royal sausage co.
FAD: What other items do you intend to add to your production capabilities? CC: We’re still looking at times like sliced and smoked picnic hams. We started offering picnic hams at the same time we offered the smoked ham, and that has been a good item for us. We now produce 2 million pounds of picnic hams a year as part of our 3.5 million pounds of ham overall. FAD: What type of upgrades have you made to your production facility? CC: We’ve added some new equipment in our facility that produces some innovative packaging that we think is going to make an improvement in the appearance in our packaging. We just introduced it and got it started this year. FAD: Are there any other facility upgrades planned in the future? CC: No, we just built a new facility three years ago and we still have room to grow. We have room to double our volume from what we’re doing right now. We have the new 60,000-square-foot building plus the existing buildings we’ve kept operational, so we have more than 90,000 square feet of space. FAD: You cite customer service as the reason for three decades of success of Royal Sausage. Can you provide an example of this? CC: For instance, if a customer wants a product packed in a yellow tray or a black tray or a pink tray, we will pack that to cater to those needs. That is something we feel a lot of larger companies wouldn’t do. FAD: What market trends is Royal Sausage facing these days? CC: We’re dealing with high pork prices that are probably going to last about another six months to a year. The cost of raw materials has gone up at least 10 to 15 percent from one year ago. FAD: How is your company adjusting to this price increase? CC: We just tried to get a little more efﬁciency in our operations. When you do different things, you have to ﬁnd niches to work within to increase your volume. FAD: Has Royal Sausage Co. had to adjust to any changes in consumer tastes? CC: We really haven’t had to change because we have our proﬁle pretty much worked out. FAD: What does the future hold for Royal Sausage Co.? CC: We’re just going to keep on doing what we’re doing, which is offering quality products at a fair price. Fernie Tiﬂis contributed to this report.
food and drink • summer 201 • www.fooddrink-magazine.com 1
Table of Contents for the Digital Edition of Food and Drink - Summer 2011