
So much more to love!
- 110,000 ft² Total space
- 45,000 ft² Production, Cook, and Packaging area (Additional space for future expansion)
- 1,000 ft²+ Pallets (2 mm lbs) Refrigerated Finished Product Storage
- 7,000 ft² Dry Storage Warehouse
- 2,500 ft² Maintenance, Chemical, and Parts Storage

Industry Leading Safety and Quality
- FDA, USDA, SQF Level III Certified
- Silver LEED Certified
- Continuous flow operation
- Ongoing equipment testing and validation trials

Core Capabilities
- Fresh Sous Vide™
- Sliced, Diced, and Shredded
- Hardwood-Smoked & Slow-Cooked
- Deli Logs
- Sauces

Meet our Operations Team

Mike Weber
VP Manufacturing and Operational Excellence

Brett Hanvey
Director of Manufacturing

Brad Wolff
Senior Facility and Maintenance Leader

Ben Gehrs
Senior Process Engineer

Carey Kehrer
Senior Order Fulfillment Leader

George Wade
Logistics and Packaging Leader

Mark Hovious
Facility and Maintenance Leader

Meet our Safety and Quality Team

Jeanne Gannon
VP Food Safety & Quality

Jaquisha Steward
Senior FSQA Audit Leader

Amber Sternau
Senior Quality Leader

Leslie Ward
Document Control Leader

Amy Zuzack
FSQA HACCP Leader