Food and Drink International - Winter 2016 Volume 1 - 79

Devanco Foods
get to its goal of $100 million in annual
revenue in the next three to five years.
"The plan is in place now to expand
into markets that we were not able to
get into due to the changing customer
demands towards the more stringent
certification requirements," he says.
In addition to facility upgrades,
Devanco Foods is improving its products - making its labels cleaner and
healthier. The company's Marathon
Chicken Burgers, for example, are
made with "freshly ground chicken
breast seasoned to perfection with feta
cheese, spinach, roasted red peppers,
onions, olive oil, herbs and spices.
"The consumer today is a lot more educated," Bartzis says.
Devanco Foods meets its consumers'
demands by developing new products
and acquiring companies, such as its

most recent purchase of a vegetarian
gyro company. Devanco Foods now
produces vegetarian gyros, shawarma,
Mediterranean sausage and a vegan
egg scramble along with a tofu-based
tzatziki sauce.

New Categories
Devanco Foods has grown its product
lines organically and the company is always looking for new opportunities. Its
goal is to continue to diversify its customer base and has been fortunate that
not one customer totals more than 15
percent of its overall business. "There
has been a transition in the restaurant
industry," says Bob Geocaris, vice president of sales/marketing. "There are
less Greeks in the business than there
were 10 years ago. Business is changing to more chain accounts than inde-

pendent operators - who, at one point,
were 90 percent Greek-owned in Chicago - and now are shifting to Hispanic
and Middle Eastern owner/operators."
The company plans to continue producing new products, such as handstacked shawarma and tacos al pastor,
to meet the needs of the new markets.
Devanco Foods will remain a family
owned business as the next generation works their way up into leadership
roles and takes the company beyond
$100 million in annual revenue. "We
work hard and have a management
team with over 300 years of collective
experience," Bartzis says. "That is pretty unique in this world to have so many
employees working together that have
more than 20 years of individual experience, with most of those years being
spent together as a team."

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

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http://www.fooddrink-magazine.com

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

Contents
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