Over the last 50 years, our capabilities and expertise have expanded to include other facilities and products, and our product portfolio has grown to include a wide variety of proteins including bacon bits, bacon jerky, poultry, beef, seafood and dozens of other options.
Sous Vide has been a staple of European cooking for decades. But until now, North American use of the technique has largely been limited to high-end, small-batch cooking. SugarCreek's large-scale sous vide capabilities will revolutionize retail shelves.LEARN MORE
The Great Recession of 2008 left its mark on the restaurant industry. Restaurants struggled to survive as Americans began to eat out less, and experienced workers retired or moved on to other industries. With the economy on the rebound, consumers are dining out more frequently. The problem? Most of your kitchen staff is unskilled and new to the industry. That’s a recipe for disaster in the fast pace of a restaurant kitchen.