instore - July 2016 - (Page COM1)
Insight Insider
Insight Insider
Equipment
Mrs. Gerry's
Flexibility with
depositors
Food Safety
Corrugated packaging vs.
reusable plastic containers
Product Category Spotlight
Fully cooked meats
Insight Insider:
Mrs. Gerry's builds
room to grow
By Ryan Atkinson
rs. Gerry's has long been
known in the Midwest region
for making high-quality products - salads, to be specific - that
offered consistent taste, quality and
reliability. The Albert Lea, MN-based
company started in 1973 by producing
potato salads and coleslaw in a relatively small 1,100-square-foot space.
M
The company expanded multiple times
over the next few decades before the
addition of side dishes spurred a major
growth within the company in the mid2000s. That growth led to a dilemma
just a few years ago.
"We wanted to go after some of the
larger national foodservice accounts,"
Technology
High pressure
pasteurization
Research and development
Hard-boiled eggs
says Mrs. Gerry's CEO Chad Vogt.
"There's not a lot of capacity in our
industry for sides, so we decided we
wanted to try to fill in those gaps."
That meant additional production
space needed to be added.
Adding on
Mrs. Gerry's salel of side dishes was
outgrowing its square-footage. New
space was needed regardless, but a call
had to be made.
"We were at a point with our side dishes where capacity was an issue for us"
says Brenda Donahe-Stevens, director
of sales and marketing for the company. "Our consideration needed to be:
do we add on just enough to take care
of our capacity issues, or do we grow
this even more to help out others in the
industry?"
The result was a new 93,600 square
feet of production space that was completed in the fall of 2015. The addition
houses the production of side dishes
like mashed potatoes, pasta products,
gravies and others.
PHOTO: MRS. GERRY'S
"We're using the same processes, we
just have newer equipment and technologies," says Vogt. "It gives us the
same quality product we've always had
with the capability to make even more.
We're looking at mixtures of all our
products to see how else we can utilize
our equipment."
commissary INSIDER
*
JULY 2016 * 1
Table of Contents for the Digital Edition of instore - July 2016
TARGET AUDIENCE More on millennials
ON OUR RADAR
BY THE NUMBERS Cupcakes
Millennial mindset
The end of Big Food?
commissary INSIDER - July 2016
Insight Insider: Mrs. Gerry’s builds room to grow
Yes, there is a Mrs. Gerry
Food Safety: Corrugated packaging vs. reusable plastic containers (Part 1 of 2)
Equipment: Flexibility with depositors
Product Category Spotlight: Cooked, cured meats
Technology: High pressure pasteurization
Research and development: Hard-boiled eggs: the next big thing for graband- go snacking
NEED TO KNOW Malt & molasses
CONSIDER Trending cheese flavors
LATEST INNOVATION Labor savers
ON DISPLAY Grab-and-go lunch
FIRST TO MARKET
product showcase
AD INDEX
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