Food and Drink International - Winter 2016 Volume 1 - 78

p

PRODUCERS

Devanco Foods

Product Diversity

Devanco Foods remains nimble as the industry and consumers continue to
change, demanding new and healthier products. By Janice Hoppe

PHOTO CREDIT: Carry Miller

company profile
Devanco Foods
www.devancofoods.com
Revenue: $50 million
Headquarters: Elk Grove Village, Ill.
Employees: 100
Specialty: Greek and Mediterranean
food manufacturer
Peter Bartzis, president and CEO:
"We are going to be at the forefront of
food safety and certification."

>> President and CEO Peter Bartzis (back row, left) and Director Peter Kanavos (back row, right), stand outside Devanco Foods with
General Manager Evan Bartzis (front row, left), Customer Service Rep Elaina Rankin and Regional Sales Manager George Kanavos.

D

evanco Foods has grown

over the past 12 years
from a $4 million company to one that generates
about $50 million annually. President
and CEO Peter Bartzis attributes the
company's growth to its experienced
personnel and continuous product expansion. "Keep in mind, our
growth was done not by selling thousand-dollar computers; we're talking
about products - Italian beef and
gyros - that costs a couple dollars a
pound," he emphasizes. "The way we
got here was hiring the right people
and producing high-quality products
as we went along."
Before purchasing Elk Grove Vil-

78

lage, Ill.-based Devanco Foods in
2004, Bartzis had spent the previous
18 years at a competitor, starting off
in sales and leaving as a divisional
president. "I wanted to become my
own boss and did so via the acquisition of a smaller company, which
ironically was one of my former employer's competitors," he remembers.
"We assembled a team for Devanco
that was made up mostly of members
of the management team I previously
worked with. As I like to say, 'We put
the band back together.'"
Today, Devanco Foods says it
manufactures the highest quality
fast-food products Chicago has to
offer. These include gyros, chicken

food & drink international * winter 2016 volume 1 * www.fooddrink-magazine.com

gyros, Italian beef, French dip, Italian sausage, pure beef hamburger
patties, Marathon Chicken Burgers,
pita bread and tzatziki sauce, as well
as many other Greek and Mediterranean food products for the foodservice and retail markets in addition to
private labeling for chain accounts.
The company sells its products in
all 50 states and exports to about 10
countries, but looks to expand.

Total Upgrades
Devanco Foods will relocate by the
end of the year to a 100,000-squarefoot state-of-the-art facility in Carol
Stream, Ill. The new facility is almost 70,000 square feet larger than
its current operation and will be a
SQF (Safe Quality Food)-certified
manufacturing plant. "We are going
to be at the forefront of food safety,"
Bartzis says. "We have ordered all
new equipment that will allow us to
produce in five days on one shift what
we currently produce in six days on
two shifts."
Although Devanco foods will produce more in less time, Bartzis says
the company will hire more people to


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Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 1

Contents
Food and Drink International - Winter 2016 Volume 1 - Cover1
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