"Having worked with several graphic designs over past few years, I find Gail & Co to be consistent, personable, in tuned to the needs for the project and supportive when changes are needed." Robin Graham, Publisher | Spotlight On Recovery
Congratulations
Susie's Hot Sauce
“To entrepreneur Ms. Rosemarie “Rosie” McMaster who was recently honored with the Order of the British Empire (OBE).
She is the Managing Director of the award winning
Susie’s Hot Sauce”
(SunBiz Showcase Alliance PLLC, E-Newsletter July 17, 2009)
Rosie, there is no doubt that your recent achievements will be spoken of for some time to come and that the admiration for your accomplishments is felt by all of us within the industry as well as the general public.
Please accept my heartiest congratulations for your success.
About Susie’s Hot Sauce
Susie’s Hot Sauce is a small cottage business from the tiny Caribbean nation of Antigua-Barbuda, yet it is internationally renowned for its huge taste. It is almost impossible to visit Antigua without becoming intimately acquainted with this Caribbean delicacy. And once you’ve been introduced…It is even harder to forget! Susie’s has been pleasing palates since 1960 when Susie’s Original Hot Sauce was first introduced. Its award-winning red habanero and scotch bonnet hot sauces have captured the hearts, minds and taste buds of chile heads and pepper sauce aficionados all over the world. Visitors to our friendly twin islands insist on returning home with bottles of Susie’s sauces for family and friends, sharing the warmth of the sun-drenched paradise, its people, and the joy of their tropical experience. For more information, visit www.susieshotsauce.com.
For an immediate proposal, Requst a FREE consultation,
Contact Us>
copyright ©2011 Gail & Company | PO Box 3523, Mt. Vernon, NY 10553 | info@gailandco.com | 917.873.9660
Twitter: marketingnyc
says:
Feedback from the industry:
“That’s great news – congratulations! I have not had an opportunity to try the product but will make an effort to seek it out and make mention of it in the newsletter.
Jerry Bilinski, Editor
The Culinary Explorer