January 2008
Volume 3
ei
EDI EXPRESSIONS
What’s inside…
Department Spotlight
‘Our Partner’
EDI continues to grow…
1
2
3
Hall of Fame
Things to come…
Chief’s Corner
3
3
3
DEPARTMENT SPOTLIGHT
The Pricing/Rates Department, also known
as the Rate Quote Department, takes care
of incoming rate quote calls (from
customers and sales reps) and set up new
customers with rates in our system,
creating access for all departments to the
customer master.
Our Pricing/Rates Manager, Ryan Paun,
started with the Company on January 17,
1996 in the billing department and was
promoted to the Billing Supervisor and,
eventually, Pricing/Rates Manager when the
department was created.
Our Pricing/Rates Lead, Christina Belk,
started with the Company on April 16, 2000
in our Customer Service Department. She
then transferred to our Pricing/Rates
Department on June 16, 2003, bringing
along the valuable knowledge learned while
working in the Customer Service
Department.
Our Pricing/Rates Clerks are Jeannette
Gallardo, Shawndrea Bronson, Velia Torres
and Maria Avalos.
Jeannette started with the Company on
February 15, 2002 in the Customer Service
Department as a Call Center Representative,
then, was promoted to a Pricing/Rates Clerk
on February 28, 2005. Shawndrea started
with the Company on October 12, 2005. Velia
started with our Company on May 3, 2006.
Maria is our newest addition and she started
with us on November 15, 2007.
The Pricing/Rates Department’s primary
function is to take incoming calls from
customers and the sales representatives for
rate quotes, which averages 350 quotes per
day. Many customers calling in are calling
to find out what their rate would be, but a
large number of the phone calls are for
special quotes based on the characteristics
of a particular shipment, the volume of the
shipment or to keep up with a rate from the
competition.
The Pricing/Rated Department has shifts
covering our phone lines from 5:30 a.m.
to 5:00 p.m. to better service the East
and West Coast.
This department also handles the set up
of Guaranteed Shipment, which involves
much more research than a regular rate
quote; checking transit times, checking
credit status for the paying party and
checking any special requests to see if
we can guarantee a delivery date for the
shipment.
Our Partner
Action Express Services, Inc.
started their service in 2003
with 6 employees, 4 to 5
trailers a week and a
warehouse of 8,000 square
feet.
Even though Action Express
Services, Inc. has been in
business for only a few years,
they have outgrown their
facility and moved into a new
home of over 30,0000 square
feet and now employ 19
employees and contract 18
independent Drivers.
Office Staff (Left to right):
Ozzie, (president), Chico (Dispatcher), Gaby
(Unloading Supervisor), Carlos (Customer Service) and
Lissette (Receptionist/Customer Service)
The President of Action
Express Services, Inc., Ozzie,
stated, he has “enjoyed the
many years of friendship [he
has had] with EDI and looks
forward in the many more years
to come”.
Action Express Services has
built their Company on
believing in caring for their
employees and customers and
built their organization on
family and friendship.
EDI Express, Inc. has had a
great working relationship
with Action Express Services,
Inc. for many years and is
excited to continue the many
more years of sharing a
partnership that we feel is a
part of our family.
Our Warehouse Crew Consist of 11 owner operators
and 11 night shift warehouse workers.
.
EDI CONTINUES TO GROW…
07/22/2007
08/02/2007
08/12/2007
08/20/2007
08/22/2007
08/29/2007
08/29/2007
09/17/2007
09/20/2007
10/03/2007
11/04/2007
11/07/2007
11/12/2007
11/25/2007
11/25/2007
12/05/2007
12/19/2007
Greg Copeland – Florida Terminal Warehouse
Christopher Marshall – Florida Terminal Operations
Supervisor
Billy Owens – Florida Terminal Warehouse
Steven Shear – V.P. of Sales East Coast
James Hicks Jr. – Florida Terminal Forklift Operator
Loretta Franklin – Customer Service Representative
Maria Linares – Customer Service Representative
Maribel Sandoval – Customer Service Representative
Brent Craig Vollmer – Florida Terminal Forklift Operator
Lydia Chavez – Credit & Collections Clerk
Arthur Green Jr. – Florida Terminal Warehouse
Homer Moore – Florida Terminal Warehouse
Maria Ortiz-Sanchez – Customer Service Manager
Jesse English Jr. – Florida Terminal Warehouse
Daniel Howard – Florida Terminal Warehouse
Cristian Orellana Reyes – Call Center Representative
Noemi Toscano – Customer Service Representative
HALL OF FAME
10 YEARS OF SERVICE
5 YEARS OF SERVICE
Anda Paun – Accounts Payable Lead
Pamela Aguallo – Accounts Payable Clerk
THINGS TO COME…
Upcoming March 2008 Newsletter…
Exciting changes to our Claims, O & D and Partnership Customer Service from a 2 –
person crew to a 4 – person crew.
Customer Service Department’s new leader and exciting goals set for 2008.
COOKS CORNER
ADRIENNE’S GARLIC CHICKEN
Ingredients needed:
y
1 chicken, about 3 pounds, cut into serving pieces
y
3 heads of garlic
y
½ bottle cabernet wine
y
y
y
2 to 3 sprigs rosemary
½ cup virgin olive oil
Salt and pepper to taste
Marinate the chicken in the wine, the cloves from one head of garlic and the rosemary for 4 hours in
the refrigerator. About an hour before dinner, remove the chicken from the refrigerator.
Build a charcoal fire. When the flames have died down and there is a nice bed of coals, remove the
chicken from the marinade, pat the pieces dry, and season with salt and pepper. Take the remaining
two heads of garlic, cut the tops off to reveal the top cloves and make individual aluminum foil
“cups” for them. Pour olive oil over the garlic heads liberally, and place on the grill. Cook the
chicken on the grill, turning frequently until nicely browned and cooked to the degree that you
prefer. When the garlic cloves are softened, take them off the grill and pour the oil into a small
bowl. Let the garlic heads cool enough for handling and then pinch the soft cloves out into the bowl.
Mash the garlic cloves and oil into a paste, spread it on the chicken pieces and wrap each piece in
aluminum foil. Return the chicken to the grill for 5 minutes to heat through. Unwrap and serve with
ratatouille and polenta.
Makes 4
servings