Meat&Poultry - October 2011 - (Page 69)

A supplement to Meat&Poultry • • October 2011 The Phoenix rises A new plant allows Columbus Foods to soar to new heights BY BRYAN SALVAGE nforeseen tragedies sometimes sow the seeds for a new beginning. Such is the case for Hayward, Calif.-based Columbus Foods – processor of premium salame and deli meats. Columbus celebrated the grand opening of its new $31 million slicing U and packaging facility on July 21, after a fire destroyed the original South San Francisco slicing plant in July 2009. The company is owned in part by Endeavour Capital, which acquired a majority interest in the company through a recapitalization initiative in 2006. “The damaged facility contained our slicing operations,” explains Ken Neishi, vice president of operations. “The cause of the fi re was undetermined and the building was a total loss. Thankfully, no one was injured. (Continued on Page 72) • October 2011 • Meat&Poultry • 69

Table of Contents for the Digital Edition of Meat&Poultry - October 2011

Meat&Poultry - October 2011
Commentary - Cause for concern
Business Notes
WRIGHT BRAND BACON - Wright can’t go wrong
WRIGHT BRAND BACON - Recloseable challenges
Versatile Protein - Bacon’s on fi re!
Education - Training for tomorrow
Small Business Matters - From dream to reality
Jerky Processing - Perfect pairing
Meat Processing Operations & Engineering - The Phoenix rises
Meat Processing Operations & Engineering - Pest patrol
From the Corral - Slaughter without stunning
Names in the News
New Product Showcase
Classified Advertising
The Insider

Meat&Poultry - October 2011