Graze our blog to learn more about what’s going on at Rhino Foods.
On Becoming the World’s Cookie Dough Ice Cream Experts
Don’t take cookie dough ice cream for granted, it might never have come to grocery store shelves if Rhino Foods and Ben & Jerry’s hadn’t worked together for 18 months to get it right. Read how it came about and watch Ted explain the journey to create this amazingly popular flavor.
Innovation Station: World Class Improvements to Our Facility
What once felt like a huge facility no longer did. We needed more production capacity and we just needed more space for the size of company we’d become. Read what we did, why we did it, and how the work supports best-in-class food safety and quality standards. Cookie dough is a lot of fun, but…
Doing Right by our Employees Makes Good Business Sense: Rhino’s Employee Exchange Program
There is an alternative to seasonal layoffs and we’ve been doing it since 1993 and want to help your company do it too. The Employee Exchange Program is proven to retain great employees by keeping them fully employed at partnering companies during slower months. Read about our partnership with Lake Champlain Chocolates.
Vegan Ice Cream Hits the Spot for Consumers
It may be a vegan “ice cream” but if it’s not as good as dairy ice cream, you’re missing most of the market that buy both. Dale, our Certified Research Chef, speaks from experience about the challenges of developing great vegan inclusions to meet consumers’ high expectations.
Different Stories, Shared Experience: Women@Rhino Change the Conversation
Bringing women together from across shifts and departments, the Women@Rhino initiative meetings create space for sharing and learning on issues of gender, equality and inclusivity at work and in our community.
Growing Your Workforce with New Americans, People in Recovery and Post-Incarceration
The unemployment rate is low, which is great for Americans but a challenge for companies. In conversation with HR Generalist Lorri Miller and People Program Manager Ariella Pasackow, we got into the details of Rhino’s hiring strategy.
Protect that Ice Cream! Nine Ways We Keep Our Products Safe
Ice cream lovers are our people and that’s why we use Good Manufacturing Practices – along with other steps – to keep our food and our customers safe!
Creating the Flavors of the Future with Rhino’s R&D Team
The ice cream industry is endlessly creating new flavors to fall in love with. We pride ourselves on finding unique solutions for our customers who are looking for the highest quality ingredients, lowest-risk partners, and ridiculously delicious inclusions.
Flavor Trends: A Dive Into Our Research & Development
Ever wonder what it’s like to have the world’s most delicious job? Dale Conoscenti and Rob Douglas, members of the Rhino Foods’ Research and Development team, recently gave us a look into their day-to-day. R & D touches every aspect of business at Rhino, but the goal is always to stay laser-focused on creating ice…
Honoring Eid al-Fitr with Company Holiday
Eid al-Fitr, the Feast of Fast-Breaking, celebrates the end of the holy month of Ramadan. At Rhino, we’re honoring our cultural diversity and this important holiday with a company-wide paid day off. Why do we think this is important? Read on.
The Newest Rhino: Rhino Foods Foundation
Why would a business create a non-profit? Too much success was our reason! For a couple of decades, we’ve been known nationally for sharing our workplace practices that benefit employees and the company. As Ted explains, recent momentum called for more horsepower.
Your Love of Cookie Dough is Natural
We eat for many reasons besides the need to sustain life. Taste preferences vary widely but behind them all Nature has her thumb on the scale to ensure we favor some basics. And wouldn’t you know, cookie dough meets all the basics.
Don’t Try This at Home: Edible Cookie Dough
Homemade cookies are a treat. Homemade cookie dough is bad news. Stick with commercially made ready-to-eat cookie dough please. Why? Read on.
Rhinos’ Favorite Holiday Cookies
When faced with baking for a cookie swap, I’m not that inventive. This year I asked Rhino’s R&D foodies for their go-to holiday cookie recipes. I should have done this years ago. So, if you want to step up your game, read on.
Thank You for 37 Years of Dough, Family, and Partnership
It’s cold and dark here in the Northeast, the 2019 ice cream season is many snowstorms away, and year-end finds us reflecting on a successful 2018. Our owner, Ted, takes a look back on the origins of Rhino and the many events and people he is thankful for on his 37 year journey.
Building a more Inclusive Culture with Diwali and Ramadan
America is a country of immigrants. At Rhino Foods, 37% of our workforce are refugees. To increase our inclusivity and further celebrate our diversity, we’re recognizing two more holidays with paid time-off.
2018 B Corp Annual Hal Taussig Award Winner
Each year the global Certified B Corporation community recognizes the person who exemplifies B Corp values and its drive to use business as a force for good. The 2018 winner is our founder Ted Castle. Why did he get this you ask? Read more . . .
Business That Works For Everyone: A Declaration Of Interdependence
Ten years ago, a small group of business leaders stood together to make a “declaration of interdependence.” They declared the simple truth that business should work for everyone.
Rhino Foods’ Makes Forbes List of 25 Small Giants
Article Excerpt: Forbes selected 25 businesses that have sound business models, strong balance sheets and steady profits – and privately owned and closely held. These companies contribute to their communities, have been acknowledged as outstanding by others in their field and are engaged in initiatives from which any business can gain insights.
Rhino Foods fuels growth and diversity through refugee hiring
Rhino Foods’ refugee hiring over thirty years has paid dividends both expected and unexpected.
