Food and Drink International - Winter 2016 Volume 2 - 73

J&G Foods
partnerships with our customers. For
our company, it is not just about a transaction; it is truly a relationship."

Investing in Improvement
A driving factor in J&G Foods' current leadership position is its ongoing
investments in improving its people,
systems and operations. Both the company's Chief Operating Officer and Production Manager are Lean experts, and
the Lean philosophy is passed through
the organization.
Much of the company's in-house
training is based on understanding and
eliminating waste. In so doing, cost improvements can then be passed along
to customers.
Within the last five years, the company has added 2,000 square feet of
production space, grown its staff and

"J&G Foods is relentlessly dedicated to
delivering exactly what [clients] need -
and ultimately what end-users want."
doubled its production volumes. Additionally, J&G will soon complete the installation of a second and entirely new
grinding line. This will allow the company to be able to accommodate future
customer demand.
Ground meats are vitally important
to supermarkets. "In fact, all ground
meats combined represent approximately 50 percent of supermarket meat
volume," notes Piperato.
"But the fastest growing area is the
niche of grass-fed and organic ground

products," Piperato explains. "Of
course, within this niche J&G Foods
also offers a full line of whole muscle
steaks, roasts, stews, steak tips and
stir-fry, as well as a wide assortment of
marinated meats."
The company brought on the new
grinding line for increased capacity,
flexibility, redundancy and peace of
mind. J&G Foods doesn't ever want
to tell customers that an order will be
incomplete or delayed because a machine is down.

food & drink international * winter 2016 volume 2 * 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 2

Contents
Food and Drink International - Winter 2016 Volume 2 - Cover1
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Food and Drink International - Winter 2016 Volume 2 - 1
Food and Drink International - Winter 2016 Volume 2 - Contents
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Food and Drink International - Winter 2016 Volume 2 - Cover3
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