Absolutely World Class, Abilene, TX, 325-672-3000, www.absolutelyworldclass.com
Salsas, BBQ Sauces, JerkyAccord Foods inc., Rochester, NY, 585-436-3668, www.accordfoods.com
Asian SaucesAdvanced Food Products, New Holland, PA, 800-732-5373, www.afpllc.com
Cheese Sauces for nachos, chips, hot dogs, fries, pretzels, burgersand Philly-style cheese steaks. They also take sides like steamed vegetables and baked potatoesAllied Old English Inc., Port Reading, NJ, 732-636-2060, www.alliedoldenglish.com
Oriental SaucesAl-Rite, Miami, FL, 305-652-2540, www.al-rite.com
Sauces, Syrups, Energy Drinks, Teas, BlendsA.M.Braswell Jr. Food Co., Statesboro, GA, 912-764-6191, www.braswells.com
Dressings, Marinades, Condiments, Jams Jellies, Butters, HoneyAmerican Kitchen Delights, Harvey, IL, 708-210-3200, www.americankitchendelights.com
Sauces, Dips, Soups, Snacks, Frozen EntreesAlfredo's Italian Foods, Quincy, MA, 617-479-6360, www.aapasta.com
Meat Sauces, Seafood Sauces, Vegetable SaucesAmigos Foods, San Antonio TX, 800-580-3477, www.amigosfoods.com
Sauces, Salsas, Dips, Taco Sauce, Taco Shells, Refried Beans, BBQ SauceAl-Rite, Miami, FL, 305-652-2540, www.al-rite.com
Energy Drinks, Syrups, Sauces, TeasArcobasso Foods, Hazelwood, MO, 314-381-8083, www.arcobasso.com
Dressings, Sauces, MarinadesArizona Pepper Products, Mesa, AZ, 800-359-3912, www.azgunslinger.com
Hot Sauces, BBQ Sauces, Snacks, Spices, Salsas, GiftsArizona Spice Co., Mesa, AZ, 480-632-2168, www.azspiceco.com
Sauces, Seasonings, Gluten Free, Gifts, Dry Mixes, Hot Sauces, BBQ SaucesAshburn Sauce Co., Virginia Beach, VA, 757-621-1113, www.ashburnsauce.com
Hot Sauce, Bloody Mary Mix, BBQ SauceAshlynn's Gourmet, Tarpon Springs, FL, 727-687-3267, www.ashlynnsgourmet.com
BBQ Sauces, Hot SaucesAshman Manufacturing Co. Virginia Beach, VA, 757-428-6734, www.ashmanco.com
Sample Packs, Japanese Lime Sauce, Habanero Mash, Seafood Maranades, Fullers Mustard,Assemblies Unlimited, Bloomingdale, IL, 877-273-6259, www.assemblies.com
Dry Mixes, Seasonings, Trail Mixes, Pastas, Rices, Coffee, Tea, Cereals, Dried Fruit, NutsAvon Food Company, Stoughton, MA, 781-341-3341, www.avonfood.com
Salad Dressing, Pasta Sauce, Marinades, Bloody Mary MixBPM Solutions, Barrie, Ontario, 705-790-8086, www.bpmsolutions.ca
Dry Mixes, Sauces, Dressings, Beer, Wine, Soda, CookiesBackwoods Foods, Tahlequah, OK, 918-458-9300, www.backwoodsfoods.com
Salsas, Relishes, BBQ Sauces, Pickles, Dips, Jams, Marinades, Gift Baskets, Pasta, Sauce, PastaBaldwin Richardson Foods Inc., Frankfort, IL, 815-464-9994, www.brfoods.com
Dessert Toppings, Mustards, Condiments, Sauces, SoupsBally Plus Food Solutions, Garland, TX, 972-485-8878, www.ballyplus.com/#
Asian Sauces, Appetizers, RTE Meal Kits,Barhyte Specialty Foods, Pendleton, OR, 800-227-4983, www.barhyte.com
Mustards, Marinades, Dressings, Condiments, GiftsBartush Foods, Lewisville, TX, 972-219-1270, www.bartushfoods.com
Mexican Items, BBQ Sauces, Vinegars, Horseradish, Concentrated MixersBaumer Foods Inc., Metaire, LA, 504-482-5761, www.baumerfoods.com
Hot Sauces, Soy Sauce, Steak Sauce, Marinades, Liquid SmokeBay Valley Foods, Oak Brook, IL, 708-483-1300, www.bayvalleyfoods.com
Creamers, Fruit Spreads, Pickles, Relish, Dressings, Salsa, Sauces, SyrupsBest Brand Bottlers, Sarasota, FL, 941-755-1941, www.bestbrandbottlers.com
Sauces, marinades, sauces, CondimentsBell Foods, Gervais, OR, 503-390-1425, www.bellfoodsintl.com
Pickled Vegetables, Sauces, Salsas, Mixers, WatersBeaverton Foods Inc., Hillsboro, OR, 503-646-8138, www.beavertonfoods.com
Condiments, Mustard, Horseradish, Ketchup, Salsa, Tartar SauceOur rich tradition at Beaverton Foods has made us the first choice for retailers who want to create a gourmet private label line. Beaverton Foods can provide a wide range of formulations designated to meet the needs of your profile. Our R&D department will work closely with you to compliment any existing recipe or create a new recipe, based on your needs.Bella Cucina, Atlanta, GA, 678-539-8400, www.bellacucina.com
Jams, Preserves, Sauces, Spreads, Oils, Pestos, Crackers, Cranberry Applesauce, OrganicBeneficial Blends, Tampa, FL, 800-230-5952, www.beneficialblends.com
Organic, Kosher, Oils, Pasta Sauces, Dressings, JamsBernard Food Ind., Evanston, IL, 847-869-5222, www.bernardfoods.com
Dry Mixes, Soups, Desserts, Dressings, Sauces, Seasonings, Mexican, Beverages, Gluten FreeBest Brand Bottlers, Sarasota, FL, 941-755-1941, www.bestbrandbottlers.com
Hot Sauces, Pasta Sauces, Dressings, BBQ Sauces, Dips, Salsas, MarinadesBig B Distributors, Evansville, IN, 812-425-5235, www.big-b-barbecue.com
BBQ Sauce, Salsa, Vinegar, Pickled Bologna, SeasoningsBlencor, Sealy, TX, 979-627-7801, www.blencor.com
Frozen Vegetables, Rice, Pasta, SaucesBlendex Co., Louisville, KY, 502-267-1003, www.blendex.com
Marinades, Glazes, Dry Mixes, Beverage Mixers, SeasoningsBlossom Valley Foods, Gilroy, CA, 408-848-5520, www.blossomvalleyfoods.com
BBQ Sauces, Dressings, Salsas, Oriental Sauces, Pasta SaucesBlount Fine Foods, Fall River, MA, 774-888-1300, www.blountfinefoods.com
Soups, Sauces, Side Dishes, Frozen EntreesBobbee's Bottling Inc., Louisburg, NC, 919-496-4286, www.bobbeesbottling.com
Sauces, Dry MixesBon Foods Inc., Portland, OR, 310-455-9876, www.bonfoods.com
Vinegars, Gluten Free, Dry Blending, Sweeteners, Dips, Marinades, Dressings, Soup MixesBranded Sauces, Lakewood, CO, 888-346-8728, www.brandedsauces.com
Hot SaucesBrooks Bottling Co., Oneonta, NY, 607-437-4215, www.brooksbottling.com
Sauces, Pasta Sauces, BBQ Sauces, Salad DressingsCajun Original Foods Inc., New Iberia, LA, 800-850-5315, www.cajunoriginal.com
Fresh Frozen, Pork, Shrimp, Crawfish, Aligator, Crab, Beef, Browning SauceCMS Fine Foods, Healdsburg, CA, 707-473-9651, www.cmsfinefoods.com
Pasta Sauces, Marinades, Steak and Barbecue Sauces and MustardCarolina CoPacking, Henderson, NC, 252-433-0130, www.carolinacopacking.com
Bottling BBQ sauce & sauces of all types, marinades, jams, salsa, beverages, toppings, and moreWe fill glass and plastic bottles from 1.5 fl. oz. and up to large drum and bulk tote capacities. Production batch sizes starting at just 150 gallons up to thousands of gallons. Need a 1 gallon lab sample made by our food science department? No problem. Contact us with your needs. Your CoPacker For Quality CoPackingCal Pack Foods, Torrance, CA, 310-320-0141, www.calpackfoods.com
High quality food, juice, and beverages, JUICE & SMOOTHIES,BEVERAGES,SALSA BABY FOOD,WET SALADSSOUPS,DRESSINGS, PUREES,DIPS & DAIRY SPREADS,SAUCESCalifornia Natural Products, Lathrop, CA, 209-390-0321, www.baytechfolio.com
Syrups, Soy Milk, Soups, Chai Tea, Sauces, Kosher, OrganicCape Cod Howlin Hot Sauce, Orleans, MA, 774-487-6282, www.capecodhowlinhotsauce.com
Sauces Cape Cod Howlin Hot SauceMy hot sauce is very unique, it's goes on everything from oysters to eggs. It enhances what you are putting it on instead of hiding it with heat like most hot sauces. I utilize local ingredients including Cape Cod dried cranberries, and is made in small batches locally.Captain Foods, Edgewater, FL, 800-749-5047, www.captainfoodsinc.com
BBQ Sauces, Hot Sauces, Gifts, Gluten Free, SeasoningsCasa Visco Finer Foods, Schenectedy, NY, 518-377-8814, www.casavisco.com
Pasta Sauces, Pizza SaucesCastle Co-Packers, Latrobe, PA, 724-879-4748, www.castlecopackers.com
Beberages, Sauces, Gluten Free, KosherChairmans Foods, Nashville, TN, 615-231-4315, www.chairmansfoods.com
Soups, Stews, Chowders, Frozen Entrees, Sauces, DipsChelton House, North Las Vegas, NV, 856-467-1600, www.cheltonhouse.com
Dressings, Sauces, Dips, Drink MixesChubby's Sauces, Bernardston, MA, 413-478-2103, www.chubbysauce.com
Pasta Sauces, BBQ Sauces, Marinades, SeasoningsCinnabar Specialty Foods, Prescott, AZ, 928-778-3687, www.cinnabarfoods.com
Sauces, Spices, Chutneys, Marinades, GiftsClaude's Sauces, El Paso TX, 800-727-2823, www.claudessauces.com
Marinades, Hot Sauces, Refried Beans, GiftsCoach Tony's, Rochester, NY, 585-494-0700, www.cthotsauce.com
Hot SauceColgin, Inc., Dallas, TX, 888-226-5448, www.colgin.com
Juices, Mixers, Teas, Energy Drinks, Salsa, Ketchup, Mustare, Hot Sauce, BBQ Sauce, Cocktail Sauce, Liquid Smoke, KosherConsolidated Mills, Houston, TX, 713-896-4196, www.consolidatedmills.com
Syrups, Seasonings, Salsas, Dessert MixesCopperleaf Kitchens, Albuquerque, NM, 505-323-9227, www.comfortfoods.com
Dry Mixes, Dips, Soups, Spices, Seasonings, Salsas, Sauces, GiftsCornaby's, Salem, UT, 385-223-0027, www.cornabys.com
Jams, Honey, Syrups, Fruit Sauces, GiftsCounty Fair Foods, Arlington, TX, 817-265-0094, www.countyfairfoodsinc.net
Hot Sauce, Salsa, Ketchup, BBQ Sauce, GiftsCountry Ranch Foods, Marietta, GA, 888-653-5550, www.countryranchfoods.com
Jerkey, Sauces, Soups, Stews, IQF Meat, IQF Poultry,Crazy Uncle Jester's, Dayton, OH, 888-212-1519, www.crazyunclejester.com
BBQ Sauce, Hot Sauce, Dips, Dessert Sauce, Jelly, GiftsCreative Co-Packing, Deland, FL, 386-337-7175, www.creativecopacking.com
BBQ Sauce, Drink Mixers, Dry Rub, Honey, Hot Sauce, Jelly, Key Lime Juice, Marinade, Salad Dressing, Seasonings, SyrupsWing Sauce; We have the capability to take your recipe or your idea to a shelf ready product. With our lab and our industrial contract packing facility, we will develop a production formula, test for food safety, provide nutritional labels, help with package ideas, and provide final product to ship to your desired location. We take pride in helping you get your food packaged and onto the shelves. Our staff will walk you thru each step working with us as your food co-packer.Cold and hot fill capabilities Large and smallbatch manufacturer, FDA Approved, Florida Department Of Agriculture Inspected, Level 2 HACCP Approved (HazardAnalysis and Critical Control Points)Fresh From Florida member
Create-a Pack Foods Inc., Ixonia, WI, 262-567-6069, www.create-a-pack.com
Organic, Dry Mixes, Dressings, Marinades, Salsas, Oils, Beverages, SyrupsCroix Valley Foods, River Falls, WI, 612-756-4985, www.croixvalleyfoods.com
BBQ Sauces, Steak Sauce, Marinades, SeasoningsCrop Circle, Inc., Jamaica Plain, MA, 617-522-7900, www.cropcirclekitchen.org
SaucesCTTC Kitchen Incubator, Carbondale, PA, 570-282-1255, www.4cttc.org
Candy, Jellies, Sauces, Spreads, Salsas, Cookies, Dry MixesC Vision Foods, Colorado Springs, CO, 719-459-3308, www.visionfoodsllc.com
Salsas, pasta sauces, barbecue sauces, salad dressingsCustom Food Solutions, Louisville, KY, 800-767-2993, www.customfoodsolutions.com
Sauces, Soups, Salsas, Desserts, Dressings, Condiments, DipsCustom Ingredients, New Braunfels, TX,800-457-8935, www.customingredients.com
Sauces, Dips, Flour & Corn Tortillas, Seasonings, OrganicD&D Foods, Columbus, GA, 706-322-4507, www.foysbbq.com
BBQ Sauces, GiftsDaytona Flexible Packaging, Daytona Beach, FL, www.pouchfill.com
Spirits, Mixers, Juice, Fruit Purees, Sauces, Dressings, MarinadesDes Moines Sauce Company, Waukee, IA, 515-444-7839, www.dmsauce.com
Sauces, Soups, Chowders
Des Moines SauceCo. uses a smallbatch technique,allowing us to be responsive both to current trends and special custom orders,We are a small batch specialty sauce and food manufacturer located in Iowa. By using a small batch method, we can respond to current trends and custom requests. We strive to make sauces and products of the highest quality, whilekeeping dietary needs and your bottom line in mind.Dixie USA Inc., Tomball Texas, 800-233-3668, www.dixiediner.com
Dry Mixes, Nuts, CerealDenny Mikes, Westbrook, ME, 207-5915084, www.dennymikes.com
BBQ Sauces, SeasoningsDuke Foods, Greenville, SC, 864-991-8895, www.dukefoods.com
Salads, Spreads, Dips, Sauces, Dressings, Appetizers, Salsa, Frozen Desserts, Granola, SnacksE. Waldo Ward & Son Inc., Sierra Madre, CA, 626-355-1218, www.waldoward.com
Jelly, Preserves, MarmaladesEndorphin Farms, St. Augustine, FL, 904-824-2006, www.bottle-my-sauce.com
If you manufacture and market your own sauce, you probably are well aware of the headaches and problems associated with doing your own production. Things like:Sourcing ingredients, containers and labelsMaking sure ingredients are measured correctly in each batch, Dealing with Inspections from the health department and the FDAShipping and Production deadlines, Labor issues, Product Liability InsuranceHow would it be if all of the above problems and more could disappear from your life? Just think, having MORE TIME to SELL your product, putting MORE MONEY in your pocket, and helping you GROW YOUR BUSINESS! Let Endorphin Farms show you how using a qualified contract packer is the smart choice for your bottling needs! SAUCES
CO-PACKING FOODS OR BEVERAGES MADE SIMPLE. NO MINIMUMS. INSTANT PRICING. 51-DAY TURNAROUND.(The) Farm Bridge, Kingston, NY, 845-383-1761,www.thefarmbridge.com
Soups, Sauces, Fruit, VegetablesFarmer's Choice Food Brands, Media, PA, 610-499-9477, www.promotioninmotion.com
BBQ Sauces, Dressings, Salsa, Butters, PreservesFirst Commercial Kitchen, Waipahu, HI, 808-676-0880, www.firstcommercialkitchen.com
Salsas, Dressings, BBQ Sauces, Jams, Sauces, Butters, Sauces, Dry Mixes, SeasoningsFelbro Food Products, Los Angeles, CA, 323-936-5266 ext. 118, www.felbro.com
Beverages, Hot Chocolate, Juices, Mixers, Dressings, Marinades, Sauces, BBQ, Oriental, Pasta, Salad Dressings, Seasonings, Healthy Living, Dietary Supplements, Kosher, Powder Filling, Dry Mixes, Chocolate, Condiments, Dips, Salsas, Spreads, Soup MixesLiquid and Dry Blending Capabilities Felbro has over 75 years of experience manufacturing some of America's favorite food and beverage products. Capabilities include liquid hot and cold fill of shelf stable products and the blending and packaging of dry products such as powdered drink bases, seasonings, oatmeal and baking mixes. We offer a variety of liquid packaging options from 12 oz bottles to totes and dry mixes packed in canisters, flat pouches and grab-and-go cups. With complete R&D, QC/QA and production teams Felbro provides all the services you need from start to finish, product development, commercialization, compliance, and regulatory support. Benefits of working with Felbro include flexible minimums, SQF Level 2, Kosher and Organic certifications.
Flavor First Foods Inc., West Bridgewater, MA, 571-237-6145, http://gregorysilva.wix.com/flavor-first-foods
Soups, Sauces, Dessert Sauces, Dressings, SalsasFood for Thought, Honor, MI, 888-935-2748, www.foodforthought.net
Oils, Syrups, Salsas, Gifts, Organic, GiftsFoodies Urban Kitchen, Los Angeles CA, 310-433-6602, www.foodiesurbankitchen.com
Bakery, Beverages, Condiments, Dairy, Grains, Healthy Living, Meats, Oils, Sauces, VegetablesFoodies Urban Kitchen is a Los Angeles based co-packing facility that is on a mission to facilitate the growth of the specialty food trade in the local market. We specialize in the small scale artisanal brand that is looking to scale up. There is no recipe too complex for us. We have experience with raw food, dehydrated food, vegan, paleo, keto, fermented, gluten-free, you name it we have made it. From alternative proteins to functional foods to waste reduction; we work with companies that are tackling challenges and creating solutions that change the way we think about food.Food Service Specialties, Red Wing, MN, 800-657-0811, www.foodservicespecialties.com
Pasta Sauce, Pizza SauceFresca Foods, Louisville, CO, 303-996-8881, www.frescafoodsinc.com
Pasta Sauces, Soups, Food BarsGMB Specialty Foods, San Juan Capistranu, CA, 800-809-8298, www.gmbfoods.com
BBQ Sauces, Marinades, Dessert Sauces, Gluten Free, Healthy Lifestyle, Gifts, Pasta Sauce,DressingsGarden Creek Farms Kitchen, Challis, ID, 208-879-5868, www.gardencreekfarms.net
Soups, Sauces, Vegetables and Fruit, Jams and Jellies, Herbs, Organic, Gluten Free, Vegan, Non-GMOGarden Complements Inc., Kansas City, MO, 800-966-1091, www.gardencomplements.com
Sauces, Maranades, Dressings, Dips, CondimentsGedney Foods Co., Chaska, MN 888-244-0653, www.gedneyfoods.com
PicklesGehl Foods, Inc., Germantown, WI, 800-434-5713, www.gehlfoods.com
Yogurt, Cheese Sauce, Smoothies, PuddingsGeorgia Spice Co., Atlanta, GA, 800-453-9997, www.gaspiceco.com
Spices, Custom Blends, Marinades, Rubs, Dressings, SaucesGiovanni Foods, Syracuse, NY, 315-457-2373, www.giovannifoods.com
Pasta Sauce, Organic, Pizza Sauce, Salsa, Marinade, BBQ Sauce, No GMO', KosherGiraffe Food& Beverage Inc., Mississauga, ON, 866-234-4067, www.giraffefoods.com
Sauces, Dips, Dressings, Drink ConcentratesGlen Co-pack, Watkins Glen NY, 607-535-3549, www.glencopack.org
Glen Copack provides complete custom food manufacturing solutions for food entrepreneurs and startup companies working to bring their product to market. Our exceptional industry knowledge, commitment to quality, and premier fulfillment services make us a trusted business partner. We specialize in bottling acidified and low-acidified hot and cold foods as well as dry fill food packaging and labeling. Our kitchen and production areas are registered with the Federal Food and Drug Administration and licensed for food processing with the NYS Department of Agriculture & Markets.Golden West Specialty Foods, Brisbane, CA, 800-584-4481, www.gwfoods.com
Gluten Free, Asian, BBQ Sauces, Dresings, Marinades, Hot SaucesPasta Sauces, SalsasGolding Farms Foods, Winston-Salem, NC, 336-766-6161, www.goldingfarms.com
Dressings, Mustard, Honey, Molasses, BBQ Sauces, Asian Sauces, Syrups, Marinades, Seafood Sauces, RelishesGourmet Gardens, Rusk, TX, 800-755-2434, www.gourmet-gardens.com
Sauces, Dips, Salsas, Relish, Preserves, Butters, Syrups, Dressings, Pickled VegetablesGriffin Foods, Muskogee, OK, 800-866-6311, www.griffinfoods.com
Waffle Syrup, Strawberry PreservesGracie's Kitchen, New Haven, CT, 203-773-0795, www.gracieskitchen.com
Salad Dressings, Salsas, Pasta Sauce, Relish, BBQ Sauce, Marinades, Specialty Sauces, Fresh FruitGumpert's, Mississauga, ON, L5A4A9, 905-279-2600, www.gumpert.com
Bakery, Desserts, SaucesHalls Kitchen, Toronto, ON, 416-576-1823, www-hallskitchen.ca
Sauces, Soups, Stews, Gluten Free, Vegan, No Sugar Added, Salads, DipsHawaiian Chip Co., Honolulu HI, 808-845-9868, www.hawaiianchipcompany.com
Chips, BBQ Sauces, Hot Sauces, Salad DressingHeiden's Foods, Fullerton, CA, 888-443-4336, www.heidensfoods.com
Soup Bases, BBQ Sauces, Pasta Sauces, Salsas, Relishes, Dry MixesHeritage Specialty Foods, Dallas, TX, 503-252-1545, www.heritagespecialtyfoods.com
Soups, Sauces, MarinadesHeritage Food Co., Hephzibah, GA, 706-437-0000, www.heritagefoodcompany.com
Jams, Salsas, Pickles, Relishes, Honey, Dressings, BBQ Sauces, SyrupsHillside Orchard Farms, Tiger, GA, 866-782-4995, www.hillsideorchard.com
Sauces, Jams, JelliesHinkle Fine Foods, Dayton, OH, 937-836-3665, www.hinklefinefoods.com
Barbecue Sauces, Pasta Sauces, Wing Sauces, Jams, Jellies, Spreads, Salsas, Dry Mixes
We can help with product development.It’s all about getting the recipe to taste just the way you want it to, no matter how big a batch you need. We’re in our kitchen tinkering until everything is perfect. Honestly, it’s what we live to do. And no matter how hard you tickle us, we’ll keep all recipes confidential.Hot Wachulas, Bartow, FL, 863-602-0857, www.hotwachulas.com
Salsa, Hot SauceHouse of Thaller Inc., Knoxville, TN, 865-246-3538, www.houseofthaler.com
Hummus, Dips, Spreads, Sauces, Refrigerated Deli SaladsHouse of Webster Inc., Rogers, AR, 479-636-4640, www.houseofwebster.com
Preserves, Spreads, Relishes, Salsas, Butters, Pickled Vegetables, GiftsHoward's Foods Co-packing, Burnaby, BC, 604-922-3111, www.howardsfoodscopacking.com
Sauces, BBQ Sauces, MarinadesHudson Valley Co-Packing, Poughkeepsie, NY, 845-453-8303, www.hudsonvalley-copacking.com
Sauces, Frozen Entrees, Quiche, Soups, Cookies, Muffins, CakesIAM International, Lebanon, NJ, 908-713-9651, www.iaminternationalinc.com
Asian Sauces, Pasta Sauces, Salsas, Chutneys, Condiments, CookiesInter-American Products, Cincinnati, OH, 800-645-2233, www.interamericanproducts.com
Sauces, Condiments, Coffee, Cereal, Cheese, Ice Cream, Water, Snacks, Cookies, Salads, DipsIowa Choice Harvest, Marshalltown, IA LLC, 641-758-3100, www.iowachoiceharvest.com
Sauce Blending, Sauce Coating, Dry Mixing, Packaging, IQF Freezing,Italia Foods, Schaumburg, IL, 800-747-1109, www.italiafoods.com
Smoothies, frozen IQF, Sauce Chips, Frozen IQF Pasta, Sauces, Stuffed Pasta, Manucotti, LasagnaRTE Meals,JB's Best, Athens, GA, 866-589-6456, www.jbsauces.com
BBQ Sauces, Salsas, Bloody Mary Mix, Ketchup, Custom recipesLooking for custom products? Or have a recipe of your own you’d like to have bottled & sold as a private label item? Talk to us about possibilities.Discounts & freight, Freight is additional. There are volume buying discounts; please ask for details.Minimums, Minimum order is 6 cases per item; fewer is allowed with an additional charge per unit., LabelsWe can print your labels for you, or work with you to ensure your labels are FDA compliant, and apply them here as you order. Ask for details.JGS Beverage Group, Trenton, NJ, 516-851-9915, www.jgsbeveragegroup.com
Beverages, Gifts, Healthy Living, Meat, SaucesWe are a specialized team that takes your product to the supermarket shelf. Capable to formulate and adjust recipes, as well as regulatory paperwork (haacp, sp). Copacking is limited due to space and time.J&A Foods, New Holland, PA, 888-527-0061, www.jandafoods.com
Snack Mixes, Soups, Side Dishes, Dips, Dressings, Seasonings, Condiments, Salsas, SaucesJelco Foods LLC, Houston, TX, 281-794-4778, www.jelcofoods.com
BBQ Sauce, Rice Flour, Corn Meal, Marinades, Jalapenos, Pinto Beans, Packaging, Bottling, LabellingKajun Kettle Foods, New Orleans, LA, 800-331-9612, www.crawfishmonica.com
Sauces, Soups, Frozen Entrees, Dips, Side DishesKarlin Foods, Ashton, IL, 847-441-8330, www.karlinfoods.com
Dips, Dressings, Sauces, Rice Mixes, Doups, SeasoningsKarlsburger Foods, Monticello, MN, 800-383-6549, www.karlsburger.com
Seasonings, Soups, Sauces, OrganicKamuk, Cartago, Costa Rica, 506-2574-6203, www.kamukcr.com
Hot Sauce, Ketchup, Steak Sauce, BBQ Sauce, Mustard, Dressing, Kosher, OrganicOur Development & Research Department can duplicate almost any sauce on the market and develop new ones in record time.Kitchen Fusions, Pinellas Park, FL, 800-728-3704, www.mycopacker.com
Dry Mixes, Seasonings, Salt Free, GiftsKneppers Peppers, Harrisburg, PA, www.knepperspeppers.com
Hot SaucesKyleigh Farms, Chancellor, AL, 334-684-1404, www.kyleighfarms.com
Sauces, SpreadsLakeside Packing Co., Harrow Ontario, 519-738-2314, www.lakesidepacking.com
Pasta Sauces, Pickles, Salsa, Sauces, VegetablesLakeside Foods, Manitowoc, WI, 800-466-3834, www.lakesidefoods.com
Canned Vegetables, Frozen Vegetables, Organic Vegerables, Salsa, Sauces, Stews, ChilisLancaster Fine Foods, Lancaster, PA, 800-335-6663, www.lancasterfinefoods.com
Sauces, Syrups, Condiments, Dessert Sauces, Dressings, Gluten FreeLandmark Foods,Littleton, CO, 303-948-5070, www.landmarkfoods.net
Dried Fruit, Pickles, Oatmeal, Seasonings, Fruit Juices, Syrups, Sauces, OilsLeroux Creek, Hotchkiss, CO, 970-872-2256, www.lerouxcreek.com
Apple Sauces, Cherries, Organic PureeLi Destri Foods Inc., Fairport, NY, 201-944-1233, www.lidestrifoods.com
Sauces, Pesto, Soups, Salsas, Oils, Jams, Dips, CondimentsLollipop Tree, Portsmouth, NH, 800-842-6691, www.lollipoptree.com
Dry Mixes, Grilling Sauces, Jams, GiftsMad Will's Food Co., Auburn, CA, 888-275-9455, www.madwills.com
Dressings, SalsasMainline Foods LLC, Marietta, GA, 404-465-1100, www.mainlinefoods.com
Fresh, Frozen, RTE Foods including Bakery, Pastries, Deli Salads, Appetizers and much more.Mainline Foods is made up of a group of companies; 10+ person R&D Team, Robust Procurement Department, In-House Legal Team, QA Lab Services, Investment and Acquisition Company, Dedicated Marketing Department and World Class Manufacturing Plants. Our Sister Company is Mainline Aviation, a Full Service In-Flight Catering Company dedicated to boarding the highest quality products with exceptional service. Our Plants are SQF Level 2, USDA Certified, FDA Certified, Kosher, Medina AuditedMama Vida Inc., Randallstown, MD, 410-521-0742, www.mamavida.com
Salsas, Dips, Pasta Sauces, Mixers, Sauces, SoupsMankind Sauces, Show Low, AZ, www.mankindsauces.com
SaucesMarisa Foods, Long Beach, CA, 562-437-7775, www.marisafoods.com
Sausages, Meatballs, Pepperoni, SaucesMaud Borup, Plymouth, MN, 866-678-6283, www.maudboorup.com
Candy, Chocolate, Sauces, Spices, Snacks, Organic, Gluten Free, Holiday AssortmentsMilo's Co-Packing, Athens, OH, 866-589-6456, www.miloscopacking.com
Pasta Sauces, Salsas, BBQ Sauces, Preserves, Brusctetta, DressingsMizkan Americas, Mt. Prospect, IL, 847-590-0059, www.mizkan.com
Vinegars, Seasonings, DressingsMrs. Clark's Foods, Ankeny, IA, 800-736-5674, www.mrsclarks.com
Sauces, Dressings, Mayonnaise, Juices, MixersMullins Food Products, Broadview, IL, 708-344-3224, www.mullinsfood.com
Hot Sauces, Ketchup, Mayonnaise, Mustard, Dressings, Salsa,Mullins Food Products has the capabilities and high-speed equipment to meet all of your retail, foodservice or QSR packaging, needs. We offer a wide selection of sauce packaging options., Cups Portion control packets Mid-size pouches Bulk pouches Bag-in-box pouches Cryovac pouches Hot fill pouches Gallon jugs Pails Drums Bulk totesAre you looking for a product or packaging type you don’t see on our list? Talk to our team to see what we can do for you.MyCopacker.com, Pinellas Park, FL, 800-728-3704, www.mycopacker.com
Dips, Sauces, Spices, Herbal Seasonings, Desserts, Bread Mixes, Batters,NJ Kosher Kitchen, Dumont, NJ, 917-699-9502, www.njkosherkitchen.com
Sauces, Kosher, Beverages, JuicesNorthwest Gourmet Foods, Renton, WA, 425-793-5001, www.nwgourmetfoods.com
Dressings, Sauces, Mayonnaise, BBQ Sauce, SalsaNelson Farms, Cazenovia, NY, 315-655-8831, www.nelsonfarms.org
Snacks, Mixers, Sauces, Oils, Granola, Pasta, Salsa, Jams, CondimentsNational Food & Beverage, Dallas, TX, 214-905-9700, www.national-foods.com
Salsas, Sauces, Dressings, Dips, Oils, BBQ Sauces, Marinades, Ketchups, Relish, Mixers, Pasta SauceOl' Gringos, Mineral Wells, TX, 940-325-4275, www.olgringos.com
Hot Sauce, BBQ Sauces, Spices, Rubs, Gift Box SetsOregon Hill Farms, Saint Helens, OR, 503-397-2791, www.oregonhill.com
Mixers, No Sugar, Jams, Syrups, ButtersOriginal Juan Specialty Foods, Kansas City, KS, 800-568-8468, www.originaljuan.com
Sauces, Salsas, Hot Sauces, SnacksOverhill Farms, Vernon, CA, 800-859-6406, www.overhillfarms.com
Frozen Entrees, Sauces, Soups, MeatsPacific Northwest Co-Packing Co., Tualatin, OR, 503-427-2221, www.pnwcopacking.com
Bakery, Beverage, Candy, Chocolate, Desserts, Fruit, Gifts, Grains, Healthy Living, Seasonings, Snacks, VegetablesDry Seasonings - Spices - Herbs - Rubs - Flavorings - Tea - Coffee - Dry mixes - Powders - Flours - Sugars - Salts - Chocolate Chips - Cocoa - Grains - Rice - Nuts - Trail Mix - Candies - Popcorn - Sprinkles - Toppings - Dried Fruit - Dried Vegetables - Many More! PNW Co-Packing is a DRY ingredient co-packer specializing in small sized packaging, ranging from 1/8 tsp (.4 grams) up to about 9 oz. Low minimums, quick turn-around times. Image printing capabilities including logo and text. Kosher, Organic, Gluten-Free capabilities. Woman Owned and Operated Company.Pacific Choice, Fresno, CA, 559-237-5583, www.pcbrands.com
Sauces, Salsas' Vegetables, Organic, KosherPacific Harvest Products, Bellevue, WA, 425-401-7990, www.pacifichp.com
Dressings, Sauces, SeasoningsPalmieri Foods, New Haven, CT, 800-845-5447, www.palmierifoods.com
Pasta Sauces, Salsas, BBQ Sauces, MarinadesPalmetto Canning, Palmetto, FL, 941-722-1100, www.palmettocanning.com
Sauces, Salsas, Dessert Toppings, JuicesPalace Foods, Reading, PA, 610-939-0631, www.palacefoodsinc.com
High Volume, Low Volume, Ghee, Pasteurization, Cold Fill Hot FillPanorama Foods, Lynn, MA,781-592-1069, www.panoramafoods.com
Dry MixesParadigm Foodworks, Lake Oswego, OR, 503-595-4360, www.paradigmfoodworks.com
Sauces, Salsas, Meats, Snacks, Chocolates, Candy, Dessert sauces, DressingsJams, Jellies, Mustard, Pasta Sauce, Vinegar, SnacksPearlco, Canton, MA, 888-821-1010, www.saratogadressings.com
Dressings, Sauces, Spreads, Dips, MarinadesPellegrino Foods, Warren, PA, 814-723-3402, www.pellegrinofoods.com
Pasta Sauces, Frozen EntreesPellicano's Specialty Foods, Buffalo, NY, 716-822-2366, www.pellicanos.com
Sauces, Dressings, Condiments, Pasta SaucesPemberton’s Gourmet Foods, Gray, ME, 800-255-8401, www.pembertonsgourmet.com
Sauces, Salsas, Pestos, Pasta Sauces, Dessert SaucesPeppers Unlimited of Louisiana, New Orleans, LA, 337-394-8035, www.peppersunlimitedofla.com
Cajun Sauces, Steak Sauces, BBQ Sauces, MarinadesPlenus Group, Lowell, MA, 800-970-3832, www.pgifoods.com
Soups, Sauces, Frozen EntreesPatter Fam Sauces, Wheelersburg, OH, 740-352-2008, www.patterfamsauces.com
BBQ Sauces, Hot SaucesPremier Foods LLC, Santa Fe Springs, CA, 562-944-9044, www.premierfoodsllc.com
Sauces, dressings, oils, vinegars, marinades and honeyOur services and capabilities include: Hot and Cold Fill; Glass and Plastic containers; pH and non-pH controlled products; Nutritional Labeling and Ingredient Statements. In both our Private Label and Contract Packaging programs Premier Foods can provide clients with bottle selection as well as with label design and label printing references.Our certifications include: SQF, FDA, GMP, Organic, Kosher and HACCP – and we offer small minimum runs. Founded in 2004 Premier Foods LLC is located in Santa Fe Springs, CA.Premier Packaging Partners, Waterbury, CT, 203-437-8148, Im@ppp-foods.com
Olive Oil, Vinegar, Dressings, Hot Sauces, Mixers, Fermented, Pickled, Jams, Honey,Maple Syrup, Pepper RelishPrivate Label Foods, Rochester, NY, 585-254-9205, www.privatelabelfoods.com
BBQ Sauce, Pasta Sauce, Salsa, Hot Sauce, Marinades, DressingsHot Sauce Depot, Keller, TX, 817-750-2739, www.private-label-hot-sauce.com
Hot SauceRadich Bor-do-lay Inc, Folsom, CA, 800-995-8349, www.bordolay.com
Marinades, SaucesRalcorp, St. Louis, MO, 314-877-7930, www.ralcorpsnackssaucesandspreads.com
Sauces, Snacks, Frozen Entrees, OilsReid's Foods, Gurnee, IL, 888-295-8478, www.reidfoods.com
Jams, Dessert Toppings, Salsas, Soups, Pasta, Pasta Sauces, Spreads, DipsRed Gold Inc., Elwood, IN, 866-729-7187, www.redgoldfoods.com
Tomato Sauce, Tomato Paste, Pizza Sauce, Ketchup, Tomato Juice, Cocktail Sauce, Chili Sauce, Pasta Sauce, Salsa, Taco Sauce, Enchilada Sauce, Retort (Canning)Riba Foods Inc., Houston, TX, 713-975-7001, www.ribafoods.com
Salsas, Dips, Sauces, Mixers, Dressings, Honey, SeasoningsRicardo Food Group, New York, NY, 212-461-2163, www.ricardofoodgroup.com
Ricardo Food Group is a sourcing company for all your Co Packing & Private Label needs. We have formed alliances with 324 US base food, beverage & bakery manufacturing facilities. Ricardo Food Group is an advisory firm made up of Manufacturing & Production Expert Consultants in the food, bakery and beverage industry. Serving as consultants to businesses regarding partnerships, investors, mergers, performance base equity and acquisitions, leveraged and management buyouts, debt restructuring, capital firm investments, entrepreneur’s investment, & commercial bank investments.Please connect with me on LinkedIn Ricardo Cordero.Rising Sun Farms, Phoenix, OR, 800-888-0795, www.risingsunfarms.com
Cheese, Dips, PestosRiver Run Foods, Northumberland, PA, 570-701-1192, www.riverrunfoods.com
Sauces, Salsas, CondimentsRosa Food Products, Philadelphia, PA, 215-467-2214, www.rosafoods.com
Mustard, Tuna, Cookies, Candy, Vegetables, Oils, PastaSVB Copacking, Martinsburg, WV, 304-267-8500, www.svbfoods.com
Dressings, Sauces, Dips, Marinades ,Sauces,We specialize in manufacturing wet condiments such as dressings and sauces. The products we make are distributed by our customers and retailed at warehouse club stores, independent supermarkets, grocery chains, discount department stores, and convenience stores. We can develop recipes or scale an existing recipe to industrial size batching. We pack product in various containers: small retail pack, large retail pack, club multi-pack, gift pack, and food service. We can pack in various styles of both glass and plastic bottles
Our goal is to provide valuable solutions for our customers and to support the success of their respective brands. We look at process revisions to assure product safety and shelf stability. We can assist with formula changes for taste improvements or cost reductions. Please contact us if you would like to have a product consultation.Sal & Judy's Products, Slidell, LA, 800-588-1870, www.salandjudys.com
Sauces, Dressings, GiftsSauce Crafters, Riviera Beach, FL, 888-477-2823, www.saucecrafters.com
BBQ Sauces, Pasta Sauces, Hot Sauces, GiftsSauceology Group, 727-389-3774, www.thesauceologygroup.com
Seasonings, Rubs, Hot Sauces, Marinades, Dressings, Pasta Sauces,Savoie's Foods, Opelousas LA, 337-942-7241, www.savoiesfoods.com
Sauces, Sausages, Smoked SeafoodSchlotterbeck & Foss, Portland, ME, 207-772-4666, www.schlotterbeck-foss.com
Chutneys, Condiments, Dressings, Butters, Spreads, Salsas, SaucesSerenity Farms, Hoboken, GA, 912-550-6492, www.hogwallerbbq.com
Sauces, SeasoningsSignature Sauces, Independence, OH, 216-642-4605, Ext., 16, www.signaturesauces.com
Chef driven recipes- pasta sauce, pizza sauce, salad dressing, BBQ, soup and condiments
Signature Sauces is a proprietary food manufacturing facility & private label contract packager in Ohio serving the Midwest. We specialize in pasta sauce, pizza sauce, salad dressing, BBQ, soup and condiments. Our knowledge of the food-service industry and customer brand allows us to develop products around functionality and custom tailor to your restaurant. We create innovative flavors and trends in our on-site culinary kitchen, led by our chefs and supported by food science. Our passion for results and customer focus supports your recipe from production to plate. We are a SQF level 2 certified facility and USDA & FDA inspected. We collaborate with many corporate chefs nationally to ensure food safety, quality, and consistency are upheld at each location.Silver Spring, Eau Claire, WI, 800-826-7322, www.silverspringfoods.com
Sauces, Mustards, Horseradish, Cocktail SauceSilver State Foods, Denver,800-423-3351, www.silverstatefoods.com
Pasta SaucesSokol Custom Food Ingredients, Countryside, IL, 800-328-7656, www.sokolcustomfoods.com
Custom Sweet & Savory Sauces, Fruit Fillings, Nut Butters, Portion Packaging, Bulk PackagingSolana Gold Organics, Sebastapool, CA, 707-829-1121, www.solanagold.com
Vinegars, Apple Sauce, JuicesSouthern Classic Food Group, Brundidge, AL, 334-735-3400, www.southernclassicfood.com
Dressings, Vinegar, Mayonnaise, BBQ Sauce, Syrup, MustardSouthern Flavoring Company Inc., Bedford, VA, 540-586-8565, www.southernflavoring.com
Seasonings, Oils, Sauces, Salsas, Extracts, Flavorings, GiftsSpicin Foods, Kansas City, KS, 800-568-8468, www.spicinfoods.com
BBQ Sauces, Dips, Spreads, Hot Sauces, Salsa, Gluten Free, VeganFor over twenty years, Spicin Foods (formerly Original Juan) has been committed to developing and producing innovative and delicious high-quality products for our own brands as well as our co-pack and private label partners. Today, our award-winning products are available in retail locations and restaurants worldwide.Stagecoach Sauces, Palatka, FL, 386-328-6330, www.stagecoachsauces.com
BBQ Sauces, Steak Sauces, Hot Sauce, Cocktail Sauce, Ketchup,Marinades, Dressings, SyrupsPRODUCT FORMULATION ASSISTANCE, PACKAGE DESIGN CONSULTATION, COMPLETE NUTRITIONAL ANALYSISIN-HOUSE LABELING PROVIDED, FDA & DEPT. OF AGRICULTURE INSPECTIONS, INK JET CODING ON ALL PRODUCTSINVENTORY CONTROL, TAMPER EVIDENT SEALING, SHRINK WRAPPING, BAR CODESStello Foods Inc., Punxsutawney, PA, 800-849-4599, www.stellofoods.com
Sauces, Sauces, Ketchups, Mustards, Relishes, MarinadesSteuben Foods Inc., Elma, NY, 716-655-4000, www.steubenfoods.com
Milk, Yogurt, Energy Drinks, Sauces, SoupsStone Gate Foods, Shakopee, MN, 952-215-0475, www.stonegate-foods.com
Frozen Foods, Pizza, Appetizers, Desserts, Fruits, Vegetables, Meats, SnacksFrom large-scale ongoing orders to relatively small batches, Stone Gate Foods has the facility and the know-how to get your food product developed, manufactured, packaged and shipped. Our unique capabilities of hands-on production, automation and strict supervision of the manufacturing process help keep your business moving: / 40,000 square-foot facility / High-labor products capabilities / Packaging & bottling capabilities / State-of-the-art refrigeration and freezer storage / Warehousing facilities / On-site test kitchen and product development team / Management-owned / Experienced leadership team / Centrally located only 20 minutes from Minneapolis, MN We are inspected by the U.S. Department of Agriculture and meet its high standards for quality assurance. Stone Gate's management is committed to the food safety standards of Hazard Analysis and Critical Control Point (HACCP) regulations, and is Safe Quality Food (SQF) Level 2 certified.Subco Foods, West Chicago, IL, 630-231-0003, www.subcofoods.com
Subco Foods Inc. is uniquely suited to produce any dry and liquid food products, such as Hot Cocoa, Cappuccino Mixes, Drink Mixes, Coffee Creamers, Flavored Syrup, Coffee Syrup, Pancake Syrups, Bloody Mary Mixes, Sauces, Mouthwash and various types of Herbs in pouches, jars and composite cans, etc. Blending Pouching Cartoning Bottle Filling Jar FillingAIB Supervised Kosher Approved Can Filling Bulk Filling Private Label Net Weight Scale OverwrappingSecondary PackagingSummer Garden Food Mfg., Boardman, OH, 330-965-8455, www.summergardenfood.com
Pasta Sauce, Meat Sauce, Seafood Sauce, Salsa, BBQ Sauces, Soups, MarinadesSunbelt Packaging Company, Decatur, GA, 513-708-2319, www.sunbeltpackagingco.com
Condiments, Sauces, SeasoningsReasonable minimums (60 gal for sauces, 250# for custom seasoning blends)Specialize in working with startups Turn key copackerSunny Dell Foods Inc., Oxford, PA, 610,932-5164, www.sunnydell.com
Salsas, Relishes, VegetablesSweet Creek Foods, Elmira, OR, 541-935-1615, www.sweetcreekfoods.com
Sauces, Pickles, Salsas, Relishes, Tuna, Fruit Spreads, ApplesauceTerra Foods, Phoenix, OR, 541-535-8331, www.terrafoods.ca
Pasta Sauce, Bars, Chocolate, Breads, CandyTexaFrance Inc., Round Rock, TX, 512-246-2500, www.texafrance.com
Chutney, Jelly, Condiments, Fat Free Dressings, Sauces, SalsasThe Sauceology Group Inc., Clearwater, FL, 727-389-3774, www.thesauceologygroup.com
Acidified & Acid Food Products, Dry Spice Blending, BBQ Sauces, Condiments, Dry MixesMarinades, Salad Dressings, Sauces, SeasoningsTone Products, Melrose Park, IL, 800-536-8662, www.toneproducts.com
Energy Drinks, Sauces, Salsas, Mixers, Juice ConcentratesTulkoff Food Products, Baltimore, MD, 410-864-0541, www.tulkoff.com
Horseradish, Dressings, Sauces, Spreads, Cocktail SaucUltimate Foods, New Haven, CT, 203-469-4014, www.ultimatefoods.net
Sauces, Marinades, Pasta SaucesUnited Foods International, Hayward, CA, 510-264-5850, www.ufiusa.com
Sauces, Soups, Marinades, Dry Powders, Asian SaucesVan Law Food Products, Fullerton, CA, 714-870-9091, www.vanlaw.com
Sauces, Dressings, Marinades, Juices, Bar Mixes, Pasta Sauce, Pasta, Organic, KosherVermont Kale Chips, VT, www.vermontkalechips.com
Beverages, Healthy Living, Fruit, Sauces, Juices, CondimentsWe have our own cold pressed juice company and work with all fruits and vegetable related foods. We can handle early stage R&D up to copack - contract manufacturing your product. We can customize your products for large or small co-packing runs. We produce a line and our partners can assist to increase capacity your specific manufacturing requirements. Our juice company can do juice or smoothies requiring nut milk especially almond mylks as well as oats and cashews.Victory's Kitchen, Toronto Ontario, 416-766-5848, www.victoryskitchen.com
Soups, Stews, Salsa, Sauces, Dips, Marinades, Chili, FillingsVillage Green Foods, Irvine, CA, 949-261-0111, www.villagegreenfoods.com
Soup, Sauce, Dressing, Filling, Marinades, SpreadsVision Foods, Colorado Springs, CO, 719-459-3308, www.visionfoodsllc.com
SaucesWaco Bottling, Waco, TX, 254-300-1366, www.wacobottling.com
Beverages, sauces, dry rubs, dressings, and more. Bag-n-box, portion packaging, and hot & cold bottle filling, SaucesWade Bottling, Romer, GA, 706-844-6876, www.wadebottling.com
BBQ SauceWest Coast Co-Packer, Salem, OR, 702-273-9714, www.westcoastcopacker.com
BBQ Sauces, Cocktail Sauce, Hot Sauces, Marinades, Oriental, Pasta SaucesSpecializing in gourmet, organic, and all-natural products. Hot and cold fill production and in-house formulation. Capabilities to fill from sachet packets to various shapes and sizes of plastic or glass bottles along with many labeling options.Western Mass Food Processing Center, Greenfield, MA, 413-774-7204, www.fccdc.org
Sauces, Dressings, RelishesWinona Foods, Green Bay, WI, 920-662-2184, www.winonafoods.com
Cheese Spreads, Portion Control Sauces, Bulk Sauces, Dips, DressingsW.N. Foods, Hayward, CA, 510-487-8877, www.wnfoods.com
Asian SaucesWright Foods, Troy, NC, 877-974-4480, www.wrightfoods.com
Sauces, Fruit Products, Vegetable Purees, JuicesYoshida Foods, Portland, OR, 503-872-8450, www.yoshidsfoods.com
Hot Fill Co-Packing, Cold Fill Co-Packing, High End Beverages, Specialty SaucesFor over 30 years, Yoshida Foods has been producing and meeting market demand for a variety of world-renowned sauces and beverage products. Production at this level at this length of time has caused us to create an optimal system for efficient, high-volume delivery of these products. We offer this same level of service to companies needing co-packing services in Portland, Oregon.
One of Saddleback's long standing traditions is offering Thanksgiving Meals to the public. This year we're offering 4 different options. All meals will come fully cooked and served cold with simple reheating instructions. The meals are available for pickup from 11/21 - 11/23.
All of our turkeys are smoked using Michigan Hardwoods. All turkeys are sourced locally, free-range, antibiotic & hormone-free.
Whole Smoked Turkey Package – $299.99
Includes a whole smoked around 15-18lb fresh Otto’s Turkey, large containers of Mac and Cheese, Mashed Potatoes, Stuffing, Sweet Potatoes. A plentiful amount of Gravy and an assortment of Dinner Rolls. Feeds 7-10 people.
Half Smoked Turkey – $159.99
Includes a half smoked fresh Ottos Turkey around 8lbs, containers of Mac and Cheese, Mashed Potatoes, Stuffing, Gravy, Sweet Potatoes, and an assortment of Dinner Rolls. Feeds 3-6 People.
You can now order just the turkey or just a half turkey!
Whole Turkey - $259.99 (Expected to feed 7-10 People)
Half Turkey - $139.99 (Expected to feed 3-6 People)
4 Locations to Order From
Saddleback recently had a meeting with Meijer to discuss selling our BBQ Sauce in their stores. Retailers want your product to make strong business sense and to feel an emotional connection with your product before putting it on their shelves. A strong pitch can help deliver on both counts, and it is important to remember a few key strategies to incorporate into your presentation.
As Meijer did with Saddleback, It is likely that the retailer will send you a number of different requirements to meet, and probably some spreadsheets and/or documents for you to fill out and bring to the meeting. It is imperative that you complete any documentation the retailer asks for, and to forget any would put you at a strong disadvantage up front. After you assemble what the retailer asks for, it is time to start filling out the rest of your presentation.
The more data you compile the better, and the numbers are critically important. At the end of the day, even if the retailer loves the story of your business, connects with the presenter and appreciates your product, if the numbers don’t work then your product isn’t going into their stores. The data sets that will likely be of utmost importance in this presentation are the following:
- Those in connection with velocity and productivity (see What You Need to Know To Get Your Products Into Meijer).
- Data concerning the price comparison to other similar products in the retailer’s stores.
- Gross margins for the retailer.
- If your product has connections with popular consumer trends, this should be presented as well.
While there certainly might be other numbers the retailer will want to see, those mentioned above should always be included.
The retailer should walk away from the presentation knowing the identity of your business and how that identity is expressed through the product you’re selling. Have slides covering the following background information in connection with your business:
- Information about your product that demonstrates it is unique.
- Any notable marketing campaigns or public recognition.
- Successful promotions you have ran and any you plan to run with the retailer.
- Space to sales, or the amount of space your product will take up on their shelves and the reasoning behind your product’s packaging size.
- If you can do so honestly, a statement about limited debt of the company and ability to meet any increasing production demands.
How to order the information included in this blog is an interesting question, with arguments running both ways. For Saddleback, we believe the numbers should be the last thing the presenter sees as it will ultimately make or break the deal. The retailer should walk away from the meeting with a strong understanding of why your product makes sound business sense. However, everyone’s business is different, and exactly how you deliver the final presentation should be adjusted to fit your style. Whatever has you presenting in a smooth and confident manner while effectively covering accurate information is the strategic path you should pursue.
Here at Saddleback, we sell our BBQ sauce locally and have had discussions with Meijer to get our products into their stores. Many local businesses have similar desires, but getting into such a retailer comes with challenges. Meijer is concerned with two critical factors in determining whether to take on a new product: velocity and productivity.Velocity:
Velocity in a retail setting is generally defined as the rate of sales that a brand or SKU achieves through a store, group of stores or market area over a defined period of time:
V = Sales per Time Period / Unit-of-Distribution
Velocity is all about how fast your product sells, which is of major importance to a large retailer like Meijer. A strong velocity shows a retailer that your existing base of stores is experiencing growth, and instills confidence that your product will sell similarly in their store. Here’s an example of how it works:
Let’s say a particular retailer is interested in your weekly velocity, or number of units sold per week per store. Assume further that you have sold 12,500 units over 6 months across 25 stores.
- Start by calculating units per year: 2 * (12,500 units) = 25,000 units per year
- Next, get your weekly sales: 25,000 units / 52 weeks = 480.77 units per week
- Finally, divide this number by the total number of stores: 480.77 / 25 =19.23
- Velocity = 19.23 units per week per store
A high and increasing velocity is a sign of brand strength, and demonstrates to a retailer that you’re gaining new customers, obtaining repeat purchases, and that your product makes overall business sense.
Productivity in a retail setting is generally measured by multiplying the total sales of a particular product by that product’s price:
P = Total Sales * Retail Price
Productivity is all about the value of the product you're selling - customers want it and will pay a high price for it. From a retailer’s perspective, while they want your product to have a high velocity and sell quickly, they also want to maximize their margins and profits. Combine a high rate of productivity with a high velocity and you are a large retailer’s dream come true. Building off the example above, here is how productivity can make or break your product:
Let’s assume, as above, we have a product with a velocity of 19 units per week per store. At 25 stores, this is 475 total units per week on average. The weekly productivity of these total sales will depend on price:
- The product retail price is $1.99: P = 475 * $2.50 = $945.25
- The product retail price is $24.99: P = 475 * $24.99 = $11,870.25
- The product retail price is $99.99: P = 475 * $99.99 = $47,495.25
One sees quickly how pricing can significantly affect the productivity rate. That is why it is important to be thinking not only about selling quickly, but selling a high-quality product that is going to bring in meaningful dollars to the retailer.
The bottom line is that both factors are of equal importance. If you are a business trying to grow a product, your goal should be to get into as many retailers as you can, with an end goal of getting into a large-scale retailer. Any major retailer is going to care deeply about velocity and productivity, so understand these factors well and prepare substantial data on them in advance of any meeting with a retailer.
Delegation is one of the most difficult aspects of running a small restaurant, and often managers run into the common problems of either abdicating too much responsibility or micromanaging the employee. A couple of tools managers can use to more effectively delegate are the “Ladder of Leadership” and “Task Relevant Maturity.”
The Ladder of Leadership is the idea that employees should communicate differently as their skills advance. An entry level employee might communicate with “tell me what to do”, while a more senior employee should communicate with “I have done the following.” This image represents the idea:
Managers and employees alike should be thinking about where they rank on the leadership ladder, and should try to move up the rungs. For employees, try to challenge yourself to advance beyond simply following orders to a point where you can make well-educated recommendations about how to solve problems or how to complete tasks. For managers, be actively thinking about where employees are on the ladder when assigning tasks. You should not expect communication at a 5 from an employee operating at a 1-2 level. Managers should also be openly discussing this idea with employees, and working with them to develop their skills and move them up the ladder.
Hand in hand with this idea is Task Relevant Maturity, or how effectively someone can complete a specific task. Every person has different TRM for each task, and is not necessarily connected with seniority: very senior people within the company can have low TRM for a given task. This image represents the general idea:
Employees with low TRM need more structured, task oriented management at the 1 - 2 levels. Managers should not expect these employees to efficiently complete tasks without strong guidance. Employees with a medium TRM are more individually oriented, but still require manager support and open communication consistent with the 3-6 levels. Employees with high TRM should be managed at the 7 level: they require only minimal involvement by the manager and have the capacity to set objectives and meet them.
To conclude with some high level overview, it is important to remember that the Ladder of Leadership works hand in hand with Task Relevant Maturity. For any given task, the manager and employee should discuss these concepts. Work together and learn at the assigning of the task what the employee’s TRM is and agree on where you both want to be on the Ladder, and communicate on the basis of that agreement. Finally, always encourage people to move up the ladder, even if this makes them uncomfortable. Advancing these skills is important for personal growth and development, and applicable to any workplace environment.
How a $0.61 increase in the cost of production leads to a nearly $2.50 increase for consumers.
The company that manufactures our BBQ Sauce is raising our costs by over 20%. Why? Inflationary pressures: prices are rapidly rising for shipping, ingredients, plastics, and glass. We do not fault our manufacturer. We are experiencing the same forces in our restaurants. BUT If something doesn’t change, it could mean our BBQ sauces are too expensive for retailers.
Each time a retail product changes hands, the price goes up. We’ll use actual costs from our experiences to demonstrate how this works.
Old Pricing - We purchase the sauce for $1.93/Bottle (including Shipping and Label) > We sell it to a Distributor for $3.38 > The Distributor sells it to the Retailer for $4.19 > The Retailer sells it on their shelves for $5.99
New Pricing (same margins) - We purchase the sauce for $2.54/Bottle > We sell to the Distributor for $4.45 > the Distributor sells to Retailer for $5.52 > the Retailer sells it on their shelves for $8.49!!
This $0.61 increase at production leads to a $2.50 increase for you, the consumer.
We hope this demonstrates how fragile pricing is, and how rapidly prices can change. A seemingly insignificant rise in the cost of production leads to a dramatic increase in the final price for the consumer.
We’re currently working to figure out solutions. Any tips, information, or ideas are encouraged.
Standard commercial leases are generally 25-35 pages, and can be over 50 if a complex deal. As a restaurant tenant, you want to get into the center and start making money as soon as possible, but this is no reason to rush the negotiation process. Landlords want security in the deal, and the less negotiating power you have as a tenant the more likely it is a landlord will reserve extensive protections in the lease that could end up severely financially harming tenants who perform poorly. This blog highlights important lease terms in connection to commercial restaurant leases. Tenants should strongly consider hiring a lawyer and going over the entire lease with them, with specific attention paid to the below terms.
Receiving the building from the landlord is obviously a critical component to being able to start operating your restaurant. The typical lease will present this as a specific date of time, but tenants need to be wary of things going wrong. Old tenants might not be out in time, the landlord might not finish their work in the building by the delivery date, construction might not be completed, permits not obtained, and so on. As a tenant, you should have the goal of negotiating termination rights if the building is not delivered on time, as well as commitments by the landlord to reimburse out-of-pocket expenses that may occur due to late delivery, including the return of any security deposit.
Opening a new restaurant requires several levels of government approvals, licenses and permits. What can really hurt a restaurant tenant is not having the necessary permits to start selling food on the first day of your lease term. To avoid this, tenants should focus on negotiating a right to terminate the lease if they are unable to obtain needed licenses or permits. This contingency will have a variety of factors, including the length of the contingency period, a list of necessary approvals, whether additional time can be granted to seek the license/permit, and any fees in the event of termination.
Gross Sales Termination Rights
If you’re opening a restaurant, you should already have an idea of what your annual sales need to be to make a profit, and you should negotiate around this number before signing a lease. Typically referred to as a “gross sales kick-out clause”, this provision allows a tenant to terminate the lease if sales do not reach a breakpoint number. This is an exit strategy that obviously benefits the tenant, but you should be able to convince a landlord of its benefit to them as well. A landlord doesn’t want a failing tenant, and is almost exclusively concerned with collecting rent. If sales aren’t on track to meet the annual breakpoint, both parties have benefits in ending the lease. Important pieces of this provision should include the breakpoint number itself, the measuring period, lead-time before termination, and any fees associated with termination. As a tenant, you want to be able to exercise this right as early as possible, so you can terminate with as little lost money as possible.
Assignments and Subleases
A tenant’s ability to assign (transfer the lease interest to a new tenant) and sublease (lease out a portion of your space to another tenant) are important provisions because it allows for greater control of a tenant’s ability to exit the lease. Tenants should try to negotiate in a way that limits to the furthest extent possible a landlord’s ability to deny or delay assignments/subleases. Moreover, Tenants should try to carve out requirements that would not require landlord consent to transfer. Often, landlords allow tenants to transfer to subsidiary or affiliate companies under tenant’s control. If a landlord demands that their consent is required, tenants should focus on negotiating more specific rules for when a landlord may or may not withhold consent. These clauses should revolve around the financial situation and management/operating experience of the prospective transferee,
An exclusive use clause restricts the landlord from bringing in business that competes with the tenant. For a restaurant tenant, how much you’ll reasonably be able to restrict the landlord in this way will depend on how national of a brand the tenant’s business is, how big the center is, and the landlord’s reputation. However, it’s very unlikely that you’ll be able to prevent other restaurants from operating in the center. However, a tenant should strongly negotiate for the right to be the only restaurant of their type in the shopping center, and prevent similar restaurants from coming into the center for the duration of the tenant’s lease. Other things to consider include the scope of the landlord’s obligation to protect exclusive use rights, and any termination rights in connection to exclusive uses.
If your restaurant is located in a mall, or if free samples is a critical component of your business, then it’s important to get rights to sample food in the lease. Tenants who adopt this business model should request the right to offer free samples, and define in the lease the areas where they can offer such samples.
Landlord’s often will have provisions in the lease giving them the right to relocate you if they wish, and this is often a restaurant’s tenant’s worst nightmare, as we can assume a tenant wants a specific space for good reasons. Your first goal as a tenant should be to remove this clause altogether, but this isn’t always possible. If you cannot convince a landlord to eliminate a provision like this, then you should have the following goals: restrict how often landlord can do this to once during the term; require advance notice; require the landlord to pay for everything relating to the relocation to the fullest extent possible; require that the new site be as similar as possible; and obtain the right to terminate in the event of relocation.
Percentage Rent Exclusions
Sometimes a landlord will demand a tenant to pay, in addition to other rent under the lease, “percentage rent.” This is simply a percentage of gross sales or revenue generated at the restaurant. Tenants should try to avoid having to pay percentage rent, but if you’re dealing with a landlord who has a good bit more negotiating leverage, it might be unavoidable. If a tenant has to end up paying percentage rent, try to negotiate the following exclusions:
- Excise taxes on sales or services where such taxes are paid by the tenant directly to the taxing authority.
- Any cash or credit refunds from sales that are later returned by the purchaser and accepted by the tenant.
- Transfers of merchandise between the tenant’s restaurants solely made for the convenient operation of the tenant's business.
- Any returns to shippers, distributors, or manufacturers.
- Sales of equipment, fixtures, or other property after they have exhausted their substantial use in the tenant's business, but this does not include any stock sales or transfers.
- Gift cards before they have been redeemed.
- Insurance proceeds or other sums/losses received or paid in connection to a settlement or legal claim.
- Contributions/donations to nonprofit or charitable organizations unless such contributions result in profit to the tenant.
- The value of any promotional sales.
- The value of automatic gratuities, tips, service fees and commissions, including any ATM service fees.
Common Area Charges
If a tenant is operating in a shopping center, there are going to be areas designated for common use, and a landlord will almost always charge the tenants to repair and maintain these common areas. In negotiations, a tenant’s goal should be to minimize such charges. A tenant can try to do so by limiting the following expenses:
- Exclude certain costs from the definition of common area charges.
- Reduce what is included in the definition of the common areas.
- Limit the landlord’s ability to exclude certain portions of the shopping center.
- Implement a cap that prevents a tenant’s share of common area charges from increasing on a year-to-year basis by more than a specific percentage.
- This might be a fixed percentage.
- Or, this might be a variable number, based on a consumer price index.
- Landlords will want to exclude from any cap uncontrollable costs such as taxes, insurance, and utilities.
- Landlords will also want to apply caps on a cumulative basis, and a tenant should try to avoid this because it allows the landlord to carryover costs from previous years.
Landlords often require tenants to obtain a personal guaranty - someone who will perform the tenant's obligations (mostly its monetary obligations) if the tenant fails to do so. Depending on the bargaining strength of the respective parties, there are a few ways a tenant might be able to limit liability under a personal guaranty.
Implementing a burn-off clause terminates personal liability of the guarantor if the tenant does not default in a certain amount of time (e.g., the first two years of the lease).
Implementing a rollover clause that terminates the personal guarantor’s liability after a certain amount of time and only up to a certain amount of rent (e.g., up to two years of rent for the first four years).
While security deposits are often the first month or two of rent, sometimes landlord’s will require large security deposits to feel safe entering into the deal. If a landlord is demanding a tenant to pay a particularly large amount, try to negotiate a provision that requires the landlord to refund the tenant if it does not default on the lease after a certain period of time (e.g., 50% of the security deposit will be refunded after one year of no uncured defaults, with the remaining 50% to be refunded after three years of the same).
When you’re buying food for your restaurant, you need to be thinking about whether that product is a commodity or speciality. When cooking with specialities, higher grade products are going to have a major impact on the taste of your final dish. Beef is a prime example of a speciality product, and restaurant owners should strongly consider buying premium beef to enhance the flavor of their red-meat meals. If you are looking to present high-quality brisket to the customer, spending some extra money on higher-grade beef will go a long way to enhance customer satisfaction.
For more on this topic, check out our blog about Why you Should Buy Commodity Pork
When you’re buying food for your restaurant, you need to be thinking about whether that product is a commodity or specialty. When cooking with commodities, the difference between a cheaper and more expensive quality will be minimal in the taste of the final product. There is no need to spend money on the highest quality commodities when doing so makes no change to the final product. Pork is an example of a commodity where moving from mid-to-high grade pork will have little impact on the taste of your final dish. Restaurant owners should be hunting for the lowest price, mid-grade pork they can find and do not fall into the trap of buying the highest quality pork with expectations it’s going to elevate your dishes.
For more on this, check out our blog about Why the Cheese Melt You Buy Doesn’t Matter
When you’re buying food for your restaurant, you need to be thinking about whether that product is a commodity or speciality. When cooking with commodities, the difference between a cheaper and more expensive quality will be minimal in the taste of the final product. There is no need to spend money on the highest quality commodities when doing so makes no change to the final product.
A cheese melt is an example of a commodity, and one melt to the next will have very little impact on your final dish. Vendors will get cheese melts and package it differently for different prices, but as a restaurant owner, you should be hunting the lowest price, don’t fall for claims that higher quality will yield better results in your food.
For more on this, check out our blog about Why you Should Buy Commodity Pork
The first thing you need to do is negotiate a contract with a landlord, assuming you don’t already own the building. After your space is secure, the next step will be to order the necessary equipment, remembering to plan at least 2-3 months for delivery. As you wait on your equipment, reach out to a qualified architect to provide you with a drawing. These drawings will lay out the particulars for your space, including where to place your equipment, which permits you will need, and how to properly move any electrical or plumbing lines.
At this point, you’re ready to move into the final phases. Start by sending over your drawings to the Health, Building and Mechanical Departments and await their approval. As you await approval, reach out to contractors and establish a proper time for them to come and make any necessary changes to your space and install your equipment. Remember that the contractors should only do this after approvals are obtained. After all of this, reach out to the Health Department so they can conduct their initial walkthrough. With their sign off, it is time to order food and open up your restaurant. Once opened, reach out one more time to the Health Department for a second walkthrough. If there are no issues, you are in the clear, and it is time to start selling your delicious food to the masses!
You often see stats like, “80% of Restaurants Fail in Their First Three Years”. There are countless clips of investors saying never to invest in a restaurant. So why do they so often fail?
Sales Tax. It sounds absurd, but not accounting for it properly can quickly become the kill shot in a company that relies on thin margins. In Michigan the Sales Tax is 6%, the average (successful) restaurant has 3-5% profit margins. This means forgetting to account for sales tax can take what looks like a profitable business and quickly put it in a desperate situation.
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