about seven years<br />
in.<br />
And the one who helped<br />
get the SQF certification<br />
was Glenn Zagon, OMG<br />
food safety manager. And<br />
Andrew Hebda is the executive<br />
chef.<br />
Scianni and Helfrich<br />
both hope to continue to<br />
expand the business and be<br />
able to retire in a few years,<br />
while staying on the road<br />
selling their products.<br />
Visit omgitsglutenfree.<br />
com for more information.<br />
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