AdvancePierre Foods has used its new, culture-defining continuous-improvement program to drive bottom-line growth, fire on all cylinders and make targeted acquisitions as a uniquely positioned sandwich manufacturer and protein processor.
When John Simons began his stint as president and CEO of AdvancePierre Foods on Sept. 30, 2013, he saw the potential of the company he’d just been tapped to lead, as well as the challenges that lay ahead of the management team he began to assemble.
In conjunction with our 2015 Processor of the Year story, Andy Hanacek, editor-in-chief of The National Provisioner, traveled to Enid, Okla., to tour and visit AdvancePierre Foods’ Enterprise facility.
After a fire destroyed a significant portion of its processing space in March 2014, Hillshire Brands’ Storm Lake, Iowa, plant (now owned by Tyson Foods) charged ahead, rebuilt and got back to processing turkeys in less than a year.
As part of the May cover story, Andy Hanacek sat down with Julia White and Evan Franzmeier, two people instrumental in the development and execution of the exercise program.
In this sidebar to our April cover story, Karl Schledwitz, chairman and CEO of Monogram Foods, tells Andy Hanacek about the food safety accomplishments of the company in the past year.
J Bar B Foods made industry-wide headlines when its Weimar, Texas, processing plant became the first in the United States to feature a co-extrusion sausage-production system nearly a decade ago.
The concept of a breed-specific meat program is well-established in the beef world (Angus being the most prolific example), and the Berkshire breed of pork is gaining similar traction in that sector. Chickens, though, are represented by the broiler and not much else.