Award in the Central Midwest. The awards program recognizes entrepreneurs who demonstrate excellence and extraordinary success in such areas as innovation, financial performance and personal commitment to their businesses and communities. Dan and Justin were selected as finalists by a panel of independent judges. The award winners were announced at a special gala event on June 19 at the Sheraton Overland Park hotel in Overland Park, KS. Although Dan and Justin did not win, they were very honored and blessed to be finalists.

“I am very honored to be part of such a great group of people and an outstanding program that promotes innovation! There is nothing greater than forward thinking and further innovation, and even more importantly, the first step of promoting it! Everyone at Deli Star Corporation, AMVAC Packaging and Agility Food Systems has an eye on innovation and embraces positive change. I’m so happy to see this mentality, positive attitude and hard work pay off,” President, Justin Siegel.

Now in its 28th year, the program has expanded to recognize business leaders in more than 145 cities in more than 60 countries throughout the world.

Regional award winners are eligible for consideration for the EY Entrepreneur Of The Year National program. Award winners in several national categories, as well as the EY Entrepreneur Of The Year National Overall Award winner, will be announced at the annual awards gala in Palm Springs, California, on November 15, 2014. The awards are the culminating event of the EY Strategic Growth Forum®, the nation’s most prestigious gathering of high-growth, market-leading companies.

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Dr. Dan Siegel, Judy Siegel, and Justin Siegel at the EY gala in Overland Park, Kansas

EY announces Deli Star Corporation’s Dr. Dan Siegel, Chairman, and Justin Siegel, President, are EY Entrepreneur Of The Year™ 2014 Award finalists in the Central Midwest!Fayetteville, IL, April, 30 2014 EY is pleased to announce that Chairman Dr. Dan Siegel and President Justin Siegel of Deli Star Corporation are finalists for the EY Entrepreneur Of The Year™ 2014

The Quarterly Log Newsletter

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Independence Day, July 4th, is commonly associated with fireworks, barbecues, and family get-togethers. Our Deli Star family is no different! Well, maybe a little different! Who else can say they have a July 4th Master Chef with the name “Boomer”! Although “Boomer” did not supply the fireworks, we all certainly enjoyed his grilled burgers for lunch on July 3rd. As the picture shows, we didn’t give Boomer a beer while he was working over two hot grills, but we did supply him with the next best thing, a beer mug hat! With all the fun we had enjoying the barbecue and the day off on the 4th, we won’t forget the true meaning of the 4th of July. It is our country’s birthday, July 4, 1776. It was on this day the final draft of the Declaration of Independence was adopted.

Our thanks to Justin for providing the food and beverages, and especially to our Master Chef, Boomer. We will end with a July 4th history quiz… What member of the “Second Continental Congress” was the first to sign the Declaration of Independence?

July 4th Celebration at Deli Star

ANSWER: John HancockBetty Rokita won the Star Guest Award for the second quarter of 2014

Betty Rokita won the Star Guest Award for the second quarter of 2014! The Star Guest award goes to someone who has gone above and beyond for Deli Star and is nominated by their peers.

Q: How long have you been with the company?A: I have been with Deli Star for 9 years this September.

Q: How did it feel when you won the (Star Guest) Award?A: It felt good to win Star Guest. There are so many people who can be nominated for that award so to be the one who was chosen was pretty cool”, Rokita Said about winning the award.

Q: What do you like best about your job?A: The thing I like best about my job are the people. Most of us have been here for a while and we are all pretty close friends.

Q: What does Star Guest mean to you?A: I’m a big believer in Star Guest. I try to Utilize the 5 P’s in my work every day: Positive Attitude, Professionalism, Proper and Effective Communication, Pride in Facility Maintenance and Appearance, Product and Industry Knowledge.

Star Guest Award recipient Betty Rokita

For the first time this last quarter, Deli Star held a What’s Cookin with the Pres! Breakfast. This was an opportunity for a few selected Deli Star Employees to listen to updates on the company and to ask the President, Justin Siegel, questions. Topics include: business update, organizational changes, how you can help with our business, what is on your mind and what can your management team do to make Deli Star a better place to work. Every Quarter there will be different employees invited to What’s Cookin with the Pres Breakfast. Thank you to those who came and made the first breakfast a success!

What’s cookin with the Pres

Issue 2 ● 2014

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Deli Star is strongly committed to maintaining a safe and healthy work environment for all its employees. We are continuously reviewing processes, procedures, and the equipment we operate, keeping the safety of our employees first and foremost in our mind at all times.

Taking this a step further, and following the suggestion coming from our Safety Committee, we scheduled a certified trainer to present a training program to a group of employees to put us in the position to administer immediate aid to our employees if needed until trained professionals arrive. According to information we received from the American Red Cross, there are 220,000 victims of sudden cardiac arrest per year in the United States. About 10,000 sudden cardiac arrests occur at work and doing nothing while waiting for the arrival of emergency medical personnel results in only 5-7% survival.

As a result, Deli Star President Justin Siegel approved the purchase of an AED to have on site and then on April 14th, 2014, the following employees received training and a two year certificate for successful completion of First Aid/CPR/AED training: Sherri Bush, Becky Judy, Mitch Collins, Leon Averbeck, Bill Barrows, and Justin Siegel.

We all hope that we will never have to use it, but it is comforting to know that if needed; we have well trained Deli Star employees to care for us.

CPR

Image courtsey of American Heart Association www.heart.org

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The Quarterly Log Newsletter

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Contact for Further Information:Sara Thomas Sales & Marketing Manager 618-677-2282 x119 ● sthomas@delistarinc.com

Nearly six months ago, Deli Star presented all employees with the unique opportunity to enroll in a 401-K savings plan for their retirement. We are very proud to be in a position to offer this retirement plan to our dedicated employees.

Those who began contributing to this retirement plan at that time are already seeing the benefit of their investments. All employees who meet certain minimum requirements can join. Remember, Deli Star will match 100% of the first 3% of pay employees contribute to the plan plus 50% of the next 2% that employees contribute. With this matching contribution by Deli Star, you are already increasing your retirement fund. You are then able to direct the investment of your retirement account balance by selecting various investment options.

401k Employee PlansFor detailed information about your investment options, go to principal.com or contact Principal Financial at 1-800-547-7754. Also, if you have any questions about your 401-K plan or would like to join, contact Bill in Human Resources.

“Higher”— a single word that has been repeated to exhaustion among participants across protein markets for many months. Higher is also a word that forms the foundation for many of our market outlooks contained in this issue. From beef and pork to chicken, turkey, eggs, and seafood items, we have seen a mix of stable climbs to outright explosions in product and livestock values in the second half of 2013 and the first quarter of 2014. Cattle production issues and a widespread hog virus have left the cash-strapped consumer navigating meat cases with prices that are just not feasible for some families. High beef prices don’t typically equate to increased egg or tilapia

INDUSTRY ARTICLE

Many Markets Reaching & Surpassing their all-time peak

sales, but when beef, pork and poultry have exceeded a given family’s budget, cheap, alternative proteins can tend to prosper.

Through several of the articles in this issue we explore an evolving landscape where these interdependencies between protein markets merge with traditional independent factors like supply, demand and exports to send a broad spectrum of food prices higher. The Bureau of Labor Statistics recently found that of the stimated 80.4 million families in America, 20 percent didn’t contain a single member with a job. With these kinds of numbers, along with higher travel and living expenses, the consumer’s budget is undoubtedly shrinking. This leaves those institutions who sell protein products juggling higher input costs, lower margins and creative featuring to accommodate.

Now on its sixth year, Urner Barry’s Outlook Edition of the Reporter aims to provide the reader with extensive protein market summaries of the past year and offer a glimpse into what may be coming in the future. The balance of the issue is composed of analysis and news developments that affect a broad range of industry participants from packers and processors, retailers, foodservice operators and even the consumer.

Urner Barry