Andy's Seasoning

  • 20,000 SF
  • Food Grade Manufacturing
  • Production Expansion
  • Phased product completed while still in production

Andy’s Seasoning

Origin and Humble Beginnings

Andy’s Seasoning, Inc. is a testament to American entrepreneurial spirit. Founded in 1981 by Reuben “Andy” Anderson and his wife Katherine, the company had its roots in the couple’s home basement. There, they crafted a barbecue sauce that quickly became a hit among their social circle. Recognizing the potential, they took their friends’ advice to heart and ventured into the commercial market.

Strategic Growth and Diversification

Initially operating from a rented space in downtown St. Louis since 1983, the company underwent a strategic shift in 1990. It moved away from barbecue sauce to focus on dry seasoning blends. This pivot was not just a change in product but a calculated move that propelled the company into national recognition. By 1988, the business had expanded enough to warrant a move to a custom-built 13,500-square-foot facility, which was further expanded in 2006 and again on this project.

Leadership and Financial Milestones

After the unfortunate passing of Reuben in 1996, Katherine took the reins. Under her capable leadership, the company not only sustained its growth but quadrupled its revenue. Following her passing in 2011, the leadership baton was passed to her son, Larry W. Lee, who now serves as the President and CEO.

Certifications and Product Portfolio

The company holds a certification from the National Minority Supplier Development Council, Inc. (NMSDC), adding another layer of credibility to its operations. Today, Andy’s Seasoning offers a diversified range of 11 products, including various breadings, batters, and seasoned salts.

Key Takeaways

  1. Strategic Product Focus: The shift from barbecue sauce to dry seasoning was a pivotal moment in the company’s history.
  2. Resilient Leadership: The company has thrived through leadership transitions, showcasing its robust business model.
  3. Commitment to Quality: With certifications like NMSDC, Andy’s Seasoning stands as a reputable player in the market.

Building a Food-Grade Production Facility: Key Criteria for Success

Regulatory Compliance

  1. FDA Approval: Obtaining approval from the Food and Drug Administration (FDA) is paramount. The facility must meet the FDA’s Current Good Manufacturing Practices (CGMP) to ensure the quality and safety of food products.
  2. Local and State Regulations: In addition to federal guidelines, facilities must also comply with state and local health and safety regulations.

Infrastructure and Design

  1. Sanitary Design: The facility should be designed to prevent contamination. This includes sloped floors for drainage, easily cleanable surfaces, and adequate ventilation.
  2. Zoning: Different areas for raw materials, processing, and packaging to prevent cross-contamination.
  3. Temperature Control: Adequate refrigeration and heating systems to maintain optimal temperatures for food storage and processing.

Material Selection

  1. Food-Grade Materials: All materials in contact with food must be food-grade, including stainless steel surfaces and food-safe plastics.
  2. Non-Toxic Paints and Finishes: Walls and surfaces should be coated with non-toxic paints and finishes.

Equipment and Technology

  1. Automated Systems: Incorporate automated systems for better efficiency and reduced human error.
  2. Quality Control: State-of-the-art quality control labs and equipment for regular testing of products.
  3. Traceability: Implement systems for tracking and tracing products throughout the supply chain.

Safety Measures

  1. Fire Safety: Install fire suppression systems and ensure easy access to fire exits.
  2. Employee Training: Regular training programs for employees on hygiene and safety protocols.

Environmental Sustainability

  1. Waste Management: Effective waste management systems, including recycling and composting capabilities.
  2. Energy Efficiency: Utilization of energy-efficient machinery and renewable energy sources where possible.

Financial Planning

  1. Budgeting and Cost Control: Detailed financial planning to manage construction and operational costs.
  2. Insurance: Adequate insurance coverage for various risks, including product liability and property damage.

Key Takeaways

  1. Regulatory Adherence: Compliance with federal and local regulations is non-negotiable.
  2. Quality and Safety: The facility must be designed with the highest standards of quality and safety in mind.
  3. Sustainability and Efficiency: Modern facilities are increasingly focusing on being both environmentally sustainable and operationally efficient.
Food-Grade Facility Construction
2021 03 24 GSS Andys Seasonings Addition 0880

Discover how commercial general contractors successfully constructed a state-of-the-art, FDA-compliant food-grade facility for Andy's Seasoning in St. Louis. Learn about the sustainable practices and quality control systems implemented.

Service Type: Commercial General Contractor