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