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Featured Product: Green Is Good For Food Service Operators

Shetakis Wholesalers in proud to offer bottled water in new sustainable packaging.

Primo is the first nationally available bottled water whose bottle is made from plants, not crude oil! Primo offers you the convenience and great taste you're looking for – in a bottle that's friendly to the environment.

How? It's all about the plastic we use. It's called Ingeo^tm, the world's first and only performance plastic made from 100% annually renewable plants. Nearly all other plastic bottles made in the United States are manufactured from petroleum, a non-renewable and diminishing resource.

Want to see how we change plants into Primo bottles?
Click here to watch this amazing story.

“Customers tell us they appreciate our sustainability efforts and love PRIMO because the bottle is made from plants not oil and it tastes great, “said Dan Brinton, franchisee of six Krispy Kreme Doughnuts in the Phoenix, AZ market. “And, our bottled water sales are up 50% versus last year when we were offering two leading national brands. It’s a nice win win - for the community and our sales ...” (Read More)

Learn More About Primo Water in Primo Water FAQ’s

Looking For Water in the Desert? Shetakis and Premier
Label Water Company Team Up

DW Tatts - Cool Tattoo Art

Bride and Groom - Exquisite Bottles for a Special Occasion

Shetakis and Premier Label Water Company are proud to announce an alliance that will provide Southern Nevada with the highest quality, most competively priced water products available.Whether you are looking for Private logo bottles, Specialty Bottles, or cool novelty labels, PLWC is the solution.

Premier Label Water Company (PLWC) is now the leader in the private label bottled water industry, having created key alliances with corporate clients in order to take advantage of this new form of advertising and promotion. Recognized as one of the leaders in design, quality, service and innovative methods of penetrating the marketplace, PLWC's clients have readily accepted the concept of a new cost-effective way of generating exposure for their companies.

Private Label - Add Your Logo to a Variety of Sizes

Customer Spotlight: How Do You Spell Pizza in Italian? Dominic Todesco!!!

Dominic-Tedesco-Headsot His parents, Italian immigrants, settled in Southern Indiana after the birth of their 1^st son. After 6 more sons were born, they welcomed Dominic Gerard into the world in 1963. A total of 8 in all, the Tedesco boys were raised in a Midwest world very unlike their Sicilian roots. However, Tedesco stayed true to his Italian heritage and learned to cook at his mother’s side. From his early childhood, when Chef Dominic Tedesco was barely able to reach the stove, He Dining_2158 was obsessed with curiousity about the appetizing aromas that wafted from the pots and pans.

Chef Dominic opened his first restaurants in Indiana and Kentucky. With his Mediterranean look and his southern accent, “The Hillbilly Italian” became quite popular with the locals. He also became well known on the competitive circuit winning various awards for his pizza recipes.

“Fuoco de Mare” – Pizza Today© Best of the Midwest 2001
“Don Domenico” pizza – Pizza Today© International Traditional Pizza of the year 2002
“Loaded Potato” pizza - featured on Emeril Live!© 2003.
“Don Siciliano” pizza – Pizza Today© International Deep Dish Pizza of the Year 2004.
“Loaded Potato” pizza – PMQ© America’s Plate 2004.

Dean's-Billboard-2 Chef Dominic’s competitive spirit reached a pinnacle when he qualified to be part of the US Pizza team. Presenting his culinary masterpieces in Salsomaggiore, Italy, he placed 2^nd in North America at the World Pizza Championships in 2004. This experience made Chef Dominic r Dominic-Channel-13 ealize he wanted to take his career to a new level.

So, at the age of 40, he decided to return to the classroom and finish his culinary degree in Las Vegas. He graduated in 2006. Since that time, he has been sharing his pizzas and Italian dishes with a whole new audience. After a stint at MGM Grand and time spent in the corporate culinary world, he has now found a new home in Dean’s Place, an Italian eatery. As their Executive Chef, he has been able to perfect his dishes further; creating a unique dining experience for all who encounter him. Regardless of a change in geographical location, Chef Dominic has never lost his charm or that Southern accent. His work is truly blooming in the desert.

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