To maintain control of output for their fledgling meal-kit business, Kevin McCray and Dan Costa decided to build a manufacturing plant in Stockton, California, a couple of years ago that was a little bigger than the mid-term capacity they thought they would need for their Chef’s Menu line of products for foodservice and supermarket retailers. They took over putting out the kits from a co-packer.
Good thing, because today the co-founders of CalChef Foods already are stressing their 45,000-square-foot factory to its seams after they pivoted to a new product line whose growth is exploding exponentially, way beyond any expectation
source https://coo.systems/democratizing-meat-manufacturing-drives-success-of-kevins-natural/
No comments:
Post a Comment