Food & Drink International - Fall 2017 - 31
"We are not at capacity, but all-day
breakfast has certainly helped fill our
existing capacity. Breakfast has always
been a cornerstone meal and viewed
from a health perspective as the most
important meal of the day. We had a
notion that breakfast might take off
and thought having a fully cooked protein facility would be advantageous to
us and it certainly has been."
SugarCreek services QSR, fast-casual and fine-dining restaurants, major
retailers and supermarkets. Many of its
products are co-packaged under brands
of Fortune 100 food companies, emphasizing the company slogan: "Brandworthy Food Solutions since 1966."
nary department will continue to work
with our partners' culinary teams to
The company prides itself on being flexible, collaborative and making
products its customers want versus
what it may be able to produce quickly.
"We don't force product lines," Richardson says. "I think what makes us
unique is that we task our sales team
with telling us what they can sell and
we figure out how to make it."
"QSRs want to have product offerings that can make them competitive
all hours of the day," Richardson explains. "Breakfast proteins can be
used or manipulated in a lot of different ways from a recipe standpoint.
With bacon and sausage, people are
getting creative on how that's used.
All-day breakfast is here to stay and
increasing competition and offerings
throughout the day."
SugarCreek has positioned itself to
handle increased demand from an infrastructure standpoint. "I think a lot
of the hard work is done," Richardson
notes. "We have multiple cooking ovens and different technology that can
prepare different proteins and tailor to
consumers' wants and needs. Our culiFusion Tech Integrated designs and manufactures custom solutions for the food processing
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food & drink international * fall 2017 * www.fooddrink-magazine.com